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Oakes Times
Oakes , North Dakota
November 27, 2003     Oakes Times
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November 27, 2003

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Section B --- The Times Leader, Thursday, November 27, 2003 • Sales. Service. On Site Service • Computer/Printer Accessories • Installation• Pickup & Delivery Call 1-701-375-7211 ft.- in-icing l)arren Adam - Owner Call AL BAKKEN • CELL 701-320-5921 TOLL FREE 1"800-726-7580 1905 8TH AVE. SW * JAMESTOWN, NORTH DAKOTA 4 .... COUNTY FARM NaTanya Olson - NDSU Extension SKUNKS As I was disposing of the 6th skunk that I have trapped in our barn recently, I am reminded that there are a lot reasons that we should be weary of this black and white creature. Besides their pun- gent smell, they are also a very common carrier of rabies. The risk of rabies is up this fall thanks to a population explosion among the region's skunks according to a North Dakota State University vet- erinarian. "Everyone who has a dog or a cat should have that animal vac- cinated," says Charlie Stoltenow of the NDSU Extension Service. "It's a real tragedy to lose a family pet to a disease that can be prevented." Some livestock producers may want to take similar precautions, Stoltenow says. "If there are live- stock such as breeding stock that you cannot afford to lose, remember that vaccinations are available for just about every species of domesti- cated animal."For pets, an initial vaccination is administered at three months and again in one year. Depending on the vaccine, boost- ers can be given at one- or three- year intervals after that. The North Dakota Health Department has seen more than a 40- percent increase in animal rabies cases this year, and the NDSU diagnostic laboratory has documented rabies cases in elk and bison something that's extremely rare. Stoltenow says, "Virtually all of those cases can be traced to skunks." Skunks are the primary carrier of rabies in this region and Stoltenow says wildlife experts esti- mate that 400,000 skunks are born in an average year, but this year there may be up to three adult skunks per square mile. This may explain my over abundance of them. "Tests indicate that up to 90 per- cent of skunks test positive for rabies." Stoltenow says. The best way to deal with skunks is to avoid them; however, skunks that frequent livestock pens, farmyards or popu- lated areas may need to be destroyed. Stoltenow urges livestock pro- ducers to be on alert for animals that act strangely and for unexplained livestock deaths. Consult a veteri- narian in such cases and bury or burn dead animals. "Remember that you don't need to North Dakota Farmers Union applauds Senate action that instructs members of Congress to uphold funding for implementa- tion of country-of-origin labeling (COOL) on meat products. "This is another significant vic- tory for producers and con- sumers," says Robert Carlson, president of the North Dakota Farmers Union. "North Dakota producers overwhelmingly voiced their support for COOl at USDA field hearing held earlier this year. Clearly, Congress is listening to the concerns of producers. This is a welcome change, considering the bush Administration and USDA have been representing the inter- ests of the meatpacking industry." The "Sense of the Senate" amendment passed by a vote of 58 be bitten to contract the rabies virus," he says. "It can be passed with saliva and other bodily fluids." That means any dead animals or animal that potentially carries the virus should be treated with care. "If you think that you've been exposed to rabies, contact a doctor immedi- ately," Stoltenow says. "Rabies in humans can be treated if treatment begins soon enough." Speaking from personal experience, rabies treatment and the loss of bird and livestock due to the skunks is not worth the small price to dispose of the smelly animals. to 36. It specifically instructs House and Senate conferees to maintain COOL funding in the agriculture appropriations bill, which will go to a House-Senate conference committee for final revision. In July of this year, U.S. House members voted to withhold fund- ing for the meat products section of the labeling program. Mandatory country-of-origin labeling, which passed both the House and Senate in 2002, was signed into law by President Bush as part of the 2002 Farm Bill. The law requires country-of-origin labels on fruits, vegetable, beef, pork, lamb, peanuts, fish and shell- fish by September 30, 2004. Farmers Union members have been longtime advocates of a BY IODI BRI/ML.. ItX1rlClI$1OII/IIUTIlltlOM ltDgCA I'IOM AGItlfI' A day for indulgence is upon us. I wish for you to have a warm place to spend your Thanksgiving Day Holiday, with an ample amount of food, and family. Along with holidays and fami- lies also comes traditions. Some habits like traditions are hard to break, but for your sake, I hope you have updated your turkey preparation methods. I know it is difficult to change the ways we have always done things, but stop to think for a minute, just what has changed about our food supply. Very few items we eat anymore, come "farm country-of-origin labeling pro- gram. "This has been an uphill bat- tle," says Carlson, "and we will continue the fight to see this implemented." In related action, the SEnate rejected an amendment to offset crop and livestock losses incurred by producers in the past three years. "We're disappointed the emer- gency disaster aid amendment did- n't pass the Senate," Carlson said. "The need for disaster aid will continue until more complete crop insurance coverage is available to producers." Last year, Congress did provide limited assistance that fell short of actual losses suffered by producers due to drought and other weather-related disasters. fresh" as we once knew it. Many of our food items, especially meat items, come from large confine- ment herds or corporate farms. One of the obvious differences about the meat supply is that when these animals are grown in a con- finement situation, animals are more susceptible to diseases. This is why it is vitally impor- tant to thaw those turkeys properly and cook according to USDA specifications. I recently had a visit by a resi- dent poultry expert. We were vis- iting about farm flesh eggs versus store bought eggs. I was told that if I was going to hard boil farm flesh eggs that it Was a good idea to let them set in the refrigerator for a couple of weeks for the best results. My first response was "are you crazy" you can't keep eggs for 2 weeks. Then I was informed that most eggs you buy in the grocery store have been sit- ting in warehouses for up to a month before going to the grocery stores. Now, is there any wonder why people get salmonella poison- ing? This leads me back to handling and cooking that turkey properly. Our food supply is no longer han- dled the same way it was 20 years ago so why handle your food the same as you did 20 years ago. Thawing-When thawing that turkey, PI EASE do not thaw on the kitchen counter. If you thaw that bird in the refrigerator, allow 24 hours for every 5 pounds of turkey. If you choose to thaw in water, it is best to thaw in a leak proof bag. Place the turkey in cold water and allow 30 minutes pound, changing water every 301 I ha minutes• |was Prior to roasting, rinse th~the, turkey with water and remove tl~lraditic giblets. It is best to cook stuffin=~p half in a separate pan, rather than stuff~,,,=,, ing the bird to allow even cookin~'fiila of the turkey. If you choose ,~e as 1 stuff the turkey, stuff loosley an~,-,.__ cook until stuffing reaches 16~lorel degrees. ~ione Don't forget about clean-ul~about Make sure you use a bleach-wate~ Ion ) • g sotuuon to clean the counter spa4"cam used for preparing your turkey a.~ks9 all surfaces you may have come~, OI~ contact with. ~Uch Roast your turkey in a 32~d "" f t atel degree oven. An 8-12 pounL__ turkey takes about 3 hours, l~fm~rnnCr sure to use a food thermometer rE,,, "-" .,~z[ I1 IIO check for doneness. You can ordeL . lccora a free thermometer by callinlk _, Butterball at 1-800-288-837~,m ,.Piz01ell You can check for doneness,smn.~h " inserting a food thermometer ifllLr~r~'01 the thigh of the bird. Temperatui~oles~un. of 180 degrees should be reached~m=°ven When turkey is done, a!!ow .~˘?~ bwd" to set for about 15 minutqk,-__~e m'"" outside of the oven for optin~e~.. juicines'sl ..... ' ,j:dl°wr Now for the deal breaker, Y~T' r 4 ~ i=1,95 I have followed all the steps to a[-'. • : c/ations, to this point, now don't ruin mL- lcaving that' turkey out on ~14990-( counter i%r hourL Get those9 overs in the refrigerafor immec ,a-U • ~ni ca ately following the meal. [ Have a wonderful Thanksgiving. were ]ver, su Tat wet to 10f a c, |larity,, Get a Great To advertlse HELWlG EXCAVATING Get a Great Deotl In thls Service o...... ND Deoll SALES --" PARTS -- SERVICE $7 per week Directorg 407 N 7TH ST., OAKES, N.D. 58474-1001.Bus: 701-742-2448. FAX: 701-742-2853 $7 per week contact --. s-- _uI uI Ethet 349"3222 .~ DEMOLITION [ iIIIIl l:V TR||Plfllll or " TREE REMOVAL IdllllEIk I lUUIUlUlIJ Karen ' DITCH DIGGING II1˘ 27 YEARS OF OUALITY PEOPLE !-2361 °0" G R A VE L HAULING 'I~= "! 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