Page 10
November 28th 2013
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Valley News
and Views
Try putting large trays of eaten in the student cafeteria which trims food waste, labor
veggies and fruits first, and in quite a long time, and I and water use.
place the higher-fat, higher- was pleasantly surprised by We stopped at the hot food
calorie foods farther down the vast number of choices, line first. "Do you want red
the buffet line. We each grabbed a plate sauce or Alfredo sauce on
Recently, I ate lunch with and proceeded to make our your spaghetti?" the pleasant
my 18-year-old son at the choices. They no longer use young worker asked me.
campus foodservice. Ihadn't trays at the food service, "Could I have some of
each?"I replied. I noticed the dessert bar
"You sure can!" he said as as I walked to the table with
he created a neat pattern on my heaping plates. I really
my pasta and added a thick needed a tray. The desserts
slice of garlic bread to my looked tasty, too. I set my
plate. I think he gave me a plates down and went back
double portion, though, to fit for a dessert. However, I did
all that sauce, choose a small piece. Well, it
He added a big scoop of was kind of small.
green beans on the side. When I settled down to eat
I bypassed the make-your- surrounded by my bountiful
own sandwich buffet and the assortment of food, my son
area with all-daybreakfast. I grinned at me and said,
stopped at the salad bar and "You have a lot of food there,
picked up another plate. I Mom." As we ate, my son
added about five different raved about the pineapple
types of salads to my second soft-serve ice cream.
plate. "Would you get me some
We reserve the right to limit quantities Not all sale items available at all participating stores,
Start}rig and ending dates may vary by store. Not responsible for graphic or typographical errors.
SALE PRICES GOOD NOVEMBER 29 - DECEMBER 3
PHONE
7O 1-454-381l
DRAYTON, NORTH DAKOTA
H_H__QJJ_~:
Monday & Thursday 8:00 A.M. TO 8:00 P.M. t Tuea,, Wed., & Ftl. 8:00 k.u. To 6:30 P.M.
Saturday 8:00 A,M, TO 4:00 e,a. / Sunday 9:00 A.M, TO 4:00 P,M.
ASSORTED HY-TOP
EO CIDER
CS )KIES APPLE
s3'" 3
TOMATO ........ ............. .....
AM B LHICK
N N DL~ ~ NORTHERNBATH
SOUPS TISSUE
I " ozs. I
LAYS ASSORTED
REG. $4,99
PARTY SlZE
CHIPS
s3ss
Hunt's Assorted
Tomatoes .................. 14.s ozs.
Joan of Arc Assorted
Kidney Beans ............... tsozs.
Chef Boy-Ar-Dee
Canned Meals .............. 15 ozs
Hunt's Assorted
Spaghetti Sauce ............ 24 OZS.
Selected Varieties
Creamettes Pasta ........... 16 ozs
Minute Rice
White Rice .................. 2B ozs
Hunt's
Tomato Sauce ............. t5 oz. Can
O0 Famous Dave's
Barbecue Sauce ............ 29 ozs.
1 -9 Betty Crocker Assorted
Cookie Mix ................ 175 ozs.
I00 Kellogg's Bite Size Assorted
Frosted Mini Wheats ..............
99 35 Count
Clorox Wipes ....................
s22, ..,°, o,., s2z,
Napkins .................. 250 Count
29 Betty Crocker Assorted i Glad
Cupcake Mix .................... Press 'n Seal ............... 7o sq ft
aS Betty Crocker Assorted $J't 49
Brownie Mix .................... . ~ TAKE ADVANTAGE OF GREATER
Assorted 29 SAVINGS WHEN YOU REDEEM
Hunt's Pudding .............. 4 Pack YOUR SHOPPER'S CASH CARDS
6OLD PLUMP
OSCAR MAYER COTTO SALAMI or
BONELESS Am CUT
BONBESS COUNTRY STYLE
Schweigert Chicken
Patties or Nuggets ..... 26-30 ozs.
Armour
Meat Balls ............. 14ozs.
Milford Valley Farms
Chicken Kiev ......... 5 ozs,
Milford Valley Farms
Cordon Bleu .......... 5 ozs.
499
John Morrell
Braunschweiger ...... 16 ozs.
John Morrell
Cervelat ............... ozs.
Oscar Mayer Assorted
Lunchab[es with Juice Pack ....
4 oz. Average
Lobster Tail .............. Each
16ozs.
Per lb.
19
Per lb.
HY-TOP
ASSORTED SHREDDED
88
8 ozs~
CASS CLAY
ORANGE JUICE
64 OZS.
CASS CLAY
HALF & HALF
Pint
CASSCLAY
WHIPPING CREAM
Pint
Cass Clay Assorted 2/$
Chip Dips ............... 8
Shedd's
Country Crock Spread...
simply Fresh Assorted
Mashed Potatoes ....... 24
Hy-Top
Butter ................... 4X4 BOX
S249
PEPPERIDGE FARM
GARLIC TOAST
S
BABY
CARROTS .........
FRESH
CRANBERRIES .....
....................... DOLE
COLE SLAW MIX.
JIMMY'S
COLE SLAW DRESSING
19l $
1lb. Bag CRISP
CELERY ..........
12 oz.
Bag
FRESH
YAMS ........
SWEET
ONIONS .......
29
Each
11.25 ozs.
ASSORTED
BANQUET
TV DINNERS
TOMBSTONE
ASSORTED
12" PIZZA
Each
CASS CLAY VANILLA
NY VANILLA
ICE CREAM
4 Quart Pail
Old Orchard
Apple Juice ............
Old Orchard
Cran.Juice Blends ........ =s.
pineapple ice cream?" I
asked. He didn't raise an
eyebrow as he rose from the
table. He's a good son.
While he was getting us
ice cream, I added some of
my untouched food to his
plate to avoid wasting it. I
had taken and eaten way too
much food. I was groggy all
afternoon.
As we move into the
holiday season, we often are
tempted by all sorts of food
attractively arranged on
buffet lines at holiday parties.
We might eat way more than
we usually do.
Researchers BrianWansink
and Andrew Hanks from
Cornell University recently
reported the results of their
buffet experiment in the
online Journal PLOS One.
The researchers studied the
foods chosen by 124 people
at a brea ast buffet during a
health conference.
The foods included "less
healthful" breakfast foods
such as cheesy eggs, bacon,
fried potatoes and cinnamon
rolls. The "more healthful"
options were fruit, low-fat
granola and yogurt. One
buffet line was set up in
order from "most healthful"
to "least healthful" and
the other line set up in the
opposite order.
The order the foods were
presented in had a major
impact on the food choices
of the conference attendees.
The first three foods on the
buffet line made up about
two-thirds of the food chosen
by the participants.
When fruit was first on
the buffet, 85 percent of the
people served themselves
fruit. When fruit was last on
the buffet line, 54 percent
added some fruit.
How can we use this
information? You can nudge
people in the direction of
healthful choices by placing
the more healthful choices
first in line. Try putting large
trays of veggies and fruits
first, and place the higher-fat,
higher-calorie foods farther
down the buffet line.
Next time I am at a
tempting buffet or cafeteria,
I am going to follow my own
advice:
Check out all the food first.
Peruse the full buffet menu
before you decide what you
really want to eat. Start with
the fruit and vegetables.
If you want to try many
foods, serve yourself very
small amounts.
Slow down and visit with
your companions. Have a
glass of water and some salad,
fruit and/or soup before you
go to the main dish .area.
Decide ahead of time
how many times you will go
through the buffet line or
how many clean plates or
bowls you will accept.
Stand away from the buffet
line so you are not tempted
to graze continually.
Here's a recipe adapted
from the University of
Nebraska Lincoln Extension
Service office in Lancaster
County. Broth-based soups
rich in vegetables and beans
are filling foods that curb
your appetite. This one also
makes use of leftover turkey.
Mediterranean-style
Turkey Soup
1 Tbsp. olive oil or
canola oil
1 chopped, sweet yellow
onion
I c. thinly sliced carrots
I red bell pepper, diced
2 tsp. diced garlic
1 (15-ounce) can diced
tomatoes
4 c. low-sodium chicken
broth
1 Tbsp. dried basil
1/8 tsp. cayenne pepper
(optional)
2 c. chopped roasted
turkey (or chicken)
2 (15-ounce) cans Great
Northern beans (or
other white bean)
Salt, pepper to taste
Parmesan cheese
(optional)
Heat oil in medium-sized
pan over medium heat.
Continued on Page7
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