Summer Reading Program Brings ‘Wizard Of Oz’ To The Library
July 7, 2016
The Summer Reading Program is continuing at local West Florida Library branches. Wednesday, the Hampstead Stage Company presented their adaptation of “The Wizard of Oz” at the Century Branch Library. The program was also presented Thursday morning at the Molino Branch Library.
The Summer Reading Program will feature a reptile program next week: Tuesday at 11 a.m. at the Southwest Branch Library; Wednesday at 11 am. at the Century Branch Library; Wednesday at 4 p.m. at the Main Library; Thursday at 11 a.m. at the Molino Branch Library; and Thursday at 4 p.m. at the Tryon Branch Library.
Photos by August Whorff for NorthEscambia.com, click to enlarge.
Register Now: Former NBA Coach To Lead Bratt Basketball Camp Next Week
July 6, 2016
The First Baptist Church of Bratt will host a basketball camp next week with a former NBA, college and high school coach.
The camp for children ages 8-14 will be held July 11-15 from 9 a.m. until noon at the church. Coach Roger Dutremble of Global Sports Outreach will teach kids the fundamentals of basketball and Biblical awareness.
“We are fortunate to get someone of Coach Roger’s talents and achievements to head up this camp” said First Baptist Bratt Student Pastor Tim Hawsey. “He has a unique ability to deal with children, and his love for them is evident.” This is the fifth year the church has offered this camp.
Dutremble is a a retired coach and member of the International Basketball Hall of Fame. He career includes coaching at every level from high school to the NBA, and into international arenas, with a lifetime coaching record of 687-117 and seven national championships. He was selected “Coach of the Year” six times, and served as national team head coach to Belgium, Scotland, and Jordan. He was an assistant coach for the Los Angeles Lakers, serving under Paul Westhead and Pat Riley, from 1979-83 and helping the team to three NBA championships with players like Magic Johnson and Kareem Abdul-Jabbar.
The cost is $45 per student with a limited number of scholarships available. The funds are used exclusively to purchase shoes and basketballs for needy children in other countries where Dutremble conducts camps.
“One of the many things that blesses me about the camp is coach does not receive any salary,” FBC Bratt Student Pastor Tim Hawsey said. “The $45 registration fee will actually be used to purchase shoes and basketballs for children in other countries that do not even own a pair of shoes. Coach Roger will go to those countries and conduct basketball camps and leave the equipment with the children. Some of the children walk four or five miles just to attend his camps. So, we not only benefit from learning about basketball, but we are able to participate in missions, too. And, our church receives nothing from the $45, it all goes to Global Sports Outreach. We just have the joy of seeing children learning about basketball and Jesus at the same time.
All children participating in the camp will receive a certificate of completion and a t-shirt from Dutremble. For registration information, contact Hawsey or Sherrye Gilman at (850) 327-6529 or stop by the church on Highway 4 just west of Northview High School.
Scholarships are available if the $45 registration fee per child is not financially possible for a family.
Pictured: Students that participated in a previous basketball camp at the First Baptist Church of Bratt. Inset: Coach Roger Dutremble of Global Sports Outreach. NorthEscambia.com file photo, click to enlarge.
Century, Flomaton Celebrate The Fourth With A Bang (With Photo Gallery)
July 4, 2016
Fireworks lit up the night Sunday with an early celebration at Century’s Showalter 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; next year’s show will be back at Hurricane Park in Flomaton.
For a photo gallery, click here.
NorthEscambia.com photos, click to enlarge.
Fourth Of July Cookout Costs Slightly More This Year
July 4, 2016
A cookout of Americans’ favorite foods for the Fourth of July, including hot dogs, cheeseburgers, pork spare ribs, potato salad, baked beans, lemonade and chocolate milk, will cost slightly more this year but still comes in at less than $6 per person, says the American Farm Bureau Federation.
Although the cost for the cookout is up slightly (less than 1 percent), “Prices in the meat case are starting to look better from the consumers’ perspective,” said Veronica Nigh, an AFBF economist. “Retail ground round prices are trending lower,” she noted, pointing to the nation’s cattle inventory and commercial beef production, which continue to rebound from dramatically low levels in 2014 and 2015.
In addition, “On the pork side, commercial production also continues to grow and is at the highest level in 25 years,” Nigh said. Spare rib prices are about the same as a year ago, while the amount of product in cold storage is up 121 percent, Nigh pointed out. “This is helping mediate the normal seasonal upswing in spare rib prices we typically see around the July 4th festivities,” she said.
AFBF’s summer cookout menu for 10 people consists of hot dogs and buns, cheeseburgers and buns, pork spare ribs, deli potato salad, baked beans, corn chips, lemonade, chocolate milk, ketchup, mustard and watermelon for dessert.
Commenting on factors driving the slight increase in retail watermelon prices, Nigh said, “While watermelons are grown across the U.S., most come from four states – Texas, Florida, Georgia and California – which together produce approximately 44 percent of the U.S. crop. Shipments of watermelons are down nearly 8 percent compared to the same time period last year,” she said.
U.S. milk production is up 1 percent compared to the same period last year. During the first quarter of 2016 (January-March), U.S. milk production reached historic levels, putting significant downward pressure on the price farmers receive for their milk.
Nigh said the increase in the price of cheese slices highlights the spread in prices that often occurs between values at the farm, wholesale, and retail stages of the production and marketing chain.
Farm Bureau members (volunteer shoppers) in 26 states checked retail prices for summer cookout foods in mid-June at their local grocery stores for this informal survey.
The summer cookout survey is part of the Farm Bureau marketbasket series, which also includes the popular annual Thanksgiving Dinner Cost Survey and two additional surveys of common food staples Americans use to prepare meals at home.
The year-to-year direction of the marketbasket survey tracks closely with the federal government’s Consumer Price Index report for food at home. As retail grocery prices have increased gradually over time, the share of the average food dollar that America’s farm and ranch families receive has dropped.
“Through the mid-1970s, farmers received about one-third of consumer retail food expenditures for food eaten at home and away from home, on average. Since then, that figure has decreased steadily and is now about 17 percent, according to the Agriculture Department’s revised Food Dollar Series,” Nigh said.
Using the “food at home and away from home” percentage across-the-board, the farmer’s share of this $56.06 marketbasket would be $9.53.
4th Weekend Recipe: Yankee Doodle Dandy Treats
July 4, 2016
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
4th Weekend Recipes: Patriotic Pops, Ice Cream Sandwiches
July 3, 2016
The Fourth of July calls for a carefree party, with good friends, fab food, fun and fireworks – a real star-studded holiday celebration.
Patriotic Pops cut into star shapes definitely say “Happy Fourth of July.” Decorated in red, white and blue icing, red licorice and colored candies, these easy-to-make crispy rice treats are a favorite for both youngsters and the grown-ups. The kids can lend a hand to help decorate by placing the candy pieces on the stars.
Add a taste of nostalgia for the child in all of us with Ice Cream Sandwiches – everybody loves ‘em. Homemade brownies and buttery vanilla cookies, sandwiched with the ice cream flavor of your choice are a cut above ice cream truck offerings. Give them the flair of the Fourth by rolling the edges in patriotic sprinkles and sugars. Or, dip part of the sandwich into melted candy melts and decorate with sprinkles for a fun and festive finish.
(Scroll down to see both recipes.)
Patriotic Pops
Ingredients
- 1/4 cup (1/2 stick) butter or margarine
- 4 cups mini marshmallows
- 6 cups crisp rice cereal
- 24 8-inch Cookie Treat Sticks
- Red, Blue and White Cookie Icing
- Red and blue candy-coated chocolates
- Red licorice
Preparation
- Spray Star Cookie Treat Pan and rubber spatula or wooden spoon with vegetable pan spray.
- In large saucepan, melt butter. Add marshmallows; cook and stir until melted. Remove from heat and add cereal; mix well. Press into prepared pan; insert cookie sticks. When cool to touch, remove from pan. Repeat with remaining cereal mixture. (If mixture becomes hard to work with, microwave at 50% power 30 to 60 seconds to soften.)
- Outline treat as desired with Cookie Icing; add candy and licorice. Let dry at least 1 hour.
Serves
Makes about 2 dozen pops
Ice Cream Sandwiches
Ingredients
Brownies
- 1 cup all-purpose flour
- 1/4teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup (1/2 stick) unsalted butter
- 1-1/2 cups semi-sweet chocolate chips
- 2/3 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
Vanilla Cookies
- 1-1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup granulated sugar
- 1/4 cup firmly-packed light brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract, orange extract or ground cinnamon (optional)
Preparation
- Brownies: Preheat oven to 325°F. Spray Ice Cream Sandwich Pan with vegetable pan spray.
- In small bowl, combine flour, baking soda and salt. In large microwave-safe bowl, melt butter with chocolate chips. Whisk in sugar, eggs and vanilla; beat well. Add flour mixture; stir until just combined. Spoon 2 tablespoons batter into each pan cavity, spreading evenly.
- Bake 8 to 10 minutes or until toothpick inserted at an angle toward center comes out clean. Immediately remove to cooling rack; cool completely. Repeat with remaining batter.
- Vanilla Cookies: Preheat oven to 325°F. Spray Ice Cream Sandwich Pan with vegetable pan spray.
- In small bowl, combine flour, baking powder and salt. In large microwave-safe bowl, melt butter. Whisk in sugars, eggs, vanilla and, if desired, other extract or cinnamon; mix well. Add flour mixture; mix until blended. Spoon 2 tablespoons batter into each pan cavity, spreading evenly.
- Bake 8 to 10 minutes or until toothpick inserted at an angle toward center comes out clean. Immediately remove to cooling rack; cool completely. Repeat with remaining batter.
- To Assemble: 1 quart ice cream, any flavor
- Assorted Patriotic Mix Sprinkles and Red and Blue Sugars
- White Candy Melts, melted (optional)
- Scoop about 1/4 cup ice cream onto smooth side of half of the brownies. Top with remaining brownies, pressing gently. If desired, roll edge of sandwiches in sprinkles or sugars. Wrap and freeze immediately.
- Or, dip a portion of the sandwich in melted candy melts; add sprinkles and sugars. Freeze 5 minutes to set, then wrap and freeze until ready to serve.
Serves
Makes about 12 ice cream sandwiches
Vietnam Vet’s Flag Display Honors Military
July 2, 2016
On this Fourth of July weekend, Floyd Calloway on Bluff Springs Road has a flag display in front of his home supporting our military. Calloway is a retired Marine and a Vietnam veteran. Photo for NorthEscambia.com, click to enlarge.
UWF Professor Featured In ‘Shark Week’ Coverage
July 2, 2016
Dr. Toby Daly-Engel, an assistant professor of biology at the University of West Florida, was featured as part of the Discovery Channel’s “Shark Week” coverage.
Daly-Engel, who researches the evolution of shark reproductive strategies, was interviewed by the Discovery Channel and is expected be part of the online content that accompanies its popular week of shark-centered television programming. Daly-Engel said her interview will be part of a feature on female scientists who study sharks.
“I love Shark Week,” Daly-Engel said. “I grew up watching it just like lots of other folks. So to work with people from the Discovery Channel was exciting. Any time I get to talk about my research, which I’m really passionate about, is a good day.”
There aren’t many women working as principal investigators in shark research, Daly-Engel said. She said she was one of the first in the country doing field work when she was hired at UWF.
“Being a female PI (principal investigator) is rare,” she said. “Having a female-run lab that does field work on sharks is even more rare.”
Part of Daly-Engel’s research revolves around monitoring local shark essential habitats. Her study is part of the Gulf of Mexico Shark Pupping and Nursery project, which the Southeast Fisheries Science Center at the National Oceanic and Atmospheric Administration’s Panama City laboratory has been conducting since 2003.
The program monitors the distribution and populations of sharks, skates and rays in the Gulf of Mexico in order to define and protect essential fish habitats, which are areas deemed critical to the survival of a species, mostly because they’re used for reproduction.
Daly-Engel also works with the Gills Club, a group dedicated to connecting girls interested in sharks with female scientists working in the field. She was interviewed by the Discovery Channel in her office using Google Hangouts. Among the questions she was asked was how she became interested in sharks and why her research is important.
“Research on shark reproduction is important because many shark populations are at-risk or threatened, and we lack data on most of these in terms of where and how these animals are being born,” Daly-Engel said. “So figuring out what sharks need for healthy reproduction is important for management, and to preserve the ecological health of ocean systems.”
Pictured top: Dr. Toby S. Daly-Engel, an assistant professor of biology at the University of West Florida, is doing research with the Gulf SPAN (Gulf of Mexico States Shark Pupping and Nursery Area) survey/ Pictured inset: Dr. Toby S. Daly-Engel and student examining a shark. Pictured below: UWF graduate students Cody Nash, Maggie McClain, Ariel Egan and Matt Davis with Dr. Toby S. Daly-Engel (center). Photos for NorthEscambia.com, click to enlarge.
MESS Hall Presents Science In The Summer Programs At The Library
June 29, 2016
The Pensacola MESS Hall presented four weeks of Science in the Summer programs at each branch of the West Florida Library. Student learned about electricity and magnetism through hands-on activities and experiments like building an electrical circuit and observing the affects of magnets on different materials.
The Pensacola MESS Hall is a hands on science museum located in downtown Pensacola. Visitors enjoy exploring math, engineering, science, and stuff with an ever-changing menu of mess kits, activities and exhibits
Pictured: The final Pensacola MESS HALL Science in the Summer program Tuesday evening at the Century Branch Library. NorthEscambia.com photos, click to enlarge.
Greatest Show On Earth: Circus Train Passes Through Escambia County
June 27, 2016
The “Blue Unit” of the Ringling Bros. and Barnum & Bailey circus trains passed through Escambia County Sunday morning, moving from South Florida to California. The circus has two trains, the red and the blue, that criss-cross the county. Photos by Larry Seale for NorthEscambia.com, click to enlarge.
