Vernon Stake History- Kamloops Wards

Our church buildings that we worship and serve and use today were brought about by the hard work of our ancestors! Here are some of the stories of how funds were raised for the Kamloops Ward chapel found on Parkcrest Ave!!

A number of building fund projects have been undertaken in the Kamloops Branch, and later the Ward to help pay for the land on which the chapel now stands, to pay for the first phase of the building, and later the second and third phases:

The projects were many and varied. They began shortly after the Branch was first organized and have continued into the 1980's. The two largest projects were the chocolate project and the meat pie project, but the other projects were also important and involved a lot of people working together for many years.

The following is the story and pictures of the chocolate making project!

In 1967-68 a decision was made to try to produce 1,000 pounds of chocolates.

This was a big undertaking as there still weren't many people who could make fondant. The fondant had to be creamy and smooth; any that was even slightly sugary was used for dipping practice only.

The chocolates had usually been produced in time for Christmas sales, but at this time the majority of the 1,000 pounds was produced after Christmas. In February a large quantity of fondant was prepared. Sisters and Priesthood holders boxed over 200 pounds. The project continued through March and April and the 1,000-pound goal was attained, with the chocolates all sold.

The effort of producing this large quantity of chocolates took place in the Tondevold home in North Kamloops. Brother Ray Tondevold was in charge of the project, with Brother Alan Brooks and Brother Ken Hartnell assisting him. The three men made banks of portable shelves and collapsible tables and cut up masonite

sheets to serve as chocolate trays. Earlier shelving had consisted of sheets of plywood propped up on various supports.

Sister Ruth Branchflower was asked to supervise the chocolate dipping sessions during 1967-68, with Sister Joan Uhrig as an able assistant. The two were responsible for seeing the equipment - dipping pans, head cloths, waxed paper, etc. was in place. When the day's work was done, each took home a pot of chocolate to melt in their ovens overnight. Next morning the softened chocolate was returned, just warm enough for use in dipping. Work started at 8:00 a.m., with children dropped off at someone's home for the day. Sister Doreen Harper's home was often the stop-over for children.

Sister Branchflower can remember the elation felt when the 1000-pound goal was achieved, but she can also remember the weariness brought on by reaching that point. Fondant making and dipping took place over a two-month span, but there were so few able to participate during daytime that the few who did work day after day became rather weary. One morning when things were being set up for the day Sister Branchflower recalls her small son Wally "helping Mum." He was only four years old at the time, but he decided he was big enough to lift a big pot of chocolate. Unfortunately the pot tipped as he went through the door and a sizable deposit of chocolate was left on the Tondevold door mat. All entering that home could tell at a glance by the look of the doorstep and the aroma from within what had happened that day.

Brother Tondevold recalls how things seemed to fall into place at times. The plan had been to dip nuts and some were needed for the Olympian Cream variety. He went to SuperValu where he noticed a huge box of nuts on sale. He talked to the manager and was able to obtain about 130 pounds of nuts for $25.00, a tremendous buy. Cracking the nuts presented a problem, but one member had heard you could freeze them and they would crack more easily. That was tried and the problem was nicely solved.

As the Branch increased in membership, so did help available for making fondant and rolling and dipping chocolates. Prior to the building of the first phase of the church, the basements used for dipping were small and crowded with people working around a large table.

Fry-Cadbury chocolate was used. It was excellent chocolate, but it dried slowly and ventilation was required for the dipped chocolates to dry before the cocoa butter would separate, leaving streaks on the chocolates. The furnace had to be shut off and windows and sometimes even doors left open to speed the drying.

The cool temperature was needed to assure an attractive product, so it was necessary for those coming to dip chocolates to dress warmly.

Once the first phase of the church building had been erected it was utilized for dipping sessions. Making chocolates was a much easier task and more efficient procedures could be followed. There was no crowding and ventilation could be obtained by merely shutting off the furnace for the day. People could dip in fairly comfortable circumstances. The time came when it was no longer possible to obtain Fry-Cadbury chocolate and a quicker-drying coating was obtained.

Sister Branchflower thinks of the chocolate project as an interesting period in her life!

Sister Vicky Clark sums up her views on the project as follows: "The chocolate making has been a fantastic project and a great learning experience. It has been a real joy and also a real headache at the same time, but Joan Uhrig and I have had fun being co-chairmen. Each year has been so different; what goes into the building fund depends on the supplies; whether or not we have them delivered or have been able to get someone to pick them up; on the price of the dipping chocolate and what is sold afterwards, etc., etc. The number of boxes varies according to the amount of fondant that comes to the church, the size of the caramels, the amount of buttercrunch, etc. Because of these factors the profit gained for the building fund varies each year.

Do you have some stories/ pictures of the history of your ward or branch that you would like to share? Please let us know as we are celebrating our Vernon Stake turning 50 this year!!