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Park River , North Dakota
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June 24, 2015     Walsh County Press
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PRESS PERSPECTIVES Page 4 THE WALSH COUNTY PRESS WEDNESDAY, JWqE 2.4, 2015 FROM THE EDITOR'S DESK BY ALLISON OLIMB EDITOR, WALSH COUNTY PRESS In the last few weeks the head- lines in the major North Dakota news outlets have featured two words we don'tuse too much around here: "Murder trial." The trial of the man accused of murdering Park River native Joe Luis Lopez in his apartment in Grand Forks has come to a close right as of Press deadline. Hello, In our comer of the Dakotas. we have been blessed with nice rains this spring. Crops are looking good. Grass is looking good. And the hay, although spotty, is pretty dam good. I guess a late frost, or maybe lack of sunshine slowed some of it. But the weevils are enjoying what alfalth there is. But. by and large, if you watch the flooding in Texas and the drought in California, we've got it pretty dang good. I suppose some of you readers can remember your youth when you would get a rainy stretch like this. Too wet to farm, ride, or fence. Too wet for morn to be in the garden. The shop was cleaned up so the day was spent straightening nails. Re- ally. Straightening old nails out so they could be used again. This is a nail straightening rain! I know I've told you of wet roundups before, but dang, it's hard not think of them when you get days like this. Once the roundup had started you went every day. Kind of like the postman. "Neither rain nor sleet nor hail", you know. Only lack of funding will stop the U.S. Mail. But that's another story. On roundups you dress like a cowboy, Hat screwed on tight. Neckerchiefon. Slicker tied behind the saddle. Catch rope coiled up and ready to pull down. Copenhagen in your pocket, or maybe a pack of Pall Malls. Shotgun, chinks, or batwing chaps buckled on. Like Gil Favor on Rawhide. "Head 'era up! Move "era out!" Dang I miss those good shows. Anyway, once the roundup started, Grandpa Jack wasn't going to weaken and call a day off. You would meet at daylight, get sent on a circle, and push cattle towards the spot where you would hold herd and cut for brands later that day. Jack would send small groups of riders in each direction. "You and Redhead up to the Kennedy Hills. Drop down by the Smith Camp and come down the creek. You three ride the flat above Yellow Wolf's and bring those cattle down the road. Two of you lope over to the Hills in the Beef pasture and push those cattle north. We'll hold herd at ' ~' n Doug s corrals. A d he would line out the dozen or more riders and you would take off at a long trot. Rain or shine. When the herd was gathered, . Happenings at Our .' UN samantan Good Samaritan (> 9 si' ic Nannette Hoeger, Activities Dir. The rain has been a blessing to the plants. They have been grow- ing and not needing us to water them (that is a huge blessing). It is hard to believe that we are fast approaching the 4th of July and the summer is already on the down slide. Please remember our Community Prayer Group on Sun- day Nights is open to anyone that would like to join us in praying for our communities and church- es. This week June 21 st - 27th June 21 st 2:30 Worship w/Pas- tor Johnson, 3:30 Father's Day Luncheon, 6:45 Community Prayer Group June 22nd 10am Embroidery Group and Men's Time, lpm Drive RSVP, 4pm Hymn Sing, 5pm Rosary, 6:45 Bingo June 23rd lpm Making Pin- wheels, 3pm Bridal Shower for Randi Sandvig June 24th 11.:15 Resident Coun- cil, 3:15 Bingo June 25th 3pm Auxiliary host- ed by Bethel Baptist Church, 6:30 Movie Night June 26th 10:30 Nail Time. 3:30 Outdoor Strolls June 27th 9:30 Mass w/Father Luiten, I pm Sumlner Trivia, 2:15 Bingo Next Week June 28th - July 4th Junwe 28th 2:30 Worship w/ Pastor Kiel, 3:30 Baking a Cake, 6:45 Community Prayer Group June 29th 10am Embroidery Group and Men's Time. l pm Drive RSVP, 5pro Rosary, 6:45 Bingo Jnne 30th 10aria Crochet Group, l pm Decorating the cake 2pm Renewal of the vows and cele- bration of marriage with a dance with Clem Nadeau and The Twi- lighter"s July 1st 3:15 Bingo July 2nd lpm Painting, 6:30 Movie Night July 3rd 10:30 Nail Time. 3:30 Outdoor Strolls July 4th 9:30 Mass w/Father Luiten, 11 am Lunch with the Pa- rade to follow, 2:15 Bingo Thank You to all our volunteers: Pastor Johnson, Shirley Sobolik. Linda Larson. Arnold Braaten, Lois Ydstie, Mary Seim, Cheryl Cox, Karla Nygard, Pastor Hin- richs. Bethel Baptist Church. Corinne Ramsey, Father Luiten, Mary Lund, and anyone I may have forgotten I am sorry. If you would like to volunteer please call Rose Ulland at 701- 284-7115. 7 /f ;. ~q. :#,'", ;:, : ;/f'%, Walsh County Health District Short Shots Excessive alcohol use can have both long term and short term health risks. Excessive alcohol use is defined as: For Women: 3 or more drinks on one occasion or 7 or more drinks per week For Men: 4 or more drinks on one occasion or 14 or more drinks per week. Long Term Health Risks of Excessive Alcohol Use Chronic Diseases High Blood Pressure Heart Disease Stroke Liver Disease Digestive Problems Cancers Breast Mouth and throat Liver Colon Learning and memory problems Dementia Poor School Performance Mental Health Depression Anxiety Social Problems Lost Productivity Family Problems Unemployment Alcohol Dependence If you feel that you are de- pendent on alcohol, help is avail- able. Look in your local paper for AA meetings, contact local coun- selors at the clinics or human service center, ask a member of the clergy. Northeast Human Servic- es has an intake number that you can contact for information and or referral or assistance. Call 701- 795-3000. Delvin Shaw has been found guilty on both counts of murder and burglary. It may have been a case of wrong place, wrong time, but that doesn't make it any less murder. Unlike most places, the headlines needed no specifics. Everyone knew which murder trial. It was the mur- der trial. Murder trials don't exactly hap- pen every day and for that I am thankful. When I tum on the national news and it is filled with tragedy and unspeakable evil like that in Charleston, S.C. where nine people were gunned down in a place or worship it makes it really hard to turn on the news again. It weighs pretty heavy on the heart. The word guilty won't bring Joe back, but it does bring a small bit of peace that justice has been done. Lord grant me the serenity to ac- cept the things I cannot change; courage to change the things I can; and wisdom to know the difference. Like '" the WaL~'h CotmO' Press on Face- book. com. Grandpa Jack would start cutting the One Bars out. Well. actually Jack would start before the herd was gathered. He and his horse "Joey" would start cutting those One Bars out about a half-mile from the herd. And we had to whip and spur to keep the things kind of gathered up as Jack was cutting pairs off to the side. Then you would hold herd, Sometimes for hours. And there were times you would sit and hold herd in a rain like this. Your horse would mm his tail to the wind and you didn't mind at all. Pull your slicker up tight and tilt your hat so the rain dripping off the back didn't run down your neck. Trot over to another cowboy and see if he has a dry match or some fresh chew. Eventually, the rain would get through that slicker and your gloves would be soaked and you would start to stand up in your stirrups to see if you could see smoke from Uncle Hugh's dinner fire. You could usually see it for miles! He had a big old furnace grate welded to four pieces of pipe. He would take a sledge and ponnd that thing into the ground a little to kind of level it up. Then he would slide a half dozen ash or oak posts underneath it and stick his propane- branding torch into that wood and light her up. In a jiffy, he had a cou- ple big skillets covered with short- ening melting and coffee boiling. And he would stmt making those burgers (we called them handy andy burgers cause he never took offhis handy andy cotton gloves while making patties). And I suppose it maybe wasn't sanitary, but he had that skillet hot enough it damn sure killed any germs! And if you've been sitting holding herd in a cold rain, you will never taste a better meal in your life. You can tell I'm a good eater. I've eaten in some fine restaurants across the country and even in a few other countries. But I can tell you this. There will never be any- thing as good as cowboy coffee, handy andy burgers, pork and beans, pickles, and a Hershey bar for dessert on a cold and rainy day. You enjoy the rain. I'm going to straighten nails. Later, Dean Day-Old Toast, Duck-Egg Breakfasts for Tourists Holy crow! Here it's almost July and the tourists are staying in bed and breakfast places all over North Dakota except here." Orville Jordan grumbled as the town's 14 electors trickled into the cavernous community hall for a meeting of the Homeland Secu- rity Committee. "I'm in favor of this town be- coming the bed and breakfast capital of Ryba Township," de- clared Dorsey Silovich. He just finished Norman Vincent Peale's book on positive thinking even though he didn't think it would help. "They're opening a day-old bread place in Central City so we could make breakfast toast on the cheap," added Chief Security Of- ricer Garvey Erfald. "After it's toasted, who cares how old it is?" "The chicken slaughter in Minnesota has driven egg prices through the roof." noted Old Sievert. "They're three dollars a dozen at Droshky's convenience store." "We could substitute duck eggs from Hillside Colony." Einar Stanstead suggested. "I'll bet they're just as cheap and we know they're bigger than chicken eggs need only one egg for breakfast." "Then there are eggs at the emu farm," added Holger Danske. "They'd take two hours to fi2 and a week to boil. We could promote a special family egg breakfast." "Breakfast isn't the problem but what about beds?" Little Jimmy asked. He was working on a master's degree in international marketing this week with some on-line college in Mississippi. "Everybody with beds for tourists raise your hands," Chief Alert Officer Garvey Erfald or- dered as he scanned the room for a quick count. Everyone pre- tended to look out the window. "No hands! No beds," he an- nounced. "Maybe tourists could stuff their own mattresses at straw piles like the old days," suggested Holger. "That's what we did at Bible camp in 1932." "That would make it a real frontier experience," summarized Dorsey. "Who's got straw piles these days?" asked Einar. "There are no straw piles since they put all the separators out by the highways to dazzle tourists," Old Sievert mourned. "We could just get a big round straw bale from a famaer and when tourists showed up we could unroll out as much straw as they needed," imagined Little Jimmy. "If we can't provide beds here, we should recruit some over at Central City," proposed Gar- vey. "You mean have tourists sleep at Central and then drive six miles over here for a day-old toast and duck-egg breakfast?" wondered Dorsey. Those Central folks aren't stupid." Josh Dvorchak noted. "They could offer day-old toast and duck egg breakfast and steal our plan." "'We're going to need more than breakfast and straw mat- tresses to get tourists into this town," Little Jimmy observed, proud that he could use his international marketing knowledge without leaving town. "Let's add evening entertain- ment," suggested Ork. "We have this great stage and dance floor." "That's a great idea!" ex- claimed Old Sievert. "A vaude- ville show! I can remember when we had a whole week of vaude- ville right on this stage in 1936.'" "Is George Burns and Gracie Allen doing vaudeville these days?" Orno Stravinsky won- dered. "I think they're doing a soft shoe somewhere else," Orville reported. "'We could put our own vaude- ville together," Dorsey agreed en- thusiastically. "Rotate evenings with Olaf Roisum Polka band; Jack, the Magician; Jim, the cow- boy poet, and the Haycreek Trio." "This sounds great! Let's open in July," Chairperson Ork Dorken proposed. "Who will head up the breakfast part?" He glanced around the room. No takers. The heat slowly rose around his collar. "Maybe next year," he de- clared as he banged his gavel in disgust. Tourists would not see vaude- ville, sleep on straw, or have a day-old toast and duck-egg breakfast this year. NDSU Extension Service The Four C's of Grilling Success While growing up in Minnesota. having a "barbecue" meant having a bun with a cooked mixture of gronnd beef. ketchup, brown sngar, nmstard and some spices. In school, we called these sandwiches "slop- pyjoes" if they were scn'ved on slices of bread. Technically, a barbecue is not a sandwich at all. The word "barbe- cue" comes from the Spanish word "barbacoa.'" referring to cooked goat meat. When you barbecue meat, you cook it tbr a long time over low heat to allow the meat to become more tender. A less tender cut of meat such as a brisket or shoulder can be tenderized by this slow-cooking process. Most people are fmniliar with the term "grilling," which refers to cooking food over direct heat. A wide range of grilling equipment, in- cluding electric, gas and charcoal, is available. The other day, I was visiting with nay colleague Rob Maddock, a meat scientist at Dakota State University, who helps teach "BBQ Boot Camp" programs with his colleagues from the Depamnent of Animal Sciences. He shared an interesting handout he created about preparing great steaks and chops. With his pennis- sion, I will share some tidbits fi'om the handout and a few comments along the way. Have you heard of the "fbur C's"? You might be thinking about diamond rings. In this case. we are not talking about clarity and carats, but cut and color play a role. We can apply the fonr C's to meat. if we take a few liberties. I thought these were clever, by the way. We can think about the cut. cookery, quality ("cwaulity") and consumption. 1 told you some lib- erties were taken with four C's. When you choose meat for grilling, relnember that certain cuts are most appropriate. This list of cuts appropriate for the grill is listed in order beginning with the most ten- der cut: tenderloin (fillet mignon), rib-eye steak, rib steak, porterhouse (T-bone) steak, strip steak, top sir- loin. flatiron, shoulder tender, chuck eye steak, tri-tip steak, clod steak (boneless ann steak), ball tip steak and tip center steak. Less tender cuts, such as bottom round steak, round steak and eye of round, are not as grill-friendly. When talking about "cwaulity'" (quality), remember these grades for beef froln highest to lowest quality: Prime. Top Choice, Choice. Select and Standard. The cuts with a high- er grade usually provkle you with the best eating experience. In other words, you will get more compliments as the chef if you begin with a higher-quality cut. Be sure to choose steaks and chops with a bright color and no dis- coloration. When choosing pork, choose the darker-colored chops because the darker the lean meat, the greater the water retention. That translates to juicy meat when you serve it. Begin by thawing the meat safe- ly. Thawing meat in the refrigerator overnight is the safest option, but you also can thaw a sealed plastic package of meat under cold water. Microwave thawing is a safe method, but it should be done only in an "'I forgot to thaw the meat and the guests have arrived" emergency situation. The end product may be less juicy and less tender. Be sure to plan ahead. Before cooking, allow the steak to warm slightly at room tempera- ture. Perishable foods, including meat, can be held safely at room temperature for 30 minutes, by the way. During this time, you may want to preheat your grill. Next, season the steak. You don't have to spend a lot of money on spe- cial seasonings. Some kosher salt and freshly ground pepper are all you need. The combination of high- quality meat and a grill will result in a delicious main dish. If you prefer to add a little "kick" to your grilled menu items, try a quick marilaade tch as the recipe in- cluded with this column. Mari- nades can help tenderize the less ten- der cuts mentioned previously. Ahvays cook the meat appropri- ately for quality and safety reasons. Place your steaks on a grill, and bring your tongs so you do not pierce the meat and lose the juices. Close the lid. Unlike burgers made from ground beef. steaks are safe to eat at a lower internal temperature. For ex- ample, a "mediunf' steak is at a tem- perature of 145 F and has a pink. warm center, and a medium-rare steak has a red, warm center and an internal temperature of about 130 E However, be sure to cook burg- ers made from ground beef to 160 F. Ground turkey burgers need to reach 165 F. Bring your food thermometer to the grill, and be aware that the in- ternal temperature of the steak will rise as much as 10 degrees after you remove the meat from the grill. Do not stack the steak or cover in tbil after cooking because the internal temperature of the steak may rise as much as 25 degrees. Here's a final tip from me: Bring a clean plate to the grill to retrieve your food: it's ready for the final C: consulnption! Always carve across the grain if possible and enjoy with a variety of vegetables, fruits and whole grains as side dishes. .hdie Garden-Robinson, Ph.D R.D L, RD is a North Dakota Slaw UniversiO' Ex- lert~i(m Service lood and nutrition ,sl)eciali~t and prq/essor in the Departmen! cf Heahh. Nutlq- lion and Exercise Sciences I Walsh County Extension Office Park River - 284-6624 Walsh County Plot Tour R is time once more to talk about our mmual plot tour. It will be held on Monday, July 6 at 6 pm at the Ex- tension office in Park River. We have a topic of local interest that is going to be discussed. Naeem Kalwar. Area Soils specialist, is working with a local producer on some salt af- fected soils. The ground has been spread with beet lime and they are looking at tiling the area also. He is going to give an update on the project and what kind of information will be gathered on it. I love this proj- ect as it is local and it is addressing a local concern. I would encourage you to come and see if something like this may work on your salt af- fected soils. Lesley Lubenow, NDSU Extension area agronomist will lead the plot tour. Sulfur Deficiency In Corn and Other Items need to look at the new leaves. Look for yellow, subtly striped upper or newer leaves. There will some- times be variability in the field. A plant sample from the green verse the yellow area should complete your diagnosis. According to Dr. Franzen. NDSU Extension Soil Scientist, Sulfur soil tests are useless in this process. To correct a sulfur deficiency the simplest solution might be to put 50 pound/acre of ammonium sulfate dry over the top: Three gal/acre mn- monium thiosulfate streamed be- tween the rows would also work, but do not broadcast it. Again 1 am ei- ther not in the right fields or the Park Rive area at this point is not show- ing signs of this. It looks like the early corn will be easily knee high by the fourth of July. I was in a field this morning that was almost there already. 1 was also in a field that was just a couple inches tall and was being choked by weeds. I know that this technology that we use allows us to knock down Sulfur deficiency in corn is start- some pretty heavy infestation of ing to show up around the state of weeds but do not walk away from North Dakotal 1 was out this morn- these fields for too long. The field I some coin fields and I was was in was beginning to show signs to detect slight symptoms in one of stress from the weed infestation. field. The rest either fooled me or The yield is soon going to be neg- were not affected. When you are atively impacted is the weeds are not looking for sulfur symptoms you controlled. I July 6: Walsh County Plot Tour, Extension Office Park River, 6 pm I:, Dates to Remember: