Photo of The Arizona Story text book

AHS 4th grade Arizona History Book Wins Award

Congratulations to the Arizona Historical Society for winning a 2009 Award of Merit for Educational Programming Excellence from the American Association for State and Local History for the Arizona Story.

The Arizona Story represents the new generation of educational programming. Written by our own Kyle McKoy of the Arizona Historical Society, the 4th grade textbook combines vivid graphics, museum collections, state and national history, and supports multiple intelligence learning strategies for the classroom. The text is aligned with the 4th grade Social Studies Standard and places a special emphasis on analyzing and assessing primary resources. The Arizona Story accurately covers Arizona history from prehistory to the present, spotlights significant history from various regions around the state, and excites young students to explore their state history and take pride in their community.

In less than 20 years, today’s fourth-graders will make political decisions and policies that will affect the preservation of our state’s history. An appreciation for Arizona’s past will ensure their decisions are wise and well-informed.

Kyle is going to Indianapolis in August to receive this award. Congratulations on a well written book.

More from Janie on the San Luis Obispo Trip

Leaving behind the sizzling Phoenix heat, thirty League members and guests boarded a US flight for San Luis Obispo, California. A short time later, the balmy coast weather welcomed us as we disembarked. Our rented mini-vans were waiting at Enterprise. Sharron McKinney, Pam Ryan, Carolyn Mendoza, and Janie Burke were the volunteer chauffeurs for the duration of the tour.

After checking into the Quality Inn Suites, the participants were free to wander through the many quaint shops, check out the antique boutiques, wander along the canal, tour the Mission San Luis de Tolosa, and visit the local wine shops to sample the region’s products. We all enjoyed hotel’s happy hour out on the patio before heading to different restaurants.

After an early breakfast at the hotel, we traveled north for the forty-five minute drive to the Hearst Castle. As we meandered up the Hearst Castle Road, some bright eyed ladies were able to spot descendants of the zebras, which Hearst included in his private zoo.

During the day, we were able to participate in three tours. Our first tour was the Experience Tour which provided an over all view of the setting. Tour 2 was Casa Grande where William and his mistress, Marion Davis, spent most of their time entertaining Hollywood stars. Tour 4 included the gardens and a smaller guest house where Marion and William like to stay. Of course, we saw the lovely pools, the gardens, and the kitchen that could meet anyone’s needs, and rows and rows of kingly decorated rooms.

We took the long way home as we stopped for “refreshments” at Cambria and toured Main Street of Moro Bay. Each are quaint sea side villages with much to offer in the way of beauty, history, fresh fish, and wineries.

Thursday was a very simple day: check out; fly home.

Wine anyone?

Who's Your Daddy? It Does Make A Difference

From Janie Burke on the League’s trip to Hearst Castle:

Who’s your daddy? It does make a difference as we learned on our May 2009 destination to the Hearst Castle in San Luis Obispo, CA. The daddy, George Hearst, grew up in Missouri and after graduating from mining school, he tried his hand at farming, selling shoes, and prospecting. He missed the gold rush period, but was part of the silver riches in Nevada known at the Comstock Lode. Eventually he settled in San Francisco, married a young school teacher, and had one son.

Randolph William Hearst was definitely born with a silver spoon in his mouth. Daddy acquired The Daily Examiner as part of a debt collection, and this gave William Hearst his first experience as a newspaper person. William did build his own empire, but had to wait until his father died to begin building his dream castle on land that his daddy acquired years earlier. At age 57, William began working with Julia Morgan to put his ideas into place. Together they spent over twenty-seven years perfecting the Hearst Castle and according to legend; it was never completed because Hearst kept changing his mind. Total cost: ten million dollars.

Grants Awarded to Museum

The Museum is very grateful for their grant money from the Historical League. The funds go to such projects as MYCE (Museum Youth Curators Experience), National History Day, and wonderful interns from ASU. The new Sandra Day O'Connor exhibit is sponsored by the Historical League and should have a grand opening in the fall. We also help provide digital and video cameras, computers for video conferencing and membership in Papago Salado Project. A new project is St Mary's Food Bank Collection. This is the first food bank in the world and we are processing this collection now. Many other items are included for a total of $69,525 in grants.

Seth Willey, Administration and Facilities, Ashley Smith, Library and Archives, Megan Gately, Education, and Dr Peter Welsh, Director, with Jeannine Moyle, accept grant gifts.

Staff Appreciation Luncheon

It is always a great day to see the fruits of our fundraising labors when we present the Grant money to the Museum staff. This year over $69,000 was awarded from the Historical League at the June meeting. We enjoyed lasagna, rolls and salads for this luncheon. One favorite was Romaine Salad with Two Cheeses from page 169 of Tastes & Treasures thanks to Betsy Davis. She told me she couldn't find Beau Monde seasoning at the store but looked it up on the internet and made it herself. Very resourceful lady.
3/4 cup olive oil
1/2 cup (2 oz) shredded Parmesan cheese
1/4 cup (1 oz) shredded Romano cheese
2 avocados, chopped
6 green onions, chopped
juice of 2 lemons
2 teaspoons Beau Monde seasoning
1/4 teaspoon salt
2 heads romaine, trimmed and torn into bite-size pieces.
Combine the olive oil, Parmesan cheese, Romano cheese, avocados, green onions, lemon juice, Beau Monde seasoning and salt in a large bowl and mix well. Arrange the romaine over the top; do not mix. Chill, covered for 4-24 hours. Toss just before serving. Serves 6 to 8.

Recognition Luncheon Photos

Mary Parker announcing all the new board members.

Jeannine Moyle turns over her President's report to
our new President, Ruth Ann Hogan.

Mary Parker and Dee Steen

did a wonderful job arranging the event
at Lon's at Hermosa Inn.