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Food and Fun

  • Last hurrah of summer

    For many, Labor Day signals the last great grilling get-together of the summer months.

    According to the Hearth, Patio and Barbecue Association, almost 44 percent of Americans shut down their grills after Labor Day and all but quit cooking outdoors during the fall and winter months.

    The last grilling hurrah can also be used as a learning experience when it comes to cooking in the great outdoors.

  • Today's Recipes

    Making sure a brown bag lunch is nutritious and tasty enough not to end up in the school trash can is almost impossible.

    But if what students learn in the classroom prepares them for the future, so does what they learn at the cafeteria lunch table, said medical journalist and author Dr. Melissa Stoppler.

  • Back to classroom cooking

    The lazy, hazy days of summer are winding down.     

    No, fall isn’t in the air yet, but the sound of school bells are about to be.

    On Friday, rising sixth-graders and ninth-graders in Lancaster County will return to their respective schools for a half-day of orientation. About 11,400 county students will be up bright and early Monday to start a new school year. 

    That means a big change for parents who must be more regimented to get them out the door in the mornings and more structured in the evenings.

  • Great Falls revival enters its 39th day

    GREAT FALLS – The Rev.  Zack Williams is energized. 

    He compares his excitement to that of the biblical prophet Jeremiah.

    “But his word was in mine heart as a burning fire shut up in my bones,” Jeremiah 20:9 states.

    That’s because tonight will mark the 39th service of a revival that Second Baptist Church of Great Fall originally scheduled for seven days. Williams said God is on fire and moving in the midst of the tight-knit community. 

  • Grizzlies in his midst

    The animal actor that has graced the big screen, television movies, talk shows and magazine covers, is coming here.

    Jeff Watson and Brody the bear will stop by Nutramax Laboratories in Lancaster Business Park on Monday for a short visit.

    Don’t be fooled by the 1,300-pound Kodiak grizzly’s soft, brown cuddly fur, amber eyes, turned up nose and sweet face. 

    Raised by Watson since he was 8 weeks old, Brody is a trained actor in every sense.

  • Eggs won’t always fry on a hot sidewalk

    Sometimes, you don’t know until you try.                                          

    If you happened to be on Main Street last Thursday afternoon, you would have seen me and photographer Aaron Morrison try a stunt that the late Pierce Horton Sr. of the Corner Drug Store did more than 60 years ago.

    We were trying to see if it was hot enough to fry an egg on the sidewalk.

  • Sweet season

     The state’s 2011 peach crop is shaping up as answered prayer.

    “It’s excellent,” said Dr. Desmond Layne, a horticulture professor at Clemson University and a state fruit specialist. “The crop is very juicy with good size, good volume and an excellent quality.

  • Heat wave churns up ice cream memories

    It was a sound that brought summer to a halt along every Erwin Farm street.         If we were racing our home-made, human-powered go-carts made from worn-out mower wheels, discarded lumber, rope steering and axles fashioned from metal rods discovered in a pile of rubbish from the old mill trash pile off Laurel Avenue, this sound would bring out a red flag as it drew closer and closer.

  • Keep your cool on hot days

    During summer months, days are longer and more people are outside for longer periods of time, increasing the health risks from heat exhaustion and overexposure to the sun.
    Each year, more Americans on average die from heat waves than from any other natural disaster.
    And every hour, one person dies from skin cancer, which is the most common occurring cancer in the Unied States.
    Staying cool
    To avoid heat exhaustion and overexposure to the sun, follow these steps to stay cool and safe this summer:

  • Flip your lid over home canning

    There’s nothing like the smell of fresh, homegrown tomatoes.
    That is exactly what it smelled like in the Carol Raye Dowling Health Services Center at the University of South Carolina Lancaster where in mid-June participants peeled and quartered dozens of tomatoes during Clemson University Cooperation Extension’s hands-on canning course.
    Canning is one of the most time-tested ways to preserve that smell and taste of fresh food, but it must be done carefully.