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Tyler Tribute
Tyler, Minnesota
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April 15, 2004     Tyler Tribute
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April 15, 2004
 

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! ! AgNews d01 :00prd is Child Abuse Prevention Month ]Have you ever been frustrated child? If you area parent, the Extension News ond li0us answer is yes! As par- man children are the joy of our 00ven i00you 00ren't00 00are.,, I/Jews tt nftVren bring vitality to life in a way 11:(' othing else can. by Colleen Gengler, Extension Educator biitatlack to the frustration. While ............................................. creffl:o ",",luJ y childr g L them for d l-hallenging.  so rapidly f0tl!rd time ke tges. We c t into the ,,,;,Fe he alway lli d , ,.,m', n t expe( ooff that s: :9"'Started wa .1 We didn t, :m][encounter ana]lllds. That ionian when the a , children and we wouldn't in them for anything, kids can Ln Kids change and o rapidly that all of us have 'n time keeping up with the ld We didn't expect Jamie L into the refrigerator when always asked for a snack. al [idn't expect Adam to pull the ; off that shelf when he only lc Started walking a short time We didn't expect our pre-teen rt encounter problems with .) That was supposed to at y were teenagers. n.Nllb ,elids surprise us at all stages of aP)[el0pment. And for the most |P rents deal with ,t, sometLnes irthan at other times. We learn adrnour mistakes and we remem- ic,lat all times that we love our unctl, en. It's just that sometimes )0 t0llon't love their behavior. it] e.. !pril is a good time to be re, n.s ed of our role as parents. It's pu ', a good time for the non-par- ill n t11' ents in the community to be re- minded that we need to love and support all children. The non-par- ents can include grandparents, day care providers, neighbors, youth group leaders, teachers, babysitters, and others. Parents are the ones prirnarily responsible for the children obviously, but they need the support of others. Why is April the time to remind ourselves that we all need to sup- port youth? April is Child Abuse Prevention Month. When we think of child abuse, for most people it is a struggle to say what they can do to prevent it. They know they don't abuse children, so what role do they have? As the neighbor, relative or friend of young, busy parents we can be a tremendous support to them. We can offer childcare and other help just so they can make it through the tough times. We can educate ourselves about child abuse. Sometimes people can say, "Well how could any parent abuse their child?" It's a good question. But, what if you were abused as a child? There is the gen- erational cycle of abuse. It's only in the last 25 years or so that we have recognized that. No doubt many of those abused adults say, "I will parent differently. I won't abuse my child like I was abused." For them even with that declara- tion, it's as if there is a tape playing in their head. The tape can be "taped" over but not without edu- cation and support from others. During April Child Abuse Pre- vention Month, do what you can to educate yourself and to support young families. Abuse is prevent- able. But for any family, a word of encouragement or offer of help may be just what is needed. itchen Safety for Children on Their Own }is estimated that roughly 7 on American children are "on Own" or are "cared for by a aft' for short periods of time t school. With summer vaca- ,| Coming soon, even more chil- Will be on their own at vari- times of the day. The kitchen, Urse, is one of the first places Ten go. The following are le clues to food and kitchen p|  that you will want them to " rmber: |1. Hands carry lots of germs! lrst step in food safety is to 1 hyour hands before making or :g a snack. All you need is a 'r Soap and water. Make sure ]Water is warm, and lather up. b the back and front of your m :!is' between the fingers and do ,=. lrOrget your fingernails. Wash ]t least 20 seconds. Then rinse 11t 'ler running water and dry with |IV n towel. Proper handwashing save you from becoming ill. . ,,, 'i' Wash all fruits and vegetables .... re eating.., use just clear, 1 an running water - no soap! ii 3. When using a knife to cut r food, always cut away from ,i i'nM!irsW3V; cslklnng, ifas: eral tips for safe microwaving IJde: ' Never turn on an empty mi- ave oven. This can cause the rowave to break. ii h' Read package directions care- i y. Make sure you know how t the microwave oven con- ,! by LouAnn Jopp, Regional Extension Educator trois. For example: l0 seconds children. If you get burned work- rather than 10 minutes. Use only microwave-safe cookware. Food coming out of the mi- crowave can be very hot. Never pop the food right from the micro- wave into your mouth. Allow the food to cool for several minutes before eating. This includes letting microwave popcorn set a few minutes before opening; then open the bag so the opening is pointing away from you. Steam from the bag can cause se- rious burns. Food gets hot in the micro- wave. Have potholders handy to remove hot dishes. 5. Hot liquids, not fire, are the most common cause of burns to ing in the kitchen: a) Go to the sink and hold the burned area under cool, running water. b) If the burn begins to blister cover it loosely with a sterile gauze, or a clean cloth. c) Tell a grown-up whenever you are burned. If the burn is se- vere and hurts badly, get help from an adult immediately. 6.. Germs grow quickly in foods that are not stored properly. For example: milk, lunch meat, hard-cooked eggs and yogurt must be put back in the refrigerator as soon as your snack is fixed. 7. Discard foods like bread, cheese, jelly, fruits, vegetables Kids Discovery Kids and discovery just go to- gether. They love to discover and explore new sights, sounds, whatever we provide for them. The Lincoln County4-H Ambas- sadors will be sponsoring a Kids Discovery Day for all kids grades K-3, on Saturday, April 17 from 9:00 to 11:30 a.m., at Bethany Elim Lutheran Church, lvanhoe. The morning will include tour- Day April 17 ing a fire truck, visiting with a firefighter, meeting Suzy the pet pig, creating a pinwheel mobile, plus songs and games. If you have questions about Kids Discovery Day call Kate Johnson, 4-H Program Coordina- tor, at the Lincoln County Exten- sion Office at 1-800-745-8217, or 694-1470. [CC Loan Interest Rates L J[Ihe interest rate for 2003 corn and control of the crop until the kSOybean loans disbursed by time they choose to sell their crop. A's Commodity Credit Corpo- The interest rate for farm stor- [n during April 2004 is 2.250 age facilityloans approved in April ,,%t, unchanged from March ,,p.| , May 31, 2004 is the final date 2004 is 3.375 percent, down from 3.625 percent in March 2004. The 'Cle} l:)rOducers of 2003-crop corn farm storage facility loan program [!(ybeans to request commod- provides a seven-year loan for new Pans through the county FSA storage structures and handling on the 2003 production Pro- equipment or renovating storage s wh have not marketed the structures crop may use CCC's corn- Producers with additional ques- loan program for operating tions should contact the Lincoln while maintaining ownership County FSA Office. PICTURE A SUCCESSFUL CAREER AT BROWN Cooks. Cleans. Heats. Saves. He's got multi-tasking down pat. .+ 15 PO Box 461N New Ulm, Minnesota The Tyler Tribute, Thursday, April 15, 2004 Are Green Eggs and Ham Safe to Eat? Coloring eggs, hiding Easter" 'baskets and baking ham are com- mon Easter traditions. Sometimes the egg yolk is green or the ham Ires a greenish tinge to it. What causes green eggs and ham? Are they safe to eat'? Suzanne Driessen, University of Minnesota Extension Service Re- gional Extension Educator special- izing in food safety, answers these commonly asked questions. Q: Why is the yolk of a hard- boiled egg sometilnes green? Is it safe to eat? A: The green ring around the yolk of a hard-cooked egg happens because hydrogen in the egg white combines with sulfur in the yolk. The cause is most often related to boiling the eggs too hard for too long. The green ring can also be caused by a high amount of iron in the cooking water. The green ring is harmless and sale to eat. To avoid green eggs, hard-cook in- stead of hard-boiling eggs: 1) Place eggs in a single layer in saucepan. Cover with cold tap water by at least 1 inch over the eggs. Bring to boil. Then turn off burner. 2) Cover pan and let sit for 20 minutes. Drain. 3) Cover with cold water as soon as they finish cooking. This helps the green from forming mound the yolks. 5) Color the eggs according to the directions on the box or" color tablets. Store hard- cooked eggs ira the refrigerator and use within I week. Q: I've noticed a green tinge on the ham 1 bought. Is this nor- real/safe? A: A greenish or yellowish cast on cured meats is normal. It is caused by the way light is reflected from the fat on the surface of the meat. Wrapping the meat in air- tight packages and storing it away from light will help prevent this. The greenish or yellowish tinge is not a sign or spoilage or poor qual- ity. It is safe to eat. Q: ttow long do 1 have to cook t) r ham? Ilow do 1 know it is done? A: Cooking times vary depend- ing on the cut and size of the ham. An uncooked fresh ham weighing 12-16 pounds will take 22 to 26 minutes per" pound. A whole smoked, fully-cooked ham weigh- ing 10-14 pounds will take 15 to 18 minutes per pound to cook. A half smoked ham (cook-before-eat- ing) weighing 5-7 pounds takes 22 to 25 minutes pet" pottnd. Both cook-before-eating cured and fresh hams should be cooked to 160 de- grees. Fully-cooked hams can be eaten cold or reheated to 165 de- grees. The only way to know if the ham has reached a sate tem- perature is to insert a food ther- mometer in the thickest part of the ham. Stay away from the bone. Q: When I go to the in-laws to celebrate Easter, they leave the ham out all afternoon tbr folks to graze on. Is this safe? A: No. While it may be conve- nient to leave leftovers out instead of putting them away, it could make someone sick. The foodborne ill- ness, Staphylococcus aureus has bee found in high-protein foods, even salty ones like ham. These bacteria are found on our hands, in our noses and in infected cuts and can be transferred to Ibod very easily. Symptoms of this foodborne ill- ness show up within one to six hours alter eating the contaminated tbod. To avoid getting sick, it's important to wash hands well and refrigerate leftovers within two hours of preparing them. The Myths of Carrying Out Long-Term Care Decisions Making a decision about long term carecan be a lengthy and more Extension News =nd Views than likely a difficult process tbr many l'amilies. There are many products and pathways to consider, by Shirley Anderson-Porisch, Extension Director There are even the "myths" to con- .................................................................... sider when it comes to making a long term care decision. MYTH: there is little need to comparison shop lbr long term care policies. FACT: It is very important t0 check with several insurance com- panies and agents belbre buying a long term care policy, tt is essen- tial to make comparisons of ben- efits; the type of thcilities to which coverage is extended; the limitations of coverage; elimination periods; and certainly the cost of premiums. tf you are offered long term care insurance as a workplace benefit, take the time to compare the cost of the plan and premiums with poli- cies sold directly to individuals and vice versa. MYTH: All states have the same policies and practices regarding Medicaid and long term care ser- vices. FACT: Medicaid policies dif- fer significantly from state to state as do long term care programs and services. It is important to con- tact state or local resources for this information. MYTH: All states have the same policies and practices regarding long term care insurance. FACT: Long term care insurance is regu- lated by the state, not the federal government. This means that all states have different regulations and consumer resources. MYTH: "Professionals" are al- ways knowledgeable and available to help with long term care ques- tions. FACT: Not all long term care "professionals" may have your" best interests in mind. Use wise con- sumer decision making principles when buying long term care prod- ucts -just like any other consumer purchase, lalk with those who are experienced in long term care and are up-to-date with information that you can trust. Don't ever be afraid to check out anyone's information with a Minnesota Health Insurance Coun- selor identified above, lt'sjust one more way that you can be assured of making a wise choice for a long term care decision. Daily Corn Bid 04/12/04 2004 April 3.04 May 3.10 June 3.12 July 3.13 August 3.13 Basis -.18 -.12 -.17 -.16 -.15 All bids are subject to change without notice. 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