Shawn L. Ragsdale
FSU Classified Staff Council Chair
315 Colebank Hall
Phone: (304) 333 - 3647
2015 is a truly historic year for Fairmont State. Thank you for being part of our past, present and future. Please join us for celebrations throughout the year as we commemorate Fairmont State University’s Sesquicentennial.
TIME TO PRE-ORDER YOUR COOKBOOKS—RESERVE COPIES GOING FAST!
Fairmont State University’s Classified Staff Council and the Human Resources Office are proud to announce the upcoming publication of the FSU Sesquicentennial community cookbook: A Taste of Then and Now. (The attached image does not do justice to the true cover, designed by Tammy Holden with Cindy Staley’s photography. It will be comb-bound in burgundy, with the title on the spine in gold. It is gorgeous!)
All proceeds from the cookbook will go to FSU Staff Council’s classified staff scholarship and programs and to the Robert L. Heffner, Jr., Endowed Scholarship in Graphic Arts.
This book contains over 300 recipes, activities and crafts, all relating not only to our University on the Hill, but to our region in general. It includes the favorite recipes of faculty, staff, students, alumni, Pierpont colleagues and community members, past and present; and there’s a special Appalachia, West Virginia and Fairmont section chock-full of old-time recipes, arts, crafts, activities and lore specific to our region. Recipe notes tell you the history of a recipe, what made it “famous” among family, friends and co-workers and give you suggested changes or alternate preparation. Even if you’re not a cook, this will be a hoot to read!
The book will be delivered before Thanksgiving, just in time for fall and winter holiday gift-giving.
Cost per book is $12.00; $15.00 per book for mail fulfillment. Sorry—no volume discounts or special prices.
This will be a limited run of 1,000 copies.
Make sure you reserve yours by sending an email with your pre-order to email@example.com. All you need do is tell us how many books you wish to reserve for your purchase. This guarantees that your requested number of books will be reserved for you. If you change your mind later, you are not obligated to purchase any or all of your pre-order; but we can guarantee cookbook copies only for those who pre-order. First-come, first-served.
Pickup times/places and information on how to pay will be announced once the books have arrived.
Make sure you get your piece of Fairmont State history—pre-order today!
Have you seen the Sesquicentennial video and other information on our website? Have you added the Sesquicentennial logo to your email and other correspondence? How do YOU personally plan to celebrate our first 150 years? Make no mistake, this will be a year of celebrations, and we think there’s room for one more.
Would YOU like to be a part of the recorded history of this important year? You can be, and it’s easy! The Fairmont State University Classified Staff Council will be publishing an employee/student/former employee/former student/alumnus/alumna/community member COOKBOOK for 2015—and we want your recipes!
You know all of those wonderful potlucks and picnics and parties and office celebrations we’ve had down through the years, the ones with the “Oh, I’ve gotta have that recipe!” and “You HAVE to bring this next time!” and “May I take the rest of this home with me?” comments? You know those tried-and-true family and friend dishes without which no gathering is complete? Remember your mom’s or dad’s or grandma’s or uncle’s/aunt’s special recipe, always made with love and always looked forward to by the whole family, if not the whole community? These are what we want for the Sesquicentennial cookbook!
A note on the Sesquicentennial on the FSU webpage notes, “Thank you for being part of our past, present and future.” This is so true, and reflects the very nature of Fairmont State, a small community grown large, expanding the horizons of not only our students and employees, but our community and our world. We have 29,000 alumni out in the world, making a difference, and our impact grows from our modest “University on the Hill” and all who have made changes and have been changed for the better.
Your FSU Staff Council thus invites you to show your pride in your FSU community and history: Be a part of the Sesquicentennial Cookbook!
Here’s what’s planned so far: