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Lake levels affect free fishing event
By ERIC VICCARO
bnewssports@sbcglobal.net
While other parts of Texas may have abundant waters in their lakes, the same can’t be said here in Montague County.
And that’s a problem for fishing enthusiasts.
Especially this weekend since Texans can angle for free without a fishing license, according to the Texas Parks & Wildlife Department.
Joe Lyon, director of water/wastewater for the City of Bowie, the reservoir controlling authority for Amon Carter Lake, said the Selma Park boat ramp is still open.
The most recent water data, as of Tuesday morning, indicates Amon Carter Lake at 910.54 feet above mean sea level. That’s roughly 9.5 feet below normal.
Read Wednesday’s edition of the Bowie News for more.
Bass is a plentiful fish at both Amon Carter and Nocona Lake, where Texans can angle for free without a fishing license this Saturday. However, low lake levels may curtail such activities during the coming weekend. (Photo by the Texas Parks and Wildlife Department)
The Garden Guy surfed the web and stumbled across a photo you most likely have never seen. It featured three Proven Winners National Plants of the Year in a wonderful combination.
The flowers were the Safari Dusk Jamesbrittenia or South African phlox which is the ‘Annual of the Year.’ The combo also featured Supertunia Hoopla Vivid Orchid the ‘Petunia of the Year’ and Heart to Heart Chinook the ‘Caladium of the Year.’
Read the full story from The Garden Guy in your Thursday Bowie News.
Food is supposed to bring people together.
It sits at the center of our holidays, church potlucks, birthday parties, first dates, family reunions and late-night kitchen conversations. In Texas especially, I feel like feeding people is one of the purest forms of love we know. We celebrate with casseroles, comfort with pies, and gather around smoked meats and shared desserts.
Food is hospitality. Food is belonging.
But for some people, food is also calculation.
Before the appetizers even arrive, some of us are already scanning ingredients, evaluating risk, rehearsing questions, and trying to determine whether asking those questions is about to make everyone at the table uncomfortable.
Read the full feature in On The Table in your Thursday Bowie News.
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