The Public Services Committee is looking at the possibility of utilizing Memorial Hall to expand the amount of space for the Over 60 Center. During the Committee’s regular meeting Monday evening, City Administrator Tom Short outlined the option of renovating the basement of the Hall. An elevator has been in the plans for the Hall for some time.

"It would be about 57% more space than they have now," Short told the Committee.

"The first thing we have to decide," said Committee member Jackie Boyer, "is whether this is something that the City feels compelled to pursue."

Committee Chair J.D. Whitledge thought it was because of the age of the population was growing.

"I just ran some quick numbers on a 6% increase per year over a ten year period," said Whitledge. "That would bring (the number of meals served) from 70 per day to 130."

The possibility of contracting with the Over 60 Center to manage the entire facility was also brought up, but not discussed in any depth. Short will look at overall costs.

I’m sure to some it was just an excuse to get outa school for the day, but the City student government day, held yesterday, may be the only contact a lot of the High School students have with such things.

If nothin’ else it lets those on the Council and City staff interact with what appear to be a pretty good bunch of teenagers. Sometimes it jogs the youthful memory and adjusts the perspective a mite.

I seem ta have some recollection of feelin’ the older generation was out of touch with my reality. I’d have ta guess I was right in some of those assumptions. Just as now I figure there are some gaps in my understandin’ of those younger folks of today. Hopefully, ever’one was a student at some level durin’ the annual event.

This is some fact, but mostly,

Just Jake Talkin’.

by

Carthage
Printing
Services

PRIME TIME WITH KIDS
by Donna Erickson

Including kids in meal preparation is one of the most natural ways to provide a pinch of learning. Measuring, pouring, stirring and observing chemical reactions in a mixing bowl is exciting stuff for curious, growing minds. While educators refer to such activities as "teachable moments," there is more than instruction going on. When we spend uninterrupted time with our kids, we are building both skills and relationships.

When my three children were 6 years old and under, our first and favorite concoction at the "Erickson Cooking School" was fruit salad. It was a favorite because there was a "job" for all three eager chefs. My 4-year-old peeled the bananas while her older brother sliced them with a butter knife. The toddler’s appointed task was to sprinkle the grated coconut into the salad and top it off with a fistful of raisins, some of which did land in the bowl.

Here’s a delightful salad you and your kids can make together. Serve it in an unusual serving bowl they’ll love - a half shell of a pineapple! As you prepare the salad, stir up some learning too, with the suggested questions.

Set out on the kitchen counter a variety of ripe fruit such as pineapple, mango, bananask, grapes, strawberries, blueberries, lemon, shredded coconut and raisins.

Ask your children to name each fruit. Which fruit is largest? Smallest? Which fruit is your favorite?

An adult should slice the pineapple in half lengthwise. Cut the fruit from the two halves. Save the pineapple shells and place the cut-up fruit in a mixing bowl.

Wash, peel and cut the rest of the ingredients, adding them to the mixing bowl. Scoop the fruit mixture into the pineapple halves. As you complete the luscious salad, ask, "What does fresh mean? Why is a fruit salad healthy? What else could we put in a pineapple fruit salad next time?"