9
~ Armed Services.
August 29, 1979
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SUSQUEHANNA TIMES—Page 5
Dale Arnold sees his main tasks as president of school board:
keeping local control of school and fighting inflation
Dale Arnold
When Dale Arnold of
Maytown first ran for the
Donegal School Board in
1967 he did so because he
was asked to run and
thought the job might be
interesting.
Now president of the
School Board and a past
president of the Board of
Intermediate Unit 13 of the
state educational system.,
he is deeply involved in the
educational system and
feels he has a duty, with his
experience, to continue to
serve as an educational
policy maker.
As a member of the local
school board he believes he
is at ‘‘the grass roots of the
political system. This is the
closest contact people have
in the political arena.”
Nevertheless, he sees
“politics getting farther
away from us. The state is
taking power away from the
local school boards. Local
people don’t have as mich
say as they used to.
“Local control of the
schools is slipping away
from people. I don’t think a
lot of people realize this.
The people who participate
in parent-teacher associa-
tions realize it, but the rest
of the people are not aware
that control of the schools is
getting out of local hands.
“The state sends us rules
and regulations governing
sports, for example. They
tell us to expand sports,
whether we want to or not.
Many times they tell us
what to do but don’t give us
the money to do it.
“On the school board we
are fighting this trend.
Everyone should oppose
thie trend. Local people
should unite to oppose
increasing state and federal
regulation of our schools.
Why are all the rules and
regulations made in Harris-
burg instead of in Lancaster
County?
“The Intermediate Units
are entirely regulated by the
state. The I.U.’s receive
tremendous amounts of
money, but local people
have practically no say in
how it is spent.”
Opposing further state
and federal regulation of our
schools is one of his chief
responsibilities as a member
of the school board, Mr.
Arnold believes. Another
major responsibility will
increasingly be keeping the
costs of education at a
reasonable level.
“The biggest problem
facing us in the near future
will be our fiscal responsi-
bility of running the schools
without undue inflation.
Keeping taxes in line will be
our main job.
“We have a reserve at
present. We should be able
to keep things in balance.”
But how does the board
keep things in balance?
“We have to ask our-
selves: Are we chopping the
most important or the least
important item? You have
the help of nine people on
the board. Some people
Rick Brooks and Dave Beiler at Colonial Inn
in Marietta; feature Tenderloin Tips-Marietta
When J. Richard Brooks,
Lititz, and David Beiler,
Lancaster were employed as
manager and chef with Hess
Store, they talked about
starting their own business
but, when the store was
phased out the two went
their separate ways—Dave
as chef of the Elks Club,
Lancaster, and Richard as
chef of the Lemon Tree. The
two met in January and, in
the course of conversation,
Richard mentioned he had
looked at the Colonial Inn
structure in Marietta and
perhaps David would be
interested in becoming
co-owner. The partnership
was formed, and on April 1,
the papers were signed.
Richard and his wife, the
former Debra Vogel of
Tampa, Florida, reside in
Lititz, Pa. He is a graduate
of Hempfield High School
and the Culinary Institute,
New York. The son of Mr.
and Mrs. Warren Brubaker,
Lancaster, he became inter-
ested in cooking when he
prepared dinners for mem-
bers of his family while in
school.
David Beiler became a
cook while serving in the
Navy and was hired by Hess
upon his discharge from the
David’s
interest in cooking was
activated at the age of 15,
when he worked part-time,
starting as a dishwasher. He
later worked as a chef at the
Landis Valley Motor Lodge.
‘At the Colonial Inn, which
has served the public since
the late 1700’s, the new
co-owners (with Dave as
chef and Richard as
bartender - maintenance -
manager) have created a
varied menu with Sauted
Tenderloin Tips-Marietta as
the specialty of the house.
Ingredients for the receipe
are:
S ounces beef tenderloin
(choice)
4 green pepper, V2 onion,
4 mushroom caps
1 ounce Madeira wine
all meat and vegetables cut
in strips and sauted in
butter. Add a slightly
thickened Consomme of
Arrowroot. Let simmer to
taste.
Dave cuts all his steaks
himself and all beef is
charbroiled. All dinners
include a relish tray,
homemade bread and the
desserts are made the same
day on the premises.
The Inn is open daily
except Tuesday from 11:30
until midnight. Luncheons
and dinners are available
with daily specials. Future
plans include increasing the
facilities to serve banquets
and receptions up to S50
people.
Chef Dave Beiler
think that sports are 50 per
cent of education, some
think sports are 25 per cent,
some S per cent.
‘““We have a good staff
rand a good administration.
They take
care of the
educational process. We
[the board] provide
guidance. Very seldom do
we step into the educational
process. Only if the staff or
the administration can’t
agree on certain policies, do
we step in.”’
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