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February 11, 2016     Clinch Valley Times
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February 11, 2016
 

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Page 2 CLINCH VALLEY TIMES St. Paul, Va. Thursday, February 11, 2016 Of shoes..and ships., sealing wax.. by Ann Young Gregory Milton Hershey: A Great Americant Reprinted from February 8, 2007 Do you know of a popular consumer product whose price remained the same for its first 69 years on the market? Read on for the answer! Way back in the good old days when I was an ele- mentary school student, I was told that there were seven major food groups, and we were required to learn them (in order). I don't think I could recite the seven now, but the point is moot. No more are there seven food groups. For the past several decades (maybe four or more), there have been only four major food groups. Same food, you understand, but somebody out there just decided to divide them differently. As for me, when I began to learn some time ago that many of the things that used to be good for us, such as whole milk, eggs and butter, no longer should be allowed in the house. I came up with my own four major food groups: sugar, salt, fat and...chocolate! They're the things that make food taste good, and it's about one of-them that I chose to write today, primarily because of next week's holi- day. I could have waited a week, but then you have to have time to stock up on the important things, and this may serve as a reminder to do so. Others besides Milton Hershey are involved here, but his is a name--last name, anyway--that everybody knows. We also know that Hershey means chocolate? There are elegant and delicious European chocolates (such as Godiva and Ghiardelli), of course, but, of all those produced and actually invented in the United States (Baker, Nestle, Mars and Hershey, to name a few), my vote goes to Hershey. Other great names: Frank Mars (of Mars Bar, Milk Way and Snickers fame) invented M & Ms and Ruth Wakefield (owner of The Toll House Inn) invented the chocolate chip cookie. But I'm getting ahead of myself. Over 2,000 years ago the Mayans in what are now Central and South America discovered that the 'cacao (kah KOW) bean, when roasted, ground up and mixed with water and other ingredients such as chili peppers, cornmeal and black pepper, made a frothy and spicy drink. Cacao beans grew on trees in the tropical rain- forests. Mayans so loved their discovery of the tasty food that they cultivated the trees by planting the cacao beans in their own gardens. Around 1400, the Aztec Empire had grown, and was fairly dominant in the area previously ruled by the Mayans. Cacao seeds were so valued that they became a form of Aztec money. Aztecs also consumed the bitter chocolate drink of the Mayans. By the way--sugar was not yet known in these areas, so couldn't be used to sweeten the valued drink, although it's possible that honey and maybe even flower nectar were eventually used as Sweeteners. Not just everybody could enjoy this basic chocolate, however-----expensive to prepare, it was designated primarily for rulers, priest~, decorated war- riors and honored merchants. It was also used during religious ceremonies to appease the Mayan and Aztec gods. To make what is actually a very long story a bit shorter, suffice it to say that when the Spanish explorer Hernando Cortez took some of the cacao beans back to Spain after visiting the New World during the first half of the sixteenth century, his countrymen caught on in a hurry. They learned to crush cacao beans, but, having access to sugar, added it to the chocolate and mixed it with either water or milk. That became the first hot cocoa! By the mid-seventeenth century, the French praised the delicacy, proclaiming it delicious as well as healthful. However, because of its cost, only the wealthy could afford it. (By the way, in case you are as confused as I about the spellings, cacao beans are used to make cocoa and cocoa butter, the familiar forms of basic chocolate from which all the derivatives, such as milk chocolate, are made. At this point, some refer to the "cocoa" bean rather than "cacao" bean.) During the eighteenth century, chocolate became more available, and became "central to many social occasions, as the central drink during social activities in private homes, or at gatherings in chocolate houses. There's no question, at least in my mind, as to why chocolate was so popular! But most chocolate at this point was used as a drink, although it was in 1674 that Europeans began eating chocolate in solid form--as chocolate rolls and chocolate cakes. And even though more people had access to chocolate than ever before, it wasn't until the introduction of the steam engine during the early eighteenth century that cocoa could be made from the beans via machine, rather than by hand, mak- ing chocolate available to everyone. The first heart-shaped box of chocolate appeared in 1861, introduced by Richard Cadbury in Birmingham, England. Milton Hershey, apprenticed by his father to a print- er when Milton was in fourth grade, then became an apprentice to a candy maker in Lancaster, Pennsylvania, and when he was 18, in 1876, he opened a candy shop in Philadelphia. After a series of mild successes and then failures, Hershey bought German chocolate-mak- ing machinery at the Chicago International Exposition of 1893, and started the Hershey Chocolate Company. Repeated experimentation finally produced the----dare I say "perfect?"-,--milk chocolate which was mass pro- duced and introduced in 1900 at five cents per bar. Unfortunately, rising prices of materials, labor and everything else, made Milton's heirs engineer the demise of the nickel Hershey bar on November 29, 1969. The Hershey bar remained--it just costs more (now, even more) to acquire one. And just for Valentines Day, the Virginia Egg Council (which provided much of the information above) sent a perfect holiday recipe--a cake with no flour which has the consistency of a chocolate truffle! (Note that it contains all of MY four major food groups) REBECCA'S DECADENT CHOCOLATE CAKE 2 sticks unsalted butter or good quality solid mar- garine 8 oz. unsweetened chocolate (use a good chocolate) 1 tablespoon lemon juice 2 tablespoons orange liqueur 1 tablespoon vanilla extract pinch of salt 1 1/2 cups sugar 10 eggs, separated powdered sugar Combine butter and chocolate in a saucepan and melt very slowly (or melt on defrost in microwave). Remove from heat and add lemon juice, liqueur, vanil- la and salt. Beat together egg yolks and sugar until rib- boned lightly, then combine with chocolate mixture. Beat egg whites until they can support an egg (still in shell) without sinking. Stir one-third of whites into chocolate mixture. Fold in remaining whites. Grease or spray a 10-inch springform pan. Cut 10-inch round of parchment paper or waxed paper. Line .the pan with it and grease and flour-dust the paper. Pour chocolate mixture into pan and bake in preheated oven at 250 degrees for two hours and twenty minutes. Turn oven off and don't peek at cake for 20 minutes. Remove cake and let cool completely before removing from pan. Sprinkle with confectioners' sugar. Makes 12 very small slides. Have a great, chocolate-filled Valentine's Day! Senator Chafin General Assembly Session Update ,Senator Ben Chafin The Senate is working at a rapid pace as we approach the half-way point of the General Assembly Session Called Crossover. By next week, the House and the Senate must complete the legisla- tion that originated in their chamber. Once we reach Crossover, all Senate bills that passed the Senate will move to the House and all House bills that passed the House will come to the Senate. Over the last several weeks in my updates, I have mentioned the legisla- tion I have sponsored sup- porting the coal industry and fighting against over- regulation. Since I was first elected, it has been a top priority of mine to pro- tect the coal industry and miners. While standing up for coal is important to the region and the Commonwealth:, we must work to create new jobs in Southwest Virginia and rebuild the regional econo- my. The region is suffering from chronic unemploy- ment. We must work towards creating new opportunities and provid- ing training to put Southwest Virginia's hard working people back to work. In today's economy, we must have a workforce that is flexible in order to meet the demands of prospective employers. Workforce development is a key factor for employers looking to expand in Southwest Virginia and for companies looking to locate in the region. The best place to pro- vide new training for the unemployed and to train the next generation is in our incredible community college system. Through our local community col- leges, we can meet the needs of the business com- munity. I am proud to be a co-patron of Senate Bill 576 that will establish the Community College Workforce Training Grant Program. The grant pro- gram will provide much needed funding to commu- nity colleges that establish workforce training and industry credentialing pro- grams that meet the needs of the local business com- munity. Along with the grant program, I am supporting the $25-million-dollar investment in workforce training that is currently in the budget process. Building new workforce training programs around the state will help the unemployed and those looking to an option other than a four-year college to get the training they need to enter the workforce. One industry that con- tinues to grow in Southwest Virginia is tourism and outdoor recre- ation. During this session, I continue to be a strong advocate and supporter of the tourism industry. I wanted to share with you two of the many examples of how we are fighting to create new jobs in tourism. Spearhead Trails is a shining example of what the tourism industry has done to revitalize parts of Southwest Virginia, which is why I am a co-patron on Senator Carrico's budget amendment to provide Spearhead critical funding. I have also submitted a budget amendment to pro- vide much needed funding to the Breaks Interstate Park that continues to be an incredible asset and eco- nomic engine for Southwest Virginia. The House and Senate mem- bers representing Southwest Virginia are committed to supporting tourism and outdoor recre- ation in order to create jobs and grow the economy. Thank you for your con- tinued support. It is an honor to represent Southwest .Virginia in the General Assembly. Please do not hesitate to reach out to me with your questions and comments during ses- sion. Be on the lookout for my weekly General Assembly Session Update in your local paper and on my Facebook page. Please contact our office by phone at 276-889-1044 or by email at district38@sen- ate.virginia.gov. To the editor: This responds to the front page "letter" from the pastor of St. Therese Catholic Church trying to explain the bizarre and dis- respectful decisions of var- ious entities and personali- ties toward Mrs. Lillie Peters and the volunteers who have staffdd the oper- ation of the food bank/thrift store for some fourteen years. I am "a cra- dle Catholic" and a parish- ioner at St. Terese for over 30 years. I have also unloaded food at the food bank on a regular, if infre- quent basis. Until now I have always been proud of the parish's history of serv- ing the poor. Beginning with the legendary Brother Vincent, and continuing through Sister Mary and Sister Loretta and Pauline Molinary, the parish once had a strong record of com- passionate and loving serv- ice to the "least of these." Fourteen years ago, Sister Mary and Sister Loretta were heading to a new assignment and they asked Lillie and Pete to take over the Neighbors' Aid operation. Lillie accepted the challenge. Week in and week out, month in and month out, year in and year out, she and husband Pete and the volunteers she recruited have lifted boxes, sorted clothes and otherwise pro- vided needed help and love. to the poor of this area. Lillie and the volunteers have an indomitable spirit and a cheerful way, and more and more people have received needed assistance from the opera- tion. Funds also came in from other places to sup- port it. In April 2015, Pope Francis proclaimed 2016 as a Holy Year of Mercy. In January 2016, the pastor who wrote your front page article sent Mrs. Peters a letter signed by three mem- bers of the parish council dated January 7. The letter was sent to the church address which is not the Peters' address and it was therefore not received until much later. The first sen- tence of the letter referred to a Risk Management Report from the diocese and mentioned two meet- ings of the Parish Council on January 3 and on January 7. Despite the pas- tor's overripe claims of appreciation for Mrs. Peters in your article and the importance of the report to her work, she was not invited to participate in those meetings or offer any alternatives to the disasso- ciation demanded by the letter. Instead of recogniz- ing her fourteen years of expertise and energy, she was treated as invisible. This was true though none of the signatories of the let- ter to my knowledge has ever lifted a single canned good for the food bank-- including the pastor. After the Town Council sought information on an, event, having a potentially devastating impact on the poor people of this area, there appear to have been belated twinges of embar- rassment. The pastor wrote his letter for publication in your paper; and Bishop DiLorenzo fed-exed a let- ter overnight to Mrs. Peters which was received by her on February 4. In his letter, DiLorenzo of course said nice things about Mrs. Peters but ignored the vol- unteers who help her. He also stated that he and the pastor had made decisions to close the food bank for 4 to 12 weeks. The letter offers no clue about how this figure was arrived at, nor does it recognize that closing a food bank in the dead of winter when peo- ple are struggling with heating bills is not particu- larly "merciful" in this supposed Year of Mercy, Interested in Gospel values, study what Lillie and the volunteers have done these many years. Speculating as to the example of a "whited sep- ulcher", I suggest the letter on your recent front page. Hugh E O'Donnell St. Paul LETTERS TO THE EDITOR Readers are invited to write letters on matters of general interest to the public. Letters do not necessarily reflect the philosophy or edi- torial policy of this newspaper, which reserves the right to edit letters. The Clinch Valley Times will not print unsigned letters. -Clay Hardware---' From Page 1 Castlewood, which had once been so promising, suffered acutely during the Great Depression. One by one, the community's busi- nesses closed and nothing returned to take theft place. .Today, many of the build- ings constructed in the early 20th century have long since disappeared, including Castlewood Mills, Castlewood Motor Company, Castlewood Supply Company, Castlewood Grocery Company, the N & W depot, and others. However, the people of the community survived as people always do. Residents of "Old Castlewood" still take pride in their community and its rich and interesting history., NOTE: Thank you to everyone who contacted the Clinch Valley Times concerning the questions I asked about Casdewood High School in last week's article. With just a little more research, I'll be able to write a follow-up article which should appear on these pages very soon. I' ve already collected some photos I know you'll enjoy, so be watching for it. Clinch Valley Times MEMBER VIRGINIA PRESS ASSOCIATION Published weekly in St, Paul, VA 24283, by tlfe CLINCH VALLEY PUBLISHING CO., INC. The Clinch Valley Times serves the fom'-county area of Wise, Russell, Dic -kenson and Scott, with offices and plato located in the CLINCH VALLEY TIMES building. 16541 Russell Street. Periodicals postage is paid at the Post OtTlce hi St. Paul, VA 24283 Allen Gregory Editor/Adv. Susan Trent Adv./Graphics ANNUAL SUBSCRIPTIONS: In,advance: 528.50 m Wise and Russell Comtties; $30.00 in other 24-zip--codes; elsewhere $32.50. POSTMASTER: send address changes to: Clinch Valley Times, EO. Box 817, St. Paul, VA 24283 SINGLE COPY - 50c Classified Advertising: nfini- mltnl charge $6.00 for up to 20 words, in advance; 25c per w~d after 20 words. Display Advexl- ismg rates ou application Periodicals publication Post ISSN: 767600