On Tuesday, April 1, we will have a fundraiser at Colton's Steak House. The restaurant will generously donate a portion of that evening's sales to our group which we will use to fund a field trip to Kansas City this fall. Let's show our support. The fundraiser is from 4 till 8 p.m. We hope to see you and your friends and family there!
Wednesday, March 5, 2014
Friday, February 14, 2014
- Chik-fil-A's founder, Truett Cathy, opened his first restaurant in 1946.
- At age 92, Cathy opened his "dream restaurant"--Truett's Luau--in Fayetteville, Georgia, in December last year.
- It took five years for Van Voorn to bring this location into operation.
- Chik-fil-A does several studies before determining a location for a new restaurant. These studies include soil samples and demographic studies.
- Van Voorn originally planned to open one restaurant in Columbia, Missouri, and two in Jefferson City, all within a month.
- The price for the property in Columbia kept going up, so Van Voorn abandoned that idea. The original location for the second restaurant in Jefferson City was to be across from St. Mary's Hospital. St. Mary's upcoming relocation to a new facility changed those plans.
- Construction took longer than expected. They went through several framing companies--some didn't show up to work and others didn't follow the blueprints.
- The day before the Grand Opening, Van Voorn found out he needed a separate license to sell ice cream. Thankfully, it only cost $10 and was easy to obtain.
- Chik-fil-A conducts what it calls the First 100 at each Grand Opening. In short, these 100 people camp out for the 24 hours before the official opening and receive one Chik-fil-A meal per week for a year.
- This location's First 100 included people from as far away as Utah.
- The First 100 event at this location occured on one of the coldest nights of the year.
- Van Voorn provided a big tent and heaters to help keep the First 100 warm.
- After being on and off the phone with his attornies and Chik-fil-A's public relations department, Van Voorn was told at about 9:30 p.m. to bring the First 100 inside for the night.
- They stayed till 4:30 a.m. when they were ushered out so the restaurant could be cleaned and ready for the television and radio crews arriving at 5:15 a.m. for the 6 a.m. opening.
- This location served 4,700 people on its Grand Opening day.
- This location currently employs 101 people.
- Seventy percent of its business is from the drive-thru.
- All the food served at Chik-fil-A arrives fresh at the restaurant, except the chicken, which is frozen.
- The chicken is all hand-breaded on-site.
- The biscuits are made fresh every morning.
- Lemonade is made fresh, on-site, every day from Sunkist lemons. Between five and 10 cases are cut and squeezed.
- They use about 400 pounds of sugar every day--for sweet tea and lemonade.
- Salads are prepared fresh after you order them.
- A 500-pound tank behind the building provides the carbon dioxide for the fountain drinks.
These Backstage Kitchen Tours are free for the asking. They are limited to five people at a time and last five to 10 minutes.
Thanks, Tom and Chik-fil-A!
Monday, January 13, 2014
Yesterday we held our third annual Parents' Meeting. Seven of our families participated. Here is a sampling of what we did:
- Reviewed 2013--events and finances.
- Welcomed two new volunteers: Sue as Service Projector Coordinator and Evie as Art Club Coordinator.
- Discussed several things we would like to do this year--including field trips, service projects, Art Club, Quest Club, Kidsfest, the July 4th parade, and a FUN trip to Kansas City.
- A Q&A especially for those new to homeschooling.
We laughed a lot, came up with some great ideas, and got to know each other a little better.
We are looking forward to another great here at JCSHG. We hope you will join us!
Sunday, November 24, 2013
|Two trailers for our crowd.|
Eight of our families enjoyed lovely weather for a hayride and bonfire at Binder Park on Thursday, November 14. We started with a scenic hayride through the woods that ended at the bonfire area. The weather was cool enough for us to enjoy the bonfire by cooking s'mores, hot dogs, and popcorn. Much fellowship was had around the fire by the moms while the kids explored the nearby dry creek bed and the open area by running and playing games. Then another hayride back through the woods ended our two-hour adventure. We look forward to doing it again next year!
|Enjoying the trip.|
|A little smoke.|
|Cooking class, anyone?|
Monday, October 14, 2013
|Some of the gang.|
|Look at that!|
The kids enjoyed some play time by the stream, jumping rocks and swinging on a vine. We also stopped at the pond to watch some phoebes (a local bird) diving for bugs. The kids tried to get the birds to talk back to them, but were unsuccessful.
--text by Sue B.
--photos by Melanie B.
Tuesday, October 1, 2013
|Our group for the field trip.|
|Margo leading the tour.|
|Part of the aquaponics system.|
Thank you, Margo and Charles for teaching us about aquaponics. And thank you for the cucumbers!
--by Evie M.
|Cucumbers hanging on the vine.|
Monday, September 30, 2013
|Our meeting's organizer--Kelly S.|
|The experimenters with their egg-drop contraptions.|
We broke eggs and identified their different parts. We examined some eggs to determine which had been boiled and which ones hadn't--without breaking them. And, we got to examine an egg that had been soaked in vinegar. It was translucent (and squishy!). With a flashlight we could see its yolk.
|The paper and Scotch tape contraption's result.|
The egg-drop contraptions were dropped from the top of the house onto concrete. Some survived and some didn't. Surprisingly, the one made only of paper and Scotch tape survived with only a crack.
|Walking on eggs.|
The kids also got to stand on a dozen eggs and then the cartons of eggs were placed like stepping stones and they got to walk on them. And they didn't crack! (No, they were not boiled eggs.)
Lots of fun was had and we decided we would like to do another egg drop to perfect our contraptions!
--by Evie M.