March 2013 Newsletter                           Spring Edition                                     Edited by Cindi Swartout

 Our Spring Newsletter has the following:

  • Message from the President
  • Open Positions
  • A Note from Cindi
  • Spring Recipe
  • Links of interest

A Note from Cindi

Finally found time to put together a newsletter after a year long break. Time goes too fast! Take the time to see some sights in your area and send me the pictures to share. Here is a shot of me and my grandchildren at Disneyland!



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Links of Interest

Keifer Professional Search

upcoming shows that Kevin will attend

Design West Expo






Spring Gardening Tips

Martha Stewart-Get ready

8 Unusual Planting Tips

Using Compost


Great Spring Outings

Filoli House-Woodside CA

Best Gardens in New York

Parks and Gardens Around the World

Pinterest Gardens and Parks



Four Seasons Garden


(Filoli House Garden)

A Message from the President

Happy Springtime!

The view from my desk this time of year is amazing. The Daffodils and Tulips are giving me a good feeling about Winter almost being over. I have 6 different fruit trees in my view and all of them are in full bloom, should be a bumper crop.

Things are popping on my desk, many new searches to work on. I have been using the Video technology to introduce the searches I am working on to my potential candidates. The response is wonderful and I have to admit it is very fun to set up and record one of those Video’s. We enjoy doing the many “takes” that it takes to get it right.

With the consolidation in our Industry sometimes it feels like everyone will be working for one or three companies in the future. One will make the Equipment, one the materials and the other will make the Devices. I am hoping that the history of innovation that launched our Industry will continue to lead us into technologies that will provide jobs for all of us. All it takes is for a new idea to catch fire and a new niche of our Microelectronics Industry will open.

We have worked on many different and challenging assignments these past few months. A few of them very difficult, in one case we have a client that wants a Software Engineer who knows GEM and SECS protocols, seems easy but the twist, he must speak fluent Japanese. If you know of someone with that special skill set please give me a call and introduce me.

I have been to several Industry Trade Shows in the past months. It is very interesting to see so many people out talking things up. As always, I am learning a lot and networking with my friends about what is new on the job market. I will be in touch on a one to one basis to talk when a position comes by that will be a good fit for you.

Kevin A.P. Keifer

Open Positions

Sr Software Engineer (Bilingual English/Japanese)

Sales Engineer (Maryland)

Advanced Lithography and Mask Blank Sales Engineer (Arizona)


For the Hiring Authority

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Strawberry Sherbert

8 servings, 1/2 cup each
Active Time: 20 minutes
Total Time: 2 hours 50 minutes (including chilling time)


  • 2 cups chopped fresh or frozen (not thawed) strawberries , (about 10 ounces), divided
  • 1/2 cup sugar
  • 2 1/2 cups nonfat or low-fat buttermilk
  • 1/2 cup half-and-half
  • 2 teaspoons lemon juice
  • 1 teaspoon vanilla extract
  • Pinch of salt


  1. Combine 1 cup berries and sugar in a small bowl and let sit, stirring occasionally until the sugar has begun to dissolve, about 10 minutes. Transfer the berry mixture to a food processor or blender and process until smooth.
  2. Meanwhile, combine buttermilk, half-and-half, lemon juice, vanilla and salt in a medium bowl. Press the strawberry mixture through a fine-mesh sieve into the bowl. Stir, cover and chill for at least 2 hours or up to 1 day.
  3. Whisk the sherbet mixture and pour into the canister of an ice cream maker. Freeze according to manufacturer’s directions. During the last 5 minutes of freezing, add the remaining 1 cup chopped berries. If necessary, place the sherbet in the freezer to firm up before serving. (If the sherbet becomes very hard in the freezer, soften it in the refrigerator for about 30 minutes before scooping.)

Tips & Notes

  • Make Ahead Tip: Prepare through Step 2 up to 1 day ahead. Freeze sherbet in an airtight container for up to 4 days. | Equipment: Ice cream maker


Per serving: 112 calories; 2 g fat ( 1 g sat , 1 g mono ); 7 mg cholesterol; 21 g carbohydrates; 4 g protein; 1 g fiber; 94 mg sodium; 86 mg potassium.
Nutrition Bonus: Vitamin C (40% daily value).
Carbohydrate Servings: 1 1/2
Exchanges: 1/2 fruit, 1 carbohydrate (other), 1/2 low-fat milk