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Park River , North Dakota
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September 28, 2011     Walsh County Press
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PAGE 4 PRESS PERSPECTIVES SEPTEMBER 28, 2011 F ROM TH E EDITOR'S DESK... BY ALLISON OLIMB EDITOR, WALSH OUNTY PRESS The one thing you can always count on in farming is unpredictability. If we wanted to do something as kids the answer would always come down to the weather. The only way anyone was getting a day off to take anyone anywhere was if it was raining. My birthday was in February -- no planting, no harvest. My older brother was bom in late November-- almost a guarantee that another har- vest was in the books. My younger brother was born in mid July-- usu- ally in the gap where nothing was going on and we would take a family trip to a race or a waterslide or something equally exciting. My sister always got the short end of the stick when it came to birth- days. But I suppose that is what happens when you are a farm kid who has the unfortunate timing of being born in the middle of October. She is coming on 20 years of being overshadowed by harvest. "No, you can't have a birthday party, dad is miming the night shift of sugar beets and will be sleeping." "No, we can't go anywhere for your birthday this year, we will be un- loading bean trucks." "Maybe, we can do something fun.., if it is raining." And yet, somehow she became a totally well adjusted kid. Another thing that happens during October is the 40 Days for Lif cam- paign. According to their website, "40 Days for Life is a focused pro-life cam- paign with a vision to access God's power through prayer, fasting, and peaceful vigil to end abortion in America." In North Dakota the effort iinvolves prayer vigil at the Red River Women's Clinic, the only abort My sister made the choice a brating all birthdays. Sheand a J those women who were consid another birthday a chance. Many people don't realize F viewpoints. Life is a choice. In there, but for now there is simp Last week, a girl not much Sidewalk councilors outside ofl to the books rather than going i That's the thing about birthd as the weather. Who are we to 1 ion provider in the state. few birthdays ago to spend her day cele- i'iend spent time praying at the clinic that ring abortion would choose life and give ro-life and pro-choice are not opposing a simpler world the option would not be ly hope. ounger than my sister made that choice. he clinic helped her add another birthday aside. ays. They are often just as unpredictable hink we have any control? Miscarriages happen, premature babies happen, and birthdays in the middle of harvest happen. That is life. And it is a beautiful thing. 40 Days for Life North Dakota will kick offits fall campaign with an opening prayer service on Wednesday, Sept. 28, 9 a.m., at 512 1 st Avenue North in Fargo. To sign up for your hour of prayer at the state's only abor- tion facility in Fargo, visit the online schedule. You may also call 701-356- 7979 (Fago) or contact the Pregnancy Help Center at 701-284-6601 or phc@polarcomm.com. | Like" the Fblsh Coun O, Press' on Facebook and check out our blog at http.v%valsh countypt'ess, wordpress', coin I Hello, Blank. My mind is blank. And then to make matters worse, Shirley says that is when it is best! That hurts. That really hurts. And I've told her many times, fat people have feelings too. You know, a couple years ago, you never would have thought about rush hour traffic in Alexan- der, Williston, Watford...But now you do. There was a time, when, if you were out late at night, or early morning, you would be the only car on the street. That could be good. Or that could be bad. When we were living and ranching in both the Dickinson and Selfridge areas, we spent a lot of time at each place. It de- pended on just where we were haying or cowboying. So, we did- n't keep a lot of food in either fridge. We just kind of played it by ear. So, if we were in Dickinson, I could get up at three in the morn- ing, drive across town to the gro- cery store, buy breakfast gro- ceries, and prepare a big breakfast for the neighbors and ourselves, Hat without really bothering anyone. One morning, I guess it's about three or three thirty, I go buy breakfast foods. And heading south through town on 22, I get picked up for speeding. Thirty- two! Thirty-two ina twenty-five! I'm the only car on the road. Peo- ple drive thirty-five all daylong and nobody says a thing. Well, the officer shines his light around the car. He's sure anyone out at that time of the morning is drunk or high or lost or it is an emergency or some- thing. All he can find is bacon and eggs and juice (he never found the body in the trunk). He gives a stern lecture on speeding and sends me off. I'm a little upset. Two weeks later, same deal. It is cold and I leave my car run un- der a streetlight in the store lot. I Tips load my groceries and take off. Being somewhat of a rebel, I de- termine to drive at 27 mph. 27. As I make my way through town, I meet an officer. His lights come on and he spins around. I fa,;ten my seat belt, take out my driv r's license, and wait for him. He comes up and shines his light in my car. Again, looking for dn lgs, booze, weapons of mass dest] uc- tion, or so forth. Nothing. He shines his light in my rice. "Do you know why I stopped you?" I stare into that light md scream indignantly, "For gcing 27 mph in a 25, you moron!" "No," he responds, "You d m't have your headlights on." "Oh, thank you nice offic r". That reminds me of a story. This guy was driving home for a late night of drinking and card playing. As he goes through Man- ning, an officer begins following him. It is two in the moming. The officer is following pretty close, so the guy eases to the side to let the patrolman by. Immediately the officer flips his lights on and picks the guy up. "Where are you going this time of the night?" "Well," the guy replies, "I'm on my way to a lecture on the evils of alcohol and the evils of gambling. The speaker is touch- ing on how it affects your family life. How it can cause marital breakups. And how it can jeop- ardize your career." Interested, the officer, asks who is giving the lecture. "My wife," comes the short reply. Click, click. The sound of handcuffs. Later, Dean " ;samaritan S,,cim' ' Happenings at Our Good Samaritan Monica Simon ADC The Good Samaritan Center would like to thank everyone who participated in our Fall Dessert and Used Book Sale. We had many books to pick from and the desserts were delicious. Thank-you. We would also like to thank OSLC for hosting our Auxiliary Lunch and program. The desserts were great and the children's choir perfornaed under the direction of Sheryl Kjelland. Upcoming Events: Sept. 30 - 2:00 Country Music Program featuring Joe Schmidt Everyone Welcome! Oct. 6-2:30 Monthly Communion Services with Rev. Jeff Johnson Oct. 6-3:00 LARRY CHARON CONCERT (Provided by the family of Noel Tufte) Everyone Welcome! Oct. 13- 3:00 Monthly Birthday Party Hosted by HoffLutheran Church Oct. 14 - 7:30 Mennonite Singers Oct. 31- 4-5 Trick or Treating for Children. Come in your costumes! I would like to thank our volunteers for the week, Devotional leaders were Dorothy Novak, Lorene Larson, Bonnie VanBruggen, Lois Ydstie, Rev. David Hinrichs, Corrine Ramsey and Kay Alkofer. Accompanists were Monica Simon and Jan Novak. Sunday worship services and Mass were led bu Father Lutein. Terry Hagen assisted With nail's time and Shirly Sobolik led Rosary and Communion. By Extension Agent-In-Training Theresa Jeske lPulgte00 Walsh County Health District " .... "" .... ""0"" Short Shots In 2010 the Center for Disease Control removed all recommendations for prophylactic use of acetaminophen (Tylenol) or other analgesics (Ibuprofen) BEFORE or AT THE TIME OF vaccinations. What does that mean? It is no longer recommended to give acetaminophen/ibuprofen before or at the time of immunizations to prevent the development of fever. When is Acetaminophen or Ibuprofen recommended? Both Acetaminophen and Ibuprofen can be used to treat discomfort Or fever if it should occur AFTER the vaccination. So if your child gets their shots and later that day they develop a fever or are having discomfort, it is recommended to give either Tylenol or lbuprofen to treat the fever or discomfort. When should Aspirin be used? Aspirin should never be used for children under 19 years of age as a treatment for fever causing illnesses. A rare side effect called Reye's syndrome could occur. Do you want your news noticed? IDo you or your group have a story to tell? We're here to help. Contact The Press: (701) 284-6333 Paul von Ebers, President gnd CEO of Blue Cross-Blue Shield, implored me to attend one of his forums on health care. It was I re- ally a form letter but it wasi an earnest request because my par- ticipation was "critical to moving forward with solutions that work for North Dakota." With the fu- ture of North Dakota health care in the balance, I could not snub such the invitation. Sifting through the discussion, I concluded that there were at least four major forces driving the cost of medical care through the roof- age, fat, technology and the uninsured. First, let's look at age. As peo- ple get older, they need more re- placement parts - mostly new hips and knees and human parts are just about as expensive as auto parts. So it costs a lot to keep old people on their feet. i This need for human reCon- struction is compounded by the fact that North Dakota people live longer than folks in every other state except Florida. (It is the residence of former North Dakotans in Miami that give Florida the edge on age.) That means more new knees and hips. No one at the forum had a so- lution for aging. Letting old peo- ple drive into their 90s would help but that would result in an intolerable amount of collateral damage. Everyone accepts aging. In fact, we encourage it. It is a sub- ject that can be talked about, iBut when it comes to fat, that arouse all kinds of animosity becauge it isn't politically correct to alk about fat. Besides, the unfa I are in a minority so speaking boldly can result in a fat lip. Sixty-four per cent (64%) of North Dakotans are overweight or obese - and the number is rap- idly .expanding. I am a few pounds over the edge myself but it isn't because I am fat - I am half an inch too short. The whole country is over- weight. We have a so-called Christian country speeding down the road of obesity while children around the world are starving! So much for being doers of the Word. Unlike aging, there are solu- tions for overweight and obesity. They are called diet and exercise. But we have too much capital in- vested in restaurants to stress di- eting. Besides eating is more fun than dieting and eating is the only thing keeping the economy alive. Wholesale dieting would be a job killer - unpatriotic in these hard times. So let's look at exercise. To combat the fat avalanche, Blue Cross offers financial incentives to people who adopt an exercise program. But only a few people participate. Blue Cross needs to get people's attention, like basing insurance premiums on weight. Because the old and the fat consume a disproportionate share of the premium income, the not so old and not so fat are paying extra for the ailments of the old and the fat. Not only that, the not so old and not so fat also pay for all of the uninsured who show up in emergency rooms and clinics. I was an overnight guest in the hospital recently and the bill came to $15,000. (I'11 bet I could have gotten a good motel room in Williston or Dickinson for that much.) I am sure that a good chunk of the $15,000 was as- sessed to help pay for those who stayed overnight but didn't have insurance. Why should the folks who have insurance pay higher premi- ums to cover the uninsured? Someday somebody is going to wise up and suggest that every- one be required to have their own insurance. ! let Blue Cross down by not offering any helpful solutions to meet North Dakota's health chal- lenges. As for me personally, the easiest solution for my weight problem is to grow that other half-inch. Extension Exchange Walsh County Nutrition, Food Safety and Health Agent Julle Zlkmund, MPH, RD, LRD USDA Revises Recommended Cooking Temperature for All Whole Cuts of Meat The U.S. Department of Agri- culture (USDA) updated its rec- ommendation for safely cooking pork, steaks, roasts, and chops. USDA recommends cooking all whole cuts of meat to 145 F as measured with a food thermome- ter placed in the thickest part of the meat, then allowing the meat to rest for three minutes before carv- ing or consuming. This change does not apply to ground meats, including ground beef, veal, lamb, and pork, which should be cooked to 160 F and do not require a rest time. The safe cooking temperature for all poul- try products, including ground chicken and turkey, remains at 165 o E "With a single temperature for all whole cuts of meat and uniform 3 minute stand time, we believe it will be much easier for consumers to remember and result in safer food preparation," said Under Sec- retary Elisabeth Hagen. "Now there will only be 3 numbers to re- member: 145 for whole meats, 160 for ground meats and 165 for all poultry." USDA is lowering the recom- mended safe cooking temperature for whole cuts of pork from 160F to 145 F and adding a three- minute rest time. The safe temper- ature for cuts of beef, veal, and lamb remains unchanged at 145 F, but the department is adding a three-minute rest time as part of its cooking recommendations. Cook- lng raw pork, steaks, roasts, and chops to 145 F with the addition of a three-minute rest time will re- sult in a product that is both mi- crobiologically safe and at its best quality. Why the Rest Time is Important A "rest time" is the amount of time the product remains at the final temperature, after it has been removed from a grill, oven, or other heat source. During the three minutes after meat is removed from the heat source, its tempera- ture remains constant or continues to rise, which destroys pathogens. USDA's Food Safety and Inspec- tion Service (FSIS) has deter- mined that it is just as safe to cook cuts of pork to 145 F with a three minute rest time as it is to cook them to 160 F, the previously rec- ommended temperature, with no rest time. The new cooking sug- gestions reflect the same standards that the agency uses for cooked meat products produced in feder- ally inspected meat establish- ments, which rely on the rest time of three minutes to achieve safe pathogen reduction. Appearance of Cooked Pork The new cooking recommenda- tions clarify long-held perceptions about cooking pork. Historically, consumers have viewed the color pink in pork to be a sign of under- cooked meat. If raw pork is cooked to 145 F and allowed to rest for three minutes, it may still be pink but is safe to eat. The pink color can be due to the cooking method, added ingredients, or other factors. As always, cured pork (e.g., cured ham and cured pork chops) will remain pink after cooking. Appearance in meat is not a re- liable indicator of safety or risk. Only by using a food thermometer can consumers determine if meat has reached a sufficient tempera- ture to destroy pathogens of public health concern. Any cooked, un- cured red meats - including pork - can be pink, even when the meat has reached a safe intemal temper- ature. All my best to you and your family, Julie Source: USDA, Food Sqfety and lhspec- lion Serqce, Around the County Walsh County Extension Office Park River - 284-6624 Field drying for high moisture corn An early frost creates another challenging year for corn in the re- gion. The amount of drying in the field depends on parameters such as corn maturity, hybrid, and moisture content, air temperature and rel- ative humidity, solar radiation, and wind speed. The moisture content to which corn will dry is determined by the corn's equilibrium mois- ture content, EMC, which is based on air temperature and relative hu- midity. A predictor of the drying rate might be potential evapotran- spiration, PET, which is based on parameters similar to those that affect drying. A table with this information can be found on the North Dakota Agriculture Weather Network website. Standing corn in the field may dry about 0.5 to 0.7 percentage points per day during September, about 0.3 to 0.5 percentage points per day during October, and 0.15 to 0.2 per day or less during November, as- suming normal weather conditions. Field drying is normally more eco- nomical until mid to late October and mechanical high temperature drying is normally more economical after then. Corn at 40% moisture content on September 15 might be expected to dry to about 31% by October 1 and 20% by November 1. However, corn at 60% moisture content on September 15 might only be expected to dry to about 50% by October 1, 40% by November 1 and to about 35% by December 1. Therefore, corn moisture content at harvest will likely range from low to mid-20% range for corn near maturity to extremely wet if it had just reached the dent stage. Immature corn may dry more slowly in the field than mature corn and frosted high moisture corn can mold on the stalk. Field drying is extremely slow during winter months and corn will only dry to about 20% moisture content based on the equilibrium moisture content for average monthly air temperature and relative humidity con- ditions. Corn in the field over winter in 2008-2009 dried from 25%- 30% moisture in November to 17%-20% when harvested in February and early March. Corn that is not harvested until late spring is expected to dry to 14% - 16% moisture. Leaving corn in the field over winter has been done to reduce the drying cost particularly with light test weight corn with moisture contents in late fall exceeding 30%. Corn losses have generally been small if the corn stalk was strong in No- vember. Frosted corn typically will have weaker stalks, so field losses might be much greater this year than in previous years. Examine the stalks and push on them to determine stalk condition, before deciding to leave corn stand over winter. Corn losses can range from very lit- tle to very large. Wildlife feeding in the corn can cause large losses. Accumulated snow and cover on the snow and ground from the corn resulted in wet fields in the spring. Adapted from information provided by Ken Hellevang, NDSU Extension Agriculture Engineer. t