September 4, 2024 • 30 mins
"You're invited to the fifth anniversary celebration of Alex's Chili Cookoff. Enjoy all kinds of chili, games, and giveaways with proceeds going to scholarships for local students." www.alexwsmithfoundation.org
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Hi, I'm Sylvia Moss and this is in Sight, a
presentation of iHeartMedia where we really do care about our
local communities and all our listeners who live here. You know,
all the special events that we go to throughout the
years most of our lives, things like Christmas and Thanksgiving, weddings,
parties for graduation, retirement birthdays. They all bring us together
(00:21):
and they make us feel good. And the one thing
they have in common, they all revolve around food. Well
usually it's pretty delicious food. Think about it. Food is
a truly a catalyst for forming friendships and strengthening family ties.
Young Alex Smith not only recognized this phenomenon, but bringing
people together with food has become his legacy. In fact,
(00:44):
when twenty two year old Alex tragically passed away about
six years ago, he just graduated from hex culinary program
and was a chief apprentice at Graystone Public House here
in Harrisburg. His plans well, he wanted to open a restaurant.
Thanks to his family, Alex's legacy continue. He was with
an event that he's become very popular since it was
established a couple of years ago. With us to share
(01:05):
the memory of this remarkable young man, and invite you
to the fifth anniversary of an awesome event in Alex's honor.
Are Terry Smith. Terrry is Alex's mom, and Alex's uncle's
here too. His name is Tom L. Hosh. How did
I do with that? Tom? All right? Okay? First of all, Terry.
(01:25):
For anybody who didn't know Alex, and he was pretty
popular out there, I hear a lot of stuff, and
one thing that comes up the most.
Speaker 2 (01:32):
Is he was such a sweet teddy bear. Tell us
about him, About your Alex. Alex was always from birth
a sweet, lovable young man. I mean, people and friends
gravitated to Alex because he was just so he was.
He wanted to help people and he loved to cook.
He had the big heart, He had a sense of humor.
(01:52):
He always made people feel like they were they were important, yes,
and he drew people with him. And that's what we
remember about him the most. And when we asked him
why he chose to go into culinary, there's so many
different things he could have gotten into, and it really
was because of his love. He wanted to bring people
(02:15):
together with food. That's what those are his exact words.
And he loved that time of just when families come together,
you have a big meal and there's just something special
that happens, and that's what he wanted to do.
Speaker 1 (02:29):
I understand he loved kids. He was real involved in
his church, right.
Speaker 2 (02:32):
Yes, he worked in children's ministry at at our church
with me, he worked in youth ministry, and so that
was his passion. He wanted to start with cooking and
then move on to some type of youth ministry and
go to school for that so and use both of
those gifts together to help people and defeed them. So,
(02:54):
Uncle Tom, you tell me a couple of funny stories
about your buddy Alex.
Speaker 3 (02:59):
What you guys is absolutely uh spot on he uh.
First of all, when you say big teddy bear, he
was big. He was probably I'm about five or eleven.
He was bigger than me. He was probably about six
three or four and you know, maybe close to three hundred.
Big guy, sweet kid. I remember we would go do
(03:20):
things together, like ride four wheelers and get out. Yeah.
Oh yeah, he was good at it too. He was
a good rider. We would take he'd come out to
my house to the pool and I remember one time
he came in. I said, Hey, what's the matter. We
started talking. He said, at these kids are picking on
me a little bit and being you know, sometimes when
you're really a nice kid and you don't want to
(03:41):
go down the wrong path, people will. He was probably
about junior in high school, jenior something like that, maybe
a senior, but he he said, Yeah, these kids are
picking on me, and you know, I'm not going to
go down that route they're telling me to go. I'm
gonna stay on the path of you know, what God
has for me. And I said, well, you want me
to go in there and whoop their butts? I said.
(04:03):
He said, now, Uncle Tom, I'm gonna kill him with kindness,
you know. And he meant that too. He really like that. Yeah,
all children.
Speaker 2 (04:11):
I have a daughter too. Yeah, she's working on the
killing with kindness.
Speaker 3 (04:15):
But yes, on it man. And I asked him later
he said, oh yeah, yeah, we're friends now. He said,
you would just treat people. Uh, you know, honestly, he
made me a better person, because that's not the way
I am deep down inside. But he actually influenced me
to become a better person. So he actually was a
great kid.
Speaker 1 (04:35):
We were talking about my dad before we started this,
and one thing I can remember about him was. He
was strict, but he used to say it was good
always wins out. You don't see it at the time,
but eventually, and Alex knew that.
Speaker 3 (04:48):
To me, he knew that it's hard to let good
win out when somebody's.
Speaker 1 (04:51):
Sure is but that's character.
Speaker 3 (04:53):
It makes you look soft, but really it's it's a
big thing that's right for me. I look at him
like a you know, a big man, much bigger than me.
Speaker 1 (05:02):
Wow, what a kid, Carrie. When you decided to establish
the foundation, Alex W. Smith Foundation, what was your focus?
What did you want to do? Did you know immediately
what you wanted to do? And why did you do it?
Speaker 2 (05:15):
You know, Alex was such a big part in our lives,
and you know, of course he was the baby, and
I just wanted people to remember him and who he
was and to carry on his legacy. I knew that
from the very beginning. I just didn't know exactly what
I wanted to do. But within the year, it was
(05:36):
less than a year, we decided to have a chili
cook off and we got into contact with the right
people to help us to make this to what it is.
And so we established the foundation in twenty nineteen and
We had our first cook off in that year and you.
Speaker 1 (05:54):
Were, hey, I remember that because it was your first year.
They were like, what three hundred people show up? Holy,
don't it?
Speaker 2 (06:02):
Yes, yes, And it was just amazing. I just see
the Lord working in through all of this. Because I thought,
we'll just have a little something at the church to
remember Alex. But I got in touch with our hack,
his hack teacher, and she got me in touch with Graystone,
where Alex worked at, and between the two of them,
(06:24):
they came up with this beautiful event that I could
have never done on my own. He brought the chefs in,
open opened their facilities, took care of everything, and it
was just it was amazing. It was amazing to see
people coming together with food. It was amazing to be
able to shine Alex's light and all of that. I mean,
(06:45):
we're able to help students. You know, kids that he worked,
we went to school with, we're helping them now.
Speaker 1 (06:53):
So over the years, have his friends help you.
Speaker 2 (06:56):
We do have a lot of his friends that come
in and if they're in the area. A lot of
them are you know, out of the area, but if
they're there, yes, they just love helping and volunteering in
the cookoff, So it was great. We had several of
his very good friends there last year and it was wonderful.
Speaker 1 (07:15):
Well, you know what we'll put yours in a different
category than a lot of people out there, is you
have a competition that's pretty successful over the years. Tell
us about that you're doing it again this year. First
of all, it's mentioned, Well, let me ask you this first,
you're having a gray Stone in Dillsburg. Yes, did you
move it because you needed more room because it got
bigger and bigger?
Speaker 2 (07:35):
Yes, we did that. And last year was our first
year in Dillsburg, so I wasn't sure how people would
feel about moving from Harrisburg over to Dillsburg.
Speaker 1 (07:45):
But even in the rain.
Speaker 2 (07:46):
Last year, it's a huge covered pavilion. I mean it
could hold several hundred people. It did rain, we still
had three four hundred people show up in the rain,
So it was amazing and we were just really excited
about it. The U the chefs that we have, you
know a lot of them are coming back again because
(08:08):
they just they just love this. They loved donating their
time to worthy cause and coming together with the competition.
But we have some new chefs on as well.
Speaker 1 (08:18):
So, well, how does it work? You have you have
two different things. You have amateur competition and you have
professional ships. Right, Yes, Uncle Tom was a winner a
couple of years ago in the amateur. Wasn't he first
or second place in the amateur? What did you make, Tom?
Speaker 3 (08:33):
Yeah, I made. I was in it twice and one
year the first the first year I was in it,
I took second and I just had a meat lover's
chili with four different kind of meats in it along
with beans. But then I had the second to a
guy that's so competitive like me. It wasn't gonna work.
I had to get that first. And I dreamed for
(08:54):
a year and I came up with a gumbo chili
and it had the chili sauce with tomato bass and
I had shrimp, I had uh hot hot peppers, I
had a little bit of meat, and I had in
dewey sausage, and I had chunks of chicken in there,
(09:15):
all in the chili, and it was a little spicy.
So I kept thinking, like, I need something the coolest
down and I need something that's gonna alleviate some of that.
So I needed something sweet in there. So I gave
a scoop of ice vanilla ice cream on top.
Speaker 1 (09:27):
Yeah, never heard of that. Yeah, it work out.
Speaker 3 (09:30):
It worked out beautiful.
Speaker 2 (09:31):
Man.
Speaker 3 (09:31):
I want won by a landslide. I think the ice
cream did it so wow.
Speaker 2 (09:36):
So then I retired.
Speaker 3 (09:37):
I didn't want to win again.
Speaker 1 (09:38):
So aren't you're not going to You're not gonna this year. Listen,
he's so humble.
Speaker 3 (09:42):
Oh no, no, that's not hum. I didn't wantim to
think that the thing was rigged, you know, being a
family member.
Speaker 1 (09:49):
Well, this year, Carrie, it's going to be over in Gilsburg,
keeps saying, Mechanicsburg. It's win.
Speaker 2 (09:55):
It's September twenty second, and that's on Sunday. It's from
one to four. And you know we're gonna just have
a fabulous time. We're gonna have. We have seventeen chefs
already that are signed up.
Speaker 1 (10:08):
Let's talk about some of the chefs that you have
wind up. First of all, somebody I have to mention
Linda Johnston. She's also your sponsor, your top sponsor sponsor
from Reno by Anderson. She's heaving sent That woman is
so involved and so generous. I figured I figured you
(10:29):
hear about this and this would be a good one
for her. She's wonderful. She also, as I said, she's
a sponsor. She's what you call the bragging rights sponsor, right.
Speaker 2 (10:37):
Yes, they're a premier sponsor. Yes, a top sponsor.
Speaker 1 (10:40):
So she's going to be in it with Nancy Ryan.
She's one of the amateur chefs. Who else anybody.
Speaker 2 (10:44):
Else as as chefs?
Speaker 1 (10:46):
Yeah, I think you had well if you can't remember
the names, Uh, there's I have a list here I
wanted to bring just in case. Word of Grace Ministries.
They're going to have us.
Speaker 2 (10:55):
That's our church.
Speaker 1 (10:55):
Okay, poor Adam Okay, the Hot Culinary Art program. They
have their own chili douven County Technical School chili baked potato.
Speaker 2 (11:04):
That sounds wonderful.
Speaker 1 (11:05):
Yes it does. I always think about that hap to
bang chili it so that's what it call, what it's called, that's.
Speaker 2 (11:10):
What they gave me. I'm not sure. I guess we'll
have to. You have to come and see what it is.
Speaker 3 (11:15):
Well.
Speaker 1 (11:15):
And then there are the professions. Oh yes, now, I
remember one of the first years you were here, you
talked about this chocolate chili and I didn't taste it,
but I heard it was wonderful. I don't remember who
did it, but people come up with some really really
good things, like, let's see Hershey a lot spicy bourbon
and beef and bacon. That's pretty goodful Yeah, Okay, Tommy,
you like that one. Okay, Devin's seafood shrimp and red
(11:38):
bean chili and baked grits. That's interesting. Yes, did chocolate
tear over to her? She smoked chicken chili with her.
She's white chocolate.
Speaker 2 (11:48):
Yes, it's interesting that one.
Speaker 1 (11:51):
It sounds interesting, but I don't know. Okay. Chef Taylor
Epery a bearded goat chili.
Speaker 2 (12:00):
We'll have to try that one. It sounds interesting.
Speaker 1 (12:02):
Okay, there's a lot of them. I'm gonna keep on
going with this. Hops and Barley's at Union Station, chicken
curry chili, the Kitchen Shopping Carlis Carlisle spicy mango white
bean chili. That's interesting, Cisco Cpa Vegan Asian inspired chili. Wow,
you even got the vacants considered? Yes, Holgan grill at
the Hershey Country Club. What's par for Bazoli? Am I
(12:23):
pronouncing that right? Uncle Tom? You're the restaurant here tour
The Hilton's gonna be there, even gray Stone brew House
will be there. Yes, they won one year, didn't they
win one year?
Speaker 2 (12:35):
They won last year. Yes, they had seafood chili.
Speaker 1 (12:40):
I wanted to ask you, Tom about what else. I
think it was Terry that told me you don't just
you weren't even just don't even didn't partake in the competition.
You make soups because you guys don't have different events
throughout the year. Terry, which additional and Tom's pretty much
responsible for. Like if you have what would you call
(13:00):
it a soup?
Speaker 2 (13:01):
We have a soup fest coming up in October. You
do wear it and that would be at word a
Grace of Industries October twenty six. That's on a Saturday
and on Progress Avenue. Okay, so we'll be advertising for
that and it'll be a kids festival and we'll have
some fun horse pony rides, and but we're also going
to have soups and we're gonna have lots of good
(13:23):
food in some time. When it starts getting it'll be wonderful.
They take a court home. Thank you for including because
this is a family event, but thank you for including
children because that's so important. Absolutely, that was a big
part of Alice's Life.
Speaker 1 (13:36):
Say again, there you go again. You have door prizes,
you have give an a silent auction bingo, what else?
Speaker 2 (13:43):
Yes, we have we have a beer pool. We have
music by Ross beer pool. The beer pool is individuals,
beer companies donate beer to us and it's you know,
a better beers. We put them in bags and you know,
with other little prizes, maybe some giveaway things. The bags
are stapled. Now, these individuals come up and they pay,
(14:06):
you know, just a nominal fee of maybe ten dollars.
They're probably they're probably getting twenty or thirty dollars worth
of beer, and so they take that. And so that's
how we raise money by buying these beautiful bags. So
it's cool.
Speaker 1 (14:19):
Tell us about some of the auction I sell in
auction items you're going to have there.
Speaker 2 (14:23):
We have are in kind list of donations from companies
that have given us, you know, gift cards and items.
We're just wonderful. So we take those and we put
them together. So we have like kids baskets that have
the bowling and you know, pizza, ice cream, you know,
and we have Italian basket, we have a g real basket.
(14:47):
They are all sorts of things. That are donated by companies,
and every one of them the minimum value is fifty dollars,
so you pay three dollars for a ticket and we
draw them. And of course we have free door prizes
as well. A lot of companies have donated, like our
whiz Way donate services for their cleaning, and we have
(15:09):
other restaurants that donate, and so we put them all
into the free raffles and so every half hour they're
calling for free raffles.
Speaker 1 (15:16):
So that's chances are you probably you're gonna win something.
Speaker 2 (15:19):
You're gonna win something. That's right, Oh my god.
Speaker 1 (15:21):
An entertainment because and you also said about the and
I interrupted about the music entertainment. It's going to be there.
Speaker 2 (15:28):
Yes, we have ross productions who will be there, and
he has a beautiful setup of entertainment and we have
a selfie station. Of course, we have a he has
a big TV. And so it's just gonna be really
cool and the music will just he'll just go with
the crowd and I think it'll be great.
Speaker 1 (15:47):
And if you do one partake in, what would you
call them if you want to booze in other words,
there's a that's right.
Speaker 2 (15:54):
Well, of course we have a cash bar. Everybody gets
of course drinks. We have a hot dogs, and we'll
have chips, you know, for the kids and those that
don't really want chili. We have some games for the kids,
some stone painting and different things like that. So it's
an all around fun family event for everyone.
Speaker 1 (16:12):
Well, you know what, I'm gonna regress on this. I
don't know why at the top of my head I
didn't mention this, but the competition is the chili competitions,
the winners, who gets signed the winner.
Speaker 2 (16:23):
Well, it's people's vote. So every chef has a box. Okay,
when you purchase a ticket, you get five voting tickets,
and so you can vote for whichever you can put
all five in one, or you could go around and
at I think it's you know, towards the end, we
have all the boxes are collected, and so we have
(16:44):
a group of people that go over and they count
these tickets up. So we'll have top winners in professional first, second,
and third, and we also have first, second and third
and amateur so and we have beautiful awards for them,
and it's just it's just a great time.
Speaker 1 (17:01):
That sounds great. Yeah, I would like to talk about
the scholarships right now, if you don't mind, you decided
how to, like, what's the criteria kids have to be
in certain school districts right now, because that's where Alex
went and you're starting out probably eventually you're going to
go to all the school districts when you get to
be super big. Yeah, that's what we like exactly, but
(17:24):
right now, tell us about that.
Speaker 2 (17:26):
Well, the first one we wanted to do for sure
was Central Dolphin East and that's where Alex went to school,
and he not only did he like cooking, but he
was also like sports wrestling and lacrosse. I mean, he
really liked that. He was very good at it. So
we have Central Dolphin East and then we also included
Dolphin County Tech School and for the culinary program. So
(17:50):
each year we have students that apply for those that
we apply in January, we pick by April and we
award students you know, fees. And this year we had
four from Dolphin County Tech and we had two from
Central Dolphin East. But the big thing this year and
we are just so excited about it, is our new
(18:12):
scholarship and it's the Hack Culinary Scholarship. And this one
means so much to us because this is where Alex
went to school. We are going to now be able
to help students that Alex attended. He attended this class
and we're able to help these students on Alex's behalf.
So I just feel like Alex is still living on
(18:34):
and we're helping these students, and so we're We couldn't
have done this without our sponsors. You know, I say
renewed by Anderson and Jason my coount. There are two
biggest sponsors, and Jason didn't open his doors, we wouldn't
be able to do this, and we didn't have big
(18:55):
sponsors coming in to help us, we wouldn't be able
to do the hack culinary.
Speaker 1 (18:59):
So which Pennsylvania people are so generous. Yes, I was
looking on your website and you do have a lot
of sponsors, but there's an opportunity for more. If you
want to.
Speaker 2 (19:08):
Write absolutely they can go to our website at Alex W.
Smith Foundation dot org. You can sign up. Of course,
you can get tickets, but you can also sign up
to be a sponsor. And sponsors are all levels. I mean,
we have the big tier sponsors, but even for one
hundred dollars foody sponsor. You get two tickets and you
(19:29):
get your name out there and there's some nice benefits
for one hundred dollars and you're just sponsoring and helping
us to continue to carry this legacy on.
Speaker 1 (19:39):
That's right. And as I said, you start out with
three hundred. Who knows it's going to be there this year? Yeah,
how many it's gonna be. That's really cheap. I mean,
come on, that's ridiculous.
Speaker 2 (19:48):
Exactly when it's somebody When a student goes online and
they apply for an application, there's certain critera you look for.
Speaker 1 (19:57):
One of them is an essay.
Speaker 2 (19:59):
Oh yes, about that? I think that's so when we
when they when a student applies at Central, Dolphin East
or Dolphin County Tech that that opens up in January,
we do ask some information, but we also ask them
to write an essay. Tell us why you went into
the culinary, you know, what are the reasonings behind that?
(20:21):
Or we also have sportsman scholarship.
Speaker 1 (20:24):
Wasn't Alex the wrestler?
Speaker 2 (20:26):
Yes, he was a wrestler and la crosse? Why how
has this impacted your life, this sports or this culinary?
How has that made a difference in your life? And
why do you do it and we get some awesome responses.
Speaker 1 (20:39):
Tell me about the ones that stick in your mind.
Speaker 2 (20:41):
I mean there are just some that they know. Just
say for sports, you know how maybe they weren't the
best at it, but they came and they worked together
as a team and it changed them. It gave them
confidence and to do what they could do. And other
ones in the culinary just some of the things reminded
me of Alex where they cook ever since they were little,
and they learned from their grandma or from different things,
(21:04):
and they just wanted to continue to move on and
be inspired with their hands with cooking. So it was
really it's really good.
Speaker 1 (21:12):
I'm gonna switch a little bit and ask Uncle Tom
because he is a restaurant tour a caterer and everything.
Is that something you want to do your whole wife?
Speaker 3 (21:21):
I started out with the restaurant business as like a
fourteen year old kid. My mother raised us, Terry and
I and my seven other brothers and sisters. Single mom
raised us, raised us as as a Howard Johnson's waitress.
About yes, she would walk there. Eventually she got a car,
(21:45):
but she would walk if she had to a mile
from Stilton and come home with change change jingling in
her pockets and enough money to buy uh dinner for
the night and lunch money in the morning. There's eight
seven stacks of change, you know, for lunch money at
at at where at I'd always steal somebody else's dime. Yeah, no,
(22:05):
don't tell nobody now, but yeah, that's uh. So, you
know I worked there at fourteen. I started as a busboy,
and uh they got busy on the line and the
boss called me over and he said, hey, you're pretty
good over here. So I stayed on cooking, and when
I got to be a senior, I was the assistant manager.
And then he said, you're too good for here. We
need to you need to take a job over at
(22:25):
the country club. I'll get you a job there. Wow, yeah,
I started. So yeah, I worked a few years in restaurants,
and then I had my own and then, uh, I
found out that selling cars made more money, so I
moved it at for thirty years and then I went
back into doing a little bit of catering.
Speaker 2 (22:42):
Now.
Speaker 3 (22:43):
So yeah, I worked with Alex a little bit and
and he would come out to my kitchen and I
showed him how to chop and you know, he was uh,
like I said, he was probably about sophomore in high school, uh,
junior in high school, and we'd cook on the grill.
And yeah, he had a real knack for it.
Speaker 1 (22:59):
He was.
Speaker 3 (23:00):
He was naturally talented. For a big man with big hands.
I mean, he would be able to you know, chop well.
And you know, he actually did a fantastic job in
that culinary school that he I went to culinary in
nineteen seventy nine. I believe the hotel sent me there
down in Philly at a culinary institute. But he learned
(23:23):
so much, I mean, because it changed so much from
nineteen seventy nine to you know when he went just
a few years seven years ago. And the things he
showed me was amazing, the things that he learned. And
you know, he was just a young boy starting out,
you know, so he had he had great, great potential.
But you know, his memory is amazing. I can still
(23:45):
remember the days chopping and cutting and cutting. And he
was real funny. Yeah, he had a great sense of humor.
He has a funny big man. You can pick on
him a little bit. He hit crack up at you.
He did laugh at himself. You know that sing you
can tell somebody's uh, you know, kind him self in
order when he can just laugh at his mistakes, you know,
and stuff like that, drop something on the floor and
(24:06):
laugh at it. You know. I didn't think it was
funny because we had to throw it away. He thought
it was funny. I mean, he just lived light life, light,
Nothing bothered him. He's a great kid to work with,
hard worker.
Speaker 1 (24:18):
What I think. I hear so much about him, and
I think, yes, he's got this talent and this love
of food. But it's kind of like what you and
I were talking about earlier. Uh, this goodness that that
he had, that you had, that Terry had because of
your mom and I look at things the way things
(24:39):
are today, and where where are we missing out? Why
are children so messed up?
Speaker 3 (24:43):
Yeah? Well I'll tell you why. He was a fresh
breath of fresh air because I work with a lot
of young men through my businesses, and it's rare to find, uh,
that kind of a quality of a person.
Speaker 2 (24:54):
You know.
Speaker 3 (24:55):
Yeah, we give it to his grandma and his mother
and dad, but you know, you got to have some
some of that naturally in you that you you know,
which I think came from God. You know, which the
spirit was right, you know, just just a fun kid.
I could see him. Uh, I could see him owning
his own restaurant at something.
Speaker 1 (25:15):
I could see him on TV.
Speaker 3 (25:16):
I could see him. Yeah, yes, he was big. Big
people tall, big teddy bear kind of people kind of
get a little further in life than a little short person.
But no, no offense. The short folks out a bite
your knees. But you know, a big person, that's funny.
And you know they seemed to get a little further.
Speaker 1 (25:36):
Exactly exactly. Kerry mentioned the people that got the scholarships
this year. You said you had four and two, Yes,
we had, we had where they from? You said there
you had to the Sportsman's Award. I think I have
Alexander Ramero was the one kid. Oh yes, Shay, is
it liber okay? And then at the Technical School, this
(25:59):
is the culinary kids, Princess Princess Terrain. We have Lady
Alandra Riveria Morales, Abigail Harker and Lorlai Elliott. And as
far as the cookoff, the bottom line is the more
people show up, the more fund you'll have to give
(26:21):
out more scholarships.
Speaker 2 (26:23):
Right, yes, yes, that's right, And we can expand that.
Now we did expand to hack and but we can
expand to other schools, so it would be really and
that's that's that's our goal and that's our dream is
to help students and as many as we can.
Speaker 1 (26:39):
That's wonderful. Okay, you I've noticed you get a lot
of media support. It's tough. I tell people a lot
of times. You know, people go to school for PR,
marketing and all this stuff and they don't get it.
A lot of them don't get it. It's all about
relationships and going after and you've established some great media
not sponsorships, but a lot of the meatia is really
(27:00):
take out a hold of you and been good to you, right, Yes.
Speaker 2 (27:04):
Yes they haven't. We're one of our sponsors, Lucy Nasa.
She's our She came on board with us four years
ago and she helped develop us to where we're at
and just has been such a great support and help
our reaching out to other medias to help this expand
(27:24):
and help it grow.
Speaker 1 (27:25):
And so I see all over the place, I hear
about you guys all over the place. You need volunteers.
Speaker 2 (27:31):
We can certainly always use hands on. It's going to
be a big event. This year of set up and
tear down, and yes, if they're able to, if there's
anyone willing to help UH with that and to volunteer,
they can reach it out to us at our email
address and Alex W. Smith Foundation at gmail dot com.
(27:53):
Of course, they can reach out to us at our
on our website which is www. Alex W. Smith Foundation
dot or. They can find more information out about the cookoff,
they can purchase tickets, they can become a sponsor, and
they can just send us an email. Yes, everything is
on that website. I would like to just mention a
(28:13):
couple more of our sponsors please, And you know, of
course we know renew By Anderson as our premier sponsor,
and of course Jason Viscount he is with Greystone brew
House Greystone Public House. But we also have Majeski and Masters.
You know, they've been with us for four years and
each year they increase in their sponsorship. Can't and Cisco Foods.
(28:38):
They provide all of the paper products and so much
that we need just to hold this and so we're
just so thankful in our Word of Grace ministry is
so many others, so many other incomes. We're just so thankful,
but if they want tickets, the tickets can be purchased
online again at Alex W. Smithfoundation dot org. Twenty five dollars. Adult,
(29:00):
children and family tickets are available online or at the door.
Speaker 1 (29:05):
I'm glad you said are at the door because people
tend to wait the last minute. But that's okay because
you have plenty of stuff out there right. Yes, yes,
you guys are awesome. Well, folks, you heard it. They're
bringing people together with food. It's the fifth anniversary of
Alex's Chili Cookoff for a Cause on Sunday, September twenty second,
from one to fourth the Gracetown Borough House in Dillsburg.
They've gonna have games, giveaways, and you're gonna have competitions
(29:28):
between the top professional amateur chefs in the area. You're
gonna decide who wins. Proceeds go to the local high
school scholarship and is Terry City. Get tickets online or
at the door, and Alex W. Smith dot org for
more information. Guys, thanks so much Terry Smith, Uncle Tom
for coming in. Remember to catch Insight every Sunday on
one of our ten iHeart sedations are anytime on your
(29:50):
favorite podcast app. I'm Sylvia Moss. This has been inside.
Thanks so much for listening. See you next week.
Speaker 4 (29:56):
The Central Pennsylvania Animal Alliance presents Wolfstock twenty twenty four.
It's the largest festival for dogs and their humans on
the East Coast and it's on Sunday, September twenty ninth,
from eleven to five at Riverfront Park in Harrisburg. Music, food, vendors,
and so much more rain or shine. Go to Central
PA Animal Line stat org for more info.
Hi, I'm Sylvia Moss and this is in Sight, a
presentation of iHeartMedia where we really do care about our
local communities and all our listeners who live here. You know,
all the special events that we go to throughout the
years most of our lives, things like Christmas and Thanksgiving, weddings,
parties for graduation, retirement birthdays. They all bring us together
(00:21):
and they make us feel good. And the one thing
they have in common, they all revolve around food. Well
usually it's pretty delicious food. Think about it. Food is
a truly a catalyst for forming friendships and strengthening family ties.
Young Alex Smith not only recognized this phenomenon, but bringing
people together with food has become his legacy. In fact,
(00:44):
when twenty two year old Alex tragically passed away about
six years ago, he just graduated from hex culinary program
and was a chief apprentice at Graystone Public House here
in Harrisburg. His plans well, he wanted to open a restaurant.
Thanks to his family, Alex's legacy continue. He was with
an event that he's become very popular since it was
established a couple of years ago. With us to share
(01:05):
the memory of this remarkable young man, and invite you
to the fifth anniversary of an awesome event in Alex's honor.
Are Terry Smith. Terrry is Alex's mom, and Alex's uncle's
here too. His name is Tom L. Hosh. How did
I do with that? Tom? All right? Okay? First of all, Terry.
(01:25):
For anybody who didn't know Alex, and he was pretty
popular out there, I hear a lot of stuff, and
one thing that comes up the most.
Speaker 2 (01:32):
Is he was such a sweet teddy bear. Tell us
about him, About your Alex. Alex was always from birth
a sweet, lovable young man. I mean, people and friends
gravitated to Alex because he was just so he was.
He wanted to help people and he loved to cook.
He had the big heart, He had a sense of humor.
(01:52):
He always made people feel like they were they were important, yes,
and he drew people with him. And that's what we
remember about him the most. And when we asked him
why he chose to go into culinary, there's so many
different things he could have gotten into, and it really
was because of his love. He wanted to bring people
(02:15):
together with food. That's what those are his exact words.
And he loved that time of just when families come together,
you have a big meal and there's just something special
that happens, and that's what he wanted to do.
Speaker 1 (02:29):
I understand he loved kids. He was real involved in
his church, right.
Speaker 2 (02:32):
Yes, he worked in children's ministry at at our church
with me, he worked in youth ministry, and so that
was his passion. He wanted to start with cooking and
then move on to some type of youth ministry and
go to school for that so and use both of
those gifts together to help people and defeed them. So,
(02:54):
Uncle Tom, you tell me a couple of funny stories
about your buddy Alex.
Speaker 3 (02:59):
What you guys is absolutely uh spot on he uh.
First of all, when you say big teddy bear, he
was big. He was probably I'm about five or eleven.
He was bigger than me. He was probably about six
three or four and you know, maybe close to three hundred.
Big guy, sweet kid. I remember we would go do
(03:20):
things together, like ride four wheelers and get out. Yeah.
Oh yeah, he was good at it too. He was
a good rider. We would take he'd come out to
my house to the pool and I remember one time
he came in. I said, Hey, what's the matter. We
started talking. He said, at these kids are picking on
me a little bit and being you know, sometimes when
you're really a nice kid and you don't want to
(03:41):
go down the wrong path, people will. He was probably
about junior in high school, jenior something like that, maybe
a senior, but he he said, Yeah, these kids are
picking on me, and you know, I'm not going to
go down that route they're telling me to go. I'm
gonna stay on the path of you know, what God
has for me. And I said, well, you want me
to go in there and whoop their butts? I said.
(04:03):
He said, now, Uncle Tom, I'm gonna kill him with kindness,
you know. And he meant that too. He really like that. Yeah,
all children.
Speaker 2 (04:11):
I have a daughter too. Yeah, she's working on the
killing with kindness.
Speaker 3 (04:15):
But yes, on it man. And I asked him later
he said, oh yeah, yeah, we're friends now. He said,
you would just treat people. Uh, you know, honestly, he
made me a better person, because that's not the way
I am deep down inside. But he actually influenced me
to become a better person. So he actually was a
great kid.
Speaker 1 (04:35):
We were talking about my dad before we started this,
and one thing I can remember about him was. He
was strict, but he used to say it was good
always wins out. You don't see it at the time,
but eventually, and Alex knew that.
Speaker 3 (04:48):
To me, he knew that it's hard to let good
win out when somebody's.
Speaker 1 (04:51):
Sure is but that's character.
Speaker 3 (04:53):
It makes you look soft, but really it's it's a
big thing that's right for me. I look at him
like a you know, a big man, much bigger than me.
Speaker 1 (05:02):
Wow, what a kid, Carrie. When you decided to establish
the foundation, Alex W. Smith Foundation, what was your focus?
What did you want to do? Did you know immediately
what you wanted to do? And why did you do it?
Speaker 2 (05:15):
You know, Alex was such a big part in our lives,
and you know, of course he was the baby, and
I just wanted people to remember him and who he
was and to carry on his legacy. I knew that
from the very beginning. I just didn't know exactly what
I wanted to do. But within the year, it was
(05:36):
less than a year, we decided to have a chili
cook off and we got into contact with the right
people to help us to make this to what it is.
And so we established the foundation in twenty nineteen and
We had our first cook off in that year and you.
Speaker 1 (05:54):
Were, hey, I remember that because it was your first year.
They were like, what three hundred people show up? Holy,
don't it?
Speaker 2 (06:02):
Yes, yes, And it was just amazing. I just see
the Lord working in through all of this. Because I thought,
we'll just have a little something at the church to
remember Alex. But I got in touch with our hack,
his hack teacher, and she got me in touch with Graystone,
where Alex worked at, and between the two of them,
(06:24):
they came up with this beautiful event that I could
have never done on my own. He brought the chefs in,
open opened their facilities, took care of everything, and it
was just it was amazing. It was amazing to see
people coming together with food. It was amazing to be
able to shine Alex's light and all of that. I mean,
(06:45):
we're able to help students. You know, kids that he worked,
we went to school with, we're helping them now.
Speaker 1 (06:53):
So over the years, have his friends help you.
Speaker 2 (06:56):
We do have a lot of his friends that come
in and if they're in the area. A lot of
them are you know, out of the area, but if
they're there, yes, they just love helping and volunteering in
the cookoff, So it was great. We had several of
his very good friends there last year and it was wonderful.
Speaker 1 (07:15):
Well, you know what we'll put yours in a different
category than a lot of people out there, is you
have a competition that's pretty successful over the years. Tell
us about that you're doing it again this year. First
of all, it's mentioned, Well, let me ask you this first,
you're having a gray Stone in Dillsburg. Yes, did you
move it because you needed more room because it got
bigger and bigger?
Speaker 2 (07:35):
Yes, we did that. And last year was our first
year in Dillsburg, so I wasn't sure how people would
feel about moving from Harrisburg over to Dillsburg.
Speaker 1 (07:45):
But even in the rain.
Speaker 2 (07:46):
Last year, it's a huge covered pavilion. I mean it
could hold several hundred people. It did rain, we still
had three four hundred people show up in the rain,
So it was amazing and we were just really excited
about it. The U the chefs that we have, you
know a lot of them are coming back again because
(08:08):
they just they just love this. They loved donating their
time to worthy cause and coming together with the competition.
But we have some new chefs on as well.
Speaker 1 (08:18):
So, well, how does it work? You have you have
two different things. You have amateur competition and you have
professional ships. Right, Yes, Uncle Tom was a winner a
couple of years ago in the amateur. Wasn't he first
or second place in the amateur? What did you make, Tom?
Speaker 3 (08:33):
Yeah, I made. I was in it twice and one
year the first the first year I was in it,
I took second and I just had a meat lover's
chili with four different kind of meats in it along
with beans. But then I had the second to a
guy that's so competitive like me. It wasn't gonna work.
I had to get that first. And I dreamed for
(08:54):
a year and I came up with a gumbo chili
and it had the chili sauce with tomato bass and
I had shrimp, I had uh hot hot peppers, I
had a little bit of meat, and I had in
dewey sausage, and I had chunks of chicken in there,
(09:15):
all in the chili, and it was a little spicy.
So I kept thinking, like, I need something the coolest
down and I need something that's gonna alleviate some of that.
So I needed something sweet in there. So I gave
a scoop of ice vanilla ice cream on top.
Speaker 1 (09:27):
Yeah, never heard of that. Yeah, it work out.
Speaker 3 (09:30):
It worked out beautiful.
Speaker 2 (09:31):
Man.
Speaker 3 (09:31):
I want won by a landslide. I think the ice
cream did it so wow.
Speaker 2 (09:36):
So then I retired.
Speaker 3 (09:37):
I didn't want to win again.
Speaker 1 (09:38):
So aren't you're not going to You're not gonna this year. Listen,
he's so humble.
Speaker 3 (09:42):
Oh no, no, that's not hum. I didn't wantim to
think that the thing was rigged, you know, being a
family member.
Speaker 1 (09:49):
Well, this year, Carrie, it's going to be over in Gilsburg,
keeps saying, Mechanicsburg. It's win.
Speaker 2 (09:55):
It's September twenty second, and that's on Sunday. It's from
one to four. And you know we're gonna just have
a fabulous time. We're gonna have. We have seventeen chefs
already that are signed up.
Speaker 1 (10:08):
Let's talk about some of the chefs that you have
wind up. First of all, somebody I have to mention
Linda Johnston. She's also your sponsor, your top sponsor sponsor
from Reno by Anderson. She's heaving sent That woman is
so involved and so generous. I figured I figured you
(10:29):
hear about this and this would be a good one
for her. She's wonderful. She also, as I said, she's
a sponsor. She's what you call the bragging rights sponsor, right.
Speaker 2 (10:37):
Yes, they're a premier sponsor. Yes, a top sponsor.
Speaker 1 (10:40):
So she's going to be in it with Nancy Ryan.
She's one of the amateur chefs. Who else anybody.
Speaker 2 (10:44):
Else as as chefs?
Speaker 1 (10:46):
Yeah, I think you had well if you can't remember
the names, Uh, there's I have a list here I
wanted to bring just in case. Word of Grace Ministries.
They're going to have us.
Speaker 2 (10:55):
That's our church.
Speaker 1 (10:55):
Okay, poor Adam Okay, the Hot Culinary Art program. They
have their own chili douven County Technical School chili baked potato.
Speaker 2 (11:04):
That sounds wonderful.
Speaker 1 (11:05):
Yes it does. I always think about that hap to
bang chili it so that's what it call, what it's called, that's.
Speaker 2 (11:10):
What they gave me. I'm not sure. I guess we'll
have to. You have to come and see what it is.
Speaker 3 (11:15):
Well.
Speaker 1 (11:15):
And then there are the professions. Oh yes, now, I
remember one of the first years you were here, you
talked about this chocolate chili and I didn't taste it,
but I heard it was wonderful. I don't remember who
did it, but people come up with some really really
good things, like, let's see Hershey a lot spicy bourbon
and beef and bacon. That's pretty goodful Yeah, Okay, Tommy,
you like that one. Okay, Devin's seafood shrimp and red
(11:38):
bean chili and baked grits. That's interesting. Yes, did chocolate
tear over to her? She smoked chicken chili with her.
She's white chocolate.
Speaker 2 (11:48):
Yes, it's interesting that one.
Speaker 1 (11:51):
It sounds interesting, but I don't know. Okay. Chef Taylor
Epery a bearded goat chili.
Speaker 2 (12:00):
We'll have to try that one. It sounds interesting.
Speaker 1 (12:02):
Okay, there's a lot of them. I'm gonna keep on
going with this. Hops and Barley's at Union Station, chicken
curry chili, the Kitchen Shopping Carlis Carlisle spicy mango white
bean chili. That's interesting, Cisco Cpa Vegan Asian inspired chili. Wow,
you even got the vacants considered? Yes, Holgan grill at
the Hershey Country Club. What's par for Bazoli? Am I
(12:23):
pronouncing that right? Uncle Tom? You're the restaurant here tour
The Hilton's gonna be there, even gray Stone brew House
will be there. Yes, they won one year, didn't they
win one year?
Speaker 2 (12:35):
They won last year. Yes, they had seafood chili.
Speaker 1 (12:40):
I wanted to ask you, Tom about what else. I
think it was Terry that told me you don't just
you weren't even just don't even didn't partake in the competition.
You make soups because you guys don't have different events
throughout the year. Terry, which additional and Tom's pretty much
responsible for. Like if you have what would you call
(13:00):
it a soup?
Speaker 2 (13:01):
We have a soup fest coming up in October. You
do wear it and that would be at word a
Grace of Industries October twenty six. That's on a Saturday
and on Progress Avenue. Okay, so we'll be advertising for
that and it'll be a kids festival and we'll have
some fun horse pony rides, and but we're also going
to have soups and we're gonna have lots of good
(13:23):
food in some time. When it starts getting it'll be wonderful.
They take a court home. Thank you for including because
this is a family event, but thank you for including
children because that's so important. Absolutely, that was a big
part of Alice's Life.
Speaker 1 (13:36):
Say again, there you go again. You have door prizes,
you have give an a silent auction bingo, what else?
Speaker 2 (13:43):
Yes, we have we have a beer pool. We have
music by Ross beer pool. The beer pool is individuals,
beer companies donate beer to us and it's you know,
a better beers. We put them in bags and you know,
with other little prizes, maybe some giveaway things. The bags
are stapled. Now, these individuals come up and they pay,
(14:06):
you know, just a nominal fee of maybe ten dollars.
They're probably they're probably getting twenty or thirty dollars worth
of beer, and so they take that. And so that's
how we raise money by buying these beautiful bags. So
it's cool.
Speaker 1 (14:19):
Tell us about some of the auction I sell in
auction items you're going to have there.
Speaker 2 (14:23):
We have are in kind list of donations from companies
that have given us, you know, gift cards and items.
We're just wonderful. So we take those and we put
them together. So we have like kids baskets that have
the bowling and you know, pizza, ice cream, you know,
and we have Italian basket, we have a g real basket.
(14:47):
They are all sorts of things. That are donated by companies,
and every one of them the minimum value is fifty dollars,
so you pay three dollars for a ticket and we
draw them. And of course we have free door prizes
as well. A lot of companies have donated, like our
whiz Way donate services for their cleaning, and we have
(15:09):
other restaurants that donate, and so we put them all
into the free raffles and so every half hour they're
calling for free raffles.
Speaker 1 (15:16):
So that's chances are you probably you're gonna win something.
Speaker 2 (15:19):
You're gonna win something. That's right, Oh my god.
Speaker 1 (15:21):
An entertainment because and you also said about the and
I interrupted about the music entertainment. It's going to be there.
Speaker 2 (15:28):
Yes, we have ross productions who will be there, and
he has a beautiful setup of entertainment and we have
a selfie station. Of course, we have a he has
a big TV. And so it's just gonna be really
cool and the music will just he'll just go with
the crowd and I think it'll be great.
Speaker 1 (15:47):
And if you do one partake in, what would you
call them if you want to booze in other words,
there's a that's right.
Speaker 2 (15:54):
Well, of course we have a cash bar. Everybody gets
of course drinks. We have a hot dogs, and we'll
have chips, you know, for the kids and those that
don't really want chili. We have some games for the kids,
some stone painting and different things like that. So it's
an all around fun family event for everyone.
Speaker 1 (16:12):
Well, you know what, I'm gonna regress on this. I
don't know why at the top of my head I
didn't mention this, but the competition is the chili competitions,
the winners, who gets signed the winner.
Speaker 2 (16:23):
Well, it's people's vote. So every chef has a box. Okay,
when you purchase a ticket, you get five voting tickets,
and so you can vote for whichever you can put
all five in one, or you could go around and
at I think it's you know, towards the end, we
have all the boxes are collected, and so we have
(16:44):
a group of people that go over and they count
these tickets up. So we'll have top winners in professional first, second,
and third, and we also have first, second and third
and amateur so and we have beautiful awards for them,
and it's just it's just a great time.
Speaker 1 (17:01):
That sounds great. Yeah, I would like to talk about
the scholarships right now, if you don't mind, you decided
how to, like, what's the criteria kids have to be
in certain school districts right now, because that's where Alex
went and you're starting out probably eventually you're going to
go to all the school districts when you get to
be super big. Yeah, that's what we like exactly, but
(17:24):
right now, tell us about that.
Speaker 2 (17:26):
Well, the first one we wanted to do for sure
was Central Dolphin East and that's where Alex went to school,
and he not only did he like cooking, but he
was also like sports wrestling and lacrosse. I mean, he
really liked that. He was very good at it. So
we have Central Dolphin East and then we also included
Dolphin County Tech School and for the culinary program. So
(17:50):
each year we have students that apply for those that
we apply in January, we pick by April and we
award students you know, fees. And this year we had
four from Dolphin County Tech and we had two from
Central Dolphin East. But the big thing this year and
we are just so excited about it, is our new
(18:12):
scholarship and it's the Hack Culinary Scholarship. And this one
means so much to us because this is where Alex
went to school. We are going to now be able
to help students that Alex attended. He attended this class
and we're able to help these students on Alex's behalf.
So I just feel like Alex is still living on
(18:34):
and we're helping these students, and so we're We couldn't
have done this without our sponsors. You know, I say
renewed by Anderson and Jason my coount. There are two
biggest sponsors, and Jason didn't open his doors, we wouldn't
be able to do this, and we didn't have big
(18:55):
sponsors coming in to help us, we wouldn't be able
to do the hack culinary.
Speaker 1 (18:59):
So which Pennsylvania people are so generous. Yes, I was
looking on your website and you do have a lot
of sponsors, but there's an opportunity for more. If you
want to.
Speaker 2 (19:08):
Write absolutely they can go to our website at Alex W.
Smith Foundation dot org. You can sign up. Of course,
you can get tickets, but you can also sign up
to be a sponsor. And sponsors are all levels. I mean,
we have the big tier sponsors, but even for one
hundred dollars foody sponsor. You get two tickets and you
(19:29):
get your name out there and there's some nice benefits
for one hundred dollars and you're just sponsoring and helping
us to continue to carry this legacy on.
Speaker 1 (19:39):
That's right. And as I said, you start out with
three hundred. Who knows it's going to be there this year? Yeah,
how many it's gonna be. That's really cheap. I mean,
come on, that's ridiculous.
Speaker 2 (19:48):
Exactly when it's somebody When a student goes online and
they apply for an application, there's certain critera you look for.
Speaker 1 (19:57):
One of them is an essay.
Speaker 2 (19:59):
Oh yes, about that? I think that's so when we
when they when a student applies at Central, Dolphin East
or Dolphin County Tech that that opens up in January,
we do ask some information, but we also ask them
to write an essay. Tell us why you went into
the culinary, you know, what are the reasonings behind that?
(20:21):
Or we also have sportsman scholarship.
Speaker 1 (20:24):
Wasn't Alex the wrestler?
Speaker 2 (20:26):
Yes, he was a wrestler and la crosse? Why how
has this impacted your life, this sports or this culinary?
How has that made a difference in your life? And
why do you do it and we get some awesome responses.
Speaker 1 (20:39):
Tell me about the ones that stick in your mind.
Speaker 2 (20:41):
I mean there are just some that they know. Just
say for sports, you know how maybe they weren't the
best at it, but they came and they worked together
as a team and it changed them. It gave them
confidence and to do what they could do. And other
ones in the culinary just some of the things reminded
me of Alex where they cook ever since they were little,
and they learned from their grandma or from different things,
(21:04):
and they just wanted to continue to move on and
be inspired with their hands with cooking. So it was
really it's really good.
Speaker 1 (21:12):
I'm gonna switch a little bit and ask Uncle Tom
because he is a restaurant tour a caterer and everything.
Is that something you want to do your whole wife?
Speaker 3 (21:21):
I started out with the restaurant business as like a
fourteen year old kid. My mother raised us, Terry and
I and my seven other brothers and sisters. Single mom
raised us, raised us as as a Howard Johnson's waitress.
About yes, she would walk there. Eventually she got a car,
(21:45):
but she would walk if she had to a mile
from Stilton and come home with change change jingling in
her pockets and enough money to buy uh dinner for
the night and lunch money in the morning. There's eight
seven stacks of change, you know, for lunch money at
at at where at I'd always steal somebody else's dime. Yeah, no,
(22:05):
don't tell nobody now, but yeah, that's uh. So, you
know I worked there at fourteen. I started as a busboy,
and uh they got busy on the line and the
boss called me over and he said, hey, you're pretty
good over here. So I stayed on cooking, and when
I got to be a senior, I was the assistant manager.
And then he said, you're too good for here. We
need to you need to take a job over at
(22:25):
the country club. I'll get you a job there. Wow, yeah,
I started. So yeah, I worked a few years in restaurants,
and then I had my own and then, uh, I
found out that selling cars made more money, so I
moved it at for thirty years and then I went
back into doing a little bit of catering.
Speaker 2 (22:42):
Now.
Speaker 3 (22:43):
So yeah, I worked with Alex a little bit and
and he would come out to my kitchen and I
showed him how to chop and you know, he was uh,
like I said, he was probably about sophomore in high school, uh,
junior in high school, and we'd cook on the grill.
And yeah, he had a real knack for it.
Speaker 1 (22:59):
He was.
Speaker 3 (23:00):
He was naturally talented. For a big man with big hands.
I mean, he would be able to you know, chop well.
And you know, he actually did a fantastic job in
that culinary school that he I went to culinary in
nineteen seventy nine. I believe the hotel sent me there
down in Philly at a culinary institute. But he learned
(23:23):
so much, I mean, because it changed so much from
nineteen seventy nine to you know when he went just
a few years seven years ago. And the things he
showed me was amazing, the things that he learned. And
you know, he was just a young boy starting out,
you know, so he had he had great, great potential.
But you know, his memory is amazing. I can still
(23:45):
remember the days chopping and cutting and cutting. And he
was real funny. Yeah, he had a great sense of humor.
He has a funny big man. You can pick on
him a little bit. He hit crack up at you.
He did laugh at himself. You know that sing you
can tell somebody's uh, you know, kind him self in
order when he can just laugh at his mistakes, you know,
and stuff like that, drop something on the floor and
(24:06):
laugh at it. You know. I didn't think it was
funny because we had to throw it away. He thought
it was funny. I mean, he just lived light life, light,
Nothing bothered him. He's a great kid to work with,
hard worker.
Speaker 1 (24:18):
What I think. I hear so much about him, and
I think, yes, he's got this talent and this love
of food. But it's kind of like what you and
I were talking about earlier. Uh, this goodness that that
he had, that you had, that Terry had because of
your mom and I look at things the way things
(24:39):
are today, and where where are we missing out? Why
are children so messed up?
Speaker 3 (24:43):
Yeah? Well I'll tell you why. He was a fresh
breath of fresh air because I work with a lot
of young men through my businesses, and it's rare to find, uh,
that kind of a quality of a person.
Speaker 2 (24:54):
You know.
Speaker 3 (24:55):
Yeah, we give it to his grandma and his mother
and dad, but you know, you got to have some
some of that naturally in you that you you know,
which I think came from God. You know, which the
spirit was right, you know, just just a fun kid.
I could see him. Uh, I could see him owning
his own restaurant at something.
Speaker 1 (25:15):
I could see him on TV.
Speaker 3 (25:16):
I could see him. Yeah, yes, he was big. Big
people tall, big teddy bear kind of people kind of
get a little further in life than a little short person.
But no, no offense. The short folks out a bite
your knees. But you know, a big person, that's funny.
And you know they seemed to get a little further.
Speaker 1 (25:36):
Exactly exactly. Kerry mentioned the people that got the scholarships
this year. You said you had four and two, Yes,
we had, we had where they from? You said there
you had to the Sportsman's Award. I think I have
Alexander Ramero was the one kid. Oh yes, Shay, is
it liber okay? And then at the Technical School, this
(25:59):
is the culinary kids, Princess Princess Terrain. We have Lady
Alandra Riveria Morales, Abigail Harker and Lorlai Elliott. And as
far as the cookoff, the bottom line is the more
people show up, the more fund you'll have to give
(26:21):
out more scholarships.
Speaker 2 (26:23):
Right, yes, yes, that's right, And we can expand that.
Now we did expand to hack and but we can
expand to other schools, so it would be really and
that's that's that's our goal and that's our dream is
to help students and as many as we can.
Speaker 1 (26:39):
That's wonderful. Okay, you I've noticed you get a lot
of media support. It's tough. I tell people a lot
of times. You know, people go to school for PR,
marketing and all this stuff and they don't get it.
A lot of them don't get it. It's all about
relationships and going after and you've established some great media
not sponsorships, but a lot of the meatia is really
(27:00):
take out a hold of you and been good to you, right, Yes.
Speaker 2 (27:04):
Yes they haven't. We're one of our sponsors, Lucy Nasa.
She's our She came on board with us four years
ago and she helped develop us to where we're at
and just has been such a great support and help
our reaching out to other medias to help this expand
(27:24):
and help it grow.
Speaker 1 (27:25):
And so I see all over the place, I hear
about you guys all over the place. You need volunteers.
Speaker 2 (27:31):
We can certainly always use hands on. It's going to
be a big event. This year of set up and
tear down, and yes, if they're able to, if there's
anyone willing to help UH with that and to volunteer,
they can reach it out to us at our email
address and Alex W. Smith Foundation at gmail dot com.
(27:53):
Of course, they can reach out to us at our
on our website which is www. Alex W. Smith Foundation
dot or. They can find more information out about the cookoff,
they can purchase tickets, they can become a sponsor, and
they can just send us an email. Yes, everything is
on that website. I would like to just mention a
(28:13):
couple more of our sponsors please, And you know, of
course we know renew By Anderson as our premier sponsor,
and of course Jason Viscount he is with Greystone brew
House Greystone Public House. But we also have Majeski and Masters.
You know, they've been with us for four years and
each year they increase in their sponsorship. Can't and Cisco Foods.
(28:38):
They provide all of the paper products and so much
that we need just to hold this and so we're
just so thankful in our Word of Grace ministry is
so many others, so many other incomes. We're just so thankful,
but if they want tickets, the tickets can be purchased
online again at Alex W. Smithfoundation dot org. Twenty five dollars. Adult,
(29:00):
children and family tickets are available online or at the door.
Speaker 1 (29:05):
I'm glad you said are at the door because people
tend to wait the last minute. But that's okay because
you have plenty of stuff out there right. Yes, yes,
you guys are awesome. Well, folks, you heard it. They're
bringing people together with food. It's the fifth anniversary of
Alex's Chili Cookoff for a Cause on Sunday, September twenty second,
from one to fourth the Gracetown Borough House in Dillsburg.
They've gonna have games, giveaways, and you're gonna have competitions
(29:28):
between the top professional amateur chefs in the area. You're
gonna decide who wins. Proceeds go to the local high
school scholarship and is Terry City. Get tickets online or
at the door, and Alex W. Smith dot org for
more information. Guys, thanks so much Terry Smith, Uncle Tom
for coming in. Remember to catch Insight every Sunday on
one of our ten iHeart sedations are anytime on your
(29:50):
favorite podcast app. I'm Sylvia Moss. This has been inside.
Thanks so much for listening. See you next week.
Speaker 4 (29:56):
The Central Pennsylvania Animal Alliance presents Wolfstock twenty twenty four.
It's the largest festival for dogs and their humans on
the East Coast and it's on Sunday, September twenty ninth,
from eleven to five at Riverfront Park in Harrisburg. Music, food, vendors,
and so much more rain or shine. Go to Central
PA Animal Line stat org for more info.
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