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New Board Members
The newest community members elected to the Community Foundation Board of Directors include, left to right: CPA and O’Connor Davies partner Marcia L. Marien of Norwich; Putnam Bank President and attorney Thomas Borner of Pomfret; and Elizabeth (Betti) Kuszaj of Brooklyn, executive director of the Northeastern CT Chamber of Commerce. Courtesy photo.



The Community Foundation has elected three community leaders to join the Board of Trustees: Marcia L. Marien, CPA, a partner in O’Connor Davies; Thomas A. Borner, attorney and president and CEO of Putnam Bank; and Betti M. Kuszaj, executive director of the Northeastern CT Chamber of Commerce.
“Each brings a unique set of skills and accomplishments,” said Board Chair Paul Nunes. “Together, their election continues the Community Foundation’s commitment to ensure meaningful representation across all the cities and towns of eastern Connecticut.”
Borner, who has practiced law in Putnam since 1979, has led Putnam Bank as president and CEO in 1999-2000 and again since 2006. He has been a member of its Board of Directors, including as chair and vice chair, since 1987. Since October 2005, Borner has also been of counsel to the law offices of Borner, Aleman & Davis, located in Putnam.
 Borner and his wife Kathy  are both active in the community. He served as a director of the Northeast Connecticut Habitat for Humanity, and the couple have worked on a number of national “builds” for Habitat for Humanity International.
As chairs of Day Kimball Hospital’s Annual Giving Appeal (and a member of the Board of Incorporators), the Borners helped to raise more than than $1.5 million.
Borner is also a past director of the Quinebaug Valley Community College Foundation and the Woodstock Agricultural Society, which operates the annual Woodstock Fair. He is a past president of the Putnam Area Industrial Corporation and a past advisory Board Member of the John Dempsey Regional Center in Putnam. The Borners make their home in Pomfret.
Elizabeth M. “Betti” Kuszaj has been executive director of what has grown into the 500-member, 10-town Northeastern CT Chamber of Commerce since 1982.
During her tenure, she has led home shows, festivals, legislative roundtables, seminars, and networking, among other activities. She also administered the Eastern Connecticut Workforce Investment Board grant for business services, and transitioned the Chamber through two mergers.
Kuszaj has served on several boards for multiple years, including: Day Kimball Hospital, Hospice of Northeast CT, Rotary Club of Putnam (including a term as president), the American Cancer Society Relay For Life, and the Northeast Economic Alliance. She and her family live in Brooklyn.
Marcia L. Marien, CPA, is a partner with O’Connor Davies, one of the nation’s largest CPA firms.
They join 16  current board members: Paul Nunes, Chair; Susan Pochal, Vice-Chair; Ruth Crocker, Treasurer; and Valerie Grimm, Secretary. Members are Frederic Anderson, Theresa Broach, Brian Carey, Samuel Childs, John Duggan, John LaMattina, Stephen Larcen, Dyanne Rafal, Mary Seidner, Lee Ellen Terry, Claire Warren, and Dianne E. Williams.

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Graduates
BRISTOL, R.I. --- Tyler Harriott graduates with the Roger Williams University Class of 2013. Tyler Harriott, a resident of Danielson, received a bachelor's in architecture during the University’s Commencement ceremony held on May 18, 2013.

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Then
This is the first Putnam High School in 1874. It is now the Town Hall. Putnam Town Crier file photos.

& Now
This is the current Putnam High, opening in 1951. It is slated for a "renovate as new" project next year.

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Greetings. Now is the time for hearty soups and stews. This one is great for using leftover roast beef, whether it be spoon roast, pot roast, or prime rib – any kind is fine. A wonderful adaptation would be to use leftover roast lamb, which pairs beautifully with barley. Soaking the barley is not mandatory here, but soaking grains before cooking yields some health benefit.
Beef Barley Soup

2/3 cup barley
Rinse barley, and soak overnight in 4 cups water and 2 teaspoons salt. Rinse and drain barley. Reserve for soup.
¼ cup olive oil
½ cup finely chopped carrots
¾ cup finely chopped celery
1 large shallot, minced (about 1/3 cup)
½ cup dry white wine
6-8 cups beef stock
3 cups sliced mushrooms
3 cups chopped or shredded cooked beef
1½ tablespoons salt (less if stock contains salt)
1 teaspoon ground black pepper
In a 5-quart stock pot or Dutch oven, heat olive oil over medium-low heat. Add carrots, celery, and shallot. Turn heat to low, cover, and cook for 10 minutes. Do not allow vegetables to brown.
Turn heat to medium-high. Add wine, and continue to cook for 1-2 minutes. Add 6 cups beef stock and bring to a boil. Add reserved barley. Turn heat to low and simmer gently until barley is tender, about ½ hour.
Add mushrooms, beef, salt, and pepper. Continue to simmer for another 15 – 20 minutes, adding more beef stock to attain desired consistency.