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The Glenville Democrat
Glenville, West Virginia
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May 7, 2009     The Glenville Democrat
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May 7, 2009
 

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Page 2A -- The Gienville Democrat -- Thursday, May 7, 2009 WV NRCS Announces WHIP and AMA Ranking ELIZABETH "COOKIE" SETTY MODELS A RED HAT CASUAL OUTFIT JANIS DERBY LOOKS DAPPER IN A LOVELY THREE-PIECER JORENE ARMOUR GIVES A PROFESSIONAL VIEW OF A THREE-PIECE TURQUOISE NUMBER RED HATS GATHERED, from Sunny Cal Gals in Grantsville to Braxton&apos;s Sunshine Gals, to join Gilmer Gadabouts for the April 16 lunch/ fashion show at the Senior Center in Glenville. More than 110 cans/packages of food were collected for CRI. NANCY CARR, FROM BONWORTH, EMCEES THE SHOW SONIA WILT DISPLAYS A MATCHING PLAY ENSEMBLE QUEEN MOTHER YVONNE KING THANKS MODELS AND PARTICIPANTS FOR THEIR HELP AND DONATIONS ii?iiiiiiiiNii! SANDY CUNNINGHAM WITH A GREEN PANT/JACKET COMBO ALL MODELS RECEIVED A DISCOUNT CERTIFICATE FROM BONWORTH FASHIONS, OF FLATWOODS OUTLET MALL *PHOTOS BY JIM BRANDENBURG FRAN SCHMETZER PROUDLY MODELS A RED HAT SHIRT/ PANTS/HAT ENSEMBLE USDA Natural Resources Conser- vation Service (NRCS) announces the ranking period ends April 15, 2009 for the Wildlife Habitat Incentives Program (WHIP) and Agricultural Management Assistance (AMA) in West Virginia. WHIP is a voluntary program for people who want to develop and im- prove wildlife habitat on private land. Through WHIP, NRCS provides both technical and financial assistance to establish and improve fish and wild- life habitat. WHIP has proven to be a highly effective and widely accepted program-across the country. By tar- geting wildlife habitat projects on all lands and aquatic areas, WHIP pro- vides assistance to conservation- mided landowners. AMA provides financial and tech- nical assistance to agricultural pro- ducers to address issues such as water management, water quality, and ero- sion control by incorporating conser- vation into their farming operations. Producers may construct or improve water management or irrigation struc- tureS; plant trees for windbreaks or to improve water quality; and mitigate risk through production diversifica- tion or resource conservation prac- tices, including soil erosion control, integrated pest management, or tran- sition to organic farming. App!ications for WHIP and AMA are accepted throughout the year. Cut- off dates are scheduled to allow for ranking, prioritization and selection of applications for funding. The date for cutoff of the current ranking pe- riod is April 15, 2009. Applications may be obtaiend and filed at any time with your local USDA Service Cen- ter. Additional program information can be obtained at the USDA- NRCS web- site at http ://www.nrcs. usda.gov/pro- grams/farmbill/2OO8/index.html. Students to Educate Generation of Entrepreneurs Students from across West Virginia learned business, b'¢s on .ly, Feb 27 b' selling'rhonade<:fthe "caiiibl a; ,a?t of Na0nal ie- neur Week. The Lemonade Stand Project, launched in 2007 by the Department of Education and Advantage Valley, allows students to learn the basics of entrepreneurship. The project incor- porates math. reading, composition, social studies and higher level think- ing skills as students determine costs using various recipes and set the sell- ing price. Students also developed a marketing plan, named their business. purchased lemonade ingredients, as- signed tasks and wrote a final report detailing what they learned. Byrd Receives Lifetime Achievement Award From National Rural Water Association Senator Byrd was recognized on April 21 with a Lifetime Achieve- ment Award from the National Rural Water Association, for his outstand- ing contributions and dedication to providing clean water to rural com- munines across West Virginia and the entire country. Byrd, as the semor member of the Senate Appropriations Committee, ,has been the primary ad- vocate over the years for increased funding for rural water and clean water programs, under the auspices of the United States Department of Agricul- ture (USDA). Speaking at an awards presentation in the U.S. Capitol, Byrd said that, "Water is essential to life on this planet. Next to the air we breathe, water is the most vital element for life! A human being can live a month or more with- out food, but we cannot live many days without water!" "Yet today, millions of Americans, especially rural Americans, are forced to depend upon drinking water that is dirty, and even dangerous water that is contaminated with toxic chemi- cals and disease-breeding bacteria. According to the U.S. Department of Agriculture, more than two million rural Americans have needs for safe. dependable water supplies which can be called critical, and more than five million more have needs classifed as serious. Byrd was joined at the awards pre- sentation by five West Virginians (see attached photo), and spoke specifi- cally about his beloved Mountain State and his efforts to ensure that all West Virginians have safe drinkable water: "In the 1920s, less than two percent of the coal company towns in south- ern West Virginia had running water. I know. I spent a good portion of my boyhood fetching water with a bucket for my family. But. we are no longer in the 1920s. We are in the 2lst cen- tury! Yet. in West Virginia, and all across the country, the health of mil- lions of men, women, and children is endangered because of contaminated water. Imagine that! Millions of Americans whose health is at risk because of dirty water. The federal government has a clear responsibility to provide support, both finan help and engineering assistance, to ensure safe and efficient water systems to all of our citizens." "It is high time that our water and sewer systems supply each and every American, the powerless as well as the powerful, the impoverished as well as the wealthy, rural Americans as well as urban Americans, with good, clean, potable water. Decency de- mands it. Common sense demands it. Morality makes the task imperative." (NAPS) King Arthur Flour has developed a select group of 35 surefire recipes each of them a basic American favorite---which is backed by a guarantee. To learn more, visit www.kingarthur flour.com. Last Grill Standing All-Season Grilling Up; Beef Coun- cil Shares Ideas for Cool Weather Cooking Labor Day, America's third most popular outdoor grilling holiday, is right around the corner yet fewer Americans will pack away the barbe- cue grill after this end-of-summer celebration. , Grilling s growing into an all-season pastime. In fact, outdoor grilling is at an all- time high, nearly double what it was 20 years ago, according to the market research firm The NPD Group' s 22nd annual Eating Patterns m America report. In 2007, more than 38 percent of households reported eating at least one grilled food over a two-week pe- riod, year-round. Hamburgers, followed by steak. topped the The NPD Group's list of "grilling favorites. Vegetables, and specifically'potatoes, two foods that pair well with beef, were also among the most popular grilling foods, the report said. "We're a nation of grillers, because it's a delicious, convenient and fast way to cook, no matter the time of year." said Jim Bostic, executive di- rector of the West Virginia Beef In- dustry Council. "We encourage con- sumers to try different cuts and ingre- dients on the grill for healthy meals that fit all seasons, and their busy lifestyles." One cut consumers may not have tried on the grill is beef roast, which makes a hearty winter meal and often provides a second meal through left- overs. In last spring's 19th annual Weber GrillWatch survey, 24 percent reported beef roast as the food they'd most like to know how to cook on an outdoor grill. So give it a try, with these easy tips from the West Virginia Beef Industry Council: For best results, select roasts that are uniform in shape. Foods take longer to cook in cold weather• Keep grill lid closed to los- ing cooking heat. But no matter the season, use a meat thernometer or instant-read thermometer to accu- rately test doneness. Indirect grilling, placing Ieef away from the heat source, is a good way to cook large, thick cuts like roasts. This allows the center to cook properly without overcooking the exterior. When the roast's internal tempera- ture reaches 135 o (medium rare) or 150 ° (medium), remove from heat, tent loosely with foil and let stand 10 to 15 minutes.'Temperature will con- ti hue to rise to desired doneness ( 145 medium rare; 160 medium). Season the roast with a rub for a new flavor experience. Rubs are blends of herbs, spices and other sea- sonings that can be applied several hours or just minutes before cooking. Rubs are used for flavor, not tender- izauon. The beef council also urges year- round grilling safety with these tips: Make sure grill is in good shape and hasn't been damaged in any way by inclement weather. Set the grill on a solid surface, not on top of snow or ice. If it's dark outside, purchase a grill light, rather than move the grill closer to the house or another structure for better lighting. ( Source for cookery tips: Beef Checkoff-funded Beef and Veal Cu- linary Center. Chicago) (Source for grill safety tips: Hearth, Patio and Barbecue Association, www.hpba.org) ( Recipes, complete cooking infor- m a t i o n : www.Beeflts WhatsForDinner.com. The West Virginia Beef Industry Council collects and invests beef checkoff dollars in beef promotion, consumer information, research, in- dustry information and foreign mar- ket development, all with the purpose of strengthening beef demand. For more information, visit www.wvbeeforg "Educating our young people about entrepreneurship and reinforcing the value that innovation brings to our economy ts crittcal to America's pros- perity in the global society of the 21 st century," state Superintendent Steve Paine said. "This is just one more way we are helping West Virginia kids to compete in a fiercely competitive glo- bal world." Participating schools will be able to keep any profit made from selling lemonade to legislators, state workers and visitors to the Capitol. The Department of Education is a member of the Advantage Valley Entrepreneurship Development Sys- tem Collaborative• a group of agen- cies in the greater Charleston-Hun- tington area working to promote and encourage entrepreneurship and busi- ness ownership as an economic de- velopment strategy. For more information, contact Su- san Rice, entrepreneurship coordina- tor for the West Virginia Department of Education. at (304) 558-3119 or the Communications Office at (304) 558-2699. Dry eye is one of the most common reasons for visiting an eye doctor. OPTIVE , a next generation artificial tear, lever- ages new technology to work on both the surface and at the cel- lular level to lubricate and hydrate the eye providing long- lasting relief of dry eye symp- toms. For more information, visit www. Optive Solutions. com. The U.S. used to have more than 70 different time zones. In 1883, a system of four time zones was adopted to make railroad schedules easier to follow.