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Tri-County News
Kimball, Minnesota
June 30, 2016     Tri-County News
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June 30, 2016

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~4 ,9 PAGE 10 June 30, 2016 Valley Daze Kiddie Parade The Grand Champions of Thanks to all 92 kids who par- the Valley Daze Kiddie Parade ticipated- you put alot ofworkinto were "Snow White and the Seven your floats! Thanks to our judges Dwarfs." Karen Gebhardt and Tammy Others participating were: Winter, and to the American Tender Hearts Day Care, Animal LegionAuxiliary for donating Paradise, Hawks, Doctors and prizes. Patients, Saving Dory, Summer See you next year! Lovin', Eagles Kids, and Eden Valley Victors 4-H Club Valley Area Library. Little Scrapper Pedal Pull Winners The Fairhaven Old Settlers Day 7 years old was celebrated Saturday, June 25. 1 Clayton A. Kimball One of the favorite events is the 2 Grady M. Annandale Little Scrapper Pedal Pull. The 3 CeceliaB. South Haven following are the winners by age 8 years old group. Listed are first, second, and 1 Sutton K. Clearwater third place winners in each age 2 Kiley S. South Haven group. 3 EmmaA. Kimball 4 years old 9 years old 1 Parker F. Buffalo 1 Mason D. Kimball 2 Kenzie O. Clearwater 2 Matthew S. Peoria 3 loey N. South Haven 3 Maleah L. Kimball 5 years old 10 years old 1 Mya D. Kimball 1 Jolie U. Annandale 2 Payten K. Clearwater 2 Camryn K. Clearwater 3 Emily P. Annandale 3 Erin U. Annandale 6 years old 11 years old 1 Lexi S. South Haven 1 Caity K. Watkins 2 Khloe U. Annandale 2 Josie H. South Haven 3 Aiden S. Luxemberg 3 Kylie K. South Haven for solving ag-related issues in 4-H Science of Agriculture Challenge The winning teams researched and developed a livestock vaccine warmer pouch, a GPS livestock ear tag and ways to reduce/reuse school lunch food waste. Tuesday through Thursday, June 21-23, 14 teams of 4-H youth from across Minnesota came to the University of Minnesota St. Paul campus to present their research and solutions for important agricul- ture-related issues. Their projects were part of the second annual 4-H Science of Agriculture Challenge. The first of its kind in the country, the program is part of an effort to create excitement about agriculture and expand the pipeline of youth studying agriculture and pursuing agriculture-related careers. 4-H asked teams of Minnesota youth to identify agriculture-related issues in their communities and develop science-based solutions. Over the past nine months, the youth worked with adult mentors and agriculture experts to identify their issues and develop their solu- tions using science and engineer- ing practices. The 4-H'ers shared their results at the event this week, which included judging presenta- tions, campus tours to explore agri- culture and science resources at the University, and a showcase fair and recognition celebration to share their work and connect with repre- sentatives from the University and agribusiness community who are eager to meet the next generation of leaders in agriculture. "According to a recent report by the USDA, between 2015 and 2020, there will be about 57,900 jobs annually for graduates with bach- clot's or higher degrees in food, agriculture, renewable natural resources, or the environment," said Dr. Josh Rice, University of Minnesota Extension agriculture specialist. "The 4-H Science of Agriculture Challenge was devel- oped to expose youth to the wide variety of ag-related issues that they can have a role in solving y Meeker County AgSquad Science of Agriculture Team is, from left to right, Dorothy Freeman - Associate Dean for the Center of Youth Development, Andrew Massmann, Bailee Schiefelbein, Jacqueline Massmann, Abbey Schiefelbein, Casey Gohmann, Dean Beverly Durgan - Dean of Extension, and Cara Soukup - Minnesota Corn Growers Association. Submitted photo. today and in thefuture." Third place: The Le Sueur The top three teams were County 4-H Food Waste Team. awarded scholarships that can be Team members are Anna Prchal, used in any accredited university, Brian Prchal, and Tyler Fromm. The college or trade school. First place team is coached byJodi Prchal. The team members received $1000 team researched how to reduce and each, second place received $750 reusefoodwastefromschoollunch- each, and third place received rooms.Theydevelopedwaystoturn $500 each. food waste into fuel and fertilizer. Firstplace:TheDakotaCounty Judges for the challenge were 4-H Vaccine Warmer Team. Team Alisha Ryan, AgStar Financial members are Peter Breimhurst, Services; Cara Soukup, Minnesota John Breimhurst, Erik Lundstrom, Corn Growers Association; Whitney Haakon Larson. The team is Place, Minnesota Department of coached by Ann Lundstrom and Agriculture; Steve Olson, Minnesota Gary Larson. This project was to Turkey Growers Association; Roy develop a portable vaccine warm- Johnson, CargilIAnimal Nutrition. ing pouch for farmers to use when "There is a critical need for vaccinating livestock in the win- skilled agriculture profession- ter. Vaccines lose their efficacy at als, nationally and in Minnesota," temps below freezing, says Dorothy Freeman, Extension Second place: The Meeker Center for Youth Development County 4-H Ear Tag Team. Team associate dean and state 4-H members are Andrew Massmann, director. "We know hands-on CaseyGohmann, AbbeySchiefelbein, experiences like the 4-H Science of Bailee Schiefelbein. The team is Agriculture Challenge are a great coached by Sheri Gohmann. The waytointroduceandengageyouth team developed a GPS ear tag for live- in learning about agriculture, and stock so farmers can track livestock making it fun and exciting." remotely to ensure they are safe and This year's 4-H Science of in thepasture. Agriculture Challenge was made possible by sponsorship pro- IJSDA reminds Americans to avoid foodborne bacteria on the vided by the Minnesota Corn Growers Association, Minnesota Fourth of July Agricultural Education, Leadership Council, Agstar Financial Services, Jennie-O No matter where you find your- and 140 degrees F in which food- Keep hot food HOT, at or above 140 sure to boil it first to destroy any self on the Fourth of July, you will borne bacteria can grow rap- degrees E on the grill or in insu- harmful bacteria. Turkey Store, Pentair, Minnesota probably see lots of food, bever- idly to dangerous levels that can lated containers, heated chef- To ensure safety, leftovers must 4-H Foundation, University ages and grass-stained sneak- cause illness. Leaving perishables ing dishes, warming trays and/or be put in shallow containers for of Minnesota College of Food, ers. Whether you're enjoy- out too long in the Danger Zone is slow cookers. If food needs to be quick cooling and refrigerated to Agricultural and NaturalResource ing a barbecue in the great out- one of the most common mistakes reheated, reheat it to 165 degrees F. 40 degrees F or below within two Sciences, American Crystal Sugar, doors, traveling to see fam- people make, especially during Pack an appliance thermom- hours. CoBank, Rahr Corporation, Minnesota Farmers Union, South ily or friends, or spending time warmer months, eter in your cooler to ensure food If you have food storage ques- at home, the U.S. Department of Keep Food Out of the Danger Zone stays at or below 40 degrees F. tions, download our FoodKeeper Central College. Agriculture's (USDA) Food Safety The USDA's Meat and PoultryDivide large amounts of food into application. This app offers guid- To learn more, go to z.umn. and Inspection Service (FSIS) is Hotline, staffed by USDA food shallow containers for fast chilling ance on the safe storage or more edu/4HScienceofAg urging everyone to take extra food safety experts, routinely gets calls and easier use. than 400 food and beverage items. About Extension 4-H: 4-H is a safety precautions when planning from consumers with questions Packing drinks in a separate It'llgiveyouapeaceofmindknow- youth development program of the their menu. about the perishable foods left out cooler is strongly recommended, ing you served your dish safely. University of Minnesota Extension. The U.S. Centers for Disease too long. Below are their recom- so the food cooler isn't opened As always, FSIS would like Available for youth grades k-1 year Control and Prevention estimates mendations on how to steer clear frequently. Keep the cooler in the everyone to remember the four after high school, 4-Hbrs participate that 1 in 6 Americans (that's 48 of the Danger Zone this Fourth of shade, and try to cover it with a easy food safety steps of Clean, in hands-on learning experiences in million people) suffer from food- July: blanket or tarp to keep it cool. Separate, Cook and Chill and have STEM, citizenship & leadership, ani- borne illness each year, resulting Without refrigeration or a heat Replenish the ice if it melts, a food safe Fourth of JulyIreal science, creative arts and much in roughly 128,000 hospitaliza- source, perishables should not be Use the food thermometer toIfyouhave questions about the more. Through this learn-by-doing tions and 3,000 deaths, left out more than two hours ifthe check the internal temperature of Danger Zone, or any other food process, youth obtain essential life "Because foodborne bacteria temperature is at or below 90 F, meat, poultry and seafood. Use safetytopics, call the USDA Meat & skills such as problem solving, deci- thrive and multiply more quickly and only one hour if the tempera- our Is It Done Yet? guide to learn PoultryHotline at 1-888MPHotline sion making, coping and commu- in warmer temperatures, food- ture is at or above 90 F. Since the where to place the thermometer or chat live with a food safety spe- nicating that help them succeed in borne illness can spike during weather will likely be very hot on in each item. You absolutely can- cialist at These ser- their school, college, community and summer," said Deputy Under July 4, food should be returned not tell whether the meat is safely vices are available from 10 a.m. careen Research shows that youth Secretary for Food Safety A1 to the cooler within an hour. If cooked by just looking, to 4 p.m. Eastern Time, Monday who participate in 4-H have bet- Almanza. "This is likely because you are not sure how long food If you plan to marinate meat through Friday, in English and ter grades and are more emotionally people are spending more time has been sitting out, throw it out and/or poultry for several hours Spanish. engaged with school, are more than outside - away from the sink and immediately, or overnight prior to the event, twice as likely to be civically active equipment in the kitchen that help Always keep cold food COLD,make sure to marinate them in the and contribute to their communities, consumers keep food safe." at or below 40 degrees F, in coolers refrigerator - not on the counter, and are 47 percent less likely to have TheDangerZoneisthetempera- or in containers with a cold source If you plan to reuse the marinade risky or problem behaviors. ture range between 40 degrees F such as ice or frozen gel packs, from raw meat or poultry, make