Newspaper Archive of
Indian Valley Record
Greenville, California
March 27, 2013     Indian Valley Record
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March 27, 2013

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iiiiiiiiiiiiii#!i!iiiiil I NI"'.,  ................ ...... :::: .L ....... "i"!3!*,H'4 I.-'i;F;'I:i-K'.Z !31 "I Eil i... "T C I",! ...J : "iii ,"3 !.!i i:'!! q " LL' i-',::.:L, i'.: all of the Indian Valley Area Vol. 83, No. 18 Feather Publishing Co., Inc, 530-284-7800 Wednesday, March 27, 2013 5O Railroad depot goe up in flame Flames engulf the historic Western Pacific Railroad depot in Greenville on Saturday afternoon. According to the Plumas County Sheriff's Office, arson is suspected as the cause of the fire that destroyed the building. The fire was first reported at4:57 p.m. March 20. Indian Valley fire responded and Burlington Northern was advised to halt rail traffic while responders battled the fire. The scene was taped off Saturday night so that an investigation could be conducted. The historic depot was scheduled for demolition before it was saved and moved from its original location by'the tracks near . Greenville Wolf Cr;eek ..... :  ,'. Road in 1991. It was moved with'the hopes that it would eventually be restored. However, the plans and funding never materialized. The building was reportedly the last of the original depots remaining from the Western Pacific line. Photo submitted Popular teacher retiring Lee Crosse Staff Writer Greenville Junior-Senior High School science teacher Travis Rubke is retiring after 33 years. Rubke is the only science teacher and tutor at the school, teaching earth sci- ence, biology, chemistry, physics and environmental sciences to students in grades seven through 12. "At a larger school you have the luxury of focusing on a par.ticular subject," Rubke said. "But at a smaller school you're a generalist; you do a little bit of every- thing, whatever is needed. Life is never dull." But Rubke added, "I can't do as much as I used to and I'm finding it harder to keep up. It's time to do something different. I'm mostly looking forward to spending time with my family." A day in the life of Mr. Rubke usually starts at about 3 a.m., and he's at school by 4 a.m. preparing his lessons. On Tuesdays and Thursdays he holds tutoring sessions in the library, which usually last until 9 p.m. In January 2011, out of 140 schools and dozens of teach- ers, Rubke was named "Edu- cator of the Year" for Region 2. "He's the best teacher at this school," said student Josh Meyers. "He's the best because he cares about the subject and the students." Not only does he teach all See Rubke, page 5A I1[!!!! II1! IIII II II Ill 3273 ? , To subscribe to the Record, call 530-283,0800 Culinary team places00second Lee Crosse Staff Writer Greenville High School's culinary team won second place in the statewide ProStart Invitational Culi- nary Competition on Satur- day, March 17, in Pasadena. Samantha Prior, Alexander Sieck, A.J. Cartwright and their mentors, Sean Conry, Connie Garrish and teacher Judy Dolphin, traveled to the Pasadena 'Convention Center for the competition. Practicing four to five times a week since last fall, and raising all the funds themselves, the GHS team members were able to attend and place second for the sec- ond time in three years. Out of 28 high schools from all over California, GHS was the smallest to attend. Each team was allowed a maximum of five students. With one student quitting be- fore the competition, Team GHS competed with just three students. "It's hard to do with three team members; you're timed on everything," said the team's coach, Dolphin. "When you would have the work split between five peo- ple and you're down to three, it really puts on the pres- sure." The students were given 60 minutes to prepare a three- course meal, from scratch, on two portable camping stoves. Choosing Italian-themed. cuisine, the students began their three-course meal with an appetizer of shrimp sausage-stuffed zucchini with puttanesca sauce and basil oil. An entr6e was presented of pan-roasted pork tenderloin, stuffed with prosciutto and provolone, drizzled with an agrodolce sauce and a side of ricotta gnocchi. For dessert, an almond tor- ta opped with mocha mas- carpone cream and chocolate ganache rounded out the meal. Judged by prestigious chefs from around the world, teams were evaluated on taste, time, The members of the Greenville High School culinary team (from left) A.J. Cartwright, Samantha Prior, Alex Sieck and coach Judy Dolphin, pose after placing second at the ProStart Invitational Culinary Competition in Pasadena. Photos by Mrs. Sieck teamwork, presentation, san- itationand a paperwork packet containing recipes, food costs, pictures and tech- niques. "These kids worked really hard to be here and com- pete," Conry said. "They have a very proud coach and teacher." Greenville High School's finished three-course Italian-style meal consists of shrimp sausage-stuffed zucchini with puttanesca sauce and basil oil; pan-roasted pork tenderloin stuffed with prosciutto and provolone and drizzled with an agrodolce sauce, with a side of ricotta gnocchi; and a desse'rt of almond torta topped with mocha mascarpone cream and chocolate ganache.