By Anna Fisher, Associate Artistic and Education Director Spring is here and summer is right around the corner at Emerald Coast Theatre Company (ECTC). I’ve already started humming along to all of my favorite Sound of Music songs in preparation for our May 5th-14th production. The hardest part for me is not humming along during the show! The excitement from our young cast members is palpable, not just for this production but for all of our upcoming summer camps as well. We’re excited too because that means a whole lot of energetic students dancing, singing, acting, and bringing life to our space. We love providing a place where students can participate in creative, team-based activities that don’t involve a screen. There are so many great skills that these kids build while having fun- like teamwork, literacy, confidence, communication, and voice and movement. Our summer camps start at age 5 (rising Kindergarteners) and go through 12th grade. We offer week-long mini player camps throughout the summer for our youngest students to act, dance, sing, and create art while learning how to put on a production. Our elementary aged children have their choice of singing and dancing in our week-long Camp Showtime camps, or show their spots in our two-week musical theatre camp 101 Dalmatians. We also offer the one week, non-musical camp for our elementary aged students Alice in Wonderland at three different locations including ECTC, Defuniak Springs, and Gulf Coast State College in Panama City. Our teens have a... Read More

  By Susan Benton, 30AEats.com Cast-iron pots and pans have a long-standing tradition in American cookery, and Lodge Cast Iron has stood the test of time. I completed a project with this great company for The Lodge Cast Iron Cookbook- Cooking form Coast to Coast, that includes two of my recipes. Chef Steven Satterfield made this recipe for Red Rice using Carolina Gold, an heirloom variety of long-grain rice that is hand-harvested by its producer Anson Mills. Sautéing the rice in fat for a good five minutes helps to infuse flavor into the individual grains. Lastly, no peeking while the rice is cooking — the covered cast-iron pot is key to the development of the crust on the bottom.” You can order Carolina Gold Rice from Anson Mills here, or give this dish a whirl using your favorite paella rice. Red Rice featured in The Lodge Cast Iron Cookbook Serves: 6 Ingredients: 4 tablespoons bacon drippings 5 tablespoons butter 1 small yellow onion, diced 1 cup diced celery (inner leaves included) 2 garlic cloves, minced 2 tablespoons plus 1 teaspoon kosher salt (or more to taste) 2 cups canned organic whole plum tomatoes (undrained and chopped) 2 cups chicken stock 2 tablespoons pepper vinegar or cider vinegar (if you use cider vinegar, add a pinch of red pepper flakes) 1 1/4 teaspoons freshly ground black pepper 3⁄4 teaspoon dried thyme 2 bay leaves 2 dried chiles de arbol, chopped (or a pinch of red pepper flakes) 2 cups long-grain rice,... Read More

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