Rutland Daily Herald from Rutland, Vermont • 19

I 4 i i r-y Vi tin e-a5' i-1 THE SUNDAY RUTLAND HERALD AND THE SUNDAY TIMES ARGUS MAY 9 1976 SEC 3 -THREE Rutlands Italian Community Still Retains Old World Flavor Vermont Italians The festival which lasted several days was partly religious and a statue of the Virgin Mary was pulled on a wagon during a festive parade But the festival also was full of revelry and featured a carnival fireworks and a lot of Italian food A priest from New York annually came to Rutland to participate in the festival (Continued from Page One) discrimination during the early 20th century Living in close proximity to each other and still sharing many of the customs as well as the language of the old country the Rutland Italian families of the 1930s and 1940s were a more closely knit group than their descendants today Contemporary Italian families are well assimilated Into the community at large both socially and geographically While there still are vestiges of the native country evident in individual homes there- is not as much community-wide activity as there was 30 and 40 years ago Today both the Italian Aid Society and the Italian American Society in Rutland are open to those who are not of Italian descent and the Anita Garibaldi club a womens organization allows members who are not of Italian heritage as long as their husbands are The three organizations have a combined membership of between 300 and 400 In the past the two original societies had annual picnics but that activity ceased about 40 years ago One of the grandest annual Italian festivals of days gone by was the Feast of the Assumption held every August in the Meadow Street area up until about a few years ago (Continued from Page One were prominent landowners and merchants These monied groups first led the Italian-Vermonters to some extent mainly because they were the first of the permanent settlers within the Italian colony in Barre Suspicious of government because in Italy few of them could vote and generally anti-clerical the first arrivals were grateful to church labor and social organizations which were formed to help them adjust to the new life Ties to Italy remained strong in the first years and Italian newspapers such as Primo Maggio" LAsino and La Rivendicazione were regularly read In Barre there was an Italian Opera Company which presented musical plays The attitudes of the new arrivals were a continuation of their Some members of Rutland experiences in their homeland and accounted for their reluc-Italian families have tance to engage in politics for some years and to instead seek migrated to other areas of the political expression in the craft unions which supported their United States while others stonecutting skills here have intermarried with Because only about two per cent of the Italian population persons of different could vote in their native country their reach into the political nationalities And because structure tnere was limited The economy in Italy in the 1880s many of todays Rutland and 1900s was based on agriculture rather than industry and the Italians are American-born political system toas so repressive that anarchistic societies the ties to the homeland are not were formed The counterpart of those Italian societies as strong as they once were established in Vermont was not aimed at violence but was in tended to provide those services the Italian system had failed to produce Italian anarchism had little effect on the other people of the iZJTS Vermont cities and towns where Italians coventrated members the community The societies mstead served Italian needs and made their Vd Sain customs s3 members feel more secure in a nd wearing black for two years 11 was not only the Italians who went in for different political following the death of a family Th? Scottish colony of Vermont had a long tradition member still are adhered to of labonte and socialist electoral politics The Scottish granite And of course many tables cutters who came to Barre from Aberdeen liked to organize still fill up with pasta and other wers P' The political similarities of the Scots and Italians along with a mutual respect for their abilities as artisans provided the basis for the harmonious relations between the two theoretically competing groups The Italian anarchist -aid societies were the predecessors of trade union organizations in Vermont Their craftsmen mem- favorites of the Italian palate at meal time And in yet another sense the umbilical cord back to the quarry mines of Carrara A Readers' Column By Dorothy Rockwood 1 remains unsevered In the late bers were literate and sophisticated and opposed acts of in-1950s when the Vermont dividual terrorism and violence Marble Co won a contract for There was some violence though which clearly did not reflect work on a new office building the temper of the Italian colony as a whole However such in-for the US House of cidents were not unusual for those times when labor was or-r a i i ganizing throughout the nation and often the struggle became Washington DC about 15 bitter Interestingly there was little bitterness as a result of the carrara sculptors were isolated cases of violence Police Chief Patrick Brown of Barre to Vermont to work on wh0 was shot and critically wounded later signed the pardon for 116 J0D- his attacker (Much of the historic In another case Elia Cord renowned as the greatest stone material included In this ar- carver in Barre was shot and killed in an early confrontation dele was provided by Bruno between socialists and anarchists in the Socialist Party Hall on Baccel of Rutland Mr Baccel Berlin Street who formerly served as town Statistics on the exact numbers of Italians who came to clerk in Proctor is preparing a Vermont and those still here are not now available probably research paper on the history because it has been a long time since anybody felt like counting of the Italian community in the The Italians who came to Vermont and formed tight com-Rutland-Proctor area and munities within communities who formed anarchist and offered to share his findings socialist societies because they couldn't believe that any public with the Herald to aid in the frm of government could meet their needs have become a part preparadon of this article of the fabric of life of the state itself Italians could be counted more or less when they came because they were as all new immigrants are a breed apart Rep Americo Galli D-Barre longtime stone carver and veteran state legislator estimated last week that there were at one time more than 1000 Italian stone carvers in Barre alone Charles Calcagni of Barre after making his own thorough study put that number at several thousand But the breed apart became assimilated into the life of Barre Rutland Burlington and the other communities in which they lived No one has bothered for years to keep a tally on the number of Vermonters of Italian descent who make Vermont home It has been estimated that at the peak of Italian immigration sfieid Union High school Essex Vermont there may have been 30000 to 40000 sons and Educational i center electrical daughters of Italy living here The number must be far higher TRADERS 1 TorUo 0 Catherine Pratico at 76 is the grand dame of Pratlcos Greenhouse and Flower Shop that she and her husband Natele started almost 50 years ago (Photo by Jaffe) VICA Skills Olympics More than 500 people participated in the statewide VICA (Vocational Industrial Clubs of America) skills Olympics Wednesday at the Barre Regional Vocational-Technical Center Students from all over the state entered 34 contests including such diverse areas as job interviews machine drafting and offset printing Winners and prizes were announced Wednesday evening itouSdArea vi Thfenu-r 2Tchns now but il no longer seems important to try to total it up Miss Vermont Pageant To Be In Brattleboro EDITOR'S NOTE: Thl It a raadtrt' column dovotod to tho ox-chongo of Ideal and racipat tor too production preservation and proparatton of tood Sand contribution! to Food Editor The Sunday Rutland Herald and Times-Argut Barra Vt 1 If you asked most Americans what their favorite Italian foods were the answers would very likely be equally divided between pizza and spaghetti with meat and tomato sauce the mere tip of the iceberg For Italian cooking ranges from the mundane to the sublime all of it delicious Depending on what part of Italy it comes from it might be roasted or braised meat pasta filled or with a sauce or plain or elegant seafood Fresh vegetables and herbs play an important part as do a variety of cheeses often associated only with Italian cooking But let the Italian-American cuisine speak for itself which it does so well It has changed very little since leaving Italy except to adapt itself to ingredients available here and it can be found all over the country rather than in isolated pockets as with Greek food There are so many excellent recipes to cover that Italian cooking will take up the next several weeks of this column The following is often served as an appetizer but there is no reason it would not make a good summer fondue type dinner using whatever vegetables are available in the garden BAGNA CAUDA (Hot Garlic Dip) 2 cups heavy cream 4 Tbsp butter '2 tsp anchovy paste (or more if you like) 1 tsp finely chopped garlic Mixed vegetable pieces cleaned carrots celery cherry tomatoes cauliflower cabbage peppers zucchini Italian or French bread In a heavy (4 quart) saucepan bring cream to a boil and cook stirring) 15 minutes until reduced to 1 cup In another saucepan chafing dish or fondue pot melt butter add anchovy paste and garlic then add reduced cream and simmer until warm Keep warm (fondue set up or chafing dish) while serving Dip vegetable pieces in hot sauce and use a piece of bread as a plate When bread is covered with sauce from dripping vegetables eat it and get another piece Serves 6 as an appetizer (Try this even if you dont like anchovies You wont even know they are there) CAPONATA This is a favorite of mine to serve as an appetizer on crackers 1 medium eggplant peeled and cut in 14-inch cubes Salt 4 cup olive oil 2 cups diced celery a4 cup of finely chopped onion cup wine vinegar 1 tsp sugar 3 cups tomatoes peeled chopped and drained if canned 2 Tbsp tomato paste (4 cpp water 2Tbsp capers drained v4 cup small pimento-stuffed Spanish olives (whole) 1 small can ripe olives sliced and drained 2 flat anchovy fillets well rinsed and pounded to a paste 2 Tbsp minced parsley Salt Freshly ground black pepper Put cubes of eggplant in a colander and sprinkle with salt Set aside to drain for half an hour Pat dry with towel Heat half the olive oil in a frying pan and add celery and onion Cook until tender Remove to a dish Add remaining oil heat and add eggplant Code until lightly browned and soft Return celery and onion to pan and add vinegar sugar tomatoes paste and water Cook over medium heat for 5 minutes Add capers olives anchovies and parsley Bring to a boil then reduce heat and simmer for 20 minutes Add pepper and taste for salt It may not be needed Refrigerate in a bowl covered until needed Will keep a week in the refrigerator Serve at room temperature Serves 6 DEEP-FRIED RICE AND CHEESE BALLS 4 1 cup raw white rice 3 Vi cups chicken stock 2 Tbsp butter 4 cup-onion minced Vi cup freshly grated parmesan cheese 2 eggs 4 oz mozzarella cheese cut in Vi-inch cubes cup dry bread crumbs Vegetable oil for deep frying Bring stock to simmering point in saucepan and keep it simmering Saute onion in butter until onion is soft but not brown Add raw rice and saute 1 minute stirring constantly Add chicken stock and cook uncovered until liquid is absorbed Gently stir in Parmesan cheese Beat eggs until they are just combined Add rice mixture and stir gently to thoroughly combine Take up 1 Tbsp rice mixture place cube of mozzarella in the middle and top with another spoonful of rice mixture Shape into a ball with hands 7(011 ball in bread crumbs Refrigerate for at least half an hour before cooking Heat the oil to 375 degrees Preheat oven to keep cooked balls warm Fry about 5 minutes until golden brown and cheese inside has melted Drain on paper towel and keep warm until all are cooked Serve immediately Next week: Pasta: Make your own and how to use it In Vermont Miss Vermont will receive $1500 in scholarships at the state and national level minium in addition to a $500 clothing award for her competition Any contestant who participates at the state level will receive no less than $150 for the four-day competition Contestants must be a high school graduate by September and single and never married They must be residents of Vermont or attending a college or university or fulltime employees within the state BRATTLEBORO -Scholarship monies are being made available to Vermont girls between 17 and 26 who wish to participate in the 1976 Miss Vermont Scholarship Pageant The program is a preliminary to the Miss America Pageant in September the largest womens scholarship foundation in the world i Each year more than 70000 women at the local and state level compete for scholarships that exceed $1000000 in the entire program Editors note: The following is a correction for last weeks food column on Greek foods BAKLAVA 2 lbs walnuts (coarsely ground) 2 lbs phyllo (strudel dough) 1 cup sugar approx 2 tsp ground cinnamon approx 2 tsp ground cloves lb sweet butter melted whole cloves Sugar syrup: 3 cups sugar 4 cups water V4 bottle honey (about 'k lb) 3 cinnamon sticks Juice and rind of Vt lemon Boil syrup ingredients together until slightly thick Cool Butter well an 11 16 2 pan Mix together walnuts sugar ground spices and pour over it a little of the melted butter Put six pieces of the phyllo each individually buttered in the bottom of the pan sprinkle on some mixture add 3 more pieces phyllo buttered more mixture and continue thus until mixture is used Put 6 pieces of buttered phyllo on top cut into diamondshaped pieces stick a whole clove in each piece and bake in oven at 350 degrees for 40 minutes lower oven temperature to 300 degrees and bake 15 minutes When codied pour cold syrup over hot baklava Seves about 30 GALATOBOUREKO (Greek custard with Phyllo) 1 qt milk 1 cups sugar 34 cups farina (Cream of Wheat cereal) 1 cup butter 10 eggs separated 2 tsp grated orange rind 1 tsp vanilla 2 oz orange liqueur 1 lb phyllo Custard In a large saucepan heat milk and V2 sugar over low heat until warm Add farina slowly stirring until it thickens Add butter blend well and remove from heat Add vanilla orange rind and liqueur Stir well and cool Beat egg yolks and remaining sugar till frothy Beat egg whites till stiff and fold into yolks Add farina mixture to yolks and stir well Spiced syrup: 1 cup water 1 Vz cups sugar 1 tsp vanilla 2 oz orange liqueur 3 whole cloves 1 cinnamon stick 2 tsp orange peel Bring to a boil all the syrup ingredients except vanilla and liqueur Simmer over low heat 15 minutes Add vanilla and liqueur Remove from heat cool and strain Assembling: Grease a 10 14 baking pan Put 10 buttered sheets of phyllo in bottom Pour in cooled custard mixture and spread evenly Cover with rest of buttered phyllo sheetsWith a pair of scissors or knife cut top layer of bake at 350 degrees for 1 hour Pour cooled syrup over Cool before serving Serves 15 Bushey (Middlebury High School) Addison County Vocational Center 3 Ed LeClaire Brattleboro Union High School FOOD SERVICE 1 Tanya Kimball Addison County Vocational Center 2 Jill Colbert Brattleboro Union High School 3 Crystal Bryant Springfield Area Vocational Center INDUSTRIAL ELECTRONICS 1 Francis Grouchoe Essex Junction Educational Center 2 Brian Kazyk Brattleboro Union High School MACHINE DRAFTING 1 William Cram Springfield Area Vocational Center 2 Chips Tiigner Mt Anthony Union High School 3 Mike Ray Brattleboro Union High School MACHINE TRADES 1 Phil Scott Barre City Regional Voctech Center 2 and 3 tie Terry Davis Rutland Area VocTech Center and Bruce Steady Addison County Vocational Center MACHINE TRADES (JUNIOR) 1 James McKern Barre City Regional VocTech Center 2 Francis Lalumier Addison County Vocational Center 3 Ronnie Wells Lamoille Union High School MEDICAL SECRETARY 1 Catherine Bushey (Mt Mansfield Union High School Essex Educational Center 2 Lisa Fagga Essex Educational Center 3 Dawn Tomko Essex Educational Center NURSE AIDE AND ORDERLY 1 Karen Douglas Addison County Vocational Center 2 Lynn Sana Barre City Reg VocTech Center 3 Terri Hyland Rutland Area VocTech Center Also OFFICE MACHINE REPAIR 1 Kelley Palmer (Mt Abraham Union High School Addison Vocational Center 2 Brent Jerger (Vergennes Union High School) Addison Vocational Center 3 Thomas Jones (Mt Abraham Union High School) Addison Vocational Center OFFSET PRINTING 1 Mike Stankevitch Springfield Area Vocational Center 2 Damon Renaud Lamoille Union High School 3 Scott Richardson Springfield Area Vocational Center at a banquet held in the Barre Municipal Auditorium A special award for the 1976 outstanding apprentice was presented to David Grimes of the Rutland Area Vocational Center Ronald Bessette of Essex Educational Center won the 1976 outstanding learner award Roger Marcoux of Lamoille Union High School won both the Justin Smith Morrill award and the Vermont humanitarian award John Scholten of Addison County Vocational Center Middlebury won the Vermont master draftsman award A special Bicentennial award presented by the Department of Labor the Paul Revere Award was given to Daniel LeRiche of Lamoille Union High School CONTEST WINNERS DISPLAY 1 tie between Essex Junction Educational Center and Barre City Reg Voc tech Center JOB INTERVIEW Richy Blake Lamoille Union High School 2 Donna Slayton -Union 32 Barre City Reg Voc Tech Center 3 Daniel Lenche Lamoille Union OPENING AND CLOSING CEREMONIES 1 Lamoille Union High School OUTSTANDING CHAPTER AWARD 1 Lamoille Union High School PREPARED SPEECH 1 John Savage Lamoille Union 2 Lynn Sala Barre City Reg VocTecfi Center AIRCRAFT MECHANICS 1 Dennis Hammond Burlington High School 2 Lewis Maille Burlington High School OXY-ACETYLENE WELDING Craig Lavilette Burlington High School 2 Jeffery Kihns Lamoille Union High School 3 Michael Daniel Randolph Area Vocational Center PLUMBING ft PIPE FITTING 1 David Grimes Rutland Area VocTech Center 2 Ron Whitten Essex Junction Educational Center 3 Kim Kellogg Essex Junction Educational Center RADIO ft TV REPAIR 1 Mathew Martin Barre City Reg VocTech Center 2 Steve Trepamer Barre City Reg VocTech Center 2 Steve Nelson (Middlebury Union) Addison Voc Center SMALL ENGINE REPAIR 1 John Demgard (Poultney High School) Rutland Vocational Center 2 Bruce Siter Addison Vocational Center 3 Ernest Kurch Lamoille STONE TRADES I Michael LaLiberte Barre City Reg Voc Tech Center 2 Ernest Roy Barre City Reg VocTech Center 3 Betty Jean Eastmen Barre City Reg Tech Center WELDING METAL AIM? 1 John Adams Burlington High School 2 Brian Wells Lamoille Union High School 3 Ralph A Darrah Randolph Area Vocational Center Ex-Pittsford Birthday? ARCHITECTURAL DISPLAY 1 Gary Corey Mt Anthony Union High School 2 Karl Martin Mt Anthony Union High School 3 Paul Smith Burlington High School ARCHITECTURAL DRAFTING 1 Danny Lockhard Addison Voc Center 2 Richard Jones Essex Junction Educational Center (Middlebury 3 Norman Vachon Essex Junction Educational Center AUTO BODY 1 Paul Phillips (Otter Valley Union High School 2 Scott Grover (Black River High School) Rutland Vocational Center 3 Keith Garrow (Otter Valley Union High School Rutland Vocational Center AUTO MECHANICS 1 Keith Allen Lamoille Union High School 2 Bruce Baroffio Randolph Area Vocational Center 3 Robert CVarltsle Barre City Reg Tech Center BRICKLAYING- 1 Michael Novick Oxbow High School 2 Scott Noble Middlebury High School 3 Dave Kenyon Oxbow High School Addison Countv VocationalC Center BUILDING SERVICES 1 Leo Young Burlington High School 2 Gary Bailey Burlington High School 3 John Thompson Burlington High School CABINET ft MQXWORK 1 Buddy Salebra Rutland Area VocTech Center 2 Elaine Piper Addison County Vocational Center 3 Mike Robertson Rutland Area VocTech Center CARPENTER I Stephen Grimes Rutland Area VocTech Center 2 Kevin Lumbra Lamoille Union High School 3 William White Oxbow High School CHILD CARE 1 Jody Johnson U-32-Barre City Reg VocTech Center 2 Shen Labelle Brattleboro Union 3 Helm Daudelin Essex Junction Educational Center COM MERCIAL ART 1 Paul Carder Springfield Area Vocational Center 2 Michael Lunt Barre City Reg VocTech In 1964 he moved to the ranch of his son in Evaro Mont where he built a home Mr and Mrs Hayes reported they are in good health and are active around their home This spring Hayes is plowing and seeding a new hay field For about 20 years starting and feeding cattle Mrs Hayes before World War II he is recovering from a broken operated a poultry farm in wrist but plans to work in her Pittsford and made weekly flower garden when the cast is deliveries to homes and removed They now reside at businesses in the surrounding Route 2 Evaro Missoula area Mont 59801 IN SORORITY POULTNEY Sue Parsons daughter of Mrs Elaine Parsons of Poultney and the late Storer Parsons has recently pledged the Alpha Iota Chapter of the Alpha Chi Omega sorority at the University of Vermont Miss Parsons is a sophomore majoring in medical technology At 85 Luigi Marotti maintains a garden behind his home on Traverse Place that could feed the neighborhood Marotti came to Rutland in 1913 and worked at the Howe Richardson Scale Company for 41 years (Photo by Jaffe).