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April 27, 2012


Last weeks letter from the school board has raised my curiosity about a few things:


Northcountry News Section B • Page 3 To The Editor______ Nobody Asked, Just My Opinion________


I wonder why the school board says that all students from Warren go to Haverhill Middle School and Woodsville High School when several students are able to attend Riverbend Technical School which does not accept all students and does not discount tuition costs;


I wonder why the school board feels that Running Start classes compare to AP courses which are decidedly different;


Wentworth 8th Grade Visits Holocaust Presentationat Newfound Memorial Middle School


On Friday, the thirteenth of April, Wentworth Elementary School’s 8th grade visited Newfound Memorial Middle School to hear a survivor of the Nazi Holocaust speak in person about his experiences at the hands of Hitler’s Nazis. The five 8th grade boys traveled by van with the principal, Mr. Charpentier. They spent their afternoon listening to Stephan Lewy’s horri- fying experiences during his childhood and youth.


The speaker, Stephan Lewy, was a German born Jewish boy who was separated from his family by WWII. When Stephan was about fourteen, he and several schoolmates went to live at a French farm in exchange for doing chores and such. At fif- teen or sixteen, Stephan found his parents via the Red Cross. They were living in Haverhill, Massachusetts! Stephen sailed to the U.S. He was viewed as an enemy alien, and to become a citizen, he had to fight in the U.S. military. In 1944, sixty days after the D-Day landings at Normandy, Stephan went ashore with the Sixth Armored Division. He remained in Europe for duration of the war in Europe, when he returned to New Hampshire. Stephan still lives here today.


The 8th grade of Wentworth Elementary will be visiting the Holocaust Museum on their 8th grade Class trip to Washington, D.C. This is one of the reasons that this trip was taken. It was to give a background of what they will see in the museum when they get there.


Mr. and Mrs. Stephen Davis of the Wentworth School Board also donated their entire school board salary to this class trip, which the 8th grade is very grateful for, because it gave them a large push towards their monetary goal to fund the trip. They have been working very hard all year to fund the trip, with a wood raffle for a cord of wood donated by Randy Morrison. The photographer for Wentworth Elementary’s spring pic- tures, Michael von Redlich, also donated a digital camera that was raffled off. They have reached three thousand dollars in funds, and are very close to their goal of flying to our nation’s capital. ABOVE: Principal, Mr. Keith Charpentier is present- ing the money that was donated by Mr. & Mrs. Steve Davis to the 8th grade class. - Contributor: Luke Merluzzi


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I wonder why the school board does not disclose how much of the cost savings would still be realized if less than 100% of Warren students went to SAU23 schools;


I wonder why Bath and Piermont students are allowed choice with the same agreement with the SAU in place that the Warren board signed.


Maybe the school board will answer all the questions of the taxpayers, in the interest of full disclosure before the next Annual School District meeting, so the taxpayers could make a fully informed decision.


Sincerely, Carole Elliott Warren, NH


NOTICE!


Additional Letters To The Editor Appear On


Next Page, B4


NORTHCOUNTRY COOKIN’


Well, usually we use this column to bash, crash, and harass, but this week I actually have to give some credit where credit is due!


If you’d like to relive a little bit of your younger years, I suggest you go to a play being put on by the local school, by the school children.


A couple of weeks ago, my wife and I went to our daughter’s play, being put on at the Warren Village School.


This year, it was Willy Wonka Jr., a close version of it’s televi- sion counterpart, Willy Wonka and the Chocolate Factory.


There’s a lot of singing, a bunch of candy and a whole lot of Oompa Loompa going on within it.


The Warren Village School, like other small local schools here in the north country, houses kindergarten through 6th grade. Each of which take part in the play.


Also, being a small local school, it’s pretty much up to the teach- ers, staff and some local volun- teers for bringing the entire play together. This includes the rehearsals, the lighting, the acoustics, props and set design!


This is where I start the kudos! Amber Kingsbury directed the play and as always, did a fabu- lous job. Of course, without rat- tling off numerous names, know that the entire teaching and sup- ports staff had their hands in bringing it all together. Everything from play rehearsals, music & singing practice to the cast party, all hands were involved.


trimmed and cut in half 1 garlic clove, minced 2 TBSP butter


½ cup chicken broth 1 TBSP sesame seeds, toasted


by Suzanne Flagg


An early spring means aspara- gus plants are emerging a little sooner than usual. Here are some ideas for this early veg- etable.


Sesame Asparagus 1 pound fresh asparagus, North Country Dining Guide


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In a large skillet, saute aspara- gus and garlic in butter for 2 minutes. Stir in broth; bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until asparagus is crisp-tender. Transfer to a serving dish and sprinkle with sesame seeds.


Pasta and Asparagus


1 pounds fresh asparagus, chopped into 1”pieces 8oz thin spaghetti


4 slices bacon, cut into 1”pieces ¼ cup sliced green onion ¼ tsp black pepper 2 TBSP butter, softened ¼ cup half-and-half cream ¼ - ½ cup grated Parmesan cheese


Pages B2, B3 t


Good Times • Great Food!


Main St. Franconia, NH 603-823-8851


Cook spaghetti according to package directions. Drain and return to kettle to keep warm. Cook asparagus in boiling salt- ed water 3 minutes. Drain and set aside. Meanwhile, in a skil- let, cook bacon until crisp. Remove to a paper towel to drain. Saute onion in bacon drippings until soft. Add aspara- gus and pepper; heat through. Quickly toss together spaghetti, asparagus mixture, bacon, but-


As for the children, I can’t say enough about how well these kids did. Not only with memoriz- ing a whole lot of lines, but imagine being 8, 9 10, 11 year old, belting out song after song in front of a very large audience - well, you just have to give them a whole lot of credit to say the least.


Heading the show was Teddy Wilkin, playing Willy Wonka and the Candy Man and Joe Collette as Charlie. These two kids were simply phenomenal. Holding tunes, remembering lines and being on queue. They were fantastic.


Of course, with every star, there are usually a whole lot of co- stars, and with a cast this large, there were a lot of them. Each one of them having their own lit- tle parts to bring the entire show together.


I can’t say enough about how well done the two nights of this performance was done!


A huge congratulations to the entire staff, crew and little actors and actresses for doing such a super job this year. You guys outdid yourselves.


Again - for a truly fun night out with lots of ooohhs and awwws, go to one o fyour local school plays, you won’t be sorry you did.


Can’t wait until next year’s performance, although I am sure the staff is certainly look- ing forward to the break.


Nobody really asked, just my opinion!


B.E.F.


ter, cream and cheese. Serve immediately.


Asparagus Casserole


3 cups (bread-cube) stuffing mix 10 TBSP butter, melted, divided ½ cup water 2 TBSP chopped onion 2 TBSP flour


½ tsp ground mustard salt & pepper to taste 1 cup half-and-half


1 pound asparagus, trimmed and cut into 1” pieces ½ cup sliced mushrooms ¼ cup grated Parmesan cheese


In a large bowl, combine stuff- ing mix with 8 TBSP butter and water. Let stand for 5 minutes. Press into bottom and up sides of a greased 9” pie plate.


In a saucepan, saute onion in remaining butter until tender. Stir in flour, salt & pepper and mustard until blended. Gradually stir in half-and-half. Bring to a boil (stirring con- stantly); cook and stir 2 minutes or until thickened.


Remove from the heat; stir in asparagus and mushrooms. Pour over crust in pie plate. Sprinkle with Parmesan cheese. Cover and bake at 375° for 25-30 min- utes or until lightly browned.


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