Benefits York Farmland aintin P Painting of York Expo Center Animal Barns Benefits Farm and Natural Lands Trust. William Falkier has donat ed an original painting of the animal bams at the York Expo Center that will be raffled to benefit the Farm and Natural Lands Trust of York County. The painting will bring back memories for many York Countains who show ed their cow, sheep, or pigs during the York Fair. Walking through the animal bams was also an annual ritual for many non-farm families during the fair. The animal barns were recently torn down to make room for the Expo Cen ter’s new Exhibition Hall. Raffle tickets will be available at the Trust’s annual dinner to be conducted on May 1 at the Valencia Ballroom or by calling the Trust office. Raffle tickets are $5 each or 5 for $2O. Prints of the painting will also be sold with a portion of the proceeds benefiting the Trust. The Farm and Natural Lands Trust of York County has preserved almost 5,000 acres of farm and natural lands in York County. Funds raised from the raffle will be used to preserve more lands in York County. For more informa tion regarding the painting, contact the Trust office at (717)843-4411. National Chicken Council Launches Website With Industry Information WASHINGTON, D.C. The dress is www.nationalchicken- National Chicken Council council.com launched a website devoted to in- “The new site will offer a formation about the broiler broad range of industry informa chicken production and process- tion and will serve as a comple ing industry as a service to mem- ment to our consumer-oriented bers of the industry, analysts, site, www.eatchicken.com,” said journalists, students, and mem- Richard L. Lobb, NCC’s director bers of the public. The Web ad- of communications. Family Living Focus by Lynn Janies Extension Agent i Snyder, Union and I Northumberland Counties * i Spring Cleaning For Safe Food It’s that time of year again— the robins are back, the weather is wanning, and many of you are getting the urge to do spring cleaning. As an extension agent covering food and nutrition topics, I often get questions about how long to keep food in the pantry, refriger ator, and freezer. This is a major food safety issue, since many of us are at high-risk for food-borne illness: seniors, infants and young children, pregnant women, and many with chronic diseases, such as cancer, diabetes, and lung dis ease. You must label and date your food to really know how long it has been around. For safe stor age, refrigerator temperatures need to read below 40 degrees F; ideally 34-38 degrees F. Freezer temperatures ideally should read below 0 degrees F. Place thermo meters away from freezers if you have a combination refrigerator/ freezer and near the door. The temperature range bacte ria grow and multiply the best is 41-140 degrees F, also known as the “Temperature Danger Zone.” They will still grow under refrig eration temperatures, although slower. One tricky bacteria, Listeria monocytogenes, grow? well under refrigeration. Some soft cheeses and deli meats have been identi fied as foods that may contain Listeria. USDA cautions preg nant women and others at high risk for food-borne illness to heat these foods to 165 degrees F or avoid. Their long expiration dates give Listeria, if present, time to grow and multiply. Also, if you see mold on a food, throw the whole product out. The FDA makes an exception for hard cheeses —you can cut one inch around the visible Maintenance Free Railings For Porches, Decks or Balconies We have the expertise to design & create a system just to fit your need. Any Size, Different Styles vinyl railing systems offer low maintenance and durability. • No Rust • Smooth Surfaces Available in • No Paint • Impact Resistant • White •No Scraping • Lasting Beauty Ivory • Colors Gray \ VINYL RAILING Quality Workmanship -w t •» klacm systems Product Durability ||||||||||||l I|||||||||||| Customer Satisfaction New Holland PA , ~ I BMIIIIMIIII NOTICE EXTENDED PARTS DEPARTMENT STORE HOURS EFFECTIVE MONDAY, APRIL 7, 2003 To Better Serve You During The Busy Planting Season APRIL - MAY - JUNE Mon., Tiies., Thurs. & Fri. 7am-Bpm Wed. 7am-6pm; Sat. 7am-3pm MNKUMURST 133 “r Ra - • 00/16 TIB* , Lititz, PA 17543-0395 TET '-WlVO.inW.—' (717)626-4705 aFam , p „ n Fax 717-626-0996 1-800-414-4705 not it is from food-borne illness, and not the flu. They have the same symptoms, but there is a definite flu season. Food-borne illness can happen at any time, and often the symptoms don’t show up until days or weeks after you have eaten the contaminated food (this makes it very hard to pin down). The Centers for Disease Con trol estimates every year 5,000 Americans die from food-borne illness (food poisoning), 325,000 are hospitalized, and 76 million are made sick. Don’t you be one mold and use the rest. However, of them. the mold you see is the “tip of the f 1 doesn’t have to smell iceberg”, with more mold run- bad > ‘“ te bad ’ ° r '?° kbad t 0 ntog threughout the prcduc, ' often difficult lo see. Molds can Tbe h fono^,g are good gnide. cause illness from toxins that [fo es fo follow to help keep your some produce, or m some people, food safe at home (Source: Cook allergic reactions. fog por Groups- A Volunteer’s If you feel nausea, have vomit- Guide to Food Safety, USDA, ing, or diarrhea, more often than March 2001). Refrigerator and freezer Safe Storage Guides For Safe Food • Leftovers - (casseroles, stuffing, pizza, cooked meats & poultry), 3-4 days, 2-3 months • Fresh shell eggs (keeps best in egg carton, unwashed), 4-5 weeks, don’t freeze • Hard cooked eggs (refrigerate those colored eggs if you want to eat), 1 week, don’t freeze • Mayonnaise (commercially prepared), 2 months, don’t freeze • Deli salads (meat, fish, egg, potato, macaroni), 3-5 days, don’t freeze • Luncheon meats-opened, 3-5 days, 1-2 months • Hot dogs-opened, 1 week, 1-2 months • Luncheon meats & hot dogs - unopened sealed packaged, 2 weeks, 1-2 months • Bacon, 1 week, 1 month • Raw ground or sliced meat, sausage, poultry (any form), 1-2 days • Sausage, 1-2 months • Ground or slice hamburger, 3-4 months • Whole poultry, 1 year • Sliced poultry, 9 months • Steaks, chops, roasts (raw), 3-5 days, 4-6 months • Fish (raw), 1-2 days, 3-6 months • Cooked fish, 3-4 days, 4-6 months • Gravy, 1-2 days, 6 months • Milk (check use-by dates), 1 week, 3 months • Butter, 1-3 months, 4-5 months • Hard cheeses-opened, 3-4 weeks, 6 months • Soft cheeses (such as Brie, ricotta), 1 week, don’t freeze Pantry Food Storage Guide • Canned Goods, Low Acid (meats, gravy), unopened stored in refrigerator, 2-5 years, opened 3-4 days • Canned Goods, High Acid (juices, fruit, pickles, vinegar based) unopened stored in refrigerator, 12-18 months, opened 5-7 days • Breads, (throw out all if moldy), cereals check use-by dates : arming, Saturday, April 26, 2003-B7 Lancaster Questions, Anyone? Get answers you can trust about federal gov ernment programs, ben efits and services from the Federal Consumer Information Center. Call toll-free: I-800-PED-INFO (that’s 1-800-333-4636) Mon-Fri Bam-Bpm Eastern Time or visit; www.puehlo.ow.gOTfc«ll U S General Services Administration
Significant historical Pennsylvania newspapers