July 31, 2014

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Local Columnists


Bless those behind the scenes
Wednesday, January 15, 2014 9:17 AM

 

By Jim Langham

Last week one day I was leaving Paulding Hospital, when the most beautiful action on behalf of one of the employees caught my attention.

A lady, no doubt carrying out  her responsibilities, was standing by a door with a bucket and a mop. And, there she was, constantly mopping up the muddy slushy deposits being tracked in by those who were passing through the doors from the thawing snow on the sidewalk on the outside.

Constantly, she swiped the floor with her mop, taking away the slipperiness and making the otherwise slick floor much safer for passage.

 

 
Storms never last
Wednesday, January 15, 2014 9:17 AM

STORMS NEVER LAST

By Nancy Whitaker

The media today is wonderful about letting us know about approaching storms and bad weather. They can tell us when a storm will arrive, how much rain or snow we are going to get, temperatures, wind speeds and wind chill factors. These meteorologists are so much better today than my old granny, who based her weather predictions on the phases of the moon.

The first thing we think of, though, when we get the news of forthcoming bad weather is food, supplies and going to the store.

I think of warm comforting foods such as soups, hot chocolate, hot tea with honey, homemade bread and crock-pot stews. This last storm was no different. We knew a nasty weather system was going to hit us by late Saturday night and into Sunday and Monday.

 
Mosquitoes can survive winter
Wednesday, January 15, 2014 9:15 AM

By Mark Holtsberry

Education specialist

Paulding SWCD

All mosquitoes need water for their development and typically the adult female lays her eggs in standing water. The eggs become larva then the larva become the blood sucking adults we are familiar with.

Preparing for the winter months is a little more complex and mosquitoes have different ways to ensure survival. In late summer or early fall, adult females will lay their eggs in moist soil or standing water. Some of these eggs remain as eggs through the winter while some will develop to the larval stage and survive the winter in this stage.

 
Quality of life is an assignment
Wednesday, January 08, 2014 9:58 AM

Quality of life is an assignment

By Kim K. Sutton

“Quality of Life” is a term that can sometimes be confused with the concept of “Standard of Living.” Quality of life indicators include not only wealth, employment, clean air and clear water, but also human traits, such as a small-town atmosphere, a strong sense of community, and family orientation. The word “neighborly” fits nicely.

Talk about economic development, and the future usually includes a discussion of quality of life issues – especially when the focus is on what the county will or won’t do to attract new business. No one I know suggests that chasing smokestacks is essential to economic development.

When people talk about the county’s future, what you hear is what the majority of residents of small communities across the nation say – “We’d like to keep it about the same, maybe a little larger, more economic diversity.” (Taken from a survey done by the Heartland Center of Leadership Development.)

 

A successful rural community needs to know its assets and know how to emphasize its uniqueness. Our people are conservative and independent, products of a frontier heritage, no doubt. Our county offers quality employees, low crime rate, lower overhead, great schools, excellent health care facilities, recreational opportunities, and life, in general, is slower-paced where family and community come first. “Comfortable living” may be the appropriate slogan.

Successful rural communities are often showplaces of pride and attention, with neatly trimmed yards, public gardens and well kept parks. Pride also shows up in other ways, especially in community festivals and events that give residents the chance to celebrate their community, its history and heritage. These factors are more important than size or location, which we can do nothing about. These successful towns are surviving because they know the future of the community is in the hands of the people who live there and they market it.

Making a hometown a good place to live for a long time to come is a pro-active assignment.

Kim Sutton is a guest columnist for the Paulding County Progress.

The opinions stated are those of the writer, and do not necessarily reflect that of the newspaper.

 

 
A little story about clematis
Wednesday, January 08, 2014 9:39 AM

By Kylee Baumle

As a freelance writer, I often have assignments and take on writing jobs that require me to do a fair amount of research. Not only do I want to present accurate information, I also know that I’m going to be learning something new and I love that. But sometimes the research has unintended consequences.

I’m currently working on editing and writing some plant descriptions for an independent garden center in Michigan. It’s a pretty straightforward task, with each description needing to contain the same basic information: height, flower size, season of bloom, hardiness, growth habit, etc.

As I write these, I try to think like a gardener and ask myself what I would want and need to know if I were searching for a plant to grow in my own garden. The current plant du jour is Clematis. I’ve got 70 varieties to research and describe.

 
Don't mess with Texas (Chili)
Wednesday, January 08, 2014 9:38 AM

 

DON’T MESS WITH TEXAS (CHILI)

By Nancy Whitaker

Exactly what is “chili?” The answer to that question is, “It depends on where you live.” I have made and eaten what I call “chili” all my life and recently found out that “Texas Chili” is very different from what they call “Yankee Chili.”

A former Paulding County resident, Mona Larson Gloor Jimerson, who has resided in Texas for the past 30 years, is home visiting her parents, John and Ola Larson of Antwerp.

Mona is a wonderful cook who has taken her passion for food and runs her own catering business called Simply Southern.

When Mona is home here in Ohio, she loves to cook for her parents. On Thursday night, Mona, from her parents’ house, posted the following on her Facebook page, “Forgive me Father for I have sinned. I just put ‘beans’ in chili! Please forgive me.”

 

When I read that, I wondered, “So what. I always put beans in chili.” However, Mona has many friends in Texas who read her posts as well as us Midwesterners who also read them.

Of course, I am a “Yankee” so I immediately commented, “I always put beans in chili. What else would you put in it?”

This got a discussion going that by the time the Ohioans and the Texans got through debating how to make chili, there were 129 posts from various chili makers.

Of course, all of us “Yankees” put beans in our chili, plus we use hamburger and tomatoes. Some of us even put macaroni in it.

To the Texans, this was just sacrilegious. Comments from fellow Texans were flowing back and forth.

Retired Judge Alvin Khoury spoke of Mona’s repentance saying, “Nope Mona. That is one sin (putting beans in chili) that cannot be forgiven.”

Attorney and radio announcer Bob Cole got in on the conversation with this comment, “Oh no! Yankee chili. You don’t put beans in Texas chili. Meat, meat, meat. Venison is the best! Beans in chili would be like putting lemons in spaghetti sauce. It just isn’t done.”

My questions included, “If chili has no beans, do you eat it on a bun? Isn’t it like sloppy Joe? How can anyone just cook meat and spices and call it chili?”

Ryan Stanford, a big city official from Texas, added this to the mix, telling poor Mona, “You may be deported to Oklahoma for putting beans in chili.”

Stanford then asked, “Did you explain to everyone that when you put in beans, it no longer is chili? We have an obligation to bring civilization to the heathens! (Bless their hearts.)”

Kelly Pope Woods shared her knowledge of chili by adding, “Texas chili is eaten like soup, in a bowl, but it’s thick and rich and topped with Fritos, cheese, onion, and if you’re from the city, mustard.”

It seems as if Texans don’t eat Wendy’s chili, either. Ryan Stanford replied, “No, Nancy, because they put beans in it and erroneously call it chili.”

Bill O’Mara, then said, “I was on a chili cookoff team in college. The rules are to just take meat, onions and garlic and slow cook for a long time. Jalapeno or garlic can be added later.”

Bob Cole said that he sometimes uses shredded meat instead of ground meat and that venison or elk venison is the absolute best to use.

How do you make chili? Have you ever eaten the Texas style chili? Let me know and I’ll give you a Penny For Your Thoughts.

 

 
A lemon by any other name might be sweeter
Tuesday, December 31, 2013 10:58 AM

By KYLEE BAUMLE

When I was a little girl, my grandparents left the cold winters of Ohio and made like snowbirds for Florida. They would go down to Bradenton sometime in the fall, come home for Christmas, and then go back down until spring.

 
Blue Jays: Follow the sound
Tuesday, December 31, 2013 10:55 AM

 

By Mark Holtsberry • Education specialist, Paulding SWCD

Blue Jays are nature forest dwellers, but they are also highly adaptable and intelligent birds. They are a familiar and noisy presence around many North American bird feeders. I know personally of the mess they make. They will kick out the feed and chase off any bird who tries to pick up after them.

 
"Duck Dynasty" demise
Tuesday, December 31, 2013 10:53 AM

“DUCK DYNASTY” DEMISE

By Nancy Whitaker

Since when does someone lose their job and livelihood for sharing their religious beliefs? It seems as if today, that has been happening quite a bit. Disagreeing with people and voicing your opinions can no longer be done for fear of offending someone. However, where do we draw the line on what is kosher?

 
Fifty years later, nothing changed
Tuesday, December 31, 2013 10:51 AM

By Jim Langham

When I started to school at Geneva, Ind. in the fall of 1954, I quickly entered a new world of friends and influences. I was picked up at our corner in Ceylon by bus driver Ray Black, who drove bus No. 8. I was taken to the door of the old Geneva School and escorted to my classroom in the southeast corner of the building where Catherine Fravel, who also taught my mother, was the first grade teacher.

 
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