820-Lanca«ter Farming, Saturday/ July 5, 1997
Community Effort Bringing New Sheep Barn To Bedford
LINDA WILLIAMS
Bedford Co. Correspondent
BEDFORD (Bedford Co.) A
concerted community effort is
bringing a new sheep bam to the
Bedford County Fairgrounds.
The idea was spawned by Ste
phen Sweet, son of Marjorie and
Robert Sweet of Alum Bank,
when he began entering his Cor
nedale and Suffolk sheep in the
fair.
Stephen’s interest in sheep
came from his mother who,
although a town girl, has enjoyed
raising sjieep as a hobby. “I
needed something to put our 200
acres of property to use,” she says.
Prior to this year, fair housing
for the sheep consisted of only a
tent which was steaming hot on
humid August days or extremely
damp should showers prevail.
Seeing a need, Robert Sweet,
founder, president, and CEO of
Creative Pultrusions, a fiberglass
Maryland-Virginia Cooperative
Names New Communication,
RESTON, Va. Maryland and
Virginia Milk Producers Coopera
tive Association, Inc. recently
hired Stephanie Meyers as the
director of communication and
education. In her new position,
she will be responsible for all
cooperative communications,
including member publications,
media relations, and presentations
for district and annual meetings.
In addition, Meyers will manage
the Young Cooperator Program
and serve as a cooperative rep
resentative on state and national
boards, committees, and
organizations.
Meyers relocated to Reston,
Virginia from Syracuse, New
York, after working as the produc
er communications specialist for
the American Dairy Association
Stephanie J. Meyers Is director of communication and
education for Maryland and Virginia Producers Coopera
tive Association.
manufacturing company employ
ing 280 to 300 people, offered the
resin-coated fiberglass materials.
“It may be the first bam con
structed of this material in the
country,” says Richard Barkley,
sheep superintendent
“We’ve used fiberglass in all
types of corrosive constructions,”
says Bob Sweet, “but, never
before in a bam.”
Sweet started the ball rolling as
volunteers from other walks of life
began offering their talents.
Local independent engineer
William Defibaught donated his
engineering skills and helped meet
standards established by the
Department of Labor and
Industry.
Creative Pultrustions engineer
Dustin Troutman provided the
design.
On a recent sunny Saturday,
volunteers poured in from Crea
tive Pultrusions along with cattle
Education Director
and Dairy Council. Inc.
(ADADC). In addition to coordi
nating the New York State Dairy
Princess Program, her responsibil
ities included producer communi
cations and industry relations.
Meyers also worked for Eastern
Milk Producers Cooperative
Association, Inc., where she coor
dinated the Young Cooperator
Program and served as assistant
editor for their publication.
Meyers served as secretary and
historian for the Northeast Farm
Communicators; second vice
president for the New York Farm-
City Council, and newsletter edi
tor for the Central New York
chapter of the Public Relations
Society of America. In addition,
she received an award for the
“Best One-Time Farm Publica
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man, Chester Horn, and a neigh
bor. Dan Zimmerman, to have a
real old fashioned bam raising.
And when the muscles
demanded nutrition, Dana Trout
man, owner of the New Frontier
Restaurant, delivered lunch from
his Morrison’s Cove Restaurant
When completed, the sheep
bam will be 45 by 120 feet in
dimension. There will be 20 or
more pens for market lambs VA
feet by 714 and 39 bigge pens that
are 714 by TA .
If necessary, the pens could
hold up to 300 sheep.
Sweet realized he had the per
fect product for the sheep bam
when he tried the idea out at
home.
Using plans from “Sheep!
Magazine” he constructed fiberg
lass feeding bins which have
worked dut very well for their own
flock of about 50 sheep.
tion” from the Northeast Farm
Communicators in 1996.
A 1991 graduate of Virginia
Polytechnic Institute and State
University, Meyers received a
bachelors degree in dairy science
and a minor in communications.
She was active in the Virginia
Tech Dairy Club and the “little
sisters” of Alpha Gamma Rho.
Meyers grew up on a 600-acre
Holstein farm in St Thomas, and
is a former Franklin County Dairy
Princess.
Essential Arthritis Cookbook
MANKATO. Minn. —Medical
studies are confirming that a
healthy diet can result in signific
ant improvement in the pain,
swelling, and stiffness that accom
panies arthritis.
One out of seven people have
arthritis, in which the wear and
pain make it difficult to cook and
eat resulting in less energy and a
weakened body due to poor nutri
tion.
“The Essential Arthritis Cook
book helps people with arthritis,
fibromyalgia, and other chronic
pain and fatigue illnesses fight
energy robbers, solve cooking dif
ficulties, and understand the dis
ease process and how food relates
to it.
The hard cover book with a con
cealed wire-0 binding make it
easy to handle and practical to use.
In addition to the 120 recipes,
included in the 268-page cook
book, are chapters covering topics
including medications, kitchen
layout, cooking techniques, locat
ing handy tools, meal planning,
and nutrition as it relates to
arthritis.
Printed by Appletree Press,
“The Essential Arthritis Cook
book” i$ the result of a collabora
tion between the Arthritis Center
and the Department of Nutrition
Sciences at the University of
Alabama-Birmingham. Thr prim
ary author, Sarah Morgan, MD,
RD, bases the book on active
research and a desire to help peo
ple with arthritis and other chronic
pain and fatigue.
The book has been favorably
reviewed by the National Arthritis
Foundation Office, Patient and
Bob Sweet, president of Creative Pultrusions, checking
out the sheep barn progress.
• I^H[
i I p 11
Fiberglass feeding bins and gates In the Sweet sheep
barn.
Community Services Committee.
The cookbook is available
through the publisher (800)
322-5679, or by special request at
bookstores for $24.95 plus $3.50
for postage.
Here are a few sample recipes
from “The Essential Arthritis
Cookbook, reprinted by permis
sion of Appletree Press.
LEMON CAKE PUDDING
(Pudding With Cake On Top)
6 servings
2 eggs, separated
1 cup sugar, divided
'A cup lemon juice
2 tablespoons margarine,
melted
I'A cups skim milk
'A cup self-rising flour
Vegetable cooking spray,
Preheat oven to 350 degrees.
Beat egg whites in a small bowl at
high speed of an electric mixture
until stiff, add 'A cup sugar; mix
and set aside.
In a medium bowl, mix the
yolks, remaining sugar, lemon
juice, margarine and milk. Add
flour and beat until smooth.
Combine egg white and egg
yolk mixtures and mix on low
speed just until blended.
Pour batter into a 2-quart baking
dish coated with cooking spray.
Bake for 4S minutes or until set.
Do not over-brown.
Spoon into small bowls for
serving.
Serving size: ‘A cup. Analysis
per serving: 247 calories, 5 g pro
tein, 44 g carbohydrate, 6 gfat, 1 g
sat. fat, 72 mg cholesterol, 204 mg
sodium, diabetic exchanges: 2
starches, 1 fruit, and 1 fat.
Il* "w '„ r „.
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SKILLET CHICKEN
& VEGETABLES
6 servings
2 teaspoons olive oil
1 pound boneless and skinless
chicken breasts
1 pound small new potatoes,
scrubbed
10-ounce package frozen sugar
snap peas
Vi cup water
'A teaspoon chicken-flavored
bouillon granules
2 tablespoons dried minced
onion
% teaspoon garlic salt
'A teaspoong lemon pepper
seasoning
Heat olive oil in a large skillet
over medium heat. Add chicken,
and cook until lightly brown, turn
ing as needed.
Place vegetables around chick
en. Add all other ingredients. Cov
er and bring to a boil over medium
heat.
Reduce heat and simmer 25
minutes or until potatoes and
chicken are tender.
Serving size: 1 chicken breast
half and 116 vegetable mixture.
Analysis per serving: 190 calories,
19 g protein, 19 g carbohydrate,l
gfal.lg sat fat, % calories from
fat 18.41 mg cholesterol, 230 mt
sodium, diabetic exchanges: I
starch, 1 vegetable &. 2 lean meats.
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