2023 May-June


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In this issue

  • Dealing with Common Plant Infections

    Wednesday, December 20, 2023

    What does my neighbor’s pear tree have in common with my nose? Both could have used a little preemptive defense from predictable ailments that aren’t easy to fix. 

  • Trends: Pet Care

    Wednesday, December 20, 2023

    Since we all consider our furry friends to be part of our families, it makes sense that we want them to be happy and healthy. 

  • Allison's Wells

    Wednesday, December 20, 2023

    For nearly 100 years, northeast Madison County was home to a pair of resorts known for their baths and swimming holes drawn from local wells and springs. According to the late Canton historian Jim Lacey Jr., Artesian Springs enjoyed its “heyday” in the 1850s and was burned to the ground during the Civil War whereas Allison’s Wells came into being at the turn of the century and went strong until it burned in January of 1963.

  • Hurricane

    Wednesday, December 20, 2023

    What we think of as culture is rarely outright created, rather it evolves from a variety of existing cultures and influences. Tiki culture is no different. It is the ultimate pastiches of ancient superstitions of far-flung islands, surfer wisdom and the collected lore of all seafaring men brought under an umbrella in post-World War II America by a veteran named Ernest Raymond Gantt, better known as “Don the Beach Comber” or just “Donn Beach”, and partially lost again to history to be reconstructed by a whole slew of beach bums, bar owners, Hawaiian shirt enthusiasts, corporate entities and superstars like Kenny Chesney and Jimmy Buffett. 

  • USA IBC Brings the World to Our Doorstep

    Wednesday, December 20, 2023

    The dazzle of the USA International Ballet Competition goes far beyond the artistic athleticism of its brilliant young dancers, the thrill of their keen competition and the sparkle of tomorrow’s stars on the stage.

  • Butcher's Block: Wagyu Bavette

    Wednesday, December 20, 2023

    Wagyu Bavette may be one of my favorite cuts.  It’s part of the bottom sirloin and has amazing beef flavor.  It reminds me of a thick and juicy version of a skirt steak.  It has more texture, which I like, but requires you to slice it against the grain in order to enjoy it. I don’t think I have ever seen it in a grocery store but it is worth searching out at specialty butcher shops.