The Natchez Scottish Heritage Society celebrated the birthday of Scottish poet Robert Burns with a traditional Burns Supper in the parish hall of Trinity Episcopal Church Friday. Like the traditional Scottish celebration, Friday’s event led with the March of the Haggis, a savory pudding traditionally made with sheep’s heart, liver and lungs combined with spices and oatmeal. Chef Peter Bundgard carries his version made with deer meat behind bagpiper Darrin Parkhill. (Ben Hillyer/The Natchez Democrat)