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A Taste of Tattnall: Victoria Purvis
Chase and Victoria Purvis are high school sweethearts.
Chase and Victoria Purvis are high school sweethearts.

Victoria Todd Purvis of Glennville has been a Tattnall County Battle Creek Warrior since the beginning of her education.

As a student, Victoria entered Pre-K at Glennville Elementary School (GES), transitioned to Glennville Middle School, and then went on to graduate from Tattnall County High School in 2011.

The 28-year-old is now living out a full circle life experience, teaching Kindergarten at GES.

“I love my job,” Victoria said. “First and foremost, there is no place like GES. The administration and staff make this place feel like home for everyone who enters. Second, I love helping my students reach their potential. I love seeing their faces when they learn something new, or watching their excitement as they master a new task! It’s truly the best gift!”

Victoria’s love for learning is what led her to pursue teaching. She is intrigued by new challenges and enjoys working with children as well. 

“I also love to talk! Putting all those things together led me right into the education field,” Victoria said.

She graduated with her Bachelor’s degree from Georgia Southern University and went on to pursue her Master’s degree in Education from Liberty University. She is currently continuing her education further at Liberty University to complete her Education Specialist degree with a focus in Teaching Curriculum and Instruction.

“While obtaining my teaching degree, I worked for Brian and Jane Threlkeld at Threlkeld Insurance. The Threlkelds became my secondary family during those college years, and remain so still today,” Victoria said.

Victoria is a true nerd at heart.  She enjoys reading in her free time, especially at the beach. 

“I read a lot.  I read many different types of literature and novels, especially mystery or thriller novels. Those are my favorite,” Victoria said. 

Victoria is also a major lover of coffee.  Any time of the day and any season of the year, it is not uncommon for Victoria to have at least two to three cups a day. 

She also enjoys attending church at First Baptist Church in Glennville with her family. There, she and her husband, Chase, and their two daughters, Ella Anne and Madi Kate, are very involved in church service, Sunday school, Wednesday night service, and small group Bible studies.

“Understanding the love of Jesus has most influenced my life,” she said. “To know that Jesus loves unconditionally, no matter what, without question, is the most comforting concept to know. Sharing that love with others is my greatest calling.”

Victoria and Chase dated for five years in high school and in college for five years before getting married. These high school sweethearts have been married for seven years now. Their daughters are the lights of their lives. Ella Anne is four years old and Madi Kate is 20 months old. 

Chase is a self-employed farmer.  He, his dad, and his brother farm for the family farm, Purvis Farms.

Victoria is the daughter of Lee and Teresa Todd of Glennville. Her parents gave her a great understanding of hard work ethic and determination to succeed. 

She has one younger brother, Kaleb, who lives in Townsend with his wife, Lexie, and their daughter, Leighton.

Chase is the son of Bernard and LeAnne Purvis of Glennville.  Both hold a special place in Victoria’s heart. 

“They are both so supportive and encouraging. They love me and treat me as one of their own,” Victoria said. 

Victoria also has a special place in her heart for her grandparents, maternal and paternal. They have shown her unconditional love and have taught her many life lessons. 


In the kitchen

Victoria also enjoys baking and decorating sugar cookies in her free time. 

Her favorite memory in the kitchen was baking cookies at her Granny’s house this past Christmas season. 

“My two girls got to participate in cooking with our family, and it was a very sweet time,” Victoria said. “Both cooking and baking bring family together, and there’s nothing I would rather do than be with my family.” 

Victoria has a few chefs in her family. Her grandma Willine Todd, her dad’s mother, is an amazing cook. She taught Victoria many things about cooking.

Victoria’s mom is very good at making casseroles and “comfort food” type meals. Her dad taught her about grilling and frying foods. 

“Believe it or not, my dad actually did the majority of the cooking when I was growing up,” Victoria said. 

Victoria and Chase make cooking a team-effort at their house. 

“Chase is a really good cook, and a master on the grill.  I’d say we are pretty 50/50 when it comes to making dinner,” Victoria said.

Her favorite dish to eat would be her Granny’s chicken and dumplings, which are homemade and rolled by hand. Her favorite dish to make and bring to events is corn casserole, because it is so easy and delicious.

Victoria Purvis’ Recipes


1 can corn, drained

1 can creamed corn

1 cup sour cream

1 stick melted butter (1/2 cup)

1 box Jiffy Corn Muffin mix

Preheat the oven to 350 degrees F.  Pour all ingredients into a large mixing bowl.  Mix all ingredients together.  Pour mixture into an 8”x8” greased baking pan.

Bake at 350 degrees F., for 45 minutes, until the casserole is golden brown and middle is completely set.


4 to 6 potatoes

1 cup milk

1/4 stick butter

1 Tbsp. sour cream

1 lb. hamburger meat

1 sweet Vidalia Onion

1 can mixed vegetables

1 to 2 cups shredded cheese

salt to taste

pepper to taste

garlic powder “a dust”

Preheat the oven to 350 degrees F.  Boil and cook the potatoes.  Cut the potatoes into cubes.  Mix in milk, butter, and sour cream with potatoes.

Mash up potatoes until fully creamy.  Finely chop the Vidalia onion.  Brown hamburger meat, drain, and return to heat.  Drain mixed vegetables and pour into the meat mixture.  Add the onion into the meat mixture.

Stir in the vegetables and let simmer for 5 minutes on heat.  Reduce heat.  Using a greased 9”x13” baking pan, begin to layer items.  Start with a layer of meat mixture, add a thin layer of cheese, and top with potatoes. Continue until all items are used.  Top the final layer with a thick amount of shredded cheese, covering complete dish.

Bake at 350 degrees F. for about 20 minutes.


1/2 cup salted butter

1 cup heavy cream

2 cups shredded parmesan cheese

garlic powder “a dust”

Italian seasoning “a dust”

salt and pepper to taste

Melt butter in a skillet over medium heat.  Once butter is completely melted, reduce heat to medium-low. Pour in heavy cream.  Mix in parmesan cheese until sauce is creamy and smooth. Taste and add seasonings as needed.  Pour sauce over pasta and enjoy.