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Show t - N E W S- Spanish Fork Covering what matters most WEDNESDAY, MARCH 12, 2008 • A3 Appreciate prepared protein Cope at UCUR Ready or Not Dawn Van Nosdol Vegetarians, don't read this article. If you are a bit squeamish around raw meat — toughen up. A couple of articles ago, I shared with you what my friend's grandpa, Grandpa Motes, thought that every young woman should know how to do: drive a car, shoot a gun and milk a cow. I agreed with him, but I want to take that self-sufficient thought a little bit further. Most of our food is presented to us in a way that it is fairly clean and either half-prepared or fully prepared and we just have to warm it up. One example is chicken meat. Most of our chickens are pre-cut for us and we can even buy our favorite pieces frozen individually in large bags. We can get pre-cooked and pre-breaded chicken nuggets, strips or whole pieces that we just throw in the microwave or oven. Nothing messy about that, but that isn't how it started out. I know that when I talk about this, there are going to be a few individuals out there that understand what I am talking about and have probably experienced what I have. Most of you, however, will shiver and say, "Yuck," but this is where I am telling you to buck up. I think that you should, at some time in your life, have the opportunity to catch a chicken, kill it, pluck it, cut it up, cook it and present it to your family for dinner. I'm not suggesting animal abuse and I don't feel that it is animal abuse to know how to feed your family with the animals that are provided for us to eat. I also hope that I haven't offended anyone by suggesting you do this, but I think that it serves a purpose. What makes me sad is when I see people wasting food or not appreciating the food that they have chosen to eat. When I see children wasting chicken nuggets or chicken strips and just throwing it away because they have been taught to be finicky, I get frustrated. An animal gave up their life to feed them and they just throw it away without a second thought. Oftentimes food comes packaged so neatly that we sometimes forget to appreciate where it comes from and what it once was. When I was young and living at home, my family would raise about 50-100 small white turkeys to freeze for our food storage every year. To get them to the table, we had to raise them and then process and clean them. This included catching them, cutting their heads off, draining the blood, dipping them in hot water to help release the feathers easier (which by the way is really stinky), plucking the feathers and cleaning their insides out. We would then take the cleaned chickens inside the house, wrap them and put them in the freezer. All of the family would help. My brother would catch the turkeys; On Friday, Feb. 29, 2008, Soils and Climate. Both of UVSC hosted UCUR, the them have enjoyed working Utah Conference on Un- with Dr. Carman in his labs, dergraduate Research in the especially while learning Sorensen Student Center. In about the world of scientific attendance were undergrad- research at the same time. uate students from colleges "It is such a wonderful across the state. opportunity to be involved Kevin Cope, a freshman in undergraduate research from Utah State University at USU. I have learned so and recent graduate many incredible things of Spanish Fork High and gained a much greater School, took part in the appreciation for the world afternoon session. He and of science," said Cope. "I his partner, Kyle Heywood would encourage every of Morgan, presented the student preparing for college research- they have been to look for an opportunity involved in throughout the to get involved with school year. Their project undergraduate research. It is is entitled: "Differential a tremendous complement undergraduate Gene Expression in Ovules to your education, no matter what of Apomictic and -Sexual university you attend." Boechera." UCUR was Cope's Cope and Heywood are mentored by John Carman, and Hey wood's second Professor of Plant 'Genetics presentation this year. Both of in the College of Agriculture them look forward to the rest and the Department of Plants, of their college experience. my dad would cut the heads off; my grandpa would keep the fire stoked under the large tub of water; and my mom, grandma and little sister would dunk the chickens in the hot water. Then they would pluck the feathers. I cleaned the insides out. This ritual, which we did most every year, taught me a lot of things like teamwork, working until the job gets done and something unexpected — an appreciation for the life of the animal that I was going to eat. As a family we also raised, slaughtered, cut up and packaged our own beef. We did this for a lot of years because we couldn't afford to pay someone else to do it. We processed our own deer and wild game because I had a wonderful grandpa who could teach us how. And with all that we did, my parents made sure that we understood and appreciated the animals that gave up their life to nourish us and we were taught to never be wasteful. I also want to let you know that I can clean a fish faster than anyone in my whole family (don't tell my brother I said that because he is under the delusion that he is the fastest). Take the time to think about where your food comes from and then know how to take care of it and how to prepare it from the very beginning, if you ever need to. You will appreciate the lesson of life and sacrifice and you will think twice about being so blase when it comes to consuming your protein calories. Laugh of the week: 4th Community microwave, there isn't much of that good aroma in the kitchen. What a wonderful blessing." Well, cooking is a blessing. Meal planning has been Eating is a blessing. Buying somewhat easy for me. I just groceries is a blessing. followed what my mother Putting the groceries away did. We are a meat and in the kitchen, preparing the potatoes people, so for almost meal is a blessing. every dinner (and I mean the Here is a little poem that I noon meal — supper was like to remind my family of the night meal) we had meat now and again. and potatoes and then a salad or a vegetable and always, Thank God for Dirty dessert. Breakfast was much Dishes the same every morning — cereal, cooked or cold, Thank God for dirty dishes, eggs, bacon or sausage and They have a tale to tell, either milk or juice and toast While others are going and jam. Our big meal was hungry, at noon and then for supper, We are eating well. it was either leftovers from dinner or something light. With home, and health and If mother male a casserole, happiness, then we just had a salad with I shouldn't want to fuss, it because there would be For by this stack of evidence, vegetables in the casserole. God is very good to us. For Sunday dinner, it was roast, potatoes and gravy, Your laugh for the week: salad and a vegetable and A farmer from Texas was dessert. My mom also made traveling through Vermont a lot of hot rolls for Sunday and stopped to talk to a local dinner and I have never farmer. achieved that as yet. "How large of an acreage Meal preparation has do you cultivate?*' The Texan changed a lot over the years. asked. When Grandma Roach "Oh, it's pretty big," the wanted chicken for a meal, Vermonter replied. "My farm she didn't go to KFC or to extends for about a hundred the grocery store and bring it yards in that direction and for home all cooked and ready to nearly one hundred twenty in eat. She went to the chicken that. How large an acreage do coop and with her handy you handle?" dandy chicken-catcher, The Texan smiled. "Back picked one out and soon she home," he said, "I have a had its head chopped off, ranch. I can get into my truck dipped in scalding hot water, at my house in the morning, cleaned it up, inside and turn the ignition key, step on out and soon it was in the the gas and by the end of the roasting pan or in the soup day I still won't have reached kettle. While she had a good the other end." fire in the stove, she usually The Vermont fanner nodbaked a few loaves of bread ded sympathetically, "Yeah, and the kitcheh smelled so that's tough. I once had a good. When you cook with a truck like that, too." See DISHES • A2 Easter Concert The Nebo Chorale is once again excited to present Hallelujah, a combined community Easter concert, now in its fourth year. As usual, the Chorale will be joined by the Utah Valley Children's Choir and the Payson Civic Chorale. As is the tradition, the concert will be held on the Friday before Easter, which will be March 21 this year. The concert will begin at 7:30 p.m., and admission is $2. Family tickets (immediate family only) will be $10. The Chorale wanted to bring in an organ for the concert, like they did for the very first concert. Arrangements were made to utilize the talents of Don Cook, an amazing organist who teaches as an associate professor at BYU, and is also a Spanish Fork resident. As plans developed, it was determined that it would be slightly less expensive to rent the Provo Tabernacle., which has its own organ, than to rent an organ and have it brought in and set up in the high school auditorium. The participating groups are eager to perform in this venue and take advantage of the wonderful organ, as well as the great acoustics and beautiful setting. This annual Easter concert has become a tradition for many in the community and is one of the best concerts offered throughout the year by any performing groups in the region. It is sure to touch hearts with the rejoicing spirit of Easter. Bring the entire family to this wonderful event! The Nebo Chorale is directed by Rick Lunt. It was formed in 1992 and has enjoyed many years of performing for the community. Anyone can join. Rehearsals are every Wednesday from 7-8:30 p.m. in the choir room at SFHS. The Chorale will next be preparing for its spring concert, which will be held Thursday, May 1, 2008, in the auditorium at. Spanish Fork High School. The Utah Valley Children's Choir is under the direction of Ryan Eggett and Suanne Bowcut.. The Payson Civic Chorale is under the direction of David Dahlquist. "We're the INcrowd" ...IN store ...IN stock ...INstall TODAY We're mobile! . ...150 Samples brought to your home or office ...All at wholesale prices **FIXER UPPERS** Free list with pictures. Lowest prices, these homes need i work. www.utahjcountyhomesearch.com ' Or Free recorded message 1-800-375-0059, ID#1048 Best USA Realty, Inc. Courtesy photo \HO- M E" $ O L U T I O X S FLOORING WAREHOUSE TILE | HARDWOOD | CARPET I CABINETS v / ^ See our showroom! 1-3135 Top of Center. Street in Spanish Fbrk GENE EXPRESSIONS: Kevin Cope of Spanish Fork and Kyle Heywood of Morgan present their research at UCUR. Grandma's Recipes Shrimp Dip Grandma's Recipes Betty June Ott 1 Holiday time is dip time! Homemade dips are so • simple and so much better tasting than commercial I ones. This dip is very tasty with vegetables. I 1 - 8 oz softened cream cheese 1/2 c. salad dressing | 1 - 4 oz can tiny cocktail shrimp 1/3 c. finely chopped green onion | 1/8 tsp. garlic salt Mix cream cheese and salad dressing until well • I blended. Stir in remaining ingredients. Chill. Want to garnish with bigger cooked shrimp? Here is another dip to use to get kids to eat their i fruits: • 1/2 c. .light cream cheese product I 1/2 c. strawberry, low sugar, low fat, yogurt 1/4 c. marshmallow creme I Serve with a large variety of fruits. For the fun of it, thread fruits through thin straws as kabobs. Notice to Contractors Westland Construction, the Construction Manager for the Board of Education of Nebo School District, is seeking subcontractor and material supplier bids on all trades associated with the construction of the District Office remodel and addition. The District Office construction site is located at 350 South Main Street Spanish Fork, Utah 84660. Bid proposals will be received until 3:00 p.m. on Thursday, March 27, 2008, at the office of Westland Construction, 1411 West 1250 South, Suite 200, Orem Utah 84058, (801) 374-6060. Proposals shall be submitted in accordance with Contract Drawings as prepared by KMA Architects. These Contract. Documents may be examined and copies obtained after 12:00 noon on Thurday, March 13, 2008 at the office of Westland Construction. Construction Documents and Scope Sheets (proposal form) That must be used for bidding this project will.be provided by the Construction Manager. Westland Construction reserves the right "to accept or reject any or all proposals or to waive any formality or-technicality in a proposal. |
