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Today's Features

  • OIB Holiday Market launches season Nov. 23

    Pure Markets will present its inaugural OIB Holiday Market on Friday, Nov. 23, from 10 a.m. to 3 p.m. at the site of the OIB Summer Market at 11 E. Second Ave. on the island.

    Click here to read more...
  • Ocean Isle Beach launches another Super Saturday to celebrate season

    Ocean Isle Beach once again rings in the season with traditional Super Saturday events two days after Thanksgiving.

    Festivities consist of the annual holiday parade at 2 p.m. Saturday, Nov. 24, from the Museum of Coastal Carolina at 21 E. Second St., consisting of decorated golf carts, bicycles and other creative wheels.

    Participants are asked to meet in the museum parking lot for judging at 1:15 p.m. Categories include floats, golf carts, bicycles and walkers, with trophies to be awarded for first, second and third place in each category.

    Click here to read more...
  • Danielle Graves succeeds Mike Sapp at OWA

    Danielle Graves has been promoted to fulltime director of Odell Williamson Auditorium at Brunswick Community College in Bolivia.

    The longtime auditorium employee succeeds longtime director Mike Sapp, who died in May at 64 from medical complications after undergoing surgery at Duke Medical Center.

    Announcement of Graves’ promotion was made on campus Oct. 24.

    “I am honored to be the director of Odell Williamson Auditorium and Campus Events,” Graves wrote last week.

    Click here to read more...
  • Holiday food rules for pets

    Welcome to the holidays! If you’re like many Americans, the day after a holiday should be called “leftovers.” For many American pets, it should be called “GI upset.” That's because too many pets will be fed too many leftover foods that will result in too many, er, potty breaks. To help your pet avoid the “leftover runs” or worse, follow my holiday food rules for pets.

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  • ThanksLIVING: A holiday twist to celebrate

    By Linda Arnold

    Live Life Fully

    Thanksgiving is my second favorite holiday, only to be surpassed by New Year’s Day — the ultimate new beginning (but that’s another column!)

    My family, friends and co-workers have been known to secretly (or not-so-secretly) groan when I’ve pulled out the traditional decorations over the years and “The First Thanksgiving” story, encouraging everyone to read a stanza while passing around the pilgrim hat to wear. One can never get too much of Miles Standish, Priscilla Alden and Squanto!

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  • What is this mystery plant?

    By John Nelson

    Plant Columnist

    There won’t be much of a mystery with this one, as it is quite familiar, appearing repeatedly during the holiday season. The fruits are edible: tart and crunchy, lending themselves to a myriad recipes, especially centered around the perfect sauce. Lumpy and pink, like Pepto-Bismol? Or smooth, glistening and red? Maybe mixed up with ground walnuts, or even some minced jalapeño? Everyone has their favorite version, and there always seems to be place for it at the holiday table, right next to the pickle tray.

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  • Exploring time travel and its implications

    By Don Price

    Guest Columnist

    Imagine, if you will, you wanted to experience the wonders of time travel. You have been reading about the writers of our constitution and decided you really would like to experience life in their history-making environment.

    Or, suppose you have been dreaming about a future where technology has advanced to the point where cell phones are a part of ancient history, and you wanted to enjoy all those wonderful benefits available at that time.

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  • ‘Positive Approach to Care’ workshop Dec. 4

    “A Positive Approach to Care Workshop” is scheduled for at 8:30 a.m. Dec. 4 at the Brunswick Center at Shallotte, 3620 Express Drive, Shallotte.

    The workshop, based on the Teepa Snow approach of care for those living with dementia, is free for family and unpaid caregivers, although there is a $10 charge for professionals.

    Click here to read more...
  • To receive thanks is to be at the portal of giving thanks

    November rolls around with its annual invitation to give thanks for the multiple harvests of goodness in our lives. For some, perhaps for many, the wagon of gratitude overflows. There is so much goodness, so much bountifulness, in their lives because benevolence is never overlooked. Grace abounds in every nook and cranny.

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  • Talking turkey in time for Thanksgiving

    Like most of you, I’m thinking about that big Thanksgiving turkey. Here are a few last-minute thoughts, reminders and a quick easy recipe for leftovers.

    Don’t wash it.

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