Photo Gallery: Northview Cheerleaders, Band And Dance Team
November 26, 2011
The Northview Chiefs defeated Freeport Friday night for a regional championship.
- For a photo gallery with the cheerleaders, click here.
- For a photo gallery with the band and dance team, click here.
- For a photo gallery with action from the game, click here.
For a game summary, click here.
NorthEscambia.com photos, click to enlarge.
Reader Photos: Black Friday Sales
November 25, 2011
Retailers got an early jump on the traditional Black Friday sales, with many stores opening their doors Thursday night.
Lots of North Escambia area residents hit the stores Thursday night and Friday morning, and they have shared their photos with us.
If you have shopping photos to share, email them to news@northescambia.com or share them on this Facebook page.
Pictured top: Charla Starkk, Savannah Singleton and Brandy Gifford wait in line to buy an item Thursday night at Walmart in Ensley. Pictured below: The line stretched past Publix Thursday night for the Black Friday deals at Toys R Us in Pensacola (from Amy Lambeth). Pictured inset: Crowds wait for $19.95 sheets at the Pace Walmart Thursday night. Pictured bottom: Shopping 10pm specials at the Tanger Outlet in Foley Thursday night. Reader submitted photos for NorthEscambia.com, click to enlarge.
Christmas Parades: Jay Saturday, Many More To Come
November 25, 2011
The Jay Christmas Parade on Saturday will kick off about a dozen parades in the North Escambia area this Christmas season. Here is a complete look at area parades:
Nov. 26 – Jay Christmas Parade
The annual Jay Christmas parade begins at 10 a.m. Saturday, November 26. Lineup is at Bray-Hendricks Park at 9 a.m. Parade will travel from the park, along Highway 4 and through the business district.
Dec. 3 — Flomaton Christmas Parade
The Flomaton Christmas Parade will be held at 10 a.m. on Saturday, December 3.
Dec. 3 — Milton Christmas Parade
The Milton Christmas Parade will be Saturday, December 3 at 6 p.m.
Dec. 3 — Pace Christmas Parade
The Pace Christmas Parade will be Saturday, December 3 at 1 p.m.
Dec. 9 — Poarch Creek Parade
The Poarch Creek Indian Christmas Parade will be at 5:30 p.m. Friday, December 9 on the reservation north of Atmore. Departs from the gym and ends at the health department.
Dec. 10 — Molino Christmas Parade
The annual Molino Christmas Parade on Crabtree Church Road will be Saturday, December 10 at 1 p.m. Ends with Santa Claus at the Molino Ballpark. To enter the parade, stop by Fran’s Diner on Highway 29 for information and to sign up.
Dec. 10 — Pensacola Christmas Parade
The Pensacola Christmas Parade will be held at 5:15 p.m. on Saturday, December 10 in downtown Pensacola. Featuring local bands and the Blue Angels.
Dec. 10 — Atmore Twilight Christmas Parade
This year’s Atmore Twilight Christmas Parade, with the theme “A Christmas Gift”, will be held at 5:30 p.m. on Saturday, December 10.
Dec. 10 — Chumuckla Redneck Parade
The Chumuckla Redneck Parade through “downtown” Chumuckla will be at 1 p.m. on Saturday, December 10. Bonfire Jam concert to follow.
Dec. 10 — Brewton Christmas Parade
The Brewton Christmas Parade will be at 2 p.m. on Saturday, December 10.
Dec. 10 — Milton Riverwalk Boat Parade
The Milton Riverwalk Boat Parade will be Saturday, December 10 at 7 p.m. at the Riverwalk.
Riding With A Mission: Help Kids With Cerebral Palsy
November 25, 2011
Skeet Davis and his big Paint horse, Boomer, are on a mission — thanks in part to a North Escambia area veterinarian and farrier. Although they are a competitive National Barrel Horse Association team, their hearts are devoted to helping kids with cerebral palsy. And now, they are working to raise funds for another saddle for kids with cerebral palsy.
Since 2004, Davis has been organizing benefit barrel races for United Cerebral Palsy, and every summer finds Skeet and Boomer at “Camp Smile” in Mobile, Alabama. There they brighten children’s lives by giving every child a ride on gentle Boomer. Equipped with a special custom-made saddle that provides increased support and security, these children — even those in wheelchairs — are able to experience the thrill of riding Boomer.
With the help of Camp Smile counselors, each child is gently secured into the saddle. Then Skeet leads Boomer around the campground, the horse stepping softly to provide smooth rides for his precious cargo. For Skeet, the father of three, this work has special significance; his youngest daughter has cerebral palsy.
Two freak accidents nearly destroyed the Davis and Boomer goodwill efforts. In October 2008, Skeet came home one day to find that Boomer wasn’t waiting for him at his usual spot. Something was wrong. Skeet found Boomer standing in the lane to the barn, and there was blood everywhere. Boomer had been playing with deer outside his fence line and caught his foot in the one strand of barbed wire that Skeet kept strung along the bottom of the fence to keep the coyotes from catching ducks in his pond. Boomer’s hoof was almost completely severed. Skeet immediately hauled his horse to Boomer’s vet in Grand Bay. Dr. McCoy x-rayed the foot, cleaned it and surgically removed two barbs that had become imbedded deep in the foot.
Boomer’s accident destroyed Skeet’s hopes to ride him in the 2008 National Barrel Horse Association World Championships in Augusta, Georgia. However, through the generosity of a friend, Skeet was able to compete on a borrowed horse. But, Skeet’s problems had only begun. On his second run in the show, a miscue between horse and rider sent Skeet crashing into the ground. He had sustained what is called an “open-book” hip fracture, one that kills more than 50% of it’s victims. Fortunately, the horse show was only minutes from a major teaching hospital with a world-renowned specialist in pelvic fractures. Skeet was in the right place at the right time. Working quickly, the medical team was able to save Skeet’s life and repair his hip. But, the severity of the injury was going to keep Skeet off horses for quite a while.
When Skeet was released from the hospital, he was determined to make sure that both he and Boomer were rehabilitated successfully. By January of 2009, Boomer was still very lame from his injury and Skeet was beginning to fear that he’d never be able to ride his horse again, much less continue their commitments to helping children with cerebral palsy.
But, fellow barrel racers urged Skeet to take Boomer to the Lee Veterinary and Podiatry Clinic in Atmore, Alabama. There, Dr. Hank Lee and certified journeyman farrier Jim LaClaire of Beulah have joined forces to diagnose and treat lame horses, combining astute diagnosis and surgical interventions with innovative horse podiatry. Every Friday, the clinic parking lot is full of stock and horse trailers who travel to see the vet-farrier team from as far away as Tallahassee and upper Alabama. Skeet hoped that something could be done for Boomer.
After examining the horse, the Lee Clinic team had an answer. They constructed a therapeutic shoe for Boomer, filling in the lost hoof wall with epoxy. They had essentially created a partially artificial foot to evenly support Boomer’s weight while his natural hoof wall recovered and regrew. With his new foot and shoe, Boomer was ready to get back into action. It took Skeet a little longer to heal, but now they are both back to barrel racing. Best of all, they have returned to their mission of giving children with cerebral palsy a chance to ride.
Boomer’s recovery from his disastrous injury is testimony to the love of his owner and the cutting-edge experience of the Lee Veterinary and Podiatry Clinic. As for Skeet, he’s doing what he’s always done; he makes plans and continues his mission. Currently, he is working to raise $2,100 to buy another custom saddle, so that more these special needs children can enjoy the thrill of riding a horse. Donations would be welcome; contact Skeet Davis at (251) 401-7978. He and Boomer can be found at 14775 Burnham Road in Grand Bay, Alabama, 36541.
Story and photographs by Janice M. LeCocq, freelance writer and photographer, Century.
Good Reading: Ernest Ward Eighth Graders Pen Turkey Poems
November 24, 2011
Have you ever thought about Thanksgiving from a turkey’s point of view?
Each year, eighth grade Language Arts students in Somer Bridge’s class at Ernest Ward Middle School are required to write a turkey poem from a turkey’s point of view.
Below are some of the turkey poems from this year.
Viva De La Revolution
By: Brayden Hubbard
Thanksgiving, oh, what a horrendous time.
Turkeys being eaten left and right.
The worst day for the turkey kind,
With no end in sight
As I watch each year in fear.
As they watch their fathers and brothers
Without shedding a tear,
To be cooked and buttered like the others.
But, no more I dare say,
When it is over there will be a jolt.
We have watched too long at bay,
This is the year the turkeys will revolt.
Untitled
By Tamara Barrows
Yo, Yo, my little chick,
The name’s Big Daddy.
Don’t you dare and take a pic,
Cause I’m feeling kinda crabby.
Don’t know what’s gonna happen sooner,
I’m getting sliced up.
Next thing you know I’m dinner,
Look at this tasty lump.
Now I know why,
I’m roasted and cooked.
Any you really can’t lie,
Thanksgiving is always booked!
Proud Turkey
By Zach Glenn
I’m a turkey in a pen.
It’s Thanksgiving time again.
Every year the farmer chooses,
The one who struts is the one that loses!
Still I walk around with pride,
When I should go off and hide.
I’m so big and I’m so fat,
I spread my tail and gobble…what’s that!
I was a turkey in a pen.
I’ll never see Thanksgiving again.
The farmer told me it’s too late…
Now I’m sitting on his plate!
Turkey Day Draws Near
By Bethany Reynolds
The wind is blowing cold
And the leaves are turning brown
I think I am being sold
For about one dollar per pound
I have heard about that dreadful day
With cranberries, stuffing, and pumpkin pie
But I cannot think this way
Because I really don’t want to die!
To live another day, oh my, oh my
I must be brave and face my fear,
I will hold my breath and hope they pass me by
So I can live to see another year!
Photos: North Escambia Turkeys
November 24, 2011
These turkeys were spotted by our photographer about a year ago near Molino. They were alongside South Highway 99 near Crabtree Church Road. There’s no word on how the turkeys spent their Thanksgiving.
Pictured above: A couple of turkeys next to Highway 99 near Molino. Pictured below: A face only a mother could love. Pictured below middle: Showing off. Pictured bottom of page: Why did the turkey cross the road? NorthEscambia.com file photos, click to enlarge.
Turkey Time: Cooking Safety
November 24, 2011
It’s Thanksgiving, time for family and friends to gather and give thanks. And time for cooks to ponder the correct way to prepare their turkey.
Today, we are taking a look at the proper way to cook your turkey with tips from Dorthy Lee, Family and Consumer Sciences Agent for the Escambia County Extension Office.
Clean
Begin every meal preparation with clean hands, and wash hands frequently to prevent any cross contamination. As a rule, hands that have come in contact with raw meat or poultry should be washed for twenty seconds in hot, soapy water.
Separate
Raw meat and poultry products may contain harmful bacteria, so make certain that the juices from those products do not come in contact with food that will be eaten without cooking, like the salad. Also, never place cooked food on an unwashed plate that previously held raw meat or poultry.
Cook
Use of food thermometer should be a standard operating procedure in your kitchen and, when used correctly, will ensure that your turkey is cooked to perfection. To be safe, the
temperature of a whole turkey should reach 180°F between the breast and the innermost part of the thigh.
If you stuff your turkey, the center of the stuffing must reach 165°F. If the stuffing has not reached 165°F, then continue cooking the turkey until it does. Let the turkey stand twenty minutes after removal from the oven before carving.
Chill
This is another important step because food-borne bacteria can grow while food sits unrefrigerated. Refrigerate or freeze perishable leftovers within two hours of cooking. To prepare your leftovers, remove any remaining stuffing from the cavity and cut turkey into small pieces. Slice the breast meat. Wings and legs may be left whole. Refrigerate stuffing and turkey separately in shallow containers.
Use or freeze leftover turkey and stuffing within three to four days, gravy within one to two days. Reheat thoroughly to a temperature of 165°F, or until hot and steaming.
For more information, call the Escambia County Extension office, (850) 475-5230.
Photos: Camp Fire Kids Celebrate Thanksgiving With Feast
November 24, 2011
Camp Fire USA Century Youth Learning Center held a Thanksgiving feast this week for children and their parents. The daycare’s children, many dressed as Pilgrims or Native Americans, enjoyed a full Thanksgiving meal. Handmade toilet paper roll turkeys proclaimed some of the items that the children are thankful for, including moms, dads, siblings, other family, teachers, toys, God, pets and food.
For a photo gallery from the event, click here.
Pictured: Children enjoy a Thanksgiving feast at the Camp Fire USA Century Youth Learning Center earlier this week. NorthEscambia.com photos, click to enlarge.
Featured Recipe: Sweet Potato Marshmallow Swirl Cheesecake
November 23, 2011
As Thanksgiving approaches, we are featuring recipes on NorthEscambia.com this week. Today’s featured recipe, from columnist Janet Tharpe is a Sweet Potato Marshmallow Swirl Cheesecake.
Health Department Offers Thanksgiving Food Safety Tips
November 23, 2011
The Escambia County Health Department is emphasizing the importance of safe food preparation and storage to prevent possible foodborne illnesses.
“While family celebrations are being prepared, everyone should practice proper food hygiene,” said Dr. John Lanza, health department director. “Floridians should wash their hands and counter tops thoroughly before and after preparing foods to help eliminate bacteria. Foods should be cooked at the appropriate temperature and leftovers should be stored properly.”
Factors that can contribute to foodborne illnesses include:
- Improper food storage (inadequate refrigeration temperature or hot holding temperature). Safe refrigeration temperature is less than 41 degrees Fahrenheit, and safe hot holding temperature is greater than 140 degrees Fahrenheit.
- Improper washing of hands and fingernails
- Improper cooling of foods. Safe cooling of foods is getting the foods to less than 41 degrees Fahrenheit within a four-hour time period.
- Cross contamination (such as from uncooked meat to salad ingredients)
- Improper cleaning and sanitizing of eating and cooking utensils, work areas and equipment
- Contamination of food, utensils and equipment from flies, roaches and other pests
Tips to prepare turkeys safely:
- A whole turkey should be cooked at an oven temperature of 325 degrees Fahrenheit.
- An 8-12 pound unstuffed turkey should be cooked for 2-3 hours.
- Preparers should use a meat thermometer. Every part of the turkey should reach a minimum internal temperature of 165 degrees Fahrenheit.
- Frozen turkeys should be kept frozen until ready to thaw prior to cooking.
Individuals with liver disease or diabetes or who have had gastric surgery or are immune-compromised should avoid eating raw oysters or other raw animal protein during the holidays. Oysters that are thoroughly cooked or have been post-harvest treated can be consumed by people with these conditions to minimize the risk of infection from Vibrio vulnificus.
For more information about food safety, click here.