Kevin King's archive

McMakin Pharmacy registered pharmacy technician Ashley Hallenbeck (above) filter

Pharmaceutical compounding has existed for centuries, used by several ancient civilizations in religious ceremonies, grooming, keeping the healthy well, treating the ill and preparing the dead. These ancient compounders produced the first oils from plants and animals, discovering both poisons and antidotes. They made ointments for wounded patients and perfumes for customers.

Trudy Williams, Ringling Bros. and Barnum & Bailey Center for Elephant Conservat

The Feld Family, owners of Feld Entertainment, Inc., the parent company of Ringling Bros. and Barnum & Bailey and the Ringling Bros. Center for Elephant Conservation, have announced a new funding effort with Intermountain Primary Children’s Hospital (PCH) and University of Utah Department of Pediatrics oncologist and Huntsman Cancer Institute investigator Dr.


Come out and show your Cardinal pride as Lamar University commemorates its past, present and future with a day of exciting events tying together campus and community at the 2015 Homecoming celebration Saturday, Nov. 7.

With the Cardinals coming off a 55-7 victory over Houston Baptist, there is plenty to celebrate, as the team returns home to host the Nicholls Colonels on Saturday night at 6 p.m. at Provost Umphrey Stadium.

Dr. Waqar Ahmad demonstrates how to wear an oxygen treatment hood in the hyperba

When 64-year-old Nederland resident Gwendolyn Maldonado injured her left leg during a trip-and-fall accident in her living room May 12, 2012, what seemed at that time like a minor mishap turned catastrophic.

Owner John Wilson visits with guests at his new restaurant on the corner of Glad
The Corned Beef Hash at J. Wilson’s is made with succulent chunks of Cajun corne

On the corner of Gladys and Lucas in Beaumont’s West End is a new restaurant unlike any other in the area with an inviting atmosphere and food that is quickly becoming the talk of the town. J. Wilson’s has only been open for a few weeks but is already drawing brunch and dinner crowds many chain restaurants don’t see. The idea is homegrown from one of Beaumont’s own.