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tZBB Northern New York's Greatest Weekly A Prize Winning Town & Country Newspaper Vol. 103 No. 3 - Gouverneur, N.Y. <£> 1989 MRS Printing Inc. Wednesday, September 6 f 1989 2 Sections - 20 Pages - 35 Cents Buehler Outlines 'Vision 1 Of Exemplary School Yr. By Lisa L. Reape Today marks the start of a new school year for students in the Gouverneur Central School District, and while there is a certain familiarity about the start of another school year, this year will mean a number of changes for students, faculty and staff. First, Gouverneur has a new superintendent of schools, Gary J. Buehler, who took the reins July 17. Mr. Buehler had a chance to meet with faculty and staff members Tuesday morning, in which he out- lined his \vision\ of the school district. \My vision is simple,\ he said. \That is, teaching for learning. That the district will become an exem- plary rural school district in St. Lawrence County and in the state of New York. \My vision is simple,\ Mr. Buehler said. \That is, teaching for learning. That the district will become an exem- plary rural school district in St. Law- rence County and in the state of New York.\ \It will become exemplary because of its faculty and stafF, its instructional program and its curricu- lum, as measured by student achievement.\ Mr. Buehler added that the success of achieving his vision will depend on the success of the teachers in the classrooms. \I know that what takes place will be because of the teachers,\ he said. \That's why I want the faculty and stafTto be part of'shared decisions' on curriculum.\ In the first Gouverneur Central School District newletter of 19S9-'9O, Mr. Buehler identified a number of goals for his first year as the district's superintendent. \My goals for the year include: taking time to know and understand both the strengths and areas of expertise of our faculty and staff; encouraging creativity and developing the untapped resources and talents of the faculty, staf, administration, students and parents to improve teaching for learn- ing; to concentrate on a planned curriculum devel- opment that will benefit our young people in the district; supportingthe ongoing programs that have been developed, specifically, school improvement and effective teaching, and utilizing shared decision making in a participatory and collaborative way to continue to encourage school improvement and fo- cus on student achievement and basic skill develop- ment for our students.\ He encouraged parents to feel free call to set up an appointment with him to discuss any questions or concerns. . On the topic of teachers, the district will see a number of new teachers this year, particularly at the elementary level. Four new classes were added at the primary level in an effort to reduce class size. Joining East Side School will be Mrs. Kimberly Johnson and Mrs. Hope Mazuroski, kindergarten teachers; Miss Kathleen Thomas and Miss Connie Culbertson, first grade; Mrs. Joan Briendel, (for- merly a student teacher at West Side School), and Mrs. Dianne Tuohy, substituting for Mrs. Netto for the year, second grade; Mrs. Connie Tubbs, third grade; Gregory Kelahan, fifth grade; Miss Tamara Palmer, art; Susan Nicholson, permanent substi- tute for K-5. . . • • ,. . Mrs. Cynthia Denesha and Mrs. Sandra Baker See Buehler Pg. 6 THE NEW OWNERS OF \GOUVERNEUR BOWL,\ formerly \Penguin Lanes,\ opened the doors for their Grand Open- ing celebration Saturday, Aug. 26. From left are James Rich, Jim Bowhail, Eldon Conkhn, and John Smith. .- • • ' • Tribune Photo Clarence Evans Open Monday to Friday Carthage Hospital Assumes Harrisville Medical Center Carthage Area Hospital took over the Harrisville Medical Center effective August 1. according to a statement from CAH Per- sonnel Director Chris Lore nee Mr Lorence said, *Harnsville has long been associated with Carthage Area Hospital as one of our service areas We are glad to have the opportu- nity to formally continue our relationship and ex- pand the services previ- ously offered there \ The HarrisviUe facility will provide a clinic set- ting staffed by employes of Carthage Hospital with the full support of the hospital. The current staf! of the Harrisville Medical Center have tained. been re- Experimental Flights Over North on Sept. 12 After consultation with the Governor s Ad Hoc Advisory Committee on Low Level Flights, the Strategic Air Command will f y missions on its IR- 606 trainingrout* Sept 12 and 15 Flights by a SAC B-52 are tentatively scheduled for the morning of Sept 12 and around non to early afternoon on Sept 15 These flights will be flown at the new and higher altitudes for the route that crosses into New York from Vermont near Ticonderoga. goes north to near Malone and turns toward Watertown where the bombers practice dropping training devices on the existing range at Fort Drum To mitigate the air- crafts' potential impact on possible environmen- See Experimental Pf. 6 Open Monday through Friday, hours of operation for the Harrisville clinic will fluctuate There will be a combination of day and evening hours to re- flect the needs of the com- munity Mr Lorence sug- gests calling the medical center at 543-2910 to ob- tain exact times The Carthage AreaHos- pital will broaden services in the Harnsville center The first reflection of this committment is an Ob- Gyn clinic staffed by hos- pital physio an s \Hie new service mill be offered every Tuesday at the medical center beginning in October i.- •tf c 13 \<•-.'J *>'* i 1 MRS. GILBOWchecksthe jars and lids to be surethey are submerged in the kettle of boiling water while the beets cook down. See More Photos Page 6 . Tribune Photo Jan Phillips It's Canning Season Preserving Today's Garden Using Yesterday's Recipe By Alethea Connolly Phylina Gilbow and Leona Drury have had their kettles, spices, and canning jars in the center of their kitchens since late June. All summer long the Gouverneur friends, both widowed, have put up bushels of beets, bread and butter pickles, tomatoes, and hundreds of quarts of strawberries, raspberries, and elderberries. And the two women are by no means finished with their cooking projects. They're still searchi ng the woodland edges for blackberries. . \We tried our usual place over at Fullerville Flats, but the bears had already beaten us to them, \Mrs. Gilbow said. Their tracks were plain enough where they thrashed through the bushes. Tve never known them to eat the berries that were still green, but they did,\ she added with surprise. , Unlike some women who got the urge to cook from watching their mothers and grandmothers transform bushels of tomatoes and cucumbers into jars of chili sauce and pickles in their steamy Farmhouse kitchens, Mrs. Gilbow got into serious cooking and canning while working at a local restaurant. . I g\uess I started cooking when I went to work at the Crystal Palace in the 1940s, \Mrs. Gilbow, now 72, reminisced, as she stripped tiny dark berries off elderberry stems. *It was a four and a half mile walk into town, and I got 18 cents an hour. That was a big deal in those days,\ she pointed out. \I started out as a waitress, helped make candy because the restaurant was originally a candy store,\ she explained, \then moved to the kitchen. And I've been cooking every since.\ The Gouverneur restaurant, long since closed, was where the two friends met - in the kitchen, as a matter of fact, when Mrs. Drury was a short order waitress. Working as a team, there's almost nothing the two women can't cook, can, or preserve Every- thing from peanut butter fudge, canned chicken and beef, to elderberry' pies and jams. This year they decided to keep a record of their picking and cooking fetes So far they've logged 24 quarts of strawberries, 40jars of raspberry jam, 35 pints of pickled beets, 14 pints of bread and butter pickles, five quarts of homegrown tomatoes, and 16 pounds of elderberries The elderberries take the most time and pa- tience Finding the once common shrubby tree isn't easy. While there are still elderberry- bushes along roadsides, many have been rooted out and replaced by other more showy and exotic trees When the two women located bushes outside of DeKalb on the road to Heuvelton, they picked 16 pounds of the birth purple-black dusters in three luuufft Locati ng and picking the berries is only half the task It takes twice as k>ng to remove the tiny bemes from their stems, a time-consuming task which discourages many people from making the elderberry pie they so fondly remember as part of their childhood years. *A lot of people remember making elderberry \ \ A. PHYUNA GILBOW lifts a jar of freshly cooked pickled beets from the hot water bath with tongs, the last stage in the canning process. ' . - , Tribune Photo Jan Phillips wine. But I just make jams, jellies, and pics,\ Mrs. • Gilbow said. \I don't think it taste like anything else. It habits own distinctive taste.\ While canning is an art and a country-born tra- dition, it started and remains for many a vital practical aid to stretching a limited income. And besides the genuine satisfaction of successfully storing up a good food supply for winter, it has the advantage of allowing the cook to know exactly how much salt and supar is used, and whether any harmful preservatives have been added. This alone has accounted for a growing revival of home gar- dening and canning by many people today. Of course, as the Christmas season roils around, what could be more persona! than gifts of gayly wrapped homemade fudge and lace pattern crys- tal jelly jars filled with strawberry, raspberry or blackberry jam. This summer, when the women pave a supply of homemade lard to a local Amish family, they un- expectedly received a bushel of beets in return The next morning, havingremoved leaves, washed, and peeled the cooked skins off. the friends were busy boiling jars and lids as the deep red beets cooked in a kettle on the stove One tended to the jars, while the other stirred and checked the kettle The kitchen was filled with the sweet smell of cinnamon. \We like to add ground spices into the recipe.. because they soak better.\ Mrs Gilbow explained When the morning long project had ended, they had canned 35 pints of pickled beets Asked whether their canning project* are com- ing u> an tfiiu M*m, Uie 72-vearViu Guuvrffieuf resident quickly replied *Oh no. my garden toma- toes are still coming strong.\\ she said pointing to her garden 'And I think we'll do more beets Then there's the chkken and beef to do yet\ *And we have'nt given up on firiding blacVber ries vet,' she said bnghtly. There's still time and a lot more to do yet*
