George Stagg is a familiar face to anyone who goes to the West Milford Pharmacy. Stagg became a pharmacist after discovering a love for chemistry in his junior year of high school. He grew up in Wayne and his chemistry teacher was none other than the father of Arthur Joecks who teaches science here in West Milford at Macopin. The senior Mr. Joecks not only inspired Stagg to seek a profession in the chemistry field, as a coach, he inspired George on the baseball field as well. By the time he was ready to go to college, Stagg had determined that many of the jobs available in the chemical industry were not for him. With the help of his parents, he decided to pursue a degree in pharmaceuticals. He attended Saint John’s University in New York and interned at various hospitals. George earned his license under the guidance of a pharmacist at the Preekness Pharmacy in Wayne, New Jersey. Preekness is where he met his wife, with whom he celebrates his 22nd wedding anniversary with this year. This May marks his 24th year in the field of medicine. Stagg moved into West Milford 20 years ago. He lives with his wife and two children. One of his sons is a college freshmen in Florida, the other a freshmen at DePaul High School. Stagg sits on the Parish Council at Saint Joseph’s Parish. He also serves as a Catechist, teaching the faith to teenagers preparing for confirmation. In additon, he is a Eucharist Minister. His hobbies are baseball, softball and cooking. This recipe is one of his favorites. He made it for the Parish Council Christmas Party, where it was a big hit. Nacho Potato Soup 1 package (5 1/4 oz) au gratin potatoes 1 can (11 oz) whole kernel corn, drained 1 can ( 10 oz) diced tomatoes and green chilies, undrained (Ro-Tel brand) 2 cups of water 2 cups of milk 2 cups cubed processed American cheese (I prefer 1 cup processed cheese and 1 cup shredded cheddar) Dash hot pepper sauce and minced fresh parsley are optional In a 3 quart saucepan, combine the contents of the potato package, corn, tomatoes and water; mix well. Bring to a boil. Reduce heat; cover and simmer for 15 - 18 minutes or until potatoes are tender. Add milk, cheese and hot pepper sauce (if desired); cook and stir until the cheese is melted. Garnish with parsley if desired. Yield: 6-8 servings (2 quarts).