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Today's Features

  • I read the book, “SILENCE” by Shusaku Endo. I watched the movie. Both experiences left me pondering the presence of pervading doubt emanating from a perceived absence of God. It is the subtle specter of silence that is not quiet. It disturbs, distracts and often results in false discernment. Silence, in this case, provides neither spiritual nor physical solace. At the same time, it is a profound absence that evokes an equally profound presence.

  • When you go to your favorite rib joint in the Carolinas and ask for a plate of barbecue, you’re going to get a plate of steaming pulled (or chopped) pork, along with some coleslaw and hush puppies.

    If you have the time though, most of us would prefer making our own barbecue at home. The exception would be attending one of the many pig pickin’ events in the area. We used to have one every Fourth of July back at “The Brick” in Ocean Isle Beach.

    Regardless of what a lot of outsiders may say, in the Carolinas, barbecue means pulled pork!

  • Pastor Stephen Nobles and the Sunshine Sisters of New Britton Baptist Church in Ash honor the 90th birthday of Jewel Evans, who was born June 6, 1927.

  • Pastor Al Watkins and congregation wish H.D. and Polly Willetts a very special 61st anniversary blessing at Faith Baptist Church in Bolivia on June 11. Their anniversary was June 10.

  • In last week’s column I asked four questions about food safety practices in the home kitchen. How did you do? Would your kitchen pass a food safety inspection?

    As promised, here are four more questions. Choose the answers that most closely apply to your everyday practices in your kitchen.

    5. When using a cutting board: If you’re cutting raw meat or poultry, what do you do before cutting fresh produce or bread before the same meal?

    a.Use a separate cutting board

    b.Wipe the cutting board with a damp cloth or sponge

  •  By John Nelson

    It's spooky, romantic, swaying, and quintessentially southern: Spanish moss is a plant shrouded in mystery. What follows is Spanish Moss 101, a brief course on this fascinating epiphyte. (Don’t worry, there won’t be a quiz.)

  •  

    By Linda Arnold

     

    “I can’t believe he hasn’t called me back yet.” “The construction guy said he’d be here today.” “When will these terrible twos end?”

    From traffic jams to family squabbles to lines at the grocery checkout, we’re faced with curveballs every day. And it’s not what happens to us in our lives; it’s how we deal with what happens that determines how well things flow for us.

  • Don and Sue Kehoe will celebrate their 60th wedding anniversary June 16. The couple met after Don’s discharge from the Marines. “It was love at first sight,” he said. Sue was a junior at Adelphi University in Garden City, N.Y., and Don had taken over his father’s business. The next year, she graduated in early June and they were married a week later. The couple has two daughters, a son and seven grandchildren.

  • I’m a fan of Frenchies, a bulldog, Boston terrier and Boxer buff, a paramour of pugs and Pekes, and admit serious sentiments for Shih-tzus. In addition to my abundant affection, these breeds have in common certain anatomical traits that make them both wonderfully cute and incredibly impaired. Brachycephalics, or “smushed-face dogs,” while extraordinary in appearance, must be cared for carefully to keep them healthy and happy. Here are some of my must-know health tips for brachycephalic dogs.     

     

    Breathing bothers

  • One of the classes I frequently teach at the N.C. Cooperative Extension here in Brunswick County is food safety for food service managers. Restaurant staff who pass the test receive a certificate that they can proudly display in their workplace. It makes me proud and excited when I see these when I visit local restaurants.