Letters, March 3, 2012
To: the Editor—
According to an article in the December 23, 2011, issue of the Block Island Times, Block Island School enrollment will be down to 98 students four years from now, and 90 students in 10 years. Now I read that the budget request for the coming year totals $4,619,719. That means, if I’ve done the math correctly, the per-student cost next year will be $41,619. And if we assume no budget increases for the next 10 years — and how lame an assumption is that! — the cost per student in four years will be $47,140, and in 10 years, $51,330!
And yet reading about the school week to week, I don’t get any sense that anyone is doing any real thinking outside the box — and I mean way outside the box. $51,330 per student? Yikes.
Stuart Country Day School in Princeton, where our daughter attended high school years ago, now costs $30,300. A day student at the Pomfret School pays $30,450 this year. But our school is already spending more than $40,000 per child!
It ought to be obvious that the present school structure is unaffordable and, in today’s parlance, unsustainable. I sincerely hope that someone on the school committee is thinking about solutions that might bear no resemblance to the school as we now know it.
To: the Editor—
Oh deer! As the Native Americans would say: Do not kill a deer unless you eat it. Quite a bit of Block Island white tailed venison was caught by Chris Blane and friends. Chris had it butchered on the mainland, and brought it back to the island where our chefs prepared it and a lively crowd at Club Soda ate it.
Marceline Mazzur extracted quite a few shekels from those who attended. All the donations went to the Manley Old Timer’s Fund of Block Island Ecumenical Ministries, which supports programs for those of us who admit to being a little older.
Probably going to miss somebody, but cooks included Rick Lysik and his crew at Club Soda, Johno Sisto, David “Cookie” Alpers, Jennifer Taubman, Nat Gaffett, Joe Pokraka, Kate Musso and John Barry. John Jacobsen did a variant of his famous chili, with buffalo-turkey-venison as the base. Nat and Joe caught clams and made a huge pot of chowda. Kate Musso made deserts that Father Joe noted were sinful.
All the faiths were represented, including those who worship at the Wetherbee bar. See you next year!
Treasurer, Manley Fund