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How a cup of tea has spanned five generations
By Chris Fullerton
Butch Klaver remembers tea time as being a daily diversion in his home from a young age. Son of a German mother and grandmother, the tradition began long before his arrival.
As a child of 12, Klaver began working in the fields with his father. Every afternoon his mother would come out to the field to serve tea and homemade sweet treats. This, during a time before electricity or running water. Butch’s mother, Pearl, would have made her cakes and breads daily using a wood-burning stove.
His father was the last farmer in the region to institute the use of a tractor, meaning the work was done with a horse and plow.
Afternoon tea served as a time for the men to rest from the heavy work and for the family to socialize. Gossip was always on the menu as the farms were still connected to party lines with 12 families per line.
During the off season, a daily tea table would be set in the kitchen.
For modern readers, it may seem lavish — with porcelain cups, silver spoons, linen napkins and home-cooked cakes — yet such a table would constitute the everyday in rural 1930s Iowa.
Tea time also extended to visits with Butch Klaver’s grandparents at their farm. He recalls his grandmother, born in the late 1880s, having difficulty speaking English. She preferred conversations in German.
Enter Kay.
Butch and Kay met in high school and the rest, as they say, is history. She recollects tea time at Butch’s home on the farm before marriage. Realizing how much he enjoyed it, she knew she would continue the tradition. When Butch was sent to Germany during the Korean
War, from 1952 to 1954, she visited her mother-in-law on the farm frequently for tea, and she learned the tradition of gathering.
When Butch was away in Germany, Kay worked as a teacher. When he returned, they married and settled into life on a rented farm south of Duncombe. The house had electricity, but only a cistern pump in the kitchen for water. Undeterred, Kay established daily tea time, meeting Butch in the fields every afternoon after she finished her work at the elementary school. She taught a mixed-aged room of 48 kindergarteners and first-graders.
She was 19 years old.
In 1955, they welcomed their first child and left her profession; pregnant teachers were not allowed to teach in 1955.
As the family grew, so did the tradition of tea time. Kay recreated the same magic for her new family as Pearl had done before her. Every day, year after year, the ritual gathering continued.
Today, Kay and Butch have 125 descendants as a result of their marriage, and tea time is going stronger than ever. The Klavers have 26 grandchildren and 67 great-grandchildren and these days their date book is full. Once or twice per week the Klavers host tea time for their family members.
The Klavers host one family at a time, usually five or six relatives, but they have had up to 15 people at a time in their apartment. Oftentimes, word spreads through the modern day party line of texting; one grandchild will tell another that it's tea time at grandmas.
Visits have become centered around tea time. Kay has a collection of tea sets, one made by her mother, Margaret, who crafted and fired the set in her own kiln.
The great grandchildren will now request their favorite tea set, and the grandchildren will bring treats to share.
The newest member of the family, Graham Jude, attended his first tea time last week at just 7 days old.
Kay believes that tea time is the common thread that ties the family together year after year, generation after generation. The tea table is a place where everyone can sit and feel welcome as conversation flows as freely as the tea.
Grandma Klaver’s Spek and Dicken
(A German family favorite for New Years Day)
1 cup sorghum
2 cups boiling water
4 cups sugar
2 tsp. anise
2 tsp. salt
4 cups rye graham flour
2 cups white flour
4 eggs, beaten Sausage
Mix the sorghum and boiling water. Mix the two flours together. Add ingredients to slightly cooled sorghum mixture in order given (except sausage). Ladle batter onto griddle at medium high temperature. Drop slices of sausage into each pancake.
Pope Francis HOPE
The Autobiography Random House, 2025
By Lori Berglund
A life of Hope
Francis leaves a gift of his life story
It was to be published only after his death, but it was perhaps providence that made the new autobiography of Pope Francis available earlier this year. ‘Hope’ is the first autobiography written by a sitting Pope, and was released early in 2025.
Co-author Carlo Musso explained that the Holy Father had allowed his autobiography to be released at the start of the year as part of the Jubilee of Hope that my Roman Catholic Church is celebrating in 2025. “Circumstances of the moment,” also contributed to the early release, and it is indeed a very timely read.
Born Jorge Mario Bergoglio in the barrios of Buenos Aires, Argentina, on Dec. 17, 1936, this is the story of a remarkable life. I picked up a brand new copy at Kendall Young Library following the Pope’s passing, and have been soaking in every page. It has helped me better understand a pope that I have sometimes struggled to understand.
The story begins in Italy with the decision of his grandparents and father to leave that country sometime between the first and second world wars. In this book, the reader will discover how the Pope, who has pushed so strongly for peace at almost any cost, came to detest war so fervently.
“What does a war leave behind?” Francis asks. Normally, the seeds of the next war. He laments that in the last century, wars have drifted from being mostly between armies, and spreading to civilian deaths. Indeed, more civilians die than soldiers. Left homeless and hungry, war leads to only more war.
“Too long do I live among those who hate peace,” Psalm, 120:6, and this is a man who treasures peace for all, who sees the face of God in all men, even those who are different.
Francis also builds upon the words I heard from him in the last few years that World War III has already begun. This third world war, he theorized, begins not with a bang, but with many diverse battles across the globe. It is a frightening thought, and one that should give all of us great pause — and cause for fervent prayer. If the Holy Father believes that the Third World War may already have begun, I for one want to get on my knees a little more often. (What time is confession this weekend?)
Fortunately, this is a book of Hope, a constant during the pontificate of Pope Francis. He always sought to bring the ‘Joy of the Gospel’ to people. Be not afraid, Francis was a man who believed that Christians know how the story ends, and must always be joyful. That doesn’t mean always happy, but it does mean joyful, and with a hope that never fails.
In many ways, I wish I could have read this book when Francis was first elected Pope. I believe it really informs the readers on his character, his beliefs, and his vision for humanity.
While the Bergoglio family left Italy when that nation was in turmoil, they did not find an easy life in Argentina. Francis spent about six years working with Musso, his co-author, to bring the story of his life to these pages. I find that it beautifully brings to life the people and everyday life of the neighborhoods, or barrios, of Buenos Aires to life.
The Bergoglios lived in Flores, a barrio of Buenos Aires that knew poverty, but it also knew families who lived and breathed as neighbors. Francis recounts being outside so much as a child, with the other kids in the barrio. He was still a teen-ager when he felt the call to the priesthood. But while his father accepted this decision, his mother was not at all in favor of it, especially at the start.
She did not accompany him to the ceremony when he was accepted as a seminarian, but gradually came to accept his vocation. In the process of discernment to the priesthood, the young Bergoglio eventually decided to seek a community, rather than the more common diocesan route to the priesthood.
He would become a Jesuit, a member of the Society of Jesus, and this would be a hallmark of his life as Pope. Jesuits live in community with one another, which goes a long way to explain his decision not to take up residence at the Pope’s apartment within the Apostolic Palace. He didn’t want to live alone in a drafty old apartment.
“When, as soon as I was elected, I took possession of the papal apartment, I felt an instinctive no well up inside me. The papal apartment on the third floor of the Apostolic Palace is not luxurious. It is large, tastefully done, though far from opulent. But, in the end it is like an inverted funnel. It is spacious, but the entrance is quite cramped. You squeeze in drop by drop, and I — at this point – cannot live without people around me.”
By contrast, Casa Santa Marta, the guesthouse where Francis used a two-room suite as his home, was built in the 1990s and is simple but comfortable. Francis enjoyed having other people around. He reminded me of my mom, who made so many friends when she lived at the Marian Home in Fort Dodge. Some people love living in community with others, some like privacy. It’s a personal decision.
I hope the world will not judge newly-elected Pope Leo XIV by where he chooses to live. Most priests that I have known would enjoy the greater privacy of the papal apartment. Also, I suspect that security, which will surely be a concern, especially for an American pope, would be better at the papal apartment. Let’s let the new pope decide where he wants to live for himself. If you have admired Pope Francis, you will most certainly enjoy this book. If Pope Francis frustrated you for his off-the-cuff remarks on an airplane, this book will help you understand where he was coming from, and why he had such deep concern for people.
Pope Francis had a little bit in common with another one of my favorite fellow Catholics, the great Yogi Berra. Frequently, neither Francis nor Yogi said exactly what the press said they said.
But Pope Francis always loved, always kept the faith, and I am grateful that, as a Catholic myself, he has been my Holy Father. I am grateful for this autobiography, which helped me understand so much more.
Rest in Peace, Francis. God Bless, Leo XIV.
CITY SCENEWebster City Outdoor Pool
Opening Date: Monday, June 2, 2025
Public Swimming Lessons Session #1: June 16 - June 27 th th
9:00AM - 9:45AM LEVEL 1
LEVEL 2
LEVEL 4 9:45AM - 10:30AM LEVEL 1 LEVEL 3 LEVEL 5 10:30AM - 11:15AM LEVEL 2 LEVEL 3 LEVEL 6
Outdoor
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LEVEL 1 LEVEL 3 LEVEL 5 9:45AM - 10:30AM LEVEL 2 LEVEL 4 LEVEL 6 A q u a t o t s
East Twin Park Splash Pad
Opening Date: Saturday, May 24, 2025
Operation: Monday - Sunday 11:30am-1:00pm Adult Lap Swim Private Swim Lessons Aquacise 1:00pm - 7:00pm Open Swim
SUMMER FUN IS WAITING AT THE OUTDOOR POOL! CALL FULLER HALL TODAY TO SIGN UP FOR THE EXCITING ACTIVITIES AND SECURE YOUR SPOT! (515) 832-9193
OUTDOOR POOL PASS
Our Hometown Recipe Corner
ingredients fresh
Fresh produce is refreshing and delicious. Whether it’s recently plucked fruits or freshly harvested vegetables, these foods boast a flavor and nutritional profile unlike any other.
Comfort foods might reign supreme during colder winter months, but come spring and summer, lighter fare can be just what people need to maintain their energy and avoid feeling sluggish on warm days and nights. This recipe for “Pasta Salad with Broad Beans, Tomatoes, Peppers, and Herbs” courtesy of Lines+Angles offers a midday energy boost that can lighten your culinary load in the months to come.
Pasta Salad with Broad Beans, Tomatoes, Peppers and Herbs
1 lb. farfalle pasta
4 vine tomatoes, diced
8 ounces broad beans
1 yellow pepper, diced
2 tablespoons finely chopped flat-leaf parsley
1 sprig chopped thyme
1 small bunch chives, snipped
2 tablespoons olive oil
1 tablespoon lemon juice
Freshly ground black peppercorns
Salt
Directions:
1. Cook the farfalle in a large saucepan of salted, boiling water until al dente; 8 to 10 minutes.
2. Drain and refresh immediately in iced water.
3. Once cool, drain again and toss in a large mixing bowl with the vegetables and chopped herbs.
4. Add the olive oil, lemon juice and seasoning, tossing again thoroughly before serving.
Makes 6 to 8 servings
LANDMARKS
How well DO YOU know Hamilton County?
Look at these photos and see if you can identify these local landmarks.
Winner:
Helene Silverstein
Photo #1
Photo
Photo #2
by Jim Miller
How Much Advil
(Ibuprofen) Is Too Much?
Dear Savvy Senior , I take Advil pretty regularly for arthritis pain and headaches, but how can I tell if I’m taking more than is safe?
Achy Alan
Dear Alan,
Ibuprofen – better known by one of its brand names, Advil – is one of the most popular medications on the market today for treating all different types of pain, headaches, fevers and cramps.
Given the drug’s broad pain-reducing effects, safety record and availability over the counter (OTC), it’s no surprise that some people pop the little brownish-red tablets whenever they feel the slightest twinge of discomfort.
But ibuprofen, which is also sold under brand names like Motrin and Nuprin, can pose certain health risks, especially for those with kidney or stomach issues. Here’s what you should know.
What’s Safe?
For most adults and children ages 12 years and older, the recommended OTC dose of ibuprofen is one (or two, if needed) 200-milligram tablets, caplets or gel caplets every four to six hours while symptoms persist. You shouldn’t take more than 1,200 mg (or six pills) in a 24-hour period.
If you haven’t consulted a doctor about how much is safe, or if you aren’t certain about your risk factors, it’s best not to exceed the recommended limit of 1,200 milligrams a day.
If you have chronic pain, or were recently injured or had surgery, your doctor may prescribe ibuprofen for you at a higher dose. Prescription tablets are usually stronger compared to the OTC dose, such as 600 mg and 800 mg. The maximum daily dose for prescription-strength ibuprofen is 3,200 mg in a 24hour period. But it’s important only to take what your provider has prescribed for you.
Also be aware that ibuprofen is sometimes added to certain cold and flu medications, so always read the ingredient list on medications before using them.
Be Cautious!
Ibuprofen belongs to a class of drugs known as nonsteroidal anti-inflammatory drugs, or NSAIDs, which reduce pain and inflammation by blocking the activity of certain enzymes.
But these enzymes also help maintain kidney and liver function and regulate the balance of fluids and electrolytes in your body. So, taking ibuprofen can be dangerous for patients with kidney disease or failure; those with liver damage or cirrhosis; and people with conditions that put strain on their kidneys, like high blood pressure or heart failure. Those at high risk for these conditions – as well as for stomach ulcers, heart attacks, strokes or bleeding problems – should talk with their doctors before taking ibuprofen.
People who take medications such as diuretics, anticoagulants, ACE inhibitors or ARBs (angiotensin receptor blockers) to manage cardiovascular issues should also be careful, because ibuprofen stresses the kidneys and the heart.
To reduce these health risks, don’t take the maximum recommended dose for more than a week or two at a time. If you are needing it for more than two weeks, or if you’re turning to ibuprofen every day to keep your aches and pains in check, you need to see your doctor.
When taken for long periods, ibuprofen can also increase the risk of stomach ulcers. The drug inhibits enzymes that, among other things, aid in the production of mucus that lines and protects the stomach lining, so without these enzymes, the stomach becomes vulnerable to irritation and damage.
Some alternatives to ibuprofen you should talk to your doctor about include acetaminophen (Tylenol), topical NSAIDs (diclofenac gel) that is not absorbed into the blood to the same extent as oral NSAIDs, nonacetylated salicylates, curcumin (an active ingredient in turmeric) and acupuncture.
How to build a better burger
Backyard barbecue season is starting to heat up. Although many people grill all year long, grilling season kicks into high gear in spring and summer.
Burgers will always be quintessential grilling fare. It should come as no surprise that the month of May is National Hamburger Month. That’s likely due to Memorial Day weekend — which many view as the unofficial start of summer — being one of the first times of the year people begin grilling burgers. Despite burgers’ popularity, it’s easy to make mistakes when preparing them. These tips can help anyone build a better burger.
Use freshly ground meat
Buying ready-made ground meat (of any variety) is taking a gamble because you don’t know when it was ground, how many animals it came from or how it was handled. By freshly grinding the meat at home you will have greater control over the cut of meat and the fat content. Personally ground meat will be fresher, especially when you get nice cuts of meat directly from your local butcher. Top chefs suggest dicing cold meat into chunks and freezing for about 10 minutes prior to grinding for the best results.
Fat is key
For the most juicy, flavorful burger, you’ll want a ratio of 80 percent meat to 20 percent fat. Some people like to eat lean, but with a burger, the fat will be necessary and it’s better to select leaner meats for other dishes.
Don’t overwork the meat
Handling the burger patties too much can lead to dense, tough burgers. Gently shape the burgers into round, 1-inch thick, flat discs. To prevent the burgers from rounding in the middle during cooking, press a dimple with your thumb in the center of the patty to help it cook evenly. It’s a smart idea to weigh each patty to ensure uniformity of size and even cooking.
Don’t add salt early on
Salt added to the ground meat before it’s shaped can draw the liquid out of the meat, leaving a dry burger behind. Sprinkle salt sparingly while it is cooking for flavoring.
Avoid overcooking
Most health authorities recommend not leaving any pink meat in a burger made from ground meat. According to BBC Good Food, burgers can be cooked for 5 to 6 minutes on each side for medium and 8 to 9 minutes per side for well done. For the best results, use a food thermometer to check internal temperature. The USDA says ground meat, whether it’s pork, veal, beef, or lamb, should be cooked to 160 F
Flip as desired
The cooking resource Serious Eats debunked the myth that burgers should only be flipped once. Flipping the burger repeatedly, as often as once every 15 seconds, encourages faster, more even internal cooking and can dramatically reduce cooking time.
Keep the patties separate
Let everyone build their own burgers, as keeping the cooked meat away from the burger buns for as long as possible will reduce the chances of the juices making the buns soggy. Soft, squishy buns tend to make for good burger eating, as they will not overwhelm the meat with too much crusty bread.
The smell of grilling burgers is in the air. Ensure that every burger is a masterpiece by utilizing some important cooking tips.
PartingShot
