Scouting, Volume 71, Number 5, October 1983 Page: 78
82 p. : ill. ; 28 cm.View a full description of this periodical.
Extracted Text
The following text was automatically extracted from the image on this page using optical character recognition software:
Aim to Serve (from page 38)
Tslagi's Arrowmen have distinguished
themselves by brewing a delectable Brunswick
stew that they sell by the quart each
year. Part of the money is used to send
needy Scouts to camp and the rest of it
for camp promotion expenses.
goesfc
food that keeps Aaron coming back.
"It's the emphasis on quality and on
helping each other," Aaron explained.
"There's a lot more working together to
accomplish goals than there is competi-
tion, and that's the way it should be. 1
know I'll always be involved because
Scouting and OA are in my blood now."
Scouting has been in Allan "Doc"
Lewis's blood for as long a anyone can
remember. For more than 40 years Doc
has manned the health lodge during sum-
mer camp, treating cuts, headaches,
bruises, and cheering up those kids who
need a lift. For nearly that long he has
served as lodge adviser. He now shares
that duty with Tommy Murray.
"In the beginning," Murray says with a
laugh, "there was Doc. He's an institu-
tion."
One of the first Vigil Honor members
and holder of the OA Distinguished Ser-
vice Award among other honors. Doc
Lewis is having too much fun to stop and
bask in his achievements. Whether he
helps clean tables after a meal or takes part
in a lodge officer's chase. Doc is first of all
an Arrowman. Every Scout in the council
is familiar with his shock of white hair and
his infectious smile.
"When you have a problem that you
can't talk to anybody else about," said
Lodge Chief Ritchie Anderson, "you go to
Doc. His door is always open. He may not
agree with you—and he'll tell you straight
on if he doesn't—but he never puts you
down."
As the Arrowmen lined up for the lodge
officers' chase, a fun event that Tommy
Murray described as "a lot of running and
yelling" along with an attempt to capture
the "old-timers," Doc's white hair stood
out in the middle of the officers' contin-
gent. The officers were given a five-min-
ute headstart with each assigned a point
value ranging from one to 10.
"I'm only worth two points," Doc
shouted as he slowly disappeared into the
woods, "so don't break your neck trying to
find me."
Since his retirement as superintendent
of Rockingham (County, N.C.) Public
Schools, Doc has devoted much of his time
to a variety of youth activities. But his
involvement with Order of the Arrow has
remained a top priority. "I've seen a lot of
changes in the OA through the years." Doc
reflected, "but the one that made the most
difference was when the decision-making
was turned over to the youth leadership.
The adults are there in the background.
The boys can come to us if they need to.
but they're free to make the decisions.
That's the way to train good leaders—give
them responsibility. They'll make some
mistakes, but that's part of the learning
process."
Doc's philosophy was echoed by others
who have had a long association with the
lodge. Billy Barrow Jr.. a Scoutmaster for
the past 14 years and active in the OA put
it this way:
"I guess you could say that we believe
all ideas are good. It's just that some work
better than others. The important thing is
that we always try to keep positive chan-
nels of communication open. That way,
when something doesn't work, it can be
handled before it becomes a big deal.
"Few programs would entrust the size of
our treasury, something close to $5,000. to
the youth leadership," Barrow added.
"But it is up to the adults to show support
and confidence in that youth leadership.
At the unit level we talk up OA throughout
the year. We continually promote it, try to
keep it in the forefront."
The success of the lodge has coincided
with the financial stability it has achieved
since establishing a major money-earning
event five years ago. There had been other
money-earners, but the proceeds had
never matched the efforts until the
Alamance Chapter, one of four in the
lodge, hit upon the idea of capitalizing on
a culinary delicacy with deep Southern
roots, Brunswick Stew.
Preparation of the concoction is time
consuming and laborious. The stew must
be stirred all night, ingredients added at
the proper time. The finished product is a
combination of flavors and textures, meat
and vegetable, that merge into a smoke-
flavored treat.
"We knew that we had to have a quality
product," explained Tim Frye, adviser to
the Alamance Chapter. "The people here
know a good Brunswick Stew when they
taste one."
The quality of Tslagi's stew has earned it
an enviable reputation. The stew now
practically sells itself. Last year one cus-
tomer bought 127 quarts, enough to feed
an entire shift of workers at a nearby plant.
"The first year we cleared $600 and
thought we had really done something."
Frye said. "Last year we made 949 quarts.
We were sold out before noon, and we
cleared more than $2,000."
The stew contains all the usual ingredi-
ents—beef. pork, chicken, and assorted
vegetables—plus a couple of secret in-
gredients. a case of cream-style corn and a
gallon of Worcestershire sauce.
"/ used to walk my dog, but
the doctor told me I had to slow down.
78
October 1983 Scouting
Upcoming Pages
Here’s what’s next.
Search Inside
This issue can be searched. Note: Results may vary based on the legibility of text within the document.
Tools / Downloads
Get a copy of this page or view the extracted text.
Citing and Sharing
Basic information for referencing this web page. We also provide extended guidance on usage rights, references, copying or embedding.
Reference the current page of this Periodical.
Boy Scouts of America. Scouting, Volume 71, Number 5, October 1983, periodical, October 1983; Irving, Texas. (https://texashistory.unt.edu/ark:/67531/metapth353543/m1/80/: accessed April 28, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu; crediting Boy Scouts of America National Scouting Museum.