HONORABLE ORDER OF THE GOLDEN TOQUE
JUNE 2009--NEWS LETTER
Communications:
Letters, cards, e-mails and phone calls to/from:
I received phone calls, e-mails from
members: Ken Wade, John Fisher, Marge
Amendola, John Kempf, Robert Benson,
Major Jarman, Joan and Clarke Bernier,
Stanley Nicas, Bill Franklin, Wolfgang
Geckler, Jim Miller, Mike Minor, Van Atkins,
Paul Goebel, Bob Chester, Oliver Sommer,
Jan Verdonkschot, Robert Nograd, Tom
Hickey, Willy Rossel, and they all say hello
and regards to everyone.
##################
News about Jim Kosec
1
blood cells are up. Chemo does a job on
them. It's been a slow go but I am going to
beat this thing. I just want to get all this
cancer behind me.
We are sorry to say that we will not
be able to make the Toque this year. We
are both disappointed but with my
treatments behind and not feeling well for a
few days after I do have them, it is best that
I do not try to take a long trip right now. We
will miss not seeing all of you.
Once again thank you all for the cards,
calls, and prayers.
Love and God Bless to all.
Clarke and Joan Bernier
Have not had any new
information.
Talked to John Kempf for a few
minutes and he is not doing very well
##############
AND A BEAUTIFUL LETTER
From Marge Amendola
################
Hello Jean and Tom,
Our friend Darrell Anderson is not
doing well right now, he has been
hospitalized again for a week he fell down
and hurt his face broke his glasses etc and
is very weak from his dialysis treatments,
I speak with him about every other
day and wanted you to know his status, he
wanted me to let you know that he wont be
able to come to the Golden Toque reunion
nor the ACF convention and wants to stay
home for a while, he sends his regards and
I told him our thoughts are with him, I will
keep you posted on his condition.
Respectfully
John Fisher
##############
Dear Golden Toque Members,
All is going well at the Bernier's
house. We celebrated our 50th anniversary
on the 16th of this June with family and a
few friends. Fun was had by all.
Clarke is still doing well and still
playing nurse to me. My treatments are
going slow as I have had to have a few
treatments cancelled until the white and red
Dear friends of the Golden Toque.
Thank you so much for keeping
in touch. My daughter Jeannie and I
especially enjoy the anecdotes,
newsy letters and the funny stories,
they certainly bring a smile.
It is easy to see how the
Golden Toque created such close
friendships and commands such
respect in the culinary profession,
and for so many years.
I personally recall many fond
memories and good times and
special events we shared with so
many good friends-Stanley Nicas,
Jon Verdonkschot, Walter Meyer and
many more professionals in their
trade and compassion and true
goodness in their hearts.
In today’s busy world as so
many strive to climb the ladders to
success; they sometimes forget
June 14, 2009
HONORABLE ORDER OF THE GOLDEN TOQUE
JUNE 2009--NEWS LETTER
those who helped us take the first
steps.
Of all the many culinary
organizations that Joe worked with to
promote the culinary profession, the
Golden Toque, by keeping in touch,
have shown their respect for Joe and
his dedication to the profession.
It is good to know that the
Golden Toque is still strong in its
commitment to the industry that it
represents.
I am sure Joe is “up there”
somewhere teaching the angels how
to bake better rolls!!!!!!!
God Bless. Stay well my friends and
once again ---THANK YOU
Marge Amendola
###########
Health News:
UPDATE Jan Verdonkschot
I had a nice chat with Jan. He is
attending the meeting in Frankenmuth, MI
at Zehnders. He is with his daughters and is
enjoying everyone & everything; he says
the town should be Zehnders, MI. He is
very positive and misses all his friends and
thanks them all for keeping communication
with him.
He plans on going to Belgium, Spain
with his daughters July for a few days, to
see his brothers and family.
But he has home care every day;
keep in touch with him, please. Cards
should be sent to his home address and
also phone calls.
##################
Sad NEWS:
NONE
#################
KEEP IN TOUCH:
Let us make sure to keep in
communication with all those who are not
2
feeling well a card, phone call, or letter
really helps. Remember— Darrell
Anderson, Joan & Clark Bernier,
Manfred Bast, Stanley Nicas, Jan
Verdonkschot, Walter Meyer, Jon
Greenwalt, James and Barb Kosec,
Rudolph Soeder, Mary Colletti, Bill
Lyman, Ollie Sommer, John Carroll. We
hope for all our members’ quick recovery
and good health.
COOKBOOK NEWS
Cookbook sales and distribution director. We
have cookbooks for sale. Contact information
is:
John E. Bogacki,
3100 Tollgate Road,
St. Louis, Mo. 63129
###################
ADDRESS CHANGES:
CHANGE OF ADDRESSES:
NONE
########
****** NOMINATIONS:
Nominations are now solicited for
next year 2010—
Grand Commander-2 years
Commander Secretary-2 years
Commander Treasurer-2 years
FOR TWO Commander Directors
COMMITTEES AND BOARDS
BOARD OF ACCEPTANCE
Thomas Hickey, Grand Commander-Chairman
William Lyman, Grand Commander Ex-Officio
Dr. Robert Nograd Past Grand Commander
Oliver Sommer, Past Grand Commander
Jean E. Clary, Past Grand Commander
ADVISORY COUNCIL (Art. 15.0)
William Lyman, Grand Commander
Dr. Robert Nograd-Past Grand Commander
Oliver Sommer, Past Grand Commander
Jean E. Clary, Past Grand Commander
John Kempf, Past Grand Commander
Dr, Stanley Nicas, Past Grand Commander
Nominating & Elections
HONORABLE ORDER OF THE GOLDEN TOQUE
JUNE 2009--NEWS LETTER
John Kempf - Chairman
847-526-3466
Lee Conway-Vice Chairman 618-537-8464
Robert Nograd
954-721-2147
Jean E. Clary
702-458-2054
Committee for 2009 Meeting
Lee Conway- Chairman
John Zehnder
Parliamentarian
Dr. L Edwin Brown
904-471-3863
Permanent Records Custodian
David Dodd
Sullivan University
Education/Scholarship Committee
Karl Guggenmos
401-942-9792
Richard Battista
Sergeant of Arms
Van Atkins
702-221-0414
David Dodd
Cookbook Sales & Dvelopment
John Bogacki
314-432-2315x227
Dan Varano
Mary Petersen
Robert Garlough
Promotions & Public Relations
Joel Tanner
616-891-0491
Senior Advisory Committee
Oliver Sommer, Chrm. 636-947-3795WE
Amato Ferrero
706-744-0326
Willy Rossel
305-901-4147
Newsletter
Jean Clary--editor
702-458-2054
Health and Welfare Committee
Derek Spendlove
Joel Tanner
Webmaster
David Dodd-Sullivan University
NOTE!! All donation
checks should be “General Fund or
Scholarship Fund” made payable
to:"Honorable Order of the Golden Toque"--- and sent to:
COMMANDER TREASURER
JOEL TANNER
6875-84TH STREET S.E.
CALEDONIA. MI, 49316
PHONE: HOME: 616-891-0491
Those of you who have been so
generous with your monies, time, effort and
support, THANK YOU SO VERY MUCH!!
**********************
********************
3
New FISCAL YEAR STARTS:
MAY 1,
2009
####################
CURRENT DONORS—2009
JOHN CARROLL
WILLY ROSSEL
BERNARD URBAN
JOHN KEMPF
THOMAS MAAS
WOLFGANG BIERER
NOTE: Fiscal year ends;
April 30, 2010
###################
IMPORTANT DATES for:
2010 ANNUAL MEETING
Will be in the next newsletter
##################
HAPPY BIRTHDAYS TO:
July
Amato Ferrero
John Folse
Scott Gilbert
Harry Hoffstadt
Peter Lehmuller
Tom Maas
Nick Marino
George Mc Neill
Norman Myerow
Robert Nograd
Mike Zelski
August
Joe Aiello
John Bogacki
Bob Chester
Bert Cutino
Paul Elbling
Bill Gallagher
Phil Learned
Dale Miller
Fritz Sonnenschmidt
Martial Valentin
July 24 = 91
July 9 = 63
July 14 = 48
July 30 = 81
July 7 = 50
July 26 = 78
July 28 = 61
July 23 = 59
July 1 = 71
July 21 = 79
July 31 = 69
August 21 = 56
August 14 = 53
August 4 = 73
August 7 = 70
August 22 = 69
August 17 = 61
August 3 = 83
August 6 = 50
August 29 = 74
August 26 = 72
######################
Monday, March 16, 2009
(Chicago) The National Restaurant
Association Educational Foundation
HONORABLE ORDER OF THE GOLDEN TOQUE
JUNE 2009--NEWS LETTER
(NRAEF) today announced the five
restaurant and foodservice industry leaders
to be honored at the 22nd Annual Salute to
Excellence on Saturday, May 16, 2009, at
the Hilton Chicago. Held during the annual
National Restaurant Association
Restaurant, Hotel-Motel Show®, this not-tobe-missed black-tie optional evening is the
NRAEF's premier fundraising event and
pays tribute to extraordinary industry
leaders.
The 2009 Thad and Alice Eure
Ambassador of Hospitality is:
* Robert E. Rich, Jr., Chairman, Rich
Products Corporation
The 2009 College of Diplomates inductees
are:
* Bert Cutino, Chief Operating
Officer, Sardine Factory
* Julie Flik, Consultant, Compass
Group, North America
* Jon L. Luther, Executive Chairman,
Dunkin' Brands The 2009 Michael E. Hurst
Lifetime of Achievement in Education
Award is presented to:
* Donald I. Smith, Westin
Distinguished Professor, Washington State
University
"These extraordinary individuals
have demonstrated an outstanding
commitment to excellence in our industry,"
said National Restaurant Association
Educational Foundation Chair Linda Bacin.
"We are privileged to honor them for their
contributions, and they truly personify our
efforts to support the industry's prosperity,
prominence and pledge to community
involvement."
############
FROM KEN WADE
Well another year come and
gone and still fighting for survival
in the restaurant business, but thank
god all family and friends in good
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health, that’s the most important
news!
I had hoped to get to Detroit
this year to see my friend Aidan
Murphy inducted, a great chef, fine
gentleman, a great addition to our
membership, unfortunately a clash
of dates !
My son Darren is getting
married in Riga, Latvia the week
after and funds do not allow me to
make both trips and family has to
come first.
So please God next year I will
get to see everyone. It’s been a few
years now since I have seen you all.
I hope Chef Jon Greenwalt, Dr
Stanley Nicas and all the other
members who are not well
continue to get better and I get to
see everyone in 2010 best wishes,
Ken WADE
##############
Dear Friends,
Helpful information for WACS 2010
Santiago, Chile Jan. 24-28,2010
It is another case where registration is
online. WWW.WACS2010 website
Email WACS2010@CMCEVENT.COM.
I have been to Chile three times and
it is a charming beautiful country.
Temperature Middle 80's in the day but like
California cool at night 50's
VISA Americans have to pay $100 at
the airport upon entry as we do the same to
Chileans coming to USA.
Overnight flight: It is an overnight flight on
most airlines. I use KAYAK.COM
for fare finding. They will alert you when
HONORABLE ORDER OF THE GOLDEN TOQUE
JUNE 2009--NEWS LETTER
fares are lower.
Registration Fees Delegate 890
Euros= $1175 today, Partner 650
Euros=$875 today. Partners can attend
Opening Ceremony but not the educational
seminars and all the other food functions
planned for attendees. You can register up
to 12/31/2009.
Hotel Reservations should be made early.
Tours will pick up from the Sheraton and
Radisson Hotels.
Convention: Casapiedra Center, using
busses.
Partner Tours
1/24 1 morning or 1 afternoon tour for 2 hr
of Santiago.
1/25 Vina Del Mar and Valparaaiso
1/26 Wine Route to Maipo Valley and
Santa Rita Winery and Museum
1/27 Isla Negra, by the beach, Pablo
Neruda's Home and Museum
1/28 3-hour shopping tour
Bus tours on 25th, 26th, and 27th include
lunch, transportation and guide
If I can help you with any other information,
please call me
904 471 3863
Sincerely,
L. Edwin Brown, ACF Ambassador
#############
IMPORTANT
Submit recipes to Grand
Commander Tom Hickey
Could you please include the attached
in the newsletters? Jean,
Please publish the attached updated list of
those members who still haven't sent in
their recipes for the cookbook update.
Hope all is well in Vegas, Tom
The following names do not have recipes in
the current cookbook:
The following names do not have
recipes in the current cookbook:
1. Joe Aiello
2. Richard Battista
5
4. Charles Carroll
5. Carlo Castagneri
6. Thomas Elkin
7. John Fisher
8. Richard Fisher
9. Norman Hart
10. Mitchell Kostuch
11. Peter Lehmuller
12. George McNeill
13. Dale Miller
14. Hubert Schmieder
15. Irving Schneider
16. Thomas Schreiber
17. Fritz Sonnenschmidt
18. Al Sullivan
19. John Zehnder
20. Michael Zelski
21. Adian Murphy
22. James F. Holden Sr.
23. Uwe Toedter
24. Karl Hutter
25. James E. Trebbien
26. Tom Macrina
27. T.C. Chatterjee
28. Alex Ottman
29. Paul Goebel
###############
TANZANIA, AFRICA - A COUNTRY,
CULTURE & FOOD EXPERIENCE
By Mike Zelski
My wife, Maxine, and I went to
Tanzania, Africa, the first three weeks of
May 2009, to visit and vacation with our
son, Michael. He is serving the last of two
years as a volunteer in the U. S. Peace
Corps. We had an incredible adventure
experiencing the beautiful country, culture
and foods of Tanzania.
Our itinerary included several days
of long haul traveling to and from Tanzania
via Amsterdam, Netherlands. First, we did a
one-day sight seeing tour of Amsterdam.
It’s a city like New Orleans, below sea level.
Many miles of water canals versus
expensive roads were originally build for
transportation within the city. A few of the
HONORABLE ORDER OF THE GOLDEN TOQUE
JUNE 2009--NEWS LETTER
popular windmills that long ago powered
water pumps or sawmills exist outside the
city mainly for tourism. Amsterdam doesn’t
have sprawling suburbs and most residents
live in apartments or condos in the city.
Cars are too expensive to own and parking
is limited therefore an estimated 700,000
bicycles are the major means of
transportation. Bicycles are parked
everywhere. It’s entertaining watching back
packing people of all ages dressed for all
occasions riding a variety of bicycles
outfitted to carry brief cases, groceries,
work tools and babies.
Amsterdam is a nationality
crossroads, and it’s difficult to identify a
specific food preference. Of course, locally
brewed Heineken beer goes well with most
foods. The most interesting and popular
food concept I saw in Amsterdam was a sit
in or takeout food chain called Wok your
Way. They have several small units around
the city with steady customer traffic. They
have a “make your choice” fried noodles or
rice entree menu with “choose your
favorites” beef, chicken, pork, shrimp,
mushrooms, vegetables and “choose your
sauce” teriyaki, sweet and sour, peanut,
oyster, curry coconut and hot sauce. A
compact food prep area and kitchen is
glass enclosed and up front for customers
to watch there personalized food being
cooked within five minutes after ordering. It
features showmanship cooks behind a
unique stainless steel cooking unit with
three propane burner wok stations: two for
cooking and the center for cleaning a wok
for the next order. The stainless steel
surface is self-cleaned with constant
running water.
Our son completed a U.S. Peace
Corps conference in Arusha, Tanzania, and
we met there. We began our journey with a
four day professional driver escorted safari
in northern Tanzania, a flight southeast to
Dares Salaam and two ten hour bus trips
6
(sometimes bone jarring) southwest to the
town of Njombe and back to Dares Salaam
to return to Chicago. Our son’s assigned
village, Idunda, about 1,600 people, is
about 20 miles south of Njombe. Njombe
is a central meeting place for two dozen
men and women U.S. Peace Corps
volunteers each assigned to a separate
village within a 50-mile radius. We met
most of these impressive, college educated,
courageous and self-giving folks when they
gathered on a weekend. About 100 other
volunteers are assigned in other areas of
Tanzania. Their key work is life skill
teaching in the areas of education, medical
and environmental to improve behavior and
HIV/AIDS prevention.
Tanzania is Africa’s largest country,
shaped like Wisconsin but twice the size, is
very beautiful, with mountain chains,
tropical growth and forested country lying
just south of the equator. When it’s spring in
Chicago, it’s fall in Tanzania. Tanzania has
more designated wild life areas than any
other country. One third of its land is given
over to national parks, game and forest
reserves. The most popular of these areas
is the Ngorangora Crater, Serengeti plains
and Lake Manyara where we were on
safari. We stayed in four Serena Hotels on
the safari. Each is uniquely designed to fit
the local surroundings. They have an
executive chef at each of their 28 locations
usually trained in Kenya. They feature
nicely presented buffets for all meals and
also have a side menu. The food reflects
the taste of African cuisine.
Tanzania is a politically peaceful
country. The people reflect that and we felt
welcome and safe. Christianity is the
dominant faith. The native women maintain
the custom of wearing traditional full-length
dresses with colorful shawls and
headdress. They are hard workers often
walking with bundles and pails of water
perfectly balanced on their head. The men
HONORABLE ORDER OF THE GOLDEN TOQUE
JUNE 2009--NEWS LETTER
typically wear western style shirts and jeans
except for the Maaisi tribe in the north,
known as cattle herders. They dress in a
knee length skirt, distinct red or purple cape
and carry a staff or spear when herding. We
had the unique chance to visit a Maaisi
village with huts made of sticks, bamboo,
an elephant grass and cow dung roof (it
absorbs water in the rainy season).
President Obama, whose father
came from Kenya just north of Tanzania, is
a very popular icon. His name is
enthusiastically mentioned to Americans.
His photo and the U.S. flag are painted on
many buses.
Swahili is the spoken national
language. Our son speaks near fluent
Swahili and would converse and interpret
for us – thank goodness!
The average worker in Tanzania
earns $50.00 monthly. The infrastructure
outside Dar es Salaam, the country’s
largest city, is not adequate to support
higher incomes. The people are poor, but
starvation is not a major issue because all
villagers farm to grow food and open food
markets are available to the larger town
dwellers.
Corn, white rice, bananas and
potatoes are the countries most ubiquitous
and preferred foods in the daily diet. They
are the main entrée served with a choice of
numerous side dishes of vegetables,
beans, diced braised beef, goat, pork or
chicken added to a tomato based or curry
cream sauce. Ugali is the major food of
choice. It is corn kernels sun dried, ground
fine and cooked in water with no
seasonings or spices. It has the
appearance, blandness, color and texture
of stiff mashed potatoes. A six to eight
ounce portion is the center of the plate item.
A golf ball size amount is formed in the right
hand and pressed with the thumb forming a
pocket to scoop up any of the selected side
dishes. Spoons are used to eat rice and
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stewed banana entrees along with side
dishes. Mchicha is leafy greens from
spinach, sweet potato or pumpkin greens
cooked with chopped onions, the most
popular vegetable and served with nearly
every lunch or dinner entrée. Uji is any
thickened portage such as bean, pea or
millet. Millet grain is starchy and thickens
like oatmeal when boiled in water and
sugar. Red kidney beans are a major food
served on rice or as a side dish. Eggs are
abundant. No farming equipment is
affordable and all food crops are hand
planted, cultivated and harvested.
People in our son’s village cook with
charcoal or wood. Charcoal is made in the
village and they use a small charcoal
heated stove if they can afford one. Wood
is free. If they cook with wood, they use
three large rocks placed equidistant from
each other, place an aluminum pot on top,
and burn the wood underneath. Chicken,
goat and beef kebobs are either grilled on a
grate or pan fried in sunflower oil. Dried
corn on the cob is roasted and tastes like
popcorn.
Popular fruits and vegetables that
are grown in most villages are watermelon,
bananas, passion fruit, avocado, mangos,
oranges, tangerines, grapes, pineapple,
pears, apples, cassava (a tuber boiled and
has a slight buttery, sweet taste), beans,
onions, garlic, carrots, tomatoes, pumpkins,
peppers, sweet potatoes and potatoes.
Potatoes are consumed frequently and
boiled, roasted or deep fat fried like French
fries in a wok but called chips.
A popular sauce served with white
rice (available only on special occasions in
the village) and Ugali is fine-diced
tomatoes, onion, garlic, carrots, red pepper
cooked in water and beef stock. Wheat flour
is not a grain grown in the village so bread
is not available. Pasta is an unknown. Milk
is available. Cheese is available in town
markets.
HONORABLE ORDER OF THE GOLDEN TOQUE
JUNE 2009--NEWS LETTER
Beef soup (made boiling beef shanks) and
chicken vegetable soup are favorites and
very tasty. They do not use spices or
seasonings other than salt. They don’t grow
herbs; they just grow what they need to
survive. They like their food bland and think
it is delicious.
Bamboo is used for building structures and
to make bamboo wine. Corn whiskey is also
made.
In nearby towns, outdoor farmers
markets offer a huge variety of the above
mentioned foods, clothes that have been
donated from other countries and flip flops,
the shoe of choice. The air in the markets is
smoky because numerous foods stands
charcoal cook beef and poultry.
Restaurants in towns offer foods
abundantly grown in Tanzania but not
usually available in the villages such as
coffee, tea, rice, fish and wheat flour
products. Chapati is wheat flour mixed with
water and deep fat fried resembling flat pita
bread and eaten like we eat bread with
butter. It can be cheese or garlic flavored.
Maandazi is a popular doughnut and
Sambusa or Samosa is triangular shaped
meat or vegetable filled pastry shell and
fried in sunflower oil. Since most food is
eaten by hand, washbasins are visibly
located in the main dining rooms of
restaurants. Everyone consciously washes
their hands before and after eating
Tanzanian food is truly all natural,
grass fed cattle and goats, range free fed
chicken and practically all organic. One of
the few processed foods is ketchup.
Tanzania was an amazing experience in
wild life adventure, friendly people,
traditional culture and native African foods.
################
THE FOLLOWING INFORMATION IS
SUPPLIED BY JAN VERDONKSCHOT
AUGUSTE ESCOFFIER
SORRY NOT ENOUGH SPACE
Continued in NEXT ISSUE
8
######################
Just a quick note, and
reminder, that I’m very sorry to be
missing the Golden Toque Reunion
this year and will miss seeing you and
so many other friends. I’ve copied a
few of them to let them know I’m
thinking about them.
You’ll recall that I mentioned in
an earlier email that I’m going on
European Battlefields Tour arranged
by out mutual friend Jim Doherty
(retired Publisher of Nations
Restaurant News and Vice President
of Lebhar-Friedman Inc). Another
fellow Golden Toque member, Bert
Cutino, is also on this 10-guy private
tour which will follow the U.S. and
Canadian forces routes from
Normandy, through France,
Luxemburg, Belgium and in to
Germany. We’ll also visit Hitler's
Alpine Cottage in Berchtesgaden and
also Nuremberg where some the Nazis
took the big fall. We're staying each
night at a historic/war related hotel or
Chateau, all 4 – 5 stars, such as the
Adlon Kempinski Hotel in Berlin.
Leaving tomorrow, June 12 – returning
on June 28.
The foodservice sector is well
represented in our tour group people
you probably know. . As a result, Jim
has also arranged for a half dozen
special European restaurateur or
hotelier guests to join us for dinner, or
to gives a lecture, and take Q & A. In
addition to Jim, Bert and myself, we
will also share the experience with:
Ted Balestreri – Sardine Factory /Cannery
Row, etc, Monterey, CA
Kelly Brintle- Ventura Foods, L A., CA
Paul Hitzelberger - his runs Del Taco
restaurants in Salt Lake City, UT.
While I’m excited about the trip,
I’ll miss not attending the Reunion. Give
HONORABLE ORDER OF THE GOLDEN TOQUE
JUNE 2009--NEWS LETTER
my regards to everyone.
Mitch Kostuch
###################
I am so sorry to miss the Reunion this
summer! Unfortunately, it is the
same week-end that I am working with the
CIA faculty in Hyde Park producing
a workshop for front-of-the-house
educators.
This is the first time I have
missed seeing all of my friends since I was
inducted into the Toque and I
hope not to miss any more in the future.
Summers are difficult times
because that is when the teachers are
available for professional development
workshops...which is what I do for them!
All the best to you and all my Golden Toque
friends. Mary
Mary Petersen, President
################
I was looking forward to going
to the meeting and reunion; I'm very
disappointed that we can’t go. Its to
hard for my wife to load me and my big
power wheel chair, I no longer can walk
or talk. " SOME PEOPLE SAY I RAN
TO MUCH & TALKED TO MUCH " .
Please tell every one
welcome MICHIGAN, I always enjoy
going up to ZEHNDERS, MAY GOD
BLESS ALL OF FELLOW
HONORABLE GOLDEN TOQUE
MEMBERS&FAMILY'S.
YOURS TRULY,
RICHARD BENSON
#################
HAVE A GREAT FOURTH OF
JULY AND EVERYONE STAY
AS HEALTHY AS YOU CAN.
###################
IF you have some news please submit it
to Jean E. Clary-- jclary4@cox.net
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