December 9, 2013
The Escambia County Sheriff’s Office Explorers Post 117 recently held their annual Christmas and award banquet.
Numerous awards were presented, including Explorer of the Year to Morgan Smith and Crista Pope of Molino.
The Explorers program, for members age 13-16, works to educate and involve young people in law enforcement operations whether or not they choose to enter a career in law enforcement. Members gain a working knowledge of police work and have the opportunity to serve their community.
Explorers receive training in patrol procedure, first aid, honor guard, criminal law, crime prevention, finger-printing, arrest techniques, drug abuse prevention, firearms safety, crime scene techniques and more.
For more information on the Explorers program, call (850) 436-9496.
Numerous awards were presented during the recent banquet, including Explorer of the year to Morgan Smith and Crista Pope of Molino.
Awards presented at the recent banquet were:
1st Lieutenant – Luis Mendoza
Lieutenant – Quinton Watts
Sergeant – Mi’kalah Newsome
Corporal – Vivian Odom
Community Service Award
Most Improved Award
Explorer Of The Year Award
Perfect Attendance Award
Crime Prevention Award
Pictured top: Escambia County Sheriff’s Office Explorer Post 117. Pictured inset: Deputy Robert Greene with Explorer Richard Green. Pictured below: The annual Explorer Christmas party and awards banquet. Submitted photos for NorthEscambia.com, click to enlarge.
December 9, 2013
The event will be held at the UF/IFAS West Florida Research and Education Center, 4253 Experiment Drive in Jay, from 9 a.m. to 1 p.m.
Attendees will learn about production practices including planting and harvesting recommendations, insect management, healthy food ideas and techniques. Available crops include Swiss chard, turnips, rutabagas, collards and more.
To pre-register online for $20, visit fallvegetablefieldday13.eventbrite.com or register onsite for $25. For more information, contact Libbie Johnson, Escambia County Extension at (850) 475-5230 or email@example.com.
December 8, 2013
Air Force Airman Jonathan T. Gardipee graduated from basic military training at Joint Base San Antonio-Lackland, San Antonio, Texas.
Airmen who complete basic training earn four credits toward an associate in applied science degree through the Community College of the Air Force.
Gardipee is the son of Rhonda Gardipee of Cantonment.
He is a 2012 graduate of Tate High School, Cantonment.
December 8, 2013
The annual Molino Christmas Parade was held Saturday morning on Crabtree Church Road. After the parade, Santa Claus met with lots of good boys and girls at the Molino Ballpark.
Sponsored by the Molino Recreation Association, proceeds from the parade are used to benefit needy children in the Molino area during the Christmas season.
Pictured: The annual Molino Christmas Parade Saturday morning. NorthEscambia.com photos, click to enlarge.
December 7, 2013
A local author now has more copies available of a new book about the Bratt and neighboring communities in the early part of the 20th century. “Bratt: Ramblings and Recollections on the Growth of a Florida Panhandle Farm Community” by Russell Brown contains about 150 pages of text and more than 100 photos.
Brown quickly sold out of his first printing of 100 books, but now has copies available. Books will be available while supplies last at Gilley’s Store in Bratt, Dixie’s Antiques in Ensley, and The Copper Possum Antiques in Milton. Books are $25. The paperback can also be ordered from Amazon.com.
Brown grew up in a rural area south of the Bratt community and often visited family and church there. All his great grandparents had come to Bratt near the turn of the century and both his parents were raised there. After completing his first small book about his great grandfather, “Traces of John M and Fannie M Brown”, he wanted to provide a continuation to the story of the families that came to this farm community in the early part of the 20th century.
The first part of the book recalls the history of the settlement of north Escambia County as it evolved around the logging industry. This is followed by the growth of Bratt after 1900 as the area evolved into a farming region. The book contains 18 separate sections that discuss some of the early families, the schools, early county roads, the churches, the community’s cemetery, followed by infrastructure improvements in the days of the depression, and those locally who fought in World War II. The ending is a general discussion of the changes in the community in the last part of the 20th century.
Brown will be signing and selling copies of the book in person this Saturday morning beginning at 8:00 a.m. at Gilley’s Country Store at the corner of West Highway 4 and North Highway 99 (at the Bratt Crossroads). This self-published book is limited to about 100 copies. Books are $25 each.
Pictured top: From the book “Bratt”, Over 165 students, including David Hanks and Grady “Gray Jay” Wiggins in a tree, in front of the new Bratt Wardville School in 1929. Students attended grades 1-6 here before transferring to the Oak Grove School. Pictured below: Oliver and Emma Wiggins (seated center) with their 11 mostly married children and their extended family in about 1911. Courtesy images for NorthEscambia.com, click to enlarge.
December 6, 2013
NorthEscambia.com photos, click to enlarge.
December 6, 2013
The Century Chamber of Commerce held its annual Christmas Open House Thursday afternoon. Chamber members, prospective members and area residents had the opportunity to network and learn more about what the Century Chamber offers and meet newly hired Economic Development Coordinator Cindy Anderson.
Pictured top: Tri-City Ledger Publisher Joe Thomas and Lina Showalter enjoyed the refreshments at the annual Century Chamber of Commerce Christmas Open House Thursday afternoon. Pictured inset: Margie McCall (left) and the chamber’s newly hired Economic Development Coordinator Cindy Anderson. NorthEscambia.com photos, click to enlarge.
December 5, 2013
Ernest Ward Middle School recently held their annual Science Fair. Winners were as follows:
Overall Winners (pictured top)
1st Madison Kemp “Going Green as You Clean”
2nd Micah Calhoun “Potato Chip Grease Investigation”
3rd Cloe Smith “Wild about Dyeing”
1st Going Green as You Clean—Madison Kemp 7th grade
2nd Water Differences—Addison Albritton and Raleigh Woodfin 6th grade
3rd Water Purification—Logan Hall 8th grade
Botany (pictured above)
1st Flower Power—Bailey Seibert 6th grade
2nd Plant Growth—Rhayshawanna Davidson 8th grade
3rd Plant Growth—Alayna Brown 8th grade
Behavioral and Social Sciences (pictured above)
1st Finger Prints—Trent Kite 6th grade
2nd Stroop Test—Jessica Muse and Jarrod Davison 8th grade
3rd Learning a New Task—Seth Killam 7th grade
Chemistry (pictured above)
1st Wild about Dyeing—Cloe Smith 6th grade
2nd Marshmallow Meltdown—Josh Wilson
3rd Dissolving Salt—Delaney Reynolds 7th grade
Physics (pictured above)
1st Wind verses Water on Plant Life—Savanah Nielsen and Camren McClemore 8th grade
2nd Project: Clear Ice—Breanna Deloach and Jenna Black 8th grade
3rd Frozen Ice—Trevor Borden
Biochemistry (pictured above)
1st Harmony in Plants—Elijah Harigel 6th grade
2nd Rubber Egg—Julie Coleman 8th grade
3rd Growth Rate by Color of Epsom Salt Crystals—Alabama Gilley 7th grade
Microbiology (pictured above)
1st Bread Mold 2.0–Alex McMinn 7th grade
2nd Growth of Mold—Cameron White 7th grade
3rd Mold Growth—Katie Buford 7th grade
Engineering (pictured above)
1stRocketology—Ian Gifford 6th grade
2nd Solar Still—Ryan Joseph 7th grade
3rd Superman Shapes—Triston Long 8th grade
Health Science (pictured above)
1st Potato Chip Grease Investigation—Micah Calhoun 6th grade
2nd Belching Beverages—Brandon Sheldt 6th grade
3rd How does packaging effect the ripening of fruit—Cassidy White 6th grade
Submitted photos for NorthEscambia.com, click to enlarge.
December 5, 2013
Gulf Power Company is joining other utilities by sending a storm team of 74 employees to assist Oncor with restoration as a winter storm is expected to bring ice and wind to the region.
Oncor, the host utility, serves 10 million customers in the northeast and west-central Texas areas and covers all expenses incurred by the supporting utilities. The crews will be restoring power in the Dallas area.
The storm team includes 52 line personnel and 22 support personnel who will leave in convoys Thursday morning from Pensacola, Crestview and Chipley.
“Our crews are experts in restoration and are often called upon to help in the wake of these devastating storms,” said Jeff Rogers, Gulf Power spokesperson. “They’re battle-tested and ready.”
The last time Gulf Power crews were called on to help during a winter storm, they experienced very similar conditions.
“Our last winter storm trip was to the areas affected by Hurricane Sandy in the Northeast last year, so working in wintry conditions is fresh on our minds,” said Rogers. “This experience helps our crews keep their skills sharp — it’s a great value for our customers and means faster restoration right here at home.”
Pictured: Gulf Power crew works to restore power after a snowstorm last winter near Hot Springs, Arkansas. File photos, click to enlarge.
December 4, 2013
Encouraging kids to get creative in the kitchen is a fun way to make great memories, meals and moments together.
Last year’s top entries ranged from a sweet and spicy sandwich to satisfying snacks and dreamy desserts. Inspire your family with these delicious recipes.
The most recent champ, 9-year-old Jacob C., impressed the judges with his savory Mexican-inspired sandwich using chocolate flavored hazelnut spread.
Magnificent Mole Chicken Torta
Makes: 1 Sandwich
Crisco(r) Original No-Stick Cooking spray
2 tablespoons minced onion
1/4 teaspoon minced garlic
2 tablespoons Jif(r) Chocolate Flavored Hazelnut Spread
1/3 cup condensed tomato soup
Juice of half a lime (about 2 tablespoons)
1/8 teaspoon ground cumin
1/4 teaspoon dried cilantro
1/4 cup chopped green chili peppers
3/4 cup pulled rotisserie chicken, heated
1 bolillo roll, sliced lengthwise
1 slice Monterey Jack cheese, halved
3 avocado slices
1/2 cup thinly sliced lettuce
1/8 cup chopped tomato
Dollop of sour cream (optional)
1. SPRAY small sauce pot generously with no-stick cooking spray; sauté minced onion and garlic over medium-high heat until tender.
2. STIR in spread, tomato soup, lime juice, cumin, cilantro and green chili peppers. Bring to a boil and simmer on low heat for about 10 minutes, stirring occasionally.
3. REMOVE sauce from heat. Toss half the sauce with pulled chicken; place mixture on bottom half of roll.
4. TOP with cheese slices and place sandwich open-faced under toaster oven or broiler for 2 to 3 minutes until cheese melts. Remove sandwich from oven, and place sliced avocado on top of melted cheese.
5. ADD lettuce, tomatoes, dollop of sour cream (optional) and top half of roll. Use remaining sauce as extra or to make another sandwich.
Peanut Butter Pear-ot
Makes: 2 Sandwiches
2 tablespoons Jif Natural Creamy Peanut Butter
1 pear, shredded
1 medium carrot, shredded
1 celery stalk, sliced thin
1/4 cup dried cranberries
2 whole wheat flatbread wraps
2 tablespoons Jif Chocolate Flavored Hazelnut Spread
1 teaspoon chopped dry roasted peanuts
1. MIX peanut butter, pear, carrot, celery and dried cranberries in medium bowl.
2. DIVIDE mixture between two flatbread wraps. Wrap snugly. Cut each wrap in half.
3. SPREAD hazelnut spread on cut halves of wraps, and sprinkle on chopped peanuts.
4. PREPARE to delight your taste buds. Don’t forget to share with a friend.
Apple Fries Peanut Butter Surprise
Makes: 1 Sandwich
1 8-inch flour tortilla
3 tablespoons Jif Creamy Peanut Butter, divided
1 tablespoon granola (small chunks)
1 tablespoon mini chocolate chips
1 large apple
1. LAY tortilla flat on plate. Spread 2 tablespoons peanut butter in 4-inch circle in top center of tortilla (start about 2 inches down from top).
2. SPRINKLE 1 tablespoon of granola and 1 tablespoon of mini chocolate chips on top of peanut butter. Lightly press in.
3. CUT one apple to look like French fries. Lay apple fries vertically on top of the peanut butter circle. Place all apple fries on top of peanut butter; stack if necessary.
4. SPREAD remaining 1 tablespoon peanut butter to line edges of entire bottom half of tortilla.
5. FOLD up bottom half of tortilla to cover half of apple fries. Take right side of tortilla and fold in. Take left side and fold in as well, overlapping the right side. Dab some peanut butter to “glue” sides together.
6. TO EAT: Pull out apple fries one by one, and/or eat like a sandwich.
Bananas Foster PB & B
Makes: 1 Sandwich
4 tablespoons butter
2/3 cup brown sugar
1/2 teaspoon cinnamon
1 1/2 teaspoons vanilla extract
2 thick slices of bread
2 tablespoons Jif Creamy Peanut Butter
Crispy cooked bacon
1. MELT butter in pan over medium heat. Stir in brown sugar, cinnamon and vanilla. Peel and slice bananas in half, then slice again lengthwise. Once it begins to bubble, put in slices of banana and cook until bananas are warm, about 2 to 3 minutes.
2. TOAST bread. Spread 1 tablespoon peanut butter (or more, if desired) on each piece of toast.
3. PLACE bacon slices on one side of toast.
4. GENTLY place warm banana slices on top of other piece of toast.
5. CLOSE sandwich and slice in half.
Banutter Cream Sandwiches
Makes: 4 Sandwiches
2 ripe bananas
4 tablespoons Jif Creamy Peanut Butter
1 teaspoon honey
8 chocolate graham crackers
1. PEEL 2 ripe bananas and cut into 1-inch slices. Freeze bananas for at least 1 hour, then remove from freezer and put into blender.
2. ADD 4 rounded tablespoons of peanut butter, 1 teaspoon of honey, and blend well.
3. SPOON mixture onto graham cracker and place another graham cracker on top (should make 4 sandwiches).
4. PUT sandwiches in freezer until mixture is frozen solid.