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Newspaper Archive of
Shelton Mason County Journal
Shelton, Washington
September 20, 2007     Shelton Mason County Journal
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September 20, 2007
 
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ollege Spotlight: ._00manda samples culinary flavor IREBECCA WELLS i !!i:i!!ii::!i!i both of which intrigue he,'. These eSimilar to th( joy she feels with i an introductory course oll wines. sntaa[ t and painting, cooking gives . landa Ih}bson a creative outlet. like how, basically, I get to with these raw ingredients in 1Qnse, like these pieces, and I can lthem all togetller m,d come up somethiz, ag new. It s basically r'jl creating,' she explains. "And If re found that since I've started " lcking a lot, it's kind of taken over r t purpose for me," she explains. tills her creative need. I She whetted her culinary appe- when she took an independent- lady /hods class while she was a L ][lldent at C[tOICE tligh School incourse introduced her to an )s- ent of diflIrent dishes. Aler first taste, she studied culinary at, New Market Vocational lqtlls i raining Center in Tumwa- !  for two consecutive summers 'l()re spending an entire school rr in the program. #|She also completed two years 8outh Puget Sound Community llege through Running Stuart pri-  graduating fl'om CHOICE last tteTarner. at It R MOTHER, Sharon Hob- i, is a teacher at CHOICE and i: rfather is a welding instructor at allpic College. Amanda says she lreciated the added challenge 0!CE provided her. She felt the uF0ol allowed her to set her own and this enabled her to accom- more in less time. This self-di- d ,. approach to learning also in- ,nced her decision in selecting a "lege. This last year, she attended al  Evergreen State College. People she had met who attended 5rgreen said they got back what , d[Y put into it, she explains. "I felt r if I rea!!y wanted, I could get a r0ut of it,' she says. aving been a pretty good stu- 07t in high school, Amanda said ,ergreen chalhmged her expecta- ncies by providing a level playing ..tl in the classroom. .s| It was pretty neat. Nobody was A student or an "F" student; as just people," she says. "We had something to give and we .... I'e ' " • ' " r' n t judged m that way. At the rue time it gave her the chance I amine some basic questions €€[1 she said iher definition of "How [rt you are kind of changed I  1 went te Evergreen. SHE WAS ENROLLED in a [klent-led program that tbcused [the realm of religion and philos- Y. It required extensive reading [ emphasized self-evaluation. [e course opened her mind and [s to different ideas and helped iiquestion certain concepts. She II  really happy with her evalu- IIlas. "l think," overall, I worked I[iltty hard this year- and I got a lot 0f it,il she reflects, esides standard academics, [aada also participated in an [racurricular ballet course at |rrgreen while sampling the bak- ¢fland pastry industry through npaid internship at Michelle s estyle Bakery in Shelton. [4 few quarters remain for her to _h at Evergreen before she can |;! 1 ate wgh her bachelor s de- |. Her only problem now is that |feels pulled in several different PREPARING HERBS in the kitchen at Vern's Restaurant in Shelton is cook Amanda Hobson. directions linked to food as the com- mon denominator: art, business, education, health and nutrition. "l really don't know what I want to tb- cus on there yet," she says, adding: "How do I want my college to help me in the future? I have to think about that. Where do I want to go from there?" Amanda always enjoyed art classes in high school, especially painting and sculpture, so further study could help enhance her inno- vative abilities in the kitchen. Hew- ever, she would also like to try her hand at public health, particularly in nutritional education, which re- volves around healthy eating. ()n the other hand, she is drawn to the idea of operating her own restau- rant or bakery some day. ONE DOWNSIDE of going into business tbr herself has to do with the need to deal with significantly more responsibilities. At the same time, having the creative freedom to design her own menus would be a benefit to opening her own es- tablishment. She envisions herself inventing new recipes, or even im- provising with flesh produce grown in her own gardens and orchards nearby. "That would be pretty neat!" she says. Another possibility she has in mind involves becoming a voca- tional teacher someday. This ca- reer would give her the opportunity to think up fun, creative learning strategies at a school that ultimate- ly took care of the general respon- sibilities. Until she can make up her mind exactly which direction she wants to take, Amanda plans to spend this year refining her cooking skills. She is enrolled at Seattle Culinary Academy, which is housed within Seattle Central Community Col- lege. From what she's heard, culi- nary educations don't vary as much between community colleges and universities, so Amanda has opted for a more affordable school. BEFORE CHOOSING between Seattle Culinary and Seattle Cen- tral colleges she toured both facili- ties and decided on the academy. Both had strong, established pastry and baking programs in addition to the general culinary department, but Seattle Culinary also offers a course on food sustainability and weren't offered at Seattle Central and the faculty at Seattle Culinary seemed experienced. She's hoping the academy will gve her a jump-start to a future profession by exposing her to a broad spectrum of career possibili- ties. Thanks to some scholarships she earned from Evergreen, she won't have to worry about her finan- cial situation when she returns to the college in Olympia. Once school starts, she will move to Gig Harbor and use a bus pass to commute to school, which will save her a bundle on gas expenses m the long run. "l enjoy riding the bus; it's relax- ing," she adds. "You don't have to deal with traffic or getting there m time." Eventually, she would like to move to Seattle and get more expe- rience in food production. For the time being, she's having fun work- ing as a cook at Vern's Restaurant in downtown Shelton. "It's really fun!" she says. An instructor at the vocational school told her about the job op- portunity. She currently cooks din- ner during weekdays and works on breakfast, lunch and dinner on the weekends. This gives her experi- ence in preparing a wide array of cuisine. "It's cool. because I'm able to get a grasp on the whole menu," she adds. Pasta going to the dogs A I)enefit spaghetti /bed will help raise money [br the Adopt-a- Pet kennels. The fund-raiser will be from 5 to 7 p.m. on Friday, Sep- tember 28, at Eagles Aerie 3862, 411 South First Street in Shelton. The menu will include salad and [)read with the pasta dinner. A donation of $6 will be accepted tbr adults and $3 tbr children. All proceeds generated through this event will support the care of stray dogs received at Adopt-a- Pet's no-kill shelter. The organiza- tion also provides a spay-neuter program tbr low-income Ibm[lies to help take care of their canines and to control the population of un- wanted dogs. All are invited to enjoy the spa- ghetti dinner. Tickets are available at the club or by calling 432-3091. Class of 1958 plans reunion Members of the Irene S. Reed High School Class of 1958 are planning their 50-year reunion. Those interested in organizing the event will meet at 11 a.m. on Sat- urday, September 22. at Roosters restaurant. 3001 Olympic High- way North in Shelton. Everyone from the class is en- couraged to attend. More intbrma- tion s available by calling Arlene Schuflmhauer Davidson at 426- 6903, or Sheridan Chapman Hol- man at 426-3522. 00nez Health & Information Fair 10 a.m.-2 p.m. * Complimentary light lunch * • Blood pressure checks ll * Blood glucose checks * Health & safety tips and much, much more! No charge for any services at the Health Fair I Mason General Hospital, Medicine Shoppe, Preferred Medical & Oxygen Supply, Regence Blue Shield, Merrill Gardens Assisted Living, A Touch of Life Reflexology, Shelton Massage Therapy, Goji Juice, Assured Home Health, Home Instead senior Care, Bamford Long ,,erm Care Financial Services, Mason County Senior Activities Center, Garden Courte Memory Care and ,Shetton Health & Rehab Center! Shelton Health & pe.0000i I itat ion Center 153 Johns Court I K (360) 427-2575 Thursday, September 20, 2007 - Shelton-Mason County Journal - Page 17 ollege Spotlight: ._00manda samples culinary flavor IREBECCA WELLS i !!i:i!!ii::!i!i both of which intrigue he,'. These eSimilar to th( joy she feels with i an introductory course oll wines. sntaa[ t and painting, cooking gives . landa Ih}bson a creative outlet. like how, basically, I get to with these raw ingredients in 1Qnse, like these pieces, and I can lthem all togetller m,d come up somethiz, ag new. It s basically r'jl creating,' she explains. "And If re found that since I've started " lcking a lot, it's kind of taken over r t purpose for me," she explains. tills her creative need. I She whetted her culinary appe- when she took an independent- lady /hods class while she was a L ][lldent at C[tOICE tligh School incourse introduced her to an )s- ent of diflIrent dishes. Aler first taste, she studied culinary at, New Market Vocational lqtlls i raining Center in Tumwa- !  for two consecutive summers 'l()re spending an entire school rr in the program. #|She also completed two years 8outh Puget Sound Community llege through Running Stuart pri-  graduating fl'om CHOICE last tteTarner. at It R MOTHER, Sharon Hob- i, is a teacher at CHOICE and i: rfather is a welding instructor at allpic College. Amanda says she lreciated the added challenge 0!CE provided her. She felt the uF0ol allowed her to set her own and this enabled her to accom- more in less time. This self-di- d ,. approach to learning also in- ,nced her decision in selecting a "lege. This last year, she attended al  Evergreen State College. People she had met who attended 5rgreen said they got back what , d[Y put into it, she explains. "I felt r if I rea!!y wanted, I could get a r0ut of it,' she says. aving been a pretty good stu- 07t in high school, Amanda said ,ergreen chalhmged her expecta- ncies by providing a level playing ..tl in the classroom. .s| It was pretty neat. Nobody was A student or an "F" student; as just people," she says. "We had something to give and we .... I'e ' " • ' " r' n t judged m that way. At the rue time it gave her the chance I amine some basic questions €€[1 she said iher definition of "How [rt you are kind of changed I  1 went te Evergreen. SHE WAS ENROLLED in a [klent-led program that tbcused [the realm of religion and philos- Y. It required extensive reading [ emphasized self-evaluation. [e course opened her mind and [s to different ideas and helped iiquestion certain concepts. She II  really happy with her evalu- IIlas. "l think," overall, I worked I[iltty hard this year- and I got a lot 0f it,il she reflects, esides standard academics, [aada also participated in an [racurricular ballet course at |rrgreen while sampling the bak- ¢fland pastry industry through npaid internship at Michelle s estyle Bakery in Shelton. [4 few quarters remain for her to _h at Evergreen before she can |;! 1 ate wgh her bachelor s de- |. Her only problem now is that |feels pulled in several different PREPARING HERBS in the kitchen at Vern's Restaurant in Shelton is cook Amanda Hobson. directions linked to food as the com- mon denominator: art, business, education, health and nutrition. "l really don't know what I want to tb- cus on there yet," she says, adding: "How do I want my college to help me in the future? I have to think about that. Where do I want to go from there?" Amanda always enjoyed art classes in high school, especially painting and sculpture, so further study could help enhance her inno- vative abilities in the kitchen. Hew- ever, she would also like to try her hand at public health, particularly in nutritional education, which re- volves around healthy eating. ()n the other hand, she is drawn to the idea of operating her own restau- rant or bakery some day. ONE DOWNSIDE of going into business tbr herself has to do with the need to deal with significantly more responsibilities. At the same time, having the creative freedom to design her own menus would be a benefit to opening her own es- tablishment. She envisions herself inventing new recipes, or even im- provising with flesh produce grown in her own gardens and orchards nearby. "That would be pretty neat!" she says. Another possibility she has in mind involves becoming a voca- tional teacher someday. This ca- reer would give her the opportunity to think up fun, creative learning strategies at a school that ultimate- ly took care of the general respon- sibilities. Until she can make up her mind exactly which direction she wants to take, Amanda plans to spend this year refining her cooking skills. She is enrolled at Seattle Culinary Academy, which is housed within Seattle Central Community Col- lege. From what she's heard, culi- nary educations don't vary as much between community colleges and universities, so Amanda has opted for a more affordable school. BEFORE CHOOSING between Seattle Culinary and Seattle Cen- tral colleges she toured both facili- ties and decided on the academy. Both had strong, established pastry and baking programs in addition to the general culinary department, but Seattle Culinary also offers a course on food sustainability and weren't offered at Seattle Central and the faculty at Seattle Culinary seemed experienced. She's hoping the academy will gve her a jump-start to a future profession by exposing her to a broad spectrum of career possibili- ties. Thanks to some scholarships she earned from Evergreen, she won't have to worry about her finan- cial situation when she returns to the college in Olympia. Once school starts, she will move to Gig Harbor and use a bus pass to commute to school, which will save her a bundle on gas expenses m the long run. "l enjoy riding the bus; it's relax- ing," she adds. "You don't have to deal with traffic or getting there m time." Eventually, she would like to move to Seattle and get more expe- rience in food production. For the time being, she's having fun work- ing as a cook at Vern's Restaurant in downtown Shelton. "It's really fun!" she says. An instructor at the vocational school told her about the job op- portunity. She currently cooks din- ner during weekdays and works on breakfast, lunch and dinner on the weekends. This gives her experi- ence in preparing a wide array of cuisine. "It's cool. because I'm able to get a grasp on the whole menu," she adds. Pasta going to the dogs A I)enefit spaghetti /bed will help raise money [br the Adopt-a- Pet kennels. The fund-raiser will be from 5 to 7 p.m. on Friday, Sep- tember 28, at Eagles Aerie 3862, 411 South First Street in Shelton. The menu will include salad and [)read with the pasta dinner. A donation of $6 will be accepted tbr adults and $3 tbr children. All proceeds generated through this event will support the care of stray dogs received at Adopt-a- Pet's no-kill shelter. The organiza- tion also provides a spay-neuter program tbr low-income Ibm[lies to help take care of their canines and to control the population of un- wanted dogs. All are invited to enjoy the spa- ghetti dinner. Tickets are available at the club or by calling 432-3091. Class of 1958 plans reunion Members of the Irene S. Reed High School Class of 1958 are planning their 50-year reunion. Those interested in organizing the event will meet at 11 a.m. on Sat- urday, September 22. at Roosters restaurant. 3001 Olympic High- way North in Shelton. Everyone from the class is en- couraged to attend. More intbrma- tion s available by calling Arlene Schuflmhauer Davidson at 426- 6903, or Sheridan Chapman Hol- man at 426-3522. 00nez Health & Information Fair 10 a.m.-2 p.m. * Complimentary light lunch * • Blood pressure checks ll * Blood glucose checks * Health & safety tips and much, much more! No charge for any services at the Health Fair I Mason General Hospital, Medicine Shoppe, Preferred Medical & Oxygen Supply, Regence Blue Shield, Merrill Gardens Assisted Living, A Touch of Life Reflexology, Shelton Massage Therapy, Goji Juice, Assured Home Health, Home Instead senior Care, Bamford Long ,,erm Care Financial Services, Mason County Senior Activities Center, Garden Courte Memory Care and ,Shetton Health & Rehab Center! Shelton Health & pe.0000i I itat ion Center 153 Johns Court I K (360) 427-2575 Thursday, September 20, 2007 - Shelton-Mason County Journal - Page 17