“Welcome Back” events dominated the ball field at Black Diamond Labor Days celebration last weekend. Estimating the attendance had been iffy due to last year’s covid cancellation of most holiday events. Would anyone show up? But attendance soon climbed, traffic jammed, and smiling faces without masks dominated the outdoor crowd of several hundred.
Awarded a plaque for “Best Overall” in the pie-baking contest was Steve Israel. First place winner in the “Novice” category was seven-year old, Ayla Riodan.
One traditional event that appeared alive and well was the pie-baking contest sponsored by Daughters of the American Revolution. DAR representative Jeannette Carroll said that eight pies in five flavors were officially entered in their contest. Three judges – Gomer Evans, Gill Carroll, and Marcia Beck – individually awarded points for a variety of qualities on a sheet resembling a report card. Points were earned for presentation, quality of crust, consistency, taste, etc. The numbers were then tallied and winners announced in four official categories. The winners were:
“Best Overall” awarded to Steve Israel for a strawberry/rhubarb pie. “First Place Men’s” went to a pumpkin pie created by Richard Moore. “First Place Women’s” winner was Katie Hanzeli for an apple pie. For women’s second place, three red ribbons were awarded: an apple pie by Sarah Stein; a pumpkin pie by Barbara Heston-Moore; and a berry pie made by a duo – Mariah Deady and Glory Schroeder. Third place women’s was awarded to Melanie Duff for her apple pie.
The history of Labor Days celebrated in Black Diamond dates back to 1947. If Ayla Riodan, age 7, sticks around her hometown for a bit, she may likely win the “Pie Genius” category by the time she enters the contest at adult level. The very first pie she ever made, a cherry, won the “Novice” category for children ages 12 and under.
Pie baking was a family affair for Barbara and Richard Moore. Both of them won ribbons for their pumpkin pies.
After the pies were judged and winners announced, slices of pie sold for $1.00 each. People seemed to be racing to the pie table to claim the strawberry/rhubarb’s six remaining slices. Its “best overall” rating featured an upper and lower crunchy crust that caught comments by everyone who took a bite. It was the chef’s secret to winning. All three judges noted that the crust was not soggy. “The crust is what really makes a good pie,” Judge Evans said.
