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VOL. 3 • ISSUE 3
Thursday, April 9, 2026
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PAGE LOCAL MAYORS SPEAK AT BREAKFAST Exeter Examiner Thursday, April 9, 2026
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South Huron Community Theatre staging Broadway tribute SAMANTHA LAWSON Examiner Reporter
Preparations for the South Huron Community Theatre’s latest production are well underway with the first performance date quickly approaching. The community theatre is presenting “Give Our Regards to Broadway,” a cabaret-style show that pays homage to iconic Broadway songs. The show is being performed at the South Huron Recreation Centre on Friday, April 17, at 7:30 p.m., as well as on Saturday, April 18, at 2 p.m. and 7:30 p.m. Director Cheryl Masson said audience members should expect to be taken on a musical journey through the decades. “We’re doing sort of a linear progression of Broadway songs from the ‘30s onwards,” said Masson. “In the first act there’s a smattering of Gershwin, Irving Berlin, there’s some Rodgers and Hammerstein. And then in the next act, we go from the ‘70s, Andrew Lloyd Webber to the more modern. We even have a number from ‘The Book of Mormon’ that we have a couple people performing.” The show is split into two acts with a 20-minute intermission in between and runs for about an hour and a half. All 25 people involved in the production are loCONTINUED TO PAGE 13
(DAN ROLPH PHOTO)
LOCAL WOMAN SHARES EASTER TRADITION WITH DONATED EGGS
Every year, Maryanne Statton creates Easter eggs made from sugar, donating them to Jessica’s House, Ronald McDonald House and the London Children’s Hospital.
Handmade sugar Easter eggs turn tradition into generosity DAN ROLPH Editor
Holidays like Easter are times when many find joy in the traditions that have been passed down through generations. Whether it’s eating fish and chips on Good Friday, hunting for Easter eggs or getting excited for the Easter Bunny to visit with treats, those traditions can shape
the holiday experience and make it a little more joyful. Maryanne Statton, 82, is keeping a uniquely delicate and eye-catching Easter tradition alive. Statton, a retired teacher who grew up on a farm in the Exeter area and now lives in London, creates eggs from sugar every Easter, forming shells out of the sugar and designing intricate scenes within them before sealing them with icing, leaving only a single small hole through which the scenes can be viewed. CONTINUED TO PAGE 2