Jim McGuire: Primetime summer

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July is already a week-and-a-half old!

Jim McGuire: Summer rolls steadily on

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July has come to its final week. Summer’s first full month will soon slip quietly away, like the last grains of sand trickling from an hourglass.

A Grunt in the Vietnam War

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“Grunts” was a common expression used during the Vietnam War as a label for the U.S. military men who were lowest in the hierarchy of those who served. I decided to write about one of these men, Gary Unger, who did not die in that war and who did not receive two Purple Hearts for being grievously wounded there.

Soldier and Dulcimer Maker

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Harlan County, Kentucky, has a World War II hero who recently passed. I knew Alfred “Al” Cornett (August 1923-July 2021) because I interviewed him about his war experiences, and I have several of the dulcimers he made hanging on the wall in my living room.

Be Unafraid and Unashamed to Love America

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Two-hundred and forty-five years have passed since 56 men committed treason and signed the Declaration of Independence. Since the signing of the Declaration, the history of the United States has been characterized by the trials of liberty and the struggle to live up to the high ideals of Spirit of ’76.

To be a tourist again

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Remember last summer and fall when everyone was locked up in their homes and not taking trips? How cabin fever pretty much gripped the entire nation? How everyone couldn’t wait to be on the road again?

The Amish Cook: Zucchini season treat

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I used to wonder how a person could ever go to work in the garden to unwind. Pulling weeds just wasn’t on my list of things I particularly enjoyed. I don’t know what happened, but I repeatedly found myself ambling toward the garden during the past week after supper and breathing deeply. I felt my entire being relaxing as weeds were being removed and tomatoes staked.

The Amish Cook: A sucker for tomato pie

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Last week we had zucchini patties on the table; this week, we’ll be enjoying vine-ripened tomatoes. Now I hope you can bear with me. Still, when I talk about vine-ripened tomatoes, I’m not referring to the plastic-tasting ones from a grocery store—you know, the ones that were picked green then gassed along the way to portray a pretty red color. Okay, those may be better than nothing, but for today vine-ripened tomatoes will be the discussion.

The Amish Cook: Why are we Amish?

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“How do you do it?” you ask. I know our culture is dramatically not the same as the majority of you. I enjoy your questions about our lifestyle and even more about our belief system.

Their View

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By Bryan Golden