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Walsh County Press
Park River , North Dakota
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October 2, 2013     Walsh County Press
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October 2, 2013
 

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PAGE 4 PRESS PERSPECTIVES OCTOBER 2, 2013 F ROM TH E EDITOR'S DESK.. BY ALLISON OLIMB EDITOR, WALSH COUNTY PRESS Hello, Harvest. truck. We meet again. Grading potatoes was about It's beefi while since we've the most amusing thing that the lit- seen each 6th ..;ItTs not that I don't tie man and I have been involved like you, beea[ s I do. It's just the in thus far. We would hand him lit- long hours and?p'ifes of dirt you tle lumps as they came off the con- come with that I have come to dis- veyer. One by one, he would like. throw them at the ground with a It was one thing pre-baby when big grin on his face. Zoom! I would just throw on my grubby He thought it was hilarious, as clothes and join the rest of the fam- did I. ily, but these days with a little man For a while he pretended to in tow it is just a wee bit harder to drive the Bobcat complete with manage, sound effects. Gary and a very pregnant me Then, he ran the piler with his have helped unload wheat trucks, uncle. To say that the loads of the grade potatoes, and last week he potatoes filling the bin impressed unloaded his very first pinto bean him would be a bit of an under- statement. He grabbed everyone who are in the same boat (or trac- by the hand one at a time and tor if you want to get really pulled them offofthe line and into metaphorical) that we are. the warehouse. He stopped short This is the job. This is what we of the doors, gesturing to the pile signed up for. There is no denying with his hand, uttering his fa- that it could be better, but in the vorite new word: "Wow!" That is my little farm baby. same breath, it could have been While everyone else contin- much, much worse. ued their picking, the little man and So, in exchange for the grati- I had to return home for his nap. rude I have that there is something That is how we have been do- to harvest, I simply have to sacri- ing harvest. A couple of hours at rice my husband for a little while a time, we've been spending time longer. He wakes before we do and as a family.., getting our hands comes home right around bedtime, dirty, but we have a house to come In a "normal" year, there would home to, a once warm meal that be little gaps of relief between can always be reheated, hot water crops. Wheat would have been done months ago, not last week. to take all of the dirt away, and in This year, wheat overlapped on po- a couple of months (or whenever tatoes overlapping on beets, with it rains) we will once again have a little bean harvest in between, what we so often take for granted And on our farm, we handle bean ... time. receiving for two other companies, Like" the Walsh County Press on Face- so just when we have had a second book and cheek out our blog at http://walsh- to catch up, we take care of others countypress.wordpress.eom Hello, Continued from last week... But all in all I kind of like win- ter. When you are walking to the house at night and you can look up and see the millions of stars twin- kling back at you. And the air is so still that even an occasional snowflake is embarrassed at dis- turbing it. And I always kind of liked rid- ing in the winter. Oh, your toes might freeze and fall off. And your fingers get so cold that you have to hold back tears as they warmed up under warm water from the faucet. But there is something about riding along the ridges and spot- ting a buck deer bedded down un- der a cedar tree. Or having a pheasant or sharptail burst through fresh snow from right underneath your horse. Or maybe seeing the tracks where coyotes pulled down a young or crippled deer in the deep snow. And picturing the bat- tle in your mind. I remember one time I was riding down Deep Creek. It was one of those winter afternoons Only one saw us. And that old cow elk just turned her head and looked at my kind of quizzically, as if to ask why I was tn her house. Then they disappeared up the next canyon like ghosts into a castle. When they were gone, I sat there another moment, hating to move, and realized that life was good." where the world is standing still, the comer of my eye. There was a Not cold enough to be miserable, herd of elk winding down a side- but cold enough to keep the riffraff hill towards me. I stopped "Free- out. Snowflakes as big as saucers man" and he sensed it was a spe- were gently drifty down from a cial moment. We sat there, frozen dark sky. Not a breath of breeze in time, as thirty elk came wind- was disturbing those lazy flakes, ing down through the scrub oak Riding along in fresh fall snow, and passed a few yards in front of I sensed some movement out of us. Only one saw us. And that old cow elk just turned her head and looked at my kind of quizzically, as if to ask why I was in her house. Then they disappeared up the next canyon like ghosts into a castle. When they were gone, I sat there another moment, hating to move, and realized that life was good. Oh, sometimes winter was bad. When you broke down on the river and had to walk eight miles home. Uphill. Carrying fifty extra pounds of lasagna around my middle. Or pacing the house while a blizzard roared for a couple days and you were worried about the cows. Or worrying while a son or daughter was on their way to a rodeo over icy roads and drifting snow. But, I guess I've been pret- ty lucky. The cows usually came out of it pretty good and the kids always did. May as well put on some extra clothes and we'll go feed cows. Hang on cause I'm going to take a hard run at that big drift up ahead. -- - Later, Dean ,0... - samaritan Oood Samaritan Amanda Daley, Activities Asst. A special Thank You to all the volunteers that come and give their time and shared their talents with us this week. It is always appreciated and the residents are so grateful. If you have a talent you would like to share or would like to volunteer with us please call the Good Sam @ 284-7115. Thank you to the following volunteers this week: (I apologize if an' oi out.) Sunday Worship: Pastor Kristine Papson Embroidery Group: Linda Larson and Shirley Soblik Bus Ride: Oscar Byron Rosary Shirley Soblik Daily Devotions: Lois Ydstie, Lorene Larson, Pastor David Hinrichs, Sue Fagerholt, and Corrinne Ramsey Daily Devotional Accompanists:Mary Seim and Jan Novak Bible Study: Jeanean McMillian Men's Time: Arnold Braaten Nail's Time: Terry Haagen Saturday Mass: Father Gary Lutein OSLC Auxiliary: Special Music w/Children's Choir NDSU Agriculture Communication lNn.tm, Vmm, -aer PabitcHealth Walsh County Health District ..... ,. .... ' "'' Short Shots Every year thousands of people in the United S tes die from flu, and many more are hospitalized. Flu vaccine is the b st protection from the flu and its complications. Flu vaccine also he s prevent spread- n i g flu from person to person. Influenza (flu) is a contagious disease that can be spread by cough- ing, sneezing, and close contact. Anyone can get the flu, but the risk of getting flu is highest among children. Symptoms come on suddenly and may last several days. They can include: Fever Chills Sore throat Fatigue Muscle aches Cough Headache Runny or stuffy nose. Flu can make some people much sicker than others. These people include young children, people 65 and older, pregnant women, and peo- ple with certain health conditions-such as heart, lung or kidney disease or a weakened immune system. Flu can also lead to pneumonia and make existing medical conditions worse. It can also cause diarrhea and seizures in young children. Everyone 6 months of age and older should get a flu shot. This means you! Every year I hear from someone who didn't get a flu shot the year before because "I never get sick". Once you have had the flu you will find yourself standing in line for a flu shot forever more! Get vaccinated with the flu vaccine for your own health and the health of those loved ones around you! It Looks Like We Are All on Welfare The farm bill is being held up in Congress by a controversy over food stamps. Some legislators think that this welfare program has gotten out of hand. Before we delve into the details, let us arrive at some sort of defi- nition for welfare. It would seem to me that welfare is receiving a government benefit, in cash or in kind, for which we have not paid. Food stamps are welfare be- cause the recipients have not paid for them. They are a government handout, pure and simple. But the other half of the farm bill includes welfare for farmers. In the case of agriculture, we don't call this welfare. "Safety net" sounds better, especially for people who abhor welfare. Even the sugar beet growers get welfare. With an influx of Mexi- can sugar, the government will buy up sugar to support the price for domestic producers. Ordinarily, sugar beet welfare comes indi- rectly, with the governrnent using import restrictions so that con- sumers can subsidize beet grow- ers with higher prices in the store. Then we have Medicare, one of the biggest welfare programs in history. Our premiums pay only one-third of the cost of medical services. If we have a hip or knee replacement to the tune of $40,000, somebody else will pay $25,000 for it. That's welfare. And we are not one bit embar- rassed about it. Recent polls show that 64 percent of the folks over 65 want to keep Medicare just as it is, even if it is contributing signifi- cantly to the federal deficit. Medicaid is a welfare program that pays the cost of nursing home care for the destitute .Over half of the patients in North Dakota nurs- ing homes are on Medicaid at an annual cost to taxpayers of around $75,000. And some of them became el- igible by making themselves poor by transferring their worldly goods to relatives. Many family members of those getting this welfare in nursing homes often point at oth- er welfare programs as disgusting and indefensible. Investors get indirect welfare through a special tax break on cap- ital gains. That's what billionaire Warren Buffet was talking about when he said his secretary paid more taxes than he did. Churchgoers get welfare when the city provides places of worship with tax-free police and fire pro- tection. And whenever a storm rips through the countryside, we peti- tion the federal government for a handout- even before the hail has melted - to relieve local taxpayers of paying for the damages. The State of North Dakota has been on government welfare of one kind or another for years, re- ceiving $1.60 from the federal government for every dollar we send to Washington. According to the PEW research people, federal grants account for more than one- third of state budgets. Those Wall Street manipulators who let greed trample their morals were saved by a big welfare pro- gram called a bailout. Government help made it possible for them to get their bonuses - a windfall from government action. We might as well throw in those folks who took out huge home mortgages without the in- come to pay for them, leaving the government to devise costly schemes to save them from their own bad judgment. Even this newspaper gets a lit- tle welfare through a special mail classification that provides cheap postage for second, third and fourth class mail. Now that we admit that many of us are getting benefits for which we are not paying, I hope we can be more objective about the issue. Maybe Medicare beneficiaries shouldn't knock safety nets for farmers or nursing home patients shouldn't be knocking food stamps. Extension Exchange Fresh Herbs - Spice Up Your Meals Whether you plant them or pick them up at the grocery store or farmers' market, adding fresh herbs is a quick way to transform ordinary meals into extraordinary meals. Besides helping flavor foods when cutting back on salt, fat and sugar, herbs may offer additional benefits of their own. Re- searchers are finding many culi- nary herbs (both flesh and dried) have antioxidants that may help protect against such diseases as cancer and heart disease. When to Pick or Purchase Herbs Purchase herbs close to the time you plan to use them. When growing herbs in your own gar- den, the ideal time for picking is in the morning after the dew has dried but before the sun gets hot. This helps ensure the best flavor and storage quality. Adding Herbs for Flavor A snip of a fresh herb into a dish instantly kicks up the ap- pearance a notch! Unless directed otherwise by your recipe, add the more deli- cate herbs -- basil, chives, cilantro, dill leaves, parsley, and mint -- a minute or two before the end of cooking or sprinkle them on the food before it's served. The less delicate herbs, such as oregano, rosemary, and thyme, can be added about the last 20 minutes of cooking. Experience what a difference in appearance and flavor fresh herbs can make. Better yet ... they do this without adding extra calories! For example, top a baked potato with a dollop of yo- gurt and a sprinkling of chives or parsley. Popular Herb and Food Combinations Basil - a natural snipped in with tomatoes; terrific in fresh pesto; other possibilities include pasta sauce, peas, zucchini Chives - dips, potatoes and tomatoes Cilantro - Mexican, Asian and Caribbean cooking, salsas, toma- toes Dill - carrots, cottage cheese, fish, green beans, potatoes, toma- toes Mint - carrots, fruit salads, parsley, peas, tabbouleh tea Oregano - peppers, tomatoes Parsley - The curly leaf is the most common, but the flat-leaf or Italian parsley is more strongly flavored and often preferred for cooking. Naturals for parsley in- elude potato salad,, tabbouleh, egg salad sandwiches Rosemary - chicken, fish, lamb, pork, roasted potatoes, soups, stews, tomatoes Sage - beef, chicken, pota- toes, pork,carrots, summer squash Thyme - eggs, lima beans, po- tatoes, poultry, summer squash, tomatoes How to Store Fresh Herbs Fresh herbs can be stored in an open or a perforated plastic bag in your refrigerator crisper drawer for a few days. If you don't have access to commercial perforated bags, use a sharp ob- ject to make several small holes in a regular plastic bag. If you have more herbs than you can eat, enjoy herbal bou- quets throughout your house. You can use either single herbs, combinations of herbs, or you can use the herbs as greenery mixed in with other flowers. To help preserve the aroma and color of your herb bouquets, place them out of direct sunlight. Substituting Fresh Herbs for Dried Herbs A general guideline when using fresh herbs in a recipe is to use 3 times as much as you would use of a dried herb. When substituting, you'll often be more successful substituting fresh herbs for dried herbs, rather than the other way around. For exam ' pie, think potato salad with fresh' versus di'ied parsley! , For more information, see the "From Garden to Table: Harvest- ing Herbs for Healthy Eating" at www.ag.ndsu.edu/pubs/preserva- tion.html. Sources: Alice Henneman, MS, RD Uni- versity of Nebraska-Lincoln Extension Edu- cator and Joanne Kinsey, MS Rutgers Cooperative Extension/Rutgers University Family & Community Health Sci- ences Educator/Assistant Professor Dates to Remember: October 1 All 4-H forms are due to the Extension Office October 16-19 Walsh County Fair Soybean Maturity, Moisture Variations May Pose Problems Variations in soybean maturity and moisture in the field could cre- ate harvesting and storage chal- lenges this year. "Field losses, splits and cracked seed coats increase as moisture content decreases," North Dakota State University Extension Service agricultural engineer Ken HeUevang says. "Shatter losses have been shown to increase significantly when seed moisture falls below 11 percent and when mature beans un- dergo multiple wetting and drying cycles." He recommends that producers try to harvest as much of their crop as possible before the moisture level falls below 11 percent. Pro- ducers will receive the best price for their soybeans when the moisture content is 13 percent. Prices will be discounted for beans at moisture contents exceeding about 13 per- cent, and beans are prone to storage problems at higher moisture con- tents. Because harvest loses increase dramatically when the moisture content is below 11 percent, har- vesting during high humidity or damp conditions may reduce shat- ter loss, according to Hellevang. "Unfortunately, there has not been adequate research examining if green soybeans will change col- or in storage," he says. "Limited studies indicate that green soy- beans will tend to stay green in stor- age. They do not lose their internal green color, although the surface color may lighten or mottle some- what after weeks or months in stor- age." Field losses need to be balanced against the discounts for green seeds in determining when to har- vest. Another possibility is harvesting some of the field and leaving the portion with the green soybeans un- harvested, Hellevang says. Soybean moisture variation also may lead to storage and marketing losses. Operating an aeration fan will help move moisture from wet beans to drier beans. Air going past wet beans picks up moisture, and that moisture will transfer to drier beans as the air goes past them. Moisture movement will be min- imal without aeration airflow past the beans. Hellevang suggests run- ning the fan longer than is required to cool the grain to even out the moisture content. The moisture will not equalize, but it will become more uniform. For more information, do an In- teract search for NDSU soybean drying.