V o lume T h i rt y S ix , N umber 5
O ctober 2022
David Kim and Friends Return By Richard Lange. Photos by Linda Madara. Collaboration was shared this evening at a concert by David Kim and associates. Violinist David Kim, the concertmaster of the Philadelphia Orchestra since 1999, performed on September 27 in the Beaumont Room accompanied by Jefferey DeVault, piano.
David Kim and Jeffery DeVault
Mr. Kim began with Brahms's Sonatensatz, one of Brahms's earliest instrumental works. Although initially a collaboration, with the first movement written by Albert Dietrich and the third and fourth by Robert Schumann, the piece was not completed. Only Brahms's Scherzo section survives. Mr. Kim's interpretation was full of the light, brightness, and joy that Brahms can evoke in his compositions. In addition, Mr. Kim had complete command of the piece, clearly emphasizing Beethoven’s influence on the music.
As for collaborations, Mr. Kim appears to have many with residents at Beaumont. For example, the violin he plays at the orchestra is on loan from Eugenio and Guliana Calabi. In addition, Mr. Kim developed a strong friendship with Jean Bodine, dedicating the evening's performance to her memory. Finally, Mr. Kim told a touching story about how he, during the COVID pandemic, would drive to Beaumont and walk through the woods to Jean's home, where they
would have long talks with Mr. Kim standing in the yard while Jean stood on her deck.
For the second selection, Mr. Kim invited the flutist Olivia Staton, a new member of the Philadelphia Orchestra, to perform Cesar Cui's five petits duos for flute, violin, and piano. Cui, a Russian composer, is not well known or performed. However, the selection was perfect for the evening as it was bright and full of incredible dancelike rhythms and an interplay between the flute and violin.
The concert returned to Brahms for the Olivia Staton final selection. Mr. Kim selected the Horn Trio in EЬ major, Op. 40. Brahms composed this work to commemorate Brahms’s mother’s passing, so it was an appropriate selection for a concert dedicated to Ms. Bodine. Mr. Kim was joined by another new Orchestra member, hornist Ernesto Tovar Torres. One immediately could hear the influence of Swiss music, especially in the first movement. Brahms claimed Ernesto Tovar Torres that he created the first theme while walking through the woods. In the first movement, Mr. Kim and Mr. Torres, especially in the horn sections, brought out the composition's bright and cheery tones. Next, the Adagio expressed the mournfulness of grief, followed by a lively Allegro, which pulled the work and the evening to its conclusion.
Herb Rorer Joins His Brother at Beaumont By Virginia Rivers Herb Rorer had little hesitation about moving here.
and returned full-time after college where he studied business. After leaving Rorer many years later, he started an answering machine firm that became highly successful: “It was the right business Herb Rorer. Photo by Linda Madara. at the right time.”
His mother had come to Beaumont soon after it opened, and his brother Barry has been here with his wife Betsy since 2019. Friends were here as well. When the apartment he wanted became available, Herb barely paused before packing up to move. Herb knows he made the right decision because the “downsizing” disadvantages are outweighed by the ready companionship and many conveniences of living here. He’s close to his former neighborhood, so driving patterns don’t have to be re-learned, and there’s no need to find new doctors.
Herb now looks forward to learning new bridge conventions and may take up golf again. “No more tennis – too strenuous.”
A grandfather started the Rorer company that is best known for producing Maalox, an over-the-counter remedy for indigestion. His father served as President of the company for many years. Herb joined its sales force part-time at 18
This summer Herb plans to visit a son in Sausalito, California. A daughter lives in Raymond, Maine.
Astrophysics Comes to Beaumont By David Balamuth
the early stages of the universe. We believe that stars form from matter that starts out as a (almost) uniform gas, which then forms ever larger aggregates under the influence of gravitational attraction. As clumps of matter grow, they heat up; when they get hot enough, nuclear reactions start, just as in our Sun. The project undertaken by Devlin, Jeff, and their collaborators was to construct a telescope to observe the radiation that is emitted just as the stars are forming and thereby test whether our theoretical descriptions of this process are adequate.
If you had to guess what event would draw a near-capacity crowd to the Ballam Theater on a Friday afternoon, a film describing a scientific program in experimental cosmology might not have topped your list. But that’s what happened on September 23, when the film BLAST was shown, accompanied by comments afterward from one of the film’s stars, Beaumont’s own Jeff Klein. Jeff has had a distinguished career in science, including notable accomplishments in fields ranging from geophysics (he did important work using radioactive tracers to help understand plate tectonics) to astrophysics and cosmology, which is the subject of Friday’s film.
B.L.A.S.T., is an acronym, standing for Balloon-borne Large Aperture Submillimeter Telescope, and the film describes the construction and use of this state-of-the-art instrument. The group at Penn that worked on this project (see picture) is of manageable size, where everyone knows everyone else, and real intimacy and communication is possible. Continued on page 7.
As with so much in science, and in life, the creation of this wonderful film resulted from a liberal dose of dumb luck. The principal investigator at Penn for the project on which Jeff played Penn group that worked on the project; Jeff Klein is in the front row with Mark Devlin, a key role is named the project’s leader, immediately to his right. Mark Devlin. As it From Penn Physics Department website. happens, Mark has a brother, Paul, who is a successful professional filmmaker. This created a serendipitous opportunity to film an exciting science project ‘from the inside,’ giving the viewer a rare and fascinating look at how science ‘in the field’ really works.
BEAUMONT NEWS The Beaumont News is published by the residents and staff of the Beaumont Retirement Community, 601 N. Ithan Avenue, Bryn Mawr, PA 19010
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All science projects begin with a question. Here, an important focus is understanding the formation of stars in
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A Century of Experience Beaumont’s Four Dining Supervisors By David Randolph The Culinary Team at Beaumont prepared and served about 10,400 individual meals last month, and prepared and served numerous social events and private dinners. This November and December, these numbers will increase dramatically, as Beaumont Dining enters its busiest seasonthe Winter Holidays.
To handle this, Chef John Bauer has a team of four Dining Supervisors, who have a combined total of 78 years of experience in Beaumont’s Kitchen. Combined with Chef John’s 14 years at Beaumont as a chef, our Culinary Team leaders have almost a century of experience, all within Beaumont’s Mansion!
L to R: Chef Brian Hall. Chef Barrington Hill. Chef John Bauer, Chef Rocco Arcaro, Chef Michael Santangelo. Photo by Linda Madara.
Our supervisory chefs, in order of employment longevity, are:
MICHAEL SANTANGELO - Chef Michael has 22 years’ experience in Beaumont’s Kitchen. Michael has that soughtafter combination of talents - he appreciates food, and is great at teaching and showing newer Beaumont chefs how best to prepare it. He drives an SUV, and arrives early.
BARRINGTON HILL - Chef Barry has 32 years’ experience as a Chef at Beaumont. He has been cooking since childhood, and just kept learning and getting better. He is behind the most superb soups, the tenderest roasts, and the incomparable Bistro Brownie. And like Chef John and every other Supervisory Chef at Beaumont, he drives an SUV, so nothing keeps him from his work.
BRIAN HALL- Chef Brian is our newest Supervisory Chef at Beaumont, and has 6 years’ experience cooking at Beaumont. Our kitchens are his element, and the Grille Room is his ground; everything just runs better with him in charge, and when he is in charge, he’s a true artist in the preparation and presentation of food. So, what does he drive? Just a hint- snow isn’t going to stop him from coming to work- for us!
ROCCO ARCARO - Chef Rocco has 24 years’ experience as a Chef at Beaumont. Among his peers, he’s known for his passion and creativity, and for his finished dishes at larger dining events having a visual quality which is almost his personal signature. And yes- he drives an SUV.
In Memoriam Albert (Bruce) Mainwaring September 6, 2022
Frederick Yannessa September 10, 2022
John Lloyd September 20, 2022
Peggy Cancelmo September 6, 2022
Myron Rosenbaum September 14, 2022
Dolf Paier October 5, 2022
Elizabeth Slattery October 7, 2022
Members of the Beaumont Community extend deepest sympathy to their families and friends.
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Special Dining Feature Dining at Beaumont — The WOW Factor By Helen Vinick
As the calendar unfolds, so do the dining events at Beaumont. Every event becomes a memorable special occasion. The Food and Beverage Department in collaboration with Resident Services work together to create the WOW factor for the residents’ dining experience. Sonya Clarke, Mike Santangelo, Barry Hill, Leroy Letts, Steve Smith, Erika Drayton, Charles Their attention to detail and creativity produces Lawrence, Lawrence Reid, Rocco Arcaro, Zack Margolis, Carlton Drayton, Chef John Bauer. a feeling of magic as Beaumont gathers to Photo by Linda Madara. celebrate holidays such as New Year’s Eve, Valentine's Day, Passover, Labor Day, Thanksgiving, This culinary experience blends learning about wine and Christmas, or special events like Blanc en Blanc, the matching the appropriate foods to enhance the flavors of Halfway Dinner, or Welcome Home celebration. the pairings. Another unique event hosted by the Food and Beverage department is The Culinary Workshop. Here Every event hosted by the Food and Beverage Department residents can learn cooking techniques such as how to make provides an opportunity for a social experience. It starts in mozzarella cheese or how to make your own pasta. All these the morning with coffee, tea, juice, and pastries, prepared experiences provide an opportunity for learning, chatting, and laid out in the bar. There, residents can read the paper, gathering, and fun. meet a friend, and chat. The monthly themed special coffees presided over by Resident Services encourage all residents to Each event, occasion, or dining experience requires staff. It enjoy themed treats such as Easter eggs or Halloween candy is the staff that makes the magic happen. The kitchen staff corn. Lunch in the Grille, dinner in any of the five dining and their creative talents bring diverse cuisine to dinners. rooms, the Bistro, Dining Under the Stars, or outdoor dining Their expertise is especially showcased at special events. New in the Liseter Garden confirms the Food and Beverage Year’s Eve at Beaumont rivals a 5-star New York restaurant Department’s commitment to bringing residents together nestled in the heart of Times Square. The wait staff connects through the dining experience. the kitchen to the dining room. They daily strive to provide excellent service. Holiday celebrations and special events The responsibilities of the Food and Beverage department are possible because the wait staff and managers adjust to a continues. If there’s a Dance Party, Jazz performance, Art different experience and work in concert to make it possible. Show, or reception, food is provided. People tend to linger longer and socialize after events because of the dining fare. The collaboration of Resident Services, Food and Beverage Zack Margolis, Food and Beverage Director, appreciates and staff, Managers, and Supervisors working together provide a genuine hospitality experience laced with “magic” to understands how socialization contributes to the residents’ consistently achieve the WOW factor to Beaumont’s dining well-being. A monthly experience unique to Beaumont is experience so that it is like no other! wine tasting hosted by the Food and Beverage department.
Labor Day Picnic
By Helen Vinick. Photos by Linda Madara.
picnic baskets filled with sandwiches, or a smoking grille with burnt hotdogs and hamburgers. Instead, there were long tables covered with white linens and filled with food.
The Labor Day Picnic at Beaumont was not your typical picnic. For example, the Labor Day Picnic took place in the beautiful Beaumont Room. Instead of ants, there was art hanging on the wall. Red checkered tablecloths and yellow mum plants adorned each table. Staff welcomed residents with a choice of liquid refreshments -- wine, soft drinks, or a “Go Green” drink, a reminder of fall and Eagles football. Once everyone received their drinks of choice and found their table, the picnic, Beaumont style, commenced. There were no Special Dining Feature
As residents lined up on either side of the long buffet table, what they saw was a feast, not a picnic. True, there were hamburgers and cheeseburgers, but there were also peppers and sausage. The aroma lured many to partake. The barbeque chicken, corn, baked beans, coleslaw, and pasta salad added to the assortment of delicious foods presented to residents. It 4
Special Dining Feature a large, blackened salmon with a mango sauce, and delicious sliced brisket. This was not your ordinary picnic. Dessert included apple pie, “America’s favorite”, or pecan pie. The wait staff offered coffee or tea as they circulated the room. Not only did the occasion offer a celebration of Labor Day and delicious food, but it gave the Beaumont family an opportunity to gather at summer’s end. The chatter and laughter heard throughout the Beaumont Room confirmed another successful, exceptional Beaumont event where a wonderful time was Geraldine Paier, Papiya Das, and Marian Lockett-Egan enjoying the picnic. enjoyed by all.
Courtney Henry and Rocco Arcaro checking the Pig
was hard to decide how much and which one to put on one’s plate. Foods remained hot because they were housed in silver chafing dishes which added to the ambiance of the occasion. Waiting at the end of the buffet, another table was laden with surprises. There, a roasted pig, carved by a staff member,
Oktoberfest Comes to Beaumont By David Randolph. Photos by Paige Welby.
Upon entering the Beaumont Room, one finds oneself in a Bavarian Beer Garden, celebrating Oktoberfest. Beaumont President Joe Peduzzi sports his green Tyrolean cap as he meets his guests and hands them their beer steins adorned with Beaumont logos, while Dining Director Zack Margolis in alpine hunting garb with lederhosen, wrestles the four imported German beer kegs into place. After filling your mug, you are greeted by a majestic Teutonic banquet table loaded with perogies, wursts, and sweet and salty pretzels. To swelling accordion music and the first shouts of “PROST!!”, a silvan vision of Austrian madchen streams through our gathering -- ethereal yet somehow familiar in their dirndls and edelweiss wreaths. They’re offering us trays of appetizers. But wait, aren’t those Beaumont Staff members, in Bavarian Beer Garden garb, under the floral crowns and golden braided pigtails?
David Randolph on right challenging Frank Kampas on left and Richard Stevens in red to his right in the beer stein holding contest.
new plate, it’s time to join the singing, which had already started, and just lose myself in the joy of the moment, the company of friends, and the pleasure of food, music, and future memories.
The Austrian madchen and friends. L to R Caitlin Gardner, Audrey Walsh, Lauren Scott, Zack Margolis, Cathy Leahy, Joe Peduzzi, and Paige Welby
For me, the highpoint of Oktoberfest was when Audrey Walsh, Beaumont Director of Marketing, dressed in a dirndl, edelweiss wreath, and pigtails, joined Dr. Richard Lange, Beaumont resident and BRSI board member resplendent in his loden green lederhosen and Tyrolean cap, led many of the attendees in a Mummer’s Strut to “Golden Slippers,” accompanied by an accordion with Residents strutting, clapping, and vigorously singing.
And what’s any festive gathering without needless male competition, based on physical strength and fueled by mugs of beers. This reporter confesses to taking part. I could do so because holding a water-filled beer stein at arm’s length wouldn’t violate the “no arm above your head” counsel of my surgeon after a recent procedure. After the 20-minute mark, I conceded to Dr. Richard Stevens, the noted Beaumont athlete and physicist.
One long-time resident of Beaumont remarked later, “I shared an artist studio one fall, half a century ago, in Swabing, the Bohemian section of Munich, but liked our Oktoberfest at Beaumont even better because it was removed from the commercial world, and made me feel life was simple and natural and I was young again.”
After rejoining my partner at the table, refilling my beer stein, and taking a
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Special Dining Feature
Special Dining Feature The Culinary Workshops By Linda Madara
One of the best, most challenging ways to learn about food is through Zack’s Culinary Workshops. Each learning session provides a different hands-on experience. Upon entering the room for the class, the participant selects a workstation with all the ingredients for the project laid out. And, most importantly, there was a tall white chef ’s hat for the budding chef to wear. Then the fun begins! Buffalo Mozzarella
The first workshop was making buffalo mozzarella. Buffalo mozzarella, made with real buffalo milk, was simple and basic. The curds were kneaded into golf ball shapes after a very hot water bath to keeping the cheese pliable. The completed balls were wrapped in film and set aside to cool and firm up.
Ready to eat…the mozzarella balls were sliced and served on slices of freshly-pickedthat-morning tomatoes from Beaumont’s Zack Margolis showing students Kaki Hoover, Alice Victor, and Jane Ruffin how to form the mozzarella balls. Resident-tended Nalle garden. Topping each mozzarella tomato tower, Zack drizzled a rich balsamic vinaigrette. The students greatly enjoyed their Mozzarella Tomato Towers, their first triumph! Pasta from Scratch
The second workshop, Pasta from Scratch, was a bit more complicated than the first workshop. At the student’s workstation, they found a pan to work in and the ingredients – wheat flour, salt, and an egg. First, they made a small “mountain” of the wheat and placed the egg in the center. Then they kneaded the wheat to incorporate the egg thoroughly as the dough forms a firm ball, sprinkling with salt to keep it workable.
When the students’ balls of dough were ready, they lined up at the hand cranked pasta press purchased by Zack especially for the class. The press mechanism has a handle one winds, forcing the dough to become compacted between the machine’s two adjustable rollers. With each pass through the press, the lump of dough slowly and steadily diminishes in thickness, stretching out longer and thinner as the rollers are set closer together. There can be up to 10 passes until the smallest setting is reached. At this point the texture is constant throughout and the dough forced out of the press is in very long, thin strands, in this case a Fettuccine cut. But next came the best part of the class. Zack, equipped with only a portable cook stove and a single pan, showed the students how to create a wide range of sauces for our pasta, from a simple shrimp sauce to a carbonara. The class ended with a glorious meal cooked on the spot by students --- shrimp scampi no less, overseen by Chef Zack. Of course, there was an appropriately Zack Margolis showing Kaki paired wine to go with the meal. Hoover how to knead her pasta.
Norma Fabian and Zack Margolis start cooking the pasta.
Special Dining Feature
Jane Ruffin showing her finished product.
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NEW in the Library Fellowship Point: by Alice Elliot Dark (2022) Fiction
Can two octogenarian women who grew up together in Philadelphia and summered in coastal Maine on land shared by their Quaker families come to terms with different values, family issues, developers and secrets? Watch for a sentence that mentions Beaumont. Horse: by Geraldine Brooks (2022) Fiction
A lost painting of a famed 19th century thoroughbred trained by a slave is found in the 21st century by a Nigerian American student. An intertwined story with a moral message includes a Smithsonian expert who is examining the skeleton of the same horse. Dinners with Ruth: A Memoir on the Power of Friends: by Nina Totenberg (2022) Non-fiction
A memoir of the NPR correspondent including a bond of friendship with Justice Ruth Bader Ginsburg. Continued from Page 2.
Astrophysics Comes to Beaumont By David Balamuth
telescope is dragged for miles in the Antarctic wilderness. During this saga, a crucial component, containing all of the observational data on a hard disk, becomes separated from the instrument itself, and finding it becomes Job One. When it is finally spotted from the aircraft carrying the scientists running the (desperate!) search, the audience breathes an audible sigh of relief.
Graduate students can take responsibility for significant parts of the project, an ideal arrangement for training the next generation’s leading scientists.
We can learn a lot from deconstructing the BLAST acronym. ‘Telescope’ is obvious, but what is Submillimeter? It turns out that our eyes are sensitive to only a part of the electromagnetic spectrum, appropriately called ‘visible.’ Longer wavelengths, including especially those around a fraction of a millimeter, are emitted in the early stages of star formation, and are of particular interest. (Think of night-vision goggles, which track infrared radiation from people.) Unfortunately, submillimeter radiation is strongly absorbed by the earth’s atmosphere, hence the need for the ‘Balloon-borne’ part – the giant balloon lifts the telescope above 99.5% of the atmosphere so the relevant radiation can be captured. (‘Large Aperture’ just means wide-angle, like a camera lens, so you can observe a lot of stars at once.)
The film also contains many vignettes that humanize the scientists and help the audience relate to them. These include touching shots of Mark Devlin speaking by telephone from Antarctica to his young sons by telephone during a (missed) Thanksgiving dinner. Another example is musings by one of their leading Canadian collaborators on the relationship of their work to larger, religious views of the Universe.
Following the showing of the film, Jeff was good enough to answer audience questions, bringing home the idea that this important work is carried out by real people, just like us. There were quite a few; for example, Jeff modestly pointed out that the crucial hard disks were in fact spotted by the aircraft pilot looking out the front window, rather than the scientists who had to watch it whiz by the side windows. This reporter can’t resist the observation that having spent 40+ years teaching physics to audiences of college students, I can easily tell when people are engaged, and the Beaumont crowd was most certainly energized and paying attention. All in all, this was a highly successful event.
This might seem to be pretty dry stuff to the non-specialist, but the magic of Paul Devlin’s film is that as a professional, he knows how to tell a story. The film opens with the launch of the telescope from Antarctica, during which it is almost destroyed when a cable gets temporarily stuck on the large gantry just at the moment of release. The film later returns to this moment, closing the dramatic loop for the audience. There are many examples of this kind of tension; another is when the apparatus meant to separate the parachute from the telescope following its landing malfunctions, and the 7
Millie Elefritz — A Gracious Hostess By Helen Ballard
Millie is a standard Yorkshire terrier, born March 30th, 2012, in Oxford, Pennsylvania. She is the daughter of Joe and Hedy Elefritz and without a doubt their pride and joy.
CANINES of BEAUMONT
her parents know in no uncertain terms that her patience is wearing thin! Her most preferred treats are pretzels (#1 in her book,) liverwurst, Cheerios, and toast. Say “treat” and her head cocks from side to side in a most appealing manner at the thought of what might come her way. Few humans can resist a canine who pulls that particularly beguiling behavior. Our canine pals are pretty sure we will fall for it.... which we usually do!!
She can often be seen strolling about with her father, usually wearing her signature barrette, to keep her hair from covering her beautiful expressive eyes. She is a friendly girl with both canines and people alike; however, once she has greeted a fellow canine her interest in them quickly wanes as she is far more interested in the human on the other end of their leash. Millie is most content when at home managing her parents something she does very well. She sleeps in their bed having commandeered a particular spot for herself... she likes her creature comforts!! When not keeping her parents in line, her favorite activities are eating, exploring, entertaining, and romping Millie Elefritz. Photo by Helen Ballard. about in the snow.
Millie is also quite a guard dog. When there is a knock on her apartment door, she barks ferociously sounding more like a German Shepherd than a Yorkie. However, when she sees you are not a threat, she will invite you in and once seated she is quite the good hostess, delighted to see you and ready to become your best pal. She is thrilled to be entertaining a guest... so thrilled that when you try to leave (a big disappointment for her) she often hangs on to the leg of your pants to keep you there! In addition to her love for food and entertaining Millie loves the snow. She will hurl herself into it and fly through it tumbling about and enjoying herself immensely! Millie would be ever so happy to have you visit and entertain you with discussions of life as a member of the CBC (Canines of Beaumont Club). Should you stop by, do keep in mind that when she senses your departure is imminent, you will find your escape can be made easier if you happen to bring along a pretzel as an exit distraction. A pretzel will surely take precedence over you no matter how much she likes you. She is, after all, a canine!
Millie is an exceedingly curious dog who likes to sniff and explore every nook and cranny of any room that she might be in or any new place she visits. Eating is probably her favorite activity. At mealtimes she sits by the table waiting for a handout to be accidentally or maybe not so accidentally dropped. If no morsel comes her way, she will become quite vocal and let
Hannah Henderson Receives Prestigious Award We congratulate Hannah Henderson on receiving the James Logan Award presented by the National Society of Colonial Dames of America (NSCDA/PA). The James Logan Award is given to a person who embodies the ideals of service, education, leadership, and excellence. It recognizes individuals whose considerable contributions have made a lasting impact in the Philadelphia region and Pennsylvania. James Logan (1674-1751) was a leading figure in colonial Pennsylvania. Logan was influential as a statesman, chief justice, natural scientist, merchant, and scholar. Between 1723 and 1730, he built his country house, Stenton, now a historic house museum. Logan’s legacy lives on through the stewardship and programs of the NSCDA/PA. The James Logan Award Dinner held on September 9, 2022, at the Union League in Philadelphia, benefits Stenton and the
History Hunters Youth Reporter Program. To date, this national award-winning educational program has helped more than 40,000 underserved Philadelphia school children Hannah Henderson with granddaughter Eliza learn about their Henderson at the James Logan Award Dinner at the history through a Union League. Photo provided by Eliza Henderson. year-long series of visits to four national historic landmarks and an art museum in Germantown. 8