Text 8205, 145 rader
Skriven 2008-05-31 15:41:58 av Ruth Haffly (1:396/45.28)
   Kommentar till text 8064 av Nancy Backus (1:3634/12.0)
Ärende: fresh milk
==================
Hi Nancy,


 NB>  RH>> I met Steve thru a Bible Study for deaf students at NTID 36
 NB> interpreting... they might have had some contact  NB>> to that Bible
 NB> Study at NTID, I think the timing's about right.

 RH> Hmmmmmmm, it's possible. The name Tait is unusual enough that I'd
 RH> probably recall it but that is so long ago, I don't.  OTOH, Lydia is
 RH> more common I might have known her.

 NB> Another friend of ours, Lynn Hudson (male), is deaf, and might also
 NB> have been at that Bible Study.  :)  What was your name then?  I could
 NB> see if any of them remember you or Steve.  :)

OK, Steve was only there the school year 1971-72. I started coming in
January 1972. I was Ruth Weiss then.  Coming out of the study one night
in Feb, 72, I was hit by a car and taken to Strong.  It did a major
number to my right knee so I didn't get back to the study until the last
couple in mid May. I was on crutches then (didn't lose them until
August).


 NB>  NB>>  My brother Rob was 10 years behind me, so he'd have been there
 NB> more  NB>> like '76 and following.
 RH> OK, I was out of there by spring of 75.

 NB> That's about what I was figuring.  I finally graduated from RIT in
 NB> '72, but wasn't active in IVCF or anything similar on campus by then.
 NB> About all I was doing besides school work was being involved with
 NB> WITR, the
 NB> campus radio station..  :)

Sounds like fun. In my sophomore of college, the head of the umbrella
organisation for that Bible study and several other outreach groups
interviewed the leader of our group and me on live radio. Had about
15 seconds of dead air when he couldn't remember my last name. (G)

 RH> Actually it is my father in law.  He retired in the early 90s--took
 RH> an early buy out package.

 NB> He was one of the fortunate ones, then.

Yes, he was.  I gues at one time, Kodak really did a lot for the
workers. Steve has mentioned a picnic he attended several years with his
family; they had plant tours and lots of other stuff.

 RH> I've got several but they say Kodak isn't what it used to be. They
 RH> were slower to get on to the digital band wagon and have lost a lot of
 RH> the big name they used to have in the camera industry.

 NB> The worst part of it is that the climate for workers there is so
 NB> poor... it got to the point that if one hadn't been cut, one just
 NB> figured it was a matter of time... and those that were left had all
 NB> that much more to
 NB> do, to pick up for the ones that were cut.  Richard decided that he*

We've seen it--reduction in hours, change in shifts just to keep on with
them, etc.  It really hurts those that have been there all their lives
and are close to retirement.

 NB> was fortunate to be cut*, when it did happen, as staying wouldn't have
 NB> been any better... and that was even with not being able to get
 NB> another job
 NB> of any sort for over a year and a half!  But there's always hope that
 NB> Kodak might finally come round, and be a good place to work again...

Maybe, but I'm not holding my breath on that issue right now. Steve
worked on the caurosel projector line for a year or so.


 NB> they haven't lost all of their allure as a business... even if a lot
 NB> of it is nostalgia... ;/

Sepia toned, as in the first part of "The Wizard of Oz". (G)

 RH> it's exposed me to so many different cultures and foods I never would
 RH> have known about otherwise, even with the computer/www. My cooking is a
 RH> mix of the different places we've lived in as well as some of what
 RH> Steve had while growing up (more of his family influences than mine).
 RH> We also like to go to a variety of places to eat; it's fun to find the
 RH> various restaurants in a new assignment. One "gripe" with Savannah is
 RH> that there's no German place but we've really enjoyed the Atlantic
 RH> seafood, as we did the Pacific when we were in HI.

 NB> Both Richard and I have been interested in other cultures enough that,
 NB> even without traveling all over, we've developed both a knowledge and
 NB> an appreciation for many other cultures... and a willingness to try
 NB> about any cuisine (at least once).  ;)  That served him well when he

We were in a dead end situation in NC before Steve went into the Army.
It was a change from where/what we'd grown up with, but still not quite
as much of a change as we'd have once he joined the Army.  After Basic,
he went to Monterey, CA where the girls and I joined him. That gave us
our first exposure to guacamole & calamari, among other things. Moving
to TX for 2 1/2 years brought more foods into our lives, as did our time
in Germany (5 3/4 years).  Since we came back from there, we've lived in
MA for 6 months, AZ for 8 years (7 for Steve; he did a year in Korea and
yes, we both like Korean food) and 5 1/2 years in HI.  We moved to GA in
late September of 06 so we've come almost full circle to where we
started in NC with southern cooking.

NB> had the opportunity first to work with Japanese counterparts (a joint
 NB> project between Kodak and Noritsu) and then to go to Japan on a
 NB> business trip as part of that same cooperative effort.  He was one of
 NB> the few
 NB> that the Noritsu workers felt comfortable working with, and they
 NB> specifically asked for him to be part of the team that went to Japan.

Did you get to go to Japan with him?

 NB> I wouldn't have minded being immersed in other cultures, but as that
 NB> never was an option, we've done the next best thing... just learned
 NB> what we could about them, often from those who had grown up in those
 NB> cultures or from those who may have spent some time immersed...  I had

That's the best way if you couldn't get to them otherwise. The computer
has made possible opportunities never before possible, as evidenced on
the echo here. With regular posters from various parts of the world as
well as the States, we've all really broadened our knowledge of food and
culture.

 NB> friends when I was growing up that were missionary kids on furlough,
 NB> too... and we both did a lot of reading about other places... :)  My
 NB> cooking, such as it is any more, is a hodgepodge from all over, not
 NB> particularly anything specifically identifiable... ;)  And, if going
 NB> out to eat, it's usually somewhere ethnic... mostly Asian, including
 NB> Indian, sometimes Mexican..  ;)

We go for any and every thing. Last year for our anniversary we went to
a Mediterranian place--definately Greek influences, as well as other
groups.  Slow food, vs fast, and not cheap, but it was good.  I was in a
bit of a fog (infection setting in) so did't enjoy it as much as I
thought I would so we're planning a return visit some time.

---
Catch you later,
Ruth
rchaffly@earthlink.net  FIDO 1:396/45.28


... Some are so educated they can bore you on almost any subject

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)