M-Lancttt* Fanning, Saturday, August 29, 1987
Ida’s
Notebook
Ida Kisser
We flew west several days
before our tour of Alaska so that
we could visit our daughter and her
family in Seattle.
We spent some time at their
summer home on Camano Island
north of the city. One day I picked
some of ho- everbearing strawber-
lies to breakfast While we were
there we had an opportunity to dig
some Little Neck clams and also
go fishing in their boat We had
meals at a Chinese restaurant and
later at a Mexican one in Seattle.
One day we toured the Skagit
hydroelectrical plants. They took
50 people 600 feet up Sourdough
Mountain on an Incline Railway.
The platform was pulled by a 400
horse power electric motor and a
counterbalance. We also boarded a
boat and cruised the Diablo Lake
to see the Ross Powerhouse. All of
this was followed by a big chicken
dinner.
My husband attended a Marin
ers baseball game in the Kingdome
and I hoped to see the Aquarium
but it was closed when we got
there. However, the next morning
we drove to Pike Place Market
Get The Vitamin Value
Iron deficiency is a nutritional
problem in the United States. Iron
may be abundant in your diet but
meager in your body because the
mineral is difficult to absorb.
There arc ways to help you get
the iron you need. Heme iron
found only in meat or blood
containing foods is more easily
absorbed than nonheme iron
found in plants, iron supplements,
and iron fortification sources. In
Idition, consuming meat with
t&kgance
where many beautiful and unusual
flowers were for sale along with
unusual vegetables and herbs.
Then came a rather bad start to
our flight to Anchorage. You see,
we had to “sit” in the airport for six
hours. Due to mechanical prob
lems our flight was cancelled com
pletely and we had to get another
one. We flew 500 miles per hour at
39,000 feet and when we arrived at
10 p.m. in Anchorage it was still
daylight but we retired anyway as
we were tired.
Half of Alaska’s population live
in Anchorage. We walked
throughout the town and saw the
Museum of History. At noon we
drove by bus to the Alyeska Ski
Resort where we ate a lunch of
soup and a big sourdough bun.
Next we had one of our most
memorable experiences -- a one
and one-half mile long ride to the
top of a mountain on a double ski
lift. We are lucky that the weather
was clear and the view was terrific.
We also saw Portage Glacier. The
icebergs come from a 13,000 year
old glacier and the ice is very blue.
other foods will enhance the
absorption of iron from the non
meat foods.
Ascorbic acid (vitamin C) is a
potent enhancer of iron absorption.
Vegetarians whose meals include
fruits and vegetables that are good
sources of ascorbic acid can signif
icantly increase the amount of
absorbable iron in the meat.
Try to avoid drinking tea with
meals. Tea can cut iron absorption
by as much as 50 percent.
Now that great tradition of
yesterday has been combined
with features of tomorrow
Elmira proudly presents
The Electric Range
• Built-in exhaust fan and
light
• 25 lb turkey-sized oven
• Separate broiler to
toast roast broil
1 or bake
• Solid even heat cast
iron cooking
1 elements
• Spacious utensil
storage drawers
• 8 sq ft cooking and
porcelain work area
Elmira
Stove Works
Coleman q
(Continued from Pag* B 2)
upon what state of production they
are in at the moment
“The logs, left as waste by log
gers after an area has been tim
bered,” McMichael says, “are cut
to four foot lengths mainly because
that size can be handled by a man
most easily.” The implanted
mushroom spawn grows on the
cambrium layer of the logs by
absorbing nutrients and letting the
wood rot
Using an electric drill, holes
approximately A ” diameter by
% " deep are bored into the logs
every five to six inches at specific
intervals around the log. Pur
chased spawn about the size of a
thumb is pressed into each hole.
Next, the holes are sealed with
styrofoam, plastic plugs or more
commonly, a wax resin mixture.
The mushrooms start appearing in
about a year.
According to McMichael, the
ICASTER
Oriental
Featuring
MOD. & SS TRACTORS
ADMISSION LOCATION;
Adults $B.OO 10 Miles South
6 to 12 yrs $2.50 of Lancaster
5 & Under FREE Rt. 272
SEE YOU AT THE BUCK!
Mushroom
first year an average log may pro
duce one to two pounds of
mushrooms, and in succeeding
years two to four pounds, depend
ing on the diameter of the log. The
logs will produce three to five
years if maintained properly. Prop
er humidity and shade, McMichael
observes, are important require
ments for optimum growth of the
shiitake. If the logs become too
dry, they may split and kill the
spawn.
The mushrooms are hand
harvested daily. The mushroom
cap needs to be 50 to 60 percent
open to be sold as a fresh product
or 70 to 80 percent open to be sold
as a dried product
Growing the mushrooms is not
problem-free. Pests like snails eat
the mushrooms, beetles bore into
the bark and open the way for other
fungus, and a little black fly eats
the spawn of the mushrooms.
Kim and McMichael presently
market their product in large met
ropolitan areas such as New York
City and Philadelphia where there
are sizeable Oriental populations.
But both men are confident that the
American market will continue to
grow.
Their biggest competitor, they
say, is artificial logs where the
shiitak spawn is grown in an
artificially-controlled environ
ment. Right now, McMichael
points out, Americans don’t dif
ferentiate between naturally grown
mushrooms such as they produce
and artificially grown ones, but as
they become more sophisticated
consumers, he is confident that
they will taste the difference.
By next summer when his oper
ation is in full swing, Kim says, he
hopes to produce about 2,000
pounds of mushrooms per week.
W* ®VL
r? ~x. -»y
ili-Qj
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