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THE BURGENLAND BUNCH NEWS - No. 340 February 28, 2023, © 2023 by The Burgenland Bunch All rights reserved. Permission to copy excerpts granted if credit is provided. Editor: Thomas Steichen (email: tj.steichen@comcast.net) BB Home Page: the-burgenland-bunch.org BB Newsletter Archives: BB Newsletters BB Facebook Page: TheBurgenlandBunchOFFICIAL Our 27th year! The Burgenland Bunch Newsletter is issued monthly online. The BB was founded in 1997 by Gerald Berghold, who died in August 2008. |
| Current Status Of The BB: * Members: 3165 * Surname Entries: 9228 * Query Entries: 5900 * Staff Members: 14 |
| This newsletter concerns: 1) THE PRESIDENT'S CORNER 2) HISTORICAL BB NEWSLETTER ARTICLES: - FOOD IN PRE-EMIGRATION BURGENLAND (by Gerry Berghold) 3) ETHNIC EVENTS 4) BURGENLAND EMIGRANT OBITUARIES (courtesy of Bob Strauch) |
1) THE PRESIDENT'S CORNER (by Tom Steichen)  This
month's random bits and pieces (Article 1) begins (sadly) with
notices of the deaths of two charter BB staff members, Fritz Königshofer and
Frank Teklits. It was a loss to the BB when they retired and now a loss to the world with
their passing. In the third bit, I call out a well-known author for spouting
emigrant-related nonsense... see if you agree. In the fourth bit, I comment on Austrian
federal politics, hopefully helping you better understand some of those details and
current issues. The fifth bit is a birthday congratulations... to a Burgenland
politician that many of you have met... but you'll have to read it to find out who! The sixth
bit is about the Burgenland and Austrian populations... both set records in 2022! The
penultimate bit is about the sun setting on a couple of Rootsweb tools...
Ancestry.com will no longer make them available. The final bit is targeted at our
Chicago-area readers... The Jolly Burgenländer Social Club will hold an event... read
all about it there. Our regular tidbits include the monthly BB Facebook report, book sales, no recipe (you should consider providing one!) and a thought item. The remaining articles are our standard sections: A Historical BB Newsletter article, Ethnic Events and Emigrant Obituaries.  Ex- BB Staff Member Fritz Königshofer Has Died:  It
was a little over four years ago that I reported that Fritz Königshofer, our BB Austrian
Editor, had decided to retire from the BB staff. At that time, Fritz was the sole
remaining member of Gerry Berghold's first-announced staff... so that decision severed the
final tie to the initial BB.Fritz joined the BB in January of 1998 (just one year after the BB began) and by September of that year was asked to join the initial editorial staff, which he did, as he was contributing material to the newsletter almost every month anyway! Thus he was a BB staff member for a full 20 years (and a BB member for even longer). His resignation left me as the longest active-tenure staff member (now at 22 years and 10 months, with VP Klaus Gerger just 3 months behind). I knew Fritz was pondering retirement back then, even though I hoped not, as I did not want the BB to lose Fritz’ expertise and, for his sake, I hoped that Fritz’ health would give him a few more good years. However, it was clear for some time that Fritz was suffering effects of Parkinson's; that disease eventually caused him to require specialized care when his family could no longer provide what he needed in the home. Fritz began genealogy in 1994. His connection to Burgenland was that his great-grandfather, Adolf Königshofer, emigrated from Styria to Burgenland in 1882 to teach in Olbendorf, Gamischdorf and Poppendorf. In Poppendorf, Adolf succeeded Gerry Berghold's great-grandfather, Emil Langasch. Two of Adolf's five children emigrated to the US and Fritz' grandfather, Koloman Königshofer, was a teacher in Raabfidisch, Rauchwart, Neumarkt an der Raab and married Anna Koller, who descended from ancestors in Rechnitz, Rohrbach bei Mattersburg and Lockenhaus. Below is the obituary provided by the family. As a friend and colleague to Fritz, I agree fully with its final line... he will be missed!  Obituary: Friedrich "Fritz" Königshofer died peacefully in Bethesda, MD, on February 1, 2023. He is survived by his wife llse, his children Yves and Marilyn, and his 5 grandchildren. Fritz was born October 8, 1944, in Frýdek, in what is now the Czech Republic, and graduated with a Ph.D. from the University of Graz in Applied Mathematics and Physics. He met his wife at a ball in Graz, Austria, and they were married in 1974. Early in his career, at the Computing Center of Graz, Fritz managed the Austrian Computer Chess project. Among his other professional achievements, he was a Research Associate at CERN (European Organization for Nuclear Research) in Geneva, Switzerland (1974-1977), and Section Head of Telecommunications and Graphics at ECMWF (European Centre for Medium-Range Weather Forecasts) in Reading, England (1977-1981). He joined the World Bank in 1981, where his work took him all over the globe—principally Europe, the Middle East, and Asia. He retired in 2004 as the Lead Procurement Specialist at the International Bank of Reconstruction and Development. In retirement, Fritz pursued his passion for ancestral research until Parkinson prevented him from further work. For his contributions to Burgenland for work performed through the Burgenland Bunch, he was awarded the Burgenland Goldene Medaille Badge of Honor in 2012 and the Ehrenmedaille Honor Medal for Thanks and Recognition in 2017 for his continuing work, both presented by the Governor of Burgenland. Fritz loved ballroom dancing, fine food and wine, competitive table tennis, hiking in the Alps, mushroom hunting, chess, and cave exploration. He especially loved spending time with his five grandchildren. Fritz is loved and missed by his family, friends, and colleagues. Ex- BB Staff Member Frank Teklits Has Died: It is not very often (thank goodness)  that
I have to have two such similar bit titles such as this and the one above... but,
unfortunately, I do. However, this occurred only because I had not noted Frank's death back in
July 2022.Frank was a charter member of both the BB and the BB staff, holding the title of Croatian Editor in that first staff. In that capacity (and ethnicity), he was our specialist in all things Croatian, answering questions and creating resources that survive him. With John Lavendoski, he created a Szentpéterfa Catholic church records database, John photographing the original records in Hungary and Frank transcribing them. That database contains 17,037 birth records from 1681 to 1925, 10,201 death records from 1682 to 1906, and 3,686 marriage records from 1683 to 1934. Once completed, Frank worked with the LDS (as titled then, now FamilySearch) to contribute the records. While Frank intended these records to be publicly available over the web, when we checked in 2017, the records were still restricted to viewing in a FamilySearch Family Learning Center. Given that, Frank gave permission for the BB to post the records on our site, which we did. Because both Sankt Kathrein and Moschendorf were closely associated with Szentpéterfa, Frank also transcribed the Catholic records for those villages. The Sankt Kathrein database consists of 3,240 birth records from 1804 to 1895, 2,846 death records from 1804 to 1895, and 789 marriage records from 1804 to 1905, and the Moschendorf database consists of 3,874 birth records from 1783 to 1895, 3,650 death records from 1788 to 1895, and 1,045 marriage records from 1789 to 1923. These records were also contributed to FamilySearch and to the BB. In addition to these databases, Frank took on the challenge of translating Johann Dobrovich's definitive history of the Burgenland Croats, the 1963 book Volk an der Grenze (People on the Border). That translation first appeared serially in the BB newsletter but was later consolidated and posted on the BB website here: People on the Border - Dobrovich. For these efforts, Frank was awarded the Verdienstkreuz (Merit Cross) medal in 2002 by the Burgenland Parliament for service to Burgenland. When he retired from the BB staff in 2006, he wrote, "It's been a pleasure being a charter member of the BB and seeing it grow into an international group while seemingly never having lost the feeling of being an aggressive young organization constantly seeking more knowledge of Burgenland, our ancestral homeland." Below is the obituary published by the family. Obituary: Frank Anthony Teklits, November 6, 1930 - July 3, 2022, Warminster, Pennsylvania. Frank Anthony Teklits passed away on July 3, 2022. Frank was 91 years old. Frank was born on November 6, 1930 in Northampton, PA to Mary and Joseph S. Teklits. Frank is preceded in death by his beloved wife of 70 years, Mary Teklits. He is survived by his loving children, Joseph and his wife Patricia, Jeanne Paskus, Susan Brinkmann, Lawrence and his wife Lisa, Robert and his wife Kim, and Richard and his wife Phyllis; 15 grandchildren; and 15 great-grandchildren. Frank Teklits was a loving husband, father, grandfather, great grandfather, brother and friend. Frank met the love of his life, Mary Bodish in Northampton. They were married on July 14, 1951. Frank was a veteran of the Korean War serving in the United States Air Force. After his service Frank obtained a degree in Engineering Physics from Lehigh University. Frank worked in electronics and computers at Philco Ford, Burroughes and Unisys Corporation. During his career, Frank traveled the world. Frank loved life and in particular enjoyed spending time with his grandchildren and great grandchildren, watching Notre Dame and Penn State football, golf, baseball, traveling with Mary and always enjoyed a good bottle of wine and a good meal. Frank dedicated a great deal of his retired life to genealogy research for family and friends. Frank's family will receive relatives and friends on Thursday, July 28th, from 10 to 11AM, at Our Lady of Good Counsel Church 611 Knowles Ave. Southampton, PA 18966. A Mass of Christian Burial will begin at 11:00AM. Frank will be laid to rest with his wife Mary at St. John Neumann Cemetery, Chalfont, PA. To share your fondest memories of Frank and to express your condolences to the Teklits family please visit www.McGheeGivnish.com.  You
Would Think He Would Know Better! I recently read John Grisham's 2022 novel, The
Boys From Biloxi... and it pissed me off! Not just once, but twice within the first
10 pages. Let me give you two quotes, the first being in the second paragraph of the book:
The second quote doubled down just nine pages later:
I hope you know what I'm pissed at... it's the old saw that names were changed by American
"customs officials" against the will of the immigrants. I expect better of Grisham. He's known
to carefully research his story lines but totally failed here. What is sad is that Grisham writes something in his first quote that should have tipped him off to the reality of the situation, saying "they had been quick to assimilate into the ways of their new country. The children learned English, taught it to their parents, and rarely spoke the mother tongues at home." Yes! And part of assimilating was choosing a new name for themselves that worked better in their new world. They were the ones that heard the struggles of their new friends and then chose and embraced a new name to make it easier for everyone. Yes, a lot of names did change... but it was by choice, not force. Shame on you John Grisham!
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3) HISTORICAL BB NEWSLETTER ARTICLES Editor: This is part of our series designed to recycle interesting articles from the BB Newsletters of 10 years ago. This month I chose to repeat the Historical article I chose back then... and that article was actually from July 1997, some 26 years ago, rather than the nominal 10 years ago target. Gerry Berghold had published an article about the kind of food available to Burgenländers around 1900 along with some of his personal reminiscences from the kitchens of his immigrant grandparents. It is such a fine overview that you get it again!  THE BURGENLAND BUNCH NEWS No. 14A July 5, 1997 FOOD IN PRE-EMIGRATION BURGENLAND (by Gerry Berghold) In an older issue of the Burgenländische Gemeinschaft newsletter, in a column called "So war es damals..." (the way it was), Dr. Walter Dujmovits shared some scenes from his childhood. He describes his father, sitting at the head of the kitchen table, cutting a cross in a loaf of bread (a very old peasant form of saying grace) before presenting slices to each member of the family. First to the mother, then any other adults, then the children, oldest first and youngest last. (The youngest also had the privilege of scraping the bowl of the main dish). This was followed by serving portions of the main dish, in roughly the same order. This made me think of meals with my immigrant grandparents, who followed the same procedure. A baker named Oberecker (a Burgenländer) in Allentown, PA, delivered unsliced rye bread and Kaiser rolls, still warm from the oven, to their house on Jordan Street in the north end of town. It was post WW-II, before sliced bread (yech!) was delivered by the Freihoffer Bakery delivery van.  My
grandfather Alois Sorger from Rosenberg (Güssing) always sliced the bread by holding the loaf
in his left hand and cutting toward his chest. The loaf was left on the table on a bread board
with the knife. Years later, under my mother's prodding, bread was sliced before we sat at
table and put in a bread basket with a napkin, thus ending the ceremony. "Pop" would laugh
with pleasure whenever he handed me a piece of bread, maybe because the staff of life was
available in abundance in America or maybe just because he enjoyed feeding his grandson!Food in the Burgenland of the turn of the century was very similar to that eaten in rural America. There just wasn't that much of it, particularly meat. Smoked or preserved meat ran out by Easter. A bad harvest could be a time of famine and there was little cash to buy what little food was available. Two bad harvests in a row could mean starvation. At the turn of the century, a few dollars enclosed in a letter from an emigrant relative was cause for rejoicing and could make a substantial difference in diet. The many memorials to immigrant relatives which we find today throughout the Burgenland attest to the fact that this generosity was not uncommon. Immigrants in the US knew from experience that their relatives could be in serious need of help. During good times, many meals might include the following: Bread, butter and milk or wine were breakfast items. Coffee (introduced when huge stocks of coffee beans were left behind by the Turks when they fled following the first siege of Vienna) was a luxury, but was always a breakfast item when the family could afford it. Tea (with Rum or Schnapps) was for sick or old people. With breakfast, the men of the house would have a small glass of "Schnapps" or white fruit brandy made from apples or cherries ("Kirsch"), the plum brandy "Slivovitz", or Hungarian "Barack Palinka" made from apricots. Many farmers distilled this themselves and sold some along with their wine to raise cash. Butter was not used at other meals, particularly when other fats or dairy products were present. Butter and eggs were "trading" items to be sold for necessities that couldn't be made or raised at home. Uncooked smoked bacon, cured with a coating of paprika, was cut into small cubes and eaten with breakfast bread or carried to the fields or job with bread and a small jug of wine and water for a mid-morning break. Cheese, or cold cured or smoked sausage of many varieties if available, was also a breakfast or break item. The mid-day meal was normally the largest meal of the day and often involved a clear soup (Tage Suppe), made from boiled beef, sometimes chicken stock. It included an addition or "Einladen" of noodles (home made), buckwheat "sterz" or dumplings (potato, bread, barley, semolina, liver or many other varieties) or rice or whatever was available. My grandfather never asked what kind of soup he was getting, he always wanted to know what the "Einladen" was. A soup could also be made from flour browned in fat ("Einbrenn") if meat wasn't available. "Einbrenn" was also used to season vegetables. The meat from which the soup was made was eaten as a second course with boiled potatoes or homemade noodles or in season vegetables. "Böhnen"  (bean)
Suppe and "Gulyas" Suppe, a very thin paprika flavored goulash soup were often made, as well
as creamed pumpkin soup. Knowing the value of greens, everything from wild greens like
dandelion to garden salad or onions, sweet peppers, cabbage or other vegetables were used as
salad. Cucumbers with sour cream were popular. Oil pressed from pumpkin seeds (Kernöl) or
sunflowers, and vinegar made from wine or cider was used as a salad dressing. Wild mushrooms,
nuts (almonds, walnuts, hazel nuts) and berries were picked to supplement food stocks.When greens were out of season, cold sauerkraut or cold boiled dried white beans with onions dressed with vinegar and oil served as a salad. Wine with water (wine was often mixed with water to taste) or apple or pear cider accompanied most meals. Wine was considered a basic food item. This was an old custom dating to medieval times when those employed by the nobility would receive a daily ration of bread ("Zipolte") and wine. Vineyards were introduced as early as Roman times and wine was drunk in all stages of its development, from the first press of the grapes ("Most") to just before it became vinegar. Considering that water sources were often polluted, mixing wine with water was probably a life saving habit. In Eltendorf and Königsdorf, a stream which still runs through the center of the village was the source of potable water. It was also used for washing, sewage (local ordinances specified only at night) and watering stock. Local church death registers are full of typhoid, dysentery and other causes of death due to bad water.  Supper
was frequently a one dish meal and could include such things as "Sterz" made from cornmeal,
boiled in salt and water, then cooked in lard (better than it sounds) or buckwheat flour and
water (sometimes mixed with blood from butchering or eggs) which was poured in a greased pan
and baked. Potato dumplings containing plums or apricots were boiled in water, then fried with
bread crumbs and sprinkled with sugar (Twestchen Knödel). A fine dessert. Homemade noodles
made from eggs, flour and water (with sometimes the addition of mashed potatoes to stretch the
flour) were eaten mixed with many things like cottage cheese (Topfen), ground nuts (Nussen)
and sugar, ground poppy seeds (Mohn), fried cabbage, pork crackling (Grammel - the crisp bits
remaining from rendering lard) or bread crumbs. Goulash (made much thicker than the Suppe) was
very popular and made in countless ways, all of which used lots of onions and sweet paprika
and would even be eaten for breakfast. If times were good, Goulash was always available.
Peppers filled with rice and meat in an Einbrenn tomato sauce were popular. A dish of barley
and beans (sometimes ham) cooked together was called "Richert" and was popular and filling.
For feast days and holidays, goose was the first item of choice. Geese were force-fed with
corn to enlarge their liver (pate de foi gras). I remember my grandmother holding a live
goose, wrapped in a towel, in her lap while she fed the goose all it could hold. I never ate
goose liver! The goose was kept in a cage in the covered alley way between her house and the
neighbors and would vent its displeasure by hissing at me if I came near. It's feathers would
later stuff home made pillows.Fish (generally pond raised carp, or lake pike or smoked, dried or pickled fish) were available and eaten on Fridays and fast days. Local marshland near Güssing was drained by creating a fish pond "Teich". Tons of fish have been harvested from this pond. Neusiedler See was also fished. Fruit (apples, apricots, pears, plums, cherries) in season was eaten with bread or made into "Strudels", a many layered phyllo dough ("Retes") stretched paper thin, brushed with melted fat and covered with sliced fruit, sugar, spices and bread crumbs, then rolled into a pan sized "blanket roll", brushed with butter or fat and baked. Apple and cherry were favorites. Strudels were also made with a filling of cream, cottage cheese or cabbage or potatoes or chopped liver or turnips or anything else that was available. The non-fruit strudels frequently were served with soup. Sweet raised (yeast)  Strudels
with a filling of walnuts or poppy seeds (Mohn) and raisins and sugar were also made (try
making it in your bread machine; add grated lemon rind, Rum and cardamom for added flavor, and
roll and fill the dough after the first machine rising, rolling the finished strudel like a
jelly roll before baking). Thin egg and flour pancakes (crepes) called "Palatschinken" spread
with jam, rolled up and sprinkled with sugar were a dessert. When in Austria, that's how I end
every meal! I'd do it here if my wife and doctor would let me!Sour cream was used in many ways, added to stews, soups or vegetable dishes. Naturally nothing was ever wasted, and recipes were frequently adjusted to include what was available. Baking was frequently done in outside ovens or ovens which were a part of a fireplace or tile stove, fueled with wood. Wood was scarce and expensive, so baking days were designated to get the maximum use of a hot oven. The "right" to gather fallen branches in a private wood lot owned by others could be purchased and was jealously guarded. My grandmother Mühl's uncle was one of the gamekeepers for a Draskovitch estate. One of his perquisites were all the tree limbs that fell in a certain section of one of the Draskovitch woods. He shared these gleanings with his widowed sister prior to her emigration. Robot service (prior to 1848) could also provide peasants with the "right" to glean the nobles' fields and woods, but strict penalties applied to those who stole grain or removed limbs or trees. Small twigs were tied in bunches with string or straw and stacked next to the house or out building. A bunch was fed into the fire whole to take the place of a log. Bread most often contained rye flour. A general mix was half rye, half wheat, but one rye to three wheat made a finer loaf. (I bake this in my bread machine today with caraway and fennel seeds). Caraway ("Kümmel") seed was (and is) a popular addition to rye bread as it provides flavor and combats the flatulence caused by rye flour. Moldy rye could and did cause hallucinations. Some of the strange things that have occurred in Europe, such as witch hunts and the "great cat massacre" have recently been attributed to such hallucinations. On occasion, extremely wet weather would mold the grain, which would still be used, causing the problem.  A
type of biscuit made from flour, potatoes and lard (sometimes pork crackling - Grammel),
called "Pogasa" or "Pogatscherl" in Hungarian, would keep for days and could be carried to the
fields or on journeys. These are still very popular among the descendants of the immigrants of
the Lehigh Valley of Pennsylvania. It's interesting that the name of these biscuits has been
corrupted in countless ways. I've heard dozens, everything from "Bogotchel" to "Gramelgasa" to
Potato Biscuits! I recently was served one in an ethnic restaurant in Coplay, PA. It cost
$1.25 per portion and was made with shortening instead of lard, but still tasty. They were
also frequently eaten with wine.Donuts, "Fastnachts or "Krapfen", filled with jelly or unfilled, sprinkled with sugar were very popular holiday items, especially before the start of Lent. "Kipfels", a crescent shaped cookie (celebrating victory over the Turks, hence the crescent shape) or pastry made from sweetened raised or cottage cheese dough and filled with ground nuts and sugar or prune butter (Lekvar) or preserves were another holiday treat. Oranges were only seen at Christmas. Imported food was for the nobility or those who were wealthy. Marzipan, candy made from sugar and ground almonds, colored and made in the shape of nuts, fruits and flowers were a Christmas treat as were gold and silver painted walnuts. Salt, tobacco and candles were a government monopoly. Contracts (a franchise) were sold to merchants allowing them exclusive rights to deal in these goods. High prices resulted. Lamp oil was also expensive. In the same way, the price the small holder received for farm products was regulated by tariffs. He got it going and coming! This just scratches the surface of ethnic Burgenland food. If interested further, Austrian or Hungarian cookbooks will approximate some of this "peasant" or "kitchen" food. Burgenländers, like the Viennese, borrowed the best of German, Hungarian and Croatian cuisine along with some ideas from the Turks. Local Burgenland cookbooks, in German and using metric measurements are available. The problem with cookbooks, however, is that they tend to romanticize and embellish the Burgenland peasant gustatory experience. For instance they invariably call for butter or shortening or some imported spice or ingredient which was unavailable or prohibitively expensive and who today would suggest the use of lard? The BG newsletter contains a good recipe column in English. They sell the cookbook from which these recipes are taken. You probably remember your own favorite ethnic dishes and probably still cook variations of them. Some of the plain kitchen food is dying out, as the Burgenland lifestyle becomes more like ours, as are the cooks who know how to prepare it. More and more world-class food is appearing in Burgenland restaurants and homes, but a Gasthaus will often offer some ethnic food on the pension menu or as a "regional specialty", particularly strudels. A first class hotel we enjoyed in Baden (Austria) one day had plum dumplings on the pension menu. I hadn't purchased a room with pension meals and I had to get very aggressive to be served a portion! We also had a great potato strudel with Grammel and sauerkraut in a Gasthaus in Graz, as well as a fine creamed pumpkin soup. The small holder's life was constantly involved with food. The planting, raising and harvesting of it, the feeding, care and butchering of animals, laboring in the vineyards, carrying wheat and rye to the miller, turning cabbage into sauerkraut, grapes to wine, meat to sausage and fruit to cider, preserves and schnapps. In addition they had the most difficult task of deciding how much to sell (the Burgenland was always Vienna's garden) for much needed cash for taxes, 
clothing and necessities and how much to keep. A bad decision could be disastrous. Hard to
visualize in our day of salaries and supermarket abundance. This involvement with food was a
tradition that emigrants to America found hard to break. It wasn't until they became old and
feeble that my grandparents gave up this personal involvement with food in favor of the
supermarket. I still remember their grape arbor, the "back yard" kitchen garden, the wine
barrels and "Schnapps" still in the cellar, sauerkraut crocks and all kinds of canning and
live fowl. This didn't stop them from daily trips to the butcher, patronizing the local
produce hucksters or visiting the farmers' market, most of which would have been impossible in
the Burgenland.I'll close with an old Burgenland prayer of Grace found in the Mühlgrabner cookbook (with apologies for the literal translation): Tischgebet (prayer at mealtime) Jedes Tierlein hat sein fressen, (Every small animal has its feed) jedes Blumlein trinkt von dir- (every small flower drinks from you) hast auch meiner nicht vergessen, (you also have remembered my need) lieber Gott, ich danke Dir! (dear God, I thank you) This article was slanted toward small-holder families. It does not cover what would have been the diet norm for wealthier families. This can be found in publications like Gourmet's Old Vienna Cookbook. It would be interesting to compare the two extremes. If someone has memories on which to base such an article, I'd be most happy to publish it. Sources: - The personal kitchen cook books of the Burgenland emigrant Sorger family - Various issues of the Burgenländische Gemeinschaft newsletter - Mühlgrabner Koch und Backrezepte, 1996, Gröbnerdruck, Oberwart - Grossman's Guide to Wines, Spirits and Beers, 1974, Scribners & Sons, NY - Gourmet's Old Vienna Cookbook, L. L. Christensen, 1959, Gourmet Books, Inc. - The Cuisine of Hungary, Lang, 1971, Bonanza Books - All Along the Danube, Polvay, 1979, Prentice Hall - The Paprikas Weiss Hungarian Cookbook, Weiss & Buchan, 1983, Crown Publishers - The Cooking of Vienna's Empire, Wechsberg, 1968, Time-Life Books - The Habsburg Monarchy as a Customs Union, Komlos, 1983, Princeton Univ. Press |
3) ETHNIC EVENTS LEHIGH VALLEY, PA Friday, March 3: Dave Betz Duo at the Evergreen Heimatbund in Fleetwood. Info: www.evergreenclub.org Sunday, March 5: The Jolly Bavarians at the Coplay Sängerbund. Info: www.coplaysaengerbund.com Saturday, March 11: Bockbierfest at the Lancaster Liederkranz. Music by the Dave Betz Band. Info: www.lancasterliederkranz.com Sunday, March 12: The Dave Betz Band at the Coplay Sängerbund. Info: www.coplaysaengerbund.com Sunday, March 19: St. Patrick’s Day Dance at the Coplay Sängerbund. Entertainment by the Josef Kroboth Orchestra and the O’Grady-Quinlan Irish Dancers. Info: www.coplaysaengerbund.com Sunday, March 19: Cabbage Hill Day at the Lancaster Liederkranz. Music by the Emil Schanta Band. Info: www.lancasterliederkranz.com Friday, March 24: Maria & John at the Evergreen Heimatbund in Fleetwood. Info: www.evergreenclub.org Sunday, March 26: Lumpenball at the Coplay Sängerbund. Music by the Emil Schanta Band. Info: www.coplaysaengerbund.com NEW BRITAIN, CT Friday-Sunday, 1-8 pm: Biergarten is open. Austrian Donau Club, 545 Arch Street. ST. LOUIS, MO (none) UPPER MIDWEST (none) |
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Burgenland Bunch Newsletter, copyright © 2023 by The Burgenland
Bunch |
News
Burgenland's
Verena Dunst Is Now 65: Our old friend from Burgenland delegation visits of the past,
current Burgenland State Parliament (Landtag) President Verena (Mikovits) Dunst,
celebrated her 65th birthday in February. Despite questions by ORF Burgenland about
rumors that she wanted to retire as President of the Landtag, she said she was far from
tired of office. She went on to say that there have been comments about her moving from the
Presidium back to the Landtag but that she has never spoken specifically with
Governor Hans Peter Doskozil about doing so.
Ancestry.com
acquired RootsWeb and WorldConnect trees in 2000, agreeing to keep both free,
however, as others have noted, they never agreed to keep them intact. Thus, after 23 years,
the RootsWeb mailing lists will be gone April 6, and the WorldConnect trees on
April 15th. The word is that the trees will be incorporated into the Ancestry tree
system... but the mailing lists will just be deleted.
Chicago's
"Jolly Burgenländer Social Club": The Jolly Burgenländer is, I believe, the
only Burgenland ethnic organization still surviving in the Chicago area... and even it has
generalized itself to an "Austrian Social Club." 
The
Facebook Bunch (from Vanessa Sandhu):
Update
for book "The Burgenländer Emigration to America": Here is this month's update on
purchases of the English issue of the 3rd edition of Dr. Walter Dujmovits' book "Die
Amerika-Wanderung Der Burgenländer."
Gisela
"Stella" Lang, 97, of Allentown, Pennsylvania, peacefully passed away on Thursday February 9,
2023. Stella was happily married to Karl Lang for 60 years prior to his passing in February
2008.