One of the most anticipated events at John Knox Village each year is our Bazaar. It’s a great time to socialize, buy some items before the holiday season, possibly win raffle prizes and support a great cause.
Proceeds from the Bazaar are always donated to our Health Center. Half of the proceeds are used to make improvements to our current skilled nursing center. The other half will be donated to The Woodlands at John Knox Village, our new center that has adopted The Green House model of care. Last year’s Bazaar raised more than $30,000.
This year’s event, The Village’s 36th Annual “The Woodlands” Bazaar, is on Thursday and Friday, November 6-7. The hours both days are from 9 a.m. to 3 p.m. in our Village Centre. As usual, Thursday will be open to residents and employees. On Friday, guests will be allowed the opportunity to participate.
For the second consecutive year, residents Carol and Rudy Frei are serving as the Bazaar Co-Chairs. “We have a wonderful Committee, including support from the Health Center staff, helping plan this year’s Bazaar. There should be plenty of surprise gimmicks to make this event special, preceding the long-awaited Woodlands at John Knox Village,” Carol said.
The teams of volunteers and their designated areas include:
- “Paints ‘n Palettes” – TBD
- “Bird’s Nest Bakery” – Sally Harper & Mary Butterfield
- “Tree Tops Café” – TBD with the help of Dining Services
- “Crafty Crafts” – Peggy Stanley & Betty Fifer
- “Woodlands Sparkles Jewelry” – Joyce DeJong & Guia Jansen
- “Nature’s Nursery” – Sally Loree
- “Woodland ‘Tree’ Shirts” – Ava Janes
- “Road to Woodlands Raffle” – Mark Rayner & Health Center Staff
- “Woodlands Treasures” – Twylah Haun & Joyce Wood
- “Chip Away Woodshop” – Harry Wood
- “Art Magic/Watercolors” – Barbara Kuntz
Some of the behind-the-scenes Committee members are:
- Treasurer – Elaine McNamara
- Set-up – Lois Fry with support from our Activities Department
- Photography – Norm Rasmussen
- Publicity – Boots Maurer
The raffles and 50/50 drawing will be on the Friday at 2 p.m. Winners do not need to be present to claim their prize(s).
To prepare for the Bazaar, The Village’s Watercolor Painting group meets weekly to create numerous beautiful pieces that will be sold at the event. Our Woodworking group continues to make items for the “Chip Away Woodshop.” Also, there are several residents “rooting” house plants that will be offered for sale at the “Nature’s Nursery.”
“We look forward to another successful Bazaar. Everyone’s contributions, attendance and overall support will assure this happens again,” Rudy said.
The traditional luau feast was eaten on the floor on lauhala mats rolled out. A beautiful centerpiece made of ti leaves, ferns and native flowers about three feet wide was laid the length of the mat. Some of the foods served included chicken baked in coconut milk, and then taro (a tropical plant primarily grown as a root vegetable) is added.
Another common dish is poi, which is made from the roots of taro. Other items would include sweet potatoes, salt, dried fish or meat covered in leaves and directly placed on the clean ti leaves.
Later luaus included lavish decorations with large quantities of flowers and entertainment that featured music and dancing. Leis, necklaces of flowers for women and beads for men, are worn by participants. Most luau-themed parties are held outdoors.
Today, Hawaiian luaus are planned for graduations, weddings, birthday parties, reunions or just general gatherings with family and friends.
John Knox Village provides numerous opportunities for our residents to gather and socialize throughout the year. One of them this year is the JKV Luau. Our Activities Department encourages all residents to attend this special event, which is on Thursday, October 16, from 2-4 p.m. in our Auditorium.
Our version of the luau will feature some delicious Hawaiian food served by some of The Village employees. In addition, there will be music and dancing performed by the Aloha Islanders Hawaiian Entertainment.
As stated on its Website (www.wehula.com), the Aloha Islanders take you on a journey through Polynesia. The group uses drums, has beautiful hula dancers and showcases dances from Hawaii, Tahiti, Samoa and New Zealand.
The JKV Luau is every other year. Alternate years is The Village’s Oktoberfest, which also is a lot of fun. Reservations for the upcoming JKV Luau are not necessary. Just come and enjoy the show and food.
Since 1995, John Knox Village residents have funded 235 employee scholarships with more than $1.5 million awarded. Past issues of the Village Voice have showcased some of these recipients and their tremendous accomplishments.
“Every dollar our residents donate goes directly to a scholarship recipient because we have no overhead, and donations are used locally, right here at JKV,” said resident Diane Barton, Committee Chair.
Part of the meeting will be to discuss fundraising efforts. Diane said the current Employee Scholarship Fund balance is $394,087, and there are 59 active recipients utilizing $359,944 of this amount. Therefore, there is only $34,140 available when considering the next group of applicants in June of 2015.
“Making a donation is simple. Residents can just make a check payable to John Knox Village with a ‘Employee Scholarship Fund’ notation in the memo line, then take it to the JKV Accounting Office on the first floor of Cassels Tower across from PNC Bank,” she said.
The upcoming meeting also will feature guest speaker Linda Maurice, Director of Nova Southeastern University’s Lifelong Learning Institute. “Since we, and most of our Scholarship recipients, are older than the average student, lifelong learning is right down our alley,” Diane said. “Linda is very enthusiastic about sharing the benefits of always learning something new.”
Finally, there will be updates on previous recipients, as well as refreshments. The Committee encourages all residents to attend.
Caption: Erik Nenortas, Recreation Therapy Manager, was blessed with an Employee Scholarship in December of 2008. He used it to help graduated as a Certified Personal Trainer in July of 2009 from World Fitness Association in Fort Lauderdale.
Though used as sweets, most were still considered vegetables, including tomatoes. However, and here comes the ambiguity, to figure out if a tomato is a fruit or vegetable, you need to ask if it has seeds. If it does, then botanically you are dealing with a fruit. So, this makes tomatoes a fruit, as well as cucumbers, eggplants, zucchini, pumpkins (and all other squashes).
The Supreme Court has even been involved with this conundrum as far back as 1887, when tomatoes were declared as a vegetable because of the definition that classifies vegetables by use (served with dinner rather than dessert). That then made them eligible to be taxed as a vegetable. Arkansas took both sides and declared it both a fruit and a vegetable, and Ohio passed a law declaring tomato its State fruit. And this goes on and on!
Call that tomato what you wish, anyone sampling this moist and satisfyingly delicious cake isn’t going to be concerned with nomenclature. The first time I tasted this cake at a luncheon in CT years ago and was asked by the hostess if I could identify the ingredients, I was sure it had to be zucchini.
I was intrigued to learn that the mystery ingredient contributing to the texture but elusive in the identity of the taste was grated green tomatoes.
- 2½ cups of all-purpose flour
- ½ cup of baking cocoa
- 2½ teaspoons of baking powder
- 1½ teaspoons of baking soda
- 1 teaspoon of salt
- 1 teaspoon of ground cinnamon
- 1 cup of chopped walnuts
- ¾ cup of butter or margarine
- 1½ cups of sugar
- 3 large eggs
- 2 teaspoons of pure vanilla extract
- 2 teaspoons of grated orange peel
- 2 cups coarse of grated firm green tomatoes
- ½ cup of milk
- Confectioners’ sugar
Preheat the oven to 350 degrees. Grease and flour a 10-inch (12 cup) Bundt pan.
In a large bowl, whisk together the flour, cocoa, baking powder, baking soda, salt and cinnamon. Stir in the walnuts. Set aside.
In another bowl, beat the butter and sugar together until light. Add the eggs one at a time, beating well after each addition. Stir in the vanilla, orange peel and grated green tomatoes. Add the dry ingredients to the tomato mixture alternately with the milk, mixing well. Pour the batter into the prepared pan and bake in the lower third of the oven for about an hour, or until a toothpick inserted in the center comes out clean.
Cool for about 15 minutes in the pan, and then invert the cake onto a wire rack to cool completely. Just before serving, dust with confectioners’ sugar. Keeps well, covered and refrigerated. Makes 16 servings.
Resident Suzanne Jones is the author of “Readable, Doable and Delicious: Requested Recipes and Stories from the Past to the Present”. For a number of years, Suzanne wrote a weekly column in the South Florida Sun-Sentinel titled “You Asked For It”. For more information about her book, visit (www.past-presentrecipes.com).