Archive - Nov 13, 2013
Raymond "Gabby" Burkhardt, 74, of Export, died Saturday, Nov. 9, 2013, following a brief illness.
He was born Nov. 21, 1938, in Pittsburgh, a son of the late Francis and Grace (Kelly) Burkhardt.
Gabby was the epitome of life itself. He knew how to live and how to love. He was always busy with one of his projects or helping someone else. He loved to share his magic and delighted in the wonderment of it all. He made us all believe. His numerous stories and jokes could always light up a room. He would look forward to winter and the first snowfall so he could go snowmobiling.
Marie K. Hoffman, 94, a resident of Elk Haven and formerly of 120 East Arch St., St. Marys, died Tuesday, Nov. 12, 2013 at the Elk Haven Nursing Home after an illness of the past several months.
She was born June 26, 1919 in St. Marys, daughter of the late John and Margaret Koerber Pfeufer. On Oct. 7, 1939, in the St. Mary's Church, she married Joseph G. Hoffman, who preceded her in death on Feb. 21, 2003.
Dr. Robert J. Hammer, an oral surgeon, died Oct. 25, 2013.
He was born Oct. 1, 1926, in St. Marys, the son of the late Chester A. Hammer and Frances Ritter Hammer. On July 2, 1955, in Chicago, he married the former Marilyn Brown.
Raymond D. Cook, 93, of Treasure Lake, DuBois, formerly of St. Marys and Truman, died on Friday, Oct. 25 at the DuBois Regional Hospital.
He was born on Jan. 22, 1920 in Freedom Station, Ohio, the son of William and Helen Cook. On Jan. 26, 1943, he married Dolores Davis, who preceded him in death in 1999. They were married for 56 years.
Recent published reports indicate the Elk County Catholic School System is among 14 school districts in the region which have purchased a controversial beef product through the National School Lunch Program (NSLP).
The "lean finely textured beef " (LFTB) is on a federally approved list of items suitable for consumption in schools. It is made up of about 65 percent fat. The product is created when manufacturers use scrap pieces of meat which are ground up and treated with ammonia hydroxide before being frozen. Up to 15 percent of that mixture is then added to beef products.