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The Ortonville Independent
Ortonville, Minnesota
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March 16, 2010     The Ortonville Independent
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March 16, 2010
 

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- : )ii)iiii!iiiiiiiiii!!)iii ORTONVILLE'S THIRD GRADE CLASS taught byMrs. Bonna Rasset, collected box tops mrough the General Mills "Box Tops Education" duringthe schoolyear. The class received a check for $604 that they will put in a fund for use for special events in the class. Shown above are a few of the class members. From left to right are Cassandra Dragt, Mariana Eustice, Hannah Larson, Audrey Norwood, Bethany Dnielson, Michael Larson and Matthew Nitz. ORTONVILLE SCHOOL HELD A SCHOLASTIC BOOK FAIR which was their largest ever.. Sales exceeded $3,000 and when they previewed the fair, each elementary classroom was able to select a bo(z)k of their choice to add to their classroom library. The Title 1 program selected books for the new junior high program and for use in the elementary program. A large selection of books wasgiven to the school library. Shown above are elementary students with books given to the school library. In front from left to right are Sierra Barse, Emily Davis, Braiden Berger and Jacob Steltz. Middle row left to right are DaVonte Edwards, ,ndrew Pillatzkb Amelia Adelman and Rachel Mork. Back row left to right are Isaac Adelman, Hunter' Winther, Justin Radermacher, Julie Drobny and Makiah Gores. A special thanks to Ortonville students, famillies, teachers and the surrounding communities for their outstanding support for the Scholastic Book Fair. Look: for new titles on your next visit to the Ortonville School Library. Wellness Solutions Chance Haugen, D.C. It's Almost Time to Fire Up the Grill! This warmer weather has got us thinking about spring and that means grilling season will be back soon. There are some things that you need to know about grilling because if you're not careful grilling can actually damage your health. Now, I realize that asking most Americans to give up hot dogs, hamburgers, barbecued chicken and even grilled fish is almost sacrilegious, so I came up with a set of guidelines you should follow for healthy grilling. It b, as been well documented that undercooking meat can cause a variety of food borne dise.ases. But now it's apparent that overcooking can be just as bad, if not worse, as studies reveal that it can cause cancer. The true culprit is charred meat, the portion of the meat that's essentially turned into charcoal due to overheating. Scientists have found that charred meat produces a compound called PhIP, which has been shown to cause various types of cancers. If this isn't bad enough, other evidence suggests that PhlP isn't the only malignant compound that's produced when meat is charred. Another compound called heterocyclic amines, or HCAs, can increase the risk of various cancers in humans, including prostate, colon, stomach and breast cancer. Yet another compound wOrthy of concern is called polycyclic aromatic hydrocarbons, or PAH's. Fatty oils drip from the meat down onto the hot coals, forming PAH's. The PAH's then rise from the coals and stick to the meat. Do findings like this mean you should swear off barbecuing forever? Certainly not. And even if it did, it's not likelythat the thousands of Americans who barbecue regularly even would. However, caution can and should be taken when eating and preparing for a barbecue: Follow these 10 easy steps: 1. Get the Grill Goin' - If you haven't used the grill for a while, its best to give it a good cleaning by turning up the heat to high and closing the lid for about 10 minutes. This will remove the caked oil and grease from past grilling. 2. Cut the Fat - Not only does trimming the fat off meat reduce saturated fat content, it also greatly reduces the likelihood of PAH compounds forming. 3. Remove charred meat portions from the meat before serving or eating. 4. Marinade Meat - Marinating does mean extra preparation, but scientists believe that the ingredients in marinades act as a sort of shield for the meat, significantly reducing the chances of carcinogenic compounds forming. Marinating steak in red wine or beer for six hours before can cut levels of two types of HA by up to 90 percent. 5. Wash Your Hands - This is common sense, but cleaning your hands thoroughly - for at least 20 seconds - is essential when handling raw meat. 6. Avoid Cross Contamination - The-easiest way to avoid this is to use two different plates when handling food: One plate for raw meat, another plate for cooked meat. The same standard should apply for cutting raw and cooked meat products (i.e. different utensils and cutting boards). 7. Pre-cook Meats - Boiling chicken wings or heating up pieces of fish or steak in the oven prior to grilling is a great way to ensure it's fully cooked. 8. Flip Frequently - Once you've made it to the grill, don't just leave it alone only to flip the burger once or twice. Research indicates that flipping frequently at a low heat hastens the time it takes to get the barbecued meat from the grill to the dinner table. 9. Exercise Portion Control - The thicker the meat, the longer it takes to cook thoroughly and that means more time for chemicals to build up on the meat. Keeping the cuts small will fix this. 10. Keep a Thermometer Handy - Judging whether or not meat is cooked thoroughly enough shouldn't be done just by examining its inner color. The U.S. Department of Health advises that chicken should be cooked to at least 165 degrees, hamburger to 160 degrees, pork to 150 degrees and hot dogs to at least 140 degrees. Steak should be cooked to 145 degrees for medium rare and 160 degrees for medium. Following these 10 easy steps will help provide you with yet another fun, safe and delicious season of grillin'. This Saint Patrick's Day: Keep more of your green By Darryl Dahlheimer Program Director, LSS Financial Counseling Service Saint Patrick is the patron saint of Ireland and legend credits him with driving all the snakes from that island. As a financial counseling director for LSS, it made me wonder, what are the financial snakes that families today need to drive out of their lives? How is it that we all can "keep more of our green," especially in tight financial times? Many Americans today are carrying a credit card balance and making only minimum payments, and that means very little progress. Say, for example, that you hold a credit card with $1,000 balance and your APR interest rate (Annual Percentage Rate) is at 24 per- cent. If you pay only the minimum monthly payment of $20, you will have debt forevermore ! Practice paying more than the min- imums, and if you are making no head- way, sign up for a Debt Management Plan. Through such a plan, most cred- itors will reduce interest rates, allow- ing you to be debt-free within five years. In 1996, historian Thomas Cahill wrote the classic book How the Irish Saved Civilization. If the Irish can save civilization, perhaps the rest of us can set aside money for emergencies. It's also true that, time after time, our financial counselors have worked with families worried by high debt lev- els who learned that their misery could largely have been avoided if they had set aside even a small amount in sav- ings. Get started now, even if it's just sav- ing change in a jar, or $10 each pay- check in an account. Don't wait around for some Leprechaun to appear with a magic pot of gold! Celebrate Saint Patrick's Day by keeping more of your green. R- Graphix 'now featuring L.in C's EmbroMery Quality and service you can depend on with 31 years of combined experience. R-Graphix has been in operation since 1992 and Linda has been providing custom embroidery since 1997. Providing the same great quality products at the same reasonably low prices as before/ 6et .your March special Coupon at our Sports gr Leisure ShOW Booth this LINDA CHASE AND FAWNA BERGER can handle all your design, graphic and apparel needs. Stop by and see what they can do for you. Custom Oigitizing, Pesigning ana Embroiaery! R-GPHIC$ and tin C's are located on North Hwy. 75 in Ortonvllle. 740 U.S. Hwy. 75 Ortonville, MN 56278 r_graphix@yahoo.com 320-839-3840 Tuesday, March 16, 2010 00INDEPENDENT Page 9