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Oceanside Back in 1850, Oliviero Colmignoli’s great-great-grandfather started making dry sausages at his home in Italy’s Umbria province. In those days, salami-making consisted of hand-stuffing some salted pork into a casing, hanging it from the rafters with a piece of string, then opening a window and hoping for the best. Four generations later, Colmignoli whose nickname is “Olli” is still following the family’s Old World tradition of salami-making, but now the Encinitas resident is using the latest technology at a huge processing plant in Oceanside. Every week, Olli Salumeria turns out 30,000 pounds of high-end artisan salami in a factory that uses robots to move, weigh and measure the moisture in each of the slowly curing links, which hang by the tens of thousands from steel racks in 21-foot-tall, climate-controlled rooms. ....
On Sept. 25, 1942, President Franklin D. Roosevelt visited Camp Pendleton as part of a 12,000-mile military inspection trip and dedicated the new base, which was to be the Marine Corps’ largest West Coast training facility. Retired 1st Sgt. John Farritor, 98, remembers that day and the day a few weeks earlier when he first marched onto the base north of Oceanside. Farritor, of Vista, is among area Marines who are celebrating the base’s 75th anniversary with tours and get-togethers, but he is perhaps the only one coming back on base who was there when the base opened. 1st. Sgt. John Farritor in his apartment. (U-T file photo) ....