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Wednesday, October 1, 2014

Features

Barry Hannah: 1942-2010

OXFORD LIVING — We invited friends, fans and students of the late Barry Hannah to share with us their memories, as the 17th Oxford Conference for the Book gets underway in Hannah’s honor. Photos of the author and a coast-to-coast collection of stories are in today’s Oxford Living. (March 5, 2010, Page 1B)

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    Two Master Gardeners share their wisdom

    What are two of the most neglected habits among gardeners? Correct pruning and keeping tools sharp. Master Gardeners Carroll Crenshaw and Don Giles shared their tips on those topics recently as part of the Lafayette County Master Gardeners’ spring gardening series. To keep tools sharp — like Giles’s 40-year-old shovel — clean them well after every use. (March 5, 2010, Page 3B)

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      Harmontown and local Indians

      A SENSE OF PLACE — According to Lafayette County folklore and tradition, the Harmon family settled the county’s northwestern corner and became friendly with the local Chickasaw Indian chief, Toby Tubby. Local historian Jack Lamar Mayfield traces the history of Harmontown as his series on Lafayette County communities continues. (March 5, 2010, Page 3B)

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        Applying a master’s lessons

        A CONVERSATION WITH — Jeff Stayton endured Barry Hannah’s blunt-and-brutal critiques of his fiction writing, but sees them now as grace in disguise. Today he applies Hannah’s direct approach when it comes to coaching his own students in their writing. And in both his fiction and scholarly work, he aims to look as closely at every sentence, even every word — just as Hannah taught him. (March 4, 2010, Page 3)

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          Conjee – poor man’s dish

          Congee is pronounced as “kan-ci” or “kan-ji” and is a type of rice gruel/porridge. It is eaten today in many Asian countries as a recovery meal, breakfast and festival food. The word “congee” comes from the Dravidian language (Tamil) “kanci,” which means rice cooked water. In South India, fresh hulled parboiled rice is used to prepare this kanjee. It is one of the oldest breakfast items, predominantly eaten in an agricultural society by farmers and other village work force. Read today’s Eating Well page for the recipe. (March 3, 2010, Page 6)

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            Dramatic ending?

            OXFORD GENERATIONS — The Lafayette School District may be facing budget cuts, but the drama program at Lafayette High School should be spared from the cutting block for the sake of students’ personal growth and development. LHS junior Lainey Mays makes the case based on her own experience in Drama Club. (February 26, 2010, Page 1B)

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              Dirt work

              The faithful grounds crew which prepares the field for Ole Miss baseball gets to work early in the morning to get ready for an afternoon game — and always keeps an eye on the weather. But when you’re a devoted fan of the Rebels yourself, the hard work is well worth it. (February 26, 2010, Page 1B)

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                Cookin’ up stew

                The Masons’ annual stew fundraiser is being held today at the O.D. Smith Lodge. Stew plates will be sold from 5-7 this evening for $5 per plate, available for eating in or take out. (February 26, 2010, Page 1A)

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                  Leaving work’s burdens out in the car

                  A CONVERSATION WITH… — Recently retired from the Mississippi Highway Patrol, Abbeville native Ricky Roy is now working part-time with the Lafayette County Sheriff’s Department. After 27 years of driving — a good 900,000 miles on the road — he’s settling into a new rhythm and looking towards the future. (February 25, 2010, Page 3)

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                    Spring dreams: Hints for a winter’s day

                    GARDENING OXFORD STYLE — Spring is on the way, but there’s plenty to do in the garden between now and then. At the top of the list: planting shrubs and trees, trimming branches, testing your soil and rewarding your stalwart pansies with a little fertilizer. (February 19, 2010, Page 2B)

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