Invocation & Introductions

President Chuck Kimbrough opened the meeting at 7:30 am with his usual cheerful greeting: "Good Morning, Bellevue Breakfast Rotarians." Joe Castleberry gave the following Invocation in memory of September 11, 2001:

Today, we solemnly remember the tragic and deplorable events that occurred on September 11, 2001, when terrorists, motivated by cruel hatred, attacked the United States of America in New York, Pennsylvania, and Washington, DC. Almost 3,000 Americans and foreign citizens were killed. The nation and, indeed, the world rallied against those who perpetrated this atrocity, and the result has been nine years of war and conflict in which thousands of American military personnel have sacrificed their lives in heroic defense of our society. Tragically, thousands of foreign civilians have also died, along with many enemy militants. To this day, our nation remains in the grip of war, and fear and suspicion have replaced freedom and peace in the lives of some. It is right and good that we should observe this date with mourning and sober reflection.


Lynne Gauthier introduced visiting Rotarians and guests.

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Remembrance of John Armenia

Brown thanked the 50 or so BBRC members who attended John Armenia's funeral on September 9. At the funeral, Bob Moloney and Rick Klobucher served as Eucharist Ministers, John DeWater brought a beautiful floral arrangement and Sayoko Kuwahara gifted the BBRC banner. Dick emphasized how the BBRC is more than a Club – it's a caring family bonded together in humanitarian service and fellowship.

He also stated that it is John and Brenda Armenia's wish that, rather than individuals sending flowers or making contributions to various charities in John's name, memorial contributions should be made to the Dr. John Armenia Scholarship Fund at City University in Seattle. The BBRC would like to make one contribution to the scholarship, so anyone wanting to contribute should make a check payable to the "BBRC Foundation," and note on your check "Armenia Fund Donation." You may also have your credit card run by the cashier at our regular meeting. All the funds will be sent to the Armenia Scholarship Fund with a letter identifying each member who contributed.

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New Member Inducted: John Cherry

Chuck inducted John Cherry as BBRC's newest member. John is a former member of the Mercer Island Rotary Club, and his classification is Technology Manufacturing.

A board chairman of Silicon Mechanics, John lives in Kirkland with his wife, and his hobbies include boating, fishing, farming, and beekeeping. He loves all sports, particularly soccer, and he is sponsored by Chuck Barnes and Rourke O'Brien.

Congratulations, John!

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Sergeant At Arms

Elena Howell, our dedicated Sergeant At Arms, went on yet another fundraising spree. She asked every BBRC member who had traveled abroad over the past six months to put $1 on the table for each country they had visited. I don't know how much money she raised but it was obvious that BBRC members are a well-traveled group.

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International Service Committee

Chris Monger, International Service Director, presented his committee members:


Mike told us that the Youth Exchange Committee is involved in inbound long-term exchange programs, outbound long-term exchange programs, and short-term summer exchange programs. The BBRC has primarily been involved in the inbound long-term exchange program which involves hosting a high school student from abroad. Our current exchange student is Claudia Rodríguez from Santiago, Chile. Claudia is living with Ann Norman, and although she is doing well, language is her biggest challenge. Ralph is looking for a Spanish-speaking tutor to help Claudia with her English.

Jeff Cashman's committee is responsible for raising funds for the Rotary International Foundation from BBRC members. He emphasized that the RI Foundation needs to become a part of the DNA of the BBRC. Every BBRC member should be donating to the RI Foundation every year.

Steve Szirmai explained that the goal of BBRC international service projects is to bring about sustainable change in people's lives. He specifically mentioned our involvement in Computers 4 the World and a water project in Kenya. Steve requested support from BBRC members.

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Housing at the Crossroads Work Party, September 25

Lee Smith reminded the members of the work party at Housing at the Crossroads on September 25, from 9:00 AM to 3:00 PM. The BBRC will be tearing off dilapidated siding from a building, removing single pane windows, and tearing down an exterior staircase.

Watch for Lee's email, as she is looking for volunteers.

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Last Minute Announcements

Margie Burnett told the group that she still needs drivers for the Adoption Party on October 2.

John Martinka urged all members to attend one of his fundraising sessions. Space is available at the session on the morning of September 2.

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Special October New Member Meeting
Norm Johnson, Chairperson, New Member Committee

Your October meeting of the New Member Committee will be a pizza social, with members and partners, on Tuesday, October 5th, at 6:00 PM. It will be at the home of BBRC President Chuck Kimbrough and First Lady Nancy, 128111 NE 34th Place, Bellevue; Phone: 425‑885‑5891.

Please enter this into your PDA, your contact tracking system, and your Day Timer, if anyone still uses such a system.

Oh, and don't forget to tell your partner, for these are truly social events and a good opportunity to meet other new members.

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Fun Way to Learn More About Rotaract
Joellen Monson

There will be a District 5030 Barbecue & Picnic on Sunday, September 19th, from 1:00-6:00 pm, for all Rotarians, Rotaractors, and their families and friends. The location is Crossroads Park, 16000 NE 10th St, Bellevue.

Tickets are $20 for adults, $15 for kids, and $10 for age 12 and under. Your support will contribute to District Rotaract development and service projects.

DG John Matthews shared information about this barbecue/picnic, with the suggestion that our club use this great opportunity to bring our new members, Red Badgers and their families along, to enjoy the fellowship.
Hope you can make this and learn more about how our own club can become involved in Rotaract!

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FRIDAY's PROGRAM

"Another Fish Story — About Sushi!" Hirohiko Kirita, Owner & Head Sushi Chef, Chiso

Wendi Fischer introduced our speaker, Hirohiko Kirita, Owner and Head Sushi Chef of Chiso Restaurant in Fremont. Wendi told us that she met Hirohiko when she decided to take a class on how to make sushi, and he was the instructor. She thought it would be fun to have a sushi chef speak to our group. Although Wendi thought it might be fun, Hirohiko was nervous about the whole thing and told us he was accustomed to teaching 10 people how to make sushi but was out of his element when speaking to a large group. Nervous or not, the group enjoyed his dry sense of humor.

Hirohiko explained that sushi started becoming popular in the U.S. during the 1960s and 1970s, as sushi chefs started coming primarily to Los Angeles and New York. The California Roll (rice on the outside, seaweed on the inside) was invented here during these years because we Americans didn't want to see the band of seaweed on the outside of our sushi roll. It was pretty clever of the Japanese sushi chefs to think to hide the seaweed inside the roll.

Hirohiko showed us many pictures of sushi dishes. A simple tuna roll is what you would typically find at a restaurant in Japan. In the U.S., however, Americans like their sushi with "lots of stuff on top."

Sushi originated about 2,000 years ago in Thailand and Laos where layers of cured fish and rice were pounded with a stone and left to ferment for years. Hirohiko allowed that you would have had to acquire a taste for this concoction. Over time, the fermenting time was shortened when the Japanese in Osaka started using vinegar rice in 700 AD.

The tools of Hirohiko's trade involve lots of knives. He uses specific knives for skinning the fish, breaking through the fish bones and cutting the vegetables. However, he emphasized that making the rice is the most important part of making sushi.

In Japan, it takes a lot of time to become an Executive Sushi Chef, because you have to spend years mopping the floor and washing pots and pans before you can move up. Do you suppose that's why aspiring sushi chefs left Japan for the U.S.?

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