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Walsh County Press
Park River , North Dakota
November 20, 2013     Walsh County Press
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November 20, 2013

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PAGE 4 PRESS PERSPECTIVES NOVEMBER 20, 2013 FROM TH E EDITOR'S DESK... Thanksgiving is coming up around the comer. Even though the commercial world is skipping right ahead to Christmas, take time to count your blessings. This past weekend we spent the week- end with a few of ours. Saturday we made a playdate with friends of ours in Grand Forks who has a little man who was born one month after Gary. Now that the two are getting to that ahnost two range it is nonstop en- tertainment. They jabber in con- BY ALLISON OLIA4B EDITOR, WALSH €OUNTY PRESS versation that we will never un- derstand and laugh and chase and play in that innocent joy that no toy will ever bring. It was fantastic. The next day we took part in the baptism of our goddaughter Ade- line. This little peanut was born five weeks early but thanks for small miracles she was perfectly healthy. Little things like spending time with friends to big moments like being there for the baptism of a Hello, I've told you before 1 enjoy auc- tion sales. Farm auctions, not to buy anything, but to visit and have coffee with friends and neigh- bors. Cattle and horse auctions, and an occasional garage sale, if they sell Elvis decanters of whiskey. On Saturday I enjoyed watch- ing a dog auction. Cattle dogs. Working dogs. Not those "hunt on the weekend and lay around all week dogs". These were workers. Like my dog, Vern Baker. Now Shirley says to train a dog, you have to be, at least, as smart as the dog. And it wouldn't hurt to be a little smarter. I'm not much of a dog trainer. 1 had Tyke, a red heeler who was fantastic. I had King, a Ger- man Shepard, who came from the Bar U Ranch and was already trained. I've had some pretty good ones. And I've had Andy, and Brooklyn, and some I won't name here because you may be reading this to your children, that were more worthless than teats on a boar pig. And I have Veto Baker. You've met him. He's my dog that wrecked $3000 worth the drapes and furniture when we forgot him " S()cict-v" PaaK Rtva Hat in the house for ten minutes. He's the dog that tore the roof out of Will's pickup when I locked him in there out of the way while I loaded some cows on the trailer. He's the dog that...Well, you get the picture. Anyway, back to the auction. I saw one dog bring $4800. A bor- der collie that could hold herd, trail cattle behind a rider that was ahead of the cows, guard gates while you were haying cows, load bulls in the trailer out in the pas- ture, and, although they never said it, would most likely fetch you a beer out of the fridge. Then, they had an old boy from South Dakota that had three dogs on the sale. All with full videos. And you could tell he loved his dogs and they loved him. He would walk out to a bunch of cows and those old cow dogs would stay right by him. They would wag their tails and smile at him and beautiful child can add up to a whole lot of amazing for one weekend, but it is things like that that I am grateful for each and every day. We all have the same 12 months to gather up new moments of thankfulness. When you get to the dinner table, you may or may not be one of those families who say what they are thankful for before the turkey goes around, but that doesn't mean that those little mo- ments didn't happen. You don't have to have some epic revelation to be thankful for, but know that whatever you have to be thankful for, no matter how small might be something some- one else didn't get. Cherish it. In our house we say a prayer every evening at supper that starts out with the very simple sen- Tips tence, "Thank you God for today." Sounds simple enough, right? Good, bad, or otherwise, some people didn't get a today. Sometimes we take for granted something as simple as that. A family, a job, a warm place to live, a place to eat a Thanksgiving meal.., not everyone has these things. Not everyone gets these things. This Thanksgiving, try to re- member that there is something special about the thought put into this day and try to forget about the holiday shopping deals that may await you at the stores. Savings can wait, taking time to say thanks for all you have in your life nev- er should. Like" the Walsh County Press on Face- book and check out our blog at http://walsh- countypress, jump up to be petted. They would go for a playful run once in awhile and then hurry back to be by his side. There was only one small problem. They didn't chase cows. If a cow turned and looked at them, they would hightail it back to their master. But he got three or four hundred dollars for them. So, that got me to thinking, which, as I've told you before, Shirley warned me against. What if I put Veto Baker on the sale? And told the truth! "Alright, people, listen upI This is Veto Baker, an Australian Shep- ard cross. We're not sure what he's crossed with, but we think it was a dysfunctional dog in a shelter. Vern will chase cows. Vern will load in a pickup. Vem will heel cat- tle. The trouble is he often chases cows the wrong way. He will grab on their tail and drag alonag behind like he's in a shovel race at a horse show. He will load in a Happenings at Our Good Samaritan Amanda Daley, Activities Asst. What is Going on in Activities: Nov. 21 ................................. 3:00 Thanks-For-Giving Event Luncheon & Program. Nov. 24 & 24 ............. Starting Making Lefse Nov. 25 ......... NailsTime Today instead of Friday to get ready for Thanksgiving THANKSGIVING (11/28) ........ NO ACTIVITIES TODAY. Thank you to the following volunteers this week: (I apologize if anyone is left out.) Sunday Worship: Pastor Robert Totman; Embroidery Group: Linda Larson and Shirley Soblik;Rosary Shirley Soblik; Men's Group: Arnold Braatem Bible Study: Jeanean MicMillian; Daily Devotions: Lois Ydstie, Lorene Larson, Pastor David Hinrichs, Sue Fagerholt, and Corrinne Ramsey; Nails Time: Terry Hagen; Saturday Mass: Father Gary Lutein lfyou have a talent you would like to share or would like to volunteer with us please call the Good Sam @ 284-7115. At the moment we are cunently looking for Special Music for Sundays. It could be a group that needs a place to practice. We enjoy any musm you have to offer! ! How to Apply for Health Insur- ance Coverage With the Affordable Care Act (Obama care) North Dakotans apply at the of- ficial web site below: or call 1-800-318-2596 If you are having any problems with getting on these sites, or need assistance you can contact a person called a Navigator who has been trained and can assist you with questions you may have. Naviga- tors are located in each region in the state, and the one serving people from Walsti County is: Joan Karpenko @ 1-888-522- 9654 or joankarpenko@hotmail. corn Open enrollment lasts through March 31, 2014. pickup. But, you have to lift him in the back. He will load in the front seat by himself, especially if he is covered with mud and slop. He will faithfully run under the horse trailer and bite a cows front feet as she attempts to get in the trailer. He will heel the saddle horses and run them over the top of you when you are graining horses and have your back turned. He will lie in front of the door to trip burglars coming into the house. He eats cat food, drinks hardily from the toilet, doesn't fetch and won't hunt. He is house broke unless you feed him at night. When you go out in the moming, he will be fight with you, taking your knees out as you go down the stairs. He's a one of a kind, friendly dog. He's a lot like your friends at Happy Hour. Not much good for anything, but hap- py to see you! Who'll give ten thousand? A thousand? Five dol- lars?" Ah beck, I'll just keep him. He keeps Shirley on her toes as she limps around on that new knee. And by the way, she's up to three quarters of a bucket! Later, Dean North Dakota Communities Need More Doctors In 1948, the people of North Dakota voted to levy a one mill statewide property tax to help fund the UND Medical Center. They did it because they wanted doctors. Even though the lew was no longer necessary, they voted against repealing it in the 1980 pri- mary election. They wanted more doctors. In November, 1982, they again voted against repealing the one mill property levy. They wanted more doctors. The 2013 Legislative Assembly appropriated $125 million for a new Medical •School building. Legislators all around the state vot- ed for the building because they wanted more doctors. Then the Assembly passed Res- olution 4002 mandating a study of health providers, especially in ru- ral areas. It wants more doctors. So let it be clearly understood. The people of North Dakota axe pouring millions of dollars into the Med School because they want more doctors. As provided in state law, the purpose of the Medical School is to upgrade medical services in North Dakota. Not in the nation, not in the re- gion, but in North Dakota. And the greatest shortage is family practitioners interested in going to the underserved com- munities of the state, Recruiting medical students for smaller communities poses some major problems: (1) choosing family practice over a more ro- mantic and profitable specialty; (2) the after-hours obligations of fam- ily practice, and (3) accepting the lifestyle of smaller communities. Comparatively speaking, fam- ily practitioners are often on duty more hours a day than specialists. Family practitioners deal with a wider range of medical emergen- cies; specialists confine their skills to a repetitive practice. Family practitioners are re- wa:'ded with half the pay of the -:ecialists. Family practitioners in 7)=al communities have more lim- ited social oppommities than spe- cialists in larger cities. It is obvious that to be a fami- ly practitioner requires a different set of personal values than that of specialists. The recruitment process must recognize these differences. A "values" screening process is nec- essary to find students with a compassion for people that makes the sacrifices of family practice in smaller communities worthwhile. The next challenge is recruiting students who want to practice in smaller communities because they grew up in rural North Dakota and don't need to be persuaded about the merit of community values. Medical students from Fargo, Bismarck, Sioux Falls and Min- neapolis will not spend their ca- reers in the Mohalls, Cooper- stowns or Killdeers. We can bribe them with payment of their loans, grants for five years of service and other inducements, but they will bail out as soon as they have met their obligations. We need to support students who have the heart to serve the ru- ral areas of North Dakota. The family practitioner candidates with rural roots ought to be the benefi- ciaries of all of the subsidies, grants and aid available to medical students. The next crucial step in build- ing a cadre of community family practitioners is getting ND grad- uates to complete their 3-year residency training in North Dako- ta. North Dakota currently has state-supported primary care res- idency sites in the four major cities. Unfortunately, these resi- dencies have not attracted enough North Dakota students. Only about five UND Med School graduates per year choose to compete their training in a North Dakota primary care resi- dency program. That isn't enough. Now folks in the Med School may think they are doing every- thing they can to get North Dako- ta more family practitioners. The truth is that none of us ever does all we can. And the message is that North Dakota wants more doctors. Extension Exchange Fight Bae! Let's Talk Turkey Turkey anyone? Who can resist the smell of turkey roasting in the oven, growing ever more golden brown almost by the minute, its gravy-making juices crackling and sizzling in the bottom of the roast- ing pan. Who can resist the taste of turkey- succulent- whether eaten hot with mashed potatoes, gravy and dressing or eaten cold with mayonnaise and a thick slice of your favorite cheese nestled in a fresh bun or between two hearty pieces of hearth-baked bread. Who could resist? Someone who's gotten a foodbome illness from eating turkey that's been im- properly prepared, chilled or stored, that's who. You can make sure that the turkey you serve during the holi- days produces only compliments. Just remember the four simple steps to food safety: clean, sepa- rate, cook and chill. Then follow these tips: CLEAN • Wash your hands with warm, soapy water before preparing food and after your hands have come in contact with raw turkey. • Use clean utensils and work surfaces. • Clean dishes and work sur- faces after thawing or preparing raw poultry. • Remove plastic wrapping and parts inside the cavity. SEPARATE Don't cross-contaminate • Don't thaw poultry - or any frozen food- at room temperature. You can thaw a frozen turkey in the refrigerator for up to four days. Place your thawing turkey on a tray in the refrigerator to prevent its juices from dripping on other foods. Or thaw it in water that's 70 degrees Fahrenheit or colder (change the water at least every 30 minutes). Checkthe -'-'use-by' date on the package if you've purchased a flesh turkey. • Use separate utensils and equipment for raw and cooked foods. COOK • It's safest to cook your dress- ing in a separate container and not inside the bird. In place of dress- ing in the bird, you can stuff the cavity with onions, apples or a combination of both. If you choose to stuff your turkey the traditional way, prepare your dressing and stuff your bird loosely right before you cook it. As a rule of thumb, you'll need about Ύ cup of dress- ing per pound of turkey. • Cook breast up at an oven temperature of 325 F or hotter. • Place foil over the breast to prevent overcooking and remove it near the end of cooking to com- plete browning. • Add a dab of butter or oil if de- sired to prevent the skin from dry- ing out and to provide a golden color. Season to your liking. • When the skin begins to turn golden brown the turkey is about two-thirds done. • Use a meat thermometer into the thickest part of the thigh mus- cle without touching the bone. The temperature should reach 165 F and the juices should run clear, not pink. The stuffing temperature should reach 165 F. • Let turkey stand for about 15 minutes for easier carving. Serve hot and finish within 2 hours. CHILL • Remove stuffing and debone turkey before chilling. Store in shallow containers. • Refrigerate immediately after meal and within 2 hours of cook- ing. • Serve leftover turkey within four days. Serve leftover stuffing and gravy within two days, reheat- ing to at least 165 F. • For best quality, freeze plain cooked turkey at 0 F or below for up to four months. For more information about nu- trition and food safety, contact the Walsh Covmty Extension Office (265-6624) or visit the ExtenSion Web site at Source: NDSU Extension publication Fight Bac. t Keep Food Safe This Holiday Sea- son prepared by Julie Garden-Robinson, Ph.D., R.D., L.R.D., Food and Nutrition Spe- cialist; Dean Hulse, Information Specialist (former); Shanna Stromsodt, Program Assis- tant (former) Around the County Walsh County Extension Office Park River - 284-6624 Here is an excellent article by Dr. Hellevang, NDSU Crop Storage Specialist. I feel this information will be very useful to Walsh County Pro- ducers. 2013 Grain and Storage At what moisture content can I store corn? With aeration so the corn can be kept cool, it can be stored through the winter at moisture contents up to 23%. Without aeration, it is risky to store it for more than a few days. Wet grain through respiration and microbial activity produces heat, so the corn may not stay cool even if placed into storage at cold temper- atures. The corn temperature should monitored and be prepared to move it if temperatures increase. The al- lowable storage time for com at 20% moisture is about 90 days at 40 de- grees, but is only 14 days at 70 de- grees. Corn at moisture contents of 24% or greater may freeze togeth- er and not flow out of a bin at tem- peratures below freezing. Also, the kernel may deform restricting it from flowing. Aeration needs to be provided to cool com that is piled on the groun& Wind driven air will go over the pile rather than through the com. A one inch rain will increase the moisture content of the top foot of com by about 9 percentage points. This will likely lead to spoiled grain un- less it is very cold outside and the corn is rapidly dried. There will be more heat loss around the perimeter of a grain bag than from a bin, but if that heat loss does not keep the corn cool it will need to be unloaded. Grain bags do not prevent spoilage or grain de- terioration. Corn at moisture con- tents above about 26% will ensile making it fit only for livestock feed. Corn at moisture contents under 22% should be okay as long as the com temperature remains near or below 30 degrees. At moisture contents of 22% to 25%, it is criti- cal to monitor the corn temperature until it is dried. Grain bags should be considered as temporary storage unless the corn moisture is at t4% or less. Will corn dry in the field? The rate of drying in the field will be extremely slow - likely only about one percentage point per week during November in North Dakota. Can corn be air dried in No- vember? Natural air (air) drying is ineffi- cient at temperatures below about 40 degrees. It takes about 70 days to dry com from 21% to 16% during No- vember with an airflow rate of 1.0 cubic feet per minute per bushel (cfm/bu). Adding enough heat to warm the air 10 degrees only re- duces the drying time to about 50 days and will approximately double drying cost. It is best to cool the com to 20 to 30 degrees, store it over win- ter and dry it in the spring. Will a moisture meter accurate- ly measure the moisture content of corn that is at 30 degrees? Moisture meters will generally not give accurate readings for ker- nel temperatures below about 40 de- grees. To get an accurate reading, place the grain sample in a sealed container and allow it to warm to room temperature before taking the measurement. In addition, it is important to remember to make a temperature adjustment to the me- ter reading based on the grain Around the County 00Oo, n L. /p00at,g.e' 5