The Radiator

While going through the files at the National Archives the other day I came across a file about a newspaper/sheet that the Ambulance Corps put together so that they may keep in touch with one another. "The Radiator" Why that name, I have no idea....

The only copy of the introductory letter I came across was addressed to the commanding officer at Section 504 - Lieutenant Kenneth L. Blanchard. I found no copies of the newspaper, only one cut out of an article.

The Lieutenant Colonel in charge of this endeavor was Percy L. Jones. He wrote that he "feel[s] that an official newspaper will fill a long felt need, and [he] believe[s] that this is an opportune time to start the wheels of the press a-going." And, of course, he requires that each section buy the paper and, of course, send him 15 francs for the privilege.

AND, he also wants each commanding officer to designate a journalist amongst his group.... As if these guys don't have enough on their plates. I say that, but what a treasure, for me, it would be, if I came across some of these newspapers....

National Archives in College Park, MD

I have spent the day at the National Archives in College Park, Md researching the USA Army Ambulance Corps Section 580. As my readers can imagine, there is a ton of information in general - not to mention that there were many sections of Ambulance Corps. I was delighted to find that the information was the greatest on Sections 580, 581 & 582 for some inexplicable reason.

One fun item i found today which I thought I would share is the insignia of the Ambulance Corps. What I found looks hand colored.

I was only able to use a small camera today to make my copies. There was one heck of a thunderstorm which blew through and knocked out all the power in our country's archives. Researchers were working in the dark for a fair amount of time; lucky the building is new and flooded with light.

Fiber Art in High Fashion

On the cover of Glamour Magazine's July edition, spectacularly attractive Keira Knightley is sporting a bright fuchsia, woven dress. The photographer or editor cropped it at about her waist.

As a fiber artist, that caught my eye - high fashion with weaving. Oh, our lucky day. The dress designer, Altuzarra, was inspired by fiber artist Sheila Hicks.

BUT - WTF? This dress is awful. It looks in the same vein as Carol Burnett taking the curtains to make a dress à la Gone with the Wind. Did Altuzarra take a wall hanging down and wrap the runway model with it? As a top on Keira it looks splendid and enticing, here on the runway it seems a bit of a joke. How disappointing.

Though Altuzarra's execution was unfortunate in my opinion, it afforded us an opportunity to learn about Sheila Hicks, who

was born in Hastings, Nebraska and received her BFA and MFA degrees from Yale University. Upon completing her studies at Yale Hicks received a Fulbright scholarship in 1957 to paint in Chile. While in South America she developed her interest in working with fibers. After founding workshops in Mexico, Chile, and South Africa, and working in Morocco and India, she now divides her time between her Paris studio and New York.

Hicks has been widely exhibited in both solo and group exhibitions. A major retrospective Sheila Hicks: 50 Years debuted at the Addison Gallery of American Art and traveled to the Institute of Contemporary Art, Philadelphia and the Mint Museum in Charlotte, NC. Hicks‘ work is also included in such collections as the Metropolitan Museum of Art and the Museum of Modern Art, both in New York City; Museum of Fine Arts Boston; The Art Institute of Chicago; Museo de Bellas Artes, Santiago, Chile; and the Museums of Modern Art, Tokyo and Kyoto. One-person exhibitions include those at the Seoul Art Center, Korea; Israel Museum, Jerusalem; and Stedelijk Museum, Amsterdam.

Here is a tiny little sample of her work, called Escape to the North, which I found the same place I pulled her biography:

Pricey Protein

On my quest to eat good quality protein I am faced with information such as this from The Week Magazine and Bloomberg:

Protein is getting pricey. The cost of beef, beans, bacon, and nine other protein sources jumped 28 percent in the last five years. In 2014 alone, protein prices have risen roughly 5 percent—twice the pace of increase for any other food group.

I suppose this can assist in the general population also eating more vegetables which will help everyone with their overall health. I just read somewhere that planting a garden is like printing money - for what might be very little effort, you can feed yourself and thereby save the outlay of cash. "A penny saved is a penny earned", after all.

How fighting changed our faces

I'm afraid that I need to get back on transcribing Herb's letters, because as of now, the next letter I have is from November 1917. I am optimistic that I will find some letters between August and November - and maybe some will have answers, like what is Karolyn's last name.

In the meantime, I thought I would share some tidbits from my favorite magazine, The Week.

As it is, I thought this blurb from the Jun 27th edition was of interest:

Men may have evolved to take a punch in the face. That’s the conclusion of a radical new theory suggesting that our male ancestors developed more robust brows, jaws, cheeks, and molars for protection during fights over mates, food, and other resources. The conclusions are based on an examination of the facial structures of Australopithecus—the immediate predecessors of the human genus Homo—compared with those of apes and modern humans. “It turns out that the parts of the face that became stronger were the parts of the face that most frequently break when modern humans fight,” evolutionary biologist David Carrier tells LiveScience.com. The theory builds on earlier work suggesting that the modern hand—with its flexible thumb, squared palm, and shorter digits—was adapted for aggression. Researchers note that the ability to form a fist entered the fossil record about 4 million years ago, around the same time that males developed their thicker facial features.

The evolution of man incorporated the adaption for getting hit in the face. What a horrible commentary about the animal which is taking over the planet....

Stix in Bozeman

I visited with lovely Carmen at Stix Luxury Yarns in downtown Bozeman. She has a nice small shop right on the man drag with lots of brightly colored yarns. She has a small section of local Montana yarns, and I found the Bison Wool again for $68. (Hasn't gone up in price in two years time.) With the Bison Wool she also has lots of sheep blends.

I wish I could remember some of her words, but Carmen is making up words to describe the fact that she promotes crochet as much as she does knitting. Carmen says these words without any self-consciousness, so one must look at her and question one's own vocabulary. I heard at least two while I was visiting her shop.

I would like to find some really nice crochet patterns - and she seemed to have some good ones. I am under the impression that crochet would be easier than knitting or needlepoint on an airplane.

Not Fiber Art, but the last name is in my Tree

I came across this artist calling himself - Lynden St. Victor - at the Cherry Creek Art Festival. He claims to be self taught - what a meticulous guy. He claims to only have started painting in 2002. You may not care for his art, but he has skill.

Doing a little search on Google I found one of his carton images which spoke to me - family and 'the cave man' diet....

Just a little plug for an artist who shares a last name, though I neither know him nor know if/where he might fit in the tree.

The Waiting....

Herb attended Syracuse University for three years; it’s too bad he didn’t know about their unit. Though, as it is, he was with the 80 and he made it home unscathed, so I will be happy with how it turned out.

The waiting seems to be driving everyone nuts.

Thursday (August 30), 1917
Dear Mother,

Little happens except that every day draws us nearer to our departure. As far as I have definite information it is as far off as ever but I think it will be within a week. I hear that they are going to take us down to Valley Forge for a week before we sail but I don’t see the idea in that as we shall sail from New York. We have had all our equipment inspected every day to see if we’re all ready. All our extra blankets, extra underwear, gloves, extra shoes and so forth are well boxed up and consigned to the Superintendent of Transportation at New York, ready to be sent out at an hour’s notice. I wish they’d tell us something. It’s hard to wait.

It said in the NY Journal today that Bill Rafter had gone to France with the Syracuse University ambulance unit. I never heard of it. The views of his wife were given. They sounded like a stump speech. You know he married a Jewess secretly last year. I’ve heard she’s a nice girl, but it’s a queer combination.

I’m going to send my watch and some little things to you tomorrow to keep – mostly toilet articles. We drew towels, soap, brush & comb and tooth brush from the I.M. (?) Dept. today. I never knew the government provided such things.

If you don’t hear from me for four or five days or more at a time it will be probable that we have gone. My address will then be:
Section 80, U.S. Army Ambulance Services
American Expeditionary Forces
New York

Love,
Herb

Patriotism and Peace in the Spring

I have already posted the next letter in sequence here, so this jumps a week.

Aww, I guess Herb is blinded by love and can't see that the Germans won't be giving up soon enough for he and Karolyn to be together....

Margaret is Herb's youngest sister. She's probably about 6 or 7 when he is writing this letter home.

Monday (August 27), 1917
Dear Mother,

I just came back from Bridgeport this morning. I had a wonderful good time, of course. Karolyn’s mother and father were down, too, which took up all her aunt’s accommodations so I stayed at a hotel Saturday night. But I had all my meals except breakfast Sunday morning at her aunt’s. They certainly were very nice to me. The weather was beautiful all the time – clear and not too warm. Bridgeport was full of sailors from the fleet stationed over at Port Jefferson Long Island – right across the Sound.

Karolyn is going in to the hospital Tuesday or Wednesday of this week. I’m awfully glad of it. She needs something to keep her good and busy until I come back. What she will do then depends on the circumstances. God knows I hope I won’t be gone long. Certainly the Allies are punishing the Germans badly. The situation looks pretty hopeful to me for a peace in the early spring.

By the way I forgot to tell you that at the last minute Saturday morning after inspection we were given weekend passes which explains my being in Bridgeport Saturday night. I was awfully glad because that way we had quite a little time together – and a very happy time. Karolyn was pretty brave. She cried a bit but not much. Anyway, she’s pretty patriotic and conscientious and she’s really glad, I think, that I volunteered. So am I and you, too, I know.

Love to all,
Herb

I got what you and Margaret sent me by her.

I’m afraid we’ll be going soon. I wish I didn’t have to tell you that but it is better that I tell you than that you should have to find it out by worrying because I don’t write. It takes a month to go over by way of Halifax. Then there one month of instruction on the other side. It won’t be so dangerous as you think.

True Food Kitchen in Denver

Lunched at True Food Kitchen the other day; sat at the bar and watched the young tatooed bar tenders concoct fabulous looking virgin cocktails. I tried their Bright Eyes which, if I remember correctly, has pear, ginger, beets, carrots, turmeric and pineapple. My husband had the watermelon, honey lemonade. Both were very refreshing, and another nice aspect about them was that one can't drink it too fast. The drinks they were assembling looked fabulous - such beautiful colors and looked so refreshing. I would return just for those - and the 'adult' cocktails, too.

Photo taken directly from their web site.

Lunch was fish tacos and the albacore tataki - both totally worth it. My husband had the caramelized onion & fig tart and a chopped chicken salad. Dessert was a strawberry rhubard crisp. Touchy-feely food is not my husband's favorite food, but he was very pleased with his lunch. $73 before tax and service.

They describe themselves as follows:

You don’t have to be a die-hard Yogi to dine at True Food Kitchen. You need only a desire to give your body nutrients, and your palate something memorable. The basis for the anti-inflammatory diet isn’t meant to deprive a healthy body of great flavors, it’s meant to take popular trends in cuisine and pair them with healthy living.

With a wide, healthy selection of vegan, vegetarian, or gluten free options we offer something for everyone. Try the kale and quinoa, you’ll live longer. Drink the seabuckthorn and acai, you’ll feel better. At True Food Kitchen, we want you to feel better, live longer, and make your mouth happy in the process. It's honest food that tastes really good.

Dr. Andrew Weil started this restaurant and this comes from his web site about the restaurant:

Concept: All True Food Kitchen locations feature dishes that closely adhere to the principles of Dr. Weil's anti-inflammatory diet. They are intended to be a new kind of restaurant: one in which delicious flavors, healthy nutrients, environmental awareness and an inviting atmosphere come together to create an unforgettable dining experience.

Dishes are influenced by Mediterranean, Asian and Californian cuisine, and include soups, appetizers, salads, pasta, rice and noodle dishes, wood grilled dishes, sandwiches and burgers, brick oven pizzas and desserts.

Sample dishes: Wild Smoked Salmon with Shaved Radishes; Lemon Cream & Wasabi Peas; Sashimi Tuna Salad with Avocado, Cucumber, Tomato, Edamame & Ginger; Curry Chicken with Rice Noodles; Tuscan Kale Salad; Cauliflower & Cashews; Herbed Hummus; Green Tea Soba Noodles with Peas; Bok Choy & Lemongrass; Fresh Tomato Pizza with Pasilla Chile & Manchego; Grilled Wild Ahi Sliders with Wasabi, Radishes and Cucumber on Pumpernickel; and Natural Half Chicken with Farro, Walnuts, Dried Fig, Brussels Sprouts & Squash.

Each location features catering, take out, breakfast, a selection of coffee drinks, natural juice blends, hot and cold tea, sparkling wine cocktails, organic and low-calorie beer and sake. All wines are selected based on wineries' commitment to organic, biodynamic and/or sustainable farming practices.

Engrained in True Food Kitchen's ethos is a commitment to a conscious, community-based dining experience - a commitment that ensures that, no matter how many locations are established, True Food will never become what one thinks of as a "chain."