Jessica Folk and Crawford Brantley were united in marriage in Great Bend on April 20 in a double ring ceremony officiated by Nash Norris, cousin of the bride, of Colorado Springs. Parents of the bride are Bob Folk and Curtis and Shelley Robinson, all of Great Bend. The bride was given in marriage by her father.
Marvin L. Schneider of Olmitz, will celebrate his 80th birthday with a Come and go reception from 2 to 4 p.m. on Dec. 14 at the Albert Cafe. Hosts for the event will be his children and their spouses, Donna Huff (Don Bradbury) of Ellis, Rita Pivonka, Great Bend, Steve (Tammie) Schneider, Olmitz, Karen (Jim) Pechanec and Paula (Reggie) Tammen, all of Timken, Susan (Rick) Myrick of Hutchinson and John (Stacy) Schneider of Otis; 21 grandchildren; and nine great-grandchildren.
Kendall and Jennifer Hoskins of Great Bend, and Jack and Ann Metzger of Topeka announce the engagement of their children, Kendra Hoskins and Kyle Metzger. Grandparents of the bride-elect are Jim and Barbara Hoskins, Patricia Gerstenkorn, all of Great Bend and the late LeRoy Gerstenkorn. Grandparents of the prospective groom are Freda Metzger of Topeka, the late Warren Metzger and the late Duane and Gloria Fruechting.
Harden Hospice Kansas recently hosted an open house and ribbon cutting ceremony on in celebration of its new office in Great Bend. Jan Westfall, hospice consultant with Harden Hospice Kansas, presided at the ceremony that was attended by 45 guests, including Harden Hospice Kansas staff members from the Great Bend, Hutchinson and Wichita offices. Chamber members and ambassadors, and members of the public were also included.
The following well-balanced and nutritious Friendship Meals will be served for lunch at the Great Bend Senior Center, 2005 Kansas Ave. Meals are served with milk; donations for coffee and tea are accepted.
The College of Business and Entrepreneurship hosted the first-ever Startup Weekend in western Kansas on November 15-17 in McCartney Hall on the Fort Hays State University campus. Thirty-one participants, including FHSU students and alumni, pitched business ideas and formed teams to transform those ideas into functioning businesses.
The following meals will be served Dec. 2 through Dec. 6. The secondary schools also have available daily: Main dish second choices, chef's salad, combo lunches and choice of vegetables and dessert. The breakfast menu is offered only to students in USD 428. Menus are subject to change without notice. Milk served with all meals. All meals as offered meet USDA nutritional guidelines.