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Salisbury Star PO Box 1000 Seaford, DE 19973-1000
Vol. 2 No. 1 April 2015
Tight end Alex Ellis of the Tennessee Volunteers catches a touchdown pass during the 2014 senior day game against the Missouri Tigers at Neyland Stadium in Knoxville, TN. See story on page 18. Photo By Matthew S. DeMaria/ Tennessee Athletics
Education
Local institutions provide high school, college education for studente. Pages 5-6 HOME SCHOOL- Home schoolers incorporate education into their lives. Page 2 WILDFOWL- Annual Wildfowl Competition returns to area. Page 8 MAIN STREET- Team works to revitilize Main Street. Page 9 PARTY- Salisbury Jaycees participate in birthday party at Deer’s Head Center. Page 23
INDEX Bulletin Board............................ 16 Business Digest........................ 14 Business Directory...............36-37 Education .................................. 28 Health....................................24-25 Personnel File............................ 12 Salisbury University.................. 30 Sports....................................18-22 The Great Outdoors.................. 21 Tim Gonzales............................. 27 Business Profile........................ 14 Student Profile............................. 3 Final Word.................................. 39 Third Friday...........................36-37
NEW PADDLEWHEELER - For the second time in just three years, the folks at Chesapeake Shipbuilding in Salisbury have built, and sent along its way, a Mississippi Paddlewheeler. The company is known for its production of tug boats, and for making repairs and updates on cruise ships, but the Paddlewheelers are by far their most impressive accomplishment. The new American Eagle joins its sister ship, Queen of the Mississippi, which was also built for American Cruise Lines and departed Salisbury for the Mississippi River in 2012. American Eagle was built to offer guests the finest way to experience the longest river system in North America. The ship sports five decks above the waterline and carries 150 overnight passengers. When driving by Chesapeake Shipbuilding along Fitzwater Street all we can see are the huge green buildings along the water’s edge so it is difficult to imagine that such vessels are being built here in the City of Salisbury. Chesapeake Shipbuilding has already begun construction on three new overnight passenger ships for American Cruise Lines. Photo by Al Higgins
Food Services works to provide healthy choices By Patricia Villani The importance of nutritious meals for young people was recognized after World War II, when General Lewis Hershey, then the director of the Selective Service System, testified before Congress that more than a third of rejected draftees suffered from poor nutrition. As a result, the National School Lunch Program was created. “What we serve in our schools teaches kids what we think is healthy food,” says Janet Poppendieck, author of Free for All: Fixing School Food in America. “I remember when I was in kindergarten we would get milk and a giant oatmeal cookie in the morning and then off to a nap,” says Eric Goslee, Food Services director for Wicomico County Public Schools. “In later years, I attended Sharptown Elementary School where we didn’t even have a cafeteria and had to eat lunch that we brought from home sitting at our desks. Times have certainly changed,” he adds. Eric Goslee attended Mardela High School and graduated from the University of Maryland, Eastern Shore with a degree in hotel and restaurant manage-
ment. After working in management positions in a hospital, a hotel, and a restaurant, he says he has now found his niche. “I have had this position since 2010 and love this job,” he says. “Our school food service has changed dramatically and I think for the better. The old “cafeteria lady” and institutional image is gone. Today we have our cafeteria ladies or gentlemen, now called food service professionals, smiling while serving, making suggestions for selections, and ensuring our students are making good choices. All school food service professionals receive training throughout their careers in all aspects of their work,” Goslee notes. “Last year we served more than 1.1 million lunches to our students, over 760,000 breakfasts and more than 31,000 afterschool meals. We also serve meals to children during the summer while they are in summer enrichment programs, and at community camps, housing communities and at some Parks and Recreation sites. Our goal is to provide our children with the most Continued on page 4
Eric Goslee, Wicomico County Schools Food Services director