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Walsh County Press
Park River , North Dakota
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May 18, 2016     Walsh County Press
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May 18, 2016
 

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Pa e 4 THE WALSH COUNTY PRESS ° WEDNESDAY, MAY I 8, 2016 FROM THE EDITOR'S DESK BY ALLISON OLIA4B EDITOR, WALSH COUNTY PRESS It took a lot of debating to be able in town winning some big honor we to put a story about the Press on the would be more than happy to place front page of the Press. I hate to be it on the front." So, modesty aside, that person bragging about some- I am beyond proud of our little thing so silly as a few awards, but I team. thought, "If we were to be writing There are quite a few weekly pa- this about some other organization pers across the state and to say that we are among the best of the best is I waited until I had the chance to go a pretty huge honor. That second through them all with the office staff. place in General Excellence sure as We are proud to serve Park Riv- heck feels just as good as a first in er and the surrounding area. We are my book. proud to represent Walsh County as We were not able to attend the the Walsh County Press. awards ceremony this year as it was Thank you for your kind words held in Crosby, N.D., and that is of encouragement and suggestions about a 9 hour round trip tbr this through the years. They make us bet- small staff, but we were thrilled ter. They make tks want to come back when the results came across the week after week and continue to do wire. our jobs to the best of our abilities. First things first, I forwarded the These awards arentjust for us, they results on to my morn. She, of are for each and every one of you, course, then posted her excitement the people we serve. Thank you. to Facebook. While we could have Like" the blsh CourtO' Press on Face- had the results in last week's paper, book.co,,,. Hello, Well, we finally got a day dry enough m do our branding. Thanks to a bunch of Kling cowboys and a bunch of their friends, it was a great day! If you've never been to a good, old fashioned rope 'em and drag 'em branding, you've missed something. Kid start helping out when they are five or six years old and I guess our crew fit that. From around six to near eighty. And every one a good hand. Still, one of nay favorite branding took place in the beautiful Blue Buttes a few years ago. I tell you what, it was a cowboy crew. From eight months to eighty years old. Cowboys and cowgirls everyone. Abby, who was about six years old, ate fifty pounds of half raw rocky mountain oysters. Cooked over the branding fire. No spices. Just a nice stick and oys- ters flesh from the calf. Shirley asked if she could have one for our dog, and was sternly told, "NO! We're not wasting them!" After forty-nine pounds she complained to her mother that slie was getting a stomachache! Jade was busy elsewhere with a bunchoffriends. I suppose they kind of weird, but they had a were all from about five to twelve plan. I guess it was a scientific ex- years old. They've never had periment. They were going to find much for toys, so they try to make out if snakes eat wood ticks! Re- do. And they invented games that ally! Did I tell you they had caught many kids never learn to play. At a grass snake and after chasing least I hope not. each other around with that snake I was watching this bunch of tbr an hour, they had decided young cowboys playing in the they should feed the snake? shade of the trees. It was a beau- There were calf wrestlers that tiful day. All of a sudden they lay didn't weight eighty pounds that down in the grass and began would have worked any man to rolling around. Then they would death. They didn't care how big a stop for a while and look each oth- calf the heelers came dragging er over. Then down in the grass from the herd. They would dive in and roll again. Curious, I had to there and grab those feet. And un- walk over and inquire as to what like some of us older guys, they they were doing, would jump up when it was done "Catching wood ticks!" and run to the next one. I had to They would roll around under have help up, and then would the trees and then pick the wood ease over toward the cooler. ticks off each other and place We laughed over a story as them in a bucket. I know it sounds one dad told of his son taking some jerky to "show and tell". When the teacher asked where they got the meat, he simply explained they just take a spotlight in the pickup and shoot a deer!" The beaver were building a dam near their house last spring. Dad was going to sneak out and shoot them. Well, the young cow- boy insisted on going along. And knowing there would be lots of questions, Dad said, "If you have any questions, ask them now, be- cause we have to be completely quiet when we get down by the creek." The young cowboy had one question. "Are beavers good to eat?" Waste not. Want not. It was a reat day. But at then end, when the adults are all lean- ing back and having a beer, and completely wore out. The young cowboys and cowgirls were gal- loping up and down hills, picking flowers, looking tbr snakes, and chasing each other with calf nuts. Oh, to be young again. Later, Dean Happenings at Our Good Samaritan Nannette Hoeger, Activities Dir. We had a great Nursing Home Week! Now it is time to celebrate Syttede Mai. Please come over to listen to Kevin and The Crew on May 21 st. ,This-week May,l 5th - 21 st May 15th 2:30 Worship w/Fa- ther Luiten, 3pm Whist/Cards May 16th 10am Embroidery Group, 1:30pm Drive RSVP, lpm Peeling Potatoes, 5pro Rosary, 6:45 Bingo May 17th Settede Mai, l pm Frying Lefse, 3pm Lefse and cof- fee .Ma 18th 3:15 Bingo, 6:45 Community Prayer Group May 19th .3pro Planting, 6:30 Movie Night May 20th 10:30 Nail Time. 3:30 Outdoor Strolls May 21 st 9:30 Mass w/Father Luiten. 2pro Dance to Kevin and The Crew Next week May 22nd 28th May 22nd 2:30 Worship w/ Pastor Merchant, 3:30 The year 1959 May 23rd 10am Embroidery Group, 1:30 Drive RSVP, 5pm Rosary, 6:30 Men's Night May 24th 1 pm Crochet Group, lpm Baking Cinnamon Raisin Bread May 25th 11 : 15 Resident Coun- cil, 3:15 Bingo, 6:45 Community Prayer Group May 26th 3pm Auxiliary Lunch- eon hosted by Mountain Lutheran Church, 6:30 Movie Night May 27th 10:30 Nail Time, 3:30 Outside Strolls May 28th Mass w/ Father Luiten. lpm Bible Trivia. 2:15 Bingo Thank you to our many volun- teers: Father Luiten, Lois Ydstie, Mary Seim. Shirley Sobolik, L in- da Larson, Jeanean McMillan, Pas- tor Hinrichs, Terry Hagen, Corinne Ramsey, and Kevin and The Crew. If you would like to volunteer please call Rose Ulland at 701-284- 7115. WHAT lPublleNeal Walsh County Health District , ..... ,., .... ""°'°°' Short Shots Mental health includes our emo- usual activities tional, psychological, and social • Having low or no energy well-being. It affects how we think. • Feeling numb or like nothing feel. and act. It also helps determine matters how we handle stress, relate to • Having unexplained aches and others, and make choices. Mental paros health is important at every stage of • Feeling helpless or hopeless life. from childhood and adoles- • Smoking, drinking, or using cence through adulthood, drugs more than usual Over the course of your life. if • Feeling unusually confused. you experience mental health prob- forgetful, on edge, angry, upset, wor- lems, your thinking, mood, and fled, or scared behavior could be affected. Many ,-- - -Yelling or fighting-with fami- tiactors contribute to mental health ly and friends problems, including: • Experiencing severe mood • Biological thctors, such as swings thatcause problems inre- genes or brain chemistry lationships • Life experiences, such as trau- • Having persistent thoughts and ma or abuse memories you can't get out of your • Family history of mental health head problems • Hearing voices or believing Mental health problems are corn- things that are not true mon but help is available. People • Thinking of harming yourself with lnental health problems can get or others better and many recover corn- • Inability to perform daily tasks pletely, like taking care of your kids or get- Early Warning Signs ting to work or school Not sure if you or someone you Help is available in our county. know is living with mental health First Care Health Center in Park problems? Experiencing one or River and Unity Medical Center in more of the tbllowing tbelings or be- Grafton both offer some assistance haviors can be an early warning sign with mental health issues. Your doc- of a problem: tor can also refer you to a special- " Eating or sleeping too much or ist. The Northeast Human Servic- too little es Center can also screen and refer • Pulling away from people and by calling 701-795-3000. Where Doesthe Need for College Remedial Work Begin ? Around one-fourth of the stu- tent testing, parents and students dents appearing on campuseswill not be aware of a growing isn't ready for college-level work need tbr remedial work until itis and require enrolhnent in no- too late. credit remedial courses, resulting Focusing on remedial work at in a number of consequences., the college level is trying to solve Remedial courses waste stu-the problem after the fact. By the dent resources because they have time students get into high to pay tuition for courses that do school, remedial work may be not count toward graduation, too late because the problem had When confronted with reme- developed long before high dial coursework, students are dis- school. couraged from pursuing careers To search for the root causes, I requiring acollege education and consulted Nell Mertz, a retired are the most likely to drop out of grade school teacher with academia completely, decades of experience who Remedial courses divert col- worked to keep all students per- lege faculty from teaching the forming at their best. courses for which they wereNell explained how grade hired, school teachers could recognize The sad truth is that many stu- the particular needs of each sin- dents in need of remedial courses dent in a 22-student classroom are not aware of their deficien- and rescue them when they fell cies until faced with college en- behind. trance exams or other While she felt that the aca- measurements used in junior and demic progress of each student senior high school years, could be managed with 22 stu- While the need for remedialdents in a classroom, the year she work discourages some, others ended up with only 14 students tackle the remedial work with a resulted in remarkable progress 75 percent success rate. for everyone in the class. That This may sound good but it is suggests something about class safe to assume that most of the sizes. 25 percent who failed the reme- Nell noted that when students dial program dropped out of col hit middle and high school, they lege and ended up in jobs that are become more independent, less rewarded with lower job saris- responsive to guidance, play to faction, smaller salaries and less peers, and do less homework, all job security, of which make identification of For the past few years, theremedial needs more difficult. North Dakota University System But the real beginning of the has been following "Pathways need for remedial work begins Plan" to reduce the need tbr re- betbre children appear for medial work by getting highkindergarten or first grade. Stu- schools to align course work and dents bring to school what they standards with the institutions of absorbed at home. higher learning. If parents bad-mouth schools While the need tbr an inte-and teachers, kids will think less grated approach is obvious to ed- of the system. If parents ridicule ucators, authority to mpose the instructional material, kids mandates or directives by the are less likely to study. Generally Board of Higher Education or speaking, parents with low ex- from the Department of Public pectations of their children are Instruction is limited. Under our seldom disappointed. decentralized education system, Without effective remedial at- school districts establish their tention beginning with families own standards, and continuing through the Our widespread phobia over glades, middle and high school, testing handicaps change. The the outlook for many in the fu- federally-sponsored No Child ture generation will be bleak and Left Behind and the state-spon- society will be saddled with a sored Common Core both fal-larger dependentpopulation. And tered on requirements for testing, that is very expensive for every- Without uniform and consis-one involved. If parents bad-mouth schools and teachers, kids will think less of the system. Extension Exchange an event The middle of May brings sun- shine, field work, flowers and graduation celebrations. As fam- ily and friends gather to celebrate the accomplishments of Walsh County's seniors at open houses, it is important to know the safe steps to handling and serving food to groups. When preparing for your spe- cial event, remember that there may be an uninvited guest ready to strike. It's called bacteria and it can make you or your guests sick. Some of the leading causes of foodborne illness outbreaks in- clude: • Preparation a day or more ahead of time • Food left in the danger zone longer than two hours (41 to 140°F) • Cross contamination Proper cooking or processing of foods destroys bacteria and most cases of foodborne illness can be prevented. WHEN YOU PLAN in the refrigerator and freezer. • For outdoor events, ensure you have a source of clean water and develop a plan for transport- ing equipment for cleanup after the event. WHEN YOU SHOP • Do not purchase danaaged canned goods. • Buy cold foods last. • When shopping, be sure fresh fruits and vegetables are separat- ed from household chemicals and raw foods such as meat, poultry and seafood in your cart and in bags at checkout. • Check that fresh cut fruits and vegetables like packaged salads and precut melons are refrigerat- ed at the store before buying. • Do not buy fresh cut items that are not refrigerated. WHEN YOU PREPARE FOODS • Wash hands for 20 seconds. • Wash, Rinse and Sanitize utensils and surfaces often. This in- eludes cutting boards, counter tops and utensils before and after food preparation. • Rinse fresh fruits and vegeta- bles under running tap water, in- cluding those with skins and finds that are not eaten. Dry fruits and vegetables with a clean cloth tow- el or paper towel. • Thaw foods in the refrigerator. WHEN YOU COOK • Use a food thermometer to check tbr proper internal temper- atures (USDA guidelines). o Poultry, casseroles, leftovers 165°F o Ground beef 160°F o Pork, beef, lamb roasts and steaks ! 45°F. Allow three-minute stand time. o Fish - varies by type o Egg Dishes 160°F • Throw away any food that will not be cooked if it has touched raw meat, poultry or seafood. WHEN YOU SERVE FOOD • Keep hot foods hot and cold foods cold! • Food should never sit at room temperature for more than two hours! • [lot foods should be held at 140°F or warmer. This can be done with chafing dishes, crock pots and warming trays. Bacteria that cause foodborne illnesses grow best in lukewarm foods. • Keep foods cold by nesting dishes in bowls of ice. If this is dif- ficult for you to do, then use small serving bowls and replace them of- ten. • Always replace empty dishes rather than adding fresh food to a dish that already had food in it. • Use clean dishes and utensils to serve. Bacteria can survive and grow in food left on utensils. WHEN YOU ARE DONE - FOOD STORAGE • Refrigerate or freeze food within two hours of cutting, Event planning Cont. page 5 Walsh County Extension Office Park River- 284-6624 Frost and Fruit Trees With the frost many people are asking how cold before I lose my fruit tbr the year. The numbers I am about to quote comes from Michigan and represents the low- est temperatures a fruit tree can en- dure for 30 minutes without dam- age. You should not lose apples at 30 degrees or above. -You will get 10% kill on your blossoms at 28 degrees for 3o minutes and you will get a 90% kill at 25 degrees for 30 minutes. Pears are very sim- ilar. Plums I would call full bloom at his stage so 10% kill is 27 de- grees and 90% is 23 degrees. Apricots are very similar to plums. Peaches if they are in full bloom 10% kill occurs at 27 degrees and 90% kill at 24 degrees. Preliminary Soybean Survey Results The North Dakota Soybean Survey results are now in. Here are a few things that soybean pro- ducers my find interesting. Seed- ing between 155,000 to 165,000 seeds per acre provided the high- est yield in 2015. NDSU is rec- ommending to aim at 150,000 es- tablished plants per acre. Row spacing between 15-22 inches provided the highest yields and 30 inch row spacing had the lowest. Growing soybean after corn re- sulted in a 4.4 yield bushel high- er yield compared with soybeans after soybeans. Seed treaunents re- sulted in higher yields in 2015. Fields with irnn deficiency Chloro- sis (IDC) issues had a 3.1 lower yield per bushel then fields with- out IDC. So the take home lnes- sage here is that if this is a prob- lem plant varieties with IDC tol- erance. Herb Gardening Basics There has been a lot of interest recently on planting herb gar- dens. There is a mistaken belief out there that herb gardening is hard and takes a high level on knowl- edge to be successful. There are a couple of critical factors in herb gardening and if followed it is rel- atively easy to grow. Let's start with easy first. Chives are one of the easiest herbs to grow. You can buy sets at your local greenhouse or find a friend that have them and divide them and plant them. You need to plant them in fertile soil in full stm- light. They are not particular about soil type and they can be contain- er grown and are perennials. They like good fertility and you need to keep the quackgrass out of them as it is the one of the few ways to fail with chives. They do not compete with grass. You need to deadhead them (keep from flowering). You can use them fresh or freeze them. Garlic needs to be planted in the middle of October. This is a plant that needs to be planted in the fall and harvested late next summer with the leaves start to collapse and dry down. They need to be plant- ed three inches deep with the pointy side up. I like the stiff neck or the elephant garlic. Once harvested they need to be hung out and dried. Some people like to braid them and hang them in the garage in late summer early fall to dry out. Each bulb will have ap- proximately 6 plantable cloves. Winter Onions are planted the same way as garlic. They are perennials and will be back every year and in fact I have some ready to eat right now. A note of warn- ing. They can be invasive and take over large parts of your garden if not managed and consumed. If you want to see them I have them. More on herbs next week