NARFE Chapter 0813
Chapter 0813 of the National Active and Retired Federal Employees (NARFE) met May 20 at Ponderosa Steakhouse in Greensburg for its monthly meeting.
The meeting was opened by President Eva Stone welcoming those present and followed with Kay Hineman leading the group with the Pledge of Allegiance and the invocation.
For the monthly program President Stone introduced Kris Medic from the Bartholomew County Purdue Cooperative Extension Service. Ms. Medic has published a book titled New American Backyard. Some of the topics she discussed were doing more with less and sustainability in our environment, native plants in landscaping, natural gardening and landscaping. Ms. Medic helps with master gardening groups and classes in several communities and helps set up community gardens in communities with plots that are shared among several people or plots for individuals only and plots worked and shared for different food pantries. Ms. Medic shared other information on other topics as care of trees, yards, birds and bugs for sustainability of the environment for the future. We thank Ms Medic on her very informative program.
Following the program, a business meeting with the secretary’s minutes and treasurer’s report being read and approved. Other chapter business had the legislative officer, service officer and other committee reports given.
The attendance prize was won by Joan Fix from Shelbyville. Anniversary of Doris Harris from Shelbyville was acknowledged.
The next meeting will be at 10 a.m. Tuesday, June 17 at the Ponderosa Steakhouse in Greensburg with optional lunch following the meeting.
Twilight Extension Homemakers
The Twilighters met at the home of Nelrose Cook for their 44th annual “Same Ingredient Meal,” with nine members and one guest present.
This year the ingredient used in every dish was asparagus. After giving thanks to God for the food, we enjoyed a bowl of asparagus chowder. The main course was served next and consisted of asparagus yeast rolls, asparagus-stuffed meatloaf, warm asparagus salad, asparagus and strawberries with poppy seed dressing, and an asparagus strata. Asparagus cake with orange glaze was served for dessert. We all enjoyed the meal and were surprised at the versatility of uses for asparagus since it is normally used just as a side dish. After the meal, a short meeting was held and dues were collected. The meeting was closed with Club Prayer.