Wednesday, July 19, 2017

A Parallel Perspective: EIU and Charleston

I (John Mies) also went to Eastern from 1964-68. I have a few comments on the places you've mentioned, plus a few that you didn't include. I remember many late night trips to Snappy's on the square for the Snappy's Special, two eggs, fried potatoes, sausage or bacon, and toast. I don't remember a Snappy's west of Old Main, but do remember a Burger King in that spot, six burgers or six hot dogs for a dollar, and when you had some money, a Double Dare, which was basically a huge banana split in a one quart cup for 75 cents. Another treat was DQ Dilly Bars for a dime at the store at Division and State. DQ didn't serve food at that time. Close by was another small diner, I don't recall the name, maybe the second Snappy's.

Adjacent to Sportsman's Club (or Sporty's as everyone called it), was Pizza Joe's, serving pizza, Italian beef, spaghetti, and other Italian-American menu items. Both Sporty's and Pizza Joe's burned in a fire years ago, can't remember what year. There's a place called Lefty's Holler where they were located. Joe's had excellent pizza, and I worked there as a delivery person using my own car, a 1962 Rambler American. Joe Aducci paid me $1/hr., I bought my own gas, and there were no tips...but there was free food. One night in 1966 I raised the buying my own gas issue with Joe, and he agreed to pay me $1.10/hr. That didn't last long, because one night the server and I decided to trade places and he used my car to deliver. He hit a tree and totaled it.

As I remember, Ike's, across from Old Main, always served both beer and food. Many good times there.

I ate at Green's on the square several times and remember their typewritten menus, but I gravitated toward Owl Drugstore on the east side of the square. It was a drugstore with a soda fountain and grill where for $1.25 you could get a decent albeit thin t-bone with fried onions, salad and potato for $1.25. 

We called Little Venice, "Little V's," and their Sunday night special was spaghetti with meat sauce, salad and bread for $1.00. I had my first Italian Beef there.

In 1967 I lived in an upstairs railroad apartment on the NE corner of the square. There was a hardware store below, as I remember, and next to it was a candy store. There's now a bar where the candy store used to be. The store below the apartment was formerly a grocery store, so we had to put up with cockroaches, descendants of generations before. One time my roommate and I were hard up for cash, so we packed up several six packs of empty pop bottles under each arm and carried them to Snyder's Donut Shop. We could get a quart of milk and a donut for thirty cents. The woman that ran the place knew us, and she jokingly said that she's better spray the bottles with insecticide. That was a mistake, as the hidden cockroaches in pop cartons scurried out all over the donut shop.

I tried to get part time jobs in food service just so I could eat, and for a year I worked as a short order cook at the Elks Lodge on Sixth St. The main cook there was an older lady who smoked Tareyton cork tipped cigarettes, and was cockeyed. Even now I can picture her peeling potatoes with that Tareyton dangling from her mouth, and it didn't matter where the ash fell. I had been promised a raise for several weeks, but none was given. One night I was cooking for a steak stag and had about twenty or so steaks on the grill, all different thicknesses and all done to different degrees. As I was cooking, the Exalted Ruler came into the kitchen and asked how it was going. I said everything wasn't fine since I hadn't received my raise, so he was in shock when I took off my apron and told him I quit. He was quite disturbed by the loss of a cook, and immediately promised my raise to $1.20 in my next paycheck. I finished my cooking.

I also worked as a fry cook at Dog 'N Suds for 85 cents/hour. It wasn't a bad job, but you were limited to a small fixed amount for a meal when you ate there. I learned to stuff a whole burger into my mouth because of that restriction.

In 1966, I managed a teen dance club called the Pego-A-GoGo, and I hired bands from Champaign-Urbana, a hotbed of music at that time. The club was on 7th St. directly across from the old police station.

There was a Sandy's on the NW corner of 4th and Lincoln, where Jimmy John's is now. That's was the only national fast food chain in town besides Dairy Queen, and was later to become Hardee's.

One year, I think around 1968, the largest grocery in town, Wilb Walker's, burned in a spectacular fire. I remember watching the fire and hearing the constant small explosions of aerosol cans blowing up.

If you were going out for a fancy meal, the place to go was the Coles County Airport on Rt. 16 between Charleston and Mattoon. That was about it unless you drove to Champaign-Urbana.

I remember Charleston Package Liquor on Jackson and 18th. It had a drive-thru window which made it handy to pick up a six or two of Wiedemann's in those squatty bottles on your way to the Charleston Drive-In.

My fraternity used to have many keg parties NE of Charleston in a timber area near Airtight. I don't know where the name came from, but we all thought it was because police wouldn't bother us there. Keg parties were the main form of entertainment in those days. There was also a gravel road just south of Lake Charleston that ran along the Embarrass at it's end. That was another good spot, but not as secure.

I and my roommate Dick Hutchens would hit Chink and Kate's frequently for a late night snack. Eighty-five cents would get you a Chinkburger and a quart of beer at the bar. The prices I've been mentioning don't take into account that $1 in 1964 costs $8 now. All in all, I enjoyed my years at EIU immensely.

BTW, I went to high school with Lyle Mowery, and he was a good and funny friend. Thanks for the blog.

Thursday, June 29, 2017

November 1964: Got a Job

Back then, I was running out of cash and needed to find a job. One of my roommates suggested checking at the nearby Ko-Op Cafe on Lincoln Avenue near 7th Street. So one day between classes, I entered and asked if help was needed. Soon as I filled out an application form, Larry Mizener came out front, sat with me and asked a few questions. Once he had my schedule of classes, he lined-up about fifteen work hours for the remainder of that week. A short time later that same day, I worked my first shift.

In those days, guys wore their white tee shirts and were supplied a long-white apron tied around the waist that swept below the knees. Student workers were all male (Jean Mizener and the children, Little Walt, Debbie, Bette and Marty also worked shifts). As a new employee, I began serving ice water (Every customer received a glass of ice water delivered to where they sat), clearing tables / picking up dishes, glassware and cutlery. New workers, the latest hired began working on the far right of the cafeteria-style counter, a section with bar stools on the other side. Behind the counter on the worker side was a deep double stainless steel sink and drain board. Here we dumped paper, garbage and trash into a garbage can, and stacked dirty dishes and glassware onto an infeed table surface on the left side of the wash sink. Frequently needed to change the wash water, keeping it as hot as possible, adding fresh soap and disinfectant. As soon as possible, as soon as one had a small stack, we washed cups and dishes and dunked them into the hot rinse basin, placed on the drain board on the other side. After silverware was washed, filled into a flatware cylinder, and then rinsed, we sometimes second-rinsed them with scalding hot water from the coffee urn.
Grill at Clyde's Drive In, St. Ignace, MI

Having never worked in a food business before, every procedure was new. As a beginner, another worker with at least a few or several weeks more experience demonstrated new tasks and monitored / corrected my performance. First lessons, move . . . don’t follow a slow, deliberate pace. As I worked, keep a watch on customers sitting at booths, tables and the bar stools. Also be aware of people coming in, proceeding down the cafeteria-style counter, placing their orders, paying at the cash register, and finding a seat. Clean and clear away tables as soon as students leave. Procedures: how to grab, dunk and clean a coffee cup. How to carry seven filled ice water glasses to a table. How to pull an empty glass off the tray, flip it over upright, scoop ice out of the bin, and hold under the spring loaded water spigot to fill - all in a smooth fluid motion, never stopping until one had the number needed.

Inevitably a cup or glass dropped and crashed to the floor, breaking. One learned to stick a foot under the falling item, slowing its descent and sometimes saving a cup or glass. A few weeks later when i moved up the line to work around the grill, sandwich board and steam table area, I learned to apply the same technique on a dropped egg. Of course once in a while, one only succeeded in breaking the egg onto your shoe.

Clyde's prepares fresh burgers on the grill.

Other newbie tasks; move cleaned cups and glasses to the head of the cafeteria line (left side of the line) where the drink fountain, shake machine, ice cream freezer, coffee urn and cash register were located - - or plates to the middle grill area where food was prepared and delivered. In those earlier days, the Ko-Op was still mixing drinks from syrups and the soda fountain delivered carbonation (CO2 gas). Memorize the number of squirts needed for a coke, cherry coke, vanilla coke, chocolate soda, root beer, green river (lime phosphate), cherry phosphate, etc. Within the coming year, the soda fountain was augmented by the addition of pressurized drink tanks (Switched to Pepsi) in the back room. It seemed that the drink taste was never the same. Other tasks, keep the ice bins full, the floors cleaned up, empty trash bins and move trash to the stockade out back in the alley.

Payday was on Friday. On that day the Ko-Op closed down at 4 p.m. and workers came in to complete a weekly cleanup (One and a half to two hours). Cleanup tasks for the new worker included cleaning the grill and emptying and cleaning the grease catching basin off the back. Also cleaning and oiling the big exhaust fan in the back kitchen. Floors were swept and mopped, the same as they were done every night at closing time. Floors were spot-cleaned / mopped as needed, anytime of day.

Cheeseburger with O-rings at Clyde's

Weekend hours were different than opening weekdays at 7 a.m. and closing at 10:30 p.m. Monday through Thursday (Someone check me on those hours?) Saturday mornings, the Ko-Op re-opened but closed at 2 in the afternoon. Sundays - opened at 8 and closed at 10:30 p.m. Added menu item on Sundays, a fried chicken dinner that brought in an after-church crowd. And Sunday nights found all the workers back for a meeting at closing time. Sunday nights’ team meeting included sharing ideas, problems and training.

Sometime I learned that the Charleston three (Walt’s, Ike’s Little Campus and the Ko-Op) were based on the Walgreen’s lunch counter model. Walt Warmoth was the youngest Walgreen’s manager during the Chicago World’s Fair (1933).

Clydes Drive-In 2 in Manistique, MI (The UP)

A move up was to work at the sandwich board and the steam table area, then the grill and finally taking orders for food and drinks at the head of the line. For the new guy, you first learned to recite the list of sandwiches for a customer: hamburger, cheeseburger, Bar-b-que, ham, ham and cheese, ham salad, grilled AC, grilled tenderloin, hot beef - - summertime, a BLT was added and later an egg salad sandwich . . . on white bread, toast, a bun, whole wheat, and also added later was a corned beef on rye. Before one ever worked the head of the line, the cash register, you practiced taking orders, adding them up in your head, including sales tax, taking money, and giving back the correct change. Seldom used paper (Rarely if you had a large group with single payer) - there was one right way to do almost everything.
The Lemon Drop in Anderson, IN

In ’64, the Saturday morning crew usually pounded out forty to sixty pounds of burger patties in the back kitchen. Mix the ground beef with onion, pepper, salt and pancake batter for binding. Three or four guys around the cleaned butcher block table. One person covered the table with small squares of wax paper. Lead worker grabbed a large handful of burger mix and used an ice cream scoop to cover each piece of wax paper with a standard measure. Another worker followed right behind with a hand burger press, slamming down over the ball of burger and using a twisting motion to shape and release the completed patty. Goal was to make eight or more burgers per pound of ground beef. Another pulled the patties on wax paper off the table, stacked and boxed them for the freezer. In a few years, we no longer pounded out our own burger patties . . . Pearcy’s Meat Market purchased equipment and could custom produce them to our specifications.

Grilled tenderloins (Un-breaded) at The Lemon Drop

A smaller Saturday morning chore was to assign a newbie to clean, wash and grind a fifty pound bag of onions. Start the process in the large double sink in the back room and complete using a hand-operated food grinder clamped onto that same butcher block table. I can guarantee that everyone’s first encounter ended up with red-eyes watering a river with 20 pounds of onions left to finish. Ground onions were packed into clean plastic buckets and stored in the back cooler - ready to use.

Counter chatter - the worker at the cash register taking orders from lined up student customers, yells out the food orders and pulls any drinks that are needed:

     Burger! Burger!
     Make that a pair with fries
     Hot beef manhattan
     Spagetti with a combination salad
     Grilled AC

Proprietor of Chicago's Billy Goat Tavern
Click here to view a longer related video clip 

Opening up - turn up the grill and the fryers, brew fresh coffee in the urn, fill up the ice bins. Check the egg, bacon, ham and bread supply at the grill. Open the doors at 7 a.m. - often one or more persons were waiting outside. By 10 a.m. you made fresh salad, sliced a few tomatoes, and prepped the steam table.

On the job, you learned other practices. “Work both ways” - for example, when you head out from behind the counter to deliver water or food at a booth, look around and see other things that needed to be done in the nearby area as you go out and return. Clear away some empty plates, take out a fresh water glass, replace an empty ketchup bottle, empty and clean an ash tray . . . keep busy, look around, there is always things that need to be done.

Ko-Op Crew in the Fall quarter of Sixty-Four:
Kel Thrush, Walt Stine, Carl Nosbisch, John Ganley, Carl Finfrock, Gary Cook, Russ White, Michael Black. By Spring quarter of Sixty-Five, Michael Black and Carl Finfrock had dropped out. Ken Kirby and Gus Pekara were added. Kel Thrush graduated. Sixty-Five and Six brought Ken Lowry, Sam Steinman, Lyle Mowery, Bob Warnsley, Allen Yoder, and Dale Fruendt on board. Walt Stine graduated. Carl Nosbisch graduated. John Ganley graduated. By Sixty-Seven, Tom Baylis was working at the Ko-Op. 

More chatter:
Need some ice here - got it.
Check two o’clock.
Hot, boiling water coming right behind.
Heads up!
Beaver at nine o’clock.

Late Sixties was the first era of short shorts!

Wednesday, June 14, 2017

Whitey . . . Member of Ko-Op’s Incoming Class of ’64

Russ White and Gary Cook first began working at the Ko-Op at the beginning of fall quarter in 1964. I started work there by early November. Other ’64 high school grads, Ken Kirby and Gus Pekara later came on board.

I still remember how surprised I was when Russ left EIU in 1967 to enlist in the Army.

After boot camp training, Russ spent 1968 and began '69 in Vietnam. He was assigned to the 3/82 Artillery, 196th Light Infantry Brigade. In February, He was blown up on a landing zone (LZ) south of Danang. After recovering from wounds, Russ was assigned for eight months to a burial team out of Ft. Lewis (Near Tacoma, WA). Then he returned to Eastern.

I last saw and visited Whitey around 1971 at his then home in Mattoon. Ken Lowry was also there. At EIU, he had changed majors and soon graduated with a teaching degree in Botany and Zoology.

Russ taught science for six years east of Decatur at Atwood-Hammond school district. He also married Cindy, adopted two children, and they had another daughter in 1978 (Daughters Amber and Tamara and son, Cory).

During that time, Russ also completed a Masters degree in educational administration at EIU. In 1980, he then switched jobs to become the principal at Cissna Park.

Russ continued his education at the University of Illinois and completed a Doctoral degree. Beginning in July 1986, he was superintendent for six years at Crescent City. He also taught classes for the Masters program at Governors State University.

End of June 2004, Russ White retired after serving fourteen years as the superintendent of Wilmington School District 209U, located fifty miles southwest of Chicago in the Kankakee River Valley. During his tenure there, Russ served on the Superintendent’s Advisory Board for the ISBE (Illinois State Board of Education) and advocated for changing school funding to be based on State income taxes and reduced property taxes.

After retirement, he worked one more year as a principal at an alternative high school in Cook County.

Russ and Cindy live near Bonfield, Illinois. They share a Facebook account and post family photos (Nine grandchildren) on their pages. It’s a nice connection to their lives and activities. Enjoy seeing some of their travels. Last March, Cindy and Russ went back to Vietnam and visited the LZ where he was wounded.

Monday, December 19, 2016

Merry Christmas and Happy New Year

Click on the card to see a larger view open in another window:

This second link will open our annual holiday letter:

Wednesday, June 08, 2016

Spring in the Air . . .

Spring of 1964; I was finishing up high school in Findlay, Illinois and making plans for EIU that coming Fall. And I heard about the Eastern waterfights from my brother. Bob Johnson was two years older and an EIU student. He was also a student manager at the University Union Snackbar - a popular student hangout in those days.

He talked about being at work on the first night of disturbances (Tuesday, May 18th), and then being a spectator on Lincoln Avenue the second night when the action heated up. Students, mainly male, were marching down Lincoln Avenue, opening fire hydrants, and dumping buckets of water over the heads of officers positioned to 'protect' hydrants down the street. Water was surging down Lincoln Avenue. The rambunctiousness was over in a few nights. Bob told of being followed home from work to his off-campus room another night as a curfew was enforced. As he crossed the yard to his basement room, a spotlight came on, and a policeman told him to 'get his ass inside, and stay there' for the night.

Read about the historic riot in Charleston, and a similar riot in Champaign Urbana's campustown the following weekend:

(1995) Eastern Illinois University. Turner Publishing Company; p. 45.
"The year 1964 was probably the most controversial in Eastern's history. Campus police still recall the famous water fight, involving some 300 students, that began on May 18 and lasted through the week. The disturbance splashed over the campus and into the streets of Charleston. Fire hydrants were opened in downtown Charleston; dorm rooms were doused; and a university administrator was allegedly hit in the head with and empty water bucket. Campus and city police were needed to quell the crowds of students roaming the campus.
On the second night State Police and others set up a roadblock to prevent University of Illinois Greek organizations from answering an alleged challenge from Eastern's Greek Houses, which had been broadcast over a Chicago radio station, to join in a water fight. Doudna filed a complaint with the Federal Communications Commission and condemned the 'mob action' of the local students. By Friday, county and city law enforcement authorities had had enough; they promised arrests under mob action statutes if the disturbances continued"

Things were jumping in Champaign-Urbana too . . .
Fuller, Tony (May 26, 1964). 31 Disciplined in Riot. Daily Illini.
Thirty-one students will be disciplined for participation in Sunday night’s campus rock and bottle throwing incident. All of the students apprehended in the mob action, which one security official characterized as the meanest and nastiest for its size the he had seen, face possible expulsion from the University. The same official estimated the size of the crowd as being somewhere between 500 and 1,000. No injuries were reported resulting from the activities of the milling and somewhat formless group of students who began to congregate around 11:15 p.m. Sunday night. However, one source said that a member of the Dean of Mens staff did receive a nick on the side of the forehead from a horseshoe which was thrown by one of the participants.

University officials said that activities evidently had no central motivation or strong leadership. Although no serious bodily damage was reported, both eat Security Office and the Champaign police said that the mob did more damage to property than any of the waterfight groups of past years. In the past fights the mobs have concentrated more on opening hydrants and shoving people into the stream. However, the Sunday night groups was seemingly bent on property destruction. According to one law enforcement official the students hurled stones, bricks and pop bottles at home and cars. It was reported that Gaylord Hatch, assistant dean of men, has some of there windows smashed out of his car by flying pop bottles.

In addition, many street lights were smashed; Champaign City Manager Warren Browning estimated that it would cost slightly less than $ 100 to replace the damaged lights. One student was arrested by Champaign police. He is Jack D. Rubinstein, freshman in engineering; Rubinstein was charged with disobeying a officer. Officers said that he repeatedly refused to show his ID card when asked. Released on $ 25 bond, Rubinstein will appear in court on June 5.

The mob also opened about 13 fire hydrants. Security officials said, however, that the hydrants were opened with no apparent intention of doing anything with the water. Police had no trouble in closing them shortly after they were opened. The group began to congregate in fraternity park near Chalmers and Third streets in Champaign. From there they moved east to Wright Street and then back to the park. At various times there were sections of the crowd grouping around the MRH Canteen, Locust Street and Noble Hall, security officials said. While moving, the crowd made several stops at women’s residences and screamed we want panties. Most observers said the action seemed to lose force about 2:19 or 2:30 a.m. However, a false alarm brought fire trucks screaming to the burnt shell of the Phi Gamma Delta fraternity house about 2:30.  The Phi Gam house, 401 East John St., was demolished by fire over the Easter vacation.

Champaign Police Chief Harvey Shirley told the Daily Illini Monday afternoon that he had no way of knowing whether the mob action would reoccur. He did say that his police department and University officials had well worked out plans regarding the handling of any large mob actions. He reused to comment as to the plans content. Hatch, the dean who had his car windows smashed, said that people had to realize that the mob actions involved a very small minority of the total number so students. I believe that most students just aren’t crazy about the ideas of such irresponsible acts, he said.

In other events surrounding student rioting in the state Quincy Doudna, President of Eastern Illinois University, lodged a complaint with the Federal Communications Commission charging radio station WLS in Chicago with irresponsible broadcasting, giving out anonymous information and confusion in the town of Charleston, where Eastern is located. Eastern officials told the Daily Illini that WLS, on Monday of last week, began broadcasting a challenge, phoned in by an anonymous student at Eastern, calling on (University of) Illinois students to come to Charleston and participate in a watertight on Thursday. The officials said that the radio station persisted in making the announcements all during the week.

On Thursday evening the Eastern campus was the scene of a demonstration involving about 200 students. The gathering of students was characterized as a combination revolt and panty raid. Most of the students either went to women’s residences and cried, we want panties, or stood in groups yelling. Down with dictator tactics. There were no injuries reported. Officials at Eastern said that President Doudna consulted with the local sheriff who told him that he thought WLS could be held just as responsible as anyone for the demonstration. As a result the complaint was lodged. Representatives of WLS, contacted in Chicago Monday, refused to make any comment on the situation.

Another article excerpt from the Charleston paper:

CHARLESTON -- Eastern Illinois University officials and Coles County Sheriff Paul B. Smith charged today that Chicago radio station WLS was largely responsible for Thursday night's student demonstrations and general unrest in Charleston. Thursday night's disturbance followed outbreaks Monday in which students damaged a number of Charleston fire hydrants and staged water fights. A formal protest to the Federal Communications Commission was sent today by EIU President Quincy Doudna asking the FCC to investigate WLS in presenting stories in such a way that it would foment a disturbance. Doudna said no other media outlet reported that a water fight was expected on EIU's campus Thursday night. "I believe this station was the only one to accept statements from unreliable sources that Eastern students had challenged University of Illinois students to a water fight.” Doudna said...

Later in 1967-68, there were a few sparsely attended protest rallies on the EIU campus. One asked for a fired professor to be reinstated; I believe that there was a war protest or two. However student unrest of the Sixties did not touch EIU all that much. It was another few years before the EIU campus experienced a small uprising. It was not a threatening kind. Mild temperatures; an early Spring warmup led to streaking.

Another brief excerpt from the EIU history tells all:
(1995) Eastern Illinois University. Turner Publishing Company; p. 52.
“Streaking was a popular fad in 1974, as Eastern students graduated from the comparatively restrained panty raids of years gone by. Several students caught the craze, while several hundred others watched. In a statement released to the media in March, (President) Fite said: ‘While I am disappointed that Eastern students have failed to demonstrate their much-acclaimed maturity by joining this silly, juvenile fad. I am sure that our Health Service can handle any epidemic of sniffles resulting from the exposure.’ Health Director Jerry Heath said there had not been any case of students who caught cold because they had been running outside in the nude.”

An appreciative audience cheered on participants for a few nights. The streaking runs were on campus, so the Charleston Police were not involved. Campus cops were right there in the crowd of students and faculty, along with a few administrators and townspeople who came to watch.

Saturday, April 09, 2016

Domino's Pizza to Return to the Short Stop Location

The original Short Stop Drive-in was named by Marty Pattin a few years before he was pitching for the Kansas City Royals. And a couple of decades later, the Short Stop (Built and opened in Spring 1966) on the northwest corner of 7th and Lincoln closed. The building was remodeled and opened as a Domino's Pizza. In 2012 after year's of lackluster business, it too closed. Now new owner's have purchased the property from William Warmoth (Son of Donna and Walt) and are planning to demolish the old 'Short Stop' building and replace it with a new Domino's operation.

Ironic that the old Short Stop building will be taken down by Drake Excavating and Construction. I believe that this business is owned and operated by family members of Steve Drake of Drake Homes, who worked at the Short Stop for a year or so when he was in high school.

Read more at an article in the Journal Gazette / Times Courier (Charleston & Mattoon) newspaper: Domino's Pizza Business to Return to Charleston after Years of Absence.

Friday, April 08, 2016

Linda Warmoth. July 26, 1950 - April 4, 2016

My career path intersected briefly with Linda's (Daughter of Walt and Donna Warmoth) during the early 1980s. As an officer in a state organization, I worked with her in planning a conference in Springfield. She was an excellent facilitator. During our meetings, we reminisced about Charleston, her parents, and Walt's Cafe. Her younger brother, William is an attorney in Charleston, Illinois.

SPRINGFIELD -- Linda R. Warmoth-Shelton, 65, of Rochester, died at 12:16 a.m. on Monday, April 4, 2016 at Memorial Medical Center.
Linda was born July 26, 1950 in Charleston, the daughter of Walter E. and Donna L. Smith Warmoth. She married Michael Shelton in 1992 in Charleston.
Linda was a graduate of Charleston High School and Eastern Illinois University. She worked for the Capital City Speakers Bureau. Linda was the Sales and Catering Director at the Holiday Inn East and retired as the Vice President of Sales and Marketing at the Crowne Plaza. She received numerous awards, including YMCA Woman of the Year and National Sales and Marketing Director of the Year of Crowne Plaza Hotels. Linda was a member of the Junior League and volunteered for the Ronald McDonald House. She was on the hospitality advisory board at Eastern Illinois University. Linda was a social butterfly and very personable; she will be greatly missed by many.
She was preceded in death by her parents.
She is survived by her husband, Michael Shelton of Rochester; her step-sons, Alan Shelton (Tracy Dobbins) of Springfield, Tony (Amy) Shelton of Bakersfield, and Matthew (Julie) Shelton of Rochester; four grandchildren, Tyler, Ashley, Clayton, and Everett Shelton; one brother, William J. (Barbara J.) Warmoth of Charleston; one nephew, Brian W. (Joohyun Lyoo) Warmoth of Washington, DC; and her beloved dog, Lucy.
Memorial Ceremony and Gathering: A memorial ceremony will be held at 1:30 p.m. on Sunday, April 10, 2016 at Crowne Plaza, 3000 S. Dirksen Parkway, Springfield, with Dr. Paul E. Boatman officiating. A memorial gathering will follow until 5:00 p.m.
In life, Linda gave unconditionally with her time and talents. In lieu of flowers, the family requests memorial contributions be made to the Linda Warmoth-Shelton Memorial Fund, c/o Rochester State Bank, PO Box 140, Rochester, IL 62563.
The family of Linda R. Warmoth-Shelton is being served by Kirlin-Egan & Butler Funeral Home, 900 S. 6th St., Springfield.