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Boy Scouts award Avondale man the Medal of Merit

BY LAUREN SERRATO

West Valley View Staff Writer

The Boy Scouts of America awarded a 15-year scouting veteran and current Cubmaster of Pack 64 with the Medal of Merit for his outstanding service.

Despite the honor, Steven Brunasso admitted to being slightly embarrassed from all the attention.

“I am normally a very private person. The Medal of Merit is a great honor from BSA, but I think my son’s face when he got to pin it on my uniform was the best part,” Brunasso said.

“He was so proud to present it to his dad. This is why I am a scout leader. The impact we have on youth. I am a role model.”

The Medal of Merit is an award that is presented to a youth member or adult leader who has performed an act of service of a rare or exceptional character that reflects an uncommon degree of concern for the well-being of others, according to Andy Price, scout executive with the Grand Canyon Council for the Boy Scouts of America.

Brunasso is one of few scouts to receive the Medal of Merit.

“The Medal of Merit is one of a class of awards from Boy Scouts of America that recognizes youth and adults for meritorious and/or life-saving actions made by members,” Price said.

“Of the two meritorious awards, the Medal of Merit is considered a higher-level award than the other. Overall annual numbers are not available, but the award has been presented in the Grand Canyon Council only a handful of times in the past several years.”

Brunasso was awarded his Eagle Scout in 1984. He is the cubmaster of Pack 64 in Avondale, sponsored by St. Thomas Aquinas Catholic Church.

Brunasso received the award for saving the life of one of his friends during a work lunch. When his co-worker suddenly became silent and appeared to be choking, Brunasso jumped into action and applied the Heimlich maneuver. That forced a piece of food to dislodge from his throat and allowed the man to breathe again.

“Jason was sitting directly across from me, and his eyes went wide but not a word, sound or gasp. I don’t think he realized what was happening at first,” Brunasso said. “I looked at my watch and thought I had about 5 minutes to get him breathing. I got up and went around behind him. I reached down below his ribcage and thought of the biomechanics of the Heimlich. I tried two times and I could hear some air passing now.”

Price said Brunasso is a great representation of the organization based on his recent heroics and his continued commitment to the scouts.

“We are proud of Steven’s quick thinking and response in utilizing training he’s received in scouting to help save the life of another,” Price said.

“Our scouts and leaders pledge to live by the values of the Scout Oath and Law as well as the motto of ‘Be Prepared.’ This is an excellent example of Steven’s preparedness.”

Brunasso has years of experience with the Boy Scouts. He started off as a Cub Scout, made his way to Boy Scout and has been an adult leader for about six years.

He even had the opportunity to scout in the BSA’s Direct Service 800 Council in Saudi Arabia. Once a month, the troop of seven boys and its leaders camped in the desert.

“I remember the adventures. Camping in the desert can be very unforgiving, but the adults made sure we took risks that they could backstop. That is one of the secrets of scouts, failure is the best teacher,” he said.

Throughout all his time with the scouts, Brunasso said he enjoyed the lessons it taught him and the standards to which all young men are held.

“As a kid, I especially liked the English concept of well-mannered gentleman and chivalry as a code of conduct,” Brunasso said.

“This provides a code that a boy can use to focus his will as he grows into a man. It served me very well. I can’t say that I was a scout, I am still a scout. It became a core part of my personality now and guides my daily life.”

For those considering the Boy Scouts, Brunasso said he recommends it.

He added that a well-run Cub Scout pack or Boy Scout troop is one of the best programs for kids.

“You get to learn teamwork, how to be a good citizen and get a code of conduct for the future,” Brunasso said.

“I have also found that the boys that are the unruliest can get the most out of a good scouting program. “They need a set of good values to live their life by.”

However, the greatest thing Brunasso said the Boy Scouts has given him is the lifelong friendships.

“The brotherhood of all mankind,” he said.

“Scouts from anywhere are one family. We focus on the good in each other and accept who we are. I think this is certainly something the world needs more of. I see scouts as good principled people all over the world that try to help others and one big family.”

Brunasso has traveled to over 60 countries and said he met scouts in about six locations. He looks forward to participating in more international events as his children move up through the Boy Scouts.

Price and Brunasso agree that the organization is special, and they hope others understand that.

“Over this century of service to Arizona’s youth, boys and girls have learned life skills, leadership, and self-confidence — traits that have served them and all of society throughout their lifetimes,” Price said.

“While many perceive scouting as a ‘camping club’ our ‘outdoors society,’ in actuality it is a highly effective learning laboratory that allows youth to experience outdoor adventure while developing skills and attributes that will prepare them for a successful life as a contributing citizen in America and beyond.”

Steven Brunasso is the Cubmaster of Pack 64 and the winner of the Medal of Merit. (Photo

courtesy of Steven Brunasso)

Barro’s, Pepsi partner for pediatric cancer fund

BY CHRISTINA FUOCO-KARASINSKI

West Valley View Executive Editor

Family-owned Barro’s Pizza and Pepsi are teaming up for the sixth year this June to raise money for children and families affected by pediatric cancer.

Until June 30, all Barro’s Pizza locations will donate proceeds, up to $40,000, from the sale of any lunch special to the nonprofi t Arizona Cancer Foundation for Children.

Locations include: 20730 W. Market Street, Buckeye (opening this month); 15475 W. McDowell Road, Goodyear; and 5135 N. Dysart Road, Litchfi eld Park.

“Our passion is helping our community,” said Bruce Barro, co-owner of Barro’s Pizza. “Arizona Cancer Foundation for Children is such an incredible organization, so each year we look forward to helping raise money for the families they support. These events are the very core of who we are as a family, and it makes everything we do worthwhile.”

The Scottsdale-based foundation was founded in 2013 by Chrisie Funari after she lost her young daughter, Ava, to cancer. Funari traveled the country, seeking the best treatments and care for her daughter. Knowing the struggle and the toll it takes on the family, Funari started the organization to empower families by ensuring they have a secure place to live, access to medical treatment and continued support.

“Barro’s Pizza is an important partner of Arizona Cancer Foundation for Children,” Funari said.

“We are so grateful to have a local business like Barro’s Pizza understand and support our mission each and every year. The money donated will help cover expenses associated with a child’s cancer diagnosis, provide K9 therapy and counseling, birthday gifts, art classes and overall emotional and fi nancial support to Arizona families. Barro’s Pizza and support from our community are an integral part of Arizona Cancer Foundation for Children and allows us to offer our programs free of charge to hundreds of Arizona families yearly.”

Info: barrospizza.com or azcancerfoundation.org

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WEST VALLEY VIEW NEWS | JUNE 16, 2021

Avondale family follows dreams of opening restaurant

BY LAUREN SERRATO

West Valley View Staff Writer

Ainor Elgamal has filled a niche in Avondale with her Crepella Crepes.

The family-owned cafe offers a wide selection of sweet and savory crepes and waffles. Customers can also choose from a variety of cold or hot drinks, including cappuccinos, lattes and smoothies.

“We’re unique in that we serve crepes. And on top of that we serve waffles, and I don’t think people generally think to put those together,” said Elgamal, one of Crepella Crepes’ co-owners.

“It’s the perfect combo for breakfast. If you want something savory you can also come at lunch or at dinner. Or you can add ice cream to the crepe or waffle and have some for dessert.”

The menu offers more than 45 options. The most popular items include the Crepella Waffle served with two waffles, bananas, strawberries, blueberries, blackberries, honey, Nutella, ice cream, powdered sugar and whipped cream; and the Love Crepe with bananas, strawberries and Nutella inside, topped with bananas, strawberries, blackberries, blueberries, one scoop of ice cream, powdered sugar and whipped cream. Since its opening in August 2020, Crepella Crepes has served nearly 50,000 customers. However, its start as a business was slow, as it struggled to attract customers during the pandemic. Its grand opening was delayed, as it intended to open in March.

“With everything that happened as a result of COVID, we’re actually doing really well now, and we have been serving thousands of new customers since we’ve opened. I think that’s way more than we could have expected when opening in a pandemic,” Elgamal said.

The Elgamal family has faced a lot of adversity since their restaurant’s opening, but have since grown in popularity, which Ainor credits the food and the friendly staff.

“You get a really unique feeling when you eat at our café and the environment that we try to create is one

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(Photo courtesy of Ainor Elgamal)

that’s very special. And so I think if you were to give our café a try it would be a different feeling than stopping by any regular restaurant that isn’t local or family owned,” she said.

Elgamal said the café is sure to satisfy a customer’s sweet tooth, but there are many options to have more of a savory experience. Those include chicken breast crepe served with chicken breast lunch meat, mozzarella cheese and tomatoes inside, topped with parmesan cheese and a dressing of choice and a side of spring mix, cherry tomatoes and pickles.

“When we started, we didn’t have very many people who even knew how to actually make the crepes,” Elgamal said. “Now, we have found a way to be able to train every employee to make the crepes. I think that’s what makes us special is that they always turn out very delicious, they’re always very tasty, regardless of who makes it.”

The café is looking to hire multiple part-time and full-time positions. Elgamal said they’re looking for someone who is hardworking, kind and a team player.

“We do look for people who are motivated and determined to learn everything,” she said.

“We like to teach our employees everything. We like to teach them how to make crepes, how to make drinks, how to run the cash register and just how to be very sufficient in understanding the way that our restaurant works.”

The Elgamals have lived in Avondale for 13 years. With dreams of opening a restaurant, they couldn’t have thought of a better place than to set up shop two miles away from their home.

Based on the success of the café so far, the owners have plans of expanding their business. The Elgamals plan to open four more locations across the Valley.

“We genuinely could not have asked for anything more in the middle of a pandemic since we have seen how hard this has been on the food industry as a whole, especially on small businesses,” Elgamal said.

“We love and appreciate every customer who walks through our doors and gives our food a try.”

As the 19-year-old continues to attend ASU and take charge of the social and PR aspect of the business, she said she is excited to see her family’s cafe continue to grow and gain additional support from the community.

“I think it’s really important to get a personalized feeling when you walk into a place, so I think supporting locally owned businesses, especially family-owned businesses, like us, gives you that unique experience. You feel like you’re at home and you’re being welcomed and greeted by people that know what it’s like to just be in a family. We want to treat all of our customers like their family,” she said.

Crepella Crepes

1461 N. Dysart Road, Suite 102 Avondale crepella.cafe.com 8 a.m. to 9 p.m. daily

ANSWERS ON PAGE 20

King Crossword

ACROSS

1 Egyptian deity 5 Piercing tool 8 Probability 12 Lion’s share 13 Hot tub 14 Stench 15 Unoriginal one 16 Home to the Buccaneers 18 Pizza topping 20 Wine container 21 Off-white 23 Dict. info 24 Spoofs 28 Pharmaceutical 31 Playwright Levin 32 Leg bone 34 Mentalist’s gift 35 Rhett’s last word 37 Mildew cause 39 Scratch 41 Valentine flower 42 Molds 45 Foliage 49 Marshmallow toaster 51 Carousel, for one 52 “I cannot tell --” 53 Pair 54 Aspiring atty.’s exam 55 Fork setting 56 Still, in verse 57 Orange veggies

DOWN

1 Apple computer 2 Former frosh 3 “Got it” 4 Meryl of film 5 Space rock 6 New Deal agcy. 7 Gentle soul 8 Gave a speech 9 Owing nothing 10 Transaction 11 Terrier type 17 Group of seals 19 Highlander 22 Release a deadbolt 24 Cover 25 Altar constellation 26 Abba-inspired hit musical 27 Buck 29 Constitution letters 30 Family docs 33 Church section 36 Caught some z’s 38 Almost 40 Ump 42 “Lion King” villain 43 Saintly ring 44 Faction 46 Travel permit 47 Dutch cheese 48 Collections 50 Regret

by Linda Thistle

The idea of Go Figure is to arrive at the figures given at the bottom and right-hand columns of the diagram by following the arithmetic signs in the order they are given (that is, from left to right and top to bottom). Use only the numbers below the diagram to complete its blank squares and use each of the nine numbers only once.

DIFFICULTY THIS WEEK H

H Moderate HH Challenging HHH HOO BOY!

Place a number in the empty boxes in such a way that each row across, each column down and each small 9-box square contains all of the numbers from one to nine.

DIFFICULTY THIS WEEK H

H Moderate HH Challenging HHH HOO BOY!

EVEN EXCHANGE

by Donna Pettman

Each numbered row contains two clues and two answers. The two answers differ from each other by only one letter, which has already been inserted. For example, if you exchange the A from MASTER for an I, you get MISTER. Do not change the order of the letters.

SCRAMBLERS

Unscramble the letters within each rectangle to form four ordinary words. Then rearrange the boxed letters to form the mystery word, which will complete the gag!