In contrast, Rockford’s traditional Memorial Day celebration, sponsored by American Legion Post 102, focused on the true purpose of the holiday-to honor the men and women who have given their lives to defend our freedom.

As City Manager, Michael Young said in his remarks at the City Cemetery as part of today’s events, this is not a day meant to mark the start of summer, to open the pool or the summer cottage, or when our biggest decision is what to cook on the grill.

It is day when we take time to remember.  It is a day when we stop to honor those who have paid the ultimate price to serve our country.  

We will have our opportunity to celebrate the pleasures of our lives in a few weeks during our annual Start of Summer Festival.  We will stuff ourselves at food booths, wander through arts and craft booths, watch our children gather candy thrown from floats of every imaginable type along our parade route, and shout out the obligatory oooh’s and aahhh’s during the fireworks displays.  

But today is not a time for that in Rockford. Memorial Day in Rockford is marked more reverently.

This year, as in the past, a modest parade featuring veterans, Boy Scouts, Girl Scouts, and the Rockford High School Band proceeded along Main Street.  It stopped between Courtland and Bridge Streets for the playing of the National Anthem, a prayer, and some comments honoring heroes from the area and elsewhere.

The parade then proceeded through town to the City Cemetery where a simple ceremony included Star Spangled Banner played by the junior high band, a prayer, comments from Michael Young, and a 21-gun salute.  Red and white carnations were then placed on veterans’ graves, after which the solemn sound of Taps was heard echoing from the distance. 

Memorial Day was first celebrated in the 1860′s as a day set aside to decorate the graves of fallen Civil War soldiers.  In fact, it was originally known as Decoration Day for that reason.

Over the years, its meaning evolved to include the honoring of those who had died in all of America’s wars.

In 1971, Congress declared Memorial Day a national holiday to be celebrated the last Monday in May, creating a three-day weekend.

This Memorial Day in Rockford hundreds of people-including entire families with children of all ages-followed the parade the entire way.   Some walk, some ride bikes, some roller blade, and some drive, but all were there for the same reason -to keep the true spirit of this uniquely American holiday alive. 

It is a brief but inspiring experience. If you have never attended it, you may want to plan on doing so next year. Mark it on your calendar, Monday, May 31, 2010 at 9 a.m. You’ll be glad you did.

Showing off their first-place awards—and new uniforms—is the women’s freshman eight team of (front, l–r) Emily Prus, Kendall McConnohie, coxswain Rebecca DeKorne, Kaitlyn Fugate; (back) Jessica Wheeler, Kendra Bilardello, Kate Fraser, Kara Korson, Andrea Galloway and Coach Tim Jacobs. The team claimed first place in their event at the Scholastic Rowing Association National Regatta in Princeton, N.J. on May 23.

On Thursday, May 21, four Rockford crew women’s boats embarked on a journey that would prove to be a very successful weekend at the 75th Scholastic National Regatta in Princeton, New Jersey. The best crew teams gathered to compete against the best of the best at Mercer Lake to find out who is top in the nation. The four Rockford women’s boats that made the long trip included a freshman eight, junior four, lightweight eight and a varsity four, all qualifying at the Midwest Scholastic Rowing Championship in Cincinnati, Ohio. The Rockford girls crew team took first place overall at the championship in Ohio, making Rockford the best girls crew team over the entire Midwest. The championship gave Rockford the title of being the best of nearly 50 of the best teams from across the entire Midwest and Canada.

The Scholastic National Regatta ran 183 events over the course of Friday and Saturday, May 22-23. The events encompass over 330 entries from teams as far south as Miami, Florida and as far north as Maine and several Midwest states.

The national junior four boat contained coxswain Danielle Frick and rowers Megan Korson, Maddie Anderson, Camille Pulver, and Rebecca Markham. The boat easily transferred to the semifinals. The Saturday semifinals ended impressively, ranking them in the top 12 in the nation.

The national varsity four also had an impressive run over the two days. The boat consisted of coxswain Jenny DeNike and rowers Olivia Kacsits, Christine Kasper, Darcy Peck, Michelle Kuhn and alternate Alicia Dickinson. The varsity four advanced through the preliminary rounds to set them up in the semifinals with a third-place finish. The girls then went on to finish first in the petite finals. This grand finish landed them a seventh-place finish overall.

The national varsity lightweight eight boat housed coxswain Danielle Teft and rowers Raechel Wrona, Claire Harding, Shelby Jacobs, Christiana Scofield, Molly Guthrie, Richelle Huizenga, Jane Vandervelde, Katina Goad, and alternate Chloe McColgan. The eight worked their way through their heats to the finals. In the final heat, the girls pulled out an amazing fifth-place finish against some of the fastest boats from across the country in their division.

The freshman crew with coxswain Rebecca DeKorne and rowers Emily Prus, Jessica Wheeler, Kendra Bilardello, Katelyn Fraser, Kendall McConnohie, Kara Korson, Kaitlin Fugate and Andrea Galloway had no idea where their undefeated record would take them as they went into competition on Friday at nationals. Blowing out all the competition along the way, the freshman crew easily transferred to the finals. Even though the freshman boat earned the fastest qualifying time, it was no secret that the final was loaded with crews that would definitely give the Rockford freshman crew stiff competition.

With 250 meters in the final race, the crew was down by a boat length to the very tough Radnor High School crew out of Radnor, Penn. Giving every ounce of energy, heart and soul, the freshman girls were able to shoot out ahead by seven-tenths of a second to capture a first-place finish and earn the outstanding title of “national champion.”

The girls’ head coach, Tim Jacobs, was assisted at nationals by Mike Anatuma and Bridgette Mast, both assistant coaches for the girls team.

The Rockford crew teams brought home an impressive 12th-place finish as well as three top ten finishes, a seventh, fifth and a national championship title.

Mark Gillikin, 48, was pronounced dead at Spectrum Hospital after sustaining critical injuries about 6:45 p.m. Monday, May 25 on West River Drive. He had been driving a 2001 Harley Davidson motorcycle.

According to Kourtland Ford, eyewitness to the accident who phoned in the 9-1-1 call, an eastbound Chevy Blazer was waiting in the left lane to make a left turn when the motorcyclist crashed into the back of the vehicle. It appeared to Ford that Gillikin realized too late that the Chevy had stopped and tried to avoid hitting it. Occupants in the Blazer were unhurt.

Ford said he helped slow traffic while other witnesses performed CPR to the victim, who was unresponsive. The accident took place east of the Jupiter Avenue
intersection West River Drive.

In addition to Plainfield Fire Department, Kent County Sheriff deputies and the Kent County Road Commission responded to the scene. The victim was transported by Rockford Ambulance.

PFT Berli’s unit have been pen pals with the Lakes Elementary class of his nephew, Brennon Shupe (in blue in center). During Berli’s leave, during which he celebrated his 21st birthday, he visited the class to tell how important their letters and packages have been.

Army Private First Class (PFC) Andrew Berli, a 2006 Comstock Park High School graduate, is used to going into hostile and uncertain situations while on duty in Iraq, but when entering Lakes Elementary School in Rockford on Wednesday, May 20, Berli was nervous for a whole different reason.  He was going to meet his fifth grade pen pals from Sandy Knottnerus’s class to share what his life is like in Iraq. 

Knotternus also was a bit on edge explaining, “As a teacher, I worry about guest speakers coming into my classroom. Will the students be polite and respectful?  Will the speaker be interesting?  What is the speaker’s comfort level in front of a group? Will the PowerPoint work?”

EATING OUT—PFC Berli and another soldier eat in Iraq. He is home on leave now but will return soon. He celebrated his 21st birthday with students.

PFC Berli and Knotternus quickly found out neither had reason for concern-the class full of spellbound fifth graders surrounded him with cheers, signs, decorations, hundreds of questions, and even a cake for his 21st birthday.  Knotternus said, “All of my worrying was for nothing. When PFC Berli came to visit, nothing could have gone better.  In fact, I think my favorite moment was when PFC Andrew Berli was telling my students about the guys on his team. Before long, kids started popping up with, ‘What about Private White? What about Sergeant Forbis? What about Cecil?’ It was then that the bond that had been forming over the year was cemented. PFC Berli knew that we knew them by name and cared deeply about each. This was the moment that I knew how powerful this experience had been for my students, for Team Bonesaw, and for me.”

Knotterus’s students began writing and sending care packages to Berli’s unit last fall, when she learned her student Brennon Shupe was PFC Berli’s nephew.  The entire class embraced the idea, parents got on board donating non-perishable items, and soon soldiers and students were communicating and learning about their lives separated by 7,000-plus miles.  

One of PFC Berli’s only requests while on leave was to spend time with his pen pals, thanking them for all the letters and care packages.  He put together a slide show with photos to share with the students.

As the students sat in a circle around PFC Berli, he explained whenever a care package arrived, he and other guys in the unit would sit down, open the packages together, and read all the letters aloud.  “It was so cool to get the packages – the snacks were really appreciated when we are at the COP (combat outpost) for four days at a time.

Then PFC Berli patiently fielded questions – many generated from his photos.

‘What’s it like in Iraq?’ Hot, dry, all sand, very few trees, and no sewer system or clean water supply. It’s also really smelly.  In northern Iraq, people live in mud houses and most people in Iraq are very poor. There are lots of stray dogs running lose which you can’t pet for fear of rabies or fleas.

Berli’s unit adopted a dog and a unit member’s family sent vaccinations and a flea collar from the United States.  The unit liked the dog because it would chase away all the other stray dogs that came to beg around the tents at night.

‘What’s it like living in a tent in the dessert?’ Very cramped. Twenty guys to a tent, with only a couple of feet of personal space. There is no privacy.  

‘Do the people in Iraq like Americans?’ Most are supportive because we are rebuilding their roads, schools, and trying to clean up the cities. Children will mob the unit and beg for candy, pencils, paper or anything a soldier can give them. 

‘What is your equipment like?’ PFC Berli showed pictures of the MRAP vehicles they take out on patrol. The sides and bottom are covered in armor and equipped to handle the blast of roadside bombs. Insurgents use cell phones to remotely detonate road side bombs so the top of the truck has antennae to scramble cell phone signals.  There also is a guard station on the top of the truck, and an air condition unit on the back to keep the soldiers inside from overheating.  The trucks are tippy because of all the equipment.  

‘What is it like to go out on patrol?’ The people of Iraq are told to get away from the patrol so they are out of danger in the event of a suicide bombing. They have an interpreter with them while on patrol who knows five different languages spoken throughout the Middle East. 

‘What is the technology like?’ PFC Berli pointed to his ID badge on his shirt and said the Army has equipment that can read his name from 15 miles away.  This helps them detect insurgents planting IEDs.  They also have night vision goggles that help them see in the dark while on patrol.

‘Is it hard coming home?’ PFC Berli loves being back to see family and friends. He misses being able to hunt and hang out with his friends, but he has buddies in his unit in Iraq.  He loves the clean air, and couldn’t wait to get off the plane and take his first deep breath. 

After fielding questions, sharing pictures, and enjoying pizza and cake, PFC Berli thanked the students and told them how much the unit appreciated their support.  “Some of the guys get little or no mail from home as they don’t have family.  We always share what you send-it means the world to us.”

Marissa Bouwkamp

Marissa Bouwkamp waited her whole life to do this. The 10-year-old Parkside Elementary student donated 13 inches of her hair to Locks of Love.  Marissa’s grandfather died of cancer and the girl wanted to do something to help others fighting the disease.

Bouwkamp has never had her hair cut, and started to get cold feet prior to May 18, her tenth birthday, when she planned to have it done. She put out a survey at her school, asking classmates if she should go through with it. “Almost all of them said ‘do it’, ” she shared. “It makes me feel great inside to know someone who is bald will feel better.”

Rich Raphael and son Gidion Raphael.

Ursala Raphael took this photo during their trip to England in April. Pictured are her husband (Rich Raphael) and their 3-1/2 year old son (Gideon Raphael) holding the Squire in front of Bamburgh Castle while visting her family

Exercise your taste buds with a variety of food-related programs such as Creative Cooking, Ice Cream Socials, and Iced Coffee Tasting.

Get your game on with Rock Band, Nintendo Wii, Guitar Hero, Teen Chess, and Lawn Games.

Use your creative talents in crafty programs such as the Empty Bowls Project, Duct Tape with William Beacom, Trash to Treasure workshops, Teen Crafts with Liz Langenberg, Drawn to Draw, Henna Tattoos with Anshu Varma, Jewelry Making, Sweater Surgery, and more.Teens can also get involved in Teen Advisory Boards, book discussions, theatre productions and music performances. Don’t miss out on this summer of fun. Stop by any KDL branch to sign up for the Summer Reading Club or register online at www.kdl.org.

Jeanne Briggs

Cheers to the Spears

by JEANNE BRIGGS

They’re long, green and their tips are packed with fresh flavor. That’s right, it’s asparagus season! Many people view these scrumptious spears as difficult to prepare, and reserve them for special occasions. This nutritious veggie cooks remarkably fast, so your family can raise a fork and say, “Cheers to the spears,” in no time.

Cooking Instructions:  Boil a half inch of water in a large skillet. Roll up a piece of aluminum foil into a tube and place it inside the skillet around the edge. Add one pound of cleaned and trimmed asparagus with tips resting on the foil. Cover and simmer for 5 minutes, or until the asparagus is tender. Add to your recipes as required.

Baked Asparagus Cheese Soufflé

6 slices firm bread, crusts removed

6 slices Swiss cheese

6 eggs

2 cups milk

1/2 teaspoon salt

Freshly ground pepper

1/4 teaspoon ground nutmeg

2 tablespoons chopped onion

18 cooked asparagus spears

1 cup shredded Cheddar cheese

Arrange the bread in a buttered 9×13 pan. Top each slice of bread with a slice of Swiss cheese. Beat eggs, milk, onion and seasonings together; pour over bread. Bake at 325F for 25 minutes. Remove from oven. Top each bread slice with 3 of the trimmed asparagus spears. Sprinkle with the Cheddar cheese. Bake another 15 minutes or until custard is set. Serves 4 to 6.

Quick Chicken with Asparagus and Provolone

4 skinless, boneless chicken breast halves

5 tablespoons olive oil

2 eggs beaten

1-1/2 cups Italian-style dry breadcrumbs

1 (15 oz.) can chicken broth

1 (10 oz.) can asparagus, drained

4 slices Provolone cheese

Heat oil in large skillet. Dip chicken in egg, then coat in breadcrumbs. Brown in skillet on both sides. When chicken is browned, drain off oil. Add broth, and place asparagus evenly over chicken. Lay a slice of cheese over each chicken piece. Cover skillet and cook over medium-high heat for 15 minutes, or until chicken is cooked through and no longer pink inside. Serves 4.

Hot Bacon Asparagus Salad

7 bacon strips, diced

1 pound fresh asparagus, trimmed

1/3 cup vinegar

1 tablespoon sugar

1/2 teaspoon ground mustard

1/4 teaspoon pepper

4 cups torn salad greens

1/2 cup sliced almonds

2 hard-cooked eggs, sliced

In a skillet, cook bacon until crisp; remove with a slotted spoon to paper towels. Drain, reserving 3 tablespoons bacon drippings. Cut asparagus into 1-1/2-inch pieces; sauté in bacon drippings until crisp-tender. Add vinegar, sugar, mustard, pepper and bacon. Cook and stir for 2 minutes. In a large bowl, combine the salad greens and almonds. Add the asparagus mixture and toss gently. Top with the sliced eggs. Serve immediately. Serves 6.

Chicken and Asparagus Fettuccine

12 ounces dry fettuccini pasta

2 cups of 1-inch pieces fresh asparagus

1/2 cup butter

2 cups half-and-half cream

1/4 teaspoon garlic powder

1/4 teaspoon freshly ground black pepper

1 pinch cayenne pepper

3/4 cup grated Parmesan cheese

1 pound cooked chicken breasts, cut into bite-size pieces

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 10 minutes or until al dente; add the asparagus during the last 5 minutes of cooking. Drain and transfer to a large bowl. In a large saucepan over medium heat, combine butter and half-and-half. Cook until thick and bubbly. Season the sauce with garlic powder, black pepper and cayenne pepper. Stir in Parmesan cheese; add chicken and heat through. Pour sauce over pasta and asparagus, and toss to coat. Serves 6.

Cream of Fresh Asparagus Soup

1-1/2 pounds fresh asparagus

1-1/2 cups chopped onion

6 tablespoons butter

Pinch of salt

6 tablespoons all-purpose flour

2 cups chicken broth

4 cups hot milk

1/4 teaspoon nutmeg

1 teaspoon salt

1/2 teaspoon ground white pepper

2 tablespoons fresh lemon juice

Break off and discard tough asparagus bottoms. Cut off tips; set aside. Coarsely chop stalks and cook in a skillet over medium heat with onion in butter, for 8 to 10 minutes. When onions are clear, sprinkle with flour. Continue to stir over lowest heat for 5 to 8 minutes. Slowly add broth, stirring constantly. Cook 8 minutes, until thickened. Cool slightly. In a blender, puree sauce by batches with the milk until thoroughly smooth. Strain to remove pieces that were not blended. Return puree to large Dutch oven. Add nutmeg, salt, pepper and lemon juice. Heat gently, but do not boil. As soup heats, cook asparagus tips in boiling water until very green, about 2 minutes; drain and add whole tips to soup. Serve immediately. Serves 6.