Shirley W. Smith

A very special visit:  On January 8, 2014, Shirley Smith's grandson, George Qua, and great-grandson, Paul Qua, both of Cleveland, OH, visited us and spoke about Mr. Smith.  Here's the text of the message.  They also provided a photo of Shirley Smith.
 Seated below: George Qua, Gloria Kerry    Standing: Karen Kerry, Bob Kerry, Jean Flynn, Hal Flynn, Paul Qua, Margaret Leary, Maurita Holland
Shirley Wheeler Smith (1875-1959) was one of the Founders of the Ann Arbor Rotary Club and a high ranking UM administrator who served as the Secretary of the University of Michigan for many years in the first half of the 20th century.
As UM Secretary, Shirley Smith was charged to "coordinate the business affairs of the Board and facilitate effective communication between the members of the Board and the executive officers.  And be the official custodian of the minutes and all supporting documents of the Board of Regents and of the Seal of the University of Michigan."
Smith wrote two books and co-authored a short story that gained him fame.
 Harry Burns Hutchins and the University of Michigan (Ann Arbor, MI: University of Michigan Press, 1951)
James Burrill Angell: An American Influence (Ann Arbor, MI: University of Michigan Press, 1954)
“It Happens Every Spring” with Valentine Davies.  This film was a first ever author’s premiere at the Michigan Theater in mid-1949. The story involves a scientist who discovers a formula that makes a baseball that is repelled by wood.  He promptly sets out to exploit his discovery.  The film was produced by Daryl Zanuck screen play by Valentine Davies, based on the story by Shirley W. Smith and Valentine Davies.  The film started Ray Milland, Jean Peters, and Paul Douglas. (Notes by Russ Collins, Nov. 28, 2012)
Note:  Mrs. Shirley W. Smith contributed a recipe to the Ann Arbor Cookbook,
Compiled by the Ladies’ Aid Society of the Congregational Church. (Ann Arbor, Michigan: George Wahr, 1904)
Waldorf Salad
One head of celery, 3 good eating apples, 1/2 cup chopped
English walnuts. Cut the celery and apples into cubes. Mix
the nuts with them. Arrange on lettuce leaves and pour over
each dish a little mayonnaise or cooked salad dressing.