Robert Stricklen and other riders of the Pony Express were recognized at the Denver School Open House held Saturday afternoon. Mr. Stricklen was also a Worth County resident as noted by the Worth County Reporter. He moved to Grant City in 1884 and lived in Worth County for the last 42 years of his life. He moved to Worth in 1904 and died there in 1926.
Before the Pony Express came along, mail from the rest of the country to California was taken either on fast packet ships sailing around Cape Horn or via Panama and then loaded on ships and delivered to their destination. But, as advertised in New York City, mail could be delivered to San Francisco in 10 days. The Gold Rush was on and there was more and more demand for a faster mail service.
Letters cost $1 for the first 1/2 ounce (after initially starting at $5) and each additional 1/2 ounce was another $1. A flyer on display at the Denver Schoolhouse Saturday advertised for employment for young riders. They had to be willing to risk death daily and orphans were preferred. Pay was typically $60/month. St. Joseph was the westernmost point of the US rail system in 1860 and the Pony Express ran for 18 months from St. Joseph to Sacramento. Kids as young as 11 rode the routes, which took 10 days in summer and 12-16 days in winter. Riders had to weigh 125 pounds or less. In 1861, the telegraph was built, which meant that news could travel much faster and the Pony Express was ended. But by its end, it had delivered 35,000 pieces of mail in its 18 months of operation.
Helen Foster gave a talk at the Open House about the Pony Express and about Western movies in general. Cookies and drinks were served.
Sunday, March 20, 2016
Worth County PTO Carnival Held
Worth County held its annual PTO Carnival Friday, with several student and community organizations taking part. There was a face paint, a bowling game, a nerf gun shoot, a jumping gym, and an inflatable train that kids could go through. The FBLA held a basketball toss, the Fellowship of Christian Athletes had a balloon toss, the FFA had ladder golf, the Worth County Fire Auxiliary had a memory match game, the first graders had a lollypop tree, the 5th graders had a die roll, Great Western Bank had a treasure hunt, the Learning Academy had a duck game, the 2nd graders had a pie in the face booth which they could not talk Assistant Principal Chuck Borey into getting, and the Grant City Leo Club had a marshmallow toss.
Saturday, March 19, 2016
Obituary -- Barbara Deardorff 1932-2016
Barbara Jean Deardorff, daughter of Pearl (Bower) & Virgil Deardorff, Sr, was born at home on March 18, 1932. Barbara graduated from high school and began a long and rewarding career as a nurse's aid at Clearview Home in Clearfield.
Barbara did not have children of her own so she became a 'second mom' and extended grandma to many throughout the Clearfield community. She enjoyed hosting Easter, Thanksgiving, and Christmas dinners: usually there was a dinner for the single people and another for the married couples. Barbara loved to play cribbage and cards. In her later years, she enjoyed her 'get-aways' to the casino.
Barbara loved to go fishing and she would take kids and make sure they knew how to bait their hooks and catch their fish. She was a wonderful cook and will be remembered for her fried chicken, potato salad, pies, home canned pickles, cinnamon rolls…just to name a few.
Barbara passed away on March 17, 2016 at the age of 83 years, 11 months, and 29 days. She was preceded in death by her parents; brothers Keith & Virgil Deardorff, Jr; sister Verna Fletchall; and twins Bennie Lou and Betty Sue and infant brother Charles Myles.
Those left to cherish her memory include her sisters Bonnie (Jerry) Fletchall and Connie Asher; brother Phillip Deardorff; sister-in-law Joanie Deardorff; several nieces and nephews; many friends including special friends, Dixie Larsen, Sharon England, Opal Neece, and Pat Long.
A memorial fund has been established in her name.
Barbara did not have children of her own so she became a 'second mom' and extended grandma to many throughout the Clearfield community. She enjoyed hosting Easter, Thanksgiving, and Christmas dinners: usually there was a dinner for the single people and another for the married couples. Barbara loved to play cribbage and cards. In her later years, she enjoyed her 'get-aways' to the casino.
Barbara loved to go fishing and she would take kids and make sure they knew how to bait their hooks and catch their fish. She was a wonderful cook and will be remembered for her fried chicken, potato salad, pies, home canned pickles, cinnamon rolls…just to name a few.
Barbara passed away on March 17, 2016 at the age of 83 years, 11 months, and 29 days. She was preceded in death by her parents; brothers Keith & Virgil Deardorff, Jr; sister Verna Fletchall; and twins Bennie Lou and Betty Sue and infant brother Charles Myles.
Those left to cherish her memory include her sisters Bonnie (Jerry) Fletchall and Connie Asher; brother Phillip Deardorff; sister-in-law Joanie Deardorff; several nieces and nephews; many friends including special friends, Dixie Larsen, Sharon England, Opal Neece, and Pat Long.
A memorial fund has been established in her name.
North Nodaway Third Quarter Honor Roll
High School
Principal's High Honor Roll (4.0 and above)
Breann O'Riley
Ben Hart
MaKayla Cross
Principal's Honor Roll (3.5-3.99)
Koby Reynolds
Wyatt Tate
Dustin Rowen
Britney Wood
Taylor Adwell
Kelsi Oberhauser
Kelton Emery
Dakota Smyser
Madison Thompson
Cole Bird
Taylor Combs
Brittney Leach
Bailey Tate
Kendrick Calfee
Breanna Coulter
Alisha Davison
Dayna Rowen
Rachael Gray
Emma Hart
Kristin Herndon
Audrey Trimble
Emily Dew
Olivia Miller
Keagan O'Riley
Cheyenne Murphy
Tanner Davison
Ashley Thompson
Katie Bloomquist
Adam Crater
Honor Roll (3.0-3.49)
Logan Steeve
Kade Owens
Baleigh Emery
Drew Roderick
Peyton Coleman
Bethany Herndon
Gus Hoepker
Trevor Brown
Keith Irwin
Leslie Richardson
Justin Strough
Aaron Coleman
Cody Wood
Middle School
Principal's Honor Roll (3.5-3.99)
Tyler Bix
Logan Keho
Ryan Riley
Jadon Dobbins
Karissa Oberhauser
Karson Oberhauser
Shalena Adwell
Zachery Willoughby
Jamie Wray
Alonna Cross
Alyssa Roderick
Saylor Brown
Brycelynn Wray
Felicia Poppa
Lexi Harger
Honor Roll (3.0-3.49)
Kandace Damgar
Karlie Emery
Wyatt O'Riley
Faith Adwell
Shai Dailey
Jessica Mires
Dakota Wray
Andrew Blackford
Hannah Richardson
Carson Hoepker
Harley Leach
Alexus Strough
Corbyn Rucker
Maulie Titus
Keegan Keho
Hunter Wilmes
Don't Wing it on Egg Safety This Easter
Don’t let safety rules fly the coop this Easter. University of Missouri Extension nutrition and health specialist Janet Hackert offers eggs-cellent tips to prevent foodborne illnesses caused by salmonella.
First, pay attention to the packing date on the egg carton. The last three digits of the first number indicate the pack date under the Julian dating system, in which Jan. 1 is 001 and Dec. 31 is 365, or 366 in leap years. The American Egg Board says fresh eggs can be stored in cartons in the refrigerator for up to five weeks after the packing date. Some manufacturers label eggs with a “sell by” date. To carry a USDA grade mark, this date must be no more than 30 days after the packing date.
Hackert offers these tips.
• Refrigerate eggs to prolong their safe use.
• If you use real eggs for Easter festivities, color them and keep them refrigerated.
• Leave hard-boiled eggs unrefrigerated no more than two hours, including time for dying, hiding, hunting, and any other time they are out of the refrigerator.
• If your egg hunt was held outside, wash eggs well. They may have been exposed to pesticides, animal waste and other contaminants.
• Hard-boiled eggs can be refrigerated safely up to seven days after cooking.
To avoid overcooked, rubbery eggs with yolks that turn green on the outside, the American Egg Board recommends this method of cooking eggs:
Place eggs in a single layer in a pot with enough tap water to cover the eggs with at least an inch to spare.
Cover the pot and bring to a boil. Turn off heat. For electric stoves, you may need to remove the pot from the heat to prevent continued boiling.
Let large eggs stand for 15 minutes. Medium eggs should stand 12 minutes and extra-large eggs stand for 18 minutes.
Cool immediately by putting eggs under cold running water or place them in ice water. This stops the cooking process and makes the eggs easier to peel. Older eggs peel easier than fresher eggs.
Store cooked eggs in their carton because the porous eggs absorb smells in the refrigerator.
For more food and nutrition information from MU Extension, including feature articles, answers to frequently asked questions and learning opportunities, go towww.missourifamilies.org/nutrition.
Recipe:
EGG SALAD SANDWICH
Servings: 1
• 2 hard-boiled eggs, chopped
• 1 tablespoon diced celery
• 2 tablespoons red pepper, diced
• 1 tablespoon plain Greek yogurt or light mayonnaise
• salt and freshly ground pepper to taste
• dash of paprika
• 2 slices wheat bread
Nutrition information per sandwich: 446 calories; 21 g total fat; 822 mg sodium; 47 g carbohydrates; 6 g fiber; 20 g protein.
(Recipe from www.MissouriFamilies.org.)
First, pay attention to the packing date on the egg carton. The last three digits of the first number indicate the pack date under the Julian dating system, in which Jan. 1 is 001 and Dec. 31 is 365, or 366 in leap years. The American Egg Board says fresh eggs can be stored in cartons in the refrigerator for up to five weeks after the packing date. Some manufacturers label eggs with a “sell by” date. To carry a USDA grade mark, this date must be no more than 30 days after the packing date.
Hackert offers these tips.
• Refrigerate eggs to prolong their safe use.
• If you use real eggs for Easter festivities, color them and keep them refrigerated.
• Leave hard-boiled eggs unrefrigerated no more than two hours, including time for dying, hiding, hunting, and any other time they are out of the refrigerator.
• If your egg hunt was held outside, wash eggs well. They may have been exposed to pesticides, animal waste and other contaminants.
• Hard-boiled eggs can be refrigerated safely up to seven days after cooking.
To avoid overcooked, rubbery eggs with yolks that turn green on the outside, the American Egg Board recommends this method of cooking eggs:
Place eggs in a single layer in a pot with enough tap water to cover the eggs with at least an inch to spare.
Cover the pot and bring to a boil. Turn off heat. For electric stoves, you may need to remove the pot from the heat to prevent continued boiling.
Let large eggs stand for 15 minutes. Medium eggs should stand 12 minutes and extra-large eggs stand for 18 minutes.
Cool immediately by putting eggs under cold running water or place them in ice water. This stops the cooking process and makes the eggs easier to peel. Older eggs peel easier than fresher eggs.
Store cooked eggs in their carton because the porous eggs absorb smells in the refrigerator.
For more food and nutrition information from MU Extension, including feature articles, answers to frequently asked questions and learning opportunities, go towww.missourifamilies.org/nutrition.
Recipe:
EGG SALAD SANDWICH
Servings: 1
• 2 hard-boiled eggs, chopped
• 1 tablespoon diced celery
• 2 tablespoons red pepper, diced
• 1 tablespoon plain Greek yogurt or light mayonnaise
• salt and freshly ground pepper to taste
• dash of paprika
• 2 slices wheat bread
Nutrition information per sandwich: 446 calories; 21 g total fat; 822 mg sodium; 47 g carbohydrates; 6 g fiber; 20 g protein.
(Recipe from www.MissouriFamilies.org.)
Retired Teachers Donate $14 Million in Community Service Hours
The Missouri Retired Teachers Association and Public School Personnel (MRTA) presented a check representing $14,115,120 in community service hours donated in 2015 to Missouri’s citizens at its annual Unit President Summit in Jefferson City on March 15-16, 2016. At the time the check was printed, MRTA members reported volunteering 611,839 hours back to their communities during 2015. Washington D.C.’s Independent Sector places a value of $23.07 per hour for community volunteers. In addition to hours of service, members also reported donating 57,068 food items and cash donations exceeding $433,000 to food pantries and food banks within their communities.
Community Service plays an important role in the activities of MRTA’s 145 local units and its more than 25,000 members across the state of Missouri. As statewide community service projects, members participate in the Community Hunger Action Program and the Ronald McDonald Tab Top Collection Program. Members also donate their time working at soup kitchens, senior centers, visiting patients in hospitals and nursing home residents, mentoring students, at local churches and charity events.
MRTA, organized in 1960, is a grassroots not-for-profit corporation working exclusively for retired school personnel. MRTA members strive to uphold and improve the integrity, value, and mission of our public schools, so that all school personnel may live healthy, vital lives and be secure economically, socially, and professionally in retirement. MRTA works with government and its entities for beneficial legislation, and encourages its members to be involved in community affairs and to work for worthy educational causes. Its mission is, “To serve and not to be served.”
Community Service plays an important role in the activities of MRTA’s 145 local units and its more than 25,000 members across the state of Missouri. As statewide community service projects, members participate in the Community Hunger Action Program and the Ronald McDonald Tab Top Collection Program. Members also donate their time working at soup kitchens, senior centers, visiting patients in hospitals and nursing home residents, mentoring students, at local churches and charity events.
MRTA, organized in 1960, is a grassroots not-for-profit corporation working exclusively for retired school personnel. MRTA members strive to uphold and improve the integrity, value, and mission of our public schools, so that all school personnel may live healthy, vital lives and be secure economically, socially, and professionally in retirement. MRTA works with government and its entities for beneficial legislation, and encourages its members to be involved in community affairs and to work for worthy educational causes. Its mission is, “To serve and not to be served.”
Friday, March 18, 2016
Obituary -- Terry Dye
Terry Dye, 58, of Albany, passed away on Monday, March 14, 2016 at his home.
Terry, the son of Curtis and Patricia Lee (Beadel) Dye was born December 30, 1957 in Kansas City, Missouri.
He was preceded in death by his father and brother, Curtis G. Dye.
On May 9, 1980, he was united in marriage to Terri Lyn Murray.
Terry owned and operated Dye’s Auto Repair in Albany for almost 30 years.
Survivors: wife, Terri Lyn Dye of the home; daughters, Christina Coil; Valerie (David) Sherrill; son, Jacob (Shawna) Dye all of Albany; grandchildren, Phoenix and Hunter Coil; Channing, Brylee and Jamesyn Sherrill; mother, Pat Dye, St. Joseph; brother, Kevin Dye, Agency, MO; grandmother, Irene Dye, Stanberry.
Services will be held Saturday, March 19th at 1:30 at the Roberson-Polley Chapel in Albany. Memorial donations may be made to: Terry Dye Cancer Transportation Fund in care of the Roberson-Polley Chapel, 403 N. Hundley, Albany, MO 64402
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