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Carolyn Adriaansen

Happenings
By Carolyn Adriaansen (926.4436)

When are we getting a grocery store? When I moved here 55 years ago, we had three grocery stores, downtown, a meat market, eating places, and a department store - those were the good old days!

September 15, 1917 - The Marion branch of the Red Cross has made shipment of 850 articles to the headquarters in Lyons for eventual use by our troops in Europe.

The family all came for supper on Sept. 16 in celebration of our daughter Sue and Paul Devlin's 30th wedding anniversary.

'Taste Makes Waist.'

Tonite is - HOMECOMING and Yearbook BBQ and Dance

September 27, - Randy Miller and Paul Phelps Alumni Soccer Games (5 p.m. Women's, 7 p.m. Men's)

September 5, 1940 - The kindergarten has two new tables and several files have been added to equipment of grade rooms. A new filing system is being set up in the guidance office so that the records may be more complete in Vocational Guidance Material.

If people evolved from apes, why are there still apes?

1954 - seniors at Marion Central School are engaging in a work experience program which is being made possible by business men in their own community and the neighboring towns of Newark and Williamson. Students working in the first half of the program include: Ted Aeckerle at Ken's Esso Service Center, Ronald Petty for Loblaw's in Newark, Carl Milke at Blair Studio in Newark, Gordon Van Hall is at Marion Canning Company, Barbara Russell works at Marion Insuring Agency, Dorothy Shippers in the office of the Rev Paul Morehouse.

Richards Chapter, Order of the Eastern Star, will serve a homestyle turkey dinner at the Marion Masonic Temple on Friday, October 3, serving at 4:30 - 7. Roast turkey, mashed potatoes and gravy, dressing, squash, cole slaw, cranberry sauce, and pumpkin pie. $8.00 for adults; $4.00 for children 6 through 12, and 5 and under is free.

In 1853, while working as a chef in Saratoga Springs, George Crum unintentionally invented potato chips in response to a fussy, dissatisfied customer's complaint that the chef's French tries were cut too thick. He whittled the potatoes paper thin, deep-fried them, and sent them back out to the customer, hoping to annoy him. Surprisingly, the customer loved Crum's nearly transparent 'fries' and potato chips were born!

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