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The Ortonville Independent
Ortonville, Minnesota
June 16, 2009     The Ortonville Independent
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June 16, 2009

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ON THE BOAT FISHING with the Big Stone Walleye Club and Let's Go Fishing anglers were Elijah Larson and his morn Gloria. Elijah reeled in this 1.5 lb. sheephead for the FRG event. A summer kids' event called Crocodile Dock will be hosted at the Ortonville United Methodist Church from June 22 to 26. Kids jump into bayou fun at Crocodile Dock where they participate in memorable Bible- learning activities, sing catchy songs, play teamwork-building games, dig into yummy treats, experience electri- fying Bible adventures, collect Bible Memory Buddies to remind them of God's Word, and create Bible Point crafts they'll take home and play with all summer long. Plus, kids will leam to look for evidence of God all around them through something called God Sightings. Each day concludes at Firefly Finale-a celebration that gets everyone involved in living what they've learned. Kids at Crocodile Dock will take an offering every evening to support the Camp G.K. Bear program through the Grief Center of Rice Memoriztl Hospital. The camp is held for children in Grades 1-6 as a way to better under- stand their own grieving process as well as participate in some fun activi- ties. Crocodile Dock is for kids from age 4 to grade 6 and will run from 6:30-8:30 p.m. each day. A light supper will be served at 6 p.m. each evening. We request that parents register their kids at the Methodist church or at the parish office at Zion no later than June 15. Registration forms are available at both offices. Family members and friends are encouraged to join in the closing pro- gram on Friday evening to see what the kids have learned during the week. For more information, call Gerry Boe at 839-3812 or Pastor John Ragan at 839-2813. It's June Dairy Month and time to recognize Minnesota dairy farmers, the people behind nutritious and wholesome foods like milk, cheese and yogurt. "My family is proud to provide milk to families locally and around the world," said Barb Liebenstein, Wolf Creek Dairy, Dundas, Minnesota. "We work hard every day to take care of our animals and sur- roundings in a way that will leave this family farm in great shape for my children and grandchildren. Dairy farming is not a job; it's a way of life for us." Approximately 4,700 dairy farms in Minnesota, make it possible for the world to have the dairy products it needs to obtain important nutrients like calcium, protein, vitamins and minerals. After milk leaves the farm, it trav- els by truck to a dairy plant, where its quality is tested. It leaves the plant to go to grocery stores, schools and even convenience stores in the form of cheese, milk, ice cream, butter, yogurt and other dairy products. In most cases, milk reaches stores within two days of leaving the farm and travels only about 100 miles. Approximately 98 percent of all dairy farms nationwide are family- owned. These dairy farm families also bring jobs and economic activity to communities across Minnesota. Farms contribute to the local economy by supporting local businesses and the community tax base. Farmers pur- chase machinery, vehicles, fuel, cloth- ing, food and more from local compa- nies. Dairies also create jobs for peo- ple who grow and ship feed for cows, as well as for veterinarians, insurance agents, accountants, bankers, and oth- ers. "It is important to me and my fam- ily to be active members of the com- munity," said Jerry Jennissen, Jer- Lindy Farms, Brooten. "We work to be good neighbors and support local efforts. It's where we live and grow as a. family." American farmers, including dairy farmers in Minnesota, are providing consumers with more and better qual- ity food than ever before. In fact, one farmer now supplies food for more than 144 people in the United States and abroad compared with just 25.8 people in 1960 and on less land every year, according to the American Farm Bureau. Specifically, dairy farmers have improved the amount of milk each cow produces, thereby reducing the amount of feed, water and space need- ed to bring milk to the world's table. According to U.S. Department of Agriculture statistics, U.S. dairy farm- ers are producing almost three times more milk with about half the number of cows compared to 1960. "Dairy farmers, processors and manufacturers have reduced the car- bon footprint of their products by more than half, thanks to production efficiencies, nutrition management and other improvements," said Jennissen. "As a dairy farmer, I'm doing my part every day, not just in June, to improve my farm, my com- munity and my planet for the next generation." June Dairy Month is the perfect time to tour a dairy farm. Take a vir- tual tour with your computer instead of . a car! Visit Midwest Dairy Association is a non-profit organization funded by dairy farmers to build demand for dairy products through integrated marketing, nutrition education and research. Per capita consumption of total milk has climbed to 605 pounds today compared with 522 in 1983 when the national dairy checkoff was created. The World Health Organization told its member nations it was declar- ing a swine flu pandemic Thursday- the first global flu epidemic in 41 years-as infections climbed in the United States, Europe, Australia, South America and elsewhere. In a statement sent to health offi- cials, WHO said it decided to raise the pandemic warning level from phase 5 to 6-its highest alert-after holding an emergency meeting with its flu experts. WHO chief Dr. Margaret Chan was expected to make a formal announce- ment on the pandemic later Thursday. The long-awaited pandemic deci- sion is scientific confirmation that new flu virus has emerged and is quickly circling the globe. It will trig- ger drugmakers to speed up produc- tion of a swine flu vaccine and prompt governments to devote more money toward efforts to contain the virus. "At this early stage, the pandemic can be characterized globally as being moderate in severity, "WHO said in the statement, urging nations not to close borders or restrict travel and trade. WHO also told countries it was in "close dialogue" with flu vaccine makers and it believed the firms would work "to ensure the largest possible supply of pandemic vaccine in the months to come." Flu vaccine makers like GlaxoSmithKline PLC and SanofiAventis have been working since last month on a swine flu vac- cine. GlaxoSmithKline spokesman Stephen Rea said the company was ready to start making swine flu vac- cine in large quantities once it fin- ished its regular flu vaccine produc- tion in July. On Wednesday, WHO said 74 countries had reported nearly 27,737 cases of swine flu, including 141 deaths. The agency has stressed that most cases have been mild and required no treatment, but the fear is that a rash of new infections could overwhelm hospitals and health authorities-especially in poorer coun- tries. Still, about half of the people who have died from swine flu, also known by its scientific name H1N1, were previously young and healthy-people who are not usually susceptible to flu. By Lou Ann Jopp, University of Minnesota Extension Blanching (scalding vegetables in boiling water or steam for a short time) is a must for almost all vegeta- bles to be frozen successfully. It slows or stops the enzyme action which can cause loss of flavor, color and texture. The blanching time is important and varies with the vegetable and size. Underblanching actually stimulates the activity of enzymes and is worse than no blanching. Overblanching causes loss of flavor, color, vitamins and minerals. Blanching in the microwave may not be effective, since research shows some enzymes may not be inactivat- ed, which could result in off-flavors and loss of texture and color. Microwave blanching will not save time or energy as it would be neces- sary to work in small quantities. Here are a couple of methods that will help you successfully prepare your vegetables for freezing: Blanching in water Wash, drain, sort, trim and cut veg- etables as for cooking fresh. Use one gallon water per pound (approximately two cups) of prepared vegetables. Use two gallons water per pound for leafy greens. Bring water to rolling boil. With vegetables in a wire basket, coarse mesh bag or perforated metal strainer, immerse into boiling water. Cover. Water should return to boil- ing within one minute; if not, you are using too much vegetable for the amount of boiling water and the veg- etables wilt become soggy. Start counting blanching time as soon as the water returns to a boil. Keep heat high for the time given for the vegetable you are freezing. Cool immediately in ice water for the same length of time used for blanching. Keep chilling water ice cold. Cooling quickly and thoroughly will stop the cooking process. Drain vegetables thoroughly. Extra moisture will form ice crystals which cause a loss of quality. Pack vegetables either by dry pack or tray pack. For dry pack, pack veg- etables tightly into containers or freezer bags. Press out air and seal tightly. For tray pack, put single layer of vegetable on a shallow pan and freeze. When vegetable is frozen, place in freezer bag or container. Press out air and seal tightly. Freeze. Frozen vegetables maintain high quality for 12 to 18 months at zero degrees or lower. Steam blanching Place one layer of vegetables in a wire basket. Suspend in steamer above several inches of rapidly boil- ing water and cover. Steam 1 1/2 times longer than boiling water blanch time. This information comes from the National Center for Home Food Preservation (more information at /blanching.html) and University of Minnesota Extension (visit Extension's food preservation website a t afety/components/ m). Father's Day is around the corner Stop in and check out all the great gift ideas/ ii~ii!~ i ~ i ~:~ WAS $1,399 - NOW (While supplies last) BESTCRAFT 8 IN STOCK/ Starting at We Service What We Sell ~ Free Delivery Available in the Area! Jim Kaye - Owner A BE$TCRAFT FURNITURE GALLERY i~ i ~ii~!i~;!~ii i:~ 320-839-2212 or 320-760-1841 (cell) Main Street Ortonville, MN Page 12 INDEPENDENT Tuesday, June 16, 2009