Pennsylvania Farm Women Hold 60th Convention
(Continued from Page B 12)
Counties recognized for mem
bership gains included Hunting
don, Cambria, Cumberland, Lan
caster, and Lebanon.
Naomi Bupp presented a $B,OOO
check for the scholarship fund. The
money is from the cookbook the
society printed eight years ago and
continues to sell. More than
$BB,OOO has been raised and
22,000 copies sold. Another
reprinting will be requested this
year.
Presidents from each county
society repeated cm members activ
ities throughout the year and the
many ways they fulfilled their pro
ject to spread acts of kindness.
The Spring Rally will be held at
the Holday Inn West, 5401 Carlisle
Pike on Route 11. Sponsored by
Cumberland Farm Women, reser
vations must be made by April 26.
Tickets are $l5 each. Seating will
be limited to 625.
Entertainment was provided by
Lee Moyer of Lebanon, The Hun
gry Three, a brass band, and by
Dale Snyder from Zoo America
who talked about endangered
species.
Registering Farm Women members, from left, are Jean
Duppstadt, Somerset County; Barbara Malehorn, York
County; and Rale Diehl, Somerset County.
Cindy Thoman, Parry County farm women president,
expresses her appreciation for ths support she received
from members when her husband was severely injured in a
farm accident
Ruth Martin said Franklin
County’s 10 societies with
174 members invite hand
icapped children to enjoy a
day on her family’s farm.
In memory of members who died during the past year, money was donated to Habi
tat for Humanity. In charge of the memorial service are Dauphin County members,
from left, Ethel Cline, Mary Pankake, Martha Reed, and Sharon Strite.
4-H Club Receives $2500
Grant To Feed Hungry
RUTGERS, N.J. National
4-H Council, in partnership with
Kraft Foods, Inc., has selected
Hunterdon Bullseyes 4-H Club
to administer an annual grant of
$2,500. The grants range from
$5OO to $2,500 and were award
ed to programs that involve
youth and adults as partners in
learning experiences that
address local hunger problems.
The focus of the “Feeding the
Hungry” program is to promote
youth/adult involvement in local
food banking, outreach and pub
lic awareness efforts. Program
goals include increasing the food
supply available to those in need
and educating the public about
hunger and food supply issues.
“Feeding the Hungry” pro
grams will also help youth build
the foundation skills and compe
tencies which will be required of
them in the workplace of the
future. Projects will be imple
mented in the community and in
collaboration with 4-H work.
Youth were actively involved in
writing the grant proposals and
will be instrumental in project
decisions, designs and imple
mentation. .
The Bullseyes’ grant involves
increasing the amount of protein
donated to the Norwescap Food
Bank which serves Hunterdon,
Warren and Sussex Counties.
The food bank has a constant
shortage of protein (meat). More
than 500 companies, organiza
tions, and individuals donate to
Norwescap but donations of
meat are rate.
The Bullseyes 4-H Club has
joined forces with the Hunters
Helping the Hungry, a group of
adult volunteers dedicated to
donating venison to the food
bank. The Hunters Helping the
Hungry and the 4-Hers are solic
iting hunters to donate venison
as well as soliciting funds to pay
for processing. Each deer pro
vides approximately 50 pounds
of meat. The cost of processing
each deer is approximately $5O.
The goal of the project is to
provide 20,000 pounds of meat.
This means the funding need is
$20,000. The National 4-H
Council Grant provided by Kraft
Foods, Inc. will pay for Hie pro-.
Lancaster Farming, Saturday, January 16, 1999-813
cessing of 2,500 pounds of meat. 0 f human life m automobile acci-
The 4-H youth have also pledged dents they cause. This project is
to donate 100 pounds of non a great way to provide food for
game meat. those in need while hopefully
The overpopulation of deer in reducing the unhealthy overpop-
Hunterdon County is responsi- ulation of deer. It is a great
ble for millions of dollars in loss example of youth and adults
of agricultural crops, landscap- working together to help those
ing, and automobiles each year, in need while addressing a com-
Deer are also responsible for loss munity problem.
Dried Food Can Last
A Year Or Longer
Normally, the recommended
period to store dried foods is one
year. Foods stored longer than
that probably will be safe,
because the lack of moisture
reduces the chance that
enzymes or bacteria can do their
dirty work. But after a year, the
food could lose flavor and dark-
en in color, deteriorating in qual
ity.
If you really go gang-busters
with that dehydrator, you can
freeze dehydrated food for an
indefinite period of time. The
nice thing about dried food is
that it shrivels up so much that
it takes very little space in the
freezer or wherever you store it.
Be sure to store foods as
quickly as possible after they’re
dried, because dried food will
immediately start to pick up
moisture from the air. You can
store dried food in airtight, ster
ilized glass jars, in heavy-duty,
vapor-proof plastic bags, or in
metal tins with tight fitting lids.
Some experts favor tins because
they keep light out, and light
causes vitamin loss. But if you
use tins, line them with brown
Taste-Testing Workshop
ing two workshops featuring
LANCASTER (Lancaster Co.) these trendy sandwiches. Join
- Are you looking for some new us an{ j try some 0 f these new
ideas to serve at your Super breads and fillings to match on
Bowl XXXIII party? Thursday, January 28 from
Why not try some of the 10; oo - 11:30 a.m. or on Friday,
trendy wraps and rolls that are January 29, from 7:00 - 8:30
on the market? Tortillas, cal- p m at the Farm and Home
zones, fajitas, focaccia, and pitas Center in Lancaster,
are some of the sandwich warps The cost is $3. Pre-registra
or rolls that are quick to prepare tion is requested. Call Penn
and fun to serve. Penn State State Cooperative Extension at
Cooperative Extension is offer- (717) 394-6851 for information.
paper bags so the food doesn’t
touch the metal and react to it.
Also, plastic bags are often
touted as better than glass jars,
because you can squeeze excess
air out of bags. You’ll want to
avoid letting dried food have too
much contact with air and the
natural moisture that’s in it.
Some other tips:
•Avoid storing dried food in
the refrigerator, especially if it’s
not in an airtight container.
Refrigerators are humid envi
ronments and could rehydrate
your dried food.
•Check occasionally for mold.
If you spot some, throw out all
the food in the container.
•Store one type of food per
container, and store in small
quantities. That way, if one
package spoils, you only have to
throw out a small amount.
For more information, Ohio
State University Extension has
a fact sheet on Drying Foods
(HYG-5347-97) available free at
Ohio’s country Extension offices
or on Ohioline, its website
(http://ohioline.ag.ohio
state.edu/), under “Food.”