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I’ve taken several days to “recover” from the event that took place Jan. 3 at Moffat County Courthouse.

This allowed me to regain a sense of reason and objectivity. Consequently, I’ve decided to provide “points to ponder” rather than an “opinion piece.” My “opinion,” however, will not change.

A vacancy committee composed of five Republican county chairmen and two party leaders selected the wife to replace her husband who had vacated the Colorado District 8 Senate seat.



The “procedure” was “by the book” – a tribute to the meeting chairman and rules committee. All six applicants “nominated” had the opportunity to “present their cause,” followed by a “question and answer” session, and concluding with summarizing by each. Balloting then took place, continuing until a four-vote majority determined the winner. The intent is for a procedure that allows the committee to evaluate each applicant there at the meeting, then decide and vote accordingly.

Here are points to ponder:



Do committee members actually attend the meeting “uncommitted?”

Does the procedure allow for any expression of the “will of the people?”

Does the committee really consider input from the voters, rather than the “establishment?”

Results of the November election, and especially the Tea Party influence, proved that “we the people” are fed up with politics as usual. So, a final point to ponder is this: In the Republican District 3 Primary back in August one of the vacancy applicants received more votes in this Colorado Senate District 8 than his opponent. In the “vacancy selection” this person received one vote in the first balloting and none thereafter. If selection were left up to the people, would this result have been the same?

I’m not sure which bothers me most – that I’m more griped at the “same ole, same ole party politics as usual” or at myself for even thinking that the selection process would produce the most “legitimate, qualified, capable replacement.”

Is it, once again – or maybe still – the choice of the party, not the people?

God bless America.

Richard Doran

Parachute

Dear Antero,

I would imagine if you were to pay the Strudley family a nice amount of money that the rashes, nose bleeds and blackouts would soon go away.

Jackie Shrull

New Castle

If you have recently visited Roaring Fork High School or interacted with our students, you are likely to have a very positive impression of our community’s public high school. If you have not had the opportunity to get to know our current staff, students, and facilities, we invite you to do so soon.

Roaring Fork High School is a great place to learn today. We are a diverse community of students, an outstanding staff of talented teachers, a visionary and tireless administration, and a modern facility right here in Carbondale.

If you have children approaching high school age – or if you just want to learn more about what RFHS has to offer – we invite you to attend the RFHS Open House on Wednesday, Jan. 19, at 6:30 p.m. in the RFHS library. All interested students, parents and community members are invited. Current RFHS students, parents, teachers, administrators and board members will be available to help families learn the facts about our school. This is a new event designed to inform families about the quality education available at RFHS before registration begins in the spring. Roaring Fork High School is the place where students from all of Carbondale’s middle schools can come together for four years of learning to prepare them to achieve their post-secondary goals.

I am in my second year teaching at RFHS after many years at Basalt, and every day I am proud to work in such an outstanding community-focused school. Roaring Fork is the smallest public high school in the valley, and that helps create a positive and family-like school culture where staff and students develop strong bonds. From schoolwide community service days to an agriculture biology program that grows food for our cafeteria, and from college-credit courses to state-ranked athletics, great things are happening at RFHS every day of the school year.

Please join us Jan. 19 to learn more about the opportunities available at Roaring Fork High School.

Ben Bohmfalk, social studies teacher

Carbondale

I have experienced the unfortunate displeasure of receiving horribly undercooked entrees at three completely mismanaged eateries in the past month.

At an undeservingly popular one-in-every-town franchise, my husband and I regularly dined on a shared plate of bacon cheeseburger sliders. We will no longer patronize this particular locale due to their consistent inability to fully cook their beef. After the third occurrence of slicing open a burnt burger, only to find the center bleeding, I informed the clueless manager that I would never again frequent his pathetic restaurant. Perhaps these cooks should stick to chili.

Last week I ordered a pizza from a well-known pizzeria eatery. After waiting the required half hour, we picked up the pizza and headed home. Upon reaching our destination, we hungrily lunged at the pizza box. One bite later, my husband was making himself a ham and cheese sandwich while I waited on hold for the manager. After explaining that I didn’t understand how it could take 30 minutes to “cook” a completely raw, puddle-like pizza; the manager stated that because so many pizzas are cooked at one time, sometimes a few are sold raw. With this policy in place, suffice it to say that I will no longer bring their pizza to my hut.

A few days later I decided that because pizzas and burgers are apparently difficult to cook, I would order an entree that couldn’t be undercooked … so I ordered a grilled chicken salad. Once plated, I began to take a closer look at the poultry, whereupon I discovered that the chicken had a curious green tinge to the breast meat. Further inspection of the salad resulted in noticing the lettuce brown and wilted while the accompanying roll was as hard as a pint glass and probably tasted about the same. I guess that the only items served at this pub with pride would be the brews.

I am very surprised at the lackadaisical attitude all three managers had once educated about their unacceptable food, which is why I think that this newspaper needs a food critic. Food for thought?

Krista Cox

Silt


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