CityView Magazine

Left to right, Dr. Britt Davis, Vice President for Institu- tional Advancement at Campbell University; Camp- bell University President Dr. J. Bradley Creed; and Campbell alumnus and longtime suppor ter Tom Keith were on hand for Thursday's groundbreak- ing of the Center for Medical Education & Research and Neuroscience Institute. The five-stor y building, expected to be completed in summer of 2022, will house Cape Fear Valley Health's residency program. Campbell's Jerr y M. Wallace School of Osteopathic Medicine is the sponsoring medical school for Cape Fear Valley Health's residency program. – From Fay-List, Jan. 14 F ROM OU R N E WSL ET T ER S "W H AT EDUC AT ION IS A L L A BOU T" It was a proud moment on that March day in 1976 when a contingent from Fayetteville traveled to Washington, D.C. to watch President Gerald Ford recognize Ruby Murchison as National Teacher of the Year. "I was greatly impressed, of course, with one fact that I understand you are ver y proud of," Ford said at the time. "You don't teach subjects, you teach children, and I think that is really what education is all about." Murchison, a firm but gentle educator who helped integration take place seamlessly at Washington Drive Junior High School, died Jan. 10. She was 88. – From The Insider Newsletter, Jan. 12 MARION BRYAN SHARED A RECIPE for the delicious pasta sauce she grew up loving in her native Philadelphia, which had a large Italian immigrant population. "My dearest friend's mother was an Italian immigrant who came to the U. S . after the war," Br yan said. "Her home was always filled with people who only spoke Italian; they were so interesting to me. Her father was a Russian immigrant, same stor y of immigrating after the war, and there were always old men, called Grandfather or Uncle (but none who were related), living with them. "How I loved that diversity growing up!" M A R ION BRYA N' S SPAGH ET T I SAUCE 1 pound sweet or hot Italian sausage (I use a mix of both) ½ pound ground beef ½ cup finely chopped onion 2 cloves garlic, crushed 2 tablespoons sugar 1 tablespoon salt 1½ teaspoons dried basil leaves ½ teaspoon fennel seed ¼ teaspoon pepper 1/8 cup chopped parsley 4 cups canned tomatoes, undrained; or 1 can (2 pounds, 3 ounces Italian-style tomatoes (I use Italian tomatoes) 12 ounces tomato paste ½ cup water Remove sausage meat from outer casings, chop the meat. In a large pot, over medium heat, sauté the sausage, beef, onion and garlic, stirring frequently until well browned. Add sugar, 1 salt, the basil, fennel, pepper and parsley; mix well. Add tomatoes, tomato paste, and water, mashing tomatoes with a wooden spoon. Bring to boiling; reduce heat; simmer, covered and stirring occasionally, until thick, 1½ to 2 hours. – From The Foodie Newsletter, Jan. 4 E A R L' S PE A R LS "The COVID-19 pandemic is proving costly in a variety of areas, but one I keep reading and hearing a lot about is in the classroom performance of high school students. I have a deep appreciation for the challenges COVID-19 has forced on the education community, some from a personal perspective," Earl Vaughan Jr. writes in The Press Box, Jan. 15. "In the face of all the battles we're tackling now, I' d like to suggest a change that will help ever yone. Instead of requiring a 2.0 average, let's lower the standard slightly and say that to remain eligible for extracurricular activities, you have to earn at least a passing grade in all of your classes each semester." SUBSCRIBE: TEX T PRESSBOX TO 22999 SUBSCRIBE: TEX T FAYLIST TO 22999 SUBSCRIBE: TEX T CIT Y VIEW TO 22999 SUBSCRIBE: TEX T FOODIE TO 22999 6 February 2021 Y U M !

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