Feb. 2015
The Food We Eat Everyday
a note from the desk of Charles Tolbert
Recently a resident friend expressed dislike of some of the words used in describing the daily menus. The use of “Mexican” or “Chinese” weren’t particularly bothersome, but it was “cordon bleu,” “tortellini,” “Vera Cruz,” “Marsala,” “étouffée” and the like that puzzled him. Why put such “tags” on the foods? Couldn’t it simply be “meat and potatoes”? A glance at the menus for a particular month offers some clues regarding particular servings. Often a word or two may indicate how a dish is prepared. Occasional place names such as Swiss, Florentine, or Asian suggest the origin of the food. Unfortunately, we give little thought to such facts. Most
of us probably have a little knowledge about cooking, but we know very little, if anything, about who first cultivated the foods we eat. Take a look at some notes on three items that frequently appear on our menus. One of the most interesting foods served here is gumbo, the state dish of Louisiana. The name is taken from the word for okra in West Africa. It was initially popularized in New Orleans in the late 1800s by French Creoles. Many of the French Acadians who had been expelled from eastern Canada by the British in 1755 settled in southwestern Louisiana and developed a distinctive Cajun culture that includes spicy gumbo and jambalaya.
Central American Indians domesticated chili peppers as well as other ingredients for chili long before the arrival of Columbus in the New World. It is generally accepted that what we now know as chili was developed by Texas trail hands in the early part of the nineteenth century. In 1977 the Texas legislature designated chili (chili con carne) as the official state dish “in recognition of the fact that the only real ‘bowl of red’ is prepared by Texans.” Corn or maize had its origin in Mexico about 5000 BC. At the time Europeans came to the New World, it was being grown throughout North America wherever environmental Continued on page 4
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New Friends at Providence Park
Welcome Janice Allen, Apt. 2205
Janice Allen recently moved into St. Elizabeth Center, coming here from McGregor, Texas. Mrs. Allen has two children, a son and daughter,
and five grandchildren. Ms. Allen is originally from Colfax, Louisiana. After graduating from Business College in Shreveport, LA, she worked for many years with the Red Cross. In addition, she loves to read, and is an accomplished painter. She met and married her husband who worked for the IRS, and they moved to the DFW area for 30 years. Upon her husband’s retirement, they made
McGregor, Texas their home in order to care for his mother. Ms Allen has spent the past 10 years living alone in McGregor, so with the move to St. Elizabeth’s Place she is very excited to have close neighbors. She has already begun meeting new friends here at St. Elizabeth’s. We are so happy to welcome Mrs. Janice Allen as our newest resident.
Welcome Richard and Donnie Harlan Apt. 1206 Richard and Donnie Harlan grew up in the small Texas town of Harper, a short distance from Fredericksburg. After graduating from high school, Richard joined the Merchant Marines, and Donnie went from business school to working in San Antonio. After Richard’s discharge from the service, the two met again and were married in 1950. He then began a career in service for the state of Texas, 6 years as a highway patrol officer and 27
years with the state Narcotics Bureau. Richard’s last tour of duty brought the family to Waco in 1971 where he retired in 1984. During that time, Donnie worked at First Federal Savings. She also volunteered at Providence Hospital where she was recently awarded her 25-year service pin. The Harlans have two and two daughters. have also been blessed 13 grandchildren and 6 grandchildren.
sons They with great
They are excited about their move to the Village and are looking forward to getting involved.
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Chopped Chef Lionel Taylor competed in the chopped competition at Providence Park and placed first in the appetizer category and second in the main dish competition. He will compete next at Washington, D.C. Residents and staff cheered Lionel in all of the fun activities. Congratulations Chef!
Fun With Food: Cake Balls! A Christmas Eve Activity
Continued from page 1 circumstances permitted. It was a significant garden crop for the “Civilized” Indian tribes in the southeast, who were primarily agriculturists. Today, corn in its many prepared forms is an important food source throughout the world. A sampling of the literature on foods reveals the sources of many other menu items that we somehow give little thought about as we enjoy them. Potatoes (sometimes called “Irish)’ were first domesticated in Peru. The peoples of Central America were cultivating peanuts, avocadoes, tomatoes and other desirable foods when the Spaniards arrived in 1519. South American Indians were enjoying sweet potatoes and pineapples long before Europeans learned about them.
Happy Birthdays Feb. 4 Feb. 9 Feb. 11 Feb. 21 Feb. 23 Feb. 25
Jim Kemp Katy Miller Pat Howard C.J. Wilson Phyllis Derrick Vi Lammert
Knowing some information about original sources of items on our menus should make the dining experience more interesting. Also, the tours of the Providence Park kitchen planned for the spring should make us more appreciative of the foods prepared daily for us residents.
Activity Calendar Location Abbreviations Fitness Center (FC) Chapel (CH) Village Dining Room (VDR) St. Elizabeth Dining Room (ST E DR)
Village Activity Room (VAR) St. Elizabeth Activity Room (ST E AR) Quilt Patch 2nd floor Village behind elevator (QP)
St. Elizabeth Library (ST E LIB) Village Lobby (VLB)