A celebration of 100 years of service, service, service
A 100 year party!
Floyd Fairweather, in his Humanities courses he taught at Minot State University, enlightened students with many architectural philosophies. One that I vividly remember is this: We must take the time to appreciate folks who have an eye for visual concepts. He mentioned that we have a fine example of this on our Minot State campus. As he walked to work each morning, he was thankful for the vision of Dr. Crane. It was Dr. Crane’s idea that this campus should have a vast greensward before viewers greet the facade of Old Main. As we recently attended the Centennial Block Party at Minot State, I could not help but recall his reflection. Today, this great planned space was a celebration space.
What a beautiful day we were given for the Centennial Block Party. Gone from the sky was the yellow haze of summer, and now above us was clear sky, with white, bleached clouds that had absorbed the dews of warm summer days. The trees were just beginning to showcase their shades of yellow for autumn – it couldn’t have been more ideal! As we treaded on the lush green grass in front of Old Main, we were soon connected with all the activities. A picnic lunch – complete with a white tent, tables and chairs – was provided for our comfort. Red and green was displayed everywhere (even painted on the faces of many children and over 2,000 cupcakes!) As Lydia ran toward the colorful bouncy games, I stood back and drank in this moment. Once again, I was thankful for this vast greensward that has provided space for many activities on the campus.
The block party program started with the presentation of colors and the Canadian and U.S. national anthems, which were presented by the Minot Air Force Base honor guard and MSU marching band. Rows of chairs were clustered in the drive directly in front of Old Main. The steps were lined with red geraniums, and at the very top, there was a 100th celebration birthday cake. This had to be one of the proudest moments for the plum, brown bricks of Old Main! At the side was the marching band – rising from a couple of chairs were twin gold tubas – a sure sight this was a celebration.
Dr. David Fuller gave the welcome and told us that when Old Main was being constructed, Dr. Crane came in the night and moved the stakes for the building back farther from the avenue. (He must have known that bouncy houses need space!) Invited guests and speakers relished on the theme of “Celebrating 100 Years: Our Place. Our Legacy. Our Vision.” Letters were read from the Honorable Kevin Cramer, U.S. House of Representatives; the Honorable Heidi Heitkamp, U.S. Senate; and the Honorable John Hoeven, U.S. Senate.
They all expressed that Minot State did not have an easy beginning. The school had to work very hard, over the course of seven years, to finally receive accreditation. It was, however, this effort put forth by Minot State to become part of Minot from the very beginning that allowed them to clasp hands at a very early stage. This connection has brought forth richness to the Minot community and reminds students and faculty that “Service First” builds a bridge that many tread on daily, as well as for years to come. As Sen. Heitkamp pointed out in her letter, “the university received the National Community Service Award in May 2013. It has been the only university in North Dakota to receive this award this year.”
Mayor Curt Zimbelman shared that in 1913 President Crane issued a challenge to his students and faculty to “serve, serve, serve.” He also said that this legacy lives on today with the Power of 100 Service Challenge. He made note that our community relies heavily on volunteerism and that Minot State has always been at the forefront when it comes to organizations providing facilities for our many volunteers. He also mentioned that Minot State University was almost Rugby State University, Towner State University or Velva State University! During the bid for location, Velva did point out that Minot was “too immoral to be a fit place for a normal school.” (I do believe this is when most Maypole dancing ceased in Minot!)
Happy birthday, Minot State University! You can hear the geraniums on the steps of Old Main whisper “We are here to serve!” The vast greensward in front of Old Main reminds us that
our commitment to service needs to be widespread, and that the color red is a point of alert. Today, we see the students and faculty of Minot State University taking an interest in Hstfest, the N.D. State Fair, food drives, cancer walks, and in many, many other worthwhile community causes. The red and green of Minot State University will continue to color our community with its first challenge and that is to “serve, serve, serve.”
In the spirit of celebrating Minot State University, the recipes I share with you today come from the Rosy Recipes Cookbook, which was prepared by Minot State College’s Beaver Marching Band, under the direction of Dr. James Jurrens. The selling of these cookbooks played an important part in the fundraising that was needed to transport the band to California, where they represented North Dakota in the Rose Bowl festivities on New Year’s Day, 1969.
Now don’t tell me you cannot cook this next recipe. It can be made by anyone, and it is most pleasurable to the palate. This is featured on page 59 of the cookbook and was submitted by Rita Seidler, a member of the band and originally from Bismarck. Even the name sounds charming!
Cover the bottom of a 9 x 13 cake pan with honey graham crackers, not crumbs. Cook 2 packages of vanilla pudding and spread on the crackers. Cool and add a layer of whipped cream.
Add another layer of honey graham crackers. Cover with a thick glaze of confectioners’ sugar icing, just thin enough to spread.
Melt 1 square unsweetened chocolate and drizzle over top. Chill well. Best when served the second day. This serves 12.
Note: Try adding orange, almond or vanilla flavoring to the icing. This will give it another lift.
This creative recipe was submitted by Mrs. Jens Sahl Jr. of Minot. It appears on page 49 of the cookbook.
Place the juice of 1 medium orange, 1/2 cup sugar, and rind of 1 orange in a sauce pan and simmer for a few minutes. (Use this sauce to pour over the cake.)
Cream 1 cup sugar with 1/2 cup Crisco or butter. Add 2 eggs. Add 1 cup dates (cut in pieces). Add some candied cherries, if you wish. Sift 2 cups of flour, 1 teaspoon soda, 1 teaspoon salt and add alternately with 3/4 cup sour milk or buttermilk. Add 3/4 cup chopped nuts. Put in greased casserole dish and bake 90 minutes at 300 degrees. When you remove from oven, glaze with above sauce. Cool in casserole. Let stand overnight before cutting. (A fine holiday cake for families who do not appreciate citron.)