Keep These Tips In Mind When Giving To Charities
UNIVERSITY PARK (Centre
Co.) Because many charitable
organizations increase their solic
itations during the holiday sea
son, a consumer scientist in Penn
State’s College of Agricultural
Sciences offers some tips on
charitable giving.
“Charities may increase their
solicitations during the last two
months of the year for two rea
sons,” says Cathy Bowen, assist
ant professor of agricultural and
extension education. “People
often are more generous during
the holiday season. They also
may be looking for a place to
make that final tax-deductible
contribution before the tax year
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FIELDBTAI
HERNLEY’S FARM
EQUIPMENT, INC.
717-367-8867 • 1-800-564-2511
C.J. WONSIDLER BROS.
Quakertown, PA New Tripoli, PA Oley, PA
215-536-7523 610-767-7611 610-987-6257
ends.”
Bowen suggests some things to
keep in mind when solicited by
charities:
• Never give to a charity you
know nothing about.
• Don’t feel guilty about not
supporting every charity that
asks for a contribution.
• Request written information
from the charity regarding its
programs and finances.
• Don’t feel pressured to give
on the spot or to allow someone
to enter your house to pick up a
contribution.
• Do not donate over the
phone unless you are familiar
with the organization. Hang up
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on aggressive and harassing so
licitors.
• Never give cash, credit card
numbers or bank account num
bers. Always write a check pay
able to the charity, so you have a
record of your donations.
• Ask who will benefit from
your contribution.
• Find out if your contribution
is tax-deductible.
• Don’t make assumptions
when you hear words like “po
lice” or “firefighter” in an organ
ization’s name. Although an or
ganization claims it has local ties
or works with local police or fire
fighters, it doesn’t necessarily
mean contributions will be used
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ZIMMERMAN’S
FARM SERVICE, Inc.
1/2 Mile West off Rt. 501, On School Rd
Bethel, PA *717-933-4114
B. EQUIPMENT, INC.
Waynesboro, PA
717-762-3193
locally.
• If solicited in person, always
ask to see the solicitor’s identifi
cation.
• Be aware of statements such
as “every penny will go to the
charity.” All charities have ex
penses, so check carefully and
know where your money goes.
• “Finally, if you find that you
are getting too many requests, se
lect one or two causes that you
will support and ignore the oth
ers,” Bowen says. “After doing
the initial research to determine
if the organizations are ones you
would like to support, making
future contributions should take
very little of your time.
' **
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GRUMELLI’S FARM
SERVICE INC.
Quarryville, PA
717-786-7318
Lancaster Farming, Saturday, December 16, 2000-817
“Of course, every three to four
years, you will want to re-evalu
ate whether you wish to continue
supporting the charities select
ed,” she adds.
If you have any questions
about charitable giving and
taxes, or wish to report a fraudu
lent or deceptive solicitation,
Bowen suggests calling the Penn
sylvania Bureau of Charitable
Organizations (800-732-0999
within Pennsylvania or
717-783-1720 from outside the
state). Information also is avail
able at the bureau’s World Wide
Web site at
www.dos.state.pa.us/charity/
index.htm.
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Food
Poisoning
Food poisoning is a
term many people use
when they get a food
borne illness. Between
3.3 million and 12.8
million people get food
poisoning each year.
And almost 4,000 peo
ple die from it each
year!
People who have
food poisoning have
symptoms similar to
the flu; nausea, diar
rhea, fever, stomach
cramps, and vomiting.
Very young children,
older adults, and peo
ple sick with another
illness may be more
susceptible to food poi
soning. It could take
anywhere from a few
hours to a few days for
someone to begin feel
ing ill after contracting
a foodborne illness.
Food can be con
taminated by any
number of harmful
microorganisms when
it’s not handled prop
erly. By being careful,
you can reduce your
risk of getting sick
from a foodborne ill
ness. Follow these
steps-and be sure to
share them with your
family and friends!
• Always wash your
hands before handling
food.
• Wash hands, uten
sils, cutting boards
and work surfaces
with hot soapy water
after contact with raw
meat and poultry.
• Keep cold foods
cold and hot foods hot.
• Put all leftovers in
the refrigerator right
away.
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