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Today's News

  • If I'm at the movies, I'm doing research

    One of the perks of journalism is the constant opportunity to get out and circulate.

    If you see a reporter hanging out at the beach on a sunny summer weekday, for example, chances are he/she is taking photographs and/or interviewing people for a future story.

  • Songwriting program planned at Creative Exchange event

     Sunset River Marketplace art gallery in Calabash will host Wilmington musician Jim Quick as he presents “Inside the Song: the Making of Music” at its monthly Creative Exchange event from 11 a.m.-12:30 p.m. Wednesday, Aug. 11.

    There is a $5 fee and, due to limited seating, reservations are required.

  • Golf tourney to aid Ash mom set for Aug. 15

    A “Bring Brody and Nathan Home” golf tournament to help raise legal funds for Ash mom Amy Smith has been scheduled for 1-7 p.m. Sunday, Aug. 15, at Leopard’s Chase Golf Links at Ocean Ridge Plantation.

    Needed are 36 four-man or woman teams, 144 players. The cost is $75 per player, which includes golf, golf cart, range balls and food. Hole sponsors are also needed.

  • Caison birth

    Richie and Serenity Caison are the parents of a daughter, Madison Elizabeth Caison, born at 8 a.m. June 8 at Columbus Regional Medical Center.

    She weighed 7 pounds, 8 ounces, and measured 18 inches long.

    She joins a brother, Gavin, 3.

    Maternal grandparents are Lee and Lisa Harris of Shallotte.

    Paternal grandparents are Billy and Linda Caison of Supply.

    Great-grandparents are Janet Wicker of Fayetteville, Jean Harris of Fayetteville, Faye Gaskins of Fayetteville, and Lula King of Supply.

  • Local youth makes bid for North Carolina 4-H President

     Each year during the third week in July youth from throughout North Carolina meet on campus at North Carolina State University to celebrate. The event is known as North Carolina 4-H Congress. 

    Youth ages 9-19 make presentations on a number of topics and compete to represent the state in several national competitions.

    Last week, a delegation from Brunswick County included Justin Simmons of Supply, who made bid for state president. Simmons, a home school graduate,

  • Now is an excellent time to take soil samples

    It is again time for the annual soil sampling promotion. Now is an excellent time to take soil samples. Submitting samples now results in receiving your analysis in three to four weeks or less rather than submitting in the winter that will take 12-16 weeks minimum for results to be received. 

  • Great lawn expectations, even with turfgrasses

     If you haven’t already figured it out, Southeastern North Carolina is one of the worst places in the world to grow turfgrasses. We sometimes have winter temperatures that cause injury to warm-season grasses like centipede and St. Augustine. It’s just too blasted hot in the summer for even the most heat-tolerant, cool-season grasses like tall fescue to survive. Throw in weeds, ground pearls, high pH, large patch, dollar spot, chinch bugs and all of the other issues and you have tough turf growing conditions.

  • Senior site menus

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

    Monday, Aug. 2

    Pork cutlet/gravy, corn casserole, turnip greens, pears, biscuit/margarine, beverage.

    Tuesday, Aug. 3

    Barbecue chicken, mashed potatoes, green peas, pineapple tidbits, whole-wheat bread/margarine, beverage.

    Wednesday, Aug. 4

    Beef macaroni casserole, green beans, applesauce, sugar cookies, Italian bread/margarine, beverage.

    Thursday, Aug. 5

  • Steak Diane served tableside is a classic show-stopping dish

     The first time I had Steak Diane was years ago at a fancy restaurant. Popular back in the ’50s and ’60s, when and where it actually came about is unknown.

    New York City is probably the best candidate for the source of Steak Diane, but which restaurant was the birthplace would be difficult to identify. 

    The top culinary trend of that time was dishes that could be flamboyantly prepared tableside. I remember being really impressed with the theatrical antics arising from the flambéing of the cognac that was used to make the sauce.

  • Small Tails: New column will focus on animal issues

    Everybody thinks they want to be a vet—until they think about.

    I didn’t so much think about becoming a vet, I just was. Some say it’s a “passion” while others call it “pathology.” Either way, working and living with animals is all I’ve known since I was “knee-high to a grasshopper” as we used to say in South Georgia.

    Sure, it’s hard to become a vet and even harder to be one, but it’s the only thing I’ve ever seen myself doing.