Save The Children Benefit: 13,000 Mile Canoe Trip Begins In North Escambia
April 23, 2011
An Oklahoma couple began a 13,000 mile canoe trip called “Paddle-to-the-Sea” in North Escambia Saturday to support the non-profit group Save The Children.
Jim Neal, 67, started his journey at Becks Fish Camp in Cantonment and will continue for about three years as his wife Jean. 69, follows as closely as possible in a support vehicle.
She will carry extra gear, provide re-provisioning of food and supplies, and be available to help with any emergency situations. Jim will carry a SPOT satellite beacon to provide on going track of his position. The boat being used is a decked solo canoe called a Superior Expedition, built by Scott Smith, of Lyons, Michigan. At first look, it has some similarity with a kayak, but has more internal volume, a larger cockpit, and is noted for its seaworthiness. The boat’s name is Ibi (pron. EYE-be), the Timuquan Indian word for water.
Jim and Jean may seem to be an unlikely expedition team, being in their latter 60’s, but Jim hopes if he can put out the effort to drive the canoe through challenging waters, currents, tides, adverse weather, and to some pretty wild camping areas, perhaps he can inspire others to get involved and cheer him on through support for Save The Children.
Save The Children was founded in Appalachia 75 years ago in response to the Great Depression to address children’s needs for food, medical care, education, and other effects of poverty and disaster. Their efforts expanded onto the national stage to advocate for the creation of the School Lunch Program and fight illiteracy.
“Jean and I have been involved in children’s programs often over the years, and I thought my fundraising days were over, but then the Japan disaster came along. When the four-month-old baby girl was pulled from the wreckage after being buried alive for four days after the tsunami, I began to think about the likelihood that she was now alone in the world without any parents or other family,” Jim said. “When I checked to see what organizations were active in dealing with the catastrophe, Save The Children seemed to be the logical answer for the children suffering after the disaster, and a natural fit for us.”
Paddle-to-the-Sea will serve as a vehicle to raise donor funds to support Save The Children’s ongoing programs. Paddle-to-the-Sea first came about from a 1941 children’s book of that name, written by H. C. Holling. It was about a young native boy from Lake Nipigon who carved a wooden Native American in a canoe with the intent that he could float it through each of the Great Lakes and down the St. Lawrence Seaway to the sea.
Paddle-to-the-Sea was expanded by Verlen Kruger of Michigan as a 13,000 mile canoe expedition. He passed away from cancer before being able to accomplish this daunting feat of circumnavigating the Eastern United States via the Mississippi River, Gulf Coast, East Coast, the Hudson River, St. Lawrence Seaway, Canadian Maritimes, and circumnavigating each of the five Great Lakes.
Jim and Jean Neal then decided to pick up the journey themselves to benefit Save The Children. The entire 13,000 mile journey is expected to end sometime in 2014 back at Beck’s Fish Camp on the Escambia River.
Follow the adventure on Jim’s blog: logofibi.blogspot.com.
Pictured top: Jim Neal, 67, plans to paddle 13,000 miles in this canoe named Ibi. Pictured inset: Ibi arrives at Becks Lake in Cantonment. Pictured below: The journey begins here at Becks Fish Camp. Courtesy photos for NorthEscambia.com, click to enlarge.
Photos: Century Easter Egg Hunt At Abundant Life Assembly
April 23, 2011
Abundant Life Assembly of God hosted an Easter Egg Hunt Friday morning at the church in Century. The event featured an egg hunt, plenty of games and lunch for dozens of children.
Do you have photos of an event at your church? Email them news@northescambia.com
Pictured: Children enjoyed an Easter Egg Hunt Friday morning at Abundant Life Assembly of God in Century. Submitted photos by Cassie Cufr for NorthEscambia.com, click to enlarge.
Make Basil A Mainstay Of Your Kitchen Garden This Year
April 23, 2011
Basil is one of the most popular herbs grown today. It’s an easy-to-grow annual that can be planted in the ground or in a container and is widely used in cooking.
Basil, known botanically as Ocimum basilicum, originated in Asia, India and Africa. The Greeks called it the “Kingly Herb.” The name basilicum is derived from a Greek word that means kingly or royal.
Tradition has it that basil was found growing around Christ’s tomb after the Resurrection, and consequently, some Greek Orthodox churches use it to prepare holy water and pots of basil are set below church altars. By the Middle Ages, basil was well known throughout Europe, where it was used mainly for medicinal purposes. Ancient Romans believed the most potent basil needed to be sown while the farmer was ranting and swearing. In French, semer le baslic (sowing basil) means to rant and rave.
Basil can be divided into four main groups – sweet green, dwarf green, purple-leaved, and scented leaf.
The sweet green basils have large two to three inch leaves and white flowers. Common types in this group are called lettuce-leaf or Genovese basil. Also included in this classification is the Thai basil cultivar ‘Siam Queen’.
The dwarf green basils look very different with compact growth and small leaves of about one-half inch. ‘Spicy Globe’ is a commonly available dwarf cultivar with a 10-12 inch round, globe-like growth. Dwarf cultivars are especially nice to use in small gardens or in containers.
Purple-leaved basils are both edible and very ornamental. This type of basil also has leaf texture that can be ruffled or serrated. Pink to purple flowers top this pungent herb. Selections such as ‘Dark Opal’ or ‘Purple Ruffles’ make attractive additions to the garden or landscape. When used in herb infused vinegars, it turns the concoction an interesting pink color.
A final group of basils include types that have unique and recognizable flavors and scents. Lemon basil tastes and smells like lemon. ‘Sweet Dani’ is a good lemon cultivar. There are also cinnamon and anise flavored varieties.
Basil is easy to grow from seed. Seeds will germinate in as little as four to seven days under the right conditions. When the basil seedlings are about two to three inches tall, thin to individual plants. The plants you remove can be your first harvest. Large growing types can be made more compact by regular pinching.
Basil, like most herbs, needs five to eight hours of sun and very good drainage. Raised beds or containers are a good choice for basil. Transplants and seeds can be started March to August.
While the flowers are ornamental, consider pinching them (removing) to force the plant’s energy into making leaves.
Leaves have the best flavor just as the flower buds begin to form. Regular harvesting will keep the plants producing new shoots. At some point in time, basil plants will wear out and need to be replanted. Consider growing a regular succession of transplants that will take the place of old plants and continue your basil harvest without too much interruption.
Theresa Friday is the Residential Horticulture Extension Agent for Santa Rosa County.
Christians Mark Good Friday
April 22, 2011
Christians are marked Good Friday — the solemn day when Christians reflect on the suffering and crucifixion of Jesus Christ. McCullough Christian Center marked the day with a reenactment of the Crucifixion. The six hour event featured three crosses depicting Jesus and the two thieves.
NorthEscambia.com photos, click to enlarge.
Students Of The Year Honored From Each Escambia School
April 22, 2011
Students of the Year were honored Thursday night by the Escambia County Council of PTAs and PTSAs, Baptist Healthcare and the Escambia County Public Schools Foundation for Excellence.
The awards, which are for students overcoming challenges, were presented at the N.B. Cook Elementary School of the Arts.
North Escambia area students honored were:
- Bratt Elementary School – Latavia Grace
- Byrneville Elementary School – Shellie Harrelson
- Ernest Ward Middle School – Amy Murph
- J.M. Tate High School – Brenton Reid
- Jim Allen Elementary School – Zachary Donaldson
- Molino Park Elementary School – Rubin O’Donovan
- Northview High School – Brandon Scott
- Ransom Middle School – Nicholas Ward
Other students from across the county receiving the honor were:
- A.K. Suter Elementary – Elizabeth Partington
- Allie Yniestra Elementary School – Destiny Griffin
- Bellview Elementary School – Barbara Lutz
- Bellview Middle School – Abigail Odom
- Beulah Elementary School – Jacob Studebaker
- Blue Angels Elementary School – Ty Neumayer
- Booker T. Washington High School – Terrias “T.J.” Lake
- Brentwood Elementary School – Cortasia Weaver
- Brown Barge Middle School – Michael Ho
- C.A. Weis Elementary School – Zynaria Berry
- Cordova Park Elementary School – Mia Zareck
- Ensley Elementary School – Kevon Gaines
- Escambia Charter School – Kristin Moye
- Escambia High School – La’Maysha Pleasant
- Escambia Westgate Center elementary – Helena James
- Escambia Westgate Center middle – Hawk Americanhorse
- Escambia Westgate Center high – William Davis, III
- Ferry Pass Elementary School – Deshawnna Allen
- Ferry Pass Middle School – Madisan Kate King
- Hallmark Elementary School – Tremaine Bright
- Hellen Caro Elementary School – Sam Vinyard
- Holm Elementary School – Ethan Luckie
- Jacqueline Harris Preparatory School – Kemondrey Thomas
- Jim C. Bailey Middle School – Dacon Lamarr Buchanan
- Judy Andrews Center – Lindsey Michelle Barr.
- Lakeview Day Support Center elementary – Marvino “Tre” Allen, III.
- Lakeview Day Support Center middle – Marisol Zuniga
- Lakeview Day Support Center high – Sarah Pickard
- Lincoln Park Elementary School – Tavares Nichols
- Longleaf Elementary School – Gabriella Mayes
- McArthur Elementary School – Sara Elizabeth Bradley
- McMillan Pre-kindergarten Program – Isabella DeJesus
- Montclair Elementary School – Amanda Evans
- Myrtle Grove Elementary School – Taylor Hinson
- N.B. Cook Elementary School – Charles Warren
- Navy Point Elementary School – Aurora Rodriguez
- O.J. Semmes Elementary School – Taylor Delorme
- Oakcrest Elementary School – Victoria McLaney Harris
- PACE Center for Girls – Tiffany Bodie
- PATS Center – Gerald “Gerry” Sill
- Pensacola Beach Elementary School – Blair Amberson
- Pensacola Boys’ Base – Brandon Fenn
- Pensacola High School – Tae Kyung Yang
- Pine Forest High School – Ryan Trilling
- Pine Meadow Elementary School – Phenix Lamkin
- Pleasant Grove Elementary School – Shelby Ladieu
- R.C. Lipscomb Elementary School – Gregory Heck
- Scenic Heights Elementary School – Richard Holzknecht
- Sherwood Elementary School – Marvinique Thomas
- Spencer Bibbs Elementary School – Theriyana Moore
- Warrington Middle School – Devonchae Bryant
- West Florida High School of Advanced Technology – Jordan Britt
- West Pensacola Elementary School – Gina Rose Velez
- Woodham Middle School – Sakura Kawasaki
- Workman Middle School – Luna Floyd
Radio Host Wins First Place AP Award For Living Homeless
April 21, 2011
He took to the streets to live homeless for 24 hours, then relived the experience for his listeners.
Branden Rathert, afternoon host of NewsRadio1620’s “Pensacola Right Now”, has won a first place award for a public affairs radio program from the Florida Associated Press Broadcasters association. The FAPB announced the 2010 state broadcasting awards Saturday in Orlando.
A call-in to his show from a Pensacola homeless man last November prompted Rathert to visit the man’s campsite, and after meeting “Dan”, “Christine” and “Jesse”, he decided to find out for himself what it was like to live homeless, even for just 24 hours. He recorded an audio diary, along with conversations about their daily plight and how they arrived at this point in their lives. He then turned the experience into a three hour live documentary on his afternoon show, Pensacola Right Now- a live and local show each afternoon from 4-7 p.m. NewsRadio1620.
News anchor Jeff Knox, producer Sammy Bradley and program director Paul Stadden contributed to the program. The EscaRosa Homeless Coalition assisted with additional information, including facts about the Escambia and Santa Rosa Counties’ homeless population and community resources that are available for assistance.
Pictured: A composite photograph of radio host Randen Rathert as normal afternoon talk show host (left) and homeless man (right). Submitted photo for NorthEscambia.com, click to enlarge.
Camp Fire Kids, Century Care Residents Hunt Eggs
April 21, 2011
The children from Camp Fire USA made their annual visit Century Care Center for an Easter egg hunt Thursday.
“Everyone, including staff, loved it,” said Mae Hildreth, Century Care Center activities director.
Submitted photos for NorthEscambia.com, click to enlarge.
Ernest Ward High Grad Inks 3-Book Deal With Publisher
April 20, 2011
An Ernest Ward High School graduate has inked a multi-book deal with a New York publisher.
Jean Webb Therkelsen, a 1974 EWHS grad, has signed the three-book deal with Kensington Books. She writes under the pen name Lexi George.
The first book in the series, Demon Hunting in Dixie, is a paranormal romance that goes on sale next Tuesday, April 26. It will be followed by her novella The Bride Wore Demon Dust as part of a Kensington Halloween anthology that includes bestselling paranormal romance writers Angie Fox and Kathy Love.
Click to order the paperback Demon Hunting In Dixie directly from Amazon.com or click here to order the Kindle version.
Jean Webb, Therkelsen’s mother and a former teacher and administrator at Ernest Ward High, released her book “Feet of Clay” in 1999. Click here for more about her book.
Tate High AJROTC Places In State Drill Meet
April 18, 2011
The Tate High School AJROTC competed in the State Drill Meet recently in Lakeland. The regulation unarmed platoon placed 13th out of 29 teams, regulation armed platoon placed 10th out of 28 teams, and regulation armed squad placed 18th out of 34 teams.
Submitted photo for NorthEscambia.com, click to enlarge.
Featured Recipes: Down Home Chicken Fried, Gumbo And Sweet Tater Orange Dumplings
April 17, 2011
What do you get when the tastes of Africa, France, Spain and the Caribbean meet up with Southern hospitality? You get the big flavors of Lowcountry cooking – and they are something to be savored.
The coastal plain that runs from South Carolina into Georgia is known as the Lowcountry, and it’s home to great Southern charm and great Southern cooking. These recipes match up the big Lowcountry flavors with versatile chicken to make lip-smacking dishes you can bring to your table any day of the week.
(Make sure your scroll all the way down the page to see all of today’s recipes.)
Ingredients
- 2/3 cup flour
- 1/2 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 whole broiler-fryer chicken, cut into 8 pieces
- 1/2 cup vegetable oil
Preparation
- In large paper bag, combine flour, black pepper, cayenne pepper and salt. Pour buttermilk into bowl or shallow dish. Dip each chicken piece in buttermilk and then place into paper bag. Shake bag to coat chicken evenly with flour. Remove chicken to wire rack and let dry 15 minutes.
- In large, deep frying pan, warm vegetable oil over medium heat. Test oil temperature by placing a drop of water in pan; when it sizzles, pan and oil are hot enough. Place dark meat chicken pieces in the center of the pan and place other pieces around the perimeter. Cook chicken to brown on both sides for a minute or two. Reduce heat to medium-low, cover pan and cook chicken for 10 minutes. Turn chicken pieces over and cook 10 minutes more.
- Uncover pan, increase heat to high and fry for one additional minute. Remove chicken to paper towels to drain.
Serves
Serves 4
Ingredients
- 2 pounds chicken parts, breast and thigh, boneless and skinless, cut into chunks
- 8 tablespoons vegetable oil, divided
- 6 ounces Andouille sausage, cut into chunks
- 4 tablespoons flour
- 1 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced green pepper
- 1 clove garlic, minced
- 2 cups chicken stock
- 1 tablespoon Cajun seasoning mix
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup chopped green onions
- 4 to 6 cups cooked rice
Preparation
- In large shallow pan or Dutch oven, warm 4 tablespoons vegetable oil. Add chicken and cook over medium heat to brown. Add sausage and sauté with chicken. Remove chicken and sausage from pot, place on plate to cool and set aside.
- In same pan, warm remaining 4 tablespoons vegetable oil. Add flour and cook over medium low heat until flour is dark brown. Stir in onions, celery and green pepper. Add garlic, stirring continuously. Cook vegetables until soft, about 8 minutes. Return chicken and sausage to pan, continuing to stir. Gradually stir in broth and bring to a boil.
- Reduce heat to medium-low, cover pan or pot and simmer for one hour. Add Cajun seasoning mix, salt and black pepper. Add green onions and cook additional 10 minutes.
- Serve Chicken Gumbo over rice.
Serves
Serves 4
Ingredients
Soup
- 1 whole chicken, cut into parts
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon canola oil
- 1/2 cup white wine
- 8 cups low-sodium chicken broth
- 2 bay leaves
- 1 onion, chopped
- 2/3 cup chopped carrots
- 1/3 cup chopped celery
- 1/2 cup chopped parsley
Dumplings
- 1 large sweet potato, peeled and diced
- 1 cup flour
- 1 egg, beaten
- 1 teaspoon olive oil
- 1 tablespoon plus one teaspoon orange zest
Preparation
- Sprinkle salt and pepper on chicken. In heavy stockpot or Dutch oven, warm oil over medium-high heat. Place chicken pieces in oil and cook, turning, until golden brown, about 3 to 5 minutes per side. Remove to plate and reserve.
- Pour wine into pot and scrape brown bits from bottom of pan. Cook wine over medium heat to reduce by one-half, about 3 minutes. Add chicken broth, bay leaves, onion, carrots, celery and chicken pieces. Cover and bring to low boil. Uncover, turn heat to low and simmer gently until chicken is cooked, about 40 minutes.
- While soup cooks, prepare dumplings by steaming sweet potato pieces until soft, in microwave or by boiling over low heat. Transfer potato pieces to large bowl; mash to puree with whisk or wooden spoon. Cool. Add flour, egg, olive oil and orange zest and mix thoroughly until the dough comes together in a ball. Using a rolling pin, roll dough on floured surface to 1/8-inch thickness. Cut into strips that are 3/4 inches wide and 2 inches long.
- Remove chicken to plate and let cool. Shred cooled chicken to bite-size pieces and return to pot. Reduce heat to low and add dumplings to the soup mixture. Simmer until cooked through, about 5 to 8 minutes. (Freeze any unneeded dumplings between sheets of waxed paper in airtight container.)
- Serve in large bowls, garnished with parsley.
Serves
Serves 4