118-Lancaster Farming, Saturday, January
B
New York State
SYRACUSE, NY - The
American Dairy Association and
Dairy Council, Inc. (ADADC),
announced the Annual New
York State Dairy Princess
Pageant to be held on Tuesday,
February 17, at Four Points
Hotel by Sheraton, Liverpool,
NY, and it's annual meeting to
be held on Wednesday, February
18.
Festivities begin on Tuesday
with milk punch at 5 30 p m.
During the banquet at 6.00 p.m.,
29 county dairy princesses will
be honored as they compete to
be the 1998-99 New York State
Dairy Princess (currently Alison
Littlefield of Jefferson County).
An ADADC 1997 Program
Presentation will highlight the
"got milk?" advertising cam
paign and the promotional con
tributions of the consumer pro
motions, nutrition education
and communications work
groups. On Wednesday,
ADADC's Annual Meeting will
begin at 8:00 a.m. The agenda
includes financial, advertising,
and program updates
The pageant culminates two
days of judging for the contes
tants. The judges will be look
ing for young women who most
effectively promote milk and
dairy products, based on a per
sonal interview, impromptu and
prepared adult speeches, and
informal interaction with oth-
The Backwoodsmen 4-H Club
The club participated in The
Heart Walk at the Montour Pre
serve. The club raised $315 for the
Heart Association.
The club held a pig roost at
Murphys. They played softball
and basketball and other activities.
The club participated in the
Danville Halloween Parade.
The club held its Club Award
Night at the Klinesgrove United
Methodist Church, Sunbury.
Kathy Schmid introduced the
new members —Chris Rubendall,
Melanie Campbell, Jaclyn Smith,
Dan and Tim mcKinley, Larry
Reel, Mindy Raker, Sarah and Na
than Linn, Tyson Harvey, Julie
Shaffer. They all received binders.
Kathy Schmid introduced the
new leaders Kim and Jon Cle
mens, Jeff Murphy, and Brad
Miller.
Don Murphy presented gifts to
these graduating 4-H*ers Ran
dy Eby, 7 years and Jeff Murphy,
11 years.
Kevin George presented Back
woodsmen 4-H hats to these teens
- Maura Adams, Andrea Brock
man, Jenny Clark,>Randy and Ma
ria Eby, Jon English, MaLinda
Geary, Samantha Geyer, Amy
Gregonis, Alyssa Hummer, Cha
pin Mentch, Jeff Murphy, and Jen
ny Shipe.
Shawn Knotts and Brad Miller
presented business meetings
awards to Jonathan and Maura
Adams, Michael Brabander, An
drea Brockman, Jenny Clark,
Maria Eby, Jon English, Michael
and Steve George, Samantha Gey
er, Alyssa and Joel Hummer, Cha
pin Mentch, Jeff Murphy, Dale
and Ebba Schmid, Jenny and Me
gan Shipe.
Pageant Is
ers. Though only on state
princess and two alternates will
be selected as state representa
tives for the dairy industry, pro
motion is a team effort, and all
county dairy princesses and
their courts are important m
increasing milk and dairy prod
uct consumption.
In addition to the three state
representatives who will receive
awards of $1,200, $7OO and $6OO
respectively, awards will also be
presented, to three girls in each
of the following categories, adult
speeches, written communica
tions, and product knowledge.
In addition, three girls will
receive a public relations award
designed to recognize special
events efforts at the local county
level. "Miss Congeniality" will
be selected from the contestants
and recognized as the dairy
princess who demonstrates the
most friendliness and coopera
tive spirit of competition.
Two college students will
receive the ADADC Memorial
Scholarship and Leo Briggs
Memorial Scholarship. Both
$5OO scholarships are based on
grade point average, extracur
ricular activities, future plans,
and a 400-word essay discussing
the applicant's commitment to a
career in the dairy industry.
The Robert S. Turner
Promoter of the Year Award will
be presented to the county that
Randy and Sandy Raker pre
sented community service awards
to Jonathan and Maura Adams,
Michael Brabander, Andrea
Brockman, Jenny Clark, Maria
Eby, Jon English, Samantha Gey
er, Amy Oregon is, Alyssa and Jo
el Hummer, Chapin Mentch, Jeff
Murphy, Mandy Raker, Dale and
Ebba Schmid, Jenny and Megan
Stupe, and Cajun Sweitzer.
Amy Snever presented county
activities awards to Maura
Adams, Randy Eby. Michael and
Steve George. Samantha Geyer,
Alyssa and Joel Hummer, Jeff
Murphy, Mandy Raker, Megan
Shipe, and Cajun Sweitzer.
Stacey Hetrick presented certi
ficates and pins to these members
Jonathan and Maura Adams,
Michael Brabander, Andrea
Brockman, Jenny Clark, Maria
and Randy Eby, Jon Englilsh, Ma-
Linda Geary, Michael and Steve
Geoige, Rebekah George, Saman
tha Geyer, Amy Gregonis, Alyssa
and Joel Hummer, Chapin
Mentch, Jeff Murphy, Mandy
Raker, Dale and Ebba Schmid,
Jenny and Megan Shipe, and Ca
jun Sweitzer.
Amy Snover presented a certifi
cate for the State Production
Horse Show for first place to Amy
Gregonis.
Renie Murphy presented the
Friends of 4-H gifts to Steve
Adams and Walt Rupert
Jeannie Snover presented the
Outstanding 4-H’ers For The Year
Awards. Megan Shipe was the
Junior Outstanding 4-H’cr and
.Samantha Geyer was the Senior
Outstanding 4-H’er.
The club collected a Thanksgiv
ing basket for the Haven Ministry.
Princess
17
Dairy
Feb.
has done an outstanding job pro
moting milk and dairy products.
Selection is based on the num
ber and types of promotional
activities conducted by the 1996-
97 county dairy princesses and
their courts.
A Golden Cow Award will be
presented to an adult county
dairy promotion committee
member as recognition for out
standing service and dedication
to local dairy promotion in New
York state.
Banquet tickets are $2O per
person and must be reserved by
Friday, February 6. Make
Checks payable to ADADC and
mail to: Deborah Mathers,
American Dairy Association and
Dairy Council, Inc., 219 South
West Street, Suite 100,
Syracuse, NY 13202-1205.
Four Points Hotel is located
directly across from exit 37 of
the New York State Thruway.
From Route 81 North or South,
take exit 25 - Seventh North
Street. Go to the end of the
ramp and take a right. The
hotel will be straight ahead at
the "T" (one mile).
TUNKHANNOCK (Wyoming
Co.) - Are you craving more
excitement in your life?
Sometimes you need look no fur
ther than the end of your fork?
A world of food adventures is at
your fingertips.
•Take a safari through a
supermarket aisle!
•Explore a new restaurant!
•Take a risk with a new
recipe!
Here are 12 possibilities to
point you on your way:
1) Add a little spice to your
life - Cruise through the super
market seasonings section. Buy
a flavoring that intrigues you.
Check label information for sug
gested uses and amounts.
Spices and herbs are great ways
to add flavor when you lower the
salt, fat and/or sugar in a recipe.
2) Time for an oil change?
Try raising the quality while
lowering the quantity of fat in
your diet. Make your next salad
dressing with a flavorful "extra
virgin" olive oil. Experiment
with a few brand to find the one
you enjoy most. Purchase some
of the new flavored oils to drizzle
(lightly!) over vegetables or pas
tas for added pizzaz.
3) Grab a new grain -
Venture beyond bread for more
of your recommended 6 to 11
daily grain servings. Try a new
grain or different form of a
familiar grain. How about ama
ranth or barley? Buckwheat
and quinoa, though not true
LEBANON (Lebanon Co.)
A 12-week scries on weight loss
for adults will be held at the Leba
non Valley Ag Center starting
March 2 through May 18. from
6:30 p.m.-8:30 p.m.
Call (717) 270-4391 to request
detailed program description and
to register. Cost for the series is
$6O, payable at the first class or in
advance. Register early to save a
place.
Food Adventure
Weight
Loss
Ida’s
Notebook
Ida Risser
On Sunday I traveled with
our church choir to Washington
National Cathedral. I'm not a
singer but I went along to see
this Gothic cathedral that took
more than 80 years to build.
There are five chapels within
this large building which is one
tenth of a mile long. Although
administered by the Episcopal
Church; it is a house of prayer
for all people.
Preceding the afternoon ser
vice, the Lancaster choir sang
eight numbers. The service was
quite formal starting with a pro
cession, then the Psalms and
prayers were chanted. The boy's
choir sang in Latin. Their organ
has 10,500 pipes. The largest is
32 feet long and the smallest one
is the size of your little finger.
Personally, I would much rather
worship in a simple wooden
church in the country.
grains, also count and may offer
new adventures. Check the
back of food packages for quick
access to new recipe ideas.
Or, test untried forms of
favorite grains. Consider bulgur
or couscous from the wheat fam
ily. If you've always used corn
meal for piaking combread, try
cooking polenta instead.
Note: Whole grains tend to be
higher in fat content than
refined grains and grow rancid
sooner. Buy from stores that
have a fairly rapid turnover of
foods. Store in the refrigerator
or freezer to help maintain qual
ity longer.
4) Say cheese! In the book,
"On Food and Cooking", Harold
McGee says cheese probably has
been around since 2300 B.c. If
your history with cheese is limit
ed to two or three favorites,
you're missing out on centuries
of cheese flavors!
High in important bone
building calcium, there's a
cheese for everyone: Low fat, low
sodium, sharp, mellow-the
options are endless. Use a new
variety to liven up a favorite
dish.
5) Fancy a new fruit - take
home a new fruit on your next
supermarket trip. Try different
varieties of old favorites, such as
apples. There are any number
of varieties out there - which
ones haven't you tried yet?
Make sure you know how to
fix the fruit you fancy. Avoid the
sad situation of the person who
threw away the edible seed por
tion of a pomegranate and tried
to eat the inedible spongy mem
brane! Check with the produce
department if you have any
preparation questions.
6) Vary your vegetables -
Instead of a baked potato, try a
sweet potato; score an "A" for
adventure as well as vitamin A.
Pep up color and flavor by
adding green, yellow and red
peppers to your meals. Turn up
the heat with hot peppers. Go
easy on your first adventure
with the hotter peppers!
7) Go for the green - Mix up
Long ago I sold my oak desk
to a college student. This I had
to empty the three drawers
Recently, I went through the box
in which I had stored the 1960
contents of the desk.
These scraps of paper and let
ters are interesting to me. Some
were written by little children
telling me that they loved me
and decorating the papers with
flowers. Some are newspaper
clippings which tell of their
accomplishments in 4-H Clubs
Some were letters from older
relatives giving advice.
I even found a poem that my
husband had wanted for a long
time as his parents quoted it to
him. He wants to repeat it to his
grandchildren. After I looked
through all the papers, I simply
returned most of them to the box
and closed the lid.
Tips
your salad with a variety of
greens; continue the adventure
by sampling a new salad dress
ing. Combine greens with dif
ferent textures, colors and fla
vors. Use stronger-tasting tart
greens in smaller amounts. For
example, a romaine or Boston
lettuce is milder m flavor
Radicchio and escarole are tart
Include fresh herb leaves, such
as basil and tarragon, for added
interest.
8) Encounter another culture
- If you can't travel to another
county, step through the door of
a restaurant offering foods from
a different culture. Check to see
if there is a "sampler" plate so
you can try a variety of foods.
9) Jump on the bean band
wagon - Black beans, red beans,
garbanzo beans, adzuki beans,
navy beans.... Have you tried
beans yet? Serve them as a
main dish or serve them on the
side. Mix them into salads.
Mash them and add a spice for a
flavorful dip. Use them straight
from the can, or cook up a bag
High in fiber, they make a
healthy addition to your meals.
10) Pasta possibilities - Try a
different shape, color or flavor of
pasta to add a new look to an old
dish. As a rule of thumb, match
larger and bolder pasta shapes
with chunkier and more robust
sauces.
11) Mix up your main dishes
- Are you afraid to order a food
you can't pronounce? Do you
always choose your main dishes
from the same menu food group
ing?
Venture out with some oi
your more adventurous friends
and make it a point to order
foods you've never eaten. Share
the foods....and the fun!
12) Get cooking with a new
cookbook - Browse through the
cookbook section in your local
library. Review magazines and
newsletters that offer recipes.
When you find a recipe that
makes your taste buds tingle,
give it a try. Cookbooks are your
passport to adventure right in
your own kitchen!