Local Girl Going To Vegas On America’s Got Talent (With Video)
July 10, 2013
Chloe Channell of Pace is headed to Las Vegas for the next round of America’s Got Talent.
Chloe, just 11 years old, covered the country song “American Girl” by Carrie Underwood. And she quickly let the judges know that she’s not a girly-girl, but rather a deer hunting country girl at heart.
She told the celebrity judge panel that if she won the show’s top prize of $1 million, she would “get a new hunting camp”. And she had to explain to judges Mel B and Howie Mandel exactly what a hunting camp is.
“It’s like where you get big bucks and you can hang them,” Chloe said.
“The animal?” Mandel questioned.
She told him yes, but explained, “you can’t shoot babies, like Bambi babies. You have to shoot big ole bucks.” Chloe said she has not yet shot her first big buck, but she will.
After wowing the judges with her performance, Chloe receive positive praise — and four yes votes.
“I think it’s about time again, don’t you think?” celebrity judge Heidi Klum said after learning that no child had won American’s Got Talent since the first season. Judge Howard Stern said sometimes child singers start out too young and need time to mature, but not Chloe.
“I thought you were terrific…I can’t believe,” Stern said before being interrupted by applause.
“I believe, you young lady, have a career ahead of you,” Madel told the 11-year old. “You are going to be able to afford guns, and tents…dead animals…all a little girl could ever hope for.”
About Chloe Channell
Chloe Nichole Channell was born December 27, 2001, in Pensacola to Jeff and Kim Channell. Being the only girl in the family, Chloe learned quickly to not only play rough and tough, but also how to wrap even the most hardened of hearts around her tiny finger. Chloe has a way with a person that makes even strangers feel as though they have known her for years.
Chloe took the stage for the first time at the age of six, and she knew right away that it was where she wanted to be. In February of 2009, at the age of seven, Chloe became a full-time member of The Sawmill Band at the Chumuckla Farmer’s Opry.
At the age of eight, Chloe went into Coleman Studios in Navarre with a native Nashville band, to record her first self-titled CD. In addition to her performance schedule, Chloe has had a great year as a student athlete. She recently started guitar lessons, which like her singing, has come naturally to her. With only two months of lessons beneath her belt, she has already begun to perform with her guitar. Her love of music is apparent each time she steps out on stage.
The two artists that have inspired Chloe the most are Loretta Lynn and Martina McBride. She admires Loretta Lynn’s ability to tell a story through her music. With her “small frame and big voice,” Chloe likes to compare herself with her all-time favorite Martina McBride.
Chloe has performed in over 300 shows all across Northwest Florida, Southern Alabama, and Georgia, opening for such stars as: Tracy Bird, Rodney Adkins, Little Big Town, Craig Morgan, Ronnie McDowell, Gene Watson, John Conlee, and the “Queen of Bluegrass” Rhonda Vincent.
Courtesy photos for NorthEscambia.com, click to enlarge.
Town Of Century Honors Edith Page, Longtime School Secretary
July 9, 2013
The Town of Century has issued a proclamation honoring the life of Edith Joyce Page, a longtime school secretary that passed away on June 30.
Page, a resident of Molino, served as school secretary for Carver High School and Carver Middle School in Century for 43 years. She also served as church secretary for the New Hope Primitive Baptist Church in the Cedartown community near Molino for over 45 years.
The proclamation issued by Century Mayor Freddie McCall honored Page as a “leader and icon” in the community, with a “heart and love for Century and its children”. The proclamation also recognized Page because she was “known to live her role of Christianity….putting the well-being and happiness of others before her own”.
Funeral services for Page, 73, were held Saturday at the New Hope Primitive Baptist Church.
Photos: Jay Celebrates With Fireworks
July 5, 2013
The Town of Jay and the Jay Area Chamber of Commerce celebrated the Fourth of July Thursday night with a fireworks show. Earlier in the day, arts and crafts vendors were on hand at the Bray-Hendricks City Park, along with plenty of food and entertainment. The day started with the Celebrate Freedom 5K Road Race and 1 Mile Fun Run. NorthEscambia.com photos by Ramona Preston, click to enlarge.
Photos: Atmore Fireworks
July 5, 2013
Crowds from across the area celebrated the Fourth of July Thursday with a fireworks show at the Wind Creek Hotel in Atmore. NorthEscambia.com photos by Ditto Gorme, click to enlarge.
Panhandle Equine Rescue Awarded Petfinder Tractor Supply Grant
July 5, 2013
Panhandle Equine Rescue of Cantonment has been awarded a Tractor Supply Operation grant valued at $1,000 by the Petfinder Association.
This grant is made possible through the Petfinder Foundation’s partnership with Tractor Supply to assist in funding basic operation costs such as hay, veterinary costs or other operating needs for animal welfare organizations who work with barnyard animals.
The non-profit Petfinder Foundation is dedicated to ending the euthanasia of adoptable pets. They help Petfinder member shelters save lives through adoption, help shelters prepare for and recover from disaster and work to ensure animal welfare organizations across the country are more sustainable.
“Due to the economic times and the rising cost of feed and hay, sufficient donations have not been coming in, which makes it difficult to feed the twenty horses we currently have in foster care. We are so grateful to the Petfinder Foundation and for Tractor Supply’s partnership with them. Awarding this grant to our rescue for use towards everyday operations will benefit the horse’s most basic daily needs; feed, hay and vet care” said Diane Lowery, president and co-founder of Panhandle Equine Rescue.
The only horse rescue in Escambia County, Panhandle Equine Rescue was founded by a small group of concerned citizens with a mission to rescue, rehabilitate and provide adoption services for abused, neglected and abandoned equines.
Pictured top: Panhandle Equine Rescue volunteers during a recent fund raiser at Tractor Supply Company on Nine Mile Road. Courtesy photo for NorthEscambia.com, click to enlarge.
Century, Flomaton Celebrate The Fourth With A Bang
July 4, 2013
Fireworks lit up the night Wednesday with an early celebration at Flomaton’s Hurricane Park. The fireworks show was a joint effort of both the Town of Flomaton and the Town of Century. The towns alternate hosting the festivities each year. Photos by Ditto Gorme for NorthEscambia.com, click to enlarge.
Escambia Extension Urges Smart Grilling For Food Safety
July 4, 2013
Safety is an important consideration when operating a grill. Improper use can cause a fire or explosion. Keep the area around a lighted grill clear of combustible materials, and never use a grill in an enclosed area such as a sheltered patio or a garage. Avoid wearing loose-fitting clothing that may catch fire. The cooking grids should be cleaned after every cookout. The last thing you want to do is cause someone to become ill due to improper cleaning or unsafe food preparation practices.
Wash your hands with hot soapy water for at least 20 seconds before starting to prepare any foods, and wash your hands again if you do anything else—change a diaper, pet an animal, or blow your nose, for example. Cover any cuts or sores on your hands with a bandage, or use plastic gloves. If you sneeze or cough while preparing foods, cover your mouth and nose with a tissue and turn your face away, or cough into your sleeve. Always wash your hands afterwards.
Bacteria multiply rapidly at room temperature. Most food-borne illness-causing bacteria cannot grow well at temperatures below 40°F or above 140°F. Thaw foods in the refrigerator or in the microwave. Never leave foods out at room temperature.
Keep everything that touches food clean. Bacteria can hitch rides around your kitchen on all sorts of things—plates and cutting boards, dirty utensils, dish rags and sponges, unwashed hands.
Never chop fresh vegetables or salad ingredients on a cutting board that was used for raw meat without properly cleaning it first. If possible, keep a separate cutting board just for the preparation of raw meat, poultry, and fish.
Wash cutting boards thoroughly with hot soapy water, and then sanitize with a solution of household bleach and water.
Keep raw meat, poultry, fish, and their juices from coming into contact with other foods during preparation, especially foods that will not be cooked. Wash all utensils and your hands with hot soapy water after contact with raw meat.
Marinate meat, poultry and seafood in the refrigerator in a covered, non-metal container. Throw away any leftover marinade.
Grill food to a safe internal temperature. Use a meat thermometer to assure correct doneness of the food being grilled.
Safe minimum internal temperatures:
- Poultry (whole, ground, and breasts): 165°F
- Hamburgers, beef: 160°F
- Beef, veal, and lamb (steaks, roasts and chops):
- Medium rare: 145°F
- Medium: 160°F.
- All cuts of pork: 160°F.
Hold meat at 140°F until served. Use a clean platter for transferring cooked meat from grill to serving table.
Summer is the time for getting together with friends and family and cooking outdoors. Make your outdoor grilling experience safe and enjoyable.
For further information regarding food safety and other related topics, go to the University of Florida’s Solutions for Your Life website: http://www.solutionsforyourlife.com.
Dorothy C. Lee, CFCS, is an Extension Agent II, Family & Consumer Sciences with the Escambia County Extension Service. Reference: Safe Food Handling Fact Sheet, United States Department of Agriculture, Food Safety and Inspection Series.
Fourth Of July Picnic About $6 Per Person This Year
July 4, 2013
A Fourth of July picnic of Americans’ favorite Fourth foods including hot dogs, cheeseburgers, pork spare ribs, potato salad, baked beans, lemonade and chocolate milk is affordable this summer at less than $6 per person, according to an informal survey conducted by the American Farm Bureau Federation. The average cost for a summer picnic for 10 is $57.20 or $5.72 per person according to AFBF.
“Although retail food prices have increased modestly over the past year or so, most Americans should be able to find summer picnic foods at close to the average prices found by our volunteer shoppers,” said John Anderson, deputy chief economist at AFBF.
“For many of us, nothing says the Fourth of July more than firing up the grill to prepare a meal,” Anderson said. “We’re fortunate here in America to have a consistent, high-quality supply of meats and poultry that can be grilled or prepared any number of different ways.”
AFBF’s summer picnic menu for 10 consists of hot dogs and buns, cheeseburgers and buns, pork spare ribs, deli potato salad, baked beans, corn chips, lemonade, chocolate milk, watermelon for dessert, and ketchup and mustard.
A total of 60 AFBF volunteer shoppers in 22 states checked retail prices for summer picnic foods for this informal survey.
AFBF’s July Fourth Picnic Survey is part of the organization’s marketbasket series, which also includes an annual Thanksgiving Dinner Cost Survey and two “everyday” marketbasket surveys on common food staples that can be used to prepare a meal.
Featured Recipe: Yankee Doodle Dandy Treats
July 4, 2013
Looking to spend some time with the kids in the kitchen? Yankee Doodle Dandy Treats are a fun, easy and patriotic way to celebrate.
The recipe is not only easy, but it also lots of fun. It’s terrific for a “just-because” snack or as a sweet way to finish off a family picnic. And kids of all ages can help – from pouring and stirring to dipping and decorating, there’s something everyone can do.
Yankee Doodle Dandy Treats
Ingredients
- 3 tablespoons butter or margarine
- 1 package (10 ounces, about 40) regular marshmallows OR 4 cups miniature marshmallows
- 6 cups Kellogg’s® Rice Krispies® cereal OR 6 cups Kellogg’s® Cocoa Krispies® cereal
- 1 1/2 cups white chocolate morsels
- 1 tablespoon vegetable oil
- 3/4 cup powdered sugar
- 2 tablespoons water
- Red-, white- and blue-colored sprinkles
Preparation
- In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
- Add cereal. Stir until well coated.
- Using buttered spatula or wax paper, evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Crosswise cut in half, forming two 9 x 6 1/2-inch rectangles.
- Meanwhile, in small saucepan melt white chocolate morsels over low heat, stirring frequently. Stir in oil. Add powdered sugar, stirring until combined. Add water. Stir until smooth.
- Spread chocolate mixture over one cereal rectangle. Top with second rectangle. Sprinkle with red, white and blue sprinkles, pressing lightly into cereal mixture. Refrigerate about 30 minutes or until set. Cut into 3 1/4 x 1-inch strips. Best if served the same day.
Serves
Servings 18
Preparation Time:
30 minutes
Total Time:
1 hour
Featured Recipe: Add Flavor To Your 4th With The Marketplace Burger
July 3, 2013
This weekend’s featured recipe is a Marketplace Burger with a Gorgonzola cream cheese spread.
