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Editor's Comments


I’m a meat, potatoes, and gravy guy. I was born and raised in Long Beach, but I grew up one summer at a time on my Uncle Monroe’s farm in Burley, Idaho. Meals were substantial, flavorful, and basic. I can still appreciate potatoes at any meal . . . or every meal.
Since my dad grew up as a farm boy, my mom cooked farm-style meals with some “in-town” items being added over the years. Pizza Pie came along in the 1960s in the form of a box that held a bag of dough mix, and a can of tomato sauce. Browned, ground beef and grated cheese were the toppings. Desserts made infrequent but welcomed appearances at the dinner table.
My mom stepped outside the box and took a cake decorating class. She started baking birthday cakes for friends and for pay. Her cake decorating skills one day met the challenge of creating a wedding cake. More wedding cake orders followed with the request that she not only serve it, but provide nuts and mints as well. The next step was a fancy table cloth and skirt for the cake table. That followed with a trellised arch for the bride and groom to stand by. Before long it was a full-on catering business that involved all the family.In addition to her wedding business, Adams Catering served thousands of flavorful meals for special events at Leisure World, Laguna Hills. Her menu expanded with such wonderful items as glazed ham balls on pineapple rings, Swiss steak, prime rib, and traditional Thanksgiving turkey dinners.
Food has been a consuming part of my life. Through my daughter’s interest in gourmet cooking, I am exposed to new levels of cooking and the theory behind them. I’m reading Salt, Fat, Acid, Heat––Mastering the Elements of Good Cooking. I am learning that little subtleties add new and awakening sensations to food. I think that is the secret to life as well. Add little subtleties even if they are outside your comfort zone.
OLLI provides learning opportunities beyond your imagination. It welcomes ideas which may be beyond OUR imagination. If you think of a class you would enjoy, send in your suggestions. Most importantly, peruse this issue of The SUN and find a class or two that will expand your horizons.
Bon appetit! . . . and feed your mind as well.

The Sun Staff


  • Richard Adams

Associate Editor

  • vacant

Copy Editors

  • Tina Bowman
  • Elizabeth Reinhart
  • Eileen Ringerman
  • Sallie Rodman


  • Ed Dignan
  • Rosalind Hertz
  • Tom Hood
  • Ina Levin
  • Sylvia Manheim
  • Sydelle Pomi
  • Greg Shea
  • Suzanne Walsh
  • Jim Worsham


  • Richard Adams

Graphics - Cartoonists

  • Harold Drab
  • Phil Garcia


  • Rebecca Low
OLLI Governing Council
Name Position
Dr. Barbara White Executive Director
Naida Tushnet President
Len Jacobson Vice President
Karin Covey Treasurer
Mary Meyer Secretary

Wes Peck

Kathy Winkenwerder

Technology Working Group
Patty Worsham Membership Services Working Group

Pat Wrenn

Karen McDonough

Educational Group

Rick Adams
Open position

Communications Group

Michael Gavin Member-at-Large
Vicki O'Toole Member-at-Large
William Fitzpatrick President Emeritus