Don Martin’s Perspective
Martins borrowed everything.
“We weren’t scared of failure,
Dan recalled. We didn’t have as
many stresses then and farmers
weren’t losing their farms.”
Then, farmers could let their
feed bills go to the end of the year.
We used cash flow to pay hired
man. Every year we paid up.
Although our income was peanuts,
our costs were only a fraction of it.
Today farmers must lay out so
much money for crops, fertilizers
and sprays before they get a crop.
Costs have increased, but income
has not increased.”
Martin added, “We lacked fear
and had determination. We work
ed until midnight.”
For 13 years, Martin farmed on
shares. In 1959 he bought the farm.
After purchasing the farm, he said,
“We got a sense of security, we did
not have before, but we didn’t
know how we’d ever get the farm
paid.”
But Martin believes they had a
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(Continued from Pago B 12)
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lot going for them. He said, “We
had our first hired man for 11
years. We raised tobacco and
steers. The first year they pur
chased one cow for their own use
of milk. Rather than pay a dollar to
have it hauled, Dan walked it three
miles home. The following year,
he purchased 12 cows.
He compares today with then
and said, “Now you can’t start
small in dairying. Milk companies
won’t bother to pick up milk.”
Martin has a partnership with
son Dave in their 168-acre dairy
operation plus 50,000 broilers.
“All in all,” Martin said, ‘The
Lord’s been good to us. We are in
good health and have the ability to
manage what we’ve undertaken.”
He wishes other farmers could
have the same chance for success.
“Let’s work to preserve the far
mer,” he said, “and push for higher
prices on commodities.”
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Drilling A Hole Improves
Frozen Corn On The Cob
ITHACA, N.Y. By simply
drilling a pencil-sized hole length
wise through the center of an ear
of com, processors can keep the
quality of frozen com-on-the-cob
much closer to fresh, a Cornell
University food scientist has
found. The hole allows com-on
the-cob to be cooked more qtlfckly
before freezing. Rapid cooking
preserves texture and flavor and
more effectively deactivates en
zymes in the cob that damage the
kernels’ flavor over time.
A major processor of frozen
foods is engineering a large-scale
version of the technique in hopes
of making com-on-the-cob a more
popular, year-round addition to
menus.
C.Y. Lee, a professor of food
science and technology at Cor
nell’s Agricultural Experiment
Station at Geneva, N.Y., was
studying the chemistry of natural
enzymes blamed for bad taste in
com, when he discovered the
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treatment, which preserves qual
ities of fresh sweet corn for
months while reducing blanching
times.
Cornell University is seeking a
patent on the technique, which
was reported July 11 at the Inter
national Conference on Technical
Innovations in Freezing and Re
frigeration of Fruits and Vege
tables, in Davis, Calif.
“It takes only 3 to 4 minutes of
cooking to maintain fresh corn’s
sweetness and tender texture if
you eat it right away,” said Lee.
“However, frozen corn-on-the
cob develops a cardboard-like,
earthy smell after about six
months, principally because it is
blanched for less titan 4 or 5 min
utes before freezing. This blanch
ing is enough to cook the com, but
not enough to deactivate natural
enzymes that reactivate over time
and cause a stale, rancid flavor.”
Lee discovered that these en
zymes are peroxidase and lipoxy
genase and that they are found
mostly on the outside portion of
the cob and in the bottom sections
of the com kernels. In normal
frozen-food processing, com-on
the-cob cooks from the outside in.
By the time enough heat activates
the flavor-robbing enzymes in the
outer cob and lower kernels, most
of the com is on its way to becom
ing mush.
“The cardboard flavor can be
eliminated by cooking frozen com
for 13 to 14 minutes in boiling
water, but then you get a soggy,
watery product,” the food scientist
noted.
Theorizing that heating com
on-the-cob in “stereo” would cook
the com faster, Lee improved on
nature by drilling the holes. While
Cornell’s food science laboratory
has almost every kind of food pro
cessing equiment, it didn’t have a
Vision And Driving
UNIVERSITY PARK (Centre)
As we age there are some nor
mal changes in our eyes. It is com
mon for people who experience
these changes to become concern
ed about their independence and
mobility, particularly their contin
ued ability to drive a car.
According to Dr. Barbara Da
vis, Aging Specialist at Penn State
University, it is unlikely that most
older adults will need to give up
their cars. But she stresses it is es
sential to have a thorough eye ex
am at least yearly by a qualified
optometrist or ophthalmologist, as
vision porblems do increase with
age.
As you grow older, one or more
of the following vision changes
could occur and affect your driv
ing:
* difficulty in changing focus
for near and far objects;
* need for additional light to see
clearly;
* greater susceptibility to glare
from sun and headlights;
* slower reaction time;
* less ability to see to the side
when looking ahead;
Driving tips:
* Wear proper glasses for day
and night driving. Use good quali
ty sunglasses in sunlight; do not
wear tinted lenses or sunglasses at
night.
* Avoid glasses with wide iem
ple pieces (they impair side vi
sion).
* Keep your glasses clean.
* Watch ahead, beside, and be
hind you as you drive. Use the rear
view minor frequently.
* Drive at the approximate
Lancaster Farming, Saturday, July 29,1989*813
corn-cob driller, so Lee used a ma
chine shop drill press. He bored
pencil-sized holes through the
length of com ears, blanched the
ears in scalding water for a range
of times and froze them.
Every few months the food sci
entist assembled taste-testing pan
els to try the reheated frozen com.
Comparing com from drilled ears
(with shorter initial cooking
times) to com (cooked longer)
from ears without holes, the taste
testers said the texture of drilled
ear com was closest to that of
fresh com-on-the-cob. They rated
the overall taste of drilled-ear com
as slightly better than com from
ear's without holes.
“Our sense of a food’s quality
involves taste, smell and the so
called mouth feeling and that
includes texture,” Lee noted. “Ex
cept for better texture, there is not
much difference in quality from
drilling holes in the ears. Where
we have succeeded is in improv
ing processing techniques for
frozen sweet com-on-the-cob by
cutting the blanching time by
half.”
Drilling holes in millions of
com cobs should be no problem
for commercial frozen food pro
cessors, where machines cut ears
to standard lengths, Lee said:' One
Rochester, N.Y., food processor,
Comstock Foods Inc., is jointly
working with Lee. Olher research
support came from New York
State Department of Agriculture
and Markets.
There’s just one problem, ac
cording to Lee. His test panels
liked com when it was sliced from
ears with holes before serving. But
the same com, when served on
hollow ears, was rated lower.
“I think there’s some sort of
psychological factor at work,” he
said.
speed of,the traffic around you,
* Drive a car with a clear wind
shield. Tinted windshields can re
duce the amount of light entering
the eye. A clear windshield and
use of good sunglasses in sunlight
is preferable.
41 Keep headlights adjusted and
keep headlights, taillights, and
windshield (inside and outside)
clean.
* Always fasten safety belts and
shoulder straps.
Drugs and driving.
Know the side effects of any
drug you take before getting be
hind the wheel. The following
drugs can affect your vision when
driving; non-prescription cold and
sinus remedies, sleeping pills,
tranquilizers, sedatives, pain kill
ers, some prescription dnigs, and
even extensive use of aspirin.
Information for this article is
adapted from “Driving Tips For
Older Americans” - American Op
tometric Association. If you
would like additional information
please contact Debra Bryant, Penn
State Extension Agent at
717-253-5970 x 239.
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