Show o Sunday September 29 A10 — The Herald Journal i People In business New Teacher Liz Fuerer is enjoying her first teaching year as a kindergarten and ' first grade teacher at the Cache Valley Learning Center This past spring Fuerer graduated from Utah State University with a dual major bachelor’s degree in elementary and special education Fiierer attended Snow College before attending USU where she received an academic scholarship and completed her associate of science degree The Stucki Scholarship of Special Education was presented to her during her final year at USU Fuerer previously worked as a living assistant for individuals having developmental disabilities and traumatic brain injuries at TK J and Learning Services in Sandy Utah She also worked at Oakcrest LDS Girl’s Camp in Kamas Utah as a camp counselor for two summers Joins staff The IHC Physician Division of Cache Valley and the Logan Regional Hospital Medical Staff welcome Gastroenterologist Vikram Garg MD His gastroenterology office is now open in the IHC Health Center Budge Clinic in conjunction with the Logan Regional Hospital Endoscopy GL Lab New patients are welcome The office phone number is 716-59V Dr Garg recently completed a gastroenterology and hepatology fellowship at the Medical Qollege of Georgia in Augusta Previously he completed an internal medicine residency at Long Island College Hos- pital in Brooklyn New York He attended medical school at the University of Calcutta Indie and also completed a general surgery residency at Grant MedicalCollegein 00 Bombay Dr Garg and Ins wife PrafuHaT are the parents of two young children New business Jefferson Nationwide Mortgage is now serving Cache Valley with its “Loans Made Easy System” Jefferson says its system helps the public get their home loans faster easier cheaper and with less pressure They can be reached at 755-66- 65 New VISTAS Common Ground Outdoor Adventures welcomes three new ' After graduating from Alfred University in New York with a BA in Environmental Studies Lindsay deCsipkes wanted to volunteer for a year and was looking on the Amencorps VISTA Website She saw the advertisement for a position at Common Ground Outdoor Adventures and contacted the organization Lindsay will be heading up the alpine and skiing program and the dogsledding trips This role includes planning events training volunteers and recruiting participants to come outdoors this cross-count- ry winter Ellis Taylor was' bom and raised in Logan and worked with his father while ' attending high school After 20 yean in the construction business Taylor ended up as a master concrete fin- isher until Multiple Taylor Sclerosis hit him in ' 1995 "The most obvious place for Ellis is fundraising” said Samantha Macfariane Executive Director of Common Ground Maraia Bartelson attended Utah State University receiving ha bachelor's degree in liberal arts and science with a minor in art history Bartelson and German lan-was She guage Continued on All EH At Bridgerland Area Technical College's kitchen DSD ' '' 1 ' A 1 v 9fcr’ LuceraHeratd Journal student Rebecca Waite is in search of the perfept souffld ®D© f "i vK programs offer students a chance to sweeten their pots career-wis- e Two local culinary DUDUDDD t : t By Pat Bohm Trostle features writer ow you’re cooking!” is more than just an encouraging expression at two schools in Logan The culinary arts programs at Bridgerland Area Technical College and Utah State University lead students into jobs as cooks caterers chefs and more BATC’s culinary arts department teaches students from nine surrounding high schools as well as a small number of full-tim-e adult students The high school program teaches between 40 and 60 students a quarter said department head John Krusi They attend class and lab twice a week for two hours at a time “They leave here with skills” said Krusi Each one also earns a food handler’s per-mit added instructor Anne Parish “There are a lot of high school and college students looking for a job and those kids that have been through here have already got a food handlers permit and they’ve got a little bit of knowledge They're quite employ- able” she said The adult students take 1100 hours of coursewprk cooking in BATC’s large production kitchen They graduate with a competency certificate Six e students are enrolled now with two more about full-rim- e to enter and one ready to graduate “It takes a little over a year It’s open entry open exit so people are coming in at different times” explained Parish But change is in the works said Krusi Within two years he expects the BATC culinary arts program to be certified to offer students an associate’s degree if they want to go ' on Back in the kitchen student Rebecca Waite pulled a dozen individual cheese soufflds out of one of the large professional ovens All die tops woe burnt to a dark brown crust “Ohhh” she said in disappointment as another student Laura Jensen looked on sympathetically “The oven heat should have been lowered 25 degrees” advised Parish Later though as they tasted the inside of a soufffe they smiled at its tender airy texture At least that part turned out right Checking for the correct oven temperature before a dish goes in will be a lesson long remembered although Waite does not seem discour- - aged The Providence resident said ha favorite cooking was with breads and doughs “Maybe I’ll work in a bakery or a pastry shop” she said Jensen said she intended to work as a caterer from ha home base in Brigham City " full-tim- See CHEFS on All Student Helene Kalala slices grapes to use with her quiche at the BATC BATC’s cooking school teaches between 40 and 60 students a quarter and graduates have a high employment rate Utah State University also has a culinary arts program with emphasis on management skills still molding young hearts hands 4-- H By Clark Israelsen ' ‘ This year is commemorating its lOOUi anniversary as one of America’s oldest and most established youth development otganiza-tions Northern Utah 4-clubs started with potato-growicontests on 'half-acre plots The late Merle Hyer then r farm boy from Lewiston raised an amazing 797 ' bushels pa acre when the Utih average was only 190 Hyer grew up to be one of the great leaders of this leaders H ng - I think I still remember most of my 4-- H leaders I was quiet and timid back then Had it not been for' good parents who encouraged my participation I may not have amounted to much It is hard to measure the impact of volunteer ' knot He was also a He spent a lot of time feeder fussy ' us what to feed and how to teaching make our heifers grow their best One year we raised Holstein steers and sold them at the Smithfield Livestock Auction We had a real experience in economics that year No one made any money on that tie a manga waking with 4-- H valley- El LuceroHarald Journal youth Robot Olsen led our Young Ward 4-- H Iamb club He knew how to raise good lambs and had a great influence on young men and women Our lambs did all right when we went to shows but we seldom won first place My persistence phid off how- -' ever when one year I was awarded a gold watch donated by Wilson and Company Kenneth Speth was my first dairy club leader We had all of the dairy breeds in our local cub I still remember Ken teaching us how to 4-- H project ' Our dairy club won tee shirts donated by Pet Milk Company in Richmond In onkr to be properly recognized we had to walk onto die stage in the Natural Resources building at die UniversityThaiwas frightening fa me I believe that was my first experience being on stage I am convinced dial judging ' contests had much to do with helping me learn to make decisions Though there were only four ani 4-- H mals in each class we had to decii which was best and then defend oi platings At first it was terrifying give oral reasons My confidence grew with practice That led to par ticipation in public speaking contests I am not a polished publi speaka but gave me increase confidence Norman-JameOlsen taught 'us hqw to work around farm equipment safely He was especially coi cemed about shields and guards around the PTO He did a demonstration with an electric drill and a rag It was frightening to see how quickly that rag got wrapped aroui the drill bit He taught us that our pant leg would get wrapped aroun the PTO shaft equally as fast and that we would be totally helpless t 4-- H 4-- H - See ISRAELSEN on A |