Little piggies went to market and resulted in 2350 pounds of sausage and 475 pounds of ribs. Ellinwood High School FFA members have been involved in this project of sausage sales for 50+ years. The hogs are purchased form Leon Dunn of St. John. Butchering and the seasoning of the seasoned sausage takes place at Ellinwood Packing Plant. "The money raised is used for Ellinwood FFA chapter activities, such as registration fees for contests, T-shirts and FFA jackets, FFA chapter banquet and FFA awards," Kent Blakeslee said. Blakeslee is the teacher of Intro to Agricultural Science.
The Great Bend City Slickers 4-H Club met on Jan. 10. Twelve members, one leader, and ten parents were present. Roll call was answered by "What you got for Christmas." A member made a box for the clubs flags in his shop class. The group discussed fund-raising ideas. Barton County 4-H Days will be held on March 2nd. Entries are due by Feb. 15th.
Les Stewart will celebrate his 80th birthday on Jan. 31 with his family, wife Mary Lou; daughters, Lisa Richardson, Mona Schaffer, Julie Lipari and Cindy Damm and their families, seven granddaughters and one grandson.
John E. Stoss of Hoisington and Carla Klein of Great Bend, announce the engagement of their daughter Shelli Marie Stoss to Travis Michael Schmidt, son of David and Patricia Schmidt of Claflin. The bride-elect is the granddaughter of Edward and Darlene Stoss of Hoisington, Jim Burnette of Larned and Judy Burnette of Great Bend and great-granddaughter of Hilda Chakir of Great Bend. The prospective groom is the grandson of Victor and Mary Rose Oberle of Claflin.
At the recent TLC 4-H Club meeting members decided to participate in Get Fit for 4-H for the 4-H days. Karly Brungardt did a demonstration on "How to make Origami"; Morgan Kaiser demonstrated "Polish your Nails"; Kaitlin Adams demonstrated hoe to make t-shirt bags; Jacenda Gilbert demonstrated how to make GAK, a gel like substance; and Bonny Boultinghouse presented a talk on scarves and demonstrated "How to make Kettle Corn."
The following meals will be served January 28 through February 1. 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.