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This is in no way meant to be an "authentic" mostarda. Purists would perhaps call it a chutney. Call it what you will, it is a delicious accompaniment to cheeses and cured meats (or roasted...
Sourdough or levain? Debunking the myths and mysteries of harnessing wild yeast
Two years ago, I combined flour and water and waited. This was the initial act of faith that has spawned countless loaves of bread and an incredibly complex and varied relationship between a girl and her sourdough starter. A relationship that has survived summer heat and winter chill, stretches of intermittent dormancy, and even neglect.
I began baking my own bread at the age of 15 or so. I used the recipe on the back of the King Arthur whole wheat flour bag--a very gratifying loaf to make under any circumstances, but especially for a teenager finding her feet in the seemingly infinite world of bread baking.
Volumes could be (and have been) written about what I did not know about bread, but perhaps it was better that way. I was left to my own devices and to the mercies of that single recipe, which propelled me down the path of home baking. Over time, I learned to make more complex breads, but it was not until I tasted my first sourdough that I felt transformed by crust and crumb.
It sounds hyperbolic to say that bread can change your life, but in reality it is no more absurd than reading a book that changes your perception or meeting a person who alters the course of your life in some way. From the first bite of that sourdough loaf I knew that my goal was to make something similar.
But of course, setting goals and meeting them are very different. So different as to almost be divorced from one another except for the winding path between them. And so to say that my first attempts at a sourdough starter were met with failure is almost beside the point. Any road without its tasks, trials, and tribulations may as well be a gondola ride across a calm lake. Pleasant but devoid of all challenge.
Looking back, I can say that the most challenging aspect of sourdough is the misinformation and outright frippery surrounding it. This initial post is intended to dispel some of that. I have not yet met another human being who is incapable of keeping a sourdough starter and making bread with it, and so why more people don't do so is a mystery to me. That is to say, you are more than capable of keeping a starter and making exquisite bread with it.
First off, and to be clear "sourdough" has become the accepted American term for breads made with a long-living "starter." The starter is added to bread doughs to raise them instead of using commercial yeast (also known as active dry or instant yeast). However, sourdough can be a bit of a misnomer. The breads I now make with my 2-year-old sourdough starter are not very sour at all. They have a wonderful flavor--much more complex than your average sandwich loaf--but they are not "sour." In fact, there are those who would argue that if your loaf of bread is sour, you're not doing it right.
While I won't go that far, I will say that this view of sourdough is incomplete. Which is why I refer to my starter as a "levain." Levain is the French term for a mixture of flour and water that has been colonized by yeasts and bacteria. Over time, these organisms consume the natural sugars found in the flour, and you must feed the levain periodically to prevent the organisms from exhausting the sugar supply in the levain.
I also refer to my starter as a levain because most people equate sourdough with the infamous San Francisco-style sourdough breads. San Francisco sourdough is a very particular type of bread from a specific region, and I do not find it applicable to the kind of bread I make, nor is it applicable to levain-raised breads around the world. Thus, for accuracy's sake, many bakers, myself included, prefer the term "levain."
A second misconception about levains is that they vary widely depending on where you live due to local variations in microbial life. For instance, you may hear it said that your levain will be different from every other levain simply because you live in a different place with different yeasts and types of bacteria. This is not entirely true.
You see, while there may be different populations of yeasts and bacteria depending on where you live, only certain types of bacteria and yeast will want to make their home in your levain. This means that whether you live in San Francisco, Seattle, Des Moines, Memphis, or Schenectady, your levain will foster basically the same yeasts and bacteria as anyone else's. What will give your bread its uniqueness are ingredients, method, time, temperature, shape, and technique.
Another common myth is that you should add certain types of fruit to your initial levain to begin the fermentation process. This is unnecessary. You can start a levain with nothing but flour and water, and there's really no need to use anything else. Our culture has come to expect quick results. If quick results are not achieved, we soon grow tired of the process. Adding things like grapes or blueberries or sugar or honey may quicken your levain and get it bubbling faster, but not by much, and they do not add more than very fleeting flavors to it. As Ken Forkish in Flour Water Salt Yeast puts it, "Grape yeasts live on grapes because that's the environment that suits them. Grape yeasts don't flourish in a flour environment."
It is not, broadly speaking, even very important which type of flour you use in your levain. I use organic unbleached all-purpose flour, but you can use bread flour, whole wheat flour, rye flour, spelt flour, or even gluten-free flours. Many bakers use a blend of all-purpose and whole wheat flours. The yeasts and lactic acid bacteria will take to pretty much any flour, but it should be said that they tend to colonize and consume rye flour or whole wheat flour more quickly than others.
I use all-purpose flour for practical reasons. I do a lot of baking, and most of my baking uses all-purpose flour. I buy flour in 25-pound bags for economy's sake, and as you might imagine, it's hard enough finding room in a home kitchen for one 25-pound bag of flour. As I am using an all-purpose flour that is reasonably high in protein (about 11-12 percent), I do not need to use bread flour (roughly 14 percent protein). Do not use southern all-purpose flour (such as White Lily) for bread making. These low-protein flours make wonderful biscuits, but they are not well-suited to bread making.
One of the initial hindrances to my understanding and development of a levain was the vast quantity of overcomplicated information and guidance on the subject. Many authors, in an unrelenting quest to be thorough, fill page after page with charts, feeding schedules, and caveats. Of course, this is an admirable thing to do, but I found it prohibitive as a young baker new to the idea of levain and levain-raised breads.
Some books will tell you that you need to keep your levain at a constant temperature during its initial development. Others will give you detailed instructions for different types of levains. This is good information for someone who has experience using a levain, but initially it's enough to know that levains are not terribly finicky. If you consider the vast array of climates and cultures that use or have used levains, from ancient Egypt to Gold Rush era Alaska, you might get the impression that they are resilient. You would be right. It is possible to kill a levain, but it is not at all difficult to keep it alive.
Come back next week with water and flour, and I'll show you just how easy it is to harness the rising power of wild yeast.
Other articles you might enjoy: Basic Levain
I cant wait!!!
I cant wait!!!
The timeliness of this post
The timeliness of this post is amazing. I was just sitting down to do some web research on growing a "wild" starter, and here you are! I will be awaiting the next post with 'bated breath!
I'm so glad to see you
I'm so glad to see you addressing sourdough. I also have a fascination with it. I've read several of the very large bread books and they do make sourdough sound quite complicated. I've been caring for (I use the term loosely, since I've sometimes neglected it) my sourdough for about a year now and have made bread from it a number of times, with varying results. I enjoyed your first post about sourdough and look forward to the next. I hope you're going to include some recipes at the end.
I agree with Becky P: I hope
I agree with Becky P: I hope you include some recipes at the end. I love to bake bread, and have the bounty of family recipes going back over 100 years. They do not, however, include levain recipes or methods. My past attempts at sourdough starters have all failed miserably, but I now believe I was making it to complicated. I am really looking forward to your next post!
Where is the continuation of
Where is the continuation of this...?
I just read your article
I just read your article about sourdough starter, as a new bread making its was so clear and took the myth away.
Thank you!
Great post. I am new to
Great post. I am new to baking and trying to learn to much to fast. I enjoyed your post. What to learn all I can. Learning to bake is Awesome!!!!!
I have to say I love this
I have to say I love this page. Your sentences are very clear and easily understood. Thank you for taking the time and effort to help us out and share your passion. I will try the recipe for the bread you posted although it seems a bit more involved? I also read the article on the homemade Louisiana hot sauce and I am currently experimenting with various mashes of all colors and flavors. I have finished 2.5 gallons of red mash which I then cooked (I know I know hahah) and strained (extra fine) into bottles and the flavor vs store bought is quite drastic. I love my hot sauce so much I have actually tossed a few bottles of brand name sauce in the can. If you are interested in a bottle let me know. I would love to hear your thoughts on it :) Hopefully the home made sourdough bread vs store bought yields the same outcome. Starter is at two days now and can't wait lol. Thanks again!
There IS so much balderdash
There IS so much balderdash around, I agree! I don't even keep my starter... I put a tablespoon of fresh kefir and two tablespoons of buckwheat flour in a jar, and feed every day for three days with a tablespoon of buckwheat, and enough warm water to keep it fluid. Voila! instant starter with the same flavours as if I kept it forever... because I keep the kefir forever, if that makes sense. The flavour is exceptional, and I also use kefir for the liquid content in my loaf. I have just put one to ferment for 18hrs - parmesan, organic semi-dried tomato, oregano and korean chilli flakes...mmmmm. I get the same flavours as when I used to be bothered to keep starter.
Hello Meg - thank you for
Hello Meg - thank you for your post and responses to others.
I am having a little trouble and am looking to see if you are able to help me. I am following what Ken has said in Flour Water Salt Yeast in making a levain. I grind my own organic whole wheat. When the wheat comes out of the grinder it is about 108 degrees. I only mention that incase that is one of my issues.
On my first day I do things as it says and all turns out good. On the second day I follow things and ye ha I am already over the 2 quart mark. Here is were the problem comes in. I do the third day and it is like I have killed everything. The levain does not grow and there is hardly any bubbles in the mixture at all. The smell is there but no no growth. Not much liquid (hooch) at the top if any and the top is not crusted over. I have now done this three times and have gotten the same results. The first time I cleaned out the side of my container with a wet paper towel and I thought that maybe that is what caused the problem, but the other two times I have not done that and the results have been the same.
The flour when I use it in the mix is at 77.3 degrees, water is at 90 degrees, and the area were I keep the levain is at 83 to 85 degrees with it sometimes going down to 78 degrees. After mixing the water and flour the levain is around 85 to 87 degrees.
Any insights that you have that would help me make it past the 3rd day would be great. I am so looking forward to creating a nice yummy round bread.
Thank you Meg,
Today is the first beginning
Today is the first beginning of ever making a starter for breadmaking. I have been r
researching for two weeks. Sour dough starter did not make sense to me because I have absolutely no experience in bread making. Two weeks ago I got the urge and collected all of what I needed to get started. Researched through pages and pages of ideas. and recipes.
So here I am now in my kitchen. Day 1 of the recipe. has been completed. Wish me luck..
Oh yes by the way , this recipe for basic Levain is so clear and right on. I felt comfortable.
Thank you!
I don't know how old this
I don't know how old this post is but hopefully you simply kept going and found that your sourdough starter needs more time and feeding to rise reliably. Sourdough takes about 3 weeks of daily feeding until the ferment is strong and the good bacteria has multiplied enough to take over the ferment. Seems like you are doing everything right, you just need more time and feeding to get a good strong sourdough starter. Good luck!
Hello! I hope you're still
Hello! I hope you're still answering this blog. I need help! I have been making a starter from the Tartine Bread Experiment Blog. I have been feeding my starter for 12 days religiously and feeding it every 12 hours. (She says you can start making the levain on day 9 but I haven't had time this week.) I use only Bob's Mill dark rye flour and bottled water. I have it in a glass mason jar, sealed and in a dark pantry. On day 4 or 5 it seemed to be getting "foamy" and showing signs of good activity. The bottom of the jar would have lots of air holes when I went to feed it. It wasn't ever super foamy and didn't seem to grow much in size though. For the past 4 days it seems almost dead. There are still a few signs of activity on the bottom many hours after I feed it - some air holes on the bottom - but it seems almost too thick and maybe it has died? I really don't want to start over. Is there any other test I can do before I try making my levain from this starter? Should I start the entire process over!? Thanks!
Ok, this is probably
Ok, this is probably sacrilegious, but can lavains be used in a bread maker? I have no stand mixer and no muscles!
i he being using lavain at
i he being using lavain at work but no one will tell me anything about it, I found it very intresting reading .
we use 75kilos water and 75 kilos flour and I mix 7 mixes a day
I'm curious why you refer to
I'm curious why you refer to San Francisco sourdough bread as 'infamous'. What's wrong with it? What did it do? It's certainly famous, but I don't know of any reason to call it infamous.
"Infamous" was too strong a
"Infamous" was too strong a word Jason... I do think the term "San Francisco sourdough" gets thrown around loosely by high-volume commercial bakers, some of whom occasionally slap the label on inferior products whose only resemblance to real sourdough is a slight tanginess. We LOVE some of the sourdoughs made in San Francisco and have gone out of our way to seek them out the few times we have visited.
By all means Michelle! You
By all means Michelle! You can use the machine to mix, but we would avoid using it during the proofing/rising of your dough, as your machine is probably dialed in for fast-rising breads.
Well thank you for that. I
Well thank you for that. I keep reading about sourdough starter, but I'm not particularly crazy about sourdough bread and felt that I was being left behind somehow.
I have been making levain
I have been making levain based breads for about 3 months. My levain has slowly changed in character, I think mostly due to the fact that I don't follow any schedule at all. Sometimes I feed it twice a day. Sometimes once every two days. I have frozen it twice (in my experience it takes about 5 days to fully revive a frozen levain). I have refrigerated it a few times when I didn't have time to feed it during the week.
This past week, I ran out of APF, so I fed it with rye flour and the smell of the levain has a hint of sweetness. I like my levain sour when I want a sourdough. It gets more sour when I go longer between feedings. Or, I will use a less sour levain for a multigrain wheat bread.
This was a GREAT post and I couldn't agree more that bread baking is life altering.
This is so refreshing to read
This is so refreshing to read. Simple information. Exactly what I'm looking for. I'm grinding organic whole wheat and want to make bread without adding yeast so want to ferment my dough or maybe I should say, make a levain!
I'll check out your link above for making a levain.
Thank you!
I've just started a micro
I've just started a micro bakery in Redruth in order to be able to have great bread in my restaurant because a good loaf simply can't be bought; local bakery standards are so low.
Hello: Thoroughly enjoyed
Hello: Thoroughly enjoyed your article. I was diagnosed with type 2 diabetes several months back and now I want to start making Kombucha tea and sourdough pumpernickel bread as all of these contain vital probiotics to help my gut digest and breakdown the sugar, starches and the proteins in wheat flour so as not to spike my A1C glucose levels. Apparently, you can scrape the brown gunk in the bottom of the fermentation jar of Kombucha tea and make outstanding sourdough starter. What I need to know is: Can you add this brown gunk of yeast ferment from Kombucha tea and feed your sourdough starter with it? Are the 2 types of yeast and ferment compatible or will they kill each other off. Also, because of my so little time, can I feed my starter only once every week. Prior to making my sourdough bread, can I just take out my 1 cup or 2 cups of sourdough starter from refrigerator, let it sit till room temperature and add it to my flour mix in my bread machine, let it sit all night till bread machine starts up around 4 AM to have fresh sourdough bread next morning? Thanks Lawrence Mathon
I had several failed attempts
I had several failed attempts with my starter (which I refer to as my Mother). What lead to my eventual success was using dark rye (aka whole rye) flour in lieu of whole wheat. That change made a huge difference and got things really hopping in the beginning. So to anyone interested in making their own starter, consider substituting rye for the whole wheat.
Hi Lawrence! Unfortunately,
Hi Lawrence! Unfortunately, you can't expect a refrigerated starter to revive so quickly. In order to leaven bread, a starter needs to be kept out at room temp for at least half a day, fed, and has to show signs of life. Otherwise, you really will not know if it's ready for leavening.
As for using kombucha-derived yeasts, people apparently have success with it, though we have no personal experience with it. There are multiple strains of yeast in a kombucha SCOBY, and none of them are the same as the most prevalent sourdough yeasts, but hey, if it works...
Hi Lawrence! Unfortunately,
Hi Lawrence! Unfortunately, you can't expect a refrigerated starter to revive so quickly. In order to leaven bread, a starter needs to be kept out at room temp for at least half a day, fed, and has to show signs of life. Otherwise, you really will not know if it's ready for leavening.
As for using kombucha-derived yeasts, people apparently have success with it, though we have no personal experience. There are multiple strains of yeast in a kombucha SCOBY, and none of them are the same as the most prevalent sourdough yeasts, but hey, if it works...
My name is Dmitry
My name is Dmitry
I'm from Russia
I have my own small bakery
I make a leaven based on hops and bran
Production process 2-3 days
Every 3 hours you need to feed the starter.
When the leaven is ready, it is grinded with bran and dried
Dry leaven good for 1 year
Bread turns delicious and useful
My e-mail is email@example.com
If someone is interested in my information - write
I apologize
I don't know your language
Letter through translator
Hi! Thanks for a great text.
Hi! Thanks for a great text. Regarding your "sourdough" comment, the name has nothing to do with taste. "Sour-" is an old Germanic word that means "fermented", so "sourdough" basically means bread made with fermentation - i.e. every raised bread before commercial yeasts came along. I know this because I'm Swedish and "sour" is the prefix for all kinds of fermented food here (we have lots of it because of our nine months of winter - food preservation has historically been a big deal here). Also, the biblical term for unleavened bread in Swedish is "unsoured bread".
Interesting! Certainly makes
Interesting! Certainly makes sense, in a weird, etymology kind of way. The slip and slide of signifiers, diachrony... makes me want to read some of my dusty philosophy of language texts I still keep around in the garage!
Finally a descent explanation
Finally a descent explanation for Levain....i keep seeing recipes that use it and also have dried yeast. ????? I was having a hard time figuring out if that's what I had to do too...Still kind of confused as to how i use my wild yeast levain but i'll Figure it out...for me the whole wheat seems to make great yeast here in Reno Nevada. We are extremely dry and i have a hard time with bread, but ill get it eventually.

subset: commoncrawl


text:
This star rating is the opinion of the property owner only. A Self-Rated hotel has not been assessed by the AA or Visit Britain, whose official star ratings we use across LateRooms.com.
Courtlands Hotel3 Self rated
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Photo by Bob Carlson
Pictured above are two players rehearsing for tonight's perfor-mance
of "Julius Caesar." At left is Cal Peterson ,junior, who is
playing the lead role of Brutus, and at right is Barbara Olander,
junior, portraying the part of Portia.
Varberg and Anderson Head
Senior Class Next Year
Photo by Ralph Carlson
Pictures above is Wendell Anderson, president of the Bethel
Student Association, giving advice to the newly-elected officers for next
year. L. to R. they are: Bud Lee, vice-chairman of religious council;
Ken Gullman, chaiman of religious council; Barbara Olander, corres-ponding
secretary of Student Association; Nancy Schnorr, recording
secretary; Norris Magnuson, president; Dave Clark, financial secretary;
Ronald Olson, treasurer; and Roger Hedberg, vice-president. Officer
not pictured is Shirley Anderson, secretary of the religious council.
• Be sure to see the class
play tonight or tomorrow
night in the college chapel,
• ; Watch the baseball game
at Como, Bethel vs. Luther,
2:30 p.m. today.
41,-G0_,6310@ junior (lass Presents
J 7 ulius Caesar' Torzite
Belitzh. School Patze4 Shakespeare's "Julius Caesar" will be produced in modern dress
in the Bethel Chapel on the evenings of April 30 and May 1. Sponsored
by the Junior Class, the play will begin at 7:45 with the cost of the
tickets 75c.
Vol. XXXII — No. 14 Bethel College and Seminary, St. Paul, Minnesota April 30, 1954
This group is composed of
Charles Anderson, Norris Magnu-son,
Gordon Olson, Gordon Witz,
John Hiben, and Florence Jacob-son.
Chosen on the basis of their
scholastic achievements during
the past four years, these stu-dents
will be the guests of the
Junior Chamber of Commerce on
May 6 at the St. Paul Athletic
This banquet is held every year,
at which time the six top seniors
from all the St. Paul colleges are
Senator Hubert Humphrey,
a member of the Senate For-eign
Relations Committee,
will speak at a convocation
next Wednesday morning.
His topic is "Ethical Impli-cations
of Present Political
According to Wes For-sline,
this meeting is spon-sored
by the cultural coun-cil
as an effort to re-estab-lish
the idea of convocations
on campus.
Classes will be shortened.
The definite time will be an-nounced
early next week.
Sem Seniors Institute
Circulating Library
The senior class of the semin-ary
recently decided on their
class gift which will be a contri-bution
of money for a circulating
library for pastors.
Gass Tillman, senior class pre-sident,
stated that it has been
the desire of the seminary facul-ty,
library administration and
conference pastors for sometime
to make the library facilities
available to pastors, and by the
initial gift from the senior class,
a circulating library of books
used will be those from the pres-ent
library plus new ones to be
Marlys Malmsten
Edits '55 Spire
Marlys Malmsten, junior, was
appointed by the student senate,
editor of next year's SPIRE.
Marlys has been assistant edi-tor
to Barbara Olander this year,
and has also been active in other
areas on campus. She is president
of BWA and a member of the
chapel choir.
Chosen assistant editor for this
year is Fred Thomas, junior. Fred,
who has been this year's sports
editor, has also been active in
previous years on the sports staff
of the CLARION.
Eugene Sprinkel, sophomore,
who has this year been business
manager of the SPIRE, was again
appointed to that position. Eu•
gene has, during the year, also
been active in the intramural
sports program.
Details Announced
For F-S Banquet
"The Sound of One Chord" is
the theme of the Frosh.-Soph.
banquet to be held Friday, May
Rev. Gunnar Hoglund from the
Conference Headquarters in Chi-cago
will be the guest speaker.
Special music will be furnished
by Carol Landberg, violinist, from
Elim church in Minneapolis, and
by a male quartet from the fresh-man
class. Dale Larson, Linden
Magnuson, Dave Miller and Paul
Sandberg comprise the quartet.
The banquet will be held in the
Oak Grill Room at Dayton's in
Minneapolis at 6:30 p.m. Price of
the tickets is $3.35 per person.
The program committee is
headed by Dick Westby, with
Paul Berg, Nell Bloyd and Joyce
Jackson committee members. Dick Varberg
Wedan Heads Next
Sem Senior Class
Warren Wedan. who serves as
minister of the Foreston Evangel-ical
Free Church, Foreston, Minn.,
was elected the 1954-55 senior
class president at the Middleman
class session Tuesday. The presi-dent-
elect graduated from the
Moody Bible Institute in 1948 and
was graduated from the Univer-sity
of Minnesota in 1952.
The class elected Gordon Paul-son,
a Bethel College graduate
majoring in philosophy, as vice-president.
He has just completed
a term of office as president of
the C. Y. F. young people's group
of Calvary Baptist Church, St.
Elected to the office of sec-retary-
treasurer was Vern Merck.
Merck attended Asbury College
and later Wheaton College where
he was graduated in 1950. He
teaches a Sunday School class at
Spring Lake Park Baptist Church.
The lead role of Brutus will be
assumed by Cal Peterson, while
the tithe role of Caesar will be
played by Ben Bertell. Ronald
Palosaari will portray the schem-ing
Casius and Don Richardson
the oratorical Antony. Others in
the play are Barbara Olander,
Lois Eliassen, Bud Lee, Wally Ol-son,
Al Glenn, Fred Thomas, Gene
May, Eddie Meyer and Bob Peter-son.
The play, one of Shakespeare's
earliest tragedies has long been
popular with theatre goers and
students of literature alike. Deal-ing
with the overthrow of govern-ment
and the ensuing consequen-ces,
the theme of Julius Caesar
is of perennial interest. This
theme is of perhaps more interest
to us today than ever before.
It may well be that an intelli-gent
observer and student of this
play may infer and formulate
new and deeper insights into our
contemporary problems.
Cam 2414, Caleitria4
Tonight and tomorrow night—
Jr. Class Play, "Julius Cae-sar,"
college chapel, 7:45
Monday, 10 May — Student
Wives' Meeting
Tuesday, 11 May — Swedish
Club, Mrs. Sjordal's home.
— Piano recital by
Carol Frykenberg's and
Ruth Thomas' pupils,
Friday, 14 May — Frosh.-
Soph. banquet
Saturday, 15 May — B Club
Basket Social
Monday, 17 May — Vocal Stu-dents'
Friday, 21 May — Junior-
Senior Banquet
Lee Speaks At
Sem Banquet Fri.
May 7, 1954, is the date set for
the annual Seminary Banquet
which is to be held in the Capit-al
Room of the Golden Rule
downtown St. Paul at 6:30 p.m.
The price is $2.50 a plate.
Professor Mark Lee, Chairman
of the speech department, Direc-tor
of debate, and Director of the
dramas at Northwestern Schools
will be the speaker. Besides pas-toring
the Covenant Church at
Buffalo, Minnesota, he teaches a
full load at Northwestern. Pro-fessor
Lee, who has graduated
from Wheaton College and has al-so
received his Masters from
there, will speak on the theme
"How to Use a Seminary Educa-tion."
His message will present to
the graduating seniors how they
can conserve the fruit of semin-ary
training and, also, how they
can continue to grow in their
Christian life.
Mr. Oliver Mogch, Associate
Music teacher at Northwestern
Schools, will be the guest singer
of the evening.
CLARIONS are being sent
to the Chapel Choir which is
out west on their annual con-cert
tour. The CLARIONS will
be mailed to Ephrata, Wash.
so that when the choir ar-rives
there they will be wait-ing
for therit
Top Grads Picked
For Honor Banquet
Six graduating college seniors have been chosen to attend the
Court of Honor banquet sponsored by the St. Paul Junior Chamber of
Dick Varberg was chosen by the junior class in last Thursday's
election to be president of their class for next year. His first year on
Bethel's campus, Dick has been active in various extra-curricular
activities, predominately that of being a member of the chapel choir.
Dick, whose home is in Fertile, Iowa, spent two years at Waldorf Jun-ior
College in Forest City, Iowa.
Chosen vice-president of next
year's senior class is Bailey And-erson.
Bailey, a member of last
year's Invasion Army, is from
Des Moines, Iowa.
Marilyn Anderson was elected
secretary of the class. Marilyn,
editor of the CLARION, is from
Chicago, Illinois.
Richie Peterson was chosen
treasurer of the class. Richie, who
is completing his third year on
Bethel's campus, hails from Ha-ger
City, Wisconsin.
Page 2 THE CLARION Friday, April 30, 1954
Publications Banquet
Marilyn Anderson and Barbara Olander successfully net a nine, inch
trout in the Garden Room of Lowell Inn at the publications banquet
April 20.
.&JEe4S ia die ecida4
Shall authoritarian McCarthy-ism
be embraced by those who
claim to hold to the traditional
Baptist beliefs on democracy?
This question is very pertinent
in light of the seeming uncritical
acceptance in the past week of
ultra-right wing crusaders, who
in the disguise of fighting Com-munism
have gnawed at the very
roots of honesty and fair trial. It
appears that some Christians be-lieve
that anything that is oppos-ed
to Communism is right, this
is not only hard to substantiate
from the point of logic but his-tory
has painted its grim refuta-tion.
Lets be critical and not em-brace
all who claim to be of our
fold or who would appeal to our
nationalistic passions.
Ralph Einar Carlson
Items of Thought
by President Wingblade
In the history of water navigation there have been three kinds
of boats. One was of the canal boat type—drawn by mules or horses
along the shore. When the draft animals pulled there was progress.
Otherwise not.
Some people seem like that. You must pull them or push them
along if they are to move. Otherwise all remains pretty much "status
Then there was, of course, the sail-boat. With favorable winds
the vessel moved forward. When winds died down the progress ceased.
Some people are like that. To get them moving and working
there must be an external cheering on, applause, perhaps flattery.
But then there is a third kind of boat that we know so well
today—with the motive power deep in the hold—it may be steam or
electric power or atomic. But the vessel is independent of wind or
weather and every external influence.
Some people are like that. There is something within that is able
to overcome every wind of opposition. And for the Christian and for
Paul,—it is the love of Christ that constrains us and impels us victor-iously
As a boy I ran about on a great White Star liner crossing the
Atlantic. The ship plowed its way through great waves—sometimes
mountain high in a storm. One day we boys were privileged to visit
the center of power—the great throbbing engine with its massive
cylinders and driving shafts.
There, was the secret of the power and progress. We have stu-dents
like that. It is "Christ in you—the hope of glory"—and the
Cries from the Chorus
(Ed. note: This article was written for use in the CLARION as a
timely account of events on the girls' chorus trip' Sent from Iron River,
Michigan on Tuesday.)
Since starting our trip, we girls are agreed that "there's nothing
like a girls' chorus trip."
Our concerts are varied and include, in addition to the chorus num-bers,
the male quartette, a piano solo by Cathy Babcock, a solo by Mr.
Stjernstrom, a reading by Bev. Widen, an instrumental and vocal trio
by Carolyn Dahlquist, Jan Johnson, and Ruth Martinson, a quintette
composed of the quartette and Mr. Stjernstrom and testimonies by sev-eral
of the girls.
Every night one member of the trio develops some kind of ailment
to try to get out of playing, but at the last minute they always come
through. Now Ruth has sinus trouble so the trio is really incapacitated
for a while.
We have had an excellent response from the people in the churches.
So far, we have given seven concerts. W sang over the radio at Mar-quette
and also in the high schools at Marquette and Manistique. The
principal at Manistique, Mr. Carl Olson, said, "This has come to be a
high point in our school year and we consider it a wonderful spiritual
and musical experience whenever a Bethel group appears at our school."
Our singing was the fourth time a Bethel group has sung in the Man-istique
high school.
Along with the enjoyment we receive from singing, we have a great
time travelling and staying in the various homes.
The quartette, composed of Dave Clark, Curt Fauth, John Soneson,
and Russ Baustian, has proven to be a valuable addition to the chorus,
not only in their singing, but also in the roles of risers, robe, and lug-gage-
carrying committees. In the bus, the fellows — that is, all but
Curt, sit near the front with Mrs. Stjernstrom. "Flirty Curty" sits in
the back giving fatherly advice and reading poetry to he girls. At the
churches, the fellows are kept busy before meals in politely seating all
of the girls. They usually seat themsevles one at each table.
At Ladysmith, Wisconsin, several of the girls short-circuited the
usual steps in the "process" and became "engaged." Among the newly-engaged
are Bev Carlson, Joyce Martinson, Carol Engholm, Marilyn Far-gard
and Barbara Harper. Audrey Berge and Avis Anderson are also
wearing large diamonds. Mr.' Stjernstrom became alarmed at the new
development and said, "Next year there won't be any new fellows at
Bethel when they see all of the girls are engaged."
Our director is aging fast on the trip. He has had a birthday every
day. Now he is conditioned so that he automatically gets up and hobbles
around the table the minute we start singing "Happy Birthday."
Carol Engholm, Carol Granholm, Nancy Gustafson and Marilyn Far-gard
are prepared for anything, since they procured squirt guns. Becky
Gotfredson nearly drowned in a water dual with Mr. Stjernstrom. Nat-urally,
he won the bout!
Following our concert at Iron Mountain, Michigan, some fellows
from Northern College called up four of the chorus girls and asked for
dates. The girls waited for an hour for them to come over, but evidently
they got discouraged after hearing that two of them were attached.
A similar-experience was had by the quartette. The four fellows met
at the bus Sunday morning feeling very flattered and important. The
night before they had received a phone call from four Covenant girls
who had enjoyed their singing and "wanted to hear more about Bethel."
The girls invited them over for hamburgers. but they were forced to
decline because they had no way to get over there. The names of the
four "Covenant" girls turned out to be Barbara, Ruth, Gloria, and Joyce.
Ten of us enjoyed staying over night at Martinson's cabin in Man-istique
on Sunday night. After snipe hunting and a light lunch, we
sacked in about 3 a.m.
Although we have had too much food and not enough sleep, with
the help of our three nurses — Barbara Harper, Edna Kipp, and Adella
Bennett—we'll survive until Saturday night when we get back to Bethel.
Photo by Ralph Carlson
Dean Carl Lundquist commends publications workers and carries
through with theme of "rejoicing" at the banquet.
In the setting of the Garden Room at the Lowell Inn, Stillwater,
Minnesota, the CLARION and SPIRE staffs combined for a banquet
Tuesday evening, April 20.
One-half fried spring chicken plus fresh vegetables, spring salad,
fresh melon cup and pecan pie composed the menu which was
served in a lovely colonial-dining atmosphere.
were President H. C. Wingblade,
quist. President Wingblade
and Dean and Mrs. Carl Lund-
Guests-of-honor for the evening
their respective staffs to the
staffs of next year.
of the SPIRE, read wills from
brought greetings to the publica- Along with members from the
tions staffs, and Dean Lundquist two publications, the advisers
gave the message of the evening. were presented — Dr. Virginia
Grabill, adviser of the SPIRE,
Eugene Sprinkel, business man- and Mrs. David Guston, adviser of
ager of the SPIRE, was master the CLARION.
of ceremonies. Nancy Swanson
After the enjoyment of the
and Dale Nystrom sang two du- beautiful surroundings excellent
ets, "Thine Alone" and "I Am food and fine program, and
Satisfied With Jesus." Marilyn CLARION and SPIRE hope to
Anderson, editor of the CLAR- make this banquet an annual ev-
ION, and Barbara Olander, editor ent
Student Newspaper of Bethel College and Seminary
Saint Paul, Minnesota
MARILYN ANDERSON, Editor; ELOISE ANDERSON, Ass't. Editor;
DON STIPE and DALE NYSTROM, Sports Editors; DON RICHARDSON
and RONALD PALOSAARI, Co-feature Editors; CHUCK FRANSON,
Business Manager; DAVE CLARK, Advertising Manager; BONNIE
WELIN, Circulation Manager; RALPH CARLSON and BOB CARLSON,
STAFF MEMBERS: Carolyn Anderson, Morrie Engstrom, Allen Fred-rickson,
Becky Gotfredson, Susie Kettelson, Marie Magnuson, Ripley
Moore, Dorothy Larson, Donn Goss, Jean Seldon, Sally Ann Waindl,
Roy Walters.
DAVID GUSTON, Adviser
Printed by The. Anderson Press, Minneapolis, Minnesota
Issued bi-weekly during the school year, except holidays and vacations.
Subscription Price: $2.00 Per Year
The editor wishes to express
thanks to Roger Hedberg and
Gene Messenger who ably
helped to make up the CLAR-ION
this week in the absence
of several staff members who
are on choir trips.
ORACE H. HANSON, Reg. Phar.
1583 Hemline Avenue North
NEstor 2034
An accredited school of
With college affiliation if desired
The Mounds-Midway School of Nursing operated in con-nection
with Midway Hospital and Mounds Park Hospital,
offers the unusual opportunity of studying nursing in hos-pitals
of high standard in an atmosphere of Christian fellow-ship
and missionary interest.
Minimum prerequisites for entrance: high school diploma,
sound health, good character, and church affiliation.
• Application should be made to:
MISS MARY DANIELSON, Director
Mounds-Midway School of Nursing
Friday, April 30, 1954 THE CLARION Page 3
Bethel Groups Now
On Concert Tours
The publications staffs will in-clude
four areas. 1) The editors
will receive book ends; 2) assis-tant
editor, business manager and
any other with similar responsib-ility
and quality of work—gold
key or pin; 3) those with primary
responsibility for sections, or who
otherwise take responsibility and
supervise work of others—first
year, silver key or pin; if pre-viously
earned silver, gold key or
pin; 4) those who do piece work
on assignments (reporters, photo-graphers,
copy writers, or typists)
and who have exceeded a set
number of _ points based_ on_ both
quality and quantity, whether in
first or second year'—silver key
or pin. No additional award will
be given for the second year in
the same capacity.
Students in the choruses (male
chorus, girl's chorus, or chapel
choir) will receive a silver key
or pin for the second year and a
gold key or pin the fourth year.
Debate students will be placed
into two groups: 1) those who
attended most tournaments and
did excellent work — first year,
gold key or pin; if already earned
gold award—paper weight. 2) At-tended
most tournaments and did
good work — first year, silver
key or pin; no additional award
for second year of good work.
The general regulations regard-ing
this new system of awards
includes the following: 1) person
receiving awards should have: a)
held the position for most of the
year; b) adequately fulfilled the
esponsibilities of the position;
c) carried 10 or more credits for
each of two quarters. 2) Prob-lems
of interpretation may be
decided by joint faculty-student
committee on student activities.
Senate Appoints
Council chairmen
For Next Year
At the last meeting of the stu-dent
senate, several appointments
were made for chairmen of var-ious
Rodney Erickson, seminary
junior, was appointed chairman
of the social council. Rod has
been a member of the social
council this year and two years
ago served as vice-president of
the senate, thus co-ordinating all
social events on campus.
Wes Forsline, seminary middle-man,
was re-appointed chairman
of the cultural council. Wes
has been chairman of the cultur-al
council since the middle of
winter quarter.
Marilyn Anderson, junior, was
appointed chairman of the publi-cations
council. Marilyn is at pre-sent
the editor of the CLARION.
Chairman of the athletic coun-cil
has not as yet been chosen.
LEFT: Nels Stjernstrom, direc-tor
of the girls' chorus, is pic-tured
with several members of
the chorus plus the male quar-tette
before leaving on their tour
of Upper Michigan and Wiscon-sin.
The quartette which is trav-elling
with the chorus is compos-ed
of Russ Baustain, John Sone-son,
Curt Fauth and David Clark.
The group will return to St. Paul
after their concert in Trade Lake,
Wisconsin tomorrow night.
RIGHT: C. Howard Smith, dir-ector
of the chapel choir, is
boarding the bus with several of
the choir members as they were
seen last Friday leaving for their
Pacific Northwest tour. Thusfar,
their trip has taken them to Sal-em,
Oregon where they will be
singing tonight, and further con-certs
will be given in Tacoma, Mt.
Vernon, Custer, Seattle, Ephrata
and Spokane, Washington; and
Kulm and Marvin, South Dakota
before their return to campus
Monday, May 10.
'Piano Recital
Set for May 11
A piano recital will be given in
the college chapel Tuesday, May
11 by the students of Carol Ad-dington-
Frykenberg and Ruth
Carol Frykenberg was graduat-ed
last year as Bethel's first mus-ic
major and Ruth Thomas, for-merly
a Bethel student was piano
soloist for the chapel choir con-certs.
Both Carol and Ruth are
teaching piano at present and
will present several of their stu-dents
in this recital.
Time of the recital is 7:30 p.m.
The public is invited to attend.
CYF Conference
Begins Tonight
The annual state CYF confer-ence
will be held at the Bethlehem
Baptist Church in Minneapolis
this weekend, April 30, May 1,
and 2.
Dr. Bernard Ramm will be the
main speaker for all the sessions,
the first one tonight at 7:30 p.m.
Saturday afternoon there will be
discussion groups, and the film,
"Prior Claim" will be shown. Sat-urday
evening's banquet and the
(closing rally Sunday afternoon
will feature special music by the
Nelson Brothers Trio and Roger
Swank, trumpetist.
The theme of the conference is
"Consider Your Ways." All Beth-el
students are invited to attend.
Berg Speaks at J. S.
Juniors and seniors are urged
to make plans now for the J. S.
Banquet to be held Friday, May
21 at the Radisson Hotel, Minne-apolis.
Guest speaker of the evening
will be Dr. William Berg, direc-tor
of Evangelism for Augustana
Lutheran Churches. Special mus-ic
will be furnished by a harpist
as well as vocal music.
Price of the tickets soon to go
on sale is $3.35 per person.
May 11 is the date for the final
;meeting of the Swedisch Club.
The meeting will be held at the
home of the Swedish instructor,
Mrs. Sjordal. The address is 1551
East River Terrace, Minneapolis.
Election of officers for next
year will be the main item of
business at this meeting. A time
of games and fellowship is also
being planned.
Transportation will be provid-ed
from the Girls' Dormitory at
7:00 for those who need it.
Installation of officers will be
held on May 10 for the Student
Wives' Association. The officers
who will be installed are the fol-lowing:
President, Gladys Feath-erstone;
Vice-president, Pat Han-stad;
Secretary, Eileen Hogan;
Treasurer, Tammy Yonkers; His-torian,
Eloise Brown.
This final meeting of the year
for the SWA will be a combined
meeting with the faculty wives
who will be the guests of the
Winfrey's Variety
1532 Larpenteur : MI. 7849
Gospel Team Briefs
Last Sunday, April 25, seven
Bethel Gospel teams presented
special music and brought mes-sages
in churches both in the
twin cities and in distant places.
Kathryn Gustafson, Bonnie We-lin
and Dallas Engel were at the
Temple Baptist Church in Thomp-son,
-Iowa all day Sunday, and
Jerry Anderson and Joel Bermu-dez
were at the Olivet Baptist
Sunday School.
David Sperry was missionary
speaker at Bloomington Baptist
church Sunday morning and at
the Linnea Home in St. Paul Sun-day
afternoon, Josephine Wilm-ington,
Ray Singleton; Bob Wise-hart
and Clare Cable provided
special music, and Robert Feath-erstone
brought the message.
Russell Voight, Calvin Fern-lund,
William Slivka, Russell
Sandblom and Robert Carlson
were at the First Baptist Church,
Wisconsin Rapids, Wisconsin, all
Tuesday evening, April 27, a
Bethel gospel team visited an
Indian reservation near Isle, Min-nesota.
Mr. Robert Featherstone,
director of Christian Service Ac-tivities,
accompanied the group
which was composed of Bailey
Anderson, Bonnie Welin, Jer-ry
Anderson and Roger Larson.
Bailey played his cello and pre-sented
object lessons. Jerry And-erson
provided music on his ac-cordian
and Roger Larson played
the cornet. Bonnie Welin was
the accompanist.
Hamline Cleaners
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Photo by Bob Carlson
New Award System
Adopted by Faculty
After an investigation by a faculty-student committee, the faculty
last week accepted a new plan of awards for extra-curricular activities.
Two categories of awards will be given in the student government.
These include: 1) the president, who will be awarded book ends; and
2) members of the cabinet and chairmen of the councils who will be
awarded paper weights, and for second year service, and additional
plate will be added.
N. L Hermes
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"A Friendly Christian
Illinois-Michigan Wins
Girls Volleyball Tourney
Tennis Team Loses to Mac;
Defeats Hamline Pipers
The Bethel tennis players got the spring sports season off to
a start by splitting their first two matches.
Their initial start was marred by a defeat at the hands of the
Macalester team. However, they quickly recuperated by taking the
Hamline match, 6-3. The first match was technically a forfeit, because
several of the netters neglected to show up on time. They played the
match, however, and Larry Van Heerden was the only victor out of
three sets of singles and doubles set.
Photos by Bob Carlson
Pictured above are the members of the Illinois-Michigan Volley-ball
Team which won the girls' intramural tournament. Left to right:
Dorothy Stipanuk, Bonnie Welin, Beverly Patterson, Shirley Anderson,
Francis Johnson and Carolyn Dahlquist.
The girls' volleyball tourna-ment
ended Wednesday night,
April 21 with the Minnesota-Wis-consin
team defeating the Illin-ois-
Michigan team for the cham-pionship.
The first game of the play-oft
was won by Illinois-Michigan with
Minnesota-Wisconsin taking the
last two games.
Members of the champion team
are Carolyn Dahlquist (captain),
Beverly Patterson, Bonnie Welin,
Shirley Anderson, Francis John-son
and Dorothy Stipanuk.
The Illinois-Michigan team is
composed of Angie Armbruster
(captain), Carol Engholm, Marilyn
Fargard, Lois Barnes, Carol Gran-holm,
Phyllis Anderson, and Sus-ie
Beverly Lentz was referee of
the championship games.
As I See It...
by Mortsyn
(Editor's note: from the spacious
room afforded by one Greyhound
seat in the wee hours of the mor-ning
somewhere along the high-way
in Montana after an all-night
trip comes this on-the-spot re-port.)
In the midst of the sagebrush
and the chaos of a riotous choir
some would dare to reminisce
back to last Friday when we chor-isters
left the campus. It was a
regular royal send-off, climaxed
by a smacker blown clear across
the campus by Millie as the bus
careened down Snelling Ave. At
present the only evidence of civ-ilization
in this vast wilderness is
the main drag of the Northern
Pacific plus the musical cacapho-ny
of five ukes and the sweet
strains of, "Have I Told You Lat-ely
You're A Daddy."
From the moment that Bethel
homeland loomed out of sight we
knew we were in for one of those
escapades to be lived over and
over again throughout life-dom.
Already Don Stipe has been elec-ted
as head-librarian. At our Fer-gus
Falls concert he didn't think
he would quite be able to see our
director. So, each time we came
out for a group he brought a
book or two to stand on. That was
0. K. until he brought out a
"Webster" for the last group. ,He
towered so high above everyone
else that laughter was very near-ly
the high note of the group. ____
Jim Young and Donn Goss have
found great pleasure in singing
unscheduled solos. Distinguished
guys, eh? Marilyn Hagstrom can't
remember to pack her shoes. In
available at your
TOetbei T600tt5tore
Choose now from our
complete selection
fact, she forgets lots of things.
But there are a lot of lonely
hearts who aren't forgetting. They
just sit on the bus and brood.
There's no need for taking down
statistics on anything. Warren
Nelson will give his complete re-port
of vital statistics immediat-ely
upon return. This report in-cludes
everything from the num-ber__
of shock._ treatments _ each
week at the state hospital in Fer-gus
Falls to the number of wheel
revolutions from St. Paul to Seat-tle
(and return, too).
George's (our bus driver) right
hand man and constant compan-ion,
Roger Moberg, has already
taken control of the other driv-er's
seat, wears the official driv-er's
cap, and has the official title
of "opener and shutter-er of the
door at railroads." Wheel Nancy
Mullin wants to know if we're
going to see the Royal George.
Thought he died!
Jay Dikkers has started a cul-tural
collection of pictures; only
high school girls qualify. Harris
Paulson is head deputy of the
water revolters. C. Howard Smith
has no defense. Such insubordin•
ation! Rod Erickson is selling lug-gage
insurance. As soon as he hits
his peak he's going to declare
bankruptcy and fore-close his
business ("fore" he gets found
BETHEL vs.
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Concordia Downs
Diamond Nine
Wednesday afternoon Concor-dia
College tamed the Royals with
a 3-2 victory at the Concordia
baseball diamond.
Smude of Concordia pitched a
3-hit ball and was fortified by
good defensive play by his team-mates.
Burleson yielded 5 hits for the
Bethel nine and grew more effec-tive
as the game grew older. Cost-ly
errors on the part of the Roy-als
cost them two runs in the sec-ond
and one in the third.
This afternoon the Royals en-tertain
Luther on the Como Park
The infield had John Wallberg
at 1st base, Gene Messenger at
2nd base, Howie Johnson at 3rd
and Wes Larson at shortstop.
The outfield was composed of
Gene Anderson, Vern Peterson
and Bruce Anthony. Gene Mes-senger,
the lone returning veter-an
looked very effective at 2nd
base as did Dale Larson, fresh-man,
who came in .later at short
stop. Vern Peterson got two good
hits as did Frank Burleson.
There was a decided need for
defensive improvement in the in-field
as well as a more potent
production from the hitters. All
in all, though, the team showed
excellent promise.
The Royals bounced back and
took a decisive victory over Ham-line,
our next door neighbor. The
victory showed that the squad has
excellent potential and has fine
chance of having a very good re-cord
this season.
Larry Van Heerden, who won
his second match, along with Paul
Sandberg, Bud Lee, and Roger
Berg won their singles matches.
Then Bud Lee and Paul Sandberg
along with Roger Berg and Cal
Edlund won their doubles match-es.
This year's team has a nucleus
of three veteran lettermen and
some very promising newcomers.
The returning lettermen are Bud
Lee, senior, Roger Berg, seminary
middleman, and Cal Edlund, sem-inary
senior who is also acting as
player coach, The newcomers to
the roster are Paul Sandberg,
Dave Miller and Henry Pederson,
all freshmen, and Lawrence Van
Heerden, special student.
Roger Berg is the No.. 1 man
on the squad with Cal Edlund
No. 2. An elimination tournament
between Bud Lee, Paul Sandberg,
and Larry Van Heerden is in
progress to determine the No. 3,
4, and 5 positions. Coach Cal
thinks he has a good squad with
excellent potential.
This year's squad is composed
of infielders Gene Messenger,
John Wallberg, Wes Larson, Dale
Larson, Howie Johnson and Dave
Boes; pitchers Frank Rurleson
and Al Stahnke; catchers Ed
jBrunzell, who also doubles at
pitching, and John Berg. The out-fielders
are Gene Anderson, Vern
Peterson, Bruce Anthony, Doug
Dalton and Duane Pople. The
coach is that enterprising young
man, Lynn Lundin.
Compliments of
Falcon Heights
"Visit our fountain and grill"
1526 Larpenteur
Marlene Anderson, Ellie
Schwartz, and Glenn Ogren dis-covered
a herd of "buffali" (?).
Yes, sir, the finest herd of white-faced
Hereford "Buffali" in the
entire west-land was out there.
But make no mistake; this is a
serious group of young people.
They are intent and uncompro-mising
to give only the best in
their peculiar type of ministry. At
prayer meetings, through the
concerts, and in the spontaneity
of the testimonies is found the
evidence of lives in Christ which
make this choir one without
apology for their school and their
Molitor's Jewelry
Larpenteur and Snelling
Midway 8000
Augsburg Hands Royals
Loss In Baseball Opener
The Bethel baseball team gat their season underway by taking
a 16-7 whipping by Augsburg. However, the players as well as the
coach were far from being pessimistic after the defeat. Coach Lundin
said that, naturally, there was much to be expected, but that the team
showed promise of developing into a very good squad. He went on to
say that with a few less errors it would have been a much closer
The starting lineup had Frank Burleson on the mound and Ed
Bronze!l behind the plate. "Flipper" Frank looked good for the first
time out but was the victim of inadequate support. "Eager" Ed handled
the catching chores capably.
Click tabs to swap between content that is broken into logical sections.


text:
ANGELINA BALLERINA Comes to Mamaroneck, 2/16; Holabird Does Book Signing 2/9
Angelina Ballerina is dancing into Mamaroneck! In anticipation of the off-Broadway hit, Angelina Ballerina The Musical, which comes to Mamaroneck on February 16 & 17, bestselling author of the beloved Angelina Ballerina series, Katharine Holabird, will be doing a reading and signing books on Saturday February 9.
Holabird will be at Anderson's Book Shop in Larchmont at 1pm at and at the Mamaroneck Library at 3 pm. Attendees of the book reading will have a chance to win tickets to the musical stage show at both locations, as well as enjoy a short performance by ballerinas from local dance studio, Studio B Dance Center in Eastchester, NY. Studio B is an official Angelina Ballerina Dance Academy studio, with beginner ballet classes based on the Angelina Ballerina books.
Katharine Holabird began writing children's books in 1982 and published Angelina Ballerina with English illustrator Helen Craig in 1983. The Angelina storybooks relate to childhood themes such as friendship, jealousy, loyalty and dedication. The 24 books have inspired an animated series as well as more than 30 Home Entertainment titles.
· Angelina Ballerina Story Time & Book Signing With Katharine Holabird
Saturday, February 9, 2013
1PM @ Anderson's Book Shop, 96 Chatsworth Ave, Larchmont, NY
3PM @ The Mamaroneck Library,136 Prospect Ave, Mamaroneck, NY
· Angelina Ballerina The Musical
Saturday & Sunday February 16 & 17, 2013 @ 11:00am and 1:30PM
The Emelin Theatre
Tickets are $13/person. To purchase tickets, contact the box office at:
Box Office: 153 Library Lane, Mamaroneck, NY 10543, call (914) 698-0098
or visit www.emelin.org
In Angelina Ballerina The Musical, Angelina And her friends, Alice, Gracie, AZ, Viki and even their teacher, Ms. Mimi, are all aflutter because a special guest is coming to visit Camembert Academy! Angelina And her friends will perform all types of dance, including hip-hop, modern dance, the Irish jig and of course, ballet and they are excited to show off their skills to their famous visitor. Angelina is the most excited of all, but will she get the starring moment she hopes for? Based on the CG-animated series, "Angelina Ballerina The Next Steps" on PBS KIDS, Angelina Ballerina The Musical is a family-friendly show that will have the entire audience dancing in the aisles.
This production of Angelina Ballerina The Musical is part of Vital Theatre's 2012-2013 touring season of children's theatre, which brings characters kids know and love across the country in award-winning, hit theatrical productions. Vital Theatre Company is an award winning Off-Broadway company that has been producing entertaining and educational theatre for young audiences in New York for over 13 years. Now these same beloved productions are touring the country. For more information, visit www.angelinathemusical.com
The Emelin Theatre, located in Mamaroneck, New York, and founded in 1972, is the oldest continuously operating performing arts theater in Westchester County. Its mission is to bring the best in live performing arts to Westchester and other nearby communities and to promote a cultural life that entertains, educates, and invigorates. The Emelin, well-known for its high-quality and affordable programs, is one of the few performing arts venues in this region which offers a broad mix of entertainment appealing to all ages and tastes, produces its own theater performances, and attracts diverse audiences throughout Westchester County and beyond. Due to its strategic location in central Westchester, the Emelin also attracts theatergoers from New York City, New Jersey, and lower Connecticut.
The Angelina Ballerina Dance Academy is national dance program hosted by local dance studios and is inspired by the CG-animated series airing on PBS and Sprout, Angelina Ballerina The Next Steps. Targeted at children ages three to six years old, the program teaches beginner ballet at two levels. For information on taking classes with the Angelina Ballerina Dance Academy at Studio B, visit www.studiobdance.com.


text:
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text:
Features a suite of destination searching apps from Yelp Expedia
Accurate routing
Free traffic updates
'The service operates on AT&T's EDGE network and is free for the first two years of ownership, after which users can elect to pay a $5 per month subscription or use the Nuvi without the connection.'
'Very slim enclosure'
'The prices seemed accurate in my sampling, but you can't search for the cheapest fuel price other than by scrolling through the list.'
'Best Sat-Nav.'
'City Navigator NT street maps come preloaded as well as close to 6 million POIs (points of interest), 10 savable routes, choice of 2-D or 3-D maps, and, the digital elevation maps display shaded contours at higher zoom levels, giving a bigger picture of the surrounding terrain.'
'an integral part of any GPS navigators performance is adequate in the Nuvi 1450, with Points of Interest (POI) available along your chosen route, 2-D or 3-D map views depending on preference and custom POI upload all assisting to make traveling simpler.'
'A lifetime Suna traffic messaging subscription is included and this allows the 1450T to display traffic incidents, like planned roadworks, special events, jams and accidents, either via a coloured overlay on a black-and-white version of the normal map, as an easily digestible list or as a series of possible delays on your route. '
'The nuvi 1450T is surprisingly thin considering the 5in display, and the compact window mount means it's easy to clip on and off the windshield (this is particularly handy if you use your GPS in more than one vehicle).'
'Very good.'
'Occasional lags in menu response.'
'Seamlessly connects to geocaching.com.'
'small screen size and font'
Great sat-nav device
8 hour long battery life
IPX7-rated waterproof
Short battery life, need to use plug-in power which makes unclipping slightly trickier
Plenty of features
'Navigation instructions
Street name announcement.'
'A basic two-piece mount makes it easy to affix the nüvi 1390 to the windshield, or your car's dashboard with the addition of the included adhesive-backed disc.'
'built-in traffic antenna'
'Garmin's ecoRoute feature is present on the 1390T and allows users to opt for routes that consume the least fuel.'
Cluttered, sluggish UI
Adequate features
Cheap, European maps as standard
ReviewGist helps you find the best products to buy by making sense of online reviews.
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covering over 29,474 products.
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text:
Phoenix, AZ (PRWEB) January 27, 2013
Artisan Business Group brings the EB-5 finance seminar to Phoenix Arizona March 5, 2013. The anticipated 2013 National EB-5 Finance Seminar Tour will feature a group of leading industry experts to share their expertise and knowledge about utilizing EB-5 alternative finance.Mr. Brian Su will discuss the latest development in China and Korea. Economist Jeff Carr will bring new update with the program.
Marked by past success, the EB-5 program has been extended and Artisan Business Group is pleased to be offering the 2013 EB-5 Finance Seminar Tour. This Tour, unlike past events, will provide an excellent experience that will allow for the expansion of knowledge and exposure to the expertise necessary to develop and successfully execute business and investment projects with the EB-5 immigrant investor program.
The US real estate developers and businesses realizes the difficulty that can be associated with successfully executing a business project without sufficient capital and funding. Funding becomes a major issue in the US financial market last three years. The EB-5 finance workshop will advise US project developers on utilizing EB-5 alternative finance.
Individuals interested in the EB-5 immigrant investor program are encouraged to attend, including, but not limited to: investors, project developers, attorneys, economist, consulting firms, real estate developers, regional center executives, and governmental officials.
Greenberg Traurig's Business Immigration and Compliance Group is a full-service business immigration practice representing businesses, organizations, and individuals from around the world on a wide range of EB-5 related matters. The firm's practice has achieved international recognition for legal advocacy, results-oriented service, and responsiveness to its clients. The Greenberg Traurig Business Immigration and Compliance Group works hand-in-hand with its partners in the Securities, Corporate, and Tax practices to develop customized solutions for EB-5 clients. The Greenberg Traurig EB-5 Team has worked with numerous developers and business owners to assist them in raising EB-5 capital for investment projects. Services provided include applications to designate new regional centers; applications for pre-approval of projects within regional centers; having projects adopted by existing regional centers; and purchasing USCIS-designated regional centers. Greenberg Traurig, LLP, is an international, full-service law firm with approximately 1750 attorneys serving clients from 35 offices in the United States, Latin America, Europe, the Middle East and Asia.
Artisan Business Group, Inc., is a leading US China cross border investment and business advisory firm headquartered in Springfield, IL, with EB-5 project clients throughout the country. For more information about the upcoming tour, log on http://www.EB5NewsBlog.org
Press Contact:
Tyler McKay
Artisan Business Group, Inc.
(217) 899-6661


text:
Rays rally past fading Red Sox
St. Petersburg, FL – Matt Joyce hit the go-ahead two-run single in a five-run fourth inning, lifting Tampa Bay to a 5-3 win over Boston in the opener of a three-game series
Luke Scott hit an RBI double and Jose Molina added a two-run base hit in the deciding frame for the Rays, who were coming off a weekend sweep of San Diego and won their sixth straight overall.
Matt Moore (7-0) remained perfect on the season and tied for the major-league lead in victories by scattering three hits and as many runs in his six-inning outing. The left-hander also became the first hurler in franchise history to start a season with seven wins before losing a start.
"Matt's been wonderful," Rays manager Joe Maddon said. "We've talked a little bit about the command issue, but he doesn't give up a lot of hits. He might walk a couple of guys, but they're not beating him up with hits."
David Ortiz launched a three-run homer for the Red Sox, who fell to 4-9 in May after an 18-8 start to the season.
John Lackey (1-4) was dented in defeat for nine hits and five runs over just 4 1/3 frames.
All of the Rays' offense came in their fourth turn at the plate, turning a three-run deficit into a two-run edge.
Evan Longoria began the burst with a leadoff single and Loney followed with a base hit to put runners at the corners ahead of Scott's double, which scored Longoria.
Two batters later, Molina dumped a single to center which brought in two more to tie the game at 3-3. Yunel Escobar also singled, then advanced on a flyout before Joyce's single behind first base managed to score two more to make it 5-3 for the hosts.
Lackey was pulled after Loney's one-out double in the fifth, but Andrew Miller closed out the frame fanning Scott while catcher Ryan Lavarnway threw out Loney trying to steal third.
The Sox finally chased Moore after putting two on in the seventh, but Shane Victorino lined out against Josh Lueke to end the threat.
Joel Peralta silenced Boston in the eighth and Fernando Rodney earned his seventh save by striking out the side in the ninth.
Jacoby Ellsbury was plunked to start the game, Dustin Pedroia doubled with two down and Ortiz made it 3-0 with a blast inside the foul pole to deep right field.
"It's frustrating, especially after we score three in that first inning," Pedroia said of the loss.
Game Notes
The Red Sox fell to 10-3 in their first game of a series this year, the second-best such mark in MLB behind the Braves (11-2) ... Pedroia finished 1- for-3, ending his streak of consecutive multi-hit games at five, and failed to match Wil Cordero's run of six in a row from Apr. 28-May 5, 1996 ... Moore matched Washington's Jordan Zimmermann (7-1) for most wins in baseball, while also equaling the feat of Texas' Tommy Hunter (8-0 in 2010) as the only pitchers under the age of 24 to start a season with at least seven wins without losing.


text:
Chapel Hill: Community
Community Fundraisers: April 30.
Writing Wrongs
Vivian Connell, a teacher at Phoenix Academy High School, is raising money to bring the school to the U.S. Holocaust Memorial Museum at the end of May in Washington, D.C. Connell and museum officials are raising money to meet their goal of $20,000 for transportation, lodging and food. ncfpsc.org/writing-wrongs.
Horton High School Alumni Association scholarships
The Horton High School Alumni Association offers scholarships to descendants of Horton High School alumni and attendees who are in high school, college, university or graduate school during the 2014-2015 academic year. 919-444-9090, hhsaa.info.
Strowd Roses grants
Submit requests for charitable grants to Strowd Roses by Wednesday, April 30. strowdroses.org.
Distillery tour and tasting
El Centro Hispano is hosting a fundraising distiller tour and tasting with live music from 5:30-7:30 p.m. Wednesday, April 30, at TOPO Organic Spirits, 505-C W. Franklin St., Chapel Hill. The event will raise money to support the new El Centro Hispano office. The suggested donation is $50 to $100. firstname.lastname@example.com.
Freedom Fund and Scholarship Banquet
The Chapel Hill-Carrboro National Association for the Advancement of Colored People Freedom Fund and Scholarship Banquet will be at 6 p.m. Friday, May 2, at the William and Ida Friday Center for Continuing Education, 100 Friday Center Drive, Chapel Hill. Rev. Dr. William Barber II will speak. Tickets cost $50 and must be bought by Wednesday, April 23. 919-697-0016, email@example.com.
Comics for a Cure: Superhero 5K and Fun Run
A run to raise money for Alex's Lemonade Stand Foundation starting at 9 a.m. Saturday, May 3, at Ultimate Comics, 6120 Farrington Road, Chapel Hill. Registration costs $45 to $50. bit.ly/1nNFvkH.
Color the Hill
The second annual Color the Hill 4K and Fun Run will raise money for the Academy of Information Technology of the Chapel Hill-Carrboro City Schools, A Drink for Tomorrow and the SKJAJA Fund starting at 10 a.m. Saturday, May 3, at UNC's cross country course at Finley Fields. colorthehill.com.
Golf tournament
The fifth annual Northern High School Hall of Fame golf tournament will begin with dinner at 6 p.m. Saturday, May 3, at Croasdaile Country Club, 3800 Farm Gate Ave., Durham. 919-451-7574, firstname.lastname@example.com. For ticket information: 919-560-3956, firstname.lastname@example.com.
Jazz and Juleps on the Terrace
Carillon Assisted Living of Hillsborough will host Jazz and Juleps on the Terrace to raise money for the Hillsborough Visitors Center from 2-4 p.m. Saturday, May 3, at 1911 Orange Grove Road.
Teacher of the Year
Orange County Schools will recognize a Teacher of the Year from each school at a banquet on May 8. Donate an item for a gift bag by Wednesday, May 7, at the Hillsborough/Orange County Chamber of Commerce, 1000 Corporate Drive, suite 301, Hillsborough. 919-732-8156, hillsboroughchamber.com.
Spring Garden Party and Auction
The Historic Hillsborough Commission at the Burwell School Historic Site will host the 13th Annual Spring Garden Party and Auction from 6-9:30 p.m. Friday, May 9, 319 N. Churton St., Hillsborough. The silent auction begins at 6 p.m. and the live auction begins at 7:45 p.m. Tickets cost $35 at the Burwell School Historic Site or at the door. 919-732-7451, firstname.lastname@example.com.
Triangle Walk to Cure Arthritis
The Triangle Walk to Cure Arthritis will start at 9 a.m. Saturday, May 10, in Imperial Center, 4309 Emperor Blvd., Durham. bit.ly/1fZgzB5.
Scholarship Fund Legacy Luncheon
The Lawrence & Artelia Perry Scholarship Fund will sponsor the second Second Annual Scholarship Fund Legacy Luncheon at 11:30 a.m. Saturday, May 24, at the Washington Duke Inn, 3001 Cameron Blvd., Durham. Early childcare educators and caregivers will be honored. Buy a ticket for $40 by Thursday, May 8, at PerryScholarshipFund.com.
Guardians of the Hill 5K
The Chapel Hill Police Department will sponsor the annual Guardians of the Hill 5K at 8:30 a.m. Saturday, May 31, at Southern Community Park, 1000 Dogwood Acres Drive, Chapel Hill. The 5K and Kid's Fun Run will raise money for the N.C. Children's Hospital. Registration costs $20 through Wednesday, April 30, and $25 after that. Kid's Fun Run registration is $10. chpd.us.


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When retired players sound off about their current financial and/or medical conditions, the blame primarily lands in the lap of the league. Indeed, the thousands of players who recently have sued the NFL have not (yet) sued the NFLPA, even though the union had a seat at the table from the moment the Mild Traumatic Brain Injury Committee was created in 1994 — and thereafter allegedly covered up the true consequences of concussions.
But some former players aren't happy with the NFLPA, and one of them sounded off on Tuesday. Loudly.
Former Giants receiver Phil McConkey, a popular member of the Super Bowl XXI-winning Giants, complained about the union and a high-profile current member of its Executive Committee.
"I see so many of my colleagues suffering terribly," McConkey told Boomer Esiason and Craig Carton of WFAN. "And I don't blame — I really don't blame the owners and the management. I don't. It's the Players Association, they're the ones that should have taken care of the guys that went before them. And they didn't, and they still don't."
For McConkey and plenty of former players, a comment made by Saints quarterback Drew Brees in 2009 still resonates.
"There's some guys out there that have made bad business decisions," Brees said at the time. "They took their pensions early because they never went out and got a job. They've had a couple divorces and they're making payments to this place and that place. And that's why they don't have money. And they're coming to us to basically saying, 'Please make up for my bad judgment.' In that case, that's not our fault as players."
"All [the 1987 strike] benefited were some of the guys of today," McConkey said. "There are some guys today that have absolutely no clue and that run their mouths. And Drew Brees is one of them.
"I know he's canonized and people think he's great," McConkey also said regarding Brees. "If he got in front of a group of ex-players, I don't know what would happen. . . . It's just — it's disgusting, but that's some of the mentality that's around."
As to the concussion lawsuits, McConkey thinks the NFLPA should be a defendant, too. "I don't understand why they're not suing the Players Association also," McConkey said. "I think they're more responsible than the NFL."
The problem is that it's not easy for a member of a union to sue the union. Also, highlighting what the union knew about concussions tends to exonerate the NFL, since the NFL could then defend itself by saying, "If the NFLPA knew, we didn't keep it from the players because the players are the union and the union is the players."
As far as some former players are concerned, the union only cares about the current players. And that tension will exist for as long as pro football does.


text:
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Plangent (4.11.2019)
April 11, 2019
Filed under NYT Word of the Day, Thursday
Serving McCluer High School since 1933!
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"You never know how strong you are until being strong is the only choice you have." -- Bob Marley
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"The man who can read but doesn't has no appreciable advantage over the man who can't read."-- Mark Twain
Every Day Counts... Be Here, Learn More!
April 11, 2019
Filed under NYT Word of the Day, Thursday


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Build a Java App for Windows + Mac -
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- Android , iPhone, iPad, WindowsPhone ✔ Java ✔ Swift, Objective-C ✔ Xamarin, Ionic, ReactNative - Website ✔ PHP/MySQL ✔ Open Source CMS ✔ CodeIgniter ✔ Angular.js ✔ Wordpress More
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We are small team of 3 Irish developers and are new to freelancer. As one of our first customers you will get a weeks support after delivery including minor updates to project. thank you


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Author Van Stockum to speak at Painted Stone event
The Painted Stone Settlers Inc. will host a public program featuring author and Sentinel-News columnist Ronald Van Stockum at 7 p.m. Feb. 7 at Stratton Center in Shelbyville.
Van Stockum speaking about his latest book, Remembrances of World Wars.
Copies of the book will be available for sale. For more information, call 502-500-4475, 502-228-3746 or 502-738-9435 or visit www.paintedstonesettlers.org.
Shelby's McCardwell in Frankfort exhibit
Michael McCardwell of Shelby County is one of 28 artists from across the commonwealth whose works are on display in hallways and conference rooms of the Kentucky Senate and House offices in the Capitol Annex in Frankfort.
The show, which opened Tuesday and continues through March 26, is the Kentucky Arts Council's "Kentucky Visions at the Capitol," an annual exhibit.
McCardwell, whose works is in oil, and the other artists invited to participate are adjudicated members of the Kentucky Arts Council's Kentucky Crafted program or are recipients of an Al Smith Individual Artist Fellowship Award or Governor's Award in the Arts. The exhibit, open to the public, coincides each year with the Kentucky General Assembly's legislative session.
Monarchs, Mutts & Meows
The Monarchs, Mutts & Meows Valentine dinner dance will be at 6-11 p.m. Feb. 9 at Claudia Sanders Dinner House, 3202 Shelbyville Road. The event, a fundraiser for 5rescues.org, the animal advocacy coalition of five groups, will include live entertainment by The Monarchs from 8 to 11 p.m., and a buffet dinner at 7 p.m.
Tickets are $60 per person and can be purchased by phone 502-647-2160 or by visiting www.5rescues.org.
Comedy theater event in Finchville
Scott Davis presents a night of family-friendly comedy and desserts at 6:30 p.m. Feb. 9 at the Finchville Ruritan building. Advance tickets are required to plan for the actual number attending. Childcare (under age 9) is provided with advance reservations.
Call 834-7973 to make those arrangements. Tickets cost will be $10 in advance, $15 at the door. If you purchase a table (eight tickets,) you will get to keep the centerpiece that will be on the tables the night of the event.
SCCT presents 'Harvey'
Shelby County Community Theatre's production of Harvey will be staged on Feb. 15, 16, 22 and 23 at 7:30 p.m., and Feb. 17 and 24 at 2:30 p.m. Tickets are $15 adults, $12 seniors and $10 students. The reservation line is 633-0242 and will open on Feb. 1. The theater is located at 801 Main Street in Shelbyville.
'The Diviners' auditions
Auditions for Shelby County Community Theatre's production of The Diviners will be at 7 p.m. Feb. 18 and 20. The play requires five men, five women and a theatrically experienced teenage male. Interested actors are encouraged to bring a resume and be prepared to do improvisations and readings from the script. Performance dates are April 19-21 and 26-28. The theater is located at 801 Main Street in Shelbyville. For more information, call 633-0222 or visit www.shelbytheatre.org
Story hour at library
A story hour for elementary-aged children (kindergarten through fifth grade) will be on the third Thursday of each month at the Shelby County Public Library, at 4:30-5:30 p.m., starting Feb. 21 in the Community Room. There will be stories, crafts and a snack each time. For more information, call Sarahbeth at 633-3803.
Jackie Robinson show at Stageone
Stageone Family Theatre celebrates Black History month with Steven Dietz' Jackie and Me, honoring baseball legend Jackie Robinson, at 2 to 5 p.m. Feb. 23 at the Kentucky Center's Bomhard Theater in Louisville. Tickets are $19.75 and may be purchased by calling 502-584-7777, visiting the theater box office or at www.kentuckycenter.org. Group tickets for parties of 12 or more are available for $17 each by calling StageOne Family Theatre at 502-498-2447. Because of strong language, this production is recommended for ages 8 and up.
For more listings of arts and entertainment events, visit www.SentinelNews.com/calendar.
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