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Mission Update!                             September 2014
National Museum of the Mighty Eighth Air Force 
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Let the Mighty 8th be a part of your Legacy 
Victory
For more information about Planned Gifts and the Mighty Eighth Foundation, please contact Pam Vining
Legacy of Honor 
National Museum of the Mighty Eighth Air Force Legacy of Honor program
WWII Veteran
Please help us keep admission free for World War II Veterans by donating $10 to the "Legacy of Honor Program" Follow the link below to make your donation. 
Support the Mighty Eighth Everytime you Shop!
Amazon is no longer issuing grants to 501 (c)3 organizations.  They are now donating a portion of all individual sales to nonprofit organizations if the customer shops through Amazon Smile, the Amazon webpage supporting this new initiative.  The idea is simple - you shop on Amazon Smile and they donate a portion of the proceeds to the National Museum of the Mighty Eighth Air Force.

 

How does it work?

 

1. Visit  http://smile.amazon.com/  and log in with your Amazon account username and password (or if you don't have one, set up an account)

 

2. Select the National Museum of the Mighty Eighth Air Force as your charity

 

3. Whenever you shop Amazon in the future, shop smile.amazon.com/  (you will see the Museum's name in the header!)

 

4. And then every eligible purchase you make on Amazon Smile will result in a donation!


 5. Save http://smile.amazon.com/ as a favorite for future purchases

 

So, if you would like an easy way to help fund the Museum, please visit http://smile.amazon.com/ch/58-1877044 or click on the Amazon Smile icon above to select the Museum as your Amazon Smile charity.  The Museum will receive a portion of all purchases through Amazon Smile.  If you do not shop on Amazon but would still like to make a tax-deductible donation, please donate HERE!  

 

If you have any questions, please contact Meghan Lowe at 912-988-1847 or mlowe@mightyeighth.org

Save the date!

2014-2015 Calendars!


Museum Store

 

Happy Labor Day! It's here and fall is right behind!  I'm sure everyone is ready for the cooler weather to arrive.

 

Our B-17 and B-24 2015 calendars will be here very soon! You can reserve yours today and as soon as they arrive, we will ship them out to you. These make a great gift. Don't forget to buy one for yourself.

 

As fall approaches the winds will pick up. We have new wind chimes arriving this month.  Hang them from your porch and listen to the beautiful music they will make.

 

Sales of our WWII victory mugs have been fantastic. We had to reorder and they are now in stock.  They are only $8.99. 

 

We are extending our sale on windbreakers.  They are a real bargain.   We have discounted them 10% through September.  Hurry while supplies last.

 

It's not too early to think about gifts for Christmas or Chanukah.  We have 3 new styles of propellers to add to our selection.  Propellers start at $109.99 and go up to $259.99.  They make a very unique gift.  Let us help you get your shopping done early.

 

Shop the National Museum of the Mighty Eighth Air Force Online Store Today! 

Royal Flush and the French Resistance

by Sam Martin

Last month's newsletter article featured the courageous actions of Jeanne Braconnier in helping Sgt. Norman Fernaays from the 100th Bomb Group avoid capture in August 1944.  Two other members of the crew of B-17 #42-6087, "Royal Flush," were assisted by French Resistance fighters to escape their German captors.  2nd Lt. Charles Barber, the copilot, had been badly wounded in his back and right arm by flak before bailing out.  He was quickly captured by German troops upon landing and taken to a headquarters facility where he was "routinely" interrogated before the Germans took him to the Beaujon Hospital in Paris.  Sgt. Charles Nekvasil, the radio operator, broke his pelvis as he landed near the Eiffel Tower.  Immediately after landing, Nekvasil was approached by an elderly Frenchman who made a "desperate attempt" to lead him away to hiding.  German SS troops arrived before the man get Nekvasil to safety.  Nekvasil later recalled: "He was captured by the Germans, and probably shot."   The SS troops took Nekvasil to a headquarters facility for interrogation.  When Nekvasil refused to talk, the Germans severely beat him and forced him to attempt to walk with his broken pelvis.  Nekvasil had difficulty "even to crawl on the ground."  He also was taken to the Beaujon Hospital.  The hospital ground floor was utilized as a German headquarters facility for protection against Allied air raids and primarily used to treat German patients.  When Nekvasil arrived, he was forced to parade around the courtyard in great pain for the entertainment of the German patients.  Nekvasil and Barber were held on the ninth floor of the hospital with other injured Allied airmen.     


 
The German SS Colonel who ran the hospital visited the group of injured Allied airmen on 17 August and told them he had bad news for them: that evening they were being taken to Germany.  Nekvasil and a British pilot both spoke French and told the French staff at the hospital that they were to be transferred that night.  The Deputy Hospital Administrator, Maurice Vergnes, along with his wife, Celine, and several doctors were involved with the French Resistance.  Vergnes organized a breakout for the airmen that evening before the Germans could move the prisoners.  As the Germans lined up trucks and ambulances in front of the hospital, the French attacked.  One of the Allied prisoners slashed the throat of their German guard, grabbed his keys, and the group began making their way toward the ground floor.  As they approached the lobby area, the German defenders opened fire on the prisoners killing and wounding several and forcing them to scatter throughout the hospital.  One of the prisoners managed to escape from the rear of the hospital, secure a Tommy gun from the French fighters and charged the hospital front door killing the entire group of Germans in the lobby area.  Barber and Nekvasil's small group saw their chance and ran out of the front door of the building.  Despite his broken pelvis, Nekvasil and his group covered some nine miles to reach the southside of Paris and the Pitie Hospital, a fifteen building complex surrounded by a stone wall.  Only 25 of the Allied prisoners made it. 

 

The French resistance used the Pitie Hospital during the pre-liberation insurrection as a strongpoint.  German tanks shelled the hospital before ground forces attempted to storm it.  The French armed the downed flyers and asked them to join in the fighting.  Nekvasil recalled his role in the fighting: "We did some sporadic shooting at the running gray figures near us, but I doubt we hit anyone."  The German attack was eventually driven off.  As the Germans next launched air strikes against the hospital, Nekvasil, Barber and a small group of Americans decided it was time to leave.  They maneuvered through the fighting in the city for about six miles until they came in contact with elements from the French Second Armored Division.  The Americans were eventually evacuated back to England, and both Nekvasil and Barber returned to Thorpe Abbots in mid-September. 

 

Charles Nekvasil maintained a life-long friendship with several French participants in the Resistance, especially Abeille Guichard, a French Red Cross nurse who organized a chain of safe houses for downed airmen and may have played a role in the breakout from the Beaujon Hospital.  Another Frenchman, Leon Croulebois, who witnessed the downing of "Royal Flush" on his twelfth birthday, later became the prime mover in erecting a monument honoring the crew of the B-17.  Parisians who witnessed the maneuvering of the B-17 before exploding believed that 2nd Lt. Alf Aske sacrificed his life attempting to avoid civilian casualties on the ground.  The crew who had perished: Lt. Aske, 2nd Lt. Gordon Davis, Sgt. Robert Williams and Sgt. Stuart Allison were buried on 14 August 1944.  Their burial was paid for with money contributed by French locals.  Croulebois' efforts to honor the crew were finally realized in 1969 when French officials, former Resistance members, and American dignitaries held a ceremony to erect a monument to the crew at the Clamart Cemetery.  After the names of the four killed were read in the Roll Call, the response was given: "Mont Pour Le Liberte"-Died for Liberty. 

Summer Camp 2014
by Jaime Hanna

Another year of summer camp has finished and we are both pleased and exhausted!  This year we did 7 weeks of camp and we had a lot of fun, despite the heat.  We did two weeks of our traditional full day "Flying Legends" camp, as well as one week with a half day version for younger campers.  We also brought back our tremendously popular "Combat Camp" for two weeks and added a new camp, "Battle Strategies".   While each camp was different, all were successful in making sure the kids had fun while learning about history, the Museum, and the Eighth Air Force.

 

Our Flying Legends camp was wonderful as always - although we are sad to report that nobody caught any fish with our SPAM bait this year.  One kid did catch a fierce string of seaweed that put up quite a struggle, and one boy caught his pants, but those were the only moments of excitement while fishing.  The Combat Camp was a smash hit again - we had a wait list for both weeks.  The first week of camp we were helped by the 1-30th ABCT (the same unit that helped us with both Combat Camps last year) and the second week we were assisted by the HHB, 42nd Fires Brigade - both active duty units stationed at Ft. Stewart, Georgia.  Each week consisted of lots of marching, drilling, learning hand signals and ambushes in the woods.  (And LOTS of water being consumed!)  Like last year, we ended the week with an obstacle course that led to the giant JCB mud pit - something campers and soldiers alike loved.  We received excellent feedback from the campers, parents and commanding officers from Ft. Stewart.  Our new camp this year was "Battle Strategies," which taught students about a few World War II battles and how various decisions affected the outcome and how alternative choices might have changed the outcome.  They also learned to play board games like Battleship and Axis and Allies when things got too hot outside! 

          

We look forward to next year's camps which will be even bigger and better.  The Education Department is working on another new camp focusing on spies during World War II.  We welcome any ideas or projects that might be fun to try!  

       

         

Loss of a dear friend 
Russell J. Sciandra   
April 25, 1923  -  August 10, 2014 


Russell J. "Russ" Sciandra, 91, of Hendersonville passed away peacefully Sunday morning, August 10, 2014 at his home. A native of Buffalo, NY, he was a son of the late Joseph and Lucy Vaccaro Sciandra.


Russ served as a member of the highly regarded and greatest air armada in history, the "Mighty Eighth" division of the United States Air Force during WWII. He and his wife, Reggie, moved to Henderson County in 2007 and became members of Sacred Heart Catholic Church. He was also a member of the Knights of Columbus. Although he was a man of few words, his smiles were contagious. He loved his family very much; they meant the world to him.

Surviving are his wife of 66 years, Reggie Sciandra; daughters Barbara Jo Craig and husband Bob of Waynesville, Joanne Biddle and husband Bill of Horse Shoe, Mary Sciandra of Cocoa, FL, and Lucy Sciandra of Orlando, FL; son Russell Sciandra and wife Jamie of Chippewa Falls, WI; grandchildren Mary Elizabeth Craig of Tucson, AZ, Benjamin Craig of Waynesville, and Nick Biddle and wife Kelsey of Perry, GA; brother, James Sciandra of Downingtown, PA; and sister Marie DiFranceso and husband Jack of North Tonawanda, NY. 
Miss Sophie: Mixing up lemon-lime heaven
By Teri Bell
miss sophie aka teri bell

Isn't it funny how certain foods bring back memories? A taste or just the scent arouses our senses and memories flood the mind with people and places. Admittedly some of those memories can be unpleasant, but when it comes to food, mine are usually pleasant. As odd as it may sound, two mouth puckering fruits, lemons and limes, shine into some of my fondest memories.

 

My sweet daughter, Loraine, loved lemons. A lemon and a salt shaker made her very happy from a young age. She would peel a lemon and eat it like an orange.

 

I think her love of lemons started in the womb. I was terribly nauseous the entire nine months I carried her. I tried every home remedy known to no avail. I'm not sure how I stumbled upon it, but when I sucked on a lemon, the nausea would ease. I kept half a lemon on a paper towel in my desk drawer at work. Whenever I was overcome with nausea, I would make sure no one was around and pull out the lemon and suck on it for a few minutes.

 

That was all it took to calm my stomach until the next big wave hit. Loraine was always a woman who knew what she wanted and how to get it even from the womb! I rarely smell a lemon that doesn't remind me of her smile and her quirky taste buds! The scent of a lime takes me back to mine and Steve's honeymoon in Mexico, the place where I had the most divine margarita you could imagine. It was purchased in a little shack on the beach. Tiny, locally grown key limes were the main ingredient.

 

We enjoyed the margarita while sitting at a plastic table and chair placed on the sand (the "dining room" of the shack) and watched the sunset. Perhaps it was because I was on my honeymoon, perhaps it was because it was the scenery and perhaps it was the limes, but

I have never tasted a margarita as good as the one (maybe two) I had on the beach of the little fishing village in Mexico.

 

I've bought key limes and tried to replicate it, but I just can't get that same flavor.

Lemons and/or limes are a kitchen staple. So many recipes call for the zest or the juice of one or the other. I would guess that more than 50 percent of the recipes in our house include one of these two fruits in one form or another. They are easy to keep on hand, staying fresh in the refrigerator crisper for weeks (unless you have someone in the house who eats them!).

When purchasing lemons and limes, make sure the fruit is blemish-free, heavy for its size and firm, not mushy.

 

If you are juicing, bring the fruit to room temperature to get the maximum amount of juice or microwave it for 30 seconds, then roll it back and forth in on the table with mild pressure before cutting.

 

As I have "matured" my hands don't squeeze as good as they used to so I use a citrus juicer that squeezes every last drop of acidic gold from its flesh. If you only need the juice, zest it anyway before cutting. The zest stores well in the freezer for up to three months and comes in handy the one day you don't have a lemon or lime on hand!

 

Of course my favorite recipes are the ones that combine these acidic gems with sugar. Perhaps the statement "opposites attract" explains the beautiful flavor explosion when lemons or limes are combined with sugar.

 

Their acidity cuts the sweetness of the sugar and the sugar cuts the acidity of the citrus. This is a match made in the puffy meringue clouds of heaven!

 

Teri Bell is co-owner of Miss Sophie's Marketplace at the Mighty Eighth in Pooler. 

Go to sophiesmarketplace.com.

 

Here are a couple of my favorite sweet and acidic recipes for you to try and make your own memories with.

 

COCONUT-LIME BARS

Makes 16 bars

Recipe adapted from Cooks Illustrated

 

Crust

5 ounces animal crackers

3 tablespoons packed brown sugar

1/8 teaspoon salt

4 tablespoons unsalted butter, melted and cooled slightly

 

Filling

2 ounces cream cheese, room temperature

1 tablespoon grated lime zest

1/8 teaspoon salt

1 (14-ounce) can sweetened condensed milk

1 egg yolk

½ cup fresh lime juice (don't be tempted to use bottled lime juice)


 
Topping

¾ cup sweetened shredded coconut, toasted until golden and crisp

 

Preheat oven to 325 degrees F.

Foil line your 8 by 8 pan, lightly spray with oil spray. Set aside.

For crust, combine animal crackers, brown sugar and salt in a food processor, pulse until all pieces of cookies are finely ground. Add melted butter and pulse 3-4 times until it resembles coarse sand.

 

Pour mixture into foiled lined pan and press down firmly and evenly using a bottom of a measuring cup. Bake until crust is golden brown, about 15 minutes. Set aside to cool while making the filling.

 

Using a hand held mixer in a medium speed, mix softened cream cheese and condensed milk until just combined, add lime zest, salt, and egg yolk until incorporated. Using a rubber spatula add lime juice and fold in until combined.

 

Pour filling into the prepared crust and bake until just set, about 15-18 minutes, longer if doubling or tripling the recipe (cover loosely with foil if top is getting too brown). Cool to room temperature and then chill, covered in refrigerator, 2 or more hours.

Using the foiled edges, gently lift the cheesecake out of the pan, cut into 16 squares, top with toasted shredded coconut flakes and serve

 

ANGINETTI (ITALIAN LEMON DROP COOKIES)

 

Cookie

½ cup sugar

¼ cup vegetable shortening (i.e. Crisco or other solid shortening)

3 large eggs

1 ½ teaspoons lemon extract

2 cups all-purpose flour

1 ½ teaspoons baking powder

1/8 teaspoon salt

½ teaspoon lemon zest

 

Preheat oven to 350 degrees F.

Using a mixer, cream together sugar and shortening. Add eggs and lemon extract and beat well. Add flour, baking powder, lemon zest and salt and mix until combined. The dough should be soft and sticky.

 

Using a cookie scoop or a teaspoon, drop dough onto a slightly greased cookie sheet and press to flatten. Bake for 10-12 minutes. Cookies should be firm and lightly brown. Remove from cookie sheet and transfer to a cooling rack. Allow to cool completely.

Drizzle glaze on top of each cookie. Sprinkle with any remaining lemon zest

 

Glaze

3 cups confectioners' sugar

¼ cup water

1 tablespoon freshly squeezed lemon juice

1 teaspoon lemon zest

 

Combine confectioners' sugar, water, lemon juice and lemon zest and mix until smooth.

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National Museum of the Mighty Eighth Air Force | 912.748.8888 | m8afnews@mightyeighth.org | http://www.mightyeighth.org
175 Bourne Avenue
(I-95 at Exit 102)
Pooler, GA 31322