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Scottish foreign exchange student Cody Johnson is Rotary speaker

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Beth Briant’s program this week was a family affair. Her son and daughter-in-law, David and Dusty Witcher, are currently hosting an exchange student, Cody Johnson, from Scotland. Cody is participating in this exchange through the program Foreign Links Around the Globe, or FLAG. Unlike our Rotary exchange students who rotate between up to three host families during their year stay, Cody will board with the Witchers for her full year.
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Welcome & Information

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The Canadian Visitors Center, 119 N. 2nd St., will be open from 9 am to 5 pm on both Saturday and Sunday during next weekend’s Fall Foliage Festival. Come by and view the impressive Longhorn photographs by Dick Wilberforce. These images will be featured in a book soon to be published by the photographer. Maps and information on all Fall Foliage events are available, and tickets to Saturday’s Tour of Homes may be purchased here.
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Lions Club Sweetheart for 2021-22 is Pamela Escarcega

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During the Canadian Lions Club weekly meeting on Friday, Sept. 17, President Bobby Gregg welcomed Pamela Escarcega (in photo at right) as the new club sweetheart for 2021-22. Each local club selects a high school senior to serve a one-year term as their sweetheart. Club sweethearts attend weekly meetings and serve, alongside other Lions Club members, in various fundraising and service projects.
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Wendie Cook discusses Midland Energy Conference

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Wendie Cook recently attended the “Power Hungry: The Science, Economics, and Politics of Energy in Texas,” four-day energy conference in Midland. The meeting boasted speakers like Dr. Scott Tinker, the director of the Bureau of Economic Geology at the University of Texas; Brad Jones, interim CEO and president of ERCOT; Christi Craddick, Texas Railroad Commission chairman; and various CEOs and CFOs of oil and gas companies and electric associations.
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What's Cookin' in Canadian: Roasted Chicken with Lemon and Rosemary

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INGREDIENTS I whole chicken, cut into eight pieces 1 onion, cut into wedges 1 lemon, sliced 8 cloves garlic 4 sprigs fresh rosemary 1/4 cup olive oil 1/2 tablespoon salt 1/2 tablespoon ground black pepper PREPARATION Preheat oven to 450 degrees. Combine chicken, onion, lemon slices, garlic, and rosemary together in a large bowl.