Bob Poindexter, Eloy Fire Marshall
Barbara J. Engelhardt
Cops eat doughnuts; firemen eat cookies. Bob Poindexter, Fire Marshall, Eloy, told us this when he addressed our October luncheon. But he told us much more. Although our homes are new and well built we still have the possibility of a fire. Bob discussed the eight primary hazards. Number one is candles followed in order by smoking, electrical cords, clothes dryers, lightening, juvenile fire setters, Christmas trees and cooking fires.
Bob explained the Eloy Fire Department key pad program. If your key pad is registered, the fire department will know how to get in your home without ruining those beautiful front doors. He also discussed the recent house fires in Robson and possible ways they could have been prevented.
Barbara Crawford, Scholarship Chairman, announced the Hyatt Regency Scottsdale Resort and Spa at Gainey Ranch raffle. Only 100 tickets at $25 each will be sold. The winning gift card can be used for the hotel, spa or dining. The raffle is to raise funds for deserving Santa Cruz Valley Union High School graduates for college book expenses. Contact Jane Kihlstrom at 425-359-5727 for more information. Barbara also extended a thank you to Betty Peterson and the CORR board for their donation of $1,000 to the scholarship fund.
Our November meeting will be held at 11:15, Monday, November 13, in the dining room at our club.
One of our speakers will be a Robson Ranch resident, Mary Beth Fisher, on behalf of the Salvation Army. She is bringing Captain Lisa who will give details about the Angel Tree program here at the Ranch and the bell ringing program in Casa Grande. Our second speaker will be Lieutenant Michele Tarango, Eloy Police Department, who will tell us about the gift tree for those deemed in need by our local police. Our co-chairs feel these are both very worthwhile charities.
Our menu for November is your choice of soup: 1. tortilla soup, 2. navy bean soup, or 3. tomato basil soup. Rolls will also be served. All women from Robson Ranch are invited to attend. To make your reservation and menu selection, email Geri Nagy at [email protected]. Geri prefers emails, but if that is not possible phone her at 836-6249.