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Pizza parlor remains untouched
ORONO. Maine (AP) — Decades have barely
touched Pat's, the pizza parlor savored bv genera
tions of University of Maine graduates who found
it vital to their education
Yes. many elbows have rubbed the Formica
counter down to the wood. Countless shoes left
grooves in the slate footrests. The varnish is long
gone from the wood benches and booths The
white pressod-tin coiling looks tired
But the orange neon sign in the window still
beams invitingly ''Farnsworth's Cafe." The pizzas
taste the same.
Perhaps most remarkable among the eatery's
enduring Fixtures is Pat Farnsworth himself, the
83-year-old proprietor who in his starched shirt,
suspenders and constant cigar is still feeding
young people after 62 years More, if you count the
years he worked here in high school.
Revisiting alumni notice.
"They come back and say it hasn't changed a bit
— it feels just like home." Farnsworth said on a
recent, typically busy day.
He's amused when alumni come in and ask if
Pat's still alive.
Alive, and how.
"They call it a disease — workaholic," said
Farnsworth, who turns 84 on Nov. 3. "I can't set
still."
He ticks off the rare days off. 10 days when he
married Frances in 1937, time for back surgery in
the 1950s, the odd hunting or Fishing trip.
It's not just a life of pizza. This robust, portly
man slightly shorter than the average with silvery
hair swept beck has owned the biggest pig farm in
Maine, a canoe factory, a potato-hauling Firm, a
construction company and a beer hall.
From his college town cafe he has spun out a
chain of 14 restaurants across the state called Pat's
Pizza. It's all recorded in a black, dog-eared diary
of his work life he keeps handy like the pens and
pencils jamming his shirt pocket and his ever
ready smile behind wire-rimmed glasses.
But the heart of this son of a chef belongs in his
landmark pizza joint.
Most of the year, Farnsworth can be found here
12 hours a day. or more, seven days a week, cir
culating with the customers, keeping the books in
his downstairs ofTice and. of course, making pizza
Summers, he cuts back to eight hours a day.
working mostly nights
That allows him daylight hours in his beloved
vegetable and flower gardens at his lakeside home
in Orono, a town in central Maine of 10.573 inhab
itants. double that if you count the students.
Many are fans of Pat's tangy pizzas that always
arrive steaming hot even on the coldest winter
nights.
Farnsworth has sternly resisted suggestions he
update the decor.
"I don't want to change it.” he said firmly "It's
just like an antique.”
Like his pizzas, Farnsworth resists change and
keeps everything dear close to home.
Born in the < oastal town of Harrington in 1909.
Farnsworth was a toddler when his family mover!
to Orono.
His daughters. Ann Rosebush. 52. and Pam
Savoy. 50. work here full-time. It's also the head
quarters of the restaurant chain run by his son.
Bruce Farnsworth. 45.
Every one of Farnsworth's dozen grandchildren
has earned money waiting tables, rolling dough,
stirring sauce, grating the cheese.
As a young man. Farnsworth wanted a college
education. He drove to Farlham College in Indiana
in his Model T Ford, but homesickness drew him
back home. A year at the state university failed to
keep him.
So despite a life in the shadow of Academe, it
seems the cracking spine of a college text never
excited him like the clatter of commerce.
Back in Orono, he returned to the ice cream par
lor that employed him in high school. It was the
Depression and hard times and soon the owner,
eager to sell, let Farnsworth have the place for
SI.000 plus S50 rant. It was 1931 and Farnsworth
was 21 years old.
In two years he added meals and beer to the bill
of fare. Pizza came much later, in 1955. and only
because a hotel in town had discovered college
kids liked the then-novel treat tantalizing Ameri
ca.
"I thought ‘It's a fad. it'll go away,’ " Farnsworth
recalled.
Skepticism evaporated when he saw his own
customers using his phone to order pizzas out and
bring them back to his cafe. Fad or no fad. it was
time to act. "We said we'll have to put in pizza."
Farnsworth sent his wife to Portland's best
pizzeria for 10 days to learn the pizza art.
"I said if I could sell 50 pizzas a night I'd be hap
py," Farnsworth said. “The first night we sold
100."
He still makes about 250.000 a year, hooking
freshmen on his 9-inch pies. Thus begins a lifelong
hankering for many.
"I've had people say they came back here from
California to say they wanted a pizza," said
Farnsworth, sipping a cup of coffee and reaching
for a cigar.
FIRM PASTA
FINE SPIRITS
, WELL DONE |AZZ!
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‘Winning’
Jockey
pleads
guilty
LAKE CHARLES. La. (AP) —
A jockey who hid in thick fog at
the start of a 1990 race and bolt
ed to the finish line to "win"
pleaded guilty Monday to per
jury for lying about the scam
during a previous trial.
Sylvester Carmouche, 34. was
charged with perjury after con
fessing to state racing officials
this year as part of failed bid to
regain his jockey license.
He served 10 days in jail after
being convicted in 1991 of a
misdemeanor attempted theft
charge stemming from his 24
length "victory" aboard a long
shot at Delta Downs. He testi
fied at that trial that he was
innocent.
In March, he admitted to the
Louisiana Racing Commission
that he had pulled out of the
race aboard Landing Officer
shortly after the starting gates
opened, waited in the fog while
the other mounts rounded the
track, then crossed the finish
line ahead of the pack.
After pleading guilty Mon
day. Carmouche was sentenced
to a suspended three-year jail
term, two years of probation,
720 hours of community ser
vice. a $500 fine and undeter
mined court costs.