(Kiki's Corner by Kiki Angelos - Photo Illustration - MetroCreativeConnection)

The Parkersburg High School Foundation has announced the Reach for the Stars Giving Campaign to update the Dwight O. Connor Planetarium housed at Parkersburg High School.

Tuesday night, during the Wood County Board of Education meeting, Fred Earley, PHS Foundation Board President, announced the project and thanked the Board of Education for their support.

“The planetarium was originally done in the 1960s in conjunction with the BOE, Rotary Club of Parkersburg, and Corning Glass,” said Earley.

The planetarium is the last school-based planetarium in West Virginia.

The need arose for the update as technology continues to improve, and the old equipment could no longer be serviced. Better sound and accessibility will allow for more visitors.

Instructor at PHS and Director of the Planetarium, Summer Bunner has helped plan out the new technology, which will go beyond astronomy and into STEM, reaching many students from other classes as well. The focus of the Planetarium in the past has been centered on school groups and community presentations.

“We are planning shows in the future that invite students from Wood County and beyond to experience the new state-of-the-art planetarium. We are excited about the new updates,” Jason Potts, Principal of PHS.

This project will cost around $300,000. The PHS Foundation has pledged to cover the costs, and once the program is complete, all equipment will be owned by the Board of Education.

“We want to thank the Board of Education, Superintendent (Christie) Willis, and Principal Potts for all the help and support to get this project started,” Earley stated.

As a PHS Foundation board member I’m very excited that we as a board decided to renovate the planetarium that our whole community will be so proud because once it’s been completely done, it will be something that not only all the Mid-Ohio Valley students can visit but adults as well, alumnus and anyone that’s interested. I’m sure there will be pictures before remodeling and after, and it will be very interesting to see.

The PHS Foundation is a group of very awesome professionals and business people that meets once a month with one thing in mind, how we can make PHS a better place for our students in our community.

The PHS Planetarium will be for sure one of a kind in our area and I want to thank all of the participants in such a great project.

And I want to say well done my friends!!!!

SAVE THE DATE

Don’t forget the West Virginia Symphony League-Parkersburg Fashion Show fundraiser on Saturday, Oct. 4, at the Parkersburg Art Center. Doors open at 5:30 p.m. and the event starts at 6 p.m. Please don’t forget to purchase your tickets. It will be a wonderful evening with beautiful and handsome local models modeling clothes from Hornor and Harrison, Teri Ann’s, Baker & Baker jewelry store and Crown Decor & Gifts, along with great entertainment!

Tickets will be $40 or $45 at the door by calling 304-481-0364 so call to reserve your table or to purchase a ticket or tickets. We will offer heavy appetizers from 12 local restaurants, two cash bars with beer, wine and signature drink, wine pull and a drawing for a gorgeous piece of jewelry donated from Baker & Baker. You don’t want to miss this opportunity of a good time with friends.

Money raised from this event goes to bring the West Virginia Symphony Orchestra to educate all the Mid-Ohio Valley students with good classical music and also for us adults of all ages to enjoy five concerts a year!

Soooo please join us!

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SKILLET COOKIES

1/2 cup margarine

2 eggs

3/4 cup sugar

1 (8 ounce) package chopped dates

1 teaspoon vanilla extract

2 cups Rice Krispies

1/2 cup chopped pecans

1 cup coconut (optional)

Melt margarine in skillet over low heat. Beat eggs and sugar together. Add to margarine. Add dates. Cook for 15 minutes stirring constantly, remove from heat, stir in vanilla, Rice Krispies and nuts. When cool to touch, shape into balls, roll in coconut. Makes five dozen.

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TAILGATE BLOODY MARYS

1 (46 ounce) can V-8 juice

1 1/2 cups of vodka

Juice of 1/2 lemon

1 teaspoon celery salt

Tabasco to taste

Combine all ingredients, serve over ice. Can easily be doubled or tripled, serves 10.

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RAISIN RHUBARB PIE

One cup seedless raisins

3/4 cup of water

3 cups rhubarb cut in 1 inch pieces

1 cup of sugar

2 tablespoons cornstarch

1/2 teaspoon salt

1 egg

Grated rind of 1 lemon

1 tablespoon lemon juice

1 unbaked 9-inch pie shell

1 cup sour cream

1 tablespoon honey

Rinse and drain raisins. Add water and rhubarb and bring to boiling point. Stir in butter. Blend sugar, cornstarch and salt. Beat egg lightly and stir in lemon rind, juice and sugar mixture. Stir carefully into hot mixture. Cook and stir until thickened and glossy. Cool slightly. Pour into pie shell. Bake at 450 degrees F for 10 minutes, Reduce heat to 350 degrees F and bake 25 to 30 minutes. Cool. Serve with sauce made by sweetening sour cream with honey or top with vanilla ice cream.