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Michigan mother grateful after local realtor returns lost wallet full of nearly $100 in tips

Michigan mother grateful after local realtor returns lost wallet full of nearly $100 in tips

Yahoo01-04-2025

When Michelle Johnson of Wyandotte, Michigan, looked at her security camera and saw a stranger on her porch, she didn't know who he was — or what he wanted. Then, the stranger held up a wallet in front of the camera, making sure it was visible.
Johnson quickly realized the wallet belonged to her college-age son. It held more than $100 in cash — tips he had earned from working the entire weekend at the Detroit Symphony Orchestra. The kind stranger was returning his wallet.
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'I almost cried. I know that sounds silly, but it was nice,' Johnson told WCSC-TV Live 5 News, describing the unexpected kindness of a stranger who went out of his way to do the right thing.
Donnie Hanson, a 26-year-old real estate agent, was surprised to find the wallet while running errands on a busy Monday afternoon. He noticed the wallet lying conspicuously in the middle of the road.
'I couldn't believe that it was just lying in the middle of the road,' he told Live 5 News reporters.
"I just knew I had to give it back," he added.
Hanson explained that he had previously lost his wallet, an experience he never forgot, — especially since his wallet was never returned. Remembering how it felt, he was determined not to let someone else go through that same experience.
Johnson, an elementary school teacher, emphasized that Hanson's thoughtful gesture had a significant emotional impact on her family. Losing the wallet meant losing more than just cash — it represented hard work and dedication. Now, her son has his wallet back.
'These small acts of kindness truly make a difference in the world,' Johnson said.
She also pointed out how meaningful Hanson's actions were to her son, a busy college student who was rushing around town and likely hadn't noticed when the wallet slipped out of his pocket.
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While this story had a happy ending, losing your wallet can be stressful and financially risky. Here are a few practical ways to protect your finances — and improve your chances of having lost items returned.
Minimizing the cash you carry can reduce potential losses. Digital payments like Apple Pay and Google Pay offer secure, trackable alternatives to cash and can be processed from your phone.
Consider carrying a smaller wallet with just your ID, one or two credit cards and a small amount of cash. Leave the rest at home or at another secure location. Fewer items mean less hassle — and less loss if your wallet goes missing. Also, keep your wallet in your front pocket rather than your back pocket, where it can more easily slip out.
Consider discreetly labeling important items, like your phone case and wallet, with a phone number or email address. This ensures you can be contacted, without revealing sensitive information like your address, and increases your chances of recovering lost items.
Regularly reviewing your bank and credit card statements can help you detect unauthorized transactions quickly. Think about setting up text or email alerts for larger purchases so you're notified if someone tries to make a big purchase, which, in the event your wallet is picked up by someone not-so-honest, it might trigger you to cancel your cards quicker.
Taking practical measures can help protect your finances, while practicing everyday acts of kindness can help create stronger, more supportive communities. As Michelle Johnson experienced firsthand, small gestures can leave lasting impressions — reminding us all of the good we can do for each other.
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This article provides information only and should not be construed as advice. It is provided without warranty of any kind.

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Foreign exchange student reflects on year in the US
Foreign exchange student reflects on year in the US

American Press

time15 hours ago

  • American Press

Foreign exchange student reflects on year in the US

This year's DeRidder Rotary Club scholarship recipients are Helena Thompson, Grace Lovitt, Gabriel McKee, Victor Storer, Hunter Gill, Mikayla Bonds and Collin Nortman. Five of the recipients are pictured with Club President Erin Chesnutt. (Special to the American Press) The Rotary Club of DeRidder has given out more than $500,000 in scholarships for over 60 years — and they awarded $20,000 more this month. Scholarships were presented to seven students who were required to write an essay, achieve an ACT composite score of 19 or higher, maintain a 3.0 grade-point average and create a short video introducing themselves and stating where they plan to attend school in the fall. Club President Erin Chesnutt said this is the second year the program has been offered to students attending traditional colleges and universities and those entering vocational or trade schools. This year's recipients are Helena Thompson, Grace Lovitt and Gabriel McKee of Rosepine High School; Victor Storer of Merryville High School; Hunter Gill and Mikayla Bonds of DeRidder High School; and Collin Nortman of East Beauregard High School. The guest speaker for this month's Rotary Club meeting was Dou Sugisawa, an exchange student from Sapporo, Hokkaido, Japan, who has been studying at Comeaux High School in Lafayette. She was hosted by Paula Mendoza, who is the Rotarian Club of Lafayette treasurer and Rotarian District Youth Exchange Officer. She has hosted Sugisawa — whose father is a rotarian in Japan — for 11 months. 'I got to see the world through Dou's eyes and experience things that we normally take for granted. She is the most courageous person I've ever met; she's jumped into everything I would put in front of her,' Mendoza said. Sugisawa finished her sophomore school year in Lafayette with a 3.9 GPA and took the ACT test for fun and made a 23. Mendoza said Sugisawa can accomplish anything she sets her mind to and considers herself lucky to have witnessed her extraordinary growth. Sugisawa was Mendoza's first rotarian foreign exchange student. Mendoza said a month before Sugisawa's stay with her, they started emailing back and forth. They met for the first time in Baton Rouge the day Sugisawa arrived in America. Mendoza said she has learned a lot from Sugisawa — such as the different customs between the two countries and how Americans can be louder and more boisterous while the Japanese are traditionally very quiet. Mendoza said the first few weeks Sugisawa was with her, she'd ask her how her day had gone in school. She said Sugisawa initially told her she doesn't like to talk about 'personal things.' Within three weeks, however, Sugisawa said she would look forward to telling Mendoza about her day at school. Sugisawa also started calling Mendoza 'Mom.' 'Before she got here, she had written in one of her letters, 'I don't like to be touched, if you want to hug me, please ask first,' and I wrote back, 'This might be trouble because you're coming to the south, the land of huggers,' and now months later, she hugs everybody,' Mendoza said. 'In Japan nobody hugs, I don't even hug with my own father, mother or siblings. People are so friendly here, even in the grocery stores. In Japan you don't talk to strangers in the grocery store, but I like this style,' Sugisawa said. Sugisawa said in Japan people show love and care in other forms. 'People show affection more privately and will take care of you, cook for you, it's more of an act of service,' she said. Sugisawa said she has experienced a lot while in the States — including seeing an alligator and learning to make a roux. Crawfish etouffee is her favorite Louisiana cuisine, and she said she will be taking Mendoza's crawfish etouffee recipe back to Japan with her. 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'Even though where she lives, in Sappara, they get the snow, they don't go skiing or play in it, it's all about education,' Mendoza said. Sugisawa will be taking a two-week East Coast trip with other foreign exchange students before flying home to Japan this summer. She will get to experience Boston, New York, Philadelphia, Washington, D.C., South Carolina and Disney World in Florida. Sugisawa is most excited to see the Statue of Liberty. Sugisawa said she looks forward to returning home and seeing her parents and three siblings again. Mendoza plans to visit Sugisawa next year in Japan.

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Take a mouthwatering trip down Alabama's Barbecue Trail
Take a mouthwatering trip down Alabama's Barbecue Trail

National Geographic

time18 hours ago

  • National Geographic

Take a mouthwatering trip down Alabama's Barbecue Trail

Texas has brisket, Memphis has ribs. The Carolinas enjoy their pulled pork, and Kansas City is all about the sauce game. But not many immediately associate barbecue with Alabama Well, except for one thing—the mayonnaise-y white sauce. While the state's polarizing contribution to the American barbecue consciousness celebrates its 100th anniversary this year, there's much more to the state's barbecue than white sauce, and many Alabamians would proudly put their barbecue among the best in the country. With a mouthwatering Alabama Barbecue Trail—from civil rights hot spots to 100-year-old joints—there's no better way to uncover Alabama's unique cuisine and history than biting into it. The origins of Alabama barbecue Barbecue borrows the cooking methods of Native Americans, meats and sauces of European immigrants, and the labor (meaning recipes and know-how) of Africans to create a taste that is perhaps singularly American. In Alabama, barbecue—as a food, social gathering, and style of cookery—has been an essential part of life and society for ages. Barbecues were not only used for celebrations and commemorations, they were also so intertwined in political processes that the state government tried banning them altogether in the 1800s. But Alabama barbecue as we know it today didn't come into its own until the late 1800s with the rise of the interstate, and joints started sprouting up along major highway routes between Southern cities. While barbecue in neighboring states developed identities that captivated Americans, Alabama barbecue hasn't really caught on in the national psyche. 'I think not being recognized as one of the barbecue regions like Kansas City, Texas, Memphis, and the Carolinas has maybe ruffled some feathers,' says Mark Johnson, author of An Irresistible History of Alabama Barbecue. 'There's a sense of pride here. Alabamians will defend their barbecue against anyone else's.' So, what is Alabama barbecue? 'Alabamians don't even agree on what barbecue is,' says Johnson. 'Chicken and white sauce is the specialty of North Alabama, Decatur, and Huntsville. Birmingham is very much dominated by pulled pork with a tomato-based sauce. And then in Tuscaloosa, it's by far ribs with a vinegar-forward sauce that's got some kick to it. When you get closer to the Georgia border, you start seeing the South Carolina mustards creeping in.' (6 barbecue styles, from Alabama white sauce to Memphis pork ribs) The rise of white sauce Inextricably linked to Alabamians' appetites like apple pie to the broader U.S., Alabama's white sauce is a concoction of bubbling hot mayonnaise mixed with a hefty dose of vinegar and black pepper. The creation is the brainchild of a railway worker turned pitmaster named 'Big Bob' Gibson, who, back in the day, soaked his pit-cooked chickens in this barbecue sauce to prevent them from drying out. Now celebrating its 100-year-anniversary, Big Bob's namesake sauce and restaurant in Decatur is a juggernaut on the world barbecue circuit, with walls covered in plaques denoting it the 'World's Best Barbecue.' As for the polarizing sauce, it has earned homages across Alabama and the world. Back in the pit, Andrew Lilly, the great-great grandchild of Gibson and current manager of Big Bob Gibson Bar-B-Q in Decatur, forks a whole bird off the brick pit and dunks it in the white sauce before tossing it back on the grill. 'It keeps the chicken moist and just gives it that good tangy peppery flavor,' says Lilly. 'You just don't get that any other way.' White sauce is the brainchild of a railway worker turned pitmaster named 'Big Bob' Gibson. Photograph by Jeffrey Greenberg, Universal(Top) (Left) and Photograph by JFsPic, Getty Images (Bottom) (Right) In total, he'll cook this first batch of 75 chickens slowly for three-to-four hours. By roughly 11 a.m., when he pulls them off the pit, the restaurant is full of ravenous diners. Although, not everybody is a fan. White sauce may reign supreme in barbecue joints across Northern Alabama, but head south and many will disavow the sauce entirely. Love it or hate it, barbecue chicken and white sauce is part of the state's culinary identity. Barbecue and the civil rights movement 'Get the pig ears,' says Larry Bethune. 'We sell a lot of 'em… we sell a lot of everything, really.' Bethune is the second-generation owner of Brenda's Bar-Be-Que Pit in Montgomery. Brenda's has been a staple in the city's Black community since its opening in 1942, serving up everything from the famous pig ear sandwiches to legendary ribs and chicken platters at its drive-up counter. What Brenda's may lack in square footage, it more than makes up for in flavor and Black history. On the restaurant's window is a newspaper clipping of Larry's mother, Jereline Bethune, at the March of Montgomery. He starts singing, 'We Shall Overcome' and recollects his mother's role during the civil rights movement. She became involved during the 1955 and 1956 Montgomery Bus Boycott and worked with the NAACP, printing out fliers about when and where meetings and protests would occur. Following the passing of the Voting Rights Act of 1965, Jereline would host classes at the restaurant to help Black people pass literacy tests so they could vote. The pig ear sandwich arrives slippery, cartilaginous, soaked in ketchup, mustard, and hot sauce. Like the restaurant's history, it may not look pretty, but it's a taste to be savored. The story is similar at the opposite end of the state's historic National Civil Rights Trail in Selma at Lannie's Bar-B-Q Spot. Back in the '60s, Lannie's was a popular hub where activists like Martin Luther King Jr., John Lewis, and Ralph Abernathy could commiserate and devour hickory-smoked pork shoulder, ribs, and the whole fixings. Today, Lannie's is still run by the family, and, although the dirt floors are gone, they're still slinging the same dishes that have brought the city of Selma together for 80-odd years. Deborah's brother Floyd sets down a mountainous pulled pork sandwich and a few pork ribs all coated in Lannie's famous barbecue sauce. One bite, and that tangy, vinegary, spicy sauce envelopes the tongue and cheeks. Suddenly, it's easy to understand why the community (and state) continues lining up to eat here. (The symbolism behind traditional Juneteenth foods—from barbecue to hibiscus) Continuing legacies Ultimately, the story of Alabama barbecue is also a story about family, community, and togetherness. Andrew Lilly is building upon his great-great grandfather's legacy at Big Bob Gibson's. Larry Bethune continues plating the ribs and pig ear sandwiches his mother did at Brenda's. Historic joints like Lannie's in Selma, Archibald & Woodrow's Barbeque in Northport, and Top Hat in Blount Springs are all in their third generation (and beyond) of ownership, and each owner can rattle off the list of regulars they've been feeding nearly every week for decades. At Bob Sykes Bar-B-Q in Bessemer, Van Sykes is honoring the foundation his father and mother, Bob and Maxine, laid at the family restaurant in 1957 by keeping things simple—almost alarmingly simple considering the restaurant's barbecue sandwich sits atop the pantheon of must-eat dishes in Alabama. 'It's just salt, meat, and fire,' says Sykes. But he finds giving back to the broader Birmingham community just as important as the world-class barbecue he's cooking. He shares his craft in local high school home-economics classes. You'll see him offering cooking advice on the local news and promoting Southern food and culture as a founding member of the revered Southern Food Alliance. 'Barbecue cuts through class, race, gender, history, everything,' says Sykes. 'It shakes a common table for everybody." Each spring, Sykes brings his community in Bessemer together for a little barbecue and blues at the Bob Sykes Barbecue and Blues Festival. 'I look out at the crowd and see my customers,' he says. 'You'll find everything from Porsches to pick-up trucks, Blacks and whites. It sets a common table around the things we love and come together over, which is our love of food, music, and the blues. It's peanut butter. The togetherness is a sentiment echoed by Deborah Hatcher at Lannie's Bar-B-Q Spot. During the tumultuous civil rights movement in Selma, Black and white customers at Lannie's dined together. 'We didn't have segregation here,' says Deborah Hatcher, granddaughter of founder Lannie Moore Travis. 'Everybody came in that one door. Everyone sat down together, mixed together, and ate barbecue. Everybody just having a good time.' Where to try Alabama barbecue Archibald & Woodrow's Barbeque: Popular among University of Alabama students and Tuscaloosa crowds, Archibald's ribs have become a true culinary destination in the state. Cooked over hickory and until they develop a wonderfully crisp 'bark,' the ribs and spicy vinegar sauce are the perfect pre-game or post-game meal during Crimson Tide football season. Big Bob Gibson Bar-B-Q: What started out as a backyard pit has turned into one of the best barbecue joints in the country. Big Bob Gibson's may specialize in the famed pit-cooked chicken and white sauce, but don't miss out on the sublime ribs, 'championship' red barbecue sauce, and, of course, the meringue pies. Bob Sykes Bar-B-Q: Bob Sykes Bar-B-Q keeps things simple: Salt, meat, and fire. Their specialty is the pulled pork sandwich and barbecue sauce (the recipe for which took nearly 20 years for Bob to develop). Brenda's Bar-Be-Que Pit: It may be just a countertop joint in a residential Montgomery neighborhood, but locals are consistently lining up to engorge on Brenda's seriously good barbecue, from the pig ear sandwiches to towering rib plates. Saw's BBQ: A staple in the Birmingham barbecue circuit, Saw's serves up every iteration of Alabama barbecue and each location follows a special theme. No matter where you go, the low-and-slow-cooked ribs are divinely tender and the chicken and white sauce is loaded with puckering tang. Born in Detroit and displaced all over, Tom Burson is a travel, food, and culture writer and professional lollygagger. His writing is rooted in uncovering the quirky, not-so-talked-about nooks and crannies and traditions around the world. Follow along at @tommyburson

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