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When Charlie Bucket wins a golden ticket to the wonderful Wonka Chocolate Factory, it's the chance of a lifetime to feast on the sweets he’s always dreamed about. But as the five lucky winners taste the edible delights, not everything is as sweet as it seems. The children, led by eccentric chocolatier Willy Wonka, encounter a chocolate garden, an army of squirrels and the peculiar Ooompa-Loompas.
Robert Todd recently joined Jerry and Donna Wahl for lunch in the Hawks Point dining room as part of the Cafe 60 program. Living independently in their own homes, they quickly became friends over lunch. Nutritious meals and the opportunity to meet new people are among the reasons they participate in the program, administered by Elder Care.
Chuck and Sandee Peterson, of Dickinson, have experienced blisters, sweltering heat and hours of hard work associated with service projects abroad. They are currently seeking “caring adventurers” interested in sharing their experiences on a “Vacation With a Purpose” to Zimbabwe, Africa, where they will work with the American Foundation for Children with AIDS.
Parkway Ford and Lincoln service manager Rick Fuehrer recently gave a tour of Parkway's service department, pointing out the latest diagnostic equipment, tools and workstations that he supervises. "We repair anything between the bumpers," he said. "Most of these guys are trained to do everything—most of them are specialized." Nathan Elliott, who is among Parkway's 10 service technicians and three lube technicians, enjoys working on things like a diesel motor.
JR Zuroff, of Hebron, doesn't hesitate to rescue people stranded on Interstate 94. As co-owner of Zuroff Repair Inc. and Towing Recovery Service, he makes every effort to locate stranded travelers. Some days, it's easier than others. "It's common sense—if there's no travel advised, stay off the roads," he said. "I've had snow up to the top of my hood and I can't even get to them. They must think because there's a bubble on top of the truck, I must be a helicopter. Lots of times it's crazy to be out there."
The CHI St. Alexius Health Auxiliary is hosting its annual Valentine cookie sale on Tuesday, Feb. 14, beginning at 7 a.m. in meeting rooms A-B. Choose your own cookies for $10 for a box of two dozen. You can also order cookies to be delivered to area businesses by leaving a message at 701-456-4785 with an additional $5 delivery charge per address. The auxiliary also invites everyone to join them for coffee and a roll for $3 during the sale.
Roger Buffington, of Dickinson, may be retired but he’s just a kid at heart. He’s made airplane and car models, but he’s never tackled a dollhouse before. That all changed when it was suggested he might like making a dollhouse from a kit. It had been previously donated to Evergreen, where he is living.
Have you ever wanted to make wine? How about preserving apples and bananas? Maybe you would enjoy discussing women’s role in film or historic heroes in comic books. Here’s your chance. This year’s CommUniversity lineup has set out to pique the interest of all ages. Six courses will be taught by Marty McGoey, Pamela Pierce and Pamla Kukla, Tawnia Cummings, Kevin Anzzolin, Greg Walter and Naomi Johnson.
Employees at the Stark County Courthouse in Dickinson can hear the sounds of construction while they go about their daily jobs. They may step aside for the workers who emerge from behind secured doorways or who use the stairways. By all appearances, the employees don't mind the disruptions. They know that progress is being made on the 18,000-square-foot addition to the courthouse. The Stark County Commission knew of the need for expansion years ago, but didn't have the necessary funds to finance the $6.48 million needed for construction, furniture and fixtures.
Dickinson Elks Lodge executive chef Joe D'Amico, age 50, is particular about the food that is prepared in his kitchen. It has to be fresh, homemade and served in a timely manner. "I love it here—it's a little more slow-paced and more laid-back," said D'Amico, who moved here from Arizona and recently started working at the Elks Lodge. He has noticed differences in the way food, particularly steak, is prepared in local restaurants, as compared with other parts of the country.