March 16, 2011
 Issue 7

Sitka Fine Arts Camp Volunteer Newsletter 


Greetings!

Well, it's really up to us now.  Some time during the excitement of Saturday's transfer ceremony, I had a brief moment of panic as the enormity of our undertaking hit me!  Did anybody else feel that way?  I'll bet I can name a couple of you who did.  But  once I was back in my grubby Carhart's with a scrub brush in my hand it was back to business as usual and I reminded myself: one step at a time and before you know it, you're at the top of the mountain.  And those steps add up pretty quickly when so many people are on the journey together.

 

Sunday was a terrific day, with thirty Sitka High Student Government members spending over 120 man and woman hours painting the 9 efficiency apartments in Kellogg Hall. They did a great job and got almost as much paint on the walls as they did on each other!  Many of them are campers, and they'll get to enjoy the fruits of their labor this coming summer.  They also donated the materials it took to get the job done, thank you Howard Wayne and your super students.

 

A group of volunteers also tackled the ceramics building and got the first coat of paint on the walls there. It's a cheery gold and I think it looks great.  Since there's no heat or water yet, working conditions are a bit challenging, but these guys continue to power through.

 

We have been enjoying fabulous lunches during our Saturday work parties, with food being provided by some of our more culinarily skilled volunteers.  People are really pulling out the stops and it just keeps getting better and better.  Someone requested that I publish a seafood chowder recipe that was served last week in my next newsletter, and since I happened to be the cook of that particular chowder (not that I'm bragging) I will include it in the sidebar.  Once you see what's in it, you'll know why it's so good. Believe me, it's not for the faint of heart - literally. 

 

I'm also going to include a wish list of a few specific camp and campus needs. If you're in the mood to donate, but would rather your donation go to dark room supplies than say, new toilets, you can specify and we'll make sure to channel your donation in the proper direction.  Actually, I think we're good on toilets, but you get my drift.

 

As for what's on the agenda work-wise for this Saturday, we've pretty much wrapped up Kellogg and we can move on to the fun stuff!  I know you're all itching to get to work on the quad buildings and we'll be working on North Pacific this weekend. We'll also continue with the Hillcrest units.  Carpenters bring your tools, there are roofs to be replaced, posts to be set, stairs to be built.  There is also moss to be scraped, gutters to be cleaned and fascia to be repaired.  Oh, and alders to be pulled, the flume to be cleaned, and windows to be washed.  If you want a job, we've got one for you.  And if you can't make Saturdays, but have time to give during the week there's always someone around ready to put you to work.  I'll be gone through spring break but you can always call the office at 747-3085 or email Cassi at cassi@fineartscamp.org and she'll get you lined up.  

 

Help support this week's projects:
$4,000: Water Heaters
Thank you to Dan Littlefield of Roy's Electric for volunteering to install them

$6,200: Roof Shingles for Kellogg's Roof
Thank you to Spenard Builders Supply for donating shingles for Wurster's roof

$2,000: New Carpet for Kellogg
Thank you to the 100+ volunteers that have gutted and put Kellogg back together. We're ready to carpet now!
Seafood Chowder

Prep time  15 min

Cook time 1/2 hour to 45 min
Ingredients;

 

4 cups milk
1 quart whipping cream
1 stick butter 
1/2 C flour 
salt, pepper to taste (about 1 t each)
thyme, sage to taste (about 1 T each)

 

6 strips bacon, coarsely chopped
2 large potatoes, cubed
3 stalks celery, chopped 
1 C carrots, chopped
1 12 to 15 oz. can creamed corn
8 to 10 oz.  smoked salmon (or to taste)
1 to 2 lb. shrimp, raw and coarsely chopped
1 to 2 lb. halibut and/or rockfish, raw and coarsely chopped

 

Boil potatoes and carrots together 10 to 15 min until cooked but still firm, drain

 

Fry bacon and onions 5 min, until partially cooked.  Add celery and cook another 5 min or so.

Mix bacon mixture, potatoes/carrots and creamed corn, keep warm.

 

On med heat, melt stick of butter, add  1/2 C flour, stirring constantly for about 5 min. to cook flour through.

 

Add 1 quart whipping cream, stirring, and cook until thick - about 5 min, do not boil.

 

Add milk and heat through.

 

Add salt, pepper, thyme and sage.

 

Add bacon mixture and smoked salmon and heat through, stirring frequently, do not boil.

 

When chowder is hot add shrimp and fish and cook about 5 more minutes until fish is opaque and starts to rise to the surface.
Thanks for the ongoing support,

 

Wendy Alderson

Volunteer Coordinator

www.fineartscamp.org/sjc

www.facebook.com/sitkafineartscamp

 



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