VOLUME TWENTY FOUR, NUMBER FOUR
APRIL 1, 2010
And the winners are . . . By Mary Graff Joan Thayer was named Top Chef in B e a u m o n t ’s first-ever recipe contest for residents, for her mashed potatoes with spinach, and Olive Gowen won second place for her barbecued brisket. The recipes were carried out by the Beaumont Photo by Audrey Walsh kitchen staff Contest winners Joan Thayer (right) and Olive Gowen flank Chef Mark Robison and judged by as he shows off a framed copy of Alvan Markle’s Roast Rhinoceros recipe, diners who presented to Mark by the Dining Committee. The recipe for Ragout of ranked them on a scale of one Rhinoceros on tonight’s menu also was provided by Mr. Markle. Rumor that Poached Rhino might be next has been squelched by Chef Mark. through five. Winners were Betty Bole, for her bread pudding; chosen by the numbers. Jeanne Cortner, for her sweet potato Mary Schnabel, chairman of the pudding; Dr. Herb Diamond, for his Dining Committee, in announcing the version of Chicken Marbella; Dr. Frank winners at a St. Patrick’s Day Manlove, for his pineapple upsidereception, apologized for what she down cake; Janet Miles, for her barbecalled “an uneven playing field.” cued lamb; Doris Mohn, for her red Among other factors, she said, “we cabbage “Rector;” Catherine Ogden, had no control over how many people for her veal stew; Mary Jane Rhodes, would come to the tastings and vote.” for her butter cookies; Bobbi Rosen, It was really “not a contest to prove for her borscht; and Betty Webb, for our cooking skills,” she said, but “a fun her orange glazed salmon. Mrs. Mohn diversion that would help us through explained that the cabbage recipe had the long winter months.” been her mother’s, named for George On the Honorable Mention list were continued on page 4
Fallen champ rhino benefits Beaumont An early winner in the recipe contest was Alvan Markle III, whose directions for roasting a rhinoceros, deemed by the judges the best for a really large party, ran in last month’s Beaumont News. The News is happy to confirm that Ragout of Rhinoceros will be on the menu tonight. This is how it came about: A Beaumont resident’s son, who lives in Rhodesia, owned a racing rhinoceros named Rosie with a spectacular winning record at the local track. Sadly, however, in a recent event, Rosie broke down in the home stretch and her left foreleg was shattered so badly that she had to be put down. Flash-frozen, Rosie provided more meat than the son could readily use. When he read the March 1 issue of the News, he wrote his mother offering a generous amount gratis, asking only that continued on page 4
INSIDE: In praise of unsung staff, Page 3 Brain fitness program set, Page 6
One of life’s darker moments
Dear Editor:
Your nonresident readers might like to know that meals here are prepared using olive or canola oil, which have predominantly unsaturated fat (no trans fat), and that hydrogenated fats and shortening (which contain trans fats) or palm oil (high in saturated fats) are not used. Also that in foods prepared outside of Beaumont, care is taken to ensure that trans fats are absent, and that saturated fats are kept to a minimum. In addition, that for the benefit of residents who are lactose intolerant, key foods are prepared with lactose-free milk, and that when a main course does contain dairy (milk, cream, cheese) this information is made available by the wait-staff when diners make their selection of meals. —Eli Burstein
By Betty Miller
Do you remember when young ladies in college were given a summer abroad on what became the Grand Tour? I recall them very well, as I was one who planned and guided such groups. I never lost a girl or a suitcase, but once it came close. The tour was over, and we were in London waiting to be carried off for home within hours. The time came to leave. The fine man in our London office stopped by the hotel to say goodbye, and make sure all was in order. It wasn’t! One girl was missing! I learned that a “Bobby”–a London policeman–had come by that morning to take her out before our departure. When I told the office manager, his only reply was, “Oh, dear! A bobby. That can mean most anything!” Finally it was agreed we’d take off for the airport, and the Betty Miller Photo by Louise Hughes office manager would wait for her. He would see if he could get her on the next plane. Meanwhile, I was worried about what I would tell her parents at the airport when we landed. We made a stop, longer than I would have liked normally, at Shannon. As we were looking over all the tax-free goods, Judy arrived and burst into tears. I was so absolutely delighted to have her safely with us, I never even asked her where she had been.
Dear Editor:
My husband and I were delighted to read the article in last month’s News that Nancy Harris wrote about her and her daughter-in-law’s visit to the Hôpital Albert Schweitzer in Haiti a little more than a year ago. Of course, after the awful earthquake, we–like everybody else–wished to make a donation to help. It’s always a hard choice picking out where to send it. At Carolyn Langfitt’s suggestion, we did send it to HAS, so it was just wonderful to know it was used so well. Thank you, Carolyn and Nancy. —Sis Ziesing
Dear Editor:
The ruby-throated hummingbird usually arrives in our area the first week in April, a fact that leads me to suggest that some of your readers might like to install a hummingbird feeder. They are inexpensive, easily hung on porches and patios, and usually come with clear instructions about how to hang them, what to put in them, and how to keep them clean. —M. Le Chercheur
The News invites letters from readers, including nonresidents. Letters will be published or not, in full or in part, at the discretion of the editors. Letter-writers are asked to please:
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
1. Confine subject matter to articles that have appeared in the News (past News issues are on file in the Library). 2. Keep letters under 300 words–the shorter the better.
Managing Editor
3. Sign your own name, though requests for anonymity in print may be honored.
Editor Emeritus and Historian
Production Editor New Residents Editor
E-mail letters to Mary Graff at graffs@msn.com (home) AND mgraff@beaumontretirement.com (office); hand in at front desk, or mail to Beaumont at 601 N. Ithan Ave., Bryn Mawr 19010. Letters need not be typed (though typing is appreciated), but please write as legibly as possible and include your phone number (for the editors’ use only).
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Louise Hughes Kim Norrett Jennie Frankel
In praise of our unsung housekeepers By Mary Schnabel
Beaumont has a very public face. It’s one of which we residents are extremely proud. But our community has a largely unknown face as well. It’s not part of our tours, it is glossed over when we recount our assets, it is rarely if ever mentioned in our printed materials, yet it is an aspect that either makes or breaks any place that is called home by discerning men and women. It is the Housekeeping Department. Who mops our floors? Cleans our private and public spaces? Takes care of the laundry? Housekeeping. Who is available to help hang a picture, turn a mattress, change an out-of-reach light bulb? Housekeeping, of course. The laundry operates seven days a week, churning out 500,000 pounds of linens every Photo by Louise Hughes year in its huge washers and dryers. That Director Brock Nichols (left) and Supervisor Darryl Dick oversee 31 amounts to 13,000 loads of laundry! This department is responsible for the clean- Housekeeping staff members. ing and upkeep of 68 villas, 131 apartments, ing the elevators and elevator lobbies, not to mention the and the gatehouse, all of which are still cleaned and constant challenge of the trash and recycling rooms. inspected even when residents are away for extended Even as we sleep there is always a porter here from periods. In addition to the independent living areas, 11 p.m. to 7 a.m., cleaning spaces like the there are the rooms and other spaces in the Health Administration offices and the Beauty Shop that can’t Center and Assisted Living, both of which need fre- be done during the day. quent oversight. Almost all Beaumont residents were once home Director Brock Nichols and Supervisor Darryl Dick owners, and we well remember the endless chores expertly oversee 31 men and women who work tirelessly that were necessary to keep our homes in good and discreetly among us almost 24 hours a day. In addi- shape–and the relief we felt when we could tell tion to our weekly visits from the housekeepers, there are ourselves, it’s Beaumont’s problem now! the two house men, Larry Dwyer and Donald Coward, Thank you, Housekeeping, for helping keep us not who spend all their days in Baldwin and Austin, working only in good shape, but in the comfort and, yes, luxury at the never-ending jobs of vacuuming carpets and tend- we have now learned to expect.
Behind the scenes with Human Resources By Mary Wells, Director of Human Resources
sionalism? A TV blaring in the background is a big nono. Once I told an applicant that I couldn’t hear him because of the TV in the background. Instead of turning it down, he said, “It won’t bother you.” Another time I was on the phone with a woman whose child was making noise in the background. The woman screamed at the child to “shut the (expletive) up.” Needless to say, that was the end of that. Credentials and work history are important, but if the applicant does not smile during the face-to-face interview, no job will be offered. Excellent hygiene counts too. Also, can the applicant walk the campus without getting out of breath? Make eye contact, smile, or say hello when passing residents, families and guests in the hall?
Where do you find such wonderful staff? That question is often asked by residents of Beaumont and their guests. The hiring process starts off with the Human Resources Department at Beaumont. The department consists of myself and Ben Mbugua, the Assistant Director. Ben coordinates the employee training programs and I oversee hiring and employee relations. The hiring process can be quite extensive. Beaumont’s policy is to “Promote from Within.” However, if no current employee meets the job criteria, we need to recruit. Once an applicant applies for a vacant position, HR sets in motion a series of screenings starting with a phone interview. During this interview, I am not only asking for relevant information, but also evaluating people skills. Do they mumble? Do they exhibit profes-
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good staff . . . . continued from page 3
The next step is interviewing with the department head. Then, once an applicant has been offered a job, the offer is contingent upon references, drug screening and criminal histories. Some war stories: One applicant failed the drug test but several days later, ashamed to tell his parents, showed up with them to give them a tour of his new job. Needless to say, HR had to pull him aside and end the tour. We’ve had applicants come in for an interview under the influence. We have had people come in barely dressed. We have had mothers turn in applications for a child because “the child’s a lazy bum, does nothing but lay on the couch and needs to start helping with bills around the house.” Another candidate, asked if she liked the older population, answered “no.” Photo by Joseph Connett Although I appreciated her Beaumont housekeeper Renée Gorman has many reasons to be proud of her son, honesty, the interview stopped Lt. Cmdr. Brian Connett USN, Information Warfare Officer currently stationed in Norfolk, VA. In addition to academic degrees including a doctorate in organizathere! Once the applicant com- tional behavior, he recently received Defense Meritorious Service and Naval pletes the screening process, Commendation medals and the Navy and Marine Corps Achievement Award. the real work begins. Ben takes Beaumont is a great place to work! Since Beaumont’s charge and starts the employee on inception, the residents have given staff moral support new-hire orientation. It takes a team and also helped them financially. Mary Wells They donate money to the Beaumont Scholarship consisting of Ben, the department Photos by director and co-workers to help with Fund. Some residents have donated funds geared Louise Hughes the learning process, which toward training in a certain field, and have dedicated includes memorizing names and awards in honor of a former Beaumont resident. Such faces from our photo albums. programs include the Samuel Ballam Award for Employees are evaluated after 30 managers, the L. Rodman Page Award for days, at which point we can fine- maintenance and the Edmund Biddle Award for tune an employee’s performance or Certified Nurse Assistants. Good wages and benefits, make the determination that there in addition to a beautiful work environment in a good location, help attract superior applicants. may not be a fit. The Human Resources Department welcomes any The number-one reason why we comments regarding Beaumont staff. have such nice staff is that Ben Mbugua
Recipes . . . .
Rhino . . . .
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Rector, who became famous in the late 19th and early 20th centuries both as a chef and as a restaurateur. Mrs. Schnabel thanked Chef Mark Robison (“The Dining Committee may have had the idea but it was Mark who made it happen”); Rose-Marie Pringle, Director of Dining services; Kim Norrett, Director of Resident Services; Sonya Clarke, Food Services clerk; and the other members of the Dining Committee: Sally DaCosta, Nataline Horwitz, Peggy Thaw, Betsy Rhodes, and Joan Roberts. Chef Mark planned so well that leftovers were few and the only dishes to run out were the veal stew and the butter cookies–and then not by much. Mrs. Schnabel presented Chef Mark with a framed copy of Alvan Markle’s Roast Rhinoceros recipe, a special winner in the contest.
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we provide the transportation. Initially this appeared to be a problem, but the Dining Committee rose to the challenge and got on the Internet. President Obama, regrettably, had other plans, and Air Force One was not available. But it was discovered that a refrigerated MATS Starlifter was carrying a load of coal to New Castle, Rhodesia, and was scheduled to deadhead back to this country on March 31st. It took on the mission, and Mark Hritz, Director of our Grounds Department, met the flight yesterday at McGuire Air Force Base with our largest truck. He was accompanied by Executive Chef Mark Robison to ensure that nothing would interfere with Rosie’s appearance on tonight’s menu. —The Editors 4
In spring, author’s fancy lightly turns to white-tailed deer By Dr. Dean Snyder
year when females now treat him socially as a neuter without falling into deep depression and a dependency on pills to see him through? The buck appears to have no feeling one way or another. During the 10-month hiatus between spurts of hormone-driven aggression, he continues to eat, gain weight, and groom himself. He appears sharply alert to his surroundings, and is socially agreeable to both buck and doe. I have yet to encounter a buck deer who wished to take a lesson from man. Should man take a lesson from the buck deer? I doubt it. Psychologist Allan Horwitz of Rutgers has observed, with others, according to Carlin Flora, writing in “Psychology Today” (January, 2009): “Our preoccupation with happiness has come at the cost of sadness, an important feeling that we’ve tried to banish from our emotional repertoire.” Dr. Horwitz, Ms. Flora says, “laments that young people who are naturally weepy after breakups are often urged to medicate themselves instead of working through their sadness.” Dr. Eric Wilson, of Wake Forest University, quoted by Ms. Flora in the same article, notes that some of the greatest works of art were produced by unhappy men. “The happy man,” he concludes, “is a hollow man.” I sometimes envy the buck, but I agree with Ms. Flora.
Ruminating recently about the current obsession with happiness–“Feeling sad? Here, take this pill”–I started to think about the life of a male white-tailed deer. Immediately this brings to mind an image of a majestic specimen of the animal kingdom, and judging by the way a buck carries himself while adorned with a full set of antlers, he must be seeing the world through a pair of rose-colored lenses. What the buck may or
I have yet to encounter a buck deer who wished to take a lesson from man. Should man take a lesson from the buck deer? may not know, however, is that it ain’t going to last. Mother Nature will dethrone his majesty and just like that he will become just another ordinary deer. He will start growing another rack almost as soon as one is shed, and for him in his world good times are just a few months away. But does anyone believe he knows that for certain? And speaking for the human male, is there any man alive who could annually make it through the time of
Blue and red and best all over By Anna Roberts Cecily Clark’s Hedera helix ‘Needlepoint,’ a veteran prize-winning ivy, did it again this year in the 2010 Philadelphia Flower Show last month. It won a blue ribbon on Tuesday, a red on Friday and “Best ivy in show” both judging days. “Best in show” is not easy to achieve, but Cecily’s loving care and meticulous attention did the job, making us burst with pride. We congratulate Cecily, admire the handsome ivy (which for a short time graced the front entrance of Beaumont), and bathe in reflected glory. Thank you, Cecily!
Photo by Louise Hughes Continuing a decades-long winning streak at the Philadelphia Flower Show, Cecily Clark displays her Hedera helix ‘Needlepoint’ ivy.
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Recalling April in the Pigeon Hills By Carol Allen
When we first moved to the farm in 1946 there were farms around us, across the road or over the hill, a private distance away. We had the sun, moon and stars all to ourselves, without the light and atmospheric pollution that dim our vision today. Maybe 10 cars or other vehicles drove past the farm each day, 3 or 4 a night, rather than the continuous hum of traffic that we learn to ignore today. We are still nestled on a farm, but planes and traffic in stereo and surround-sound intrude on our vision and hearing 24 hours a day. I will tell you how it was in April on the farm. Gone were the high snow boots and heavy jackets, soggy mittens and scratchy woolen hats; out came sweaters and dresses. The days were longer, the sunlight strong, exciting the landscape – the meadows with the “purple HEAT” sound of the mating and nesting red-wing blackbirds amid purple swaths of the wild grape hyacinths. Tiny peepers sang insistent, loud songs of desperate desire all night, all around. When you saw one you wondered how that sound came from such tiny creatures, not much larger than the first joint of your thumb. We saw tadpoles in their transparent globes wriggling their way to froggery along the creek banks. Norway and silver maple trees were in bloom, and soon their winged seeds spiraled to the ground, twisting in the wind, temporarily glue-able to a child’s nose. There were new kittens in the barn, ducklings in the lane, and lambs in the meadow. Violets and strawberries were in bloom, and stalwart asparagus spears had to be cut daily to ensure tenderness. Pheasants were
quiet, hiding their chicks in the hedgerows of wild roses and honeysuckle . . . but I’m sliding into May. The point is that spring was so overwhelming with fragrance, beauty and activity that it was easy to get up early for school, walk up the half-mile driveway lined with catalpas–a Creek Indian word for those leggy, graceful trees–and up the steep mile into the Pigeon Hills, so named by early European explorers who had
There were new kittens in the barn, ducklings in the lane, and lambs in the meadow. Violets and strawberries were in bloom, and stalwart asparagus spears had to be cut daily to ensure tenderness. marveled at the sky, darkened by the huge flocks of migrating passenger pigeons. We turned left onto an unpaved road to Maple Grove School. Looking back over our farm, we could see the distant blue hills to the north, toward Carlisle, where the Confederate troops headed south toward Gettysburg and crushing defeat less than 100 years ago. To be continued
Brain Fitness program begins this month help “almost anyone . . . think faster, focus better, and remember more.” No previous computer experience is required, and the exercises, according to the program’s designers, “constantly adjust to individual level.” Classes will be limited at first to four residents, chosen by lottery from among all who apply. Each session will last about an hour, five days a week for eight weeks, a commitment of about 40 hours, with two additional weeks designated at the end for participants to make up missed classes.
By Kim Norrett, Director of Resident Services An abundance of activity has been in progress on the third floor of Liseter Hall. Internet lines have been run, desks and chairs have been assembled, and computers have been installed. This new lab will be Beaumont’s Brain Fitness Workout Room for classes starting April 12. The Brain Fitness program, taught by Beaumont personnel, is being offered at no charge. It was designed by Posit Science (the computer literate can find out more at www.PositScience.com/Science) to
IN MEMORIAM Mr. Hans Carstensen March 10, 2010 • Mr. William A. Mullen March 20, 2010 Members of the Beaumont Community extend deepest sympathy to their families and friends. 6
Dr. Kaighn Smith (left) and Newbold Smith with trophy from the Reindeer Crew and the Cruising Club of America. Photo by Louise Hughes
A salute to 2 intrepid sailors By Nancy Harris
Over the course of many years, Newbold Smith was the skipper of several yachts, each named “Reindeer.” While racing to Bermuda, cruising the Chesapeake, or exploring the farthermost regions of the North Atlantic, sailing even as far north as the Arctic Circle, he accumulated many fine crew members. In 2007, everyone who had ever been in one of his crews got together and honored their beloved skipper by presenting him with a huge silver bowl inscribed, “The E. Newbold Smith Reindeer Trophy for Racing and Cruising Distinction awarded by the Reindeer
Crew and The Cruising Club of America.” Three years later, on Feb. 21, 2010, the Corinthian Yacht Club held a special event. Dr. Kaighn Smith, distinguished yachtsman and winner of many ocean races including the 1994 Newport to Bermuda race, became the second recipient of the Reindeer trophy. It should be noted that no nepotism was involved, as they are not related. The two friends battled each other on the high seas for many years and, as luck would have it, are now residents of Baldwin. Congratulations to both these intrepid sailors.
Rhubarb . . . .
pink or mottled to green. The several rhubarb plants in the Nalle Gardens have green stalks. There are hundreds of recipes for rhubarb pie, including some that include various berries, bananas, apricots, pineapple and zucchini. If you want a quick and easy way to enjoy rhubarb, try it stewed. All you have to do is cut up the rhubarb in one-inch pieces, and for every two cups of rhubarb add about a cup or less of sugar. Add a small amount of water and cook until the rhubarb is soft. Enjoy it either warm or cold. If you want to use it as a sauce over ice cream or cake, cook it a little longer until mushy. If you have never tasted rhubarb, the first taste of spring, now is the time to try it. Wake up. Get going, but don’t get into a rhubarb.
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A good day to visit in Lake Wobegon would have been the winter day Dorothy at the Chatterbox Café thawed out 25 quarts of frozen rhubarb and made it all into pies. They were so delicious that several people had four slices and all the pies were gone in a few hours. Although not a major crop, rhubarb is commercially grown in the U.S. and can often be found in local groceries, especially in the late winter before homegrown rhubarb is available. There are at least 29 named varieties of edible rhubarb. Many plants in home gardens may be of unnamed varieties. Valentine, with its bright red stalks, is the cultivar most often seen in markets. Other varieties range in color from red to 7
Rhubarb—the first taste of spring By Margie Manlove
continues to this day to be used in herbal medicine. The “h” in the word rhubarb was not put in just to confuse. It comes from the Greek rha, a term that refers to both the plant and the River Volga. Rhubarb is native to the Volga region, from where it was imported to the West, along with rhubarb imported from western China. There was much controversy about which was the “true” rhubarb, which continued when seed was imported and propagated in the West. The first known use of rhubarb as food was in England in the 17th century when the price of sugar became affordable for ordinary people. Rhubarb without sugar is too sour to be enjoyed. From England its use as food spread to the rest of Europe and to America. Rhubarb was especially popular between World War I and World War II. The stalks are often cooked in pies, sometimes combined with strawberries. They are also used in crisps, cakes, cookies, dumplings, puddings, candy, chutney, chili, jams, ketchup, salsa, leathers, drinks, and even in the stuffing in a Thanksgiving turkey. The rhubarb stalk is 95% water. It is rich in vitamin C, low in sodium, and a fair source of potassium. The root of rhubarb is a medicine, the stalk is a food and the leaves are poison, being 5 percent oxalic acid. But don’t worry if you eat a few rhubarb leaves. An adult would have to eat 11 pounds of rhubarb leaves to receive a lethal dose. National Strawberry Rhubarb Pie Day is June 9. Rhubarb festivals have been celebrated in recent years in Queensland, Australia; Wakefield, England; Aledo, Illinois; Intercourse, Pennsylvania; Cooperstown, New York; Camden, Maine; Silverton, Colorado; East Lake, Ontario, and Nova Scotia. At the Rhubarb Festival in Lanesboro, Minnesota, last June 9, there were not only pies, tarts, jam, and so forth, but also a Rhubarb Olympics, which included a rhubarb stalk-throw. Prizes were given for the heaviest rhubarb stalk, and the largest leaf, and for rhubarb crafts. Garrison Keillor has reported on rhubarb in The News from Lake Wobegon. In Lake Wobegon no one buys or sells rhubarb because everybody already has it in his own garden. The town’s people think rhubarb was named for a couple of neighbors, Rudy and Barb.
The first taste of spring is rhubarb. We hear a lot about the first bird of spring, a robin, and the first flower of spring, snow drops. They are ordinary and unexciting. In contrast the first taste of spring is exciting. Its sharp taste wakes you up. You know it is time to get on with it, get moving. It is spring. Many people, however, have never tasted rhubarb. This is very sad. There is another meaning for the word rhubarb which should not be confused with the rhubarb you eat. A rhubarb is a heated dispute or squabble. The term is frequently applied to events in baseball. When a pitcher hits a batter and the batter goes after the pitcher and other players join in, that is a rhubarb. How this use of the word came about is uncertain, but may come from the theatrical practice of having members of a crowd on stage who are all talking to each other repeat over and over “rhubarb, rhubarb, rhubarb, rhubarb.” Medicinal use of rhubarb has a long history in China, back to 2700 B.C. Although it is not mentioned in the Bible, rhubarb–a member of the buckwheat
At the Rhubarb Festival in Lanesboro, Minnesota, last June 9, there were not only pies, tarts, jam, and so forth, but also a Rhubarb Olympics, which included a rhubarb stalk-throw. family –was known and used as a medicine by Dioscorides, the famous Greek pharmacologist who was active between 60 and 78 A.D., and may have been so used in the West even earlier. Rhubarb root was a prized (and expensive) medicine used for many purposes but primarily for its laxative effect, and
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The deadline for the May 2010 issue of the Beaumont News is April 10. Please sign your story and either turn it in at the front desk or e-mail it to Mary Graff at graffs@msn.com and mgraff@beaumontretirement.com. Contributions, suggestions, and comments from all are welcome and necessary for our success. The editors reserve the right to edit all copy in keeping with News standards. HOW TO GET A COLOR COPY OR LARGE PRINT EDITION OF BEAUMONT NEWS To get a color copy go to our website, www.beaumontretirement.com, click Skip Intro at the bottom of the page, then click Read this month’s newsletter, and print. If you would like to receive the News in large print, please leave your name at the desk in the front lobby. A copy will be placed in your in-house mailbox. 8