Published on Mar 1, 2012 by ABCActionNews
Up for some truly awesome strawberry shortcake and great entertainment? Then head on out to Plant City.
FROM MIKE NAUGHTON---
Circus life - and death - depicted in new exhibit and book signing
By Gayle Faulkner Kosalko Times Columnist nwitimes.com
Thursday, March 1, 2012
The art exhibit "Life's A Tightrope" will open to the public from 6:59 to 9 p.m. Friday at Studio 659, 1314-119th St., Whiting, Indiana. Admission is absolutely free, and the gallery will be serving fun circus refreshments and maybe even give visitors a chance to "step right up" and play a game. It's definitely the greatest show on 119th Street.
Continuing the circus theme, author and historian Richard Lytle will talk about another circus, the Hagenbeck-Wallace Circus, as he lectures at a book signing for his book "The Great Circus Train Wreck of 1918: Tragedy on The Indiana Lake Shore."
This event will be held at 1 p.m. March 10 at Studio 659. Copies of the book will be available for $20. And the studio's exhibit will make the perfect, if not eerie, background for the book signing.
The 1918 train wreck has been called one of the worst in U.S. history. More than 80 people were killed and another 127 injured.
The Hagenbeck-Wallace Circus train was coming to Hammond for a performance at 4 a.m. on that fateful day, June 22, 1918 when it is said that an empty troop train came barreling down the tracks, piloted by an engineer who had fallen asleep.
The troop train smashed into the back of the circus train, which was carrying about 400 performers and roustabouts. The troop train demolished three of the cars before it finally came to a stop.
The horror continued as the train cars caught fire and those who had made it through the original wreck were trapped and burned to death.Read more: http://www.nwitimes.com/news/local/lake/whiting/circus-life---and-death---depicted-in/article_69c7d4aa-741f-5a3d-a863-3e89720935cf.html#ixzz1nxd4aHAQ
Written byAnnabelle Tometich
Feb. 28, 2012
Eugene Schooler opened a zip-top bag filled with Krispy Kreme doughnuts that had been delivered hot and fresh to the Lee Civic Center in North Fort Myers that morning.
With a gloved hand and metal spatula, the Louisville, Ky., native arranged each sweet, glaze-covered round onto a griddle as their sugary coatings oozed and hissed against the flat-top’s heat. One stove over Albert Wilson flipped thin patties of beef.The two ingredients would soon come together, along with cheese and freshly cut lettuce, onions and tomatoes, for something the red-awning shaded stand calls the Krispy Kreme Burger. The savory-sweet, 1,000-calorie concoction sells for $7 and it’s one of dozens of interesting dishes available at this year’s Southwest Florida & Lee County Fair.“I’ve eaten exactly 27 of these since August,” said Schooler, who works for Sivori Catering, a Louisville-based company that sends food vendors to fairs and festivals throughout the South and Midwest. “It’s not something you eat every day, but we’ll have people lined up for it all weekend.”The Sivori stand sits toward the end of the fair’s midway, the event’s entry aisle that entices passersby with the smell of grilled meats, giant cinnamon rolls served steamy from the oven, and kettle corn popped to order and then laced with scratch-made caramel.
Fair food, it seems, is taking a turn for the fresher. At booth after booth, concession operators kneaded dough and prepped boxes of fresh produce and cases of never-frozen meat. That produce was often destined for the deep fryer, but just because it’s bad for you doesn’t mean it’s of poor quality.“That’s common. People think we’re just taking bags of frozen stuff and dropping it in,” said Robert Moreland, owner of Moreland’s Family Concessions, which operates a handful of the food stands on this year’s midway.“We take pride in what we serve. That’s what’s kept us in business 31 years.”As he spoke Moreland pulled softball-sized onions from 10-pound bags, first cutting the bulbs in half, then trimming the ends, peeling off the papery outer layer and then cutting them into thick, half-moon shaped slices. The onions were destined for cheesesteak sandwiches and Italian sausages. He had chopped his peppers