fire department

Morning Minute: November 22, 2018

A Word of Seasonal Advice From Your Local Fire Fighters:
We are fortunate in this town to have some of the best dispatchers out there. These dedicated men and women are equipped to handle just about any emergency they are faced with. One particular emergency however, is a little bit beyond even their expertise. That is TURKEY emergencies!

If you need help, tips, or advice on making your Thanksgiving turkey the best it can be, the professionals at Butterball's Turkey Talk-line are there to help! Please don’t call 911!!

You can call them at 1-800-BUTTERBALL (1-800-288-8372) or you can text your questions to 1-844-877-3456. They are available until 10PM today and 6PM tomorrow (Central Standard Time).

If you are frying your bird, be sure it’s thawed first. Make sure the fryer is at least 20 feet from the house. Don’t put too much oil in the pot. TURN OFF the burner before putting the turkey into and taking it out of the pot!!

Regardless of how you are cooking, make sure you have a fire extinguisher nearby, working smoke detectors and a plan of escape.

We hope to not run into you on a professional basis this holiday season but rest assured, if you need us, we are here 24/7.

Happy Thanksgiving.”

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News From The Beacon: Apparently there are people out there who don’t like mushrooms. I (Renee) love them. Norah, however, doesn’t. So it became news to me yesterday that there is a need for a mushroom-less green bean casserole recipe. We’re here to fulfill that need.



  • 2 tablespoons kosher salt

  •  1.5 pounds fresh green beans, rinsed and ends trimmed

  •  2 tablespoons unsalted butter

  • 1 small onion, chopped

  • 2 cloves garlic, minced

  • 2 large potatoes, minced to 1/4”-1/2” pieces

  • 1 teaspoon kosher salt, to taste

  • 1/2 - 1 teaspoon freshly ground black pepper, to taste

  • 2 tablespoons all-purpose flour

  • 1 cup chicken broth

  • 1 cup half-and-half

  • 1/2 cup breadcrumbs

  • 6 oz french fried onions


  1. Preheat oven to 375°F. Grease a 9x13 casserole dish, set aside.

  2. Blanch the beans: In a large pot, bring about a gallon of water and 2 tablespoons of salt to a boil. Add the green beans and boil for 8 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking process. Drain and set aside.

  3. Canned Green Beans: If using canned green beans instead, drain green beans completely and set aside.

  4. Melt butter in a large skillet set over medium-high heat. Add the potatoes, stirring occasionally, until they begin to soften, about 4 to 5 minutes. Add the garlic and onions and cook until the onions have softened, about another 5 minutes. Add salt and pepper and continue to cook for another 1 to 2 minutes.

  5. Sprinkle in the flour and stir to combine. Cook for 2 minutes. Add the chicken broth and stir to combine. Then add the half and half and simmer until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.

  6. Remove from the heat and stir in all of the green beans. Transfer green bean mixture to prepared casserole dish. Top with the bread crumbs and then layer the french fried onions on top.

  7. Place casserole in the oven and bake until bubbly, about 20 minutes. If your onions start to brown too quickly, cover the casserole with foil. Serve immediately!

Note: Hate onions too? Or have kids who do? Replace the fresh onions with a tablespoon of onion powder. All of the flavor, none of the gross slimy onions!

Adapted from The Novice Chefs original recipe with mushrooms

P.S. Yesterday we announced the Hyperlocal Holiday Pop Up. To beat the rain the organizers have opted to move the even to Friday, November 23 from noon til 3 PM. It will be held in the courtyard of the Loyalist. Stop by, get the best sandwich you’ve ever tasted, try a Good Cup of coffee, and do a bit of holiday shopping.

From our families to yours this Thanksgiving, we hope your bellies are full and the laughter is plentiful. Happy Thanksgiving!

Fire Station Open House: A Photoessay

Saturday, October 13, 2018, the Mathews Fire and EMS Department held an Engine Wetdown Ceremony and recruitment open house. The public was invited to watch as the new Engine 12 was officially launched into service. As part of the “wetdown” tradition, members of Matthews Fire & EMS Explorers used the hose from Engine 1 to soak the new Engine, then community members were invited to help dry it off before rolling the truck into its new bay. The engine was purchased and outfitted thanks to a partnership between Matthews and Novant Health. Afterward the community was welcome to explore the fire station, talk to members of the Department, and sign up as volunteers.

Matthews Morning Minute: September 21, 2018


News About Town: Responding to a request from N.C. State Emergency Management, Matthews Police Department sent four officers to assist Fair Bluff, NC with recovery efforts from Hurricane Florence.

Eventually a total of 18 of Matthews’ Finest will travel to Fair Bluff, a small town still reeling from Hurricane Matthew.

News Above Town: Don’t get too excited, but temps will reach a mild 86 degrees today. Is that fall calling from the distance?

News Around Town: Chris Sottile, the man about town whose personality is as robust as the cheese he mongers, will be doing the final chef demo of the season at the Farmer’s Market this Saturday, September 22.  Be there by 8:50 to get a good seat, the demo starts at 9.  A trio from WDAV's Classical Harvest Concert Series will serenade the main market while you peruse peppers, while Nick Tutwiler, a fourteen-year-old fiddler, will entertain the tailgate section.


One Good Thing: If you’re looking for a way to help, local fire departments are collecting food, bottled water, hygiene products, and cleaning supplies for areas hit hard by Hurricane Florence.

Loose items should be boxed and labeled for quick identification and processing. Deliver donations to the Matthews Fire Department, Idlewild VFD, or Mint Hill Fire & Rescue by September 30.