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A 100-year party!

By Staff | Oct 11, 2013

Floyd Fairweather, in the Humanities courses he taught at Minot State, enlightened students with many architectural philosophies. One that I vividly remember is this: We must take the time to appreciate folks who have an eye for visual concepts. He imparted that we have a superb example of this lying on our Minot State campus. As he walked to work every morning, he was thankful for the vision of Dr. Crane. It was Dr. Crane’s idea that this campus should have a vast greensward before viewers greet the faade of Old Main. As we recently attended the Centennial Block Party at Minot State, I could not help but recollect his reflection.

Many graduates in years past had streamed down the steps of Old Main on graduation day with their degree in hand. They departed Minot State by taking the gallant walk on the front lawn sidewalk primed for adventure and service. Today, as the children dash about this turf, their dreams are also being fed. I have a feeling that Dr. Crane is smiling as his concept continues to bring forth promise for all ages.

What a beautiful day we were given for the Centennial Block Party. Gone from the sky was the yellow haze of summer, and now above us clear sky, with white, bleached clouds that had absorbed the dews of warm summer days. The trees were just beginning to showcase their shades of yellow for autumn splendor; in fact one gushed with a tad of red -it couldn’t have been more ideal! As we treaded on the lush green grass in front of Old Main, we were soon connected with all the activities. A picnic lunch-complete with a white tent, tables and chairs-was available for our comfort. Red and green was displayed everywhere (even painted on the faces of many children and over 2,000 cupcakes!) As Lydia ran toward the colorful bouncy games, I stood back and drank in this moment. Once again, I was thankful for this extensive greensward that has hosted many activities of the campus and also for the community.

The block party program opened with an upbeat welcome by President Dr. David Fuller, followed by the presentation of colors and the Canadian and U. S. National Anthems, which were presented by the Minot Air Force Base Honor Guard and MSU Marching Band. Rows of chairs were clustered in the curved drive directly in front of Old Main. The steps were lined with red geraniums, and at the very top, a 100th celebration three-tiered birthday cake. Uniquely, this was a mix of reflection and splendor for the well-known grape, brown bricks of Old Main! A chorus of chairs at the side of the steps created seating for the marching band–rising from a couple members were the bells of twin gilded tubas– a sure sight this was a celebration.

Dr. David Fuller communicated that when Old Main was being constructed, Dr. Crane came in the night and moved the stakes for the building back farther from the avenue. (He must have known that bouncy houses need space!) Invited guests and speakers relished on the theme of “Celebrating 100 Years: Our Place. Our Legacy. Our Vision.” Letters were read from the Honorable Kevin Cramer, United States House of Representatives; the Honorable Heidi Heitkamp, United States Senate; and the Honorable John Hoeven, United States Senate.

They wholly expressed that Minot State did not have an easy beginning. The school had to work very hard over the course of seven years to finally receive the accreditation. It was, however, this effort put forth by Minot State to become part of Minot from the very beginning that allowed them to clasp hands at an extremely early stage. This connection has brought forth richness to the Minot community and reminds students and faculty that “Service First” builds a bridge that many tread on daily, as well as for years to come. As Senator Heitkamp pointed out in her letter, “the university received the National Community Service Award in May 2013. It has been the only university in North Dakota to receive this award this year.”

Mayor Curt Zimbelman communicated that in 1913 President Crane issued a challenge to his students and faculty to “serve, serve, serve.” He also said that this legacy lives on today with the Power of 100 Service Challenge. He made note that our community relies heavily on volunteerism and that Minot State has always been at the forefront when it comes to organizations providing facilities for our many volunteers. He also mentioned that Minot State University was almost Rugby State University, Towner State University, or Velva State University! During the bid for location, Velva did point out that Minot was “too immoral to be a fit place for a normal school.” (I do believe this is when most Maypole dancing ceased in Minot!)

Happy Birthday, Minot State University! You can hear the geraniums on the steps of Old Main whisper “We are here to serve!” The half-moon greensward in front of Old Main reminds us that our commitment to service needs to be widespread, and that the color red is a point of alert to the ever-changing dynamics of service to others. Today, we see the students and faculty of Minot State University taking an interest in Hostfest, the ND State Fair, food drives, cancer walks, concern for the elderly and in many, many other worthwhile community causes. The red and green of Minot State University will, as it has throughout it’s history, continue to color our community with its first challenge>?And that is to “serve, serve, serve.”

In the spirit of celebrating Minot State University, the recipes I share with you today come from the Rosy Recipes Cookbook, which was prepared by Minot State College’s Beaver Marching Band, under the direction of Dr. James Jurrens. The selling of these cookbooks played an key part in the fundraising that was needed to transport the band to California, where they represented North Dakota in the Rose Bowl Festivities on New Year’s Day, 1969.

Now don’t tell me you cannot cook this next recipe. It can be made by anyone, and it is most pleasurable to the palate. This was featured on page 59 of the cookbook and was submitted by Rita Seidler, a member of the band and originally from Bismarck.

Mille Feville

(Even the name sounds charming!)

Cover the bottom of a 9×13 cake pan with honey graham crackers, not crumbs. Cook 2 pkgs. of vanilla pudding and spread on the crackers. Cool and add a layer of whipped cream.

Add another layer of honey graham crackers. Cover with a thick glaze of confectioners’ sugar icing, just thin enough to spread.

Melt 1 square unsweetened chocolate and drizzle over top. Chill well. Best when served the second day. This serves 12.

(Note: Try adding orange, almond or vanilla flavoring to the icing. This will give it another lift.)

Casserole Fruit Cake

This creative recipe was submitted by Mrs. Jens Sahl, Jr. of Minot. It appears on page 49 of the cookbook.

Place the juice of 1 medium orange, cup sugar, and rind of 1 orange in a sauce pan and simmer for a few minutes. (Use this sauce to pour over the cake.)


Cream 1 cup sugar with cup Crisco or butter. Add 2 eggs. Add 1 cup dates (cut in pieces). Add some candied cherries, if you wish. Sift 2 cups of flour, 1 teaspoon soda, 1 teaspoon salt and add alternately with cup sour milk or buttermilk. Add cup chopped nuts. Put in greased casserole dish and bake 90 minutes at 300 degrees. When you remove from oven, glaze with above sauce. Cool in casserole. Let stand overnight before cutting. (A fine holiday cake for families who do not appreciate citron.)

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