If you were looking for good news recently, there was plenty to be found in the pages of The Daily Leader. Below is a look back at some of those positive stories.

• Mississippi School of the Arts finally has a little extra cash for maintenance and repairs. The arts school’s 15th year of operation will be the first year it has state bond money, thanks to a $1 million appropriation in House Bill 1649 that authorizes the money for repairs and rehabilitation to the school’s campus. MSA Executive Director Suzanne Hirsch said the bond money will be spent to open up a pair of new classrooms, repair the parking lot and install accessibility features, and other building-by-building renovations.

• “Peter Pan” was the big winner at the second annual Haven Awards Saturday night with actors, actresses, directors and behind-the-scenes volunteers walking away with trophies for their efforts. The Brookhaven Little Theatre production swept the categories, earning awards for best actress, supporting actor and actress, rising actor and actress, hair and makeup, lighting and sound effects, costume, set design and director as well as best show of the 50th season.

• The Brookhaven Lady Panthers pounded out 31 hits on Saturday as they kicked the 2018 slow-pitch softball season off with a 16-2 win over Warren Central and an 18-0 drubbing of Richland.  Freshman Layla Woodal had the hot bat as she went a combined 5-for-6 on the day including two doubles. Sophomore Pitcher Cearia Henderson picked up both wins and helped her own cause with a home run that cleared the scoreboard against Warren Central.

• Ten-year-old gunshot victim Darrius Bass, an innocent bystander playing in his aunt’s yard when he was struck by a bullet, is on the path to recovery. “I’m doing good,” he said from Batson Children’s Hospital.

• Brookhaven’s Magnolia Blues recently brought home first place honors at the 2018 Natchez Food and Wine Festival, beating out around 30 other invited chefs from around the region. The Magnolia Blues team won the prize by cooking BBQ duck confit sliders, served with collard green coleslaw and duck fat fries.