by: Don Smith

THIS WEEK IN REVIEW ....July 6, 2006
This weeks Reporter-Sterling Cain

 Bezjak  club     Harder

Guests: Dave Pinland introduced his son Nick, who had just returned from an extended camping trip in North Carolina.

Doug Harder introduced his son Zack.

On the Pledge: Our new club president, Mr. Bob Hogge, obviously distracted by the excellent buffet, forgot the pledge! However, various astute club members called the omission to Bob's attention, whereby he took it upon himself to lead us.

ANNOUNCEMENTS: The roster for the Southwest Sertoma Club's annual golf tournament is finalized. If you are signed up be sure to get your registration fee paid ASAP.

The annual Cajun Cookout will be held on July 29. The cost will be $7.50 per person. The location will be the same as last year. The cookout is potluck, however the club will be providing the meat dishes of fried turkey and catfish. John Pifer will be supplying the beer. Be sure to thank him profusely!

Jack Marshall announced that he will be having a Mexican brunch on Sunday, July 23 rd. The brunch starts at 10:00 am. Members of the club are invited and are asked to RSVP to Jack. A sign up sheet was passed.

Sterling Cain announced that his business partner, Leo Rurup, passed away on Monday, July 3 rd. Leo had been fighting cancer for several years before finally losing his battle. Leo's memorial service will be held on Saturday, July 22 nd at 2:00 pm at University Park United Methodist Church at the corner of Evans and University.

Zack Harder announced that he will be riding in the MS 150 and asked the club if any members would be willing to help sponsor his ride. This is a two day, 150 mile bike ride to benefit the National Multiple Sclerosis Society. The ride will be on July 8 th and 9 th. It starts in Highlands Ranch and finishes in Canon City.

Fines: Bezjak immediately proposed a “ motley crew ” fine. The fine was seconded and easily passed over the protests of Harder, Pinland and sons.

Mike Ballew proposed a fine of 4 bits against Jack Marshall for failure to train the new president on the proper introduction of guests. Motion carried.

Reports: Bingo Team A reported an attendance of 141 and a $4300 deposit. It was a great crew and a great turnout, but they took a beating on the pickles.

Team B is up next week and Dick “ ahhhh ” Enslow will be the substitute captain. Enslow requested that the crew be at the bingo hall by 5:45 and also reminded the club that the state wide smoking ban is now in effect, so smoke is no longer an acceptable excuse for getting out of bingo.



PROGRAM:   Program Director Mabe Downey began with an elaborate story of how he was forced to put together the program over the holiday. He called 86 different people before he was finally, at 10:00 PM on Wednesday night, able to get a hold of Tom Keller. Tom then had to scramble to find a speaker and then was forced to drive to Denver from an event in Burlington to attend our meeting, only to get a speeding ticket for doing eighty-four in a fifty-five on the way over.

Tom thanked Mabe for his marvelous tall tale and introduced our speaker for the day, Virgil Hughes. Mr. Hughes is a veteran of WWII. He entered the war shortly after graduating from Yale with a degree in Chemistry, and was immediately put to work as a private in the infantry. He received a battleground promotion to 2 nd Lieutenant in Northern Europe. He has two purple hearts, 2 bronze stars, and most proudly, an infantry badge. He continued to serve in the army for 43 years and retired as a Colonial. He now speaks on military history, with an emphasis on military music. He also participates in several historical military reenactments and plays with Tom in some vintage military musical bands.

Mr. Hughes then introduced the topic of his program. That most reviled and despised of all subjects, Military Food, which is never to be discussed before, during, or after eating.

Historically, the military has always faced food problems. They have restricted budgets, extreme dietary requirements (active soldiers can burn up to 4500 calories per day), transportation problems, and to top it off, somehow they have to try and make the food taste decent. Meeting all these goals has always been very hard to accomplish.

Starting with the Romans, one of the first military foods was millet. This grain kept its freshness and was easy to grow and transport. It was a bland diet, but the millet would would keep soldiers on their feet. In the civil war you began to see more variety in a soldiers ration. They would receive four eggs, a half pound of salt pork, and one pound of hard tack bread.

Hard tack was just flour and water that was mixed and then baked until dry. It was so hard that it would crack your teeth. Thus the name “ crackers ” which persists to this day. Both the hard tack and the salt pork were good for up to 30 years, but had to be soaked in water to be edible.

The ration also included two ounces of molasses (a cheap sweetener) and 2 ounces of raw coffee beans. Roasted coffee beans will go rancid quickly, but raw coffee beans, like the other parts of the ration, will last for up to 30 years. It is important to note that you would die of scurvy in about a year if you were restricted to this diet alone, so it was important to supplement it with fruits and vegetables.

The content of rations has not always been entirely healthy. Whiskey was an important part of early military rations and while it started to be phased out in 1832, it was not phased out entirely until 1902. Cigarettes were included in rations until very recently.

Rations saw a huge change during WWII. The type and variety of foods in the rations expanded greatly. Soldiers began to see the inclusion of a variety of canned foods, including meats, fruits, vegetables and desserts. After WWII the technology changed again with the MRE or Meal Ready to Eat (or Meals Rejected by Ethiopians). The MRE used radiation to preserve foods. The foods were generally much better and the packages would last for 6 to 7 years.

Now the MRE is also being phased out in favor of the T-Ration or Tray Ration. The focus has now changed from feeding individual troops to feeding squadrons. Each tray is a separate dish with just one item and is sized to feed 17 troops.

Food in the military has come a long way. However, fresh food is still the issue with all military diets. Despite all the advances in technology it is still hard to get fresh bread to the front lines.

    Mike Ballew  

          On the calendar ..   

         July 11 - Board Meeting
- 6 p.m. Elks Club
         July 13 - Regular Meeting - SOD
Don Masias
              Program: Jim Hampton - CO. Div. of Wildlife
         July 20 - Regular Meeting - SOD Dick Mason
              Program: John Caldara - Independence Institute
         July 27 - Regular Meeting - SOD Pat McKim
              Program: John Halepaska - Water Engineer
         July 29 - Cajon Cookout


July 10 - B Team
 July 17 - C Team
 July 24 - D Team
 July 31 - E Team

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Editors notes:
If you have any news to add to the Newsletter, be sure to give the details to the reporter.
If you want an electronic copy of the Roster, send me an e-mail.

"Life is all memory, except for the one present moment that goes by so quick you hardly catch it going."
--- Tennessee Williams

"Some of the world's greatest feats were accomplished by people not smart enough to know they were impossible."

"WORK...Nothing worthwhile comes easily. Half effort does not produce half results, it produces no results. Work, continuous work and hard work, it the only way to accomplish results that last."
--- Hamilton Holt

"I'd rather be a failure at something I love than a success at something I hate."
--- George Burns

"Your attitude shall determine your altitude."