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SPY's Newsletter 8/7/21

SPY’s Newsletter #151

(8/7/21)

Next SPY Meeting

The next meeting of the Sunfield Area Sponsors of Programs for Youth will take place this coming Tuesday, August 10th. Please be advised that we will be meeting at the Sunfield Library and that the meeting will start at 6:30 PM! Guests are always welcome. Hope to see you there.

More Fun at the Sunfield District Library

The Sunfield District Library’s summer reading program ended with an AWESOME party. The Sunfield SPY’s group made this event possible. They have helped support the summer reading program for years. With an uncertain year, it was amazing to have such a beneficial program available to the area youth.

The outside pavilion was decorated with a “party animal” theme. A donated furniture box from Becky Calabro and Mapes Furniture, was turned into a fantastic photo booth. Kids were able to pick their favorite animal to put their face in, and a quick photo was taken with many “silly” looks.

Snacks, drinks, and music were enjoyed by readers of all ages. After everyone was treated to refreshments, a raffle took place. Many people donated items for prizes. They were on display, in the showcase, throughout the month. As readers turned in points, they earned raffle tickets. The tickets entered them into a drawing for a chance to win their favorite prizes.

All of the Monday events were held outside, so everyone involved felt like safety was a priority. The weather was beautiful and made for several comfortable days.

For those who could not attend the weekly Monday programs, there were other reading level prizes given. Books, movies, book bags, and even gift cards from the Lake Odessa McDonalds were earned. Thank you to McDonalds, the Sunfield SPY’s, Mapes Furniture, the Friends of the Library group, the Sunfield Fire Department, and everyone who donated their time, money, prizes and entertainment. Without this wonderful community, the program would not be possible.





LAKEWOOD HIGH SCHOOL

CLASS OF 1976 – 45th REUNION NOTICE

Saturday, October 2, 2021

Odessa Township Community Center

3862 Laurel Dr. (M-50), Lake Odessa

Event starting at 5:00 p.m., with meal provided at 6:00 p.m.

Additional details available on the “Class of 1976” FaceBook Group

or contact:

Sue Roper (sroper_58@yahoo.com, 517-490-9899)

Nancy Hendrick (nancyhendrick76@gmail.com)

Shirley Piercefield (shirleypiercefield@gmail.com)

Denise Blair (denise.k.blair@gmail.com)

Roberta Heinze (robertah2458@gmail.com)

Heads-Up!

In the next SPY Community Newsletter there will be two important “news scoops” that you won’t want to miss.

Parting Comments

• Deep Thought of the Week: We forget that waking up each day is the first thing we should be grateful for.

• Notable Quote: “It is not the critic who counts; not the man who points out how the strong man stumbles, or where the doer of deeds could have done them better. The credit belongs to the man who is actually in the arena, whose face is marred by dust and sweat and blood; who strives valiantly; who errs, who comes short again and again, because there is no effort without error and shortcoming; but who does actually strive to do the deeds; who knows great enthusiasms, the great devotions; who spends himself in a worthy cause; who at the best knows in the end the triumph of high achievement, and who at the worst, if he fails, at least fails while daring greatly, so that his place shall never be with those cold and timid souls who neither know victory nor defeat.”---Theodore Roosevelt

• That’s Puny Department: What do you call a rooster staring at a pile of lettuce? (A chicken sees a salad).

• Did You Know Section? What is the origin of ketchup? Ketchup has its roots in seventeenth-century China. In 1690, Chinese cooks developed a brine sauce of pickled fish, shellfish, and spices that they used on fish and fowl. They called the tangy sauce “ke-tsiap”. This new sauce became popular and its use spread to Malaya, where it was called “kechop”. In the early eighteenth century, English sailors traveling to Malaysia and Singapore bought the kechop and brought it home to England. English cooks tried to imitate the Chinese recipe, but lacking many of the Eastern ingredients, substituted mushrooms, walnuts, and cucumbers. The English called this concoction “ketchup”.

Among the several varieties of ketchup they created were oyster, walnut, anchovy, lemon, and tomato. Its introduction to the United States came in 1702 when a recipe for tomato “catsup” was published in a cookbook. It didn’t become widely popular in the United States until H.J. Heinz began mass-producing it in 1876. Today, ketchup is made of tomatoes, vinegar, corn syrup, salt, and other natural flavorings---a far cry from the Chinese fish brine sauce.

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