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April 03, 2006
MainOur Newest Employee
The libraries welcomes Charlotte Ford to the Preservation Department, Reformatting. She will be working on the Catholic Traditions Microfilming Project supported by funds from the National Endowment for the Humanities.
Her office is located on the 8th floor room 836.
The newsletter has a name!!
Thank you to everyone who made suggestions and voted on the name for the newsletter! The winning name is..........LibNews! Congratulations to Rob Fox for the winning suggestion -- as announced, Rob will receive a gift from the Notre Dame bookstore.
MainNational Library Worker's Week
Welcome to National Library Worker's Week, and even more importantly for all of us today, National Library Worker's Day! This is a good time to reflect on the work that each one of us does for the University Libraries on a daily basis. Whether you work in public services, technical services, building maintenance, administration, or behind-the-scenes completely working with technology -- it takes all of us working together to accomplish our goals and our mission. Never forget that every single one of us is an integral part of the organization! Thank you for all you do -- enjoy the celebration today in the staff lounge from 1:30-3:30.
National Library Week 2006
Proclamation
This document is also available in Spanish on The Campaign for America’s Libraries Website at www.ala.org/@yourlibrary. Click on NLW 06 icon.
WHEREAS, libraries are part of the American Dream – places for opportunity, education, self-help and lifelong learning;
WHEREAS, our nation's public, academic, school and specialized libraries help people change the world;
WHEREAS, libraries play a vital role in providing millions of people with the resources they need to live, learn and work in the 21st century;
WHEREAS, libraries are changing and dynamic places and librarians are the ultimate search engine, helping people of all ages find the information they need in print and online;
WHEREAS, libraries bring you a world of knowledge both in person and online, as well as personal service and assistance in finding what you need, when you need it;
WHEREAS, libraries are a key player in the national discourse on intellectual freedom, equity of access, and narrowing the “digital divide;�
WHEREAS, more individuals must be recruited to the profession of librarianship and to work in libraries to maintain their vitality in today’s changing workplace;
WHEREAS, awareness and support must be increased for libraries, librarians and library workers by raising their visibility in a positive context and by communicating clearly and strongly why libraries are both unique and valuable;
WHEREAS, libraries, librarians, library workers and supporters across America are celebrating National Library Week with The Campaign for America’s Libraries.
NOW, THEREFORE, be it resolved that we proclaim National Library Week, April 2-8, 2006. I encourage all residents to take advantage of all their library has to offer and come discover all the ways you can change your world @ your library.
Spring Salary Budget Update
In February, the University issued its Salary Increase Guidelines as part of the Budget Instructions for Fiscal 2007. Following these instructions and with advice from the LAM Salary Budget Advisory Group, LEC allocated salary funds for 2006-07. Individuals will receive salary notification letters in May (faculty) and June (staff). Some salary-related questions, however, can be answered now.
1.) Q: What was the overall salary increase for staff and faculty positions?
A: This year, there is no general public percentage figure for campus salary increases. The salary funds were distributed to Colleges and Departments as a pool of money rather than as a percentage figure. This approach (suggested by the Deans) encourages a range of distribtuion levels.
2.) Q: What goals guided LEC in the distribution of staff and faculty salary increases?
A: LEC, with advice from the LAM Salary Budget Advisory Group, was guided by the following goals:
*Recognize performance;
*Factor into the raises a consideration of the increase in the cost of living;
*Address the salaries of strong performers whose pay is at the lower end of their pay level range.
3.) Q: What measures were used to judge performance?
A: For staff, the "Overall" rating on the Performance Review was used; for faculty, salary increases were informed by the Fall 2005 annual reviews and the Library Executive Committee's assessment of outstanding performance.
4.) Q: Were any salary adjustments made?
A: In addition to the general merit increase, salary adjustments were made for individual faculty and staff who had an "outstanding" rating and a salary that was low compared to campus or national data. There were also adjustments for a few "special" situations -- such as a counter-offer.
'Tis the Season
Contributor: Susanna King
SPRING is greeted all across the globe as a time of rebirth and renewal It is the season of “beginnings� for two of the great religions, Christianity and Judaism. For Christians, spring represents the Resurrection of the Lord and the birth of their Faith; for Jews, spring represents Passover, the exodus from slavery and their long march into history that began at Sinai.
The ancient Saxons celebrated the end of harsh winter with an uproarious festival commemorating their goddess of spring, Eostre. When the second-century Christian missionaries encountered the tribes of the north with their pagan celebrations, they began to convert them to Christianity. They did so, however, in a clandestine manner.
It would have been dangerous for the early Christian converts to celebrate their holy days with observances that did not coincide with celebrations that already existed. To protect lives, the missionaries cleverly decided to spread their religious message slowly throughout the populations by allowing them to continue to celebrate pagan feasts, but to do so in a Christian manner.
As it happened, the pagan festival of Eostre occurred at the same time of year as the Christian observance of the Resurrection of Christ. It made sense, therefore, to alter the festival itself, to make it a Christian celebration as converts were slowly won over. The early name, Eostre, was eventually changed to its modern spelling, Easter.
From the earliest times, the egg was a symbol of rebirth in many cultures. The Christian symbolism of the egg is very representational of the Resurrection: on the outside, still as a stone-enclosed tomb; but inside, filled with life waiting to burst forth. Eggs were often wrapped in gold leaf or, if you were not of the nobility, colored brightly by boiling them with the leaves or petals of certain flowers. Egg-coloring was raised to an art form by Ukrainians with their intricate pysanky.
Today, children hunt colored eggs and place them in Easter baskets along with the modern version of real Easter eggs -- those made of toy-filled plastic or chocolate candy.
Passover is the eight-day observance commemorating the freedom and exodus of the Israelites (Jewish slaves) from Egypt during the reign of the Pharaoh Rameses II.
At a time of family gatherings and lavish meals called Seders, the story of Passover is retold through the reading of the Haggadah. With its special foods, songs, and customs, the Seder is the focal point of the Passover celebration. Passover begins on the 15th day of the Jewish month of Nissan. As the Jewish day begins at sundown the night before, for the year 2006, the first night of Passover will be April 12th.
Leading up to the first night of Passover, the home is cleaned and cleared of all yeast foods, called hametz. All hametz is either eaten before Passover begins or "sold" to non-Jewish neighbors and friends Throughout the eight days, unleavened matzos are eaten in the place of yeast bread. Then on the two nights of the Seder a special plate is prepared. The Seder plate contains foods that have special meaning for this holiday:
1. Haroseth - a mixture of chopped apples, wine, cinnamon and walnuts. ( This represents the mortar the slaves used to build the Pharaoh’s cities. )
2. Karpas - a non-bitter vegetable such as parsely, or a potato, dipped in salt water. ( A reminder of the slaves’ tears of affliction )
3. Beitzah - a roasted egg. ( A symbol of mourning for the destruction of the Temple )
4. Zero’ah - a roasted shank bone of a lamb ( A commemoration of the Temple sacrifice )
5. Marror - bitter herbs, often freshly-grated horseradish and bitter lettuce ( These represent the sorrows of slavery )
During the Seder four glasses of wine are poured to represent the four stages of the exodus:
1. Freedom
2. Deliverance
3. Redemption
4. Release
Here are some traditional recipes reflecting both celebrations:
EASTER
Easter Ham
What would Easter dinner be without ham? The custom of serving ham at Easter goes back as far as William the Conquerer ( 1066 A.D. )
You will need:
7 to 8 pound fully cooked smoked ham shank
1 cup maple syrup
1 Tablespoons cider vinegar
1 Tablespoon each prepared mustard and whole cloves
Combine syrup, vinegar and mustard. Place ham, fat side up, on rack in shallow roasting pan. Pour about 1/2 cup mixture over ham and bake, uncovered, in a preheated 325 degree oven for 1-1/2 hours. Baste every 30 minutes with additional sauce. Remove ham from oven and score fat into diamond shapes. Insert a clove into each diamond. Bake ham an additional 30 minutes or until a meat thermometer inserted into the thickest part of meat registers 140 degrees. Let ham rest 15 minutes before carving. Makes 10 to 12 servings.
Easter Baba with Icing
Babka Wielkanocna Lukrowana
Dough:
1 envelope of dry yeast
½ cup light cream or half-and-half
1/3 cup sugar
2 cups flour
3 eggs
1 tsp. vanilla
½ tsp. almond extract
1 tsp. grated lemon rind
1 TBS melted butter
¼ cup raisins
Icing:
½ cup confectioners sugar
1 TBS rum or lemon juice
Dissolve yeast in cream. Combine with half the sugar and flour and let double in size. Add all the remaining ingredients except the raisins and knead until smooth. Add raisins, while continuing to knead. Grease and flour baba pan. Place dough in pan, cover with a clean cloth, and leave in a very warm, draft-free place until doubled in size. Bake at 350F for 35 to 40 minutes. When cool, remove from pan.
Mix well ingredients for icing and drizzle over cooled baba.
PASSOVER
Passover Borscht
3 large beets, washed and peeled
1/3 cup lemon juice
1/2 tsp. salt
5 cups water
4 egg yolks, beaten
1 tsp. sugar
salt and white pepper to taste
Wash and peel the beets and dice them. Place in saucepan with about half of the lemon, 1/2 tsp. salt, and 5 cups water. Simmer for 40 minutes until beets are tender. Add remaining lemon juice. At this point puree the soup using an Immersion Blender or mash the beets using a Potato Masher You can also puree the beets, a small batch at a time, in a blender or food processor.
Beat the egg yolks in medium bowl until frothy. Slowly ladle some of the hot soup into the egg yolks, beating constantly. When about half the soup has been added to the yolks, pour the egg mixture back into the pot with the rest of the soup. Over medium heat, whip the soup using the immersion blender or a wire whisk until the mixture is creamy. Add sugar, and salt and white pepper as needed. Chill thoroughly before serving. Serves 8-10
Potato Kugel
5 large potatoes, peeled and washed (about 2 pounds)
5 large onions, peeled
3 extra large eggs
1 tbsp. kosher salt
1 tsp. white pepper (or to taste)
1 - 2 tbsp. matzah cake meal
Oil
Using the fine shredding disc of a food processor, shred the potatoes and onions together. Let sit for just a minute to allow the liquid to rise to the top. Pour off as much of the excess liquid as possible without losing any of the vegetables. Pour into a large mixing bowl and add the matzah cake meal. Stir thoroughly and let sit for about one minute. Add the salt, pepper and eggs and mix thoroughly.
Pour about 1/4 cup vegetable oil evenly over the bottom and sides of a glass baking dish (9x13 for a thick kugel or 10x15 for a thinner kugel). Pour potato mixture into dish. Bake in a 375 degree oven until deep golden brown ( about 60 minutes ). Let sit for about 15 minutes before serving.
Wishing all a Spring filled with Joy, Family...and good Food!!!
Up For Something New?
Okay folks, I have another unique restaurant for you to check out. Located in historic downtown New Carlisle is a little restaurant called Mosers Michigan Street Café.
This is no ordinary café; this is a café that serves Austrian food! Wow, was I impressed! Upon arrival you are greeted by smiling lederhosen-clad men and women dressed in dirndls. The owner, Werner Moser, makes sure he greets every customer personally. Although small in size, the café is very big on friendly atmosphere and excellent home cooked Austrian food.
Friday night is all you can eat fish, which I highly recommend. Some of the traditional Austrian dishes include bratwurst, sauerkraut and Wiener schnitzel. If you’re in the mood for something hot to warm your bones, try the goulash, it is awesome! If you have never had Austrian beer, ask for a sample, Werner will be happy to oblige. Save room for dessert, or take it home, but whatever you do don’t leave without one or maybe two! The desserts change daily, I have delighted in the pecan pie and pumpkin rolls, which were simply the best!
Now if all this good food and friendly atmosphere is not enough, Friday nights they also have a two man acoustic band for your listening pleasure. They leave a song list at each table and you can holler out your requests.
The café is open for lunch and dinner Tuesday through Saturday, closed Sunday and Monday. The address is 127 Michigan Street, New Carlisle, Indiana.
So if you’re in the mood for a different atmosphere as well as a unique menu, give Mosers Michigan Street Café a try and then add a comment to this article, I would love to hear what you think.
Diane Kennedy
Amateur Food Critic