WHITE RIVER BUDDHIST TEMPLE
BON ODORI
SATURDAY, JULY 26, 2014
4:00 p.m. – 9:30 p.m.
Bon Odori Planning & Work Calendar:
July 7, 9, 11,
15, and 17
July 12
July 13
July 19
July 19
July 19
& July 20
July 24
July 25
July 26
July 27
August 2
August 5
M,W,F,
Tu, Th
Sat
Sun
Sat
Sat
Sat,Sun
Thurs
Fri
Sat
Sun
Sat
Tue
7:00 8:30pm
8:00 am
11:00 am
8:00 am
9:00 am
4-10 pm
3-9 pm
4:00 pm
4:00 pm
9:00 am
9:00 am
5:00 pm
7:00 pm
Event schedule:
Odori Practice at WRBT
Mochi & manju making
Obon & Hatsu Bon Family
Service
Pie making
Set Up (heavy lift)
Seattle Bon Odori
Lighting Set-Up
Lighting Set-Up (if needed)
Booth & seating area setup
Clean Up – Everyone, please
Tacoma Bon Odori
Obon Wrap Up meeting committee reports due
WHITE RIVER BON ODORI
July 26
4:00 - 9:30 p.m.
4:00 – 4:45 pm ... Pre-Event Entertainment
Okinawa Kenjin-Kai Taiko
4:00 pm .............. Display in Temple Open
4:00 pm .............. All Food Booths Open
5:00 pm .............. Children’s Lantern Parade
5:30 pm .............. Opening Service in temple
6:00 pm .............. Greetings & Introductions
6:15 pm .............. Odori begins-Everyone Welcome
7:30 pm .............. Intermission - Matsuri Taiko
8:30 pm…………….Beer Garden closes
9:00 pm .............. Food Booths close
Booth clean up
9:30 pm .............. Odori ends
Grounds & lighting clean up
Dear Dharma Friends,
The 2014 Bon Odori is approaching and we are looking forward to another successful event. Thank you all for
helping and recruiting your family and friends to volunteer their time and efforts toward this important temple
and community event. We know that workloads will be heavy but please take time to get out and dance, watch,
and enjoy the festivities!
Char Grinolds, Randy Okimoto
Event Chairpersons
[email protected]
Donation of strawberries, blueberries, raspberries & blackberries for pies
are welcome and much appreciated. Please let Sharon Kosai or Kim Komoto
know, and have the berries at the temple by 8:00 AM on July 19. Thanks!
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PRE- EVENT ENTERTAINMENT
Back for its fourth year, Okinawa Kenjin-Kai Taiko’s pre-event entertainment portion of our Bon Odori is
scheduled from 4:00 pm to 4:45 pm. Based in Seattle, Okinawa Kenjin-Kai Taiko is a spirited group of adults
and children performing with big and hand-held taiko drums as well as other instruments. A special treat is
the “Shishi Mai” lion dog that dances along with the group.
CHILDREN’S LANTERN PARADE
Children 12 years and under accompanied by parents or guardians are encouraged to take part in the
Children’s Lantern Parade Children will carry paper lanterns (not lit) and parade around the yagura (center
stage). This simulates floating lanterns (toro-nagashi) in Japan during Obon season. If your child(ren) would
like to participate, please contact Dennis Asato at 206.999.8964 to sign up. Families will meet at 4:55 pm in
the hallway inside the temple Hondo. The parade will start at 5:00 pm and take approximately 10 minutes.
The names of those Temple members who passed on during the past year will be written on the lanterns and
later displayed next to the yagura during Bon Odori.
BON ODORI PRINTED PROGRAMS
This year the Bon Odori committee agreed to the idea of printing free programs for the spectators. A schedule
of events, and dances will be listed along with a short explanation of each dance and an explanation of Bon
Odori. The cost of this year's program will be borne by the temple, and no advertising will be included.
Instead an acknowledgement of individuals, organizations and businesses that donated time, equipment or
services is included. In addition, a solicitation for donations from persons who enjoyed the Bon Odori program
is included.
COMPOSTING & RECYCLING EFFORTS CONTINUE
We will be using three different containers for waste again this year – composting, recycling, and regular
garbage. It can be difficult to get used to deciding which container to throw your garbage in but we’re getting
better at it. Below are the guidelines. Poster boards with product samples will be posted at each station to
guide guests in our effort to recycle/compost/trash.
 What goes in compost containers?
Food scraps---If it can be eaten, it can be composted (chicken, hot dogs, buns, pies fruits, etc.)
Paper products – Paper products: plates, napkins towels, and hashi.
Yard waste - Grass clippings, plants, flowers, tree branches and other organic waste.
 What goes in recycle containers?
Plastic bottles, soda cans, aluminum cans, tin cans, plastic drink bottles, and paper without food stains.
Containers need to be rinsed and have very little food attached to them.
 What goes in regular, ol' trash cans?
Gloves, any item used bathroom (Kleenex, hand towels, toilet paper) and items that aren't right for the
compost or recycle containers. “When in doubt, throw it out”
STAY HYDRATED -- BRING YOUR OWN PERSONAL BEVERAGE CONTAINERS WITH LIDS
The Obon Committee would like to make sure that all workers stay well hydrated during Obon prep work and
on the day of event. We will provide water to workers and would appreciate if you could bring your own
personal beverage containers (must have a lid) to cut down on the amount of cups, lids, and straws used. This
small step will go a long way in our efforts to be “green.”
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NO RESERVING OF SEATS, BLEACHER SPACE, OR SIDEWALK / LAWN SPACE
Please remind friends and family that seats may not be saved until after 3:30pm on the day of Obon. Workers
are still finalizing lighting and booth set up and it is dangerous to have the public on site during this time. All
access by the public will be denied during set up.
WORK SCHEDULES Work schedules and worker lists in this Bulletin were printed on July 5th, and are subject
to change. Individuals are still being recruited to help. Please contact your committee chairperson for more
information. If you can give a hand but have not been contacted to help, please contact Randy Okimoto or
Charlene Grinolds at [email protected]. Thank you very much!
ANNOUNCEMENTS
Chairperson for each concession should arrive early (at least one hour or more) to get booths ready. All
booths will open at 4:00 pm. All booth workers should report for shift duty 10 minutes before scheduled time
to make an easy transition between shifts. Anyone unable to fulfill shift assignment will provide his or her
own replacement.
Each booth should have its own runners. No runners will be provided by the Obon committee.
Hair must be effectively restrained whenever you are working around food or food preparation areas. This
applies to prep days as well as during the event. Hair restraints include hairnets, hats, barrettes, ponytail
holders, and tight braids. Hairnets are available at the Temple.
Cashiers will NOT handle food. King County Health Dept rules do not allow eating in booths. Water will be
provided to workers; everyone is encouraged to bring their own personal beverage container (with lid) that
we will gladly fill. The public may purchase bottled water from the Beverage booth.
Orders may NOT be taken from the back of the booth – please do not ask. To be fair to our customers, please
wait in line to place your orders. Please pay for all foods ordered from concessions. This is a fundraiser and
everyone is encouraged to purchase and enjoy the Obon foods.
If possible, please stay and help take things inside after the event is finished. Clean up is scheduled from
9:00 pm to 10:00 pm. More hands make less work for all. Next day clean-up will be from 9:00 a.m. Sunday,
July 27. Thank you in advance for helping!
All Committee Chairs are requested to submit a full committee report. Final wrap-up meeting is scheduled
for Tuesday, August 5, at 7:00pm.
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EVENT COMMITTEES
EVENT CHAIRS: Charlene Grinolds & Randy Okimoto, Jul-Aug-Sep Toban
 BLEACHER REQUEST: Char Grinolds
 BOOTH SIGNS & PRICE LISTS: Randy Okimoto
 CHILDREN’S LANTERN PARADE: Dennis Asato. Shelby Cooper & YBL Retreat participants will lead
parade.
 DISHWASHERS: Randy Okimoto, CH.
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




4:00 PM - 6:00 PM
6:00 PM – 8:00 PM
8:00 PM - Finish
JR Pewitt
Nobuhiko Taguchi
Charles Natsuhara
Mark Arima
Randy Okimoto
Rich Tamura
Brent Terada
Devin Terada
Volunteers
ENTERTAINMENT, CENTER STAGE SET UP, DANCER ROOMS SET UP: Joe Watanabe
FIRST AID: Kerry Taniguchi
GIFT SALES: Joe Watanabe & Ikuko Dodobara, CH. Helpers: Chiho Pewitt, Darlene Yamada, Yoshiko
Yamada, Nobi Taguchi, Sakiko Taguchi, Steve Taniguchi, Sue Hong (1st shift)
HEALTH PERMIT: Char Grinolds
HONEY BUCKETS: Charles Natsuhara
INVITATIONS: Char Grinolds & Rev. Ogui
LANTERN CALLIGRAPHY: Rev. Koshin Ogui, Joe Watanabe
LIGHTING: Bob Akiyama, CH. Jack Ibuki, Mike Akiyama
Sat July 20 9:00AM
Thu July 25 4:00PM
Fri July 26 4:00PM
Sat July 27 9:00AM
Sun July 28 9:00AM





Transfer lighting supplies to temple.
Set up poles.
Set up wiring in dance area.
Finish Lighting set up, if necessary
Install lanterns.
Set up booth wiring.
Start removal of lanterns after the event.
Finish takedown of lights and store.
LIQUOR LICENSE: Bill Hirai
MUSIC SYSTEM: Ryan Kosai, Mark Kosai, Roger Fukai
ODORI DANCER’S DRESSING ROOM SET UP: Joe Watanabe
ODORI MUSIC: Joe Watanabe
ODORI TEACHERS: Keiko Cullen, Ikuko Dodobara, Karen Murakami, Connie Toda, Melissa Komoto,
Valerie Chun, Genie Lau, Darlene Yamada, Sandra Watanabe.
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
PARKING ($7.00): Randy Okimoto
2:30 PM – 6:30 PM
Harry Miyoshi
Mike Kato
Mike Kato’s friend
Steve Kato
Paul Stoner

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





6:00 PM – 8:00 PM
Don Grome
Ilene Grome
Cary Fujioka
POSTERS & STREET SIGNS: Charles Natsuhara
PRINTED PROGRAMS: Randy Okimoto
PROCUREMENT: Sharon Kosai & Kathryn Natsuhara
PUBLICITY: Kathryn Natsuhara (English), Joe Watanabe (Japanese)
READER BOARD: Charles Natsuhara
RECYCLE/COMPOST/TRASH: Noah Hensley
SECURITY: Kerry Taniguchi (Auburn Police Dept.)
SET UP / CLEAN UP: Charles Natsuhara
2014 Bon Odori Work Schedule for Set-up and Take-down.
Saturday July 19, 9:00am
Saturday July 26, 9:00am
Saturday July 26, ~9:15pm
Sunday July 27, 9:00am




STAGE SET-UP / PA SYSTEM: Joe Watanabe
TAIKO DRUMMERS & FLUTE: Joe Watanabe, Donna Zumoto, Karen Yoshitomi, Jake Onoue and Tyler
Moriguchi.
TEMPORARY USE PERMIT (CITY OF AUBURN): Charles Natsuhara
TREASURER: Bill Hirai
Start to finish
Bill Hirai

Transfer concession booth floor panels, 10’x10’ tents, ice chests, small
tables, misc. equipment and electrical equipment from garage.
Lay out concession booth floor panels and set up concession booth
tables and tents. Set up dining area tents, tables, and chairs. Set up
stage and canopy. Move bleachers into place.
Return dining area chairs and tables to multipurpose room. Return
concession booth tables to multipurpose room.
Fold and store all tents. Store floor panels and tents in garage. Return
tables, electrical equipment and miscellaneous items to garage. Take
down power poles and move bleachers to blacktop.
7:00 to finish
Lorin Grinolds
WORK SCHEDULE, BULLETIN: Lillian Asato
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FOOD COMMITTEES
All food booths will open at 4:00 PM and operate until food is sold out or until 9:00 PM, with
the exception of Beer Garden that closes at 8:30 PM.
FOOD CHAIR TOBAN: Jul-Aug-Sep Toban will assist where needed
JULY-AUG-SEP TOBAN SCHEDULE:
Sat
Thu
Fri
Sat
July 19
July 24
July 25
July 26
9:00am
5:00pm
Sun July 27
Tues Aug 5
9:00am
7:00pm
Serve light refreshments and beverage for setup crew & pie baking folks.
Prepare and serve dinner & refreshment for lighting crew.
Help other tobans as needed.
10:00am
Prepare and serve lunch.
Transfer all refreshments to the library.
Prepare booths per toban duty list.
Help other tobans as time permits if help is needed.
Serve booth workers drinking water during event and serve dinner (leftover
sandwiches & onigiri).
At end of event, help bring booth supplies back into the temple, help with cleanup.
Clean up kitchen. Serve leftovers for lunch or make sandwiches.
Post meeting. Serve refreshments.
BBQ PULLED PORK SANDWICHES: Lillian Asato, Chair. Oct-Nov-Dec Toban.
Friday, July 25
Saturday, July 26
1:00 PM
8:00 AM
1:30 PM
2:00
Make coleslaw - Toban
Roast pork in oven – Lillian
Shred pork – Toban
Set up booth & sandwich station
BBQ PULLED PORK SANDWICH KITCHEN SCHEDULE:
SHIFT
3:30 – 6:30 PM
Assemble Sandwiches
Mitzie Akiyama
Pat Kawabata
Wrap Sandwiches
Swan Etiquette
Lilly Kato
Runner
Lillian Asato
6:30 – 9:00 PM
Dianne Mikasa
Alaine Ikuta
Karen Yamada
Karen Little
Randy Chun
BBQ PULLED PORK SANDWICH & CORN-ON-THE-COB BOOTH SCHEDULE:
Booth opens at 4:00 and closes when we sell out or until 9:00.
SHIFT
Cashier(s)
Corn on the Cob servers
Sandwich server
3:45 – 6:45 PM
Eva Chun
Randy Chun
Stogie Kawabata
Kathyrn Natsuhara
Lilly Komoto
6:30 – 9:00 PM
Eva Chun
Lillian Asato
Sue Hong
Kathryn Natsuhara
Louise Kato
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CORN ON THE COB PREP: Ron Murakami, Chair.
Saturday, July 26 CORN ON THE COB COOKING SCHEDULE:
Corn to be sold in BBQ Pulled Pork Sandwich booth.
3:30 – 6:00 PM
6:00 – 8:30 PM
Mary Cogger
Ron Murakami
Wayne Mizuki
Dennis Nishimura
Craig Cogger
BEER GARDEN – Open 4:00 PM – 8:30 PM: Kelsey Asato, Chair.
Saturday July 26
3:45 – 6:30 PM
Kelsey Asato
Tessa Asato
Nathan Mesker
Reese Morikubo
Laurel Saito
2:00 pm
Set up
6:30 – Close
Kelsey Asato
Tessa Asato
Nathan Mesker
Aysia Okuma
Aysia’s friend
BEVERAGES/MOCHI/MANJU: Ruth Terry (Dharma School), Chair.
Saturday July 12
Saturday July 27
3:45 PM – 5:45 PM
Mark Terry
Ruth Terry
8:00 am
2:00 pm
Mochi & manju making. Any & all help appreciated
Package mochi & manju, set up booth
5:30 PM – 7:30 PM
Deidre Lorenz
Tyler Lorenz
7:00 PM - Close
Alice DeRoshia
<TBD>
KORI: Dennis Asato, Chair. Assisted by Jul-Aug-Sep Toban.
Azuki cooked by Gayle Takemura, Yuri Shiotani, Char Grinolds. Be at church by 3:30PM.
KORI BOOTH SATURDAY SCHEDULE
Booth opens at 4:00 and closes when we sell out or until 9:00.
First shift 3:30 - 6:30 PM
Gayle Takemura
Miyuki Peterson
Karen Kawasaki
Marilyn Kawasaki
Sherry Hansen
Second shift 6:30 PM – Finish + Clean Up
Charlene Grinolds
Yuri Shiotani
Alex Miyamoto
Phong Miyamoto
Gretchen Hansen
KORI SHAVERS: Dennis Asato, Chair
KORI SHAVERS SATURDAY SCHEDULE
Booth opens at 4:00 and closes when we sell out or until 9:00.
First shift 3:30 PM - 6:30 PM
Roy Kawasaki
Clifford Komoto
Dennis Asato
Second shift 6:30 PM – Finish + Clean Up
Gary Ikuta
Greg Sakamoto
Dennis Asato
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MOCHI & MANJU: Dharma School – Ruth Terry
Saturday July 12
Saturday July 26
8:00 a.m. – Any and all help appreciated
2:00 p.m. – Package
3:45 – 5:45 PM
Mark Terry
Ruth Terry
5:30 – 7:30 PM
Deidre Lorenz
Tyler Lorenz
7:00 - close
Alice DeRoshi
<TBD>
PIES & SUNDAES: Sharon Kosai & Kim Komoto Chairs. Proceeds go to the temple.
Saturday July 19
8:00 am - Pie baking. Any and all help appreciated
Saturday July 26
2:00 pm - Cut pies and set up booth
PIES & SUNDAES BOOTH SCHEDULE
3:45 - finish
Keenan Komoto
Emma – Keenan’s friend
Garik Kosai
Jessica Storey
RICE COOKING: Doug Yamada, Chair. Chairman will set up rice cookers and do prep work.
RICE COOKING SATURDAY SCHEDULE
3:00-7:00 PM
3:00 – Finish
Doug Yamada
Rich Tamura
Jordan Cooper
SOMEN: Alva Nishimura, Chair. Jan-Feb-Mar Toban
Friday
July 25
Saturday July 26
9:00 am to noon - Boil somen, make dashi, and cut green onions
2:00 pm - Rinse and package somen
2:30 pm – Package somen
SOMEN SATURDAY BOOTH SCHEDULE
Booth opens at 4:00 and closes when we sell out or until 9:00.
Cashier – Order Taker
Dashi pourer
Dashi / Runner
3:45 - 6:30 PM
Leslie Mizuki
Sally Mizuki
Alva Nishimura
or Sally
6:20 – finish
Karri Mizuki
Alva Nishimura
Wayne Mizuki
Kitchen filling bowls
Sally Mizuki
SPAM MUSUBI – see next page.
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SPAM MUSUBI: Katie Komoto, CH Apr-May-Jun Toban
SPAM MUSUBI SATURDAY (JULY 26) KITCHEN SCHEDULE:
10:30 am
Gather supplies
11:00 am – 12:00pm
Cut Spam &
Make Sauce
12:00 – 3:30 pm
Fry Spam
Apr-May-Jun
Toban
Charles Natsuhara
Mike Yamada
Ikuko Dodobara
Janis Yamada
Katie Komoto
Bill Hirai
Norma Geenty
Bill Geenty
Carole Garcia
Vivian Geocaris
Kim Komoto
Katie Komoto
3:30 pm
Make musubi in kitchen
Amy Doran – make musubi
Yoshiko Yamada – make musubi
Janis Yamada – make musubi
Katie Komoto – cut musubi
Bonnie Kurata – cut musubi
Alice Nishimoto – wrap musubi
Carole Garcia – wrap musubi
Audrey Doran – wrap musubi
SPAM MUSUBI SATURDAY BOOTH SCHEDULE:
Booth opens at 4:00 and closes when we sell out or until 9:00.
3:45pm – 6:30pm
Cheryl Nakai
6:15pm – finish
Vivian Geocaris
Janis Yamada
Server
Haru Hirota
Mayumi Terada
Susie McKinney
Michelle Phillips
Elinor Doran
Runner
Mike Doran
Greg McCormack
Cashier
Musubi makers in booth
Cut & Wrap
Katie Komoto
Jean Natsuhara
FOOD SAFETY: Seattle & King County Health Department’s website provides public food
safety information online: http://www.kingcounty.gov/healthservices/health/ehs/foodsafety.aspx
Food Safety streaming videos and food safety fact sheets are available. All food chairs should
visit the site for important safety information.
Key Food Safety Information:
** Wash your hands often, and wash them well.
** Work only when you are healthy, not when you are sick.
** Hair must be effectively restrained whenever you are working around food or food
preparation areas. This applies to prep days as well as during the event. Hair restraints include
hairnets, hats, barrettes, ponytail holders, and tight braids.
** Prevent food poisoning by keeping food out of the "Danger Zone," the temperatures in
between 41° F and 135° F. Bacteria, or other germs, need time, food and moisture (or
wetness) to grow; but they won't grow when the temperature of the food is colder than 41ºF
or hotter than 135°F. See important food safety changes below.
** Cook foods until they are "done."
** No bare-hand contact. Use barriers such as tongs, papers, spoons or gloves to prepare and
serve ready-to-eat foods.
** Keep your workplace clean and safe. Wipe counters with sanitizing water mix of 1
9 mix often. Do not let it get dirty.
teaspoon bleach and 1 gallon water. Change
** No eating in booths.
** No food handling by cashiers.
IMPORTANT FOOD SAFETY UPDATES
Minimum Hot Holding Temperature drops to 135 degrees F. The current cold holding temperature
(41°F) will remain theIMPORTANT
same.
FOOD SAFETY CHANGES
Minimum Hot Holding Temperature drops to 135 degrees F. The current cold holding temperature (41°F)
will remain the same.
Cut leafy greens, salads, and cut tomatoes must now be refrigerated. Potentially Hazardous Food (PHF)
need to be kept hot or cold for safety. PHF includes meat, poultry, cooked starches, sliced melons, sprouts,
fresh herb and garlic-in-oil mixtures, dairy products, and cooked produce. Like other PHF, cut leafy greens
and cut tomatoes will now need to be kept out of the Danger Zone (41-135°F). “Cut leafy greens” means
fresh leafy greens whose leaves have been cut, shredded, sliced, chopped, or torn. The term “leafy greens”
includes iceberg, romaine, leaf lettuce, butter lettuce, baby leaf, escarole, endive, spring mix, spinach,
cabbage, kale, arugula and chard. The term “leafy greens” does not include herbs such as cilantro or parsley.
The term “cut” does not include removing and discarding the exterior leaves.
All produce is required to be rinsed under running potable water. Produce must be washed under
running water before being cut, peeled or otherwise prepared for service. Produce that has been soaked or
crisped must also be rinsed under running water. Sprouts and herbs must follow this procedure as well.
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