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Show AUGUST 24, 1983 -- High Time v, Pm Not Worth My Salt sure it wouldnt spoil. Now foods keeps long enough to grow green and pink beards in the fridge before we throw it out. By FLORENCE BITTNER There is a line of poetry which I cant otherwise identify, which goes: One by one, like leaves from a tree, all my faiths have forsaken me. My faiths have stood up pretty well, but my likes are in trouble. First it was fat, then preservatives, and now its salt. Where food is concerned, you might say if 1 like it, its bad for me. NOW THEY tell us those chemicals which keep the bacteria from feasting on the food also make it bad for our innards. Preservatives only preserve food, not people. So get rid of anything which has an ingredient you can't pronounce. If you dont know what it is, dont eat it. OF COURSE its fattening. Ive always known good food is fattening. Now they tell me its because the good flavors are suspended in fat molecules. Carbohydrates and pro- NOW THEYRE onto salt. Civilizations have been built around salt. China let the Europeans who came after Marco Polo in the Thirteenth teins dont carry flavors the way fat does, so guess what I like to eat. Carrots dont do it, century trade because they brought salt to the interior of China where the stuff was and neither does lettuce. Theyre fine for side dishes, but for down home old more valuable than gold. d the Salt routes globe, knitting the countries criss-crosse- fashioned mouthwatering gobbling slurping goodness, you need fat. Fat is also fattening. They tell me there are four calories per gram in carbohydrates and proteins, but there are nine per gram in fat. More than twice as many calories in fat as in anything else. Whoever designed together, pushing explorers into unknown areas. People and animals seem to have an instinctive need for salt. THERE IS a legend in my family that there were fisher-fol-k left in Maine and Newfoundland long before the Pilgrims came, to boil salt out of seawater so they could salt the codfish catch to preserve it on the trip home. They had traded with Indians for decades and the Indians left them alone because that was also a source of salt for the Indians. My father said, when asked if his ancestors came on the Mayflower, that those were johnny come that system must not have loved thin people because all the cards are stacked in favor of fat. IF YOU want to be thin and, therefore, attractive, forgo fat. Pie and ice cream and toast dripping with butter and fried chicken and potato chips. And chocolate. My attitude toward chocolate is: is there any other flavor and if so why? LAZY, SUMMER FUN THEN THEY started on preservatives. Read the label on almost anything. No, let me start over. You cant read the label on almost anything because of the long list of chemicals which no one can read or pronounce. . Those chemicals keep the food from spoiling. Used to be people had to eat it up the day These youngsjers seem to know what the best of summers all about as they go for another round on the ol slide. Soon, that playtime will be cut short at least for some, as school starts the 29th.. it was cooked. Sometimes within hours it started to go bad. If they put it in bottles, they boiled it to a pulp to be Adult language classes will be Art The Bountiful-Davi- s Center announces a call for entries for an upcoming member-shi- p exhibit, Infrastructure, which will be on display offered at Clearfield High 4 ESL, 5, ABE and 6, Bountiful High School, Rooms 308 ABE and 306 ESL. from Sept. CLASSES will be held Tuesday and Wednesday evening beginning Sept. 6 through May 18 from 9 p.m. is INFRASTRUCTURE defined as the basic framework of a system or organiza- You may enroll anytime during class schedule. There is no tuition fee. FOR further information please call Loma Olsen, 2. . al Ryan Dean Cottle, in the center, has been crowned as Davis County Prince. Hes the son of Dean and Patricia Cottle of Layton and was also judged most photogenic. Attendants are Sheldon Andrew Sartor, left, crowned 2nd attendant. Hes the son of Annette Sartor and the late John Sartor of Layton. First attendant is Matthew Troy Youngs, son of Mike and Pam Youngs of Bountiful. All are four years old. . as todays greatest labor- saving device. Record, Columbia, S.C; -- John Kenney Honored AtHillAFB - THIS PRESTIGIOUS award is given to an outstanding member of the technical division of SOLE for exception-- al contributions to the logistics field. Presentation of the award was made at the 18th annual International Logistics Symposium Awards Dinner in Atlanta, Ga. on Aug. 10. THE POST production sup- port idea was developed by Mr. Kenney to counteract logistic problems encountered in the late 1970s. He recognized the need for e support requirements and that large inventories of spare parts, repair parts and support equipment which had large demands in the Vietnam conflict were now in need long-rang- part of the Davis County Fair, the lirest of the fair matrons have been owned as Little Princess and attendants, hey are: Gina Roxanne Stack, center, aughter of Roscoe and Rita Stack of learfield, while attendants are Katie s Davis, left, daughter of Greg and Melinda Davis of Syracuse, crowned 2nd attendant and Bobbi Marie Bennett, daughter of Robert and Linda Bennett of Farmington 1st attendant. All are four years old except Miss Davis, who is 3. are acceptable, including paintings, drawings, prints, WORK SAVER Tomorrow has been defined HILL AFB John R. Kenney, of Bountiful, deputy chief. Weapon System and Major Equipment Division, Directorate of Contracting and Manufacturing, has been named as recipient of the Field Award for Post Production Support Program by the Society of Logistics Engineers. PRINCESS ROYALTY NAMED which makes a perfectly approved food into a First they tell us to stop eating all those delicious fat laden goodies, so we learn to like squash. Then they tell us we cant put butter on it. So we learn to like it with just salt. no-n- . Kaysville News Don Shunn who has spent the summer months in California has now returned to his home. Dr. and Mrs. Clyde Marx attended the Optometry Convention at Park City last week. Visitors of Mr. and Mrs. Lloyd Bishop for one week were their son Howard Larson and an associate, Russ Cole of Emmett, Ida. They were on business in Salt Lake City. Forty-on- e descendants of the Glen and Lola Robins family met Sunday, Aug. 14 at the Kaysville City Bowery and park for a family reunion with children, grandchildren and attending. Dr. and Mrs. Clyde Marx and family attended the Parsons family reunion Sunday in Centerville at the home of Mr. and Mrs. John Allen with 10 descendants in attendance. Mr. and Mrs. George Sheffield and their sons Steven and 1 Jeffrey attended the Allred family reunion at Spring City on Saturday. They lated visited with her mother, Mrs. Helen Madison of Spring City.. Mr. and Mrs. Harold Eggin-ton returned recently from vacationing for a week in California. They visited with her two sisters, Mrs. Tom Child at Sacramento and with Mrs. Vera Janke at Lafayette. PIZZA, sardines, potato chips, cheese and cottage cheese, and almost any fast food is loaded with salt, they ' tell me. Im not one of the reach for the salt before you taste it people, and I dont think I load my cooking with salt. Have you tried adding salt to food like potatoes and cereal after its Published in the Weekly flex on Aug. 24, 1983 Issue No. 30 NOTICE OF OPPORTUNITY FOR EARLY PUBLIC REVIEW OF PROJECT PROPOSED TO BE LOCATED IN A FLOODPLAIN. of replacement, but manufacturers were out of business or no longer wanted to produce the parts. In some cases production costs or lead time had increased so drastically that neither time nor money was available to produce the parts. , ter are $15 for an individual and $25 for a family. Member-shi- p and information brochures are available at the Art Center or by calling 581-882- 0. 0. tion. The Bountiful-Davi- s Art Center is pleased to recognize the talents of its members, who provide the support for many of the Centers programs and activities. Eligibility is restricted to members of the Bountiful-Davi- s Art Center. Both two-an- d media 7-- PRINCE,ATTENDANTS CROWNED which makes edibles taste good is going to hurt you? photography, sculpture, ceramics, needlework, fabrics and others. ALL ITEMS must have been completed within the last two years and not previously shown at the Bountiful-Davi- s Art Center. All entries must be for sale. Artists are asked to submit at least two but not. more than four pieces for entry. There will be a $5 entry fee per artist. Ideally, each artist will have a minimum of two pieces exhibited. Receiving dates are Friday, Aug. 26 from 10 a.m. to 4 p.m. and Saturday, Aug. 27 from 10 a.m. to 2 p.m., to the Bountiful-Davi- s Art Center, 2175 S. Main, Bountiful. Entry forms will be available at that time. YEARLY memberships for Art Cen- the Bountiful-Davi- s hand-deliver- , LET Kaysville City Corporation, North Main, Kaysville, Utah 84037 TO ALL INTERESTED AGENCIES, GROUPS AND PERSONS: On or about September 30, 1983, Kaysville City proposes to request the release of Community Development Block Grant Funds through the Utah Department of Community and Economic Development to be used for the installation of culinary water lines and fixtures in the West Kaysville, Utah area. The total cost of the project is $161,196 of which Infrastructure will open Tuesday, Sept. 6 and continue through Friday, Sept. 30. A reception honoring the artists will be held Sunday, Sept. 1 1 from 5 p.m. The public is invited to attend and meet the artists. Gallery hours: Mon2-- day, 5-- p.m., 9 Tuesday-Frida- y, 10 a.m. to 5 p.m. and Sunday, 5 p.m. FOR MORE information on the Infrastructure exhibit, please contact the Bountiful-Davi- s Art Center at 2175 S. Main, Bountiful, telephone 2-- 581-882- Receives Washington Internship Paul Toller has been chosen to work for the United States Senate Banking Committee in Washington, D.C. Utah State Senator Jake Gam is chairman of this committee. PAUL IS a graduate of Viewmont High School and a 1983 graduate of Weber State 5 FOR YOUR INSURANCE NEEDS is block grant funds. $158,3 The project is proposed to mitigate the blight conditions in the West Kaysville area resulting from inadequate culinary water service. A portion of the proposed project water lines and fixtures will be installed in flood hazard zones. Kaysville City has additional information on the proposed project available at City Hall, 44 North Main, Kaysville, Utah 84037. Comments may be submitted to Kaysville City at the above address until September Auto - Home Business - Health Life - Disability Call Dick Tibbitts -5- 44-1039- THE KAYSVILLE INSURANCE 9, 1983. CENTER KAYSVILLE CITY CORPORATION Gerald A. Purdy, Mayor 44 North Main Kaysville, Utah 84037 Kaysville Professional Plaza 475 No. 300 West College. While attending Weber State, Paul held leadership positions in student govem-meand Phi Kappa Alpha nt Fraternity. The Lightweight Heavyweight CLASSES Now You Can Afford A Top Quality Chain Saw and as a Second Language Dollars Off Sale! CLASSES will be offered at.. Clearfield High School Rooms S-1- 4 S-1- 5 S-1- 6 ESL ABE ABE Bountiful High School Rooms 308 ABE Buy This CS-400E- 323 Chain Saw VL At $30M OFF! Hut and Wednesday evening beginning September 6, 1983 through May 18, 1984. every Tuesday TIME: 7:00 P.M. to 9:00 P.M. ENROLLMENT: ytimeduring class schedule Free Tuition For Further Information, Please Call LORNA OLSEN, 45 1 102 1-- ' FREE Case Extra Chain 306 ESL COST: Re- US SHOP ADULT BASIC EDUCATION ENGLISH have WHAT GOES next? Maybe we should develop roots and get our nourishment from the ground the way our plants do. Maybe we should grow computers on our roots so we could filter out the chemicals which come from the ground in the first place. As I type this, the girl at the next desk is munching on dried raisins and sunflower seeds. Hasnt any one told her about preservatives and cholesterol? Hasnt anyone told the birds about it? WHATS LEFT to eat? If you find anything to eat that wont hurt you, is there any fun left in eating? One thing Im sure of, theres no fun without eating. 44 Adult basic education classes and English as a second ABE, sprinkled w ith salt. What Id like to know is who designed things so everything Art Center Classes Slated School, Rooms lately people. Now they tell me I am supposed to get along with a minimum of salt. They say I eat far more than I need of that fine seasoning. EVEN THOSE approved foods which come straight from the garden are better I ENJOY a salad as well as the next person, but 1 like it laced with salt and dressing, cant then they tell us we the salt. cooked? Just doesn't do it. Or have you tasted meat cooked without salting it before it s cooked? Quantities are limited so HURRY to: C & S SMALL ENGINE REPAIR 645 No. Main, Kaysville Sale Price 269 95 |