ADVERTISEMENT

ADVERTISEMENT

New Salem News

Healing Service New Salem Lutheran Church will hold a healing service at 9:30 a.m. Oct. 9. Prayer stations of annointing with oil and lighting candles for prayer intentions will be available as well as a Communion service open to all. Those with ...

Healing Service

New Salem Lutheran Church will hold a healing service at 9:30 a.m. Oct. 9. Prayer stations of annointing with oil and lighting candles for prayer intentions will be available as well as a Communion service open to all. Those with need of healing for themselves or others, be it physical, mental or healing in relationships are encouraged to attend.

Genetic discussion set

Discussion of the ELCA Genetics Social Statement and Churchwide Assembly Report held at New Salem Lutheran Church in Turtle River Oct. 25 at 7 p.m. Cookies and fellowship at 6:30 p.m. Lead by Headwaters Conference Assembly Voting Members Gary and Karen Coe.

Genetic engineering, genetic testing, genetic mapping from farming to medicine to addressing global hunger: Genetic Science has vast ranging impacts on today and well into the future. The Evangelical Lutheran Church in America has completed an extensive study of genetic science and offers to the discussion a social teaching statement to assist in deliberation of ethical and social issues.

ADVERTISEMENT

The public is invited to a conversation introducing this social statement as well as a report on the 2011 ELCA Churchwide Assembly.

For more information, contact Pr. Karol McCracken at 586-2262.

New Salem Lutheran Church is located 10 miles north of Bemidji on Highway 71 in Turtle River.

Related Topics: BLACKDUCK
What To Read Next
Mike Clemens, a farmer from Wimbledon, North Dakota, was literally (and figuratively) “blown away,” when his equipment shed collapsed under a snow load.
Wanda Patsche, new Farm Camp director, has farmed with her husband near I-90 in southern Minnesota since the 1970s and shares her passion for farming on her blog.
The University of Minnesota has been researching the effects of dough fermentation and wheat variety in creating bread that is easier to digest.