Teens Attend PCC Institute
PATRICIA O. BUTLER
Wyoming County Extension
Agent/4-H
MONTROSE (Susquehanna
Co ) - Fourteen high school stu
dents from Wyoming and
Susquehanna County recently
participated in the Pennsylvania
Council of Cooperative One Day
Institute held at the Penn State
Cooperative Extension Office in
Susquehanna County. The one
day program sponsored by the
Susquehanna/Wyoming Youth
Council of the Pennsylvania
Council of Cooperatives is
designed to educate area youth
about business organizations
and structures, the roles cooper
ative businesses play in the eco
nomic life of a community and
how people work together to
solve problems through coopera
tives.
After a short round of social
activities led by extension agent
Joann Kowalski, and brief intro
ductions by Susqu/Wyo PCC
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Chairperson Donna Brown, Ag-
Choice Farm Credit, and Gmny
Beeman, vice chairperson,
Susqu/Wyo PCC Gerald Ely,
Cooperative Development spe
cialist with the U S Department
of Agriculture presented a video
“Cooperatives in the American
Business System,” In the discus
sion that followed, participants
were surprised to learn that
there are 47,000 cooperative
businesses operating in the
United States.
Representatives from local
cooperatives: Don Hibbard, Sire
Power; Jim Zick, Claverack
Rural Electric; Charolotte
Severcool, AgChoice Farm
Credit; and Bill Beeman,
Dairylea; were on hand to dis
cuss how their cooperative
works and to describe the bene
fits that each offers its members.
After a nutritious lunch,
quizzes were administered to
evaluate each participant’s
understanding of cooperatives.
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The five students who scored
highest on the cooperative quiz,
and who have also demonstrated
leadership through participa
tion in extracurricular school
activities, FFA, FHA, 4-H and/or
other (ommunity programs were
offered an opportunity to attend
a four-day youth leadership pro
gram conducted by the
Pennsylvania Council of
Cooperatives and Penn State
University
Abby Wilson, Angela Adams,
Bradley Mitchell, Jason Corey,
and Daniel Karhnak from
Susquehanna County, were
awarded scholarships to attend
the “Summer Institute” which
will be held at Shippensburg
University in June. Participants
exhibiting leadership qualities
during the Shippensburg
University program will be
invited to attend the National
Institute of Cooperative
Education (NICE) on a full
scholarship. NICE will be held
in Snowbird, Utah in August.
the NCBA put $25 million behind the marketing program,
according to Beef Council news release. Their reasoning?
About 80 percent of Americans spend 45 minutes or less
preparing meals at home, according to the NCBA, and con
sumers wait until late afternoon (till 4:30 p.m. or later) to
make their dinner plans because of their hectic schedules.
Here, several Quantum Steaks meals.
Beef Forum
release. Their reasoning? About 80
percent of Americans spend 45
minutes or less preparing meals at
home, according to the NCBA, and
consumers wait until late after
noon (till 4:30 p.m. or later) to
make their dinner plans because of
their hectic schedules.
The beef industry’s goal is to
sell 100 million pounds of the
rotisserie-style beef by the year
2004.
At the new products forum, pro
ducts served including beef and
veal items: Classic Main Courses
pot roast and beef tips in gravy,
donated by Flint Hills Foods,
Alma, Kan.; Rotiss-A-Roast from
American Foods Group, Green
Bay, Wis.; veal bacon, by Catelli
Brothers, Collingswood; veal fin
gers and marinara sauce, a SISCO
branded product; marinated steaks
by Quantum Foods, Chicago, Dl.
and another quantum Foods pro
duct, the Steak Melt Sandwich,
served at Daily Queen restaurants.
According to Bryant, the Class
ic Main Courses beef pot roast is a
cooked beef pot toast offering con
sumers a delicious, homestyle fla
vored entree in seven minutes.
Also, beef tips with gravy rounds
out the Classic Main Courses
offerings, which comes in a
17-ounce microwavcable bag, ide
al for serving over rice and noo
dles. Each entree provides three to
four servings and is priced
between $4.99-$5.99, with less
than six grams of fat per serving.
Recipes are included in each
entree to help consumers turn their
Classic Main Courses into great
tasting, complete dinners, which
are as easy as they are economical,
she noted.
Biyant noted that for several
Monday nights, the Beef Council
will provide samples of products a)
the Harrisburg Senators games on
City Island.
Tammy Weaver, industry rela
tions director, noted that less
money from the Council is being
used for paid advertising and more
is being “refocused and reallocated
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month'
Lancaster Farming, Saturday, May 15, 1999-815
(Continued from Pago B 12)
to consumer spending.” She spoke
about the efforts of the beef check
off and how it is increasing aware
ness of beef as part of a nutritional
diet.
Weaver also noted how every
body in the dairy business is also in
the beef business, because of
culled cows marketed for beef.
Restaurants such as Ponderosa,
Bonanza, and Golden Corral use
dairy beef, which provides for
many people an “affordable meal,”
noted Weaver.
For those who want additional
educational material about beef,
she noted several Internet sites,
including teachfree.com. The
council has its own Web site,
www.pabeef.org.
At the forum, Bryant also intro
duced the successful Patty Melt,
star of the popular food safely
program aimed at elementary
school children. A four-minute
video created by a Landisville
based company highlighted the
program, which has traveled to
more than 600 schools since
February.
Alexa Kroutch, director of veal
programs for the council and admi
nistrator for the American Veal
Association, said the new veal
bacon has 35 percent less fat than
pork bacon. The products, includ
ing veal fingers, are based on the
chuck and breast (the bacon comes
from breast meat).
According to David Ivan,
executive director of the Pennsyl
vania Beef Council, the more the
Council can do to promote diffe
rent cuts of beef in a variety of
ways is good for the industry, he
said.
The promotional idea for the
new products forum came as a
result of a meeting held with edi
tors of industry publications last
December in Baltimore, noted
Weaver. The Council is thinking
of scheduling similar meetings
once a year, hosting media and ag
organizations, introducing pro
ducts and reviewing the promo
tions under way by the Council.