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Show . ^ * . • • • " " • • '. .• " - \ ' : ' ' " •••• "• i : Fhe Beaver Press .and , • • • • • • . ' • , " - ' - • • ' / : • ' • ' • • - ' • . • • • • • • : » • • . ' v ' t - . . • . , - " • [ ; ' , • . ' / 4 - • • . ' • ^ • v . v i , - - v - - v ; r . " " • . - : • •. '-••••• ? \ • j . ^ 1 : v , . , : , ^ . ^. v - ..,,.,. ,•.-;-. i. " . ' - September 24; 2009 - Page. 4 -j/;. national, state and local offices. These programs are designed to Improve the economic stabili(NAPS)—Even the most timety of rural communities, busipressed home chefs can find ways to add a personal touch to the* nesses, residents, farmers and foods they cook and bake. ranchers and improve the qualiThe key is to look for time-savty of life In rural America. Rural ing, convenient ingredients that Development has an , existing quickly add quality, taste and flair portfolio of over $114 billion in to the dishes you make. Add-ins and toppings are recipe enloans and loan guarantees. ' hancers, and the right ones can he Douglas currently operates combined with batter, cookie a family farm and ranch In Utah. dough, pastries, breads, muffins, Since 1997, he has served as pies, salads, pastas, stir-fries' vegetable side dishes and more. President of the Utah Farmers, The ingredients create a finUnion and as former Secretary ished product that looks and tastes of the National Farmers Union, like it was made from scratch, but In 2008, he served as a Rural ifs much easier. Agriculture Steering Committee For instance, a new line of flaMember, advising the Obama vorful recipe enhancers called Fisher Culinary Touch Cooking campaign on Issues relating to and Baking Add-lns arid Tappings rural America. From 2001-2006, is limited only by the imagination Douglas served as Chairman of of the cook. Here's how you can the Governor's Agricultural use them: Advisory Board in Utah. He also • Pecan, Cranberry, Orange Blend—Crunchy, toasted pecans served 14 years on the Howell are blended with sweet cranberTown Community Council, and ries and orange zest. They're great 15 years as the Northern Utah for adding a light flavor to baked Soil Conservation District goods,fromcookies to breads, Director. • Frosted Walnuts—FreBh walnuts are deliriously frosted with a The USDA provides leaderspicy-sweet coating, which makes ship on food, agriculture and them ideal for salads, pies and natural resources and touches coffee cakes. the life of every American. • Toasted Pine Nuts—Slowly Reflecting President Obama's toasted to perfection, pine nuts commitment to expanding eco- •add a hearty flavor and crunch to pastas, salads, an array of authennomic opportunities in rural tic ethnic dishes and treats. America, Agriculture Secretary • Walnut, Apple, Blueberry Tom Vilsack and the USDA are Blond—Fresh walnuts blonded working to enhance availability .with sweet blueberries and of broadband, promote the ,;apples create an ideal.flavor development of renewable /combination for cakes, muffins and strudels. energy, to conserve, maintain • Toasted Cashews—Slow and improve our natural roasted and rich 5nflavor,cashews resources and environment, 'jadda golden crunch and roasted and promote a sustainable, flavor to stir-fries, salads and vegetable medleys. safe, sufficient and nutritious food supply. Easily Add Pizzazz To Everyday Dishes The Obama Administration recently announced that David Conine-will serve as Utah State Director for Rural Development and Arthur L. Douglas will.serve as the Utah Executive Director for Farm Service Agency at the USDA. "Both Mr. Conine and Mr. Douglas will be important advoThe Bureau of Land cates on behaif of rural commuManagement, National Park nities throughout the state and Service, U.S. Fish and Wildlife help administer the valuable Service, and U.S. Forest prograrns and services provided ^Service plan to Issue multiple by the USDA that can enhance ^contracts for a wide range of economic success," said vegetation treatments. To help Agriculture Secretary Tom ^potential contractors understand lis solicitation, pre-bld work- Vilsack. fshops have been scheduled. Conine has worked for the past seven years with the Rural The services in these conCommunity Assistance. tracts are designed to provide Corporation (RCAC). In this |for vegetation reduction, prerole, he assisted the housing •scribed burning, and related nfeeds of low-income residents 'services. Treatments may and provided much needed require vegetation manipulation, bum unit preparation, and pre- information on the USDA housing programs and the broader scribed burning. This may issues of rural community and (include furnishing crews, super• vision, transportation, engines, economic development in conchainsaws, hand tools and inci- junction with USDA's Rurai Conine "dentals to perform work such as Development staff. worked to provide technical ^mastication/grinding, slashing, [lop and scatter, hand piling and assistance on grant applications jver, Dixie harrow, mowing, and training programs on hous[fire line construction, fuels pull- ing organization staffs, including ack, snag felling and herbicide construction, supervisors, and assisting to have more plans to application. Vegetation management develop housing that Is more ^treatments and related services energy efficient for low income pn this contract may occur in the residents. Rural Development states of Arizona, California, administers and manages over Colorado, Florida, Idaho, 40 housing, business, and comKansas, Montana, Nebraska, munity Infrastructure and facility Nevada, New Mexico, North programs as laid out by Dakota, Oklahoma, South Dakota, Tennessee, Texas, Utah, and Wyoming. This is a 100 percent Small Business Set-Aside. '. Solicitation Number L09PS00981 for this "Request for Proposals" will close on October 26, .2009. From fwwwiedconnect.net, interested parties can access the solicitation by clicking "search public ^opportunities," change search [for Vegetation lanagemenf tojects completely.*Sprinkle with powdered sugar. Yield: 12 muffins. Walnut And Fruit Snack b Recipe add-ins and toppings quickly add taste and flair to dishes. ' The following recipes can help you enjoy these add-ins and toppings: Ris« And Shine Gntoieal Muffins VA cups all-purpose flour 1 cup milk % cup old-fashioned rolled oats % cup eanola oil % cup granulated sugar 1 tablespoon baking powder 1 teaspoon vanilla extract 1 cup Fisher Pecan, Cranberry, Orange Blend Powdered sugar, optional Preheat oven to 400° F. Lin© 12-cavity muffin pan with baking cups; set aside. In medium bowl, combine flour, oats, sugar, baking powder and pecan, cranberry, orange peel; mix well. In small 4 bowl, whisk together milk, oil, egg and vanilla eartract. Stir milk mixture into flour mixture, mixing until just combined. Fill baking cups % fuli Hake 15 to 18 minutes until toothpick inserted in center is clean when removed. Remove from oven; cool muffins m pan on cooling rack 5 to 8 minutes. Remove from pan; cool : Blend: :: 2 cups all-purpose flour '-'1 teaspoon baking soda 1 teaspoon baking powder : % teaspoon salt : 54 cup (1 stick) unsalted butter, softened .; 1 cup granulated sugar ' 2 eggs .': X tablespoon vanilla extract 1 cup sour cream -~ 1 cup Fisher Walnut, Apple* Blueberry Blend \\ Tapping: '';. % cup packed brown sugar.; : '/< cup granulated sugar . 1 teaspoon ground cinnamon P r e h e a t oven to 350° F. Grease and flour 9 x 9-inch b a k i n g p a n ; set aside. In medium bowl, combine flotiur, baking soda, powder and salt; mix .rell. In large bowl, cream buttvi- and s u g a r using an electric mixer. Add eggs and vanilla extract. Gradually add flour mixture to butter, niix while alternating with soi*r cream. For topping, combine sugars ai*d cinnamon. Spread half of b a t t e r mixture into prepared baking pan. Sprinkle with half of topping; then w a l n u t m i x t u r e . Carefully spread remaining batter ov£r walnui mixture; sprinkle remaining topping over batter. Bake 30 minutes or until toothpick inserted in center is clean when removed. Remove from oven; cool. Yield: 12 servings. For more information, visit www.fishernutsxom. Itype in the solicitation number •(L09PS00981) and click "search." Contracts must be registered at www.ccr.gov to be [considered eligible for award. SCHEDULE OF PRE-BID WORKSHOPS r Bureau of Land Management ^Wednesday, September 30, [2009 6:30 p.m. - 8:30 p.m. fSalt Lake Field Office [2370 South 2300 West Salt Lake City, Utah 84119 [Daren Turner - 801-977-4337 ; Bureau of Land Management Thursday, October 1,2009 6:30 p.m. - 8:30 p.m. Vernal Fir© Center 1430 East 100 South ; Vernal, Utah 84078 Hank Barela - 435-781*4472 ^Bureau of Land Management ^Monday, October 5, 2009 ; 6:30 p.m. - 8:30 p.m. ; Cedar City Field Office •176 East DL Sargent Dr. Cedar City, Utah 84720 Paul Briggs - 435-865-3002 Bureau of Land Management Tuesday, October 6, 2009 6:30 p.m. - 8:30 p.m. Richfield Field Office 150 East 900 North Richfield, Utah $4701 Justin Johnson -'435-743-3137 For additional information^ contact: BLM Sam WImmer, Procurement Analyst, 801-5394177, SamJArtmmer@blrn.gov FS - Bryce Eddy, Contracting Officer, 801-625-5448, beddy@fs.fed. us NPS - Tammy Gallegos, Contract Specialist, 505-9886085, tammy_galiegos@nps.gov FWS .- Neal' Beetch, WUl/RFA Coordinator, , 303-445-4367, neaLbeetch@fws.gov Rfe^-i.ife;:-3i;'..;- ^^^yfe^i^ THE S5GURD TO RED BUTTE PROJECT IS AW INVESTMENT IN OUR FUTURE." 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