save the dates - lodge brooklyn · 2017. 3. 13. · save the dates of lodge brooklyn future...
TRANSCRIPT
save the datesof lodge Brooklyn
future meetings
we hope to see you
BBq summer kick-off Sunday, June 4, 2017
1:00 PMGjøa Sporting Club, Brooklyn
tea party Sunday, April 23, 2017
1:00 PMGjøa Sporting Club, Brooklyn
st. patty theme Sunday, March 19, 2017
1:00 PMGjøa Sporting Club, Brooklyn
Zone 1 memorialTentative
Sunday, March 26, 20174:00 PM
Our Saviour’s Lutheran ChurchBrooklyn
newsletterVolume 3, Issue 3
March 2017
Behind the Scenes,
Have you ever wondered how much work goes into a play? There are script rewrites,casting, endless rehearsals, finding space, creating props, lighting design,advertising, and then the actual performance. Most likely that 1-2 hourperformance that you enjoyed or endured (LOL) actually took over 100 hours tocreate as well as a huge team behind the whole production, not just the people onstage. You saw the actor, what you didn’t see was the writer, director, castingdirector, props manager, stage manager, lighting crew, stage crew, costume designer,promotional director, and so many more. Our Lodge and Sons of Norway as awhole is similar in this way. We are a patchwork quilt created by individuals thatcontribute to our community as a whole, maybe they aren’t on the front lines anddon’t take a bow when the curtain falls, but they have helped tremendously tomake everything happen, they are the thread that keeps us stitched together.
Bob Carlson, one of our finest, is just one big bucket of joy and always there in thebackground as well as the fore ground. He helps with our Lodge entertainment aswell as creating activities for LOV as well as supporting events for our communitysuch as the most recent, Embrace Winter Festival, organized by another close to ourheart, Victoria Hofmo who runs Bay Ridge Arts and Cultural Alliance (BRACA) aswell as The Scandinavian East Coast Museum. Another great woman of note whopartook in this festival was our very own Elsie Willumsen who put together ashowcase of watercolor fashion illustrations created in 1945 and 1946. And,behind the scenes for our Lodge, we have Solveig, Sigrun, and Ester, who arealways making sure the food is on our plate and everything is organized. What itcomes down to is that these are the people helping build our quilt, one piece at atime, to share with our community. We look forward to everyone contributingtheir swatch for a great, warm, and colorful quilt.
Fraternally yours,
Kimberly Breiland, President
www.LODGEBROOKLYN.org
Did you know including Odin, Thor and Freya thereare 51 major Norse Gods & Goddesses??? Today welearn about Heimdall.
Heimdall is one of Æsir and he’s the guardian of Asgard(the stronghold of the Gods). He is one of Odin’s sonsand is the born from 9 mothers! Heimdall is known asthe whitest of the gods. He has gold teeth and owns agolden-maned horse Gulltoppr. He is, also, known tohave a relation to rams and is connected to the world treeYggdrasil.
His home is named Himingbjörg. It sits at the top ofBifrost, which is the rainbow bridge leading to Asgard.Heimdall needs less sleep than a bird and his eyesight isso perfect that he can see way over hundreds of milesthroughout the night and day! Also, his hearing is sogood that he can even hear the grass growing!!! Day &night Heimdall is guarding the rainbow bridge with hishorn, Gjallarhorn (Resounding Horn) ready to blow it ifany intruders approach the bridge. During Ragnarok, thegods know they are facing danger when they hearHeimdall blowing the Gjallarhorn warning them of thegiants’ arrival! The giants cross the bridge into Asgardand kill the gods. Loki, the traitor and Heimdall kill eachother as the world burns and sinks into the sea. (Inseveral verses of Norse mythology, Heimdall was
considered the father of mankind and might haveestablished the hierarchical structure of Norse society.)
Besides salmon and trout, one of Norway’s freshwaterfish is the Arctic char.
The Arctic char is a cold-water fish living in Alpine lakesand arctic and subarctic waters. This fish spawns infreshwater, they return from the ocean to their place ofbirth, freshwater rivers to spawn. No freshwater fish isfound as far north as the Arctic char! It’s mostly commonin the Nordic countries and the Scandinavians fish forthe char extensively! They are related to the salmon andlake trout and have many of their characteristics. Thechar vary in color, depending on the time of the year andthe lake’s environmental conditions. They can weigh upto 20 pounds, but, usually they are only 2 to 5 pounds.Their color ranges from bright red to pale pink. Char arefarmed in several countries including Iceland, Norway,Sweden and Finland. They can be found in theNorwegian Arctic, Svalbard, Bjørnøya and Jan Mayen.The char stocks are managed on regulations adopted in1997. Since 1997 fishing in nature preserves has beenprohibited and fishermen have to get a license from thegovernor’s office to fish for char.
Fra Presidenten, Mary B. Andersen, March 2017
www.LODGEBROOKLYN.org
fra presidenten—march 2017
newsletterVolume 3, Issue 3
March 2017Page 2
know your norse mythology and your norwegian fish!
1905 Heimdall by Carl Emil Doepler, Jr.
www.LODGEBROOKLYN.org
newsletterVolume 3, Issue 3
March 2017Page 3
st. patty themeSunday, March 19, 20171:00 PM until 4:00 PM
Gjøa Sporting Club, Brooklyn
• $10 Lodge Brooklyn members, $15 all others, weare having this event catered and $20 is suggested
• Corned beef and cabbage • Raffles and 50/50
tea partySunday, April 23, 20171:00 PM until 4:00 PM
Gjøa Sporting Club, Brooklyn
• $10 Lodge Brooklyn members, $15 all others • Open face sandwiches • Raffles and 50/50
BBq summer kick-offSunday, June 4, 20171:00 PM until 4:00 PM
Gjøa Sporting Club, Brooklyn
• $10 Lodge Brooklyn members, $15 all others • Hot dogs and hamburgers • Raffles and 50/50
les roaring 20sDinner Dance
Friday, March 24, 20177:00 PM until 11:00 PM
Dyker Golf Course, 1030 86th St., Brooklyn
• Supported by Bethlehem Lutheran Church • $80 per person, $70 per person for table of 10
lodge Brooklyn meetings and others
work week at lovMarch 24 – 26, 2017
You do not need to be a professional. For those whocome to work, there is no charge for your room andboard. Beverages are on your own. Please contact LOVBuildings and Grounds Chairperson Rick Budrick:[email protected]
105th anniversaryFredriksten Lodge 3-125Saturday, March 25, 20171:00 PM until 5:00 PM
187 State Rd., Bensalem, PA 19020
• $35 per person; dinner, music, and dancing • RSVP: [email protected] or 215-915-0561
waffle daySaturday, March 25, 201711: 00 AM until 2:00 PM
American-Swedish Historical Museum1900 Pattison Ave. Philadelphia, PA 19145
• $12 ($8 for members) includes waffles and abeverage.
• Register by phone: 215-389-1776
Zone 1 memorial serviceSunday, March 26, 2017
4:00 PMOur Saviour’s Lutheran Church, Brooklyn
happenings near us
www.LODGEBROOKLYN.org
newsletterVolume 3, Issue 3
March 2017Page 4
viking auction + feastSaturday, April 1, 20172:00 PM until 6:00 PM
St. Peter’s Lutheran Church, 11 Ogden Ct., LI
• Buffet and Chinese Auction • $20 per person • Karen Olsen-Helmold; 516-935-0751
parade fund-raiserSunday, April 2, 20174:00 PM until 8:00 PM
Salty Dog, 3rd Avenue, Brooklyn
• Raffles, raffles, raffles• For more info, contact [email protected]
crowning of miss norwaySaturday, April 8, 2017
2:00 PMNorwegian Christian Home and Health Center
1250 67th Street, Brooklyn
• $40 adults, $15 children under 12 • For more info: NIAHistory.org
80th anniversaryNorden Lodge 3-407Sunday, April 30, 201712:00 PM until 4:00 PMMarconi Manor Ballroom
• $55 per person; dinner and entertainment • RSVP: Karen Olsen-Helmold; 516-935-0751
happenings near us
www.LODGEBROOKLYN.org
newsletterVolume 3, Issue 3
March 2017Page 5
lov golf tournamentWeekend of May 5 - 7, 2017The “John Karlsen Memorial”
Land of the Vikings
• Tournament Fee: $70 per Golfer • eMail Bev or Rick for info: [email protected] • Call Bev or Rick for info: 570-461-3500
syttende mai paradeSaluting Norwegian Immigrants
Sunday, May 21, 20171:30 PM
Steps off at 80th Street and Third Avenue
• $10 Lodge Brooklyn members, $15 all others • Raffles and 50/50
Zone one scholarshipSunday, June 11, 2017
1:00 PM Reception; 2:00 PM ShowThe Star Playhouse; Commack, NY
• $20 per person• For an extra $40 per person, enjoy dinner• For more info: [email protected]
antique car showVendor Fair and Scandinavian Festival at LOV
Friday, August 11, 2017
Anyone wishing to help that weekend or participate asa vendor please contact Karen Olsen-Helmold at516-935-0751 or [email protected]
happenings near us
www.LODGEBROOKLYN.org
newsletterVolume 3, Issue 3
March 2017Page 6
www.LODGEBROOKLYN.org
newsletterVolume 3, Issue 3
March 2017Page 7
Hannah McLoughlin January 22
Karin Holldorf February 11
Freddy Olsen March 4
Ingrid Ommundsen March 5
Jorulf Tranoy March 5
Nicholas JK Bahne March 14
Ragnhild Wallstedt March 20
Kjellaug Tangen April 2
Hailey Louise Papa April 9
Kimberly Breiland April 14
Oddbjorg Olsen April 16
Elsie Willumsen April 21
Tonnes Tonnessen April 29
Sigrun Larsen May 5
Corinne Alexis Hall May 8
Daniel Johnson May 12
Janet Faaland May 18
Amanda McAvena May 29
David Thorsen June 20
Beverly Malmbeck June 25
Olivia Rasmussen June 26
gratulerer med dagenMember Amount Date
Alice Svege $10 February 2017 Peter Johansen $30 February 2017
Your donation is a voluntary act which helps pay for thepublication and distribution of our Lodge newsletter. Make your check payable to Lodge Brooklyn and mail to: Kimberly Breiland, 73 Circuit Rd., Tuxedo Park, NY 10987 orturn in to one of the Executive Committee members at ameeting. We appreciate all your support!
newsletter Boosters
the nordic tee$28.00 (of which $10 goes to Lodge Brooklyn)Show off your heritage and support our Lodge!
Our very own artist, Corinne Hall, has created these awesomeT-shirts. She is an entrepreneur and owns Love Nico. You canpurchase this Tee by simply visiting: love-nico.com. ■
Robert McKeever, CLUFinancial Benefits Counselor
www.SONSOFNORWAY.com
Phone: (800) 561-1492Cell: (631) 672-5340Fax: (631) 863-2204
eMail: [email protected]
It is our Lodge’s intent to help preserve the traditions and historyof the Norwegian and American Norwegian culture. Our Lodgesits in a unique place, near the bridge that connects these twocountries. Many of those who came from Norway in the 1900slanded in Brooklyn, and several of these families stayed forgenerations—raising their children, and then their American-borngrandchildren.
Woven into our history are both sides of the story. Where we comefrom, and what it was like for our relatives to live in fullcommunities together in America.
Lodge Brooklyn has a reputation amongst other Lodges of the Sonsof Norway as being one of the most fun, down to earth, andlighthearted groups within the organization. We always have a goodtime as we gather and share past memories and create new ones ina fun, warm, and welcoming environment. ■
Sons of Norway | Lodge Brooklyn 3-243 | 73 Circuit Road, Tuxedo Park, NY 10987Tel: 1-917-523-3266| Email: [email protected]
www.LODGEBROOKLYN.org
newsletterVolume 3, Issue 3
March 2017Page 8
LodgeBrooklyn3243
aBout our lodge
fish chowder (fiskesuppe)
President: Kimberly BreilandVice President: Beverly MalmbeckSecretary: Social Director: Solveig Simonsen McLoughlinTreasurer: Elaine BreilandFinancial Secretary: Kimberly BreilandEditor: Lisa ReinkePublicity Director: Gyda ArberMusic/Cultural Director: Corinne Hall
officers
Editor-in-Chief: Kimberly BreilandEditor: Lisa Reinke
who’s who
Contact: Kimberly Breilandvia Phone: 917-523-3266via e-Mail: [email protected] Snail Mail: 73 Circuit Rd.
Tuxedo Park, NY 10987
to contriBute orreceive newsletter
Contact: Kimberly Breilandvia Phone: 917-523-3266via e-Mail: [email protected] Snail Mail: 73 Circuit Rd.
Tuxedo Park, NY 10987
Become a memBerClean and dice 4 large stalks of celery. Cook in small amount ofwater until tender. Dice 1/2 cup of salt pork and fry gently, butwell. Dice one medium onion. Make cream sauce with coffeecream. Dilute with fish broth, resulting in a rather thick sauce.Then add celery and water in which it was cooked, the fried saltpork, and diced onion. The final addition is 1 to 1 1/2 cups fishmeat. Cook gently for 30 minutes. When serving, sprinkleindividual bowls with fresh, chopped chives.Cream Sauce:Melt 1/4 cup of butter, add 2 heaping tablespoonsof white flour and blend. Dilute gradually with 2 cups milk untildesired thickness. Simmer 7 to 8 minutes. Season to taste.
Ingredients• 4 large stalks of celery• 1/2 cup salt pork• 1 medium onion• 1 - 1 1/2 cup fish meatCream Sauce• 1/4 cup butter• 2 heaping tablespoons of white flour
• 2 cups milk