Lee Brockway Always at the Helm by Barbara Stodola

Total Page:16

File Type:pdf, Size:1020Kb

Lee Brockway Always at the Helm by Barbara Stodola THE TM 911 Franklin Street Weekly Newspaper Michigan City, IN 46360 Volume 23, Number 17 Thursday, May 3, 2007 Lee Brockway Always At The Helm by Barbara Stodola Young Lee at the beginning of his career. Lee J Brockway, school architect, has spent more time meeting with clients than sailing a boat. But he has always been at the helm. Brockway was named principal emeritus of the fi rm and then worked part-time, with extra hours devot- Imagine an assignment like this: tell me what ed to sailing, skiing, travel and golf. you have been doing for the past 40 or 50 years, Lee and Mary Brockway have lived in Long Beach where you have been, and who has been there with for 40 years, and acquaintances who know them pro- you. Then give me their names and phone numbers, fessionally, Lee as an architect and Mary as a school wherever they are, so I can call them up and ask librarian, might be surprised to fi nd they settled in what they have to say about you. Long Beach because of their shared enthusiasm for Imagine, if you can, the answers coming back from sports -- swimming and boating in particular. former clients and colleagues and sounding like this: “I was asked to open an offi ce near O’Hare Air- “one of the best people I’ve every known;” “a super- port,” Brockway recalls. “At the time we were living nice guy;” “at the top of the list;” “so trustworthy;” in South Bend. I talked to Mary about it, and she “the ultimate encourager;” “truly an inspiration for wanted to live near the beach. We had sailed a little, how to conduct oneself, personally and profession- in Mary’s canoe and in the Navy’s ketch rigged sail- ally.” “Lee saved the day.” “He is a genuinely nice ing whaleboats in the Philippines, and we were both man, a mentor to so many of us.” “Everybody has outdoor people. Our compromise decision was Long respect for Lee Brockway.” Beach.” The answers have come from Alaska to Arizona The Brockways moved their young family to the to Toronto and points in between -- all places Brock- Michigan City vicinity in 1966 at the behest of John way has worked planning schools with clients and Shaver, head of an international architectural fi rm colleagues, during his 45 years as a school archi- based in Salina, Kansas. John Shaver, contacted tect. Much of that time was spent as head of the last week by The Beacher, commented, “Lee was a Michigan City offi ce of Fanning-Howey Associates, unique person, a very convincing speaker. He had a and when he fi nally decided to retire, in 1998, it was way of landing contracts for architectural projects with the stipulation that he could “continue work- that built up the Michigan City offi ce of our fi rm.” ing.” Doug Wickstrom took over where he left off. Brockway Continued on Page 3 THE Page 2 May 3, 2007 THE 911 Franklin Street • Michigan City, IN 46360 219/879-0088 • FAX 219/879-8070 In Case Of Emergency, Dial e-mail: News/Articles - [email protected] email: Classifieds - [email protected] http://www.thebeacher.com/ PRINTED WITH Published and Printed by TM Trademark of American Soybean Association THE BEACHER BUSINESS PRINTERS Delivered weekly, free of charge to Birch Tree Farms, Duneland Beach, Grand Beach, Hidden 911 Shores, Long Beach, Michiana Shores, Michiana MI and Shoreland Hills. The Beacher is also Subscription Rates delivered to public places in Michigan City, New Buffalo, LaPorte and Sheridan Beach. 1 year $28 6 months $16 3 months $10 1 month $5 The Brockway family now has extra hours for sailing, skiing, travel and golf Lee and Mary Brockway recently posed at North Twin Lake in Howe, Ind. -- a lake, he says with pride, that Mary swam across last summer. On a recent day of garage-cleaning, Lee and Mary Brockway took down the old wooden canoe that has been a prized pos- session since their early days in Howe, Ind. The Brockways skied together as a family; shown here A memorable trip to the ancient city of with their grandfather are Claire (left) and Rhodes is one of the vacations Lee has Lee H. Brockway. enjoyed during his retirement years. Famous cathedrals are often destinations on their travels; Tailgating, a favorite sport at Notre Dame U., attracts alumnus here the Brockways are shown at the Cathedral of Milan. Lee Brockway (right) and colleague Bob McKay, on a regular basis. THE May 3, 2007 Page 3 Brockway Continued from Page 1 Open ‘til 6 p.m. One of their fi rst local projects was Mullen School, Evenings which was designed by John Shaver and Jerry Hyn- dman, with Brockway as project manager. They also planned and designed a high school in Delphi, Ind., and another in Lowell, “the fi rst windowless school in the state of Indiana.” Brockway’s career in architecture developed at www.littlehousefashions.comElegant Apparel for the a pivotal time in the history of school design. The [email protected] Conscious Woman simple elementary schools (8 classrooms for grades Women’s Apparel 1 to 8) were being replaced by junior highs and then middle schools, with much discussion regard- ing which grades should be “in the middle.” Deci- sions back then were made primarily by the school SPRING SALE superintendent. Brockway’s expertise as a school facility planner evolved from the increasing need Buy 1, Get 1 to have input from parents, teachers, community members and even students, in the planning of 1/2 Price successful school buildings. Demographic studies (of equal or lesser value) were conducted, and the concept of master planning was born. Simple schools became more serviceable Mycra Pac buildings, with the addition of gymnasiums, librar- ies, cafeterias, auditoriums and meeting rooms for Spring Coat use by the community. Keep dry in this In 1976, Brockway joined the fi rm of Fanning- fetching coat with a Howey Associates, based in Celina, Ohio. In the matching reversible words of co-founder Ron Fanning, “It was one of bag as an easy the best mergers in the history of ‘architecturedom.’ carryall. Lee has a driving passion for school design and for • In Irish Cream the planning process that makes better schools for Gingham, reversible kids. He is also an exceptionally good marketing to Solid Cream. person.” • Hood can either be Brockway opened Fanning-Howey’s Michigan worn scrunched City offi ce, and attracted an Indiana clientele includ- around neck or as a hood. ing school systems in LaPorte, Elkhart, Hammond • Gathered cuffs with and Chesterton. Under his leadership, almost a bil- single button. lion dollars in contracts were awarded to the fi rm. • Waterproof nylon. Fanning-Howey became one of the country’s largest • Double button designers of elementary and secondary schools. closure with on- “Lee could sell refrigerators to the Eskimos,” seam pockets. commented his fi rst employee, Max Hartzler. And • Rain and Stain in fact, years later, he did. Repellent, Brockway Continued on Page 4 Washable. Petite 48" Long Small/Medium 50" Long Medium/Large 53" Long The Tent Is Up! 50% plus another 30% off! 409409 Alexander Alexander Street Street, LaPorte,LaPorte, IN IN 326-8602326-8602 On Hwy 35 - 5 Blocks South of Lincolnway TurnTurn Rightright on AlexanderAlexander Fanning-Howey Associates have designed six schools in Alaska, and Monday-FridayMonday - Friday 10 am 9:30 to 6 topm 7 Saturday Saturday 9:30 9:30 am to to 5 5 pm occasionally Brockway (left) took time off to appreciate the scenery. THE Page 4 May 3, 2007 Brockway Continued from Page 3 tion of the Old Library Art Center, in Michigan City, As the fi rm expanded across the continent, and and the John Lloyd Wright-designed Long Beach Brockway made contacts at national conferences, Town Hall. He also served on the Long Beach Board Fanning-Howey had the opportunity to design of Zoning Appeals. schools in Alaska, one of which is at Gambell, on St. The Brockways’ summer vaca- Lawrence Island in the Bering Sea. “We got in there tions have sometimes consisted by plane,” Brockway recalls, “and if the weather was of sailing a 36-foot sailboat, char- favorable we could fl y out. There were no hotels, so tered from a port at Traverse we slept on the fl oor in the old school building.” City. The boats could sleep six, Sam Towarak, a retired school offi cial from St. and “usually one or another of Lawrence Island and a Siberian Yupik Eskimo, says the children showed up,” turning how readily Brockway adapted to Alaskan culture. it into a family vacation. Their “It didn’t take him long,” Towarak said, “to become son Bill and his wife, Grace, live well-known in the State of Alaska.” Brockway rel- on a sailboat at a lake in Dallas, ished the differences in Alaskan culture as well as where Bill teaches sailing. Old- the similarities to the midwestern way of life. “At est son Mike is a webmaster in the Yupik Eskimo school,” he said, “there were only Michigan City. Anne, the only 150 students -- but they wanted gym seating for daughter, lives in Rochester, 500, so the whole town could go to the basketball N.Y., with her husband Bob Mc- games.” It was not unlike Indiana, where basket- Donough and children, and when ball was king. the Brockways visit, they all go Brockway had played basketball in high school, snowboarding and skiing. Young- and in later years coached a youth team at his est son David is now in Colorado church, Trinity Episcopal Church in Michigan City.
Recommended publications
  • Gayle's Menu Gayle's Menu
    Order Online February gaylesbakery.com or call: 462-1200 Gayle's Menu 8th to 14th Breakfast Seasonal Sandwiches Zucchini & Potato Frittata 6.50 Italiano Ficelle salami, ham, provolone, pepperoncini, vinaigrette & mayo. 9.95 Breakfast Burrito with Potato & Bacon 8.75 /Vegetarian 7.95 Turkey, Provolone & Pesto Ficelle with roasted tomato Greek Yogurt Parfait with Teal’s Granola 5.95 and lettuce. 9.95 Ham or Bacon Scrambled Egg Croissant 8.50/ Vegetarian 7.25 Pastrami Ficelle with Swiss cheese, pickles & mustard. 9.95 Fried Egg Sandwich with Bacon or Spinach 8.00/ 7.50 Albacore Tuna Salad & Cheddar with butter lettuce on Capitola sourdough. 9.50 Breakfast Biscuit with Ham 5.95/ Vegetarian 4.95 Vegan Veggie Wrap our hummus, sunflower sprouts, tomato, Individual Quiche: Bacon, or Tomato & Spinach 5.50 grated carrot & red cabbage in a whole wheat tortilla. 8.95 Crisp Bacon Slices (3) 4.50 Ranch Tri Tip with cheddar cheese, lettuce, tomato and ranch dressing on a francese bun. 9.95 Rosemary Roasted Potatoes 3.95 / 7.95 Masala Chicken Salad Croissant with roasted chicken, Danish, Croissant & Goodies almonds, mayo, currants, celery, scallions and lettuce. 9.95 Kouign Amann 4.75 California Avocado & Jack on hearty wheat with lettuce, sprouts, mayo & mustard. 8.95 Cherry Kouign Amann 5.25 Turkey, Avocado & Jack on hearty wheat with lettuce, Monkey Bread 4.75 sprouts, mayo & mustard. 9.95 Lemon Blueberry Muffin 3.75 Salads Strawberry Cheese Danish 3.75 PRICES ARE PER HALF PINT/ PINT Old Fashioned Cinnamon Roll 4.75 Roasted Beets with Baby Spinach and Ginger 4.25/ 8.50 Croissant 2.95 Creamy Lemon Kale 3.95/ 7.95 Pain d’ Amande 4.25 Crunchy Broccoli & Pecan 4.50/ 8.95 Christie’s Coleslaw 3.50/ 6.95 Chocolatine 3.95 Fresh Fruit, vegan 4.25/ 8.50 Bear Claw 4.25 Albacore Tuna or Masala Chicken Salad 6.95/ 13.95 Downtowner with Sugar 3.75 Crisp Green Salad of the Day 3.50 Ham & Cheese Croissant 5.25 Composed Salads Garlic Cheese Twist 3.75 The Chicken & The Egg our Garden Salad with grilled Mushroom Turnover 2.95 chicken breast and hard-boiled egg.
    [Show full text]
  • Festiwal Chlebów Świata, 21-23. Marca 2014 Roku
    FESTIWAL CHLEBÓW ŚWIATA, 21-23. MARCA 2014 ROKU Stowarzyszenie Polskich Mediów, Warszawska Izba Turystyki wraz z Zespołem Szkół nr 11 im. Władysława Grabskiego w Warszawie realizuje projekt FESTIWAL CHLEBÓW ŚWIATA 21 - 23 marca 2014 r. Celem tej inicjatywy jest promocja chleba, pokazania jego powszechności, ale i równocześnie różnorodności. Zaplanowaliśmy, że będzie się ona składała się z dwóch segmentów: pierwszy to prezentacja wypieków pieczywa według receptur kultywowanych w różnych częściach świata, drugi to ekspozycja producentów pieczywa oraz związanych z piekarnictwem produktów. Do udziału w żywej prezentacji chlebów świata zaprosiliśmy: Casa Artusi (Dom Ojca Kuchni Włoskiej) z prezentacją piady, producenci pity, macy oraz opłatka wigilijnego, Muzeum Żywego Piernika w Toruniu, Muzeum Rolnictwa w Ciechanowcu z wypiekiem chleba na zakwasie, przedstawiciele ambasad ze wszystkich kontynentów z pokazem własnej tradycji wypieku chleba. Dodatkowym atutem będzie prezentacja chleba astronautów wraz osobistym świadectwem Polskiego Kosmonauty Mirosława Hermaszewskiego. Nie zabraknie też pokazu rodzajów ziarna oraz mąki. Realizacją projektu będzie bezprecedensowa ekspozycja chlebów świata, pozwalająca poznać nie tylko dzieje chleba, ale też wszelkie jego odmiany występujące w różnych regionach świata. Taka prezentacja to podkreślenie uniwersalnego charakteru chleba jako pożywienia, który w znanej czy nieznanej nam dotychczas innej formie można znaleźć w każdym zakątku kuli ziemskiej zamieszkałym przez ludzi. Odkąd istnieje pismo, wzmiankowano na temat chleba, toteż, dodatkowo, jego kultowa i kulturowo – symboliczna wartość jest nie do przecenienia. Inauguracja FESTIWALU CHLEBÓW ŚWIATA planowana jest w piątek, w dniu 21 marca 2014 roku, pierwszym dniu wiosny a potrwa ona do niedzieli tj. do 23.03. 2014 r.. Uczniowie wówczas szukają pomysłów na nieodbywanie typowych zajęć lekcyjnych. My proponujemy bardzo celowe „vagari”- zapraszając uczniów wszystkich typów i poziomów szkoły z opiekunami do spotkania się na Festiwalu.
    [Show full text]
  • The Food Timeline
    Culinary History Timeline is a listing of the culinary history timeline with article and/or information resources. http://www.foodtimeline.org/food1.html http://food.oregonstate.edu/ref/culture/ CULTURAL AND HISTORICAL ASPECTS OF FOODS (zu jedem Stichwort- entweder link / oder – Text) http://www.foodtimeline.org/foodfaqa.html Ever wonder what the Vikings ate when they set off to explore the new world? How Thomas Jefferson made his ice cream? What the pioneers cooked along the Oregon Trail? Who invented the potato chip...and why? Welcome to the Food Timeline. Food history is full of fascinating lore and contradictory facts. Historians will tell you it is not possible to express this topic in exact timeline format. They are quite right. Everything we eat is the product of culinary evolution. On the other hand? It is possible to place both foods and recipes on a timeline based on print evidence and historic context. This is what we're all about. About culinary research. P:\Frei_OltersdorfU\eTexte\Ernährungsverhalten - Daten\Ernährungsgeschichte\The food time line.doc American culinary traditions & historic surveys ---Americans at the Table: Reflections on Food and Culture, U.S. Dept. Of State ---Eating in the 20th Century, U.S.Dept. of Agriculture ---Historic American Christmas Dinner Menus ---Historic American Thanksgiving Dinner Menus ---Key Ingredients: America By Food, Smithsonian Insitution ---Not by Bread Alone: America's Culinary Heritage, Cornell Universty ---America the Bountiful, University of California at Davis ---An American Feast: Food, Dining and Entertainment in the United States (1776-1931) ---Cultural Diversity: Eating in America, Ohio State University ---Picnics in America ---School lunches ---State foods, need to cook something up for a school report? Military rations ---U.S.
    [Show full text]
  • Unit: 01 Basic Ingredients
    Bakery Management BHM –704DT UNIT: 01 BASIC INGREDIENTS STRUCTURE 1.1 Introduction 1.2 Objectives 1.3 Sugar 1.4 Shortenings 1.5 Eggs 1.6 Wheat and flours 1.7 Milk and milk products 1.8 Yeast 1.9 Chemical leavening agents 1.10 Salt 1.11 Spices 1.12 Flavorings 1.13 Cocoa and Chocolate 1.14 Fruits and Nuts 1.15 Professional bakery equipment and tools 1.16 Production Factors 1.17 Staling and Spoilage 1.18 Summary 1.19 Glossary 1.20 Reference/Bibliography 1.21 Suggested Readings 1.22 Terminal Questions 1.1 INTRODUCTION Bakery ingredients have been used since ancient times and are of utmost importance these days as perhaps nothing can be baked without them. They are available in wide varieties and their preferences may vary according to the regional demands. Easy access of global information and exposure of various bakery products has increased the demand for bakery ingredients. Baking ingredients offer several advantages such as reduced costs, volume enhancement, better texture, colour, and flavour enhancement. For example, ingredients such enzymes improve protein solubility and reduce bitterness in end products, making enzymes one of the most preferred ingredients in the baking industry. Every ingredient in a recipe has a specific purpose. It's also important to know how to mix or combine the ingredients properly, which is why baking is sometimes referred to as a science. There are reactions in baking that are critical to a recipe turning out correctly. Even some small amount of variation can dramatically change the result. Whether its breads or cake, each ingredient plays a part.
    [Show full text]
  • Food and Drink— — Food and Drink
    Chicago Chicago Food and drink— — Food and drink Dinner Top tables Food and drink — Taste of Chicago To outsiders, Chicago’s food scene is known for a few things: gargantuan deep-dish pizzas, hot dogs decked out with tomatoes and pickles (anything but ketchup) and, on the flip side, a highly regarded fine-dining culture. To Chicagoans, the city’s food scene is all that and so much more. It’s a city that offers Pacific Standard Time, delicious dining at River North every price point, where California dreaming cheeseburgers are as highly sought after as California is chef Erling brown butter-basted rib- Table, Donkey and Stick, Wu-Bower’s major source of eye steaks. The city has a Logan Square inspiration and he transports large Mexican population Alpine state it to Pacific Standard Time and, as such, tacos by emulating the state’s free- are an art form. Chefs The sparing tagline for this spirited vibe and vegetable- from elsewhere have restaurant is “Crusty Bread, focused food. The design of contributed global dishes Brandy, Fire” and it sums the light-filled space – with such as Roman pizza, up the place perfectly. “The terrazzo and wooden floors, Louisiana fried chicken seasonal menu is built around lots of foliage, and white walls and Vietnamese coffee old-world traditions of bread- – completes the West Coast and banh mi. baking, charcuterie and feel. This place is equally suited Much of Chicago’s preservation, applied to to a lively dinner with friends dining scene is centred products of the Midwest,” as a business lunch with clients.
    [Show full text]
  • Lexiko Ido-Angla Ido-English Vocabulary
    LEXIKO IDO-ANGLA IDO-ENGLISH VOCABULARY If a word is an adverb (not derived), conjunction, interjection or preposition, this is shown by {adv.}, {konj.}, {interj.} or {prep.}. Similarly, a prefix is indicated with {pref.}, and a suffix with {suf.}. Verbs: {tr} = transitive; {ntr} = intransitive; {tr/ntr} = both transitive and intransitive; {imp} = impersonal (needing no subject). The abbreviation "Ant:" precedes an antonym. An obsolete word has a bracket before it, and is followed by "(obs.)", a chevron and the word by which it was replaced. A list of abbreviations is given at the end of the vocabulary. Se vorto esas adverbo (ne derivita), interjeciono, konjunciono o prepoziciono, to esas indikata da {adv.}, {interj.}, {konj.} o {prep.}. Simile, prefixo indikesas da {pref.}, e sufixo da {suf.}. Verbi: {tr} = transitiva; {ntr} = netransitiva; {tr/ntr} = transitiva e netransitiva; {imp} = nepersonala (sen subjekto). Vorti inter kramponi, pos verbo, esas vorti qui normale esas uzata pos ta verbo. La abreviuro "Ant:" sequesas da antonimo. Obsoleta vorto havas krampono avan ol, ed esas sequata da "(obs.)", chevrono e la nuna vorto qua remplasis ol. Listo di abreviuri esas ye la fino di la lexiko. Sslonik /www.twirpx.com/ Sslonik 1 A -a (gram.) (adjectival ending) a (= ad) {prep.} (prep.) to (indicating that to which there is movement, tendency or position, with or without arrival) -ab- (gram.) (suffix for shorter versions of the perfect tenses: am-ab-as = esas aminta; am-ab-is = esis aminta; am-ab-os = esos aminta; am-ab-us = esus aminta)
    [Show full text]
  • Le Petit Dejeuner
    abbbbbbbbbbbbbbbbbc abbbbbbbbbbbbbbbbbc LE PETIT DEJEUNER Weekdays 7:30 a.m. — 11:30 a.m. Soft-Boiled Egg* with “soldiers” ........................... 6.00 Steel Cut Irish Oatmeal with raisins or bananas ........ 11.00 Blue Point* half dozen 24.00 Scrambled Eggs in Puff Pastry West Coast* P/A with wild mushrooms and asparagus ............................... 23.00 Oysters du Jour* P/A Eggs Benedict* with homefries ..................... 15.00 / 23.00 Eggs Norwegian* poached eggs with smoked salmon and hollandaise on an English muffin ........................... 16.00 / 24.00 MORNING Avocado and Poached Eggs on Toast* PICK ME UP with tomato-jalapeño salsa ..................................... 19.00 Roasted Pepper and Caramelized Onion Quiche with gruyère cheese and mixed greens .............................. 14.00 BLOODY MARY 15.00 Omelette with Herbs* and gruyère or cheddar cheese, with homefries ....................... 19.00 OYSTER MARY* 16.00 Egg-White Omelette* with homefries .................... 21.00 MIMOSA Sour Cream-Hazelnut Waffles with warm berries .... 21.00 15.00 Toasted Bagel with smoked salmon and cream cheese .......... 18.00 BELLINI 15.00 Homemade Granola with fresh fruit and yogurt ............. 15.00 KIR ROSÉ Fresh Florida Grapefruit ......................... 11.00 14.00 Ham and Cheese Croissant with mixed greens .......... 12.00 BALTHAZAR GREEN JUICE Fresh pressed kale, collard greens, apple, lemon, papaya, cucumber, parsley, basil, celery and orange 12.00 CHEF DE CUISINE Shane McBride 081517 *Eating raw or undercooked
    [Show full text]
  • South Dakota State University Career Service Employees Cookbook
    SOUTH DAKOTA STATE UNIVERSITY CAREER SERVICE EMPLOYEES . COOKBOOK . -·December 1991 -,- ,tS , c,;�17 \ °' \ THE CAREER· SERVICE ADVISORY COUNCIL SDSU is served by 624 Career Service employees both on campus and at various off-campus sites across the state. A Career Service Advisory Council represents Career Service employees at SDSU and addresses issues which affect all Career Service employees in South Dakota. It is comprised of eight members who are elected by their co-workers in each of the follow­ ing areas: administrative/clerical, agricultural services, technical/health ser­ vices, custodial services, maintenance/security and nutrition/4-H assistants. The Council develops and disseminates ·ideas for University improvement, stimulates communication between employees and SDSU administration, contributes to the formation of general University policy and makes recom­ mendations to the President. The Career Service Advisory Council continuously seeks to improve working conditions, salary and morale for co-workers. It also sponsors a variety of projects and programs for its employees. Scholarships are awarded annually to Career Service employees enrolled in classes at SDSU. The New Ideas program offers cash incentives for suggestions leading to a better and more effective work place. Projects through which employees are recog�ized and honored for their contributions and years of service are the Employee of the Month.program, now in its tenth year, and two an­ nual mass meetings. SDSU's Career Advisory Council has also recently pro­ duced
    [Show full text]
  • BAKED GOODS Plus CONFECTIONS & DECORATED ITEMS
    Adult Department BAKED GOODS plus CONFECTIONS & DECORATED ITEMS Coordinator: Kathie Woolard, Greenbrae Judges: Baked Goods: Randall Hicks, Pastry Chef and Culinary Consultant and Educator with Cooking with Rosetta (.com), Castro Valley Lawrence Lavagetto, Assistant, Ramekins Cooking School, Sonoma Lisa Lavagetto, Chef & Instructor, Ramekins Cooking School, Sonoma Julie Steinfeld, Pastry Chef, Ramekins Cooking School, Sonoma Confections: Kathy Collins, Owner, Cake Art Supplies, San Rafael Timeline & Rules Eligibility ➔ Open to all California Residents Entry Forms Due ➔ On or before Thursday, May 16, 5 pm, Fair Office Or: Enter online at marinfair.org through Monday, June 24. A 2019 Registration Fee of $2 per person will apply; save $1 by entering online. Entry Limit ➔ One Entry Per Class, Unless Otherwise Indicated. Entry Fee ➔ $2.50 Per Entry - Fee must accompany Entry Form. Exhibits Received ➔ Monday, July 1, 8 am to 11 am, Exhibit Hall Exhibits Released ➔ Monday, July 8, 12 Noon to 7 pm, Exhibit Hall Be sure to check out Special Culinary Contests held during the fair – watch your delicious entries judged live on stage! See Table of Contents for details. Rules -- 1. Local and State Rules govern this competition. 2. Exhibitors must follow timelines. Entries delivered outside of times designated above will not be judged. 3. All entries must be home-prepared by the exhibitor. 4. All baked foods must be properly labeled with name, phone number, division number, & class number on bottom of container (preferably disposable). 5. All baked foods & any associated ribbons, placards, or containers not picked up as indicated above will be discarded or recycled. 6. Any & all awards are awarded at discretion of the judges.
    [Show full text]
  • Lakesgascookbook.Pdf
    CHEESE BALL From: Lakes Gas Co. #41, Hinckley, MN 2 (8 ounce) packages cream cheese 1 tablespoon diced green pepper 2 cups grated cheddar cheese, (I use shredded) 1 tablespoon diced onion 1 teaspoon lemon juice Dash of salt 2 teaspoons Worcestershire sauce Dash of pepper 1 tablespoon diced pimento Mix all ingredients together and form into a ball. Cover with pecans. CHEESE BALL From: Lakes Gas Co. #46, Sisseton, SD 3 (8 ounce) packages cream cheese 3 (4 ounce) packages ham or beef, chopped 2 tablespoons Worcestershire sauce 2 teaspoons Accent 2 teaspoons onion salt or onion chopped Chop ham as fine as possible; reserve 1/2 to 3/4. Blend cheese, Worcestershire sauce, Accent, onion and part of the ham. Roll into balls and roll in reserved ham. Makes 2 large or 4 small balls. CHEESY CRESCENT NACHOS From: Lakes Gas Co. #00, Forest Lake, MN 1 (8 ounce) can Pillsbury refrigerated crescent dinner rolls or 1 (8 ounce) can Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet 3 tablespoons cornmeal 1 (4.5 ounce) can Old El Paso chopped green chiles, drained 1 cup shredded cheddar cheese (4 ounce) 1 cup shredded mozzarella or Monterey Jack cheese (4 ounce) Old El Paso Thick ‘n Chunky salsa or taco sauce, if desired Heat oven to 350°. If using crescent rolls: Separate dough into 4 rectangles. If using dough sheet: Cut sheet into 4 rectangles. Coat both sides of each rectangle with cornmeal. Place in ungreased 13”x9” pan; press over bottom and 1/2 inch up sides to form crust.
    [Show full text]
  • Annual Report 2011
    MISSION STATEMENT To provide opportunities for persons with barriers to employment to work and live more independently in the community. Lewis C. Chartock, Ph.D., President/CEO OFFICERS: Kraig Kreikemeier, Chairperson David Kutchback, Assistant CEO/Chief of Staff C. Dawayne Barnett, Chief Financial Officer Jay Summerville, 1st Vice Chairperson Mark Arens, Executive Vice President, Program Services Paul Kravitz, 2nd Vice Chairperson Mark Kahrs, Executive Vice President, Retail Tani Wolff, Treasurer Kristy Tourville, Senior Vice President, Retail Christopher Tabourne, Secretary Philesa White, Vice President, Human Resources Arturo Corral, Assistant Secretary Marvin Washington, Vice President, Contracts Jeff Cartnal, Vice President, Program Development DIRECTORS: Hilary Wagner, Vice President, Employment & Training Errin Braddock Robert Lefton Benava Brooks, Vice President, Missouri Work Assistance Scott Brooks Louis Loebner DeAnn Briggs, Vice President, Southeast MO Services Edward Cohen Lucy Lopata Shirley Johnson, Executive Consultant Susanna Creely Stacy McMurray Kevin Shaw, Vice President, Retail Laura Ellenhorn Pamela Meanes Judith Gall Jack Minner Colin Kricensky, Vice President, Contract Sales Barry Ginsburg Harry Moppins, Jr. Barbara Levy-Gaines, Vice President, Retail Elizabeth Green James Mosqueda Becky Polwort, Vice President, Retail Julie Heller Rosenfeld Milton Movitz Pamela Porteus, Vice President, Retail Ted Isaacs David Naunheim Beth Brown, Assistant Vice President, Employment & Training Michael Iskiwitch George Newman Darryl
    [Show full text]
  • Description Pack Brand Raspberry Studel Dough 54
    DESCRIPTION PACK BRAND RASPBERRY STUDEL DOUGH 54/4.5 1/54/4.5OZ RICHS**** STRAWBERRY CHEESE MINI PASTRY 1/300/.75OZ CSM**** PEANUTBUTTER COOKIE DOUGH 4OZ 1/108/4OZ BESTMAID**** DANISH DOUGH SHEET 8X12 1/24/10 OZ PENNANT**** CHOCOLATE AVALANCHE RTB PASTRY 1/60CT BRIDOR**** STRAWBRRY CHEESE CROISANT RTB 1/60/3.99OZ BRIDOR**** APPLE BUTTER CROISSANT RTB 4OZ 1/60/3.99OZ BRIDOR**** ROYAL BLUE BUTTERCREAM RTU 1/12/24OZ BRILL**** PINK CARNATION BUTTERCREME RTU 1/12/24OZ BRILL**** SNAPDRAGON BUTTERCREME RTU 1/12/24OZ BRILL**** VANILLA BEAN MOUSSE FZ RTU 1/6/1.6LB SWT STRT**** CHOCOLATE MOUSSE RTU FZ 1/6/1.6LB SWT STRT**** APPLE FRITTER PARBAKED 2.6OZ 1/17/2.6OZ ACE BAKERY** H.CROWN THKSL WHEATBRRY BREAD 1/8/38 OZ EUROPEAN LEMON CRUMB BAR 8CNT 1/8 CT SWTSTREET*** OTIS 1.5Z CHOC CHIP COOKIE DGH 1/214/1.5 OZ OTIS*** SOURDOUGH BRD LOAF THICK SL 1/8/32 oz EUROPEAN CINN MONKEY BREAD 1/8/16 OZ BRIDGFORD BREAD 12GRAIN DELI STYLE 1/12/24 OZ EUROPEAN PURE&WHOLESOME ASST. PRODUCT 1/1 CT PURE&WHOLE** LAVASH FLATBRD STRIPS 4X20"" 1/120 CT KONTOS*** WHEAT DINNER ROLL DOUGH 1.5Z 1/240/1.5Z RICH'S*** RETAIL C-TAIL FLATBREAD 5.2Z 1/12/5.2 OZ KONTOS*** POTATO BUN SLICE 4 INCH 1/8/12 CT FLOWERS**** MARBLE RYE BREAD DELI STYL 1/12/16 OZ EUROPEAN*** WHEATBERRY BRD THICK SLICE 1/8/36 OZ EUROPEAN COCONUT CUSTARD PIE 10 UNBKD" 1/6/42 OZ SARALEE*** H.CRWN THKSL O.F.WHITE 19SL 1/8/32 OZ EUROPEAN CRANBERY ORANGE MUFFIN BATTER 1/2/8 LB DAVIDS**** CHOCOLATE CREAM CAKE BATTER 1/14/1.5 lb BRILL**** COCONUT PECAN COOKIE DGH 3OZ 1/107/3OZ DAVIDS**** W/G BREADSTICK PLAIN 1 OZ
    [Show full text]