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Show NOVEMBER 17, 1987 L, - member board school traditional not Thurgood 0 Clipper Special Features Writer If youre looking LAYTON for traditional sophistication in a school board member, then Bob Thurgood would flunk the screen test. He looks more like a young Eddy Arnold than he does a stem schoolmaster, and his polished cowboy boots and Wrangler belt buckle reflect his wry comment that "much of my education came from the school of hard knocks, not the public school classroom. But dont jump to conclusions: Bob Thurgood is not a country hick but rather a hardworking and shrewd businessman and one who cared enough about the public schools to launch a successful, though controversial, campaign to become one of the countys newest school board members. His successful election came at a personal cost. years ago he pursued another dream, that of owning his own business, and today he owns two combination car wash and oil and lube operations in Layton and Bountiful. Five years ago he also knew little about the role of public school obscenities and some lewd havior There are still some former friends and acquaintances who wont speak to me, he admits. There were many times during the campaign that I'd like awake at nights and wonder if the election was worth it. But I concluded that friendship wasnt worth demean- routine. Soon afterwards Bob attended an LDS Church function where he was told by parents of drug abusers that if you want drugs or alcohol, you can buy them at the high school parking lot anytime of day or night. Disturbed by the comments and remembering his wifes ing my principles. We all have a stake in education and, in my case, the biggest stake was my confrontation with the students, Bob visited the schools principal, spoke with a district official and telephoned the high school PTSA president. It became obvious that all of them were aware of the drug and alcohol problems in the school, he said. But it was also obvious that they felt their hands were tied. There was a lot of concern, but not too much action. I felt dissatisfied with this lack of action and pretty soon Im being labeled a rebel. The Rebel with a Cause soon became a Renegade with a Candidacy. As the first school board candidate in his district to file, he became the straw man open for a sure defeat. According to Bob, another man with the same last name was entered in the primary solely as an attempt to split the Thurgood vote and defeat him. I couldnt believe the reaction, he says. All of a sudden I became this tremendous threat to the status quo. I had a lot of school teachers supporting me, but the Davis Education Association was actively spending money to defeat me. There were a lot of times I wondered why Id ever entered the race. But, as time went on, it became a personal challenge. The slings and arrows of the campaign were hardly veiled. His three children. His personal odyssey didnt follow the typical academic and professional trail. In high school he was no threat to the honor students and admits feeling great if I even got a B average. After stints at Bells Restaurant offers homey fare A new Layton restaurant is fare from offering Spanish omelettes for breakfast to roast beef for dinner. Bells Restaurant, 505 N. Main, is owned and operated by Layton natives with a long-tim- e resident serving as chef. Isabell and Paul Watts own the fine family dining spot while Mary Ford is the chef. Mrs. Ford is not only a friend of the Watts, but brings 10 years experience with Salt Lake Citys Little America to her position. Her strongest training comes in breakfasts and pastries. Bells serves up breakfasts, lunches and dinners with different specials for each meal every day. Open from 7 a.m.-- 9 p.m. Monday-Thursdahours are 7 a.m.-lp.m. on Fridays and Saturdays and 8 a.m.-- 2 p.m. on Sundays. Breakfast may be ordered anytime and is the featured fare on Sundays. Its our first venture, Mrs. Watts says, noting we wanted our own business for many years. I really enjoy the public, providing good food and good service. There are so many fast-foo- d restaurants today where you dont have anyone to serve you. I wanted resthis to be like an taurant where you could enjoy yourself, be with good food and good company, she adds. people still know her for that role. Its good training it teaches you a lot of things, she says. Although the restaurant takes a lot of hours each day, especially now, Mrs. Watts says "I want the customers to be happy, take a negative and make it positive. Weve really appreciated ev- weeks ago with Isabell acting as an lucky customers will walk in on cinnamon rolls or chocolate chip cookies, as well. Orders can be prepared to go. Give Bells a call at y, O The restaurant opened seven effervescent hostess to and customers. She spent seven years in Tupperware, three of them as a manager and out-goin- g erybodys support. Theyve accepted us on our knockdowns and our pickups the community has really been nice. Husband Paul still works fulltime as a Mercedes mechanic but oversees the books. Why American cuisine? We thought it would be good to have American fare. Everybody is into special foods. If people want a meal out, they can come here for plain, simple, good food. We get a lot of bachelors and elderly people. We have mini-meafor kids ls and for the elderly, she continues, noting the good old biscuits and gravy is probably one of the most popular menu items. A Catch of the Day will be featured for dinner along with rib, sirloin and halibut steak; roast beef and chicken fried steak. Pork chops are a new entree along with frequent offerings of prime rib and spaghetti. We want to make it like coming home to moms, she says, noting desserts include generous-size- d brownies and pies. Sometimes 544-144- 4. ROBYN CANDILORA Officers named Robyn Candilora has recently joined United Savings and Loan as a loan officer and is located at the Layton office. She will be originating all types of residential real estate loans. Prior to coming to United, she was affiliated with Commercial Security Bank where she worked in the real estate department for five years. She has also worked for Gate City Mortgage and City Fed Mortgage, giving her 12 years of mortgage lending experience. Ms. Candilora, graduating from Bonneville High in 1973, is presently attending the University of Utah. She has also attended Weber State College and has completed several real estate courses through American Institute of Banking. She is presently residing in Ogden with her two sons. The common raisin is a gift from the early Mediterranean civilizations to our modem world. Once dried and imported exclusively from Mediterranean countries, the raisin today is produced abundantly in California. The two varieties of grapes best adapted to raisins are the Thompson seedless and the Muscat which has seeds that must be removed. Muscats are rarely used today because of the problem of seed removal. Thompson grapes were developed in California from Smyrna clippings. The introduction of this superior variety made California the leading raisin producing territory of the world. While Thompson grapes can be grown in Utah along with other related seedless varieties, most people prefer to eat their backyard-raise- d grapes fresh rather than dry them for raisins. It can be done and the results are excellent. Raisins are known for their high natural sugar content which is nearly 70 percent. This makes them a quick source of easily digested food energy. The uses for raisins are endless and go beyond cakes, cookies and puddings into special candies, salads, stuffings and breads. These recipes might give you new ideas about how raisins, a century-old dried fruit, can be used. RAISIN STUFFING cup raisins V2 cup chopped onion 1 cup chopped celery 10 cups white bread crumbs V2 tsp. salt V2 tsp. nutmeg IV2 tsp. sage VA cups condensed consomme or broth Vi Rinse and drain raisins. Combine with remaining ingredients and blend thoroughly. This stuffing is suitable for all meats including pork, veal, lamb, chops, hams and fowl. RAISIN SOUR CREAM GINGERBREAD Vi cup raisins 1 cup sour cream 5 Tbsp. melted butter Vy cup sugar Vi cup molasses 2 eggs Vh cups sifted flour 1 tsp. salt 2 tsp. soda 2 tsp. ginger 2 tsp. cinnamon Pour boiling water over raisins and let stand 5 minutes; drain. Combine cream, butter, sugar, molasses and eggs and beat well. Add flour sifted with salt, soda and spices and beat well. Add raisins d and blend. Pour into pans and bake in a 400 oven for about 20 minutes. well-grease- BOB THURGOOD lack of formal education was questioned, prompting his reply that education is too important to be handled entirely by the teaching establishment and the Ph.Ds. He candiwas branded a single-issu- e him to explain that date, forcing drug, alcohol and discipline problems were symptoms of other schools, not just Clearfield High. a He was called he refuted Im saying, by charge but I dont think not too kindly of unions. As the campaign surged, Thurgood gained the unsavory reputation as a troublesome outlaw prone to shooting from the hip instead of thinking things through. Its a charge he can now laugh at. anti-teache- r, anti-teach- er Some of my opponents underestimated me. The people who really knew me understood that I was a thoroughly rational person not prone to quick decisions. If voters wanted a wild man, then they got the wrong guy. His own analysis is supported by a leading administrator. There was this fear that Bob Thurgood didnt have the back principal and the initial vote on th sale of a surplus land parcel) has h been the lone dissenter. "I enjoy the other members of the board and I listen intently to what they have to say, says Thurgood. The issues were tackling are not easy. I voted against the distribution of the school pregnancy survey but I also understand the positive thrust of that survey. These are not easy times for education and neither are there easy answers. As a businessman hes not sold on higher taxes for education, opting instead for a rethinking of traditional school building use and greater efficiency. While he opposes a student head d does see a future in tax, heschools. year-roun- Whether we like it or not, the d school will be implemented eventually, he says. year-aroun- We spent only $70 million on public schools in 1961 ; today we are spending $870 million. We cant keep up that growth in taxation, so well have to accept other alternatives. But in the meantime we shouldn't degrade the efforts to improve education. Considering the money were spending, Celebrate 50th The children of Bernard and Au-rl- a Mitchell invite you to join with them in honoring their parents on their 50th wedding anniversary. An open house will be held in their honor Saturday, Nov. 28 from 8 p.m. at the Kaysville City Municipal Center, 23 E. Center Street. No gifts please. 5-- The couple was married Nov. 27, 1937 in San Diego. He served in the U.S. Navy for worked for 17 years at Hill AFB. 20 years and They have been residents of grandchildren and six greatg- AURLA AND BERNARD MITCHELL randchildren. Couple united in wedding rites , The sweetening for this pound cake comes solely from honey and raisins. RAISIN HONEY POUND CAKE 1 cup raisins 1 cup butter 1 cup honey 4 eggs 3 cups sifted flour 3 tsp. baking powder 'A tsp. salt 1 tsp. vanilla extract 1 tsp. lemon extract V cup chopped walnuts Rinse raisins, drain, dry on towel and chop fine. Cream butter, add honey and cream thoroughly. Add beaten eggs and blend. Add sifted flour and dry ingredients. Add flavoring, nuts, raisins and stir to blend. Pour into wax paper lined loaf pan. Bake slowly in a 300 oven for about 2 hours. RAISIN PEANUT BRITTLE ICING 1 raisins cup 3 cups confectioners sugar 4 Tbsp. butter Vi tsp. grated orange rind 1 cup ground peanut brittle candy Rinse raisins, drain, dry on a towel and chop, using a food chopper or a knife. Cream butter and sugar. Add raisins, orange rind and peanut brittle and blend. A little water might be needed to get a spreading consistency. This is enough icing for two 9 inch cakes. TERI L. GOEDE Called to serve Teri L. Goede, daughter of Dale F. and Gaylene Goede of Layton, will serve in the Argentina, Buenos Aires North Mission. She will speak at the 9th Ward Chapel, 789 E. Wasatch Drive, at 9 a.m. on Sunday, Nov. 22. our teachers are doing a pretty fine job. Education is not a convenience. Its a necessity and its our Kaysville for 33 years. Their children are Bill and Alice, Tim and Linda, Brent and Lori, Nola and Jeff Fillin. They have 20 Raisins: energy food By DONETA GATHERUM be- the whole shaggy Bi jor votes (the appointment of fast-servi- boards. ("To be honest, I couldn't have named more than one of the members. I rather took the schools for granted.) But all that changed in 1986 when his wife visited Clearfield High School. She was dropping our youngest child off to a student-ru- n nursery school when she was confronted by a group of students in the school parking lot. There was smoking, said a principal. sions, Thurgood has been a pleasant su prise. I dont always agree wii him, but I admit that he's not t' horror story that some opponen had him billed. his since election, he h And, not often been the odd man out in school board votes. Hes thri led to death with the appointmen of Dr. Richard Kendell as superin tendent and in only two recent ma er By BRYAN GRAY Chef Mary Ford, left, and Bells Restaurant owner Isabell Watts show off new sign that signifies Laytons newest eatery is in full swing, serving up family-styl- e meals seven days a week. ground to sort out the facts at come to calm, thoughtful concl Clearfield High and Davis High, the Syracuse youth graduated from the Davis evening school program and was tempted to pursue a career as a cattle buyer, the profession of and respected friend. a much-oldThe dream was halted by Bobs decision to join the military and, once back in Utah, he spent 13 years most of it in sales with the R.C. Willey Furniture firm. Five Editor's Note: The folio wing U the second of four profiles In a series focusing on educational leaders In Davis County. The four profiles reflect a variety of positions and geographic areas. Patricia McGloin and Robert Penna were married Oct. 17 in Salt Lake City. The couple was honored at a reception that evening hosted by the grooms parents, Mr. and Mrs. Frank Penna of Layton. The newlyweds and grooms parents traveled to New York City where a second reception was given in their honor by the brides parents, Mr. and Mrs. John Finne- gan, on Oct. 24. The bride is from Brooklyn, New York where she attended Fordham University before moving to Utah. She is a supervisor at Price Savers. The groom attended Weber State College in Ogden and js emploved at Corp. They will reside in rt the Murray area. 'North Humana-Dav- is October 8, 1987 Kirt and Sherry Wise, Syracuse, girl Cory and Robin Schofield, Syracuse, girl October 9, 1987 October 16, 1987 Dean and Lauri Storey, Kaysville, girl Dennis and Natalie Cannon, Clearfield, boy Mike and Toni McAlister, Layton, girl Mathew and Rebecca Gregory, Farmington, girl Dale and Sonja Rowels, Layton, boy October 18, 1987 Steve and Jill Terry, Layton, boy October 10, 1987 Jan and Campbell, Syracuse, girl Jeffery Arverd and Cindy Taylor, Clinton, girl Mark and Debra Dodge, Syracuse, boy October 19, 1987 Michael and Julie Muir, Clinton, girl Michael and Elizabeth Kendall, Syracuse, girl October 13, 1987 David and Tamara Morton, Roy, girl Ken and Patricia Beecher, Kaysville, girl October 14, 1987 Scott and Cindy Cisney, West Point, boy October 15, 1987 Richard and Deborah Meadows, HAFB, Danny and Kelly Combe, Layton, boy MR. AND MRS. ROBERT PENNA girl October 20, 1987 Gary and Sara Lansbeny, Clearfield, boy Paul and Cindy Hansen, Clinton, girl Robert and Anne Nace, Kaysville, girl Darren and Tiffany Richison, Kaysville, girl Dennis and Robin Barretta, Roy, boy Farrell and Penny Thomas, Kaysville, girl October 24, 1987 Evan and Carol Love, Mission Viejo, Calif., boy |