Longtime teacher loves her hometown

No place but the classroom suits this fan of Franklin ; By Laurie Gordon Franklin — Judy Pierce was born and raised in Franklin. In fact, 52 years later, her mother still lives in the same house where she grew up and Pierce still resides in Franklin, but in a different home. Her fond memories of her hometown remind her of a simpler time. “The thing I remember most about growing up in Franklin was that everyone knew each other and we kids didn’t get away with a thing because back then, everybody watched out for each other’s kids,” she recalled. “If we ever did do something wrong, our parents knew about it before we even got home.” When she was very young, Pierce’s father — Bob Pierce — ran the Franklin Diner for its owner, Fred Brown. “I remember going to the diner with my mom and sister, Kathy, to visit with our dad and to have supper. I used to quietly sneak into the back of the diner and watch him cook. Once he saw me back there, and yelled, ‘Don’t touch the knives!’ I wasn’t even close to the knives, but that was the way my father was, always watching out for others (remember this WAS Franklin).” Pierce said her favorite booth was the first one on the left as you walked into the diner. “After supper, I would beg for a dime to put into the tableside jukebox so I could play ‘Chapel of Love’ while eating my favorite, rice pudding.” Quite a few years later, the Carroll family bought the diner. Still in school Pierce went to Franklin School (grades K-12) then on to William Paterson College. Her calling was back home, though, and she returned to teach at her alma mater, The Franklin School. During her 31 years in teaching, she’s taught family members in the same clan, but one memorable group was the very Carroll family. She taught two of the Carroll family children, a fact she finds unique to the small-town atmosphere of Franklin. “It was so ironic and so small town that they grew up helping out at the same diner as I did.” Just before their father, Jack Carroll, became sick, Pierce stopped into the diner for breakfast. “He made my eggs, poured himself a cup of coffee and joined me. At one point Jack and my father worked together at the diner, so he told me about the time that he put a dead snake in my father’s car. My dad cared for snakes about as much as I do, so he walked home.” Pierce says she will always hold the diner near and dear to her heart. It’s her calling Pierce loves teaching at Franklin School. “I was 5 years old the first time I walked into that building, and next year I will be there for 50 years. “Even when I was in college, I’d go back and help out in the high school office.” She said the biggest changes she’s seen in Franklin over the years are the amount of people in town and the amount of businesses that are now there. “When I was a kid there was no Shop-Rite or any other store in that strip mall — it was all farmland owned by the Katzenstein family. There was only one bank down there called National Community (now it’s Chase).” In addition, the now rather desolate Main Street used to be bustling with activity. She can easily recall the numerous stores on Main Street, and the mine in its day. Times have changed, but Pierce remains true to her hometown. She’s a born and raised Franklin girl who still loves her community and especially, her students.

Judy’s French Onion Soup
Ingredients
4 to 5 large onions (peeled and cut into smaller pieces or rings)
half a stick of butter or margarine
13 beef bullion cubes
Mozzarella cheese Croutons or some type of thick bread
Salt and Pepper to taste
Method
Fill a large pot three-quarters full with water. Add onions, beef bullion cubes, butter or margarine, salt and pepper. Let cook 45 minutes to one hour.
Ladle soup into an oven safe bowl.
Add slices of bread and top with slices of mozzarella cheese.
Put bowl under the broiler for five to six minutes. Watch it carefully!
Take out with oven mitts and enjoy!