Image provided by: Charlotte Berkham; Portland, OR
About The Grantonian (Portland, Ore.) 19??-???? | View Entire Issue (Nov. 18, 1966)
2 THE GRANTONIAN November 18, 1966 ^Jhan^iuin^ for reaóáeáóment of c^ocdó From foreign countries came the pioneers, from old ways came better ways; from the rich soil came the harvest; from the people’s love of free dom came democracy; and from all of these came America. For their harvest and new ways of life thanks were given. Pilgrims and Indians; hopes and far-sighted goals; and brotherhood and goodwill constituted the first Thanksgiving—what has happened to America? Are those values out-dated and incompatible with today’s society? Let’s hope not! Courage, dauntlessness, and justice were what drove the Pilgrims, to build America from the nearly untouched land they found. Each growing generation added its own ideas, inventions, and short-comings to our heritage. Americans should not become satisfied with freedom and equality for some, education for most or equal opportunities for a few. Satisfaction should come when there is freedom and equality for all, education for everyone and equal opportunities for anyone willing to try. Are street riots, vandalism, and squirreling around restaurants part of the far-sighted goals and intentions discerned by those first arrivals? Would they be pleased and proud with Americans today? Would they look at the landscape and be awed by our modern marvels of skyscrapers and industry or would they be sickened by the pollution and slums? How would they feel about the apathetic and often used words, “I don’t want to get involved”? Each of us has decisions to make and directions to seek. The direction we choose whether it be toward active participation or general apathy toward life, our actions will influence our nation in its final course. “Which way, America, which way is America going to go? This is my country and I want to know—which way America is going to go.” leami 9 record praiseworthy A perennial power for many years, this one proved to be no exception as the Generals did exceptionally well in all three sports this fall. Wedding vows to join Cinderella to Princely by Janiece Kelly Wedding vows will be said by Cinder ella and Peter Princely, captain of the football team, as a result of the Senior Prom held last Friday in the new gym. Onlookers gazed in vain at Cinderella’s mysterious departure from the prom. Pe ter’s only reward in his pursuit of her was a go-go boot left behind as she fled. “She rode off in a hopped-up orange Volkswagon,” stated one shocked wit ness. It was declared in Monday’s school announcements that Peter was desper ately looking for the owner of the boot. According to Cinderella’s stepmother, the coach of the football team presented the go-go boot at the home of Cinder ella. After her two stepsisters unsuccess fully tried it on, Cinderella claimed pos session of the boot when it fit perfectly. “I owe everything to my counselor; she helped me in the making of my gown; and even loaned me her car,” re marked a most joyous Cinderella. Although the season was filled with heartache, it was equally filled with surprises. The heartache, of course, came in the form of the foot ball team that, tied for first place in city but lost a berth to state. The swim team, under a new head coach, and underdogs for part of the season, surpassed many teams who were favored over them to place sec ond in the city standings to Wilson with a 9-1 record. Sporting no individual “stars” as in the past seasons, the cross coun try team combined quality, quantity, and determination to forge a fine record of 14-2 in city competition. The harriers almost became dark horse victors at the city meet as Mar shall high school edged the Generals by 5 points to win the title. However this defeat was avenged as the spikers defeated the Minute- men in the state meet that saw the G-men come through with a spar- kling fourth place finish. These fine records can be attrib uted to three things: a fine coaching staff, school and team spirit, and de termination of the competitors. We hope these three elements will combine to produce equally fine ef forts and records in the winter and spring sports. Pilgrims' gratitude for hopeful future continues in holiday JJuznkä^win^. i/wug/dA, by Cindy Barrett Cold, rainy days of late fall are here, nearly all the bright leaves are gone. From many houses comes the aroma of roasting turkey, dressing and pumpkin pie. Thanksgiving season has come around again. Families are together, even the teenager is at home. In the kitchen, where traditional foods send out the tantalizing aromas, Mother rules the day. In and out race the younger members of the family, begging Mom for a peek at the big turkey, dipping fingers in every bowl, and noisily demanding the whole drumstick as their portion. High school age youngsters re gard these “juvenile” actions with lofty disapproval, but they are stirred by the bustle and the smells of pie and turkey, recalling their own excitement a few years past. High points of the day is when steam ing slices of turkey are laid on the plates. The last hours of delicious anticipation are fully realized when you take the first bite of the turkey. Yet the food and the feasting do not make the day. What does is the day’s spirit. Thanksgiving is exactly what its name indicates, a day of thanks. Through this spirit of the holiday, one realizes the spiritual depth of the Amer ican culture, that has a day set aside by presidential proclamation for all citizens to give thanks. Citizens realize that American life of fers much to be thankful for. Spiritual and mental freedom, and a rich bounti ful land have been offered to Americans since Pilgrim days. On that first Thanksgiving, Pilgrims showed gratitude for the abundant crops harvested in the fall of 1621. These crops sustained the settlement through the winter, and haif the colony did not perish that winter as they had the pre ceding winter. Feasting and prayer marked that three-day Thanksgiving festival. The colony, founded for religious freedom, prayed as many Americans still do, in full awareness of the benefits they enjoy. After their holiday, the Pilgrims re turned to the grim task of surviving in a wilderness with a rested spirit and a stronger will to accomplish. This rest and strength so gathered are the ulti mate good wrought by the annual day of Thanksgiving. Cafeteria workers describe active scheduling by Cynthia Evans WORKING OVER a kettle of gravy is Mrs. Edith Price, who is in charge of baking. Did you know that each day the stu dent body consumes approximately 1506 servings of hot foods, 700 sandwiches, 500 ice cream cones, 300 milk shakes, 50 pieces of pie and cake, 150 plate lunches, 700 half pints of milk, dozens of apples, and bags of potato chips arid corn curls by the hundreds? In order to meet these demands Mrs. Edith Price and Mrs. Donna Miller, bakers, are busy preparing dozens of pies, cakes and cookies a t 6:00 o’clock in the morning. A va- riety of fresh home made desserts are baked every day. Mrs. Ruth Barton, in charge of salads, begins by punching the clock at 7:00 a.m. To please various appetites she pre pares ten different types of salads. Head cook Mrs. Arlou Hurd also arrives at 7:00 a.m. followed an hour later by her assistant, Mrs. Carol Stafford. Together they are responsible for the hot foods. By 8:00 a.m. the cafeteria staff is completed with the arrival of twelve assistant helpers. Running a tight sched ule, they make ready to feed a mass of nearly three thousand students plus the faculty. “This is a clock watching job. At a certain time we must have each thing ready,” said Mrs. Dora Strib ling, cook. Cafeteria supervisor Mrs. Viola Runyan also added, “After the second lunch we always say, one more to go.” Twenty-five student helpers aid the staff during the three lunch periods. “We need them too,” emphasized Mrs. Runyan. Partly due to the new addition, food sales are comparatively greater than last year. Even though the cost of food has gone up, cafeteria prices have not been raised except on donuts and hot sandwiches. IN CHARGE of preparing salads is Mrs. Ruth Barton, here rearranging the salad tray. Problems in cooking are few and far between as the kitchen is geared with the best possible equipment. With the system method there is little chance of burning. “One day we were welcomed by three inches of water on the floor,” said Mrs. Runyan. Apparently, someone had left a hose running all night by the new wing and it seeped into the kitchen. In conclusion Mrs. Runyan said, “We generally find students at Grant very patient and polite in the serving lines.” Gran tonian Published weekly by the advanced jour nalism class of Ulysses S. Grant high school, room 203, 2245 N.E. 36th Avenue, Portland, Oregon 97212. Phone 288-5975. Printed by Modern Typesetting company with a circulation of 3000. Second-class postage paid at Portland, Oregon. Sub scription cost $2.00 per year. Vol. 69, No. 11 — November 18, 1966 Editor ............................. Barbara Earnest