Veterans’ History Project – Marshall University Students’ Contributions
Comments (1)HOORAY! FINALLY!!! The work of Karl Winton’s and my students from HON 396 (Tell Me a Tale: The Culture of Storytelling in Oral History, Narrative Journalism and Literature) taught in spring of 2005 is FINALLY now indexed in the Veterans’ History Project, sponsored by the Library of Congress!
http://lcweb2.loc.gov/diglib/vhp/search?query=marshall+university&field=affiliation
We submitted all of the materials to Marshall University’s Special Collections and University Archives division, and then-archivist Cora Teel processed the material and sent the information for indexing to the LOC. Somehow, however, the LOC did not process it.
From time to time, I kept checking and bugging various people, and Marshall’s new archivist, Nat Debruin, got on the case. Despite his best efforts (and Cora’s efforts previously) the LOC still seemed to have some kind of problem(s) in including the work of these twelve students. I wanted to make sure that their interviews, their veterans’ stories and the contribution of Marshall University all were recognized, so I kept bugging people. After yet another email that apparently and finally seemed to reach the right person, LOC officials acknowledged that they had received the information and would get right on it. Well, it still took a few months, but today on a lark, I searched again and – hooray – the records are there!!!!
http://lcweb2.loc.gov/diglib/vhp/search?query=marshall+university&field=affiliation
The actual materials, the tapes, transcripts, notes, narrative journalism pieces (some of which were published in The Charleston Daily Mail – thank you, Monica Orosz!) are all housed in Marshall University’s Special Collections and University Archives. So, one has to go there to view and listen to the interviews, presently. However, if one is searching the LOC database for stories of veterans from our area and/or any contributions from West Virginia, well, Marshall University now is represented!
Hooray – and hooray for the work these students did! The stories they uncovered are important. The work they did was impressive. Stop by Marshall University’s Special Collections and University Archives sometime to give them a listen!
Many thanks again to former archivist Cora Teel and current archivist Nat Debruin!
Roasted Cauliflower Salad
I’m making Roasted Cauliflower Salad to take to parents’ for Dad’s belated birthday celebration. Thank you, Laura Tussey, for the original recipe!
Here is my modified version for my foodie friends.
Ingredients: 2 heads of cauliflower, broken into bite-size florets, extra-virgin olive oil, pepper (I use cayenne instead of black), champagne or white wine vinegar, Dijon mustard, one package of fresh baby spinach, one package of fresh field greens, one red onion thinly sliced, shaved or shredded Parmesan cheese, and pine nuts.
1. Preheat oven 425 F. In a shallow roasting pan/baking dish, combine cauliflower, about 3 T olive oil, 1/2 tsp salt and pepper. Toss. (Again, I use cayenne pepper and Kosher salt to taste). Roast uncovered for 30-35 min.
2. In a skillet, lightly brown pine nuts.
3. In small bowl combine 2 T vinegar, 1 T mustard and 1/4 tsp salt. Whisk in 1/3 cup olive oil until combined. In large bowl, combine cauliflower, salad/spinach & onion. Add vinegar mixture. Toss gently. Top with fresh Parmesan and pine nuts.
If I’m taking this to a party, I usually roast the cauliflower and put in a zip lock back after cooling. Then I can take all the ingredients and combine on-site. Enjoy!
Why can’t I just stay home and cook?
You know, I hate to be a name dropper … oh hell, no I don’t! 
For those of you who’ve seen the viral video of the little girl screaming about everything she likes, I feel like screaming:
I love my KitchenAid Stand Mixer!
I love my Cuisinart food processor!
I love my Chantal enamel on cast iron dutch oven that weighs 50 pounds!
I love my Henkel knives!
I love my Henkel garlic press!
Good tools do make a job easier and a pleasure, especially for me in the kitchen!
I tell you, making cheese cakes and pound cakes is so much easier thanks to my KitchenAid Stand Mixer. I’ve had it for at least five years, and while I am prone to invest in gadgets and tools I never or rarely use, this is not one of them. I LOVE, LOVE, LOVE this beautiful (it’s red) machine! I know my pound cakes and cheese cakes wouldn’t be half as good without this machine. Face it, some of us are lazy when it comes to hand mixers. We cut corners; we cheat. We don’t mix as long or as thoroughly as we should. Three packages of cream cheese can be a pain to mix, especially if we neglected to let it warm to room temperature. The same goes for butter. But my gorgeous, hulky red KitchenAid Stand Mixer is always there to rescue me! I love you, red KitchenAid Stand Mixer!! That’s why I leave you proudly displayed on my countertop, not shut away in the dark of a cabinet. You are a thing of beauty and pragmatism! You are to be admired! Red KitchenAid Stand Mixer, have I told you today that I love you? Well, I do! xoxoxo
Cuisinart Food Processor: I’m still getting to know you, but I think I’m falling in love with you, too! Even though I have awesome Henkel knives, I’ve never quite learned how to cut an onion properly. Oh, I can slice and dice a little, but I’ve never gotten the hang of cutting an onion in tiny, perfect pieces – you know, like perfect hotdog onions? But guess what? My Cuisinart Food Processor does it in seconds! As long as I remember to unplug when handling, this is a much safer way for me to get the consistency I want regarding onions.
Speaking of consistency – another thing I learned today while making heavenly spaghetti sauce is that I can use the pulse feature on the Cuisinart to make ground beef the consistency of Jim’s spaghetti sauce. You see, I’m very sensitive to texture. One of the reasons I don’t really like ground beef/hamburger, especially crumbled, is the texture. (Well, that and the fact that I grew up on a farm where we had our own beef supply and ate a lot of it – until everybody learned that copious amounts of red meat isn’t good for you. Even as little kids, my brothers and I could have whole steaks to ourselves! We always had to split a bottle of Pepsi, but we could have huge, delicious steaks all to ourselves! But, we also had a lot of hamburger – ugh!) Similarly, I like the taste of cottage cheese, but the texture grosses me out. Well, I’ve always admired the texture of Jim’s spaghetti sauce. I know some people turn their noses up to its taste, but I do like the texture – the fact that the meat is so fine, no globs or discernible crumbles, just smooth! Well, hallelujah, I just replicated the texture thanks to my Cuisinart! I lightly browned the hamburger (which came from my brother’s farm) – not too much, just enough to get the pink off. Then I drained it and put it in the Cuisinart for a quick bit of pulsing. It worked beautifully!!
Now, it’s simmering in my lovely, heavy-as-an-anvil, red enamel on cast iron Chantal Dutch Oven. God, it smells good! I’m using my brother’s recipe for spaghetti – yes, my brother! Both of my brothers, my mom and my dad are excellent cooks! So, Kent’s recipe includes tomato sauce, tomato paste, lots of chili powder, oregano, basil, marjoram, a little salt, pepper (I use cayenne instead of black), minced garlic cloves (thank you Henkel garlic press), mushrooms, onions (diced perfectly thanks to you, Cuisinart), brown sugar, a little vinegar or wine, a couple of bay leaves and some paprika. I’ll boil some angel hair pasta shortly, but I honestly could just eat this on some good bread! Yum!
And then, for dessert – pound cake – thank you KichenAid Stand Mixer!
I love quiet, lazy days like this when I can cook leisurely. Tomorrow, it’s back to work. Why can’t I just stay home and cook?
Ch 19 – Parts One & Two
What’s a good way to get ready to ring in the new year? Listen to some good stories!
Behold!
Parts One and Two of Chapter 19 allow you a glimpse into the teaching lives and philosophies of two of the finest teachers I know: Professor Nedra Lowe and Dr. Shirley Lumpkin!
Chapters 13, 16 & 18
You know what you need after a hectic holiday? You need to sit back, relax and listen to some good stories! How about listening to these:
Chapter 13 -Natalie Adkins interviews her aunt and role model, Jan Kirk
Chapter 16 -Katie Phillips interviews her father, David Phillips
Chapter 18 – Megann Halley interviews Kim Dettwiller
CH 15
On the third day before Christmas, my true friend gave to me … a digital story: Ch 15
By the way, Kaitlin Arwood, the interviewer, consistently wrote and shared insightful, moving journal entries on our readings throughout the semester. She’s an amazing young woman!
CH 14 – Some sage advice from Mike Perry, a true friend and supporter of Marshall University!
On the fourth day before Christmas, my true friend gave to me … an extra special digital story: Ch 14
Ch 14 – Nathan Stewart interviews A. Michael “Mike” Perry
How fitting that today of all days, my blog is scheduled to highlight Chapter 14, Nathan Stewart’s interview with Mike Perry, a true friend and supporter of Marshall University! Listen to the wisdom and sage advice Mr. Perry shares with Nathan and the kindness and humor that permeate his storytelling. This man is a treasure, and I am grateful for the graciousness he bestowed upon my student and on me! What a wonderful semester it has been for all of us!
Chapters Eleven & Twelve
On the sixth day before Christmas, my true friend gave to me … more digital stories: Ch 11 & 12
Ch 11 – Cody Houck interviews Mr. James H. “Buck” Harless
Ch 12 – Emily Houston interviews her uncle, Mr. Greg Houston
Chapter Seven
On the 11th day before Christmas, my true friend gave to me … a digital story in Chapter Seven
