For as long as I’ve had my Dodge, today was the first time I have sold anything from my spares pile, not a big item anyway you look at it, not many miles on it either, 13,500 or so. The fellow Dodger who I sent it to Dave in Clayton, OK got a nice deal, if it fits, it ships $13.45, no more, no less. He sent me a M.O. for twenty dollars, as the item in question was his for $10.00, so I got for my efforts $6.55 and a smaller inventory. Added bonus for him, I sent along 3 glove box bumpers a $3.00 value and a 1/2 dozen P-38’s GI can openers, a great item to have at your disposal or on a key ring.
The P-38’s were a gift, many years ago from my Chef Instructor, Chef Anthony Andrews CEC, RIP, Community College of Baltimore/Baltimore’s International Culinary Art’s Institute. Tony was not my first mentor/instructor, nor was he the last. The first was my Grandmother, Grace Elizabeth Green, (my Mom’s mother) the next was Bill aka; William Fulton, RIP, Master Sergeant, US Army, Papa Co., Ft. Lee Quartermaster School, Petersburg, VA. Our paths would cross again 25 or so years later.
As the years go by friend come and go, the real good one always make the rounds, and so it happened with a move from Baltimore, MD to Richmond, VA and joining another ACF Chapter, the ACF Virginia Chefs Association, there was Bill Fulton, running the local public high school Culinary Arts program, simultaneously the chapter Apprenticeship Program for ACF/VCA, VA011.
What started this story was how work associates turn into friends, or like minded people. Most time kitchen people look out for one another, double check each other’s Mes en’ Place. (another word for prep) Once this degree of camaraderie has been achieved, the staff almost always tends to look out for each other, they are a team, they know each other jobs and how to work each others station, this is how it should be!
Now back to my Dodge M-37, I am ready to put my ETW1 Ball & Ball Carburetor on the bench and start a rebuild, in hopes of attending a few HMV (Historic Military Vehicle) events this spring, more on that next time.