Food and Fun

  • A winner, not a beginner

    Editor’s note – The Lancaster News recently asked readers on Facebook to share the names of some of the county’s best foodies. One of them is Cathy Ardrey. 


    Cathy Ardrey’s family thinks she’s a great cook, with good reason. 

    From vegetables to wild game and seafood, Ardrey has an arsenal of dishes, many of which she’s developed herself or adapted from recipes found in her cookbook library. 

  • Stuart Barfield attains Eagle Scout rank

    Stuart Barfield, 18, was awarded his Eagle Scout badge during a court of honor Sunday at First Baptist Church in Kershaw. A member of Boy Scout Troop No. 74, he is the son of Sandy and Doug Barfield. Eagle Scouts must earn 21 merit badges; Stuart has earned 58. He had to also complete a community service project of lasting value as an Eagle badge requirement. Stuart built a walking trail, constructed a bridge over a small creek, created a picnic area and built a picnic table at Stevens Park in Kershaw. A senior at Andrew Jackson High School, Stuart will attend The Citadel.

  • Savor fall flavors

    What turns a dish into a comfort food?

    There is no simple answer.

    Scientists who study happiness theorize that it happens whenever nostalgia meets nourishing food in a nourishing environment.

    With comfort food, it’s never about the amount of money that is spent.

    For some, it may be when we are surrounded by family and friends enjoying a no-frills meal that includes old-fashioned meat loaf, macaroni and cheese or a green bean casserole.

  • Country ham a true jewel of the South

    Some things don’t need fixing and can’t be improved on.

    Take country ham, for instance.

    I’ll wager your mouth is watering right now. 

    To me, country ham is the ultimate ingredient of Southern cuisine. Molasses finishes a close second.

    Forget the macaroni and cheese, peanut butter and jelly, meatloaf and mashed ’taters. I’ll take country ham every time.  

  • Short charity ride nets long return

    After Saturday’s inaugural charity run, Elaine Adkins is a believer in new math. 


    Because 117 miles plus 44 riders equals $4,526.56 and 3,000 pounds of food.

    Those totals – thanks to the hard work of the Widows Sons Masonic Riders Association and 11 local masonic lodges – refilled the food pantry at HOPE in Lancaster.

  • National commercial features USCL

    The Native American studies program and the Catawba pottery collection at the University of South Carolina Lancaster is getting some coast-to-coast exposure.

    It is being featured as one of three segments in a national television commercial for the University of South Carolina that is getting airplay during Gamecocks sporting events. It is also broadcast during “The Steve Spurrier Show.”

  • Meet your Neighbor – Rev. Randy Mellichamp

    Name: Rev. Randy Mellichamp

    Age: 40

    Address: Potter Road

    Family: Wife, Michelle (give her age – are you kidding?); three sons, Nathan, 13, Andrew, 8, and Caleb, 3

    Job: Minister of Camp Creek Baptist and Haven Creek Baptist churches

    Hobbies: Golf, family and church

  • Easy as Pie

    One of the best way to showcase the delicious flavors of early fall is with a homemade apple pie.

    What makes apples and apple pie so all-American?

    “It brings people together,” said Ken Haedrich, author of “Apple Pie: 100 Delicious and Decidedly Different Recipes for America’s Favorite Pie.” 

    “It’s the closest thing we have, food-wise, to a universal symbol of goodness and contentment.”

  • Today's Recipe

    When it comes to adding variety, flavor and aroma to foods, herbs and spices have been used for centuries.

    “Spices were once so costly only the wealthy could afford them. In 11th century Europe, many towns paid their taxes and rent in pepper,” said dietitian and educator Alice Henneman, author of “Add a Little Spice (& Herbs) to Your Life!”

    While it is a given that spices and herbs both come from for plants, that’s where the similarity ends, said Ann Hertzler of Virginia Cooperative Extension Service.

  • Today's Recipe

    Nancy K. Starnes found this Peach Pound Cake recipe in the S.C. Farmers Market Bulletin. Submitted to the publication by Jackie Blanton of Gaffney, Starnes said the recipe took first place honors at the 2004 Gaffney Peach Festival.

    “I thought some readers may enjoy it since some peaches are still available,” she said. “I’ve made this cake two times and it is simply delicious. It makes a large pound cake and is worth every bit of the trouble.”

    Peach Pound Cake