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THURSDAY, NOVEMBER 13, 1997
African cousins hold hope for HIV vaccine.
Seepage 13 A.
The Greenville Community
Historical Society will gather at
the Greenville Center to honor
former residents tomorrow at 7
The Greenville Community
Historical Society Awards are
presented each year to former
residents who have distin
guished themselves in religion,
business, education and family.
Among those to be honored are
Mary Foster Cherry, Jack
Johnson and Cyrus and Lucille
Alexander. A special government
award will be presented to FBI
agent Juanita Moore. Mapley
Nelson, who at 100 is one of the
neighborhood’s oldest residents,
will receive recognition for his
contributions to Greenville.
During each ceremony, the
^oup recognizes an individual
as Tbrchbearer. This year the
award will be presented to
activist Glenda Horton-
: The Greenville Center is locat
ed at 1330 Spring St. Tickets are
$15. For more information, call
399-4548 or 596-1681.
STS welcomes Graham
■ Noted businessman and author
Stedman Grjham will be the
keynote speaker tonight at Save
the Seed’s annual youth ban
. The banquet begins at 7:30 at
the Marriott City Center.
rGraham, author of “You Can
Make It Happen: A Nine-Step
Plan for Success,” is founder of
Athletes Against Drugs. He
serves as chairman and CEO of
S. Graham and Associates, a
management and marketing
Save the Seed is a non profit
organization which provides
mentor for young African
; Tickets are $35.
; For more information, call 376-
Black MBA Association
to honor local students
iThe National Black MBA
Association is helping two young
Charlotteans reach their educa
- Talia Clemmons and Isaac
Manes will receive scholarships
from the group during its annual
Scholarship Awards Ceremony
and Dinner, Nov. 20 at The
Adam’s Mark Hotel.
■.Clemmons, a freshman at
Johnson C. Smith University
Md Isaac Manes a graduate stu
dent at the Wake Forest
Universit/s Babcock Graduate
School of Management. JCSU
President Dorothy Cowser
Yancy, will give the keynote
I Tickets are $20 for non mem
• For more information, call 329-
It^s a classic
A dedicated tailgater serves up a batch of hamburgers and hotdogs during a recent N.C. A&T
gam. Dedicated ‘gaters wiii brave the eiements for a chance to fire up the griii.
Food a big part of football lure
By Jeri Young
THE CHARLOTTE POST
The Carolinas Football
Classic is still a week away, but
true college football fans have
already begun to show then-
By the time N.C. A&T and
S.C. State take the field Nov. 22
at Ericsson Stadium, a battle of
sorts wUl have already taken
place. Not on the gridiron,
where the Aggies and Bulldogs
wiU duke it out.
Not even among the two
marching bands, who will bat
tle each other before, during
and after the game.
Nope. The real competition
begins homs before kick-off
when thousands of fans hght
griUs and fire wash pots to cook
up heaping helpings of filed
fish, hamburgers and hot dogs.
The competition on the field
will be hot. But not as hot as
the three-alarm Buffalo wings
and chih dished out by thou
sands of hungry fans taking
over uptown to tailgate.
It is not for weaklings.
Forget the fancy stuff.
Uptown’s finer eateries will be
as welcome as ants at a picnic.
Forget the imported brew, too.
Expensive beer takes a back
seat to whatever comes in a
And forget the weather fore
cast. Real tailgaters don’t use
‘em. Like the mailman, the
serious tailgater will brave
See HOT page 14A
1 pound ground beef
1/2 cup soft or dry breadcrumbs
2 tablespoons finely chopped onion
1 clove garlic, crushed
1 teaspoon salt
1/8 teaspoon pepper
4 Sub rolls
Heat oven to 400 degrees. In large bowl, com
bine all ingredients, mixing lightly but thor
oughly. Pinch off approximately 11/2 inch piece
of beef mixture to make 20 meatballs. Bake in
To make subs: Grill or saute onions and pep
pers. Split sub rolls spoon in meatballs. Serve
Hot TV Spicy Chicken Wings
1/2 cup sour cream
1/2 cup mayonnaise
2 teaspoons white wine vinegar
1 tablespoon chopped fresh parsley
1 tablespoon chopped green onions
1/2 teaspoon minced garlic
3 tablespoons crumbled blue cheese
1/2 teaspoon pepper
Salt and freshly ground pepper
Hot sauce to taste
12 chicken wings
vegetable oil for frying
4 tablespoons melted butter or margarine
1 teaspoon ketchup
1 teaspoon pepper sauce
In a bowl, beat together all of the dip ingredients until blended.
Remove tips from wings and discard. Separate the first and sec
ond joints of the wings. Pat wings dry with paper towel. In a hea'vy
saucepan, heat about 2 inches of oil to 350 degrees. Fry the wings a
few at a time for about 6 minutes or until golden brown on all
sides. Drain oil well. In a small bowl, mix butter, ketchup and pep
per sauce. Tbss the wings in butter mixture to coat thoroughly.
Serve hot with dip and celery on the side.
For three alarm wings, marinade wings in a mixture of milk and
hot sauce for at least 45 minutes before frying.
From The Tabasco Brand Cookbook by Paul Mcllhenny with
Mediterranean Veal Burgers
1 pound ground veal
1 loaf focaccia bread or sesame seeded hamburger buns
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup plus 2 tablespoons prepared basil pesto
1/2 cup jarred roasted bel peppers, rinsed, drained and cut into
Cut Focaccia into quarters. Using serrated knife, split each quarter
horizontally in half. Pull out 1/4 inch soft bread crumbs from cut
sides of tops of focaccia; process in food processor fitted with metal
blade. If using buns, use any fresh bread crumbs. Reserve 1/4 cup
bread crumbs for veal mixture.
In medium bowl, combine veal, bread crumbs, egg salt and pepper,
mixing lightly but thoroughly. Shape into four 1/2 inch thick patties.
Place patties in center of grill over medium, ash covered coals.
Grill uncovered 12 to 14 minutes until centers of burgers are no
Place focaccia, cut side down on grill for 1 to 2 minutes. Spread
with pesto. Add patties and close.
From the National Cattleman’s Association.
* November round up — North
Carolina Central University
Alumni Association will host a
meeting for alumni at 7 p.m at
the Kappa Alpha Psi Fraternity
House, 5409 Beatties Ford Road.
Forget the shoes - sports talent in the genes
By Ira Dreyfuss
THE ASSOCIATED PRESS
• Community forum — the
Kushite Institute for Wholistic
Development will host a discus
sion on the Confederate flag at 7
p.m. The discussion will he facil
itated by by Ivan Alexander.
See AFKXfO CHArajOTTE page 1SA
WASHINGTON - Some people
are just naturally good at aerobic
sports, and researcher Claude
Bouchard is closer to figuring out
He has found a marker - a sign
post in the DNA - for a genetic
mutation that seems to help some
people benefit more from aerobic
“I think this is the first that,
without any doubt, is linked to the
responsiveness to training,” said
Bouchard, of Laval University,
Bouchard and his colleagues
have mapped a mutation in the
CKMM (muscle-specific creatine
kinase) gene to a section of one
chromosome. The gene is involved
in production of a protein used to
produce muscle energy. The
CKMM protein is less common in
the type of muscle fiber involved
in aerobic, or endm-ance, activity
than it is sprinting or other
The researchers drew their
genetic samples from a group of
240 adults in a long-running look
at how much of exercise abihfy is
hereditary. The men and women,
who were sedentary at the start,
exercised on stationary bikes an
average of three times a week for
The scientists then compared
the DNA samples with the results
of the exercise program. They
published their findings in the
American College of Sports
Medicine journal. Medicine and
Science in Sports and Exercise.
They found that the gene mark
er accounted for 9 percent to 10
percent of the variance in respon
siveness to aerobic training. “If
trainabflity is equal to 100 per-
See ABILITY page 15A