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Today's Features

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    In our house, waste is sinful. We do not waste paper or food, water or fuel, money or talents. Everything is put to good use. We scrimp and save, cut coupons (well, I do!) and search for bargains. Trips to town are strategically mapped to afford the most return for the least amount of energy. Even vacations are plotted and planned to the minute. 

  • Hank and Marilyn Mattutat of Carolina Shores for 22 years and formerly of Long Island, N.Y., will celebrate their 60th wedding anniversary July 8. Hank was born and attended schools in the Bronx, N.Y., and Marilyn in Binghamton, N.Y. They are the parents of four, grandparents of nine and great-grandparents of one. They will celebrate the occasion in Florida with family and friends.

  • Announcement is made of the forthcoming marriage of Ainsley Wood of Shallotte and Jacob Jorgensen of El Dorado Hills, Calif. The bride-elect is the daughter of Mike and Greta Wood of Shallotte. The prospective groom is the son of Jay and Angela Jorgensen of El Dorado Hills, Calif. A July 1 wedding is planned at the Latter-day Saints Temple in Washington, D.C. A July 2 reception is planned at the Ocean Isle Beach Community Center.

  • Announcement is made of the forthcoming marriage of Jennifer Hope Unger and David Clifford Michael, both of Berkeley Springs, W.Va. The bride-elect is the daughter of Phil Unger of Berkeley Springs, W.Va., and Brenda and Jackie Cook of Winnabow. The prospective groom is the son of Judy Michael of Berkeley Springs, W.Va., and the late Reed Michael. An Aug. 6 wedding is planned at Bennett Farm in Berkeley Springs, W.Va.

  • Jennifer H. McRoberts of Charlotte and Darren M. Otto of Charlotte were married May 15 at Ocean Isle Beach Chapel, with the Rev. Eddie Hill officiating.

    The bride is the daughter of John F. and Bernice McRoberts of Ocean Isle Beach. 

    She given in marriage and escorted by her parents.

    The groom is the son of Bob and Gail Otto of Charlotte.

    Bridesmaids  were Trina Woodlief of Charleston, S.C., Mary Russ Pendergras of Ocean Isle Beach, Susan Meyers of Charlotte and Cindy Usher of Charlotte.

    Flower girl was Lilly Woodlief.

  • BOLIVIA—For every defendant who goes through Teen Court, one less defendant goes through Brunswick County’s criminal justice system—alleviating an over-burdened justice system.

    Teen Court is funded through state grants, not county funded, so it saves Brunswick County taxpayer money, Teen Court Director Glenda Ansley said.

    But of all the ways Teen Court benefits the court system and the taxpayers, Ansley said it benefits the participants—defendants and volunteers—the most.

  • Rainwater picks up pollutants from our lawns, gardens, roads and takes them into the rivers and bays. Rain gardens are a beautiful way to cleanse the environment of pollutants and keep our rivers and bays cleaner for its inhabitants, our cherished sea life.

    Rain gardens are raised beds in reverse. They are mirror images of conventional gardens that are planted high; rain gardens are concave planted in shallow basins. 

  •  There are probably more folks who associate “nirvana” with a 1990’s grunge band with a self-destructive lead singer than with heightened states of consciousness, but the concept of samsara certainly applies to gardening. 

    This “cycle of rebirth” in the garden means preparing soil well, adding lots of organic matter and learning to work within the constraints placed upon us by our challenging climate and, probably, killing some plants along the way. 

  • Here are lunch menus for Brunswick County’s nine Senior Nutrition Sites for next week.

    Monday, June 28

    Turkey Swiss steak/gravy, sweet potatoes, green beans, banana pudding, whole-wheat bread/margarine, beverage.

    Tuesday, June 29

    Roast beef au jus, brown rice, carrots, fruit cocktail, dinner roll/margarine, beverage.

    Wednesday, June 30

    Beef ‘n’ macaroni casserole, mixed vegetables, blend juice, sugar cookies, Italian bread/margarine, beverage.

    Thursday, July 1

  •  Olive oil has long been one of the most popular and healthy cooking oils in the world. This Mediterranean wonder has long been a top selling oil in America and throughout the rest of the world.

    Whether it’s used in cooking with sauces or used in dressings or just drizzled over fresh vegetables or pasta, extra-virgin olive oil, the highest quality of oil, has an acidity of less than one percent, according to the International Olive Oil Council.