Latest news with #WGHP
Yahoo
a day ago
- Business
- Yahoo
North Carolina farmers' drones impacted by tariffs
(WGHP) — The back-and-forth over tariffs between the US and China is creating tension for a variety of businesses. It's also impacting a key and growing technology that helps to put food on your table. That technology is a roughly 50-pound agricultural drone. 'Farmers are amazingly efficient. They're trying to figure out, 'How can I be more productive. How can I create more product to sell?'' NC Cooperative Extension Director for Caldwell County Seth Nagy said. Nagy teaches and helps other farmers use agricultural drones for everything from seeding to spraying herbicides and pesticides to getting a birds-eye view of every corner of a field, sometimes hundreds of acres wide. 'A lot of farmers have problems getting into fields when it's wet, and a lot of our chemicals on the crops, especially fungicide on beans and corn. It's time sensitive, so they need to do it when the time is right,' owner and CEO of Ag Drone Works Jim Adams said. Those drones are also agile, getting into steep pastures and hard-to-reach places and navigating tight corners with telephone lines and cell towers. But there's a problem. 'What really disturbs me more than anything else is the fact that we're not self-sufficient,' Adams said. The drones themselves and their parts are made almost entirely in China. Adams' company sells and helps farmers use the drones that he procures from Chinese companies. Tariff uncertainty makes his job harder. 'The price basically has doubled in the last 90 days. The lead time … doubled, too. More than doubled,' Adams said. Now, it takes two months to get a drone in. The supply chain at popular companies like DJI seems to Adams like they've come to a screeching halt. 'We're just not able to get product to furnish the farmers in what they need,' Adams said. Experts say that in the US, we have the knowledge to build them, but we need the capital investment. With almost 50 registered spray drones in North Carolina and growing, the tech is attracting a new generation of those innovative farmers that Nagy said are essential. 'I think we're able to bring some younger kids inm and I think some really neat value-added stuff,' Nagy said. And Adams says we need to figure things out fast. 'The general public needs to be aware that if we can use this technology effectively and efficiently, it will really help in curbing food prices,' Adams said. 'If not, we're going to continue to see a spiral upward.' Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
Yahoo
a day ago
- Business
- Yahoo
Greensboro man wins $2 million after buying scratch-off at convenience store: ‘Like a fairy tale turned into reality'
GREENSBORO, N.C. (WGHP) — Jose Analco Ramirez, of Greensboro, bought a $20 scratch-off on Thursday and won $2 million, according to an NC Education Lottery news release. 'It was like a fairy tale turned into reality,' he said. 'Didn't compute': Lexington man wins $100,000 after buying $3 ticket at gas station Ramirez bought his winning 100X The Cash scratch-off from the Circle K on New Garden Road in Greensboro. 'I thought I was tripping,' he laughed. 'I saw the two at first and thought it was $2,000.' Ramirez said he had trouble processing his big win. 'It just didn't feel real,' he recalled. 'It still doesn't feel real.' When Ramirez arrived at lottery headquarters Friday, he had a decision to make. He could choose to receive his prize as an annuity of $100,000 over 20 years or a lump sum of $1.2 million. He chose the lump sum of $1.2 million. After required tax withholdings, he took home $861,006. He plans to use his winnings to invest and possibly start a business. Watch lottery drawings on FOX8! Mega Millions airs at 11 p.m. on Tuesday and Friday. Powerball airs at 10:59 p.m. on Monday, Wednesday and Saturday. The NC Lottery airs at 11:22 p.m. every night. You can also find the lottery results online on the FOX8 website. Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
Yahoo
2 days ago
- Health
- Yahoo
Family speaks after woman killed in Kernersville crash
KERNERSVILLE, N.C. (WGHP) — The family of Isabelle Lawson, who died in the crash over the weekend that sparked the fire at Caudill's Electric Company, spoke with FOX8. 'I understand everything that happened. Everyone is upset about the building, but the building is replaceable. My sister isn't,' Vanessa Lawson said. The Lawson family said addiction, mental health and bad influences are the deadly combination that led to the situation on Saturday. Isabelle is accused of stealing a Corvette. Kernersville police officers spotted her driving the stolen car and tried to pull her over, but they say she sped away. The chase lasted for about three-quarters of a mile and was under one minute long. The officer slowed down, and by the time they caught up with her, the car had crashed and she had died at the scene. 'It just breaks my heart that this situation has happened,' said Nancy Compton, Isabelle's grandma. 'She loved her son and she was trying so hard to do everything she could for him,' Vanessa said. Isabelle had a troubled past, including a few arrests for drug possession and an ongoing addiction. 'I want everyone to know my daughter is a loving girl, not a thief they make her out to be … She did something wrong, but there were circumstances behind it that people don't know,' said Derek Lawson, Isabelle's dad. Derek said that over the past year, she started to turn her life around and made better choices. 'Everybody that knows her knows that she just wouldn't go and do this. That there is something that happened that has caused this to happen,' Derek said. Isabelle's dad spoke with her every day the week leading up to her death, but something seemed off. 'I think this past week she was emotionally troubled … I think that something wasn't right in her head that she made that mistake instead of asking for a phone or something else. She just got there and didn't know what to do and grabbed the keys,' Derek said. Questions still linger about what went through Isabelle's head, what prompted her to take the car and what happened in the minutes before the crash, but Isabelle's family is certain about two things. First, they will miss her. 'Because we lost her, she is here no more to see us, talk to us, laugh with us, and I am going to miss her awfully bad,' Compton said. Second, they know exactly how they will always remember Isabelle. 'When she loved, she loved hard. Anytime you were in a room with her, you knew that she had your back no matter what. She would stand 10 toes right behind you,' Vanessa said. The Lawson family asks for prayers during this time. Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
Yahoo
3 days ago
- Health
- Yahoo
Fire up the grill for these sizzling summer recipes
(WGHP) — Fire up the grill and cook your whole meal. Summer's grilling season so on this Recipe Wednesday, Chef Al Romano from GTCC's Culinary School shows us how to cook everything on the grill, from the fruit and vegetables to the meat, even pizza. Juice of 1 lime 1/4 cup honey 1 tbsp olive oil Small watermelon, cut into 1-inch-thick wedges Freshly torn mint leaves, for serving Flaky sea salt, for serving 1. Place the watermelon in vacuum-sealed bags 2. In the mixing bowl, add honey, lime, olive oil, and marinade. Add two bags and vacuum seal. If you don't have a vacuum sealer, just use freezer bags and place them in the refrigerator for a few hours. This will help intensify the flavors. 3. Heat grill or grill pan to medium heat. 4. When ready to grill, remove watermelon from bags, place them on a tray and brush them with the marinade from the bag 5. Place on grill. Cook until grill marks form and fruit softens slightly, about 2 minutes per side. 6. Sprinkle with mint and flaky sea salt and serve. Four Servings For the sweet potatoes 2 pounds sweet potatoes 3 to 4 tablespoons extra virgin olive oil Kosher salt For the dressing 1/4 cup finely chopped fresh cilantro (including tender stems) 1 teaspoon lime zest or lemon zest 2 tablespoons fresh lime or lemon juice 1/4 cup extra virgin olive oil Pinch salt Prepare the grill, prep the sweet potatoes: Prepare your grill for hot, direct heat. While the grill is heating up, peel the sweet potatoes and slice lengthwise, or on a diagonal, into 1/4-inch-thick pieces. Coat the sweet potato slices with olive oil and lightly sprinkle with Kosher salt. Make the cilantro lime dressing: Combine all of the dressing ingredients in a small bowl. Grill the sweet potatoes: Once the grill is hot, lay the sweet potato pieces down onto the grill grates. Cover the grill and cook until each side gets some grill marks, between 3 to 6 minutes for each side, depending on how hot your grill is. Toss with dressing: Toss the sweet potatoes in a bowl with the dressing and serve hot. YIELD: 4 servings 4 medium ears of corn (silks removed and peeled) Melted butter, olive oil spray optional (salt to taste) Method 1: Juicy and Moist (In the Husk) Prepare the corn: Peel back the husks of the corn, but leave them attached at the base. Remove the silk threads from the corn and discard them. Replace the husks. Soak the corn: Soak the corn in cold water for about 15-30 minutes before grilling. Preheat the grill: Preheat your grill to medium-high heat. This usually takes about 10-15 minutes. Season the corn (optional): Brush the corn with olive oil or melted butter, and sprinkle it with salt, pepper, or any other desired seasonings before replacing the husk and grilling. This step is optional but adds flavor to the corn. Grill the corn: Place the corn directly on the preheated grill grates. Close the grill and cook the corn for about 10-15 minutes, turning occasionally. The exact cooking time may vary depending on the heat of your grill. Check for doneness: To check if the corn is done, carefully peel back a small section of the husk and check the kernels. They should be tender and cooked through. If the corn needs more time, re-wrap it in the husks and continue grilling for a few more minutes. Serve and enjoy: Once the corn is grilled to your liking, remove it from the grill. Let it cool for a few minutes before serving. Method 2: Charred and Smoky (without the Husk) Preheat the grill: Start by preheating your grill to medium-high heat, which usually takes about 10-15 minutes. Prepare the corn: Remove the husks and silk from the corn cobs. Rinse the corn under cold water to remove any remaining silk or debris. Pat the corn dry with a paper towel. Season the corn: Spritz the corn with olive oil and sprinkle it with salt and pepper, if desired. Grill the corn: Place the corn directly on the preheated grill grates. Close the grill and cook the corn for about 10-12 minutes, turning occasionally. The corn should develop grill marks and a slightly charred appearance. Check for doneness: To check if the corn is done, insert a fork or skewer into the thickest part of the corn cob. The kernels should be tender and easily pierced. If needed, continue grilling for a few more minutes until the desired tenderness is achieved. Serve and enjoy: Once the corn is grilled to your liking, remove it from the grill. Let it cool for a minute or two before serving. Yield: Two grilled pizzas Pizza Dough: 1 cup warm water (110 degrees F/45 degrees C) 1 (.25 ounce) package active dry yeast 1 pinch white sugar 3 ⅓ cups all-purpose flour 1 tablespoon olive oil 2 teaspoons kosher salt 2 cloves garlic, minced 1 tablespoon chopped fresh basil Garlic Oil: ½ cup olive oil 1 teaspoon minced garlic Pizza Toppings: ¼ cup tomato sauce, divided 6 oz fresh mozzarella cheese or fresh, divided 4 tablespoons chopped fresh basil, divided Gather all ingredients. Make dough: Pour warm water into a large bowl; dissolve yeast and sugar in warm water. Let stand until the yeast softens and begins to form a creamy foam, about 5 to 10 minutes. Mix in flour, 1 tablespoon olive oil, and salt until the dough pulls away from the sides of the bowl. Turn onto a lightly floured surface. Knead until smooth, about 8 minutes. Place the dough in a well-oiled bowl and cover with a damp cloth. Set aside to rise until doubled, about 1 hour. Punch down; knead in garlic and basil. Set aside to rise for 1 more hour, or until doubled again. Meanwhile, make garlic oil: Combine 1/2 cup olive oil with minced garlic in a microwave-safe cup or bowl. Heat for 30 seconds in the microwave. Preheat an outdoor grill for high heat; brush the grate with garlic oil. Make pizzas: Punch down the dough and divide it in half. Form each half into an oblong shape, 3/8 to 1/2 inch thick. Carefully place one piece of dough on the hot grill. Dough will begin to puff almost immediately. When the bottom crust has lightly browned, turn the dough over using two spatulas. Working quickly, brush garlic oil over the crust. Top with 1/2 of each of the following: tomato sauce, cheese, topping of your choice and basil. Close the lid and cook until the cheese melts. Remove from the grill and set aside to cool for a few minutes. Repeat with the second piece of dough. Servings: 6 Cook: 10 minutes Marinating: 10 minutes Ready in: 25 minutes This grilled salmon is one of the best salmon recipes I have tried and it only takes FIVE ingredients. Bonus: There is minimal prep and minimal cleanup. 3 lb. side of salmon, skin on 3 tbsp soy sauce 2 tbsp dijon mustard 1 1/2 tsp minced garlic (1 large clove) 1/3 cup olive oil, plus more for brushing the grill 1 tbsp minced parsley (optional, for looks) Lay the salmon skin side down on a cutting board and cut the salmon crosswise into 6 equal portions. Transfer to a 13 by 9-inch baking dish, skin side down. In a small mixing bowl, whisk together soy sauce, mustard, garlic and olive oil until mixture is emulsified (fully comes together). Set aside about 2 tbsp of the marinade mixture, then spoon and spread the remaining mixture over the salmon, let rest at room temperature for 10 minutes. Meanwhile, preheat grill over medium-high heat to about 400 degrees F. Clean grill grates and brush with oil. Place salmon on grill skin side down and cook about 4 minutes, then carefully flip (I sort of roll it) and continue to cook another 4 minutes or to desired doneness. Remove skin from salmon, then plate and brush remaining 2 Tbsp marinade mixture over salmon. Serve warm, garnished with parsley if desired. Notes: If you do not have a grill, you can likely bake the salmon at 400°F for 10 to 15 minutes instead. There is no need to remove the salmon skin beforehand. It is safe to eat and tastes delicious! Grilled salmon pairs nicely with grilled corn on the cob, black bean and corn salad, a simple side salad, and so much more. Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
Yahoo
4 days ago
- Business
- Yahoo
Second Harvest Food Bank loses 1 million pounds of food due to federal cuts
WINSTON-SALEM, N.C. (WGHP) — A food bank in the Piedmont Triad is down on food donations due to federal cuts. 'Across 18 counties, including 332 food pantries. We're providing about 80% of the food they receive. The fact that we're going to get 1 million pounds less will impact what we get to them, which means those pantries will have less to provide to our neighbors in need,' Second Harvest Food Bank of Northwest North Carolina CEO Eric Aft said. Aft said the reason why nearly 1 million pounds of food is gone is because the Trump administration got rid of a U.S. Department of Agriculture program. 'The Commodity Credit Corporation funding, which is part of the federal commodities that we receive, was cut back in March,' Aft said. Aft said CCC funding made up for one-third of the food they provide. That's not the only federal funding the food bank has lost. Earlier this year, they also lost funding from the Local Food Purchase Assistance Cooperative Agreement Program. 'That was approved back in October, but the administration said that would not continue. That is $2 million that we will not be receiving to purchase goods from area farmers,' Aft said. It's a loss that Aft said has not only hurt the food bank but will ultimately hurt thousands of food-insecure North Carolinians as well. 'There are sleepless nights. I had one last night. We're thinking about what are we going to do to respond to the need right now. That's just how we're existing,' Aft said. Aft said to make up for the nearly 1 million pounds of food, they're leaning on food drives, donations from viewers and grocery retailers Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
