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Show Orem-Geneva Times- -Thursday, November 17, 1983 It's not easy being born a turkey. It's of little consolation that they came in second in the voting for the national symbol, but at least Benjamin Ben-jamin Franklin has some kind words for them. "I wish the bald eagle had not -Hancon To Poifimm When millions of television viewers tune in to watch their favorite parades this holiday season, they'll have a chance to see Jeff Hanson of Orem sound-off as a musical All-American. Jeff, son of Mr. & Mrs. William E. Hanson, Orem, has been selected to represent Utah in the 1983 McDonald's Mc-Donald's Ail-American High School Band. Jeff plays baratone at Orem High School where he is a senior. He has been performing in bands since elementary school. v Jeff will perform in the nationally televised Macy's Thanksgiving Day Parade in New York City immediately followed by special appearances in Boston and Providence, Rhode Island. In December Jeff will travel to the West Coast to perform with the Ail-American Ail-American Band in the Fiesta Bowl Parade December 31 in Phoenix and the Tournament of Roses Parade January 2 in Pasadena, California. All of Jeff's trip expenses will be paid by McDonald's Corporation. The 104-member musical unit consists of two outstanding high school musicians from each state and the District of Columbia, plus one member each from the Virgin Islands and Puerto Rico. Members were selected from thousands of nominees on the basis of their musical achievements, the Band's instrumentation, state requirements, and taped auditions. "We will have 104 of the best high school musicians in the country meet for the first time in New York City in November," said Dr. William Foster, director of the All-American Band and director of bands at Florida A&M University. "In less than six days of rehearsal, they will prepare for a debut on national television. That's quite a tribute to the talents of students like Jeff Hanson." Han-son." As a Band member, Jeff will have an opportunity to audition for scholarships awarded by the New England Conservatory of Music in Boston, MA; the Shenandoah College and Conservatory of Music in Winchester, VA; and the National Music Camp at Interlochen, MI. A special $500 Maynard Ferguson scholarship is presented to an exceptional excep-tional trumpet player in the Band. Not Too Ecrly To Sign Up For '"Sub-for-Santa" A young, recently widowed woman told her three grammar school aged girls, "Santa is poor this year. He won't be able to come." But to the surprise and delight of the children, Santa made his annual visit after all. Because of the "Sub-for-Santa" program in Utah County, many less fortunate children will be able to have an enjoyable Christmas. In addition ad-dition to the hundreds of families that are helping, volunteers from Brigham Young University, the Provo Elks Club, and the Orem Chamber of Commerce will help. The purpose of "Sub-for-Santa" is to help those who cannot help themselves," said Bill Hulterstrom, Director of the United Way's Voluntary Volun-tary Action Center. "We want families to help families." Sub-for-Santa aids families with children between the ages of 2 and 16, he said. Volunteers provide Christmas for the selected families. The "Christmas" consists of a toy or game and article of clothing for each child, plus Christmas dinner as needed. Now coordinated by the United Way's Voluntary Action Center, Sub-for-Santa used to be handled through the Utah Division of Family Services, Ser-vices, Hulterstrom said. This year it will be handled completely through the efforts of volunteers from the community. Persons who wish to help can call the United Way's Voluntary Action Ac-tion Center Monday through Friday, 11 a.m. to 5 p.m., at 374-8108. Those people who wish to sponsor spon-sor families need to get in touch with the Voluntary Action Center as soon as possible. "Sub-for-Santa is only one of many programs the volunteers can get involved in through United Way's Voluntary Action Center," Hulterstrom said. been chosen as a representative of our country; he is a bird of bad moral character like those men who live by sharping and robbing...the turkey is a much more respectable bird and withal a true original native of America," Franklin wrote shortly after the United States became a nation. While eagles fly symbolically free above our nation, turkeys have to be content with their status as American's favorite holiday main course. The modern version of the turkey is quite different from the noble bird Ben Franklin praised in the 1700's. The turkey industry started with the American Broad Breasted Bronze breed. The breed, perfected in England, resembled the wild turkey in color and was reintroduced into the United States in the 1930's, says Don Dobson, Extension poultry specialist at Utah State University. Because this breed was not as easy to process, the industry favorite gradually changed to the Broad Breasted Large White Turkey. This breed offered more flexibility in marketing and produced a better looking processed bird, pobson says. "Utah turkey growers converted almost entirely to the white breed turkey by the mid 1960's," he says. The poultry specialists says that of the approximately three million turkey's produced in Utah each year, only 20-35 percent are consumed in the state. Most of the heavy birds (28 pounds or more) are sold mainly to eastern markets where they end up in restaurants. The lighter birds are marketed throughout the West and In-termountain In-termountain West. Although the modern turkey has ancestors that were eaten by the American Indians, there is little resemblance remaining. The modern bird is a product of scientific breeding, feeding, managing and disease control. The modern turkey not only grows faster and more efficiently, but is much meatier. The farm-raised turkeys. Hens are usually processed at 17-18 weeks. Although about 50 percent of all turkey meat is consumed in the last three months of the year, turkey is finding its way into meals on days other than Thanksgiving and Christmas, Dobson says. He savs turkev is aW pxcpUmt Science and Math; and Physical bargain and is high in protein while Education and Health beginning Fall being low in fat. f , quarter of 1983. Utah State University respar- Paul L. Taylor, Salt Lake City Thers are capitalizing on the versatili- resident, will head the Science and ty of turkey meat. Some of the new main area- iayw nas taugni ai me products they have developed are College since 1982 and prior to that turkey breast roasts, turkey steaks, burger, 1 ham , salami, pastrami, bologna, weiners and even an experimental ex-perimental versidn of tur,key shrimp. turkey has 50 percent more meat on its bones than its wild ancestors, Dobson Dob-son says. Hybrid turkey eggs hatch 28 days after the start of incubation. The newly new-ly hatched poults (baby turkeys) are then placed in brooder houses where they are kept warm for 7-8 weeks until un-til they grow their feathers and become more mature, Dobson says. After they are feathered, the young birds are moved outside into open pens. By the time they are 18-21 weeks old, many of the toms (male turkeys) can be processed and sold as "roasters" with live weights varying from 25-30 pounds. Some of the toms may be held for 28 weeks to produce the 40 pounds or havier roasting i I z o Q-Z Q-Z o o I I Expires November 30. 1983 L COUPON. UTC Officials Name Two Department Coordinators Utah Technical College at Pro-voOrem Pro-voOrem officials named two new department coordinators to represent the areas of Life Science, Physical was employed at Utah Copper Divi sion of Kennecott Copper. Corporation. Taylor has also been employed as an environmental engineer, laboratory supervisor, product metallurgist and refinery met-tallurgist, met-tallurgist, along with other special projects. Educated at the University of Utah, Taylor received his B.A. in physics and Ph.D. in physical metallurgy. He has also authored several professional articles. M. Vinson Miner, new physical education and health coordinator, began work at the College in 1975 as Intramural Director and Assistant Coach. I - """"""""""""COUPON j r -v ; LIMITED AREA j 'iflludes: PIZZA: Plus Tax yj ' 4 . - i Large pizza with two ingredients and With ThlS COUDOD 3 J I jpB I LOTSofcheese. " " """V Q J I CVLJl jrfr" "N$, Large family salad with lettuce, tomatoes, olives, 7 I "" " fly and your choice of dressing. (Serves 4-6.) I jm-l. f""" 1 ! A (f Ss GARLIC BREAD: gX 1 I J x 'r&Vt A full order of garlic bread cut 'vY H I I f(t(Cji II into 8 hot and tasty pieces. .JIlfMlJ 3iZ"T Siyy Not valid with other promotions or discounts . 1 ' ' ' GVI run CHI y CENTRALLY LOCATED TO SERVE YOU AT: 327 East 1200 South Suite 7 Orem, Utah 84058 Telephone 224-6637 C- OURS: 10 am to 5 pm Monday Thru Friday Saturday 9 am to 12 noon -2 O u u 0 |