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| Betsy Brown |
"Whether she’s on the rooftop, in a kitchen or sitting at a desk at East Carolina University, administrative support specialist Betsy Brown enjoys serving others. Her activities in the community and in ECU’s Office of Admissions set an example of the ECU motto, “Servire” (to serve). Her community activities have led to unusual locations, including a rooftop in Charleston, S.C., where she installed shingles on a home for Habitat for Humanity, a non-profit organization that brings people together to build homes for people in need.
"Brown has also spent her fair share of time inside the house puttering around the kitchen. She completed the certificate program in baking and pastry from the Culinary Institute of Charleston in 2010. ... When Brown moved back to Greenville in 2010 to be closer to her family, she eventually found herself sitting behind a desk at East Carolina University. She joined the department of undergraduate admissions in the spring of 2011."
For the full story, see: http://www.ecu.edu/cs-admin/news/betsybrown.cfm
The State Journal, Frankfort, KY. June 3, 2012 "It’s welcome news that Magee’s Bakery, a beloved Frankfort institution that closed Thursday, will be reincarnated a few weeks from now under new owners who promise to keep a tradition alive while adding some embellishments of their own making. The new owners are "Amy and Tom Bersson, a Virginia Beach couple who were familiar with the Frankfort bakery because of family connections here. They told reporter Lauren Hallow the doughnut recipe that has captivated local residents won’t change but a few other things will. Magee’s will reopen as Magee’s Bakery Doughnuts & More. Amy’s daughter Laura, who graduated from the Culinary Institute of Charleston in South Carolina, will participate in the new business with her fiancé, Luke Ziegert. As head pastry chef, she plans to add some new goodies, and there will be tables where customers can enjoy luncheon salads and sandwiches along with the sweets."
For the complete story, see: http://www.state-journal.com/news/article/5193372
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