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Sidney Herald
Sidney , Montana
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May 14, 2003     Sidney Herald
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May 14, 2003
 

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14,2003 Se g the MonDak area since Sk y tLorak eac e BY JUDY JOHNSON Richland County Extension Agent your opinio last few months the 8erald-Leader has on the 2003 section. faxes, e-mails and schools we use I even tried to school involved but the school , Which is OK. a lot of time to put section. It's one sections we of course the par- it as part of their Scrapbooks of their Family and Consumer Science (FCS) students in Fairview and Sidney partic- ipated in a four-hour ServSafe work- shop team taught by Judy Johnson, Richland County extension agent, Jeanne Lange and Rosemary Weber, Family in Consumer Science teachers. This workshop was part of the Mon- tana Food Safety Works program, which provides food safety training to students and teaches job readiness skills for those who are current or potential candidates for working in food service. Funding from the Montana Beef Council provided ServSafe Employee Guides for students, which can be used in future FCS curriculum. The ServSafe training is the same training offered to local restaurants and food vendors for training employees in food safety. Students gave it their best shot answering trivia questions as part of learning about bacteria, personal hygiene, preparing and serving food safely, cleaning and sanitizing and other food safety practices. like to have input on you, as readers, the gradu- a reader survey kin the paper for the of issues. If you that survey, I you to fill it out. naail it, bring it in or Come to your house and pick it. up. your input. Your helpful to us. heard a little redesign that's happen this fail. We changes to reflect wants in i We can do this i we didn't space about the section in the sur- can still add your about it on the sur- It will eventually to my office and it to someone's or drop off your and estions to: 310 PHOTO BY OENIECE SCHWAB Students from Fairview and Sidney High School culinary arts classes came together last week to learn about food service from Judy Anderson, owner of Judy's Catering, with manager Jim Strssheim. The classes also toured Footer's restaurant to gather more tips from owner Bill Ackley. PHOTO BY DENIECE SCHWAB Participants in the pizza competition Included students, from left, Luke Lamphier, Jenna O'Donnell, Laken Jurgens, Rick Farrow, Sara Rush, Raechal Beyer and Marce Tonack with "judge" Sidney Vice Principal Rollle Sullivan. N.E., Sidney, MT Modern way to make tea us at 406-482- i (NAPSA)-While nearly everyone loves the cool, refreshing taste who are gradu-of iced tea, not everyone has the time to wait for bagged tea to year - hat's off to ! steep. Now you can beat the heat with the latest way to make tea. Sat- isfy that craving for true tea taste in seconds with a concentrated alternative to the hassles of bagged tea. With no artificial flavors, Nestea unsweetened iced tea liquid concentrate is a refreshing, convenient option for the traditional tea drinker with a busy lifestyle, the health conscious or the sugar-sensitive. This convenient and innovative beverage choice is Nestea's lat- est addition to its family of flavored iced tea liquid concentrates. Nestea unsweetened concentrate can be found in your local tea aisle alongside the original flavored options, which include lemon, raspberry and green tea with honey. Chill out during the hot months with these warm weather refreshers: Orange Tea Spritzer 2 cups orange juice, chilled 2 cups club soda, chilled 1/4 cup granulated sugar 1 cup Nestea iced tea unsweetened concentrate ice cubes orange wedges Combine orange juice, soda, sugar and Nestea Concentrate in small pitcher. Serve over ice with orange wedges for garnish. (Makes 4 servings.) : Homespun! know that in a "hot where bacteria in your home, sponge or dish- first with over 7 found on a Cheery Cherry Tea 1 cup water 3 tablespoons maraschino cherry juice* 2tablespoons Nestea iced tea unsweetened concentrate 1 teaspoon lemon juice ice cubes maraschino cherry (optional) Combine water, cherry juice, Nestea concentrate and lemon juice in tall glass. Add ice cubes; garnish with cherry. (Makes 1 serving). *Use the juice from a jar of maraschino cherries. Pizza competition bakes up students' enthusiasm BY DENIECE SCHWAB Herald-Leader Recently at Sidney High School, the culinary arts classes were judged on how well .students could create one of the world's favorite foods - pizza. Family and Consumer Science instructor Jeanne Lang roped in a team of judges from the faculty. RoUie Sullivan, Yvonne Gebhardt and Staci Rice all participated in the judging the pizza competition. included Rick Farrow and Luke Lamphier. Second-place winners know that in 1990 9,000 people illness in the United a food-born that bacteria, can bacte- hours? by Richland ce Desirae Opdahl and Nicole Williams. First place winners were Rick Farrow and Luke Lamphier. both juniors in Culinary Arts II. Second place winners includ- ed Jenee Montgomery -junior, Alysia Getchell, Desirae Opdahl and Nicole Williams - seniors. The homemade pizza, complete with homemade crust and sauce, was rated by its presentation of eye appeal, appearance and color. It was also judged on its taste in the crust, sauce, top- pings and degree of doneness. rlcans 0 (NAPSA) - A nationwide survey found almost half of all Americans (49 percent) are aware of tiredness, but they're not aware it can be a symptom of a serious medical condition. "We all know what it feels like to be tired," said Elizabeth A. Battaglino, RN, director of marketing and consumer affair for National Women's Health Resource Center, which conducted the survey. "Because the feeling is so common, it is only too easy to dismiss ongoing tiredness as normal and not get help." Many people may be suffer- ing from excessive sleepiness, a key symptom and one of the most debilitating features of many sleep disorders. This condition often results in decreased work productivity and social interaction. One- third (33 percent) of those sur- veyed said fatigue stopped them from being productive. Almost one in three refrained from social or recreational activities. "Being tired is a very signif- icant problem that most peo- ple, even physicians don't 0 it realize and needs to be taken more seriously," said Lauren Krupp, M.D., neurologist and co-director of the MS Com- prehensive Care Center at State University of New York Stony Brook. Unfortunately, excessive sleepiness and fatigue often go unrecognized by physicians. One reason may be the man- ner in which patients describe their symptoms. A diagnosis may be missed by physicians who do not realize that exces- sive sleepiness and fatigue can be described by patient as difficulty concentrating and an overwhelming sense of tiredness and exhaustion. "Those with ongoing tired- ness or fatigue believe there is a certain stigma associated with their condition." added Joyce Walsleben, Ph.D., direc- tor of the Sleep Disorders Center at NYU School of Medicine. "They live with their symptoms out of fear that others will label them as lazy or complainers." Despite widespread public discussions about the dangers .associated with the over- reliance on coffee and sodas to make it through the day; 45 percent of people surveyed admitted to using caffeine or a similar stimulant solely for maintaining alertness. Sur- prisingly, nearly half of all respondents were frequently tired even after getting seven to eight hours of sleep. "Women today have so many responsibilities that tiredness often seems inevitable," said Battaglino. "Yet, there is so much that can be done. The first step is awareness - women need to be made aware that tiredness can be a sign of a serious med- ical condition and they should talk with their doctor." 0 We have a wide variety of products your graduation celebration. 310 2nd. Ave. NE Sidney, Montana 59270 406-482.2403