By Darlene Bright, History Center Director
2018 Boardwalk Tour
WOW! Our first season is over and there’s no question our Historic Boardwalk tour was a great success.
WE HAD 144 PEOPLE ATTEND 7 TOURS (one got rained out) and collected $520 in donations!
We want to extend a HUGE thanks to Elaine Henson for doing the research and writing the script and finding all the “what used to be here” photos! She bought the tote bags that the tour leaders used, as well. Thanks, also, to Rebecca and Cheri who put together the tour tote scripts and pictures.
Special thanks go to Erin Whitman from Carolina Beach Parks and Recreation for designing the rack card that got the word out to the tourists. A huge thanks to Jasmine McKee and the Island Gazette for including an article about the tour in every paper throughout the summer. We asked people where they heard about the tour and the most people told us they found out about it in the Island Gazette.
The Star-News sent reporter Eva Ellenberg and photogrpaher Matt Born to cover the tour. You can see their article and pictures at http://www.starnewsonline.com/news/20180627/carolina-beach-boardwalk-tours-explore-its-early-glory-days And finally, thanks to Randy Aldridge from WWAY who did a great interview with Elaine.
We couldn’t have done it all without our volunteer tour guides! Elaine Henson, Leslie Bright, Darlene Bright, Jim Dugan, Doris Bame, Byron Moore, Judy Moore and Steve Arthur.
No question, we’ll do it again next year from mid June to mid August!
- Welcome to new members Jan Davidson of Wilmington and Al and Donna DePompeis of Carolina Beach
- The History Center recorded 103 visitors in July. We had 45 at the July Meeting. The History Center was used for meetings held by the Got-Em-On Live Bait Fishing Club and the UDC Board.
- Darlene and Eddie Capel have spent a good deal of time preparing the budget for 2018-2019 which was approved at the August 6 board meeting.
By Request here is Brenda Coffey’s recipe for:
TANGY GLAZED GREEN BEANS
3 cans cut green beans, drained 2 tablespoons brown sugar
1/2 cup balsamic vinegar 1/4 teaspoon salt
6 slices cooked bacon, crumbled 1/8 teaspoon pepper
2 tablespoons minced onions or dehydrated onions
Mix the vinegar, onions, brown sugar, salt and pepper in a pot and bring to a boil. Add drained canned green beans. Heat thoroughly, stirring to mix, and let stand 2-3 hours. Heat before serving and add crumbled bacon.