Newspapers / The News-Journal (Raeford, N.C.) / Feb. 23, 1984, edition 1 / Page 15
Part of The News-Journal (Raeford, N.C.) / About this page
This page has errors
The date, title, or page description is wrong
This page has harmful content
This page contains sensitive or offensive material
Mastering the challenge Reid Hamilton (center) waxes between madness and heroism In his stirring performance as Don Quixote in the current Bordeaux Dinner Theatre production of Man of LaMancha. Hamilton appears here in a scene from the musical with Ken Koonce of Raeford (left) Alison Lawrence-Smith and Marilyn Morris (right). 'Man Of La Mancha' Offers Compelling Performances By Dan Norton Man of La Mancha is a compell ing production; it compels its' au dience to share in the imagination | of Miguel de Cervantes, later known as Don Quixote; it compels the audience to share in the quest for the "Impossible Dream" and it compels the viewers to evaluate themselves and their efforts to ob tain goals. The main character of Man of La Mancha is Miguel de Cer vantes, who is an actor/poet and part-time tax collector in 16th cen | tury Spain, is imprisoned along " with his manservant Sancho Pan za, for crimes against the church. It is in the prison that the story takes place. Miguel and Sancho, upon being placed in prison, are told that they are to be "tried" by their fellow prisoners. In an effort to best defend himself, Miguel asks permission of "The Governor" (the reigning I prisoner) to present his defense in the form of a play, and to use his fellow prisoners in supporting roles. At this point the audience leaves Miguel behind to enter the world of Don Quixote de La Man cha. Don Quixote is an odd hero to say the least, seeing giants with four arms where others see wind mills and a beautiful lady where P others see the local harlot. Quixote is a dreamer, and his story unwinds, these dreams A Review become realities, if only for a mo ment or two. The stage is set as Don Quixote sets out on his noble quest for right and justice. Reid Hamilton gives a stirring performance as Quixote, a possible mad man at times and a legitimate hero at others. The audience endears itself to him as he masters a most challeng ing role, which includes fine per formances of "Man of La Man cha" and the inspiring "Impossi ble Dream." An equally outstanding perfor mance is given by Laura Wilson as Aldonza, later to be known as the Lady Dolcinea. She's well cast as the sharp-tongued, earthy tavern girl and captivates the audience with her story vocal abilities in "What Does He Want of Me" and her theme "Aldonza." Chico Carter shines as the bumbling Sancho Panza, and look for Ken Koonce, Alison Lawrence Smith and Marilyn Morris in strong voice as they are beautiful blended in a trio for "I'm Only Thinking of Him." Veteran Bordeaux actor Chris Jones and newcomer Ron Bonanni are outstanding in supporting roles along with the entire ensemble who comprise the inmates of the prison. Kudos for pianist-conductor Tom Michel and his orchestra for their superior music and special At The HOKE COUNTY ADULT EDUCATION CENTER ? You Can Phone: 875-8589 . Other Locations Are Available Ask about them when you call. SANDHILLS COMMUNITY COL 0 toll-free 1-800-682 C?LLBG? 1848 praise goes to flutist Betsy Health for her solo work on "Impossible Dream." The scenic design by Bob Button and impressive lighting by David Castaneda accentuate Director George Cohen's unique and detail ed set design. Preceded by a delicious buffet dinner, the Bordeaux Dinner Theatre offers a completely enter taining evening. Man of La Mancha plays Thurs day through Sunday evenings through March 10, for reservations and information, contact the box office noon to 6 p.m. daily at 323-1114. Editor's note: Dan Norton is a local actor and writer. Lifestyles On The Front Burner EDea S. WUlk Home Economics Extension Continuing with our thoughts about moldy foods that we began last week, let's see why we need to be concerned about molds. WHY TO BE CONCERNED ABOUT MOLDS There are several reasons why we should try to avoid having molds grow in our foods. The first, and LEAST important reason is that it makes our foods less ap petizing. I say this is least impor tant because whether a food is ap petizing or not is really just a mat ter of personal taste and not much else. A second, and far more impor tant reason to keep molds from growing in our foods is that they might make our food unsafe. Recently, scientists have discovered that some molds can produce very powerful toxins, known as mycotoxins. In fact, one of the most common and most dangerous mycotoxins, aflatoxin, is about as toxic as arsenic and is one of the most powerful cancer causing agents known. It is a major problem for corn and peanut growers in North Carolina and has resulted in the deaths of both livestock and peo ple in many different areas of the world. It is also important to note that aflatoxin is just one of many mycotoxins which has been found in human foods. Since it takes a highly trained person to tell which molds produce mycotoxins and which do not, it is best to avoid eating ALL moldy foods (with the exception of those which are supposed to be moldy, such as blue cheese). Another way which molds can make a food unsafe is that, when a mold grown in a food, it often changes the properties of that food. In fact, it can change the proper ties so much that the food can become spoiled by dangerous bacteria which normally will not normally spoil that food. WHAT DO YOU DO WITH A MOLDY FOOD? What do you do with a moldy food? That depends on the food. Here are some general guidelines: 1) Cheeses-cut off about 1/2 inch below the surface of the mold and discard the moldy portion. Use the trimmed portion as soon as possible or freeze. 2) Jam s, Jellys, Preserves scoop out about the top 1 inch and discard. Use the rest as soon as possible. 3) Nuts, grains, meats, fruit and vegetables, and all canned foods Do not use. 4) Breads, cakes, etc. -discard moldy slices or portions. Use the rest quickly if flavor is not too "musty". Of course, it is expensive to throw away food. So, the best thing to do is AVOID a mold prob lem in the first place. This can be done by being sure to: avoid open ing moldy food in the kitchen; thoroughly washing utensils that have touched a moldy food; and keeping clean, sanitary counter tops, refrigerators, etc. (HINT: a solution of 1/4 cup bleach per 4 cups of water makes an excellent sanitizer.) In summary: USE COMMON SENSE! The North Carolina Association of Extension Home Economics are trying to locate Home Economists. In connection with this we are try ing to locate Home Economists in Hoke County. Following is our list to date: Mrs. Julian Johnson, Mrs. Jack Pope, Mrs. John Balfour, Mrs. Marie Brown, Miss Kaye Davis, Mrs. Ken McNeill, Miss Mildred Womble, Mrs. Hallie Blythe, Mrs. Harriett Archer, Miss Ruby McLean, Mrs. Debbie Farmer, Mrs. Sandra Russell, Mrs. Jennie Gibson, Mrs. Alice Pettitt, Ms. Rolene McCall, Mrs. Betty Oxen dine, Mrs. Bobby Wright, Mrs. Eddie Baker, Mrs. Ella Walker, Miss Josephine Hall, Mrs. Ellen Willis, Mrs. Wanda McPhaul, Mrs. Gladys Edens, Mrs. Tom Pilkington, Mrs. Nancy Davis, Mrs. Truett Gibson. If you are a Home Economists or if you know one not mentioned would you please call 875-2162 and give us the name and address. The first North Carolina Dairy Recipe contest is open to North Carolina residents nineteen (19) years of age or older. Recipes must be considered one of the Main Dish - Vegetable/Salad - Dessert. All entries must contain milk or other dairy foods as a major ingre dient. Please call the Home Agents office at 875-2162 to register and to receive your entry blank. We will have judging on the county, district and state levels. I would like to share wild game recipes that were brought to the Wild Game Cooking Workshop on February 9. ? For further information call the person who prepared the dish. They were all good. GOOSE BAR-BE-CUE Boil goose until tender (3-4 hours). Change water every hour. Take meat off the bones. Prepare Chesapeake Bay Bar-Be-Cue Sauce: butter, ketchup, sugar, lemon, Worcestershire sauce, salt, pepper, garlic powder, chopped onions, tabasco sauce. Put meat in sauce and heat in 200? oven for 30 minutes. (Larry Upchurch) (Continued on page 4B) Vegetable Gardening Requires Special Care By Willie Featherstone, Jr. County Extension Chairman Tired of wasting valuable space in the vegetable garden year after year? If so, why not make a com mitment to bring more order to this year's harvest by doing some planning now. In addition to having a more at tractive garden, the problem of overplanting or under planting will be lessened. Each gardener has to realize that there is no single hard and fast planting plan for all gardeners because plot size and shape as well as individual preferences vary. However, there are some general recommendations that could benefit most gardeners. The following is a listing of several guidelines that should be useful in the planning phase: ?If space is limited, plant vegetables that will be highly pro ductive. Examples -- broccoli, leaf lettuce, onions, turnips, beets, radishes, tomatoes, pep pers, bush beans, bush squash and eggplant. ?Plant each vegetable during its ideal planting time for optimum production. ?Group perennials like asparagus and multiplying onions on the side of the garden so they will not Trudeau's Carpets, Inc. CARPET - VINYL - DRAPERIES - MINI BLINDS ROY ACORN Safes Representative FREE ESTIMATES HOME FAYETTEVILLE 875-8810 1-800-682-1836 867-0141 Central Avenue H*R BLOCK* "I take the same care with animals that Block takes with taxes." "I know I'm in good hands when Block prepares my lax return. My preparer goes to school every year to get special training. And she does taxes hundred of times. Training and experience - that's what makes you good at your job. I'll care for the animals and let Block take care of my taxes." People who know their business go to Opon ? AM ? ? MM Moo. - M. Sat. ? - 1 P.M. PHmm STt-OM Consult your Y*llow Pigw for tho offtco n? r? t you. MMlifCcrtl Md VIm iSMplMl a woa vm looatlona be disturbed during cultivation of annual vegetables. ?Plant tall growing vegetables like okra, sweet corn, pole beans, and caged tomatoes together. North side of garden is the best location for these crops. ?If the garden site is partially shaded, plan to plant leafy vegetables like lettuce, spinach, turnips, cabbage and beets. ?Group vegetables according to their maturity dates. Plant frost hardy vegetables like broccoli and cabbage together. The same applies for frost tender vegetables like beans, summer squash and cucumbers. The end product will be larger spaces together for the planting of other vegetables to mature later. ?Group tomatoes, peppers, eg gplants, and okra together if they will be carried over in the fall garden. ?Make successive plantings of sweet corn, beans, radishes and spinach at two to three week in tervals. ?Grow vining crops (cucumbers, cantaloupes, etc.) off the .ground on wire trellises or fences. ?Practice crop rotation to pre vent buildup of insects and disease in the site. Seasonings appropriate for peo ple on a low-salt diet include chives, curry, garlic, fresh parsley, mace, paprika, vanilla extract, vinegar, lemon juice, pepper and poultry seasoning. The Johnson Company INSURANCE AUTO ? FIRE HOMEOWNERS ? COMMERCIAL \ ? ^?a* ncu 1101. Central Avenue Phone 875-3550 RE-ELECT DELLA MATNOK Register of Deeds Honest, Efficient And Dedicated 10 Years Experience Your Vote And Support Will Be Appreciated
The News-Journal (Raeford, N.C.)
Standardized title groups preceding, succeeding, and alternate titles together.
Feb. 23, 1984, edition 1
15
Click "Submit" to request a review of this page. NCDHC staff will check .
0 / 75