Skip to main content

We remember Vicky Schankula, 1947–2016

Vicky Schankula, at right, in purple

One of life's most gracious and delightful people, Victoria Fairbanks Schankula, found Cornbread Suppers early on, and took joy in the weekly gatherings. She came to Cornbread Supper faithfully, bringing beautiful food, laughter, a camera for her "picture of the day," a lovely British accent, a commitment to helping clean up, and a constant interest in each other person in the room.

When Vicky entered the house on Monday nights carrying a particular large round plate, children (and a few adults) trailed her to the dessert table to see what she had brought. The favorites: lemon bars, brownies and her mother's most unusual, delicious carrot cake. Vicky graciously shared and allowed us to publish recipes for Lemon Bars and Isabel Fairbairns's (Gangy's) Carrot Cake on this site.

Gangy's Carrot Cake on Vicky Schankula's special dessert plate
When illness prevented Vicky from returning to Cornbread Supper, one of the youngest members of the Cornbread Community asked, "Where is Vicky? Why doesn't she come any more?" This young child spoke for the many regulars who enjoyed Vicky's beautiful spirit, and missed her vivid presence.

We will always miss Vicky at Cornbread Suppers. There is never enough purple now in the house on Monday nights.

After her death earlier this year, her children noted how hard her caregivers had worked to learn new ways to comfort and help as her complicated, unusual illness progressed. Her family chose to honor her life by establishing a fund that will provide a quarterly award in Vicky's name to honor staff members who go above-and-beyond in their daily care of residents. All of use are invited to donate to this fund to commemorate Vicky's life. The donations help "to highlight excellence in care-giving and recognize profound commitment, patience, good humor and the extraordinary work these special caregivers do every day."

You can donate online or send your donations to:

Christian Care Communities
C/o James W. Patton
12710 Townepark Way, Suite 1000
Louisville, KY 40243

To contribute to this fund, please make a notation on your check or in the online gift comment section that says:  Schankula Memorial Fund." 

On behalf of the Cornbread Suppers community, we extend our sympathy to Vicky's family. We thank them for offering a way for us to honor her life.





Comments

Popular posts from this blog

Boone Tavern Spoon Bread, the 1950s recipe

We have tried spoonbreads (soft, luscious, buttery—described by James Beard as a "heavy, dense soufflé") as Cornbread Supper mainstays before, and used great recipes, but the spoonbreads always did what spoonbreads (and soufflés) do: deflate. Through serendipity, and thanks to a Cornbread Supperian, I lucked into the old Boone Tavern (Berea College) recipe for spoonbread, and it is far less droopy. Perhaps Boone Tavern developed an approach to spoonbread that preserves all its goodness while still working for a busy restaurant. In any case, with thanks to Kentucky food and foodways author and guru John van Willigen, here's an excellent recipe for that can be doubled, tripled, and quadrupled to feed spoonbread to a crowd. It did just that on Monday, February 25, 2013. From Richard T. Hougen. Look No Further: A cookbook of favorite recipes from Boone Tavern Hotel, Berea College, Kentucky. New York: Abingdon Press. 1955. Southern Spoon Bread 1955 Ingredients 3 c

Rice Pudding "Gonzo"

Sadly, we have no pictures of this meltaway deliciousness, but Beth Ellen Rosenbaum brought an incredible rice pudding to Cornbread Supper on May 10, 2009. She shared this epicurious.com recipe: Rice Pudding "Gonzo ." The header to this Gourmet Magazine recipe, republished on Epicurious in January, 2002, says that this recipe takes it name from firefighter Steve "Gonzo" Gonzalez, of Company 18 of the FDNY, which suffered a great loss of life at the World Trade Center. Recipes connect us all.