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Wednesday, February 24, 2010 By Father Rick Hilgartner During Lent in parishes nationwide and around the world, candidates for the sacraments of initiation (baptism, confirmation and Eucharist) experience final preparation to become members of the Catholic Church. The “elect,” as they are called, depend on the support and the encouragement
Wednesday, February 24, 2010 ARCHDIOCESE — Recession, unemployment, bailouts, natural disasters, military conflicts — there is much to pray about today. But these crises also offer us many reasons to express our gratitude for what we have and to share it with others. The annual Catholic Ministries Appeal (CMA), administered
Wednesday, February 24, 2010 By David Eck ARCHDIOCESE — Rite of Election and Call to Continuing Conversion celebrations Feb. 21 marked the start of final preparations for 1,049 people who are planning to join the church at Easter. The celebrations were held in Dayton and Cincinnati.
Friday, February 19, 2010 ST. FRANCIS DE SALES DEANERY — The Lay Pastoral Ministry Program of the Athenaeum of Ohio is presenting two information meetings at the main campus, 6616 Beechmont Ave., Cincinnati, for anyone interested in discovering the opportunities the program offers.
Thursday, February, 18, 2010 ST. MARTIN DEANERY — As part of an ongoing effort to link local agricultural producers with consumers, the Catholic Rural Life Conference and the OK River Valley Chapter of the Ohio Ecological Food and Farm Association (OEFFA) held the third annual Buy Local Foods Seminar on Jan.
Wednesday, February 17, 2010 ST. FRANCIS DE SALES DEANERY— Immaculate Heart of Mary Parish in Cincinnati was one of the first parishes to start a yearly collection to aid Cincinnati’s Mercy Franciscan at St. John with its food collection. In 2009 there were 14 parishes helping, and IHM parishioner Ed
Wednesday, February 17, 2010 By Mary Caffrey Knapke ST. MARYS DEANERY — On a recent morning at the St. Charles Senior Living Community in Carthagena, Precious Blood Father Tom Beischel placed flour, yeast, dry milk, butter, water and grain in a well-used bread machine. A few hours later, loaf number