• Freeman Gas celebrates 75 years and still growing

    Freeman Gas Company has been owned and operated by a single family for three-quarters of a century, said its company's vice president and general manager.
    “It's rare to find any type company owned by the same family for 75 years,” Jim Cannon said proudly. “We owe our success to our employees.”

  • It's going to get hot at IBHS

    Things are going to heat up at the Institute for Business & Home Safety.
    The institute will conduct a full-scale wildfire simulation on Thursday, March 24, at 2 p.m. at the  research center in Richburg.
    The mission of the IBHS Research Center is to identify, evaluate and promote effective methods of property loss reduction and prevention.
    Dr. Anne Cope, director of research at IBHS, said no one has been able to do full-scale simulations on this scale ever before.

  • Is Walmart Supercenter coming?

    A meeting to discuss an architectural firm's request for a change in required parking spaces at a local commercial site will be held 6 p.m. Thursday at the Roddey Government Complex. The City of Chester's Zoning Board will hear an appeal to city ordinance section 2-605.18d to reduce the number of parking space requirements for property listed at 1677 J.A. Cochran Bypass. This is the site of the former Kirby Auto Mall.

  • New CEO's mission is "high quality healthcare"

    Page Vaughan, the chief executive officer at Chester Regional Medical Center, says he's new to the position at CRMC but not exactly new to Chester. Vaughan has spent two decades in healthcare administration with Health Management Associates, the parent company of the local hospital, he said.
    Vaughan, 55, served as vice president on the local hospital's board from 2004-2008, he said. Before accepting the position in Chester about four weeks ago, he worked two-and-a-half years as CEO at Midwest Regional Medical Center in Midwest City, Okla.

  • Magnolia Inn keeps owners "as busy as they want to be"

    Some say, “you never get a second chance to make a first impression,” but the grand splendor of the newly renovated Magnolia Inn Bed & Breakfast proves otherwise.
    Mike and Marsha Eland spent 10 months of painstaking labor after a fire reviving their three-story home and business at 120 Academy St.
    On Feb. 3, 2010, the Elands were asleep in the back of their 5,000-square-foot home when an electrical fire started in the attic. The house was totally destroyed by fire or water damage “clear down to the studs,” Marsha said.

  • Bill is back at Gene's

    At Gene's restaurant, in every sense of the term, the customers come first.
    "I get here about 4 a.m. and some of them will already be here," said Bill Robertson. "A couple of them have keys. Whoever gets here first usually puts on the coffee."
    It's because of the customers that Robertson is back in the kitchen after a short time away.

  • It's Christmas all year at "Deck the Halls"

    by Joe Ann C. Dickson, special to the N&R

  • A special visit to Father, Son & Holy Spirit Bookstore

    As I drove to Annie McFadden’s Bookstore in downtown Chester last
    week, I knew our time together would be special.  She greeted me warmly, welcomed me and asked me to sit with her at a table holding her well-used Bible.  As we talked, I learned how her business is more than just a bookstore, and how she chose its name.

  • Little Caesars offers $5 special every day

    Little Caesars in Chester held its grand opening Tuesday.
    The new pizzeria opened at 599-C Lancaster Hwy. beside Save-a-Lot and will offer customers an all day, every day special of $5 for a large pepperoni or cheese pizza.
    During the grand opening, customers were treated to savings coupons and children were given Silly Bandz and temporary tattoos.
    Reliance Foods, Inc. Vice President Ginny Rogers said the restaurant is the first of four restaurants planned in the franchise area to open.

  • Center Street Buffet now open

    Wayne Craven, who refers to himself as “a regular” at Center Street Buffet says the great food and welcoming staff are what has kept him coming back again and again for the four days that the new business has been open.
    “It's good – it's real good and you can't beat it for the price,” Craven said as he ate from his breakfast plate of hot grits, sausage, eggs, bacon, biscuit and gravy. “The staff is real pleasant and they make you feel comfortable.”