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BEDC breaks ground at business park
Dirt flew on Friday afternoon as community members gathered to celebrate the ground-breaking of the Bowie Business Park. Pictured are: Dean Myers, Randy West, Bert Cunningham, Charles Tyson, Larry Slack, Ted Murday and Chad Wilson. The new park will be located along U.S. Highway 287 and Farm-to-Market Road 1125. (Photo by Dani Blackburn)
At the Sept. 21 meeting of the board, the BEDC signed a contract with Wilson Contracting to build infrastructure in the park located along U.S. Highway 287 and Farm-to-Market Road 1125.
In August the board accepted a low bid from the Wichita Falls company at a cost of $2,258,866.15. The project will install an eight-inch concrete road in the park and all utilities, which will be located underground. It is the culmination of two years of planning for the park, which is scheduled for completion in February, barring any weather delays. BEDC officials are excited to have a potential new toll in their arsenal to attract and develop business and jobs for Bowie.
Dirt work has already begun at the business park site. (Photo by Barbara Green)
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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