To members of the Oneonta Relief Corps for helping victims of Hurricane Sandy during SUNY Oneonta’s winter break.
The group, which includes faculty, students and staff from the State University College at Oneonta, was planning a Hurricane Isaac relief mission in Mississippi, but changed gears to offer help after Hurricane Sandy caused havoc closer to home.
The team that went on the Dec. 15-21 trip included students Sarah Weigel, Maria Trupia and Christopher Cure, along with December graduate Timothy Springer and Assistant Professor of Geography Wendy Mitteager, student and founding member Adam Cox told The Daily Star.
Team members hauled ruined items out of affected homes, tore down drywall and ripped out kitchen and bathroom fixtures, among other tasks.
The relief mission was the first of several being planned through SUNY Oneonta’s Center for Social Responsibility and Community.
The ORC organized several fundraising events that netted nearly $900 to help finance relief trips.
It’s gratifying to see our local college students take time out of their winter break to help those in need.
To A.O. Fox Memorial Hospital on its $10 million upgrade, which began earlier this month and is expected to be completed next February.
The renovations will cut the number of patient beds from about 100 to 60, but will create single-occupancy rooms, which have the benefits of increasing patient privacy and decreasing the risk of spreading infections.
An observation room of 16 beds will also be added.
As part of the renovations, patient care technology will be modernized with computerized record-keeping.
A majority of the project is being funded by a grant under the state’s Hospital Efficiency and Affordability Law.
We look forward to the completion of the project.
To locally made food being featured at President Barack Obama’s inauguration.
Two varieties of gourmet cheese from the Cooperstown Cheese Co. in Milford were served at a special inauguration luncheon at the Capitol on Monday.
Sharon Tomaselli and Bob Sweitzer, former executives in the specialty paper industry, started the company seven years ago.
“We’re hoping this gets us national recognition,” Tomaselli said. She said the fact that Cooperstown Cheese now has items on the menu at such a prestigious event could get the company the national distribution deal she and Sweitzer need to take their business to the next level.
“We feel like this could be our breakthrough,” Sweitzer said.
Another locally made product that has already gained national recognition was also served.
Plain and vanilla Chobani yogurt, produced in Columbus, was served with strawberries, pineapples, pears and granola toppings to the inaugural guests.
We’re glad to have two locally made products featured on a national stage and congratulate the companies on the honor.