Monthly Archives: August 2014
At noon on Friday, August 1, 2014, a dedication ceremony took place in the main lobby of the Gannett-Tripp Library in Elmira, New York. Elmira College unveiled how they made use of the $80,000 gift from Kennedy Valve Company in Elmira, and the McWane Foundation in Birmingham, Alabama – through the renovation of two now state-of-the-art classrooms.
After the arrival of college President Ronald O. Champagne two years ago, he realized that classroom upgrades needed to be set forth after college trustees were shown photographs of classrooms taken recently and in the 1920s and trustees could not tell the difference.
“Times change. We are preparing students now for jobs that don’t even exist and that is why we need these classrooms,” Champagne said.
Some of the features included in the classroom renovations are lecterns with multimedia control panel, “idea” boards, ceiling conference microphones and amplifiers, and multimedia cabling and data ports – all of which Champagne noted were nonexistent when he attended college in 1964.
On hand to represent Kennedy Valve was Vice President and General Manager Arne Feyling, and newly-appointed Assistant General Manger Jack McPike.
“It is important for us to have a strong and vibrant city. It makes it easier to attract good people and operate in the community. That is why we believe in having partnerships like this,” Feyling said. “We don’t just want to be a factory at the edge of town, we want to be a good neighbor, good business, employer of choice and an integral part of the community.”
Though manufacturing is a major part of the company, Kennedy Valve is about so much more. We are very proud to see them making such a great impact on Elmira College and the surrounding community!
For the full article, please see the Star-Gazette’s article.
In the midst of summer, it’s always nice to eat something light and healthy that won’t weigh heavy on your stomach in all this heat. Many people opt for quick and easy, but filling recipes, and we have the perfect one to share: Chicken and Cranberry Salad!
12 oz. (1 1/2 cups) chicken, cooked and diced
1/2 cup vinaigrette dressing
1 cup dried cranberries (or cherries)
2 tablespoons almonds (sliced, may be toasted)
1 head of lettuce or equivalent
1. Toss chicken, cranberries, and almonds with dressing.
2. Serve on a mound of chopped lettuce.