November 15th, 2013
Recently the students, faculty and administration from St. Marys Area High School made a donation to Elk Regional Health Center to be used for womenâ€™s health services. Shown from left to right in the first row are SMAHS Principal Dr. Josh Williams, Sierra Ginther and Charlotte Floravit, ERHCâ€™s Public Relations Director; in the second row Meghan Henderson and Kylee Ehrensberger; and in the third row Ryan Miller and Rebekah Caretti.
Elk County Catholic High School held its annual Fall Athletic Awards Program on Wednesday, Nov. 13, with the event, which is sponsored by the ECCHS Athletic Association, focusing on the accomplishments of all of the school's athletes during the fall sports season.
St. Marys City Police Chief Todd Caltagarone requested the purchase of a new SUV for the department during a recent budget meeting with members of the St. Marys City Council.
The department is hoping to replace its 2008 Ford Expedition SUV at a cost of $38,000, which they will keep as a utility vehicle for use by the canine unit.
The SMPD currently has a fleet of six vehicles and did not purchase any new vehicles in 2013. They plan to purchase three new vehicles in 2015.
Residents of the city of St. Marys will see no tax increase in the 2014 proposed budget.
Members of City Council along with additional city staff discussed details of the budget during a recent special meeting. Formal approval to advertise the budget will take place at the next regularly scheduled City Council meeting on Monday, Nov. 18.
The 2014 budget is $6,065,635, an increase from the 2013 budget of just over $94,000 equal to about 2 percent.
Veterans attending the Community Nurses Adult Day Services program were honored on Veterans Day.
Elk County Veterans Affairs Office Director Leslie Neal presented each of them with an American flag which was flown over the U.S. Capitol in Washington, D.C. along with a certificate of appreciation and an American flag pin. Kathy Renaud, LPN, Community Nurses Adult Day Services director said while the adult day center honors their veterans each year, this was the first time they were presented with American flags.
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.