ˇ ´ VESTNIK S P J S T Benevolence
Volume 102 Number 11
H E R A L D
★ Humanity ISSN —07458800
★ Brotherhood
Kolaches, Cars, and Good Times Coming Your Way Is it just me, or do kolaches seem to be getting more and more popular? Most recently, the January edition of Texas Co-Op Power Magazine presented a feature entitled “The Kolache Trail” that helped to explain the close and personal relationships that many
a fruit-filled center . . . It’s a Texas invention called a klobasnik—plural klobasniky—which is Czech for little sausages.” Thanks to Co-Op Power Magazine for making that distinction! Growing up, kolaches were something of a Sunday svacina staple. If it wasn’t kolaches, then it was something we called “krehaky” — crispy, deepfried triangular pastries coated with
Baltazar Nunez, FIC
Lodge 219, El Paso • District Four Associate Agents Certificates Issued $50 Award
1st - Mildred Holeman Lodge 88, Houston (5) 2nd - Susan Skrabanek, FIC Lodge 17, New Tabor 3rd - Albin Machu, CFFM Lodge 29, Taylor 4th - Patsy Koslovsky, FIC Lodge 47, Seaton 5th - Wendy Pruski, FIC Lodge 107, Floresville
1st Place Career $200 Award
Carolina Covarrubia
Lodge 30, Taiton • District Six Associate Agents Earned Premium $50 Award
1st - Susan Skrabanek, FIC Lodge 17, New Tabor 2nd - Albin Machu, CFFM Lodge 29, Taylor 3rd - Patsy Koslovsky, FIC Lodge 47, Seaton 4th - Wendy Pruski, FIC Lodge 107, Floresville 5th - Mildred Holeman Lodge 88, Houston (5)
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Important Dates ...................................3 Interest Rates.......................................3 Gene McBride’s Retirement Party......3 Step Up To The Plate Updates............4 From Around the Districts..................6 Lodge Section ....................................8
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1st Place Associate
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Step Up to the Plate February Top Agents
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Texas communities have with the kolache. The article also took the opportunity to establish the difference between kolaches and klobasniky. According to the article, “What really gets people worked up is when someone calls the sausage-filled pastry sold in Czech bakeries a kolache. It isn’t a kolache and never has been. The classic Czech recipe is for a pastry with
1st Place Career $200 Award
Ricky Rodriguez
Lodge 155, Austin • District Two Career Agents Certificates Issued $50 Award
1st - Ricky Rodriguez Lodge 155, Austin
Career Agents Earned Premium $50 Award
1st - Carolina Covarrubia Lodge 30, Taiton —SPJST—
Inside This Week’s Vestnik
In Memoriam ......................................17 Youth Section.....................................18 Czech Culture ....................................27 Advertisements .................................29 Lodge Calendar .................................30 SPJST Car Show Entry Form ...........32
Page 10
Lodge 66 Waco honors Every Day Heroes
powdered sugar. I’ve also heard them called “angels wings.” Let’s save that discussion for another time! Without question, the kolache has emerged as one of the defining contributions of Czech culture to the Texas — and American — scene. Just about everyone with a little bit of Czech, German, or Polish background has someone in their past who was known for their delicious kolaches. An October 7, 2013, article in the New York Times, “The Kolache: Czech, Texan or All-American,” had this to say about the kolache: “The kolache entered the American repertory in the mid-1800s, soon after immigrants from Central Europe settled in the hills and prairies of central and south-central Texas. The region was once home to more than 200 Czech-dominant communities. Today, the Czech Belt remains a stronghold of traditional culture, where polka bands led by accordion cowboys play church bazaars, and descendants contribute to civic organizations like KJT and SPJST.” “This is the new world of the kolache, a food that now straddles several constituencies: the descendants of Czech immigrants, who still make the pastry in the broad swath of central Texas known as the Czech Belt; the highway commuters who have made it a coveted road food; and the artisans and entrepreneurs around the country who are now positioning it as the nextgeneration doughnut.” I’ve got to say, that’s a pretty good overview! If you would like to read either the New York Times article or the Texas Co-Op Power articles in their entirety, they’re available online at http://www.nytimes.com/2013/10/09/d
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By Supreme Lodge President Brian Vanicek
March 12, 2014
Continued on Page 7.
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Lodge 88 Houston honors Esther Heinsohn
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Lodge 25 Ennis Youth Club shares meeting scenes