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Valley News and Views
Drayton , North Dakota
June 10, 2010     Valley News and Views
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June 10, 2010

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Page 10 June 10, 2010 Valley News & Views How Clean is Clean Enoug00 By Julie Garden-Robinson, Food and Nutrition Specialist, NDSU  As I worked in our backyard flowerbed, I was engaging in battle with weeds and some perennials that had grown out of control. I grabbed a handful of vegetation and braced myself in a tug of war with the pesky plants. When the long roots finally gave up the fight, I flew backward with a large clump of weeds. ] got a face full of dirt in the process. I mopped the dirt off my face the best I could and wandered to the front of our house to take a break. My teenage son and his friend were in the front yard moving stones out of a flowerbed in preparation for a landscaping facelift. With music from my high school days playing in the background and lots of joking, they were having fun despite the tedious task. The boys were fairly dirty by the time they moved a few wheelbarrow loads of rocks and dirt. I think they maximized the amount of dirt they got on themselves. As I recall, I spent a lot of time making mud pies as a child. I'd snack on carrots, radishes and raspberries from our garden, often without the benefit of rinsing under cool, running water. I'd just rub the dirt off on my clothes. OK, I wasn't a food safety specialist back then. Many kids today spend much of their time indoors playing video games and watching TE. Some kids probably wouldn't even know the recipe for making a good mud pie. We live in a fairly sanitized world with all sorts of antibacterial products available to consumers. In fact, some medical researchers have questioned whether we might be a little too clean. Antibacterial products are linked by some researchers to the development of "superbugs" resistant to antibiotics. The products kill the normal bacteria in our environment, which allows the mutated bacteria a chance to survive. About 20 years ago, the British Medical Journal published an article by D.P. Strachen discussing a "hygiene hypothesis." According to the theory, exposure to bacteria and viruses early in life may strengthen your immune system and make you less likely to develop asthma and allergies in childhood and into adulthood. Strachen noted ' a link between the increase in allergies and the increased use of antibiotics, among other things. According to other researchers, children who spend their early years in daycare may be less likely to develop asthma later in life. Kids with more siblings and pets in their households also tend to have a stronger immune system because they are exposed to more germs. On the other hand, exposure to bacteria and viruses can make us very sick, so we need to take some precautions. We somehow need to strike a balance between "super- clean" and "clean enough." This is where common sense needs to enter the picture. Enjoy digging in the dirt and harvesting some garden- fresh produce this summer. Since food can be a vehicle that transfers bacteria and viruses to people, some kitchen food safety advice will not go away anytime soon. * Be sure to wash your hands frequently when preparing food, especially after handling raw meat. Just use regular soap. Anti- bacterial soap is not more effective and could pose issues in the long run. * Rinse fresh fruits and vegetables with cool, running water, even the ones with skins you don't plan to eat. * Be sure to wash your cutting boards, knives and other utensils with hot, soapy water after use, followed by a hot-water rinse. Many food safety experts recommend using a mild bleach solution (1Tbsp. chlorine bleach per gallon of water) to sanitize cutting boards. Let them soak a couple of minutes in the solution We reserve the right to limit quantities. Not all sale items available at all participating stores. Starting and ending dates may vary by store Not responsible for graphic or typographical errors. SALE PRICES GOOD JUNE 9 - JUNE 15 PHONE 701-454-3811 DRAYTON, NORTH DAKOTA HOURS: Monday-Friday 8:00 A.M. TO 8:00 P.M./Saturday 8:00 A.M. TO 6:00 P.M. Sunday 9:15 A.M. TO 4:30 P.M. Assorted Gardettos ,..o,, 2/,4oo Chex Mix ............... 7,5-8 ozs. A.orted $249 Hawaiian Punch ........ Glon Jug 3/,20o Hy-Top Vegetables 145-1 oz. Can Light Chunk Starkist Tuna ............... s ozs. 11 alA BETTY CROCKER  GENERAL BETTY CROCKER  WILD BLUEBERRY ASSORTED ORIGINAL i COTTONELLE MILLS SUDDENLY  M IN i DOUBLE ROLL SALAD  FF CHEERIOS i BATH LUCKY CEREAL TISSUE CHARMS s 1 20 $ .1100000099 S288 "" OZS. [J " 2 2/SAI O0 Hy-Top SPAGHETTI or $ 29 Nature Valley 2/$1 O0 .............. 7.s-8 ozs. --kl Elbow Macaroni ........... 2 b. Box Granola Bars ............. e9 ozs, Famous Dave's Barbecue Sauce ........... 29 ozs. Betty Crocker Assorted Cake Mixes Betty Crocker Brownie Mix ................... Betty Crocker Frostings ................ 14-16 ozs. $ 99 $149 Betty Crocker 2/s4oo Fruit Snacks 120 Count $ ! 29 Scott Napkins .................. DAIRY DEPARTME NT SCHWBGERT CHEDDAR BRATWURST,,, s2"0" -- .3!s 3 FUNKS..... o SIMPLY POTATOES ASSORTED t HASHBROWNS,,,, ,S II 89 John Morrell $299 Sliced, Bacon ............. 2 0zs. Schweigert $299 Polish Sausage ........... 16 0zs. Oscar Mayer 2/$4oo Bologna ................. 12 ozs. Oscar Mayer :/s4oo Cotto Salami ............ 12ozs. Boneless Center Cut S 28 Pork Chops ............... Per lb. Boneless Arm Cut $1| 99 Chuck Roast .............. Per ab, J; CASS CLAY Assorted iCOTTAGE CHEESE CASS CLAY HALF & HALF IREDDED CHEESE ,lP CRYSTAL FARMS BUTTER Cess Clay Swiss Chocolate Milk ..... 64 oz. Crystal Farms Cream Cheese ............ 8 oz. Box Crystal Farms String Cheese .............. 8 ozs, Blue Bonnet Margarine ...............  b. Sticks s2,, 99 s2z9 99 [lai ;[.4; II,] !;/:1 ;/d?JI 1; k I $/199 00179 lmllmt 12 INCH ASSORTED TOMBSTONE WHOLE SEEDLESS WATERMELON... Each JUICY PIZZAS I ICE CREAM ............... " .... 00ai,, So5e CORN l Fresh KBERRIEs ' H ' .1,8oz. I  SCROUND cut-up ............... ,AI ................. I T.J. Farms .............. 24 ozs, $ I -9 Watermelon Per, 1'0 Broccoli PerBo0o, . I Hashbrowns I Fresh $'JP49 Red On-The-Vine $1 49 . $ T son Tenders, Patties or 9 Pineapples ................. Each  Tomazoes .................. Per lb. [ lcken Nuggets ..... 10-3.25oz,. 2 Green 2/$ ! O0 Dole $1 29 Country Fresh 99 Cola Slaw Mix .......... ,4oz, Bag | Onions ....................... [ Fudge Bars ................ 4ozs. $ I and then air-dry. * Cook meat to a safe internal temperature, but don't overcook meat to the point of quality loss. Use a food thermometer to avoid overcooking as well as undercooking. Here's a tasty recipe from the National Pork Board. It's featured in our new Extension publication "Now Serving: Lean Pork" available at www. (see "latest publications on the right"). Honey Pork Tenderloin Kabobs 2 Tbsp. cider vinegar 1/2 c. honey 1/2 c. mustard 1 tsp. dried tarragon 3 to 4 sweet potatoes, cut into 24 1-inch cubes 1 1/2-pound pork tenderloin, cut into 24 1- inch cubes 4 medium ripe peaches, unpeeled, pitted and quartered 4 green peppers, each cut into eight 2-inch pieces 8 yellow onions, each cut into four 2-inch pieces Olive oil for grilling Soak wood kabob skewers in water prior to adding meat and veggies to prevent burning the sticks on the grill. Mix first four ingredients in a bowl; stir well and set glaze aside. Steam or boil sweet potatoes until crisp-tender. Thread three sweet potato cubes, three pork cubes, two peach quarters, four green pepper pieces and four onion pieces alternately onto each of eight 10-inch skewers. Brush kabobs with honey glaze mixture. Lightly oil grill. Grill over medium-hot coals five minutes on each side or until thoroughly cooked, basting occasionally with glaze. Makes eight servings. Each serving has 400 calories, 62 grams (g) of carbohydrate, 3 g of fat, 7 g of fiber and 460 milligrams of sodium. (]ulie Garden-Robinson, Ph.D., L.R.D., is a North Dakota State University Extension Service food and nutrition specialist and associate professor in the Department of Health, Nutrition and Exercise Sciences.) Little Ole and the Stork Little Ole was sitting at the kitchen table doing his school homework. He had a puzzled look on his face as he considered the assignment that was due --writing an essay about his origin. He turned to question his mother. "Mama, vere did Grandma come from?" he asked. "De stork brought her," answered mama Lena. "And vere did yew come from?" asked Little Ole. "De stork brought me," his mother answered. 'd vere did I come from?" Little Ole inquired. "Vell, son, da stork brought yew, tew," mama Lena replied. With a scowl on his face, Little Ole picked up his pencil, turned to his school tablet, and began writing his essay: "Dere have been no natural births in our family for tree yenerations." Theme Cross Answers N F SlAI PIHIUIMIPIKIOICIHIAI I L L sBMIAIRIBTI'IEII G L U TBIRIAIIIDBAILIMI HIoIMIEIRITI'IRIEITIoIEI[ T A X OINIRIEITIBIEIIN[( A R E N TIRIAIEI'IGIL[O]( '1 [L[EI HIuIMITIEIEIN] SudokuAnswers 587692413 492183576 163457982 875326194 619548237 324971865 7 5 6 8 14i3 2 9 241739i658 938265741 Get a Jump Start on Kelly's AD. Get it before the paper comes out by going to www.valle ( f