Postcard (and a radio interview) from Michigan State University

MSU, we love thy shadows
When twilight silence falls,
Flushing deep and softly paling
O'er ivy covered halls;
Beneath the pines we'll gather
To give our faith so true,
Sing our love for Alma Mater
And thy praises, MSU.

When from these scenes we wander
And twilight shadows fade,
Our mem'ry still will linger
Where light and shadows played;
In the evening oft we'll gather
And pledge our faith anew,
Sing our love for Alma Mater
And thy praises, MSU.

(Favorite white barn on campus at Michigan State, in my hometown. Last week, I was interviewed about that and other delicious things on local WKAR Public Radio. Listen here.)

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4 Comments

  1. Janet Moore on April 27, 2013 at 8:59 AM

    Just listened to your interview and was salivating while you were talking about the Labane and Zahtar…the bread. All that you mentioned….not throwing away food…..starter that keeps going and going….lemon or sour being the “taste of Lebanon”, was so typical of our family growing up, apparently as well as all Lebanese families. I thought we were the only ones that picked up that piece of bread that dropped on the floor and brushed it off, kissed it and ate it. Thanks for taking us back in time.

  2. Anna Engdahl on April 27, 2013 at 10:02 AM

    Loved your interview.

  3. Roger Toomey on April 27, 2013 at 6:07 PM

    As a person who’s been an on air radio DJ, I have to point out that you have a better radio presence than the host. You were very smooth while he was somewhat jerky. Also he tended to want to do the talking rather than just leading you through the program.

    Very good job!

    Also it’s good to actually hear what your voice sounds like. Sort of the reverse of hearing someone on the radio and wondering what they look like. We’ve known what you look like but didn’t know what you sounded like.

  4. Roger Toomey on April 27, 2013 at 6:13 PM

    I forgot to say that I don’t know how my Grandmother got the starter to the US but it was used I’m sure for at least 80 years and passed to the entire family. Unfortunately, when commercial laban/yogurt became available many in the family started using it for starter and as far as I know the original disappeared. I would also like to have it back just for the sentimental value. Perhaps some of the family in Kearney NE still uses original bacteria. I’ll have to ask.

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