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Newspaper Archive of
N. Warren Town and County News
Norwalk, Iowa
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July 18, 2013     N. Warren Town and County News
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Thursday, July 18, 2013 N/Warren Town and County News Page Fifteen OFFICIAL PUBLICATION CITY OF NORWALK EMPLOYEE COMPENSATION JULY 1, 2012-JUNE 30, 2013 NAME ALBERS, RAFE APANA, TAMMY BACKSTROM, ELISE BAHR, JAMES BAKER, JEREMY BEERMANN, DANIEL B.ENGE, MARK BENNETT, LAUREN BOCKHOLT, CHAD BOCKHOLT, TRAVIS BREISE, VON BROSH, RICHARD CARD, SHANE CHOAT, ADAM CLARK, ANNETTE COBURN, RYAN CORREY, STEVE CRISWELL, BRADLEY CROAT, PEGGY " CURTIS, FRANK DAHMS, TYLER DANIELS, NOAH DARST, CHEF DAVIDSON, KIM DELKER, ERIC DICKHAUT, DUSTEN DOHLMAN, NICHOLAS DOUGHERTY, JAMES M. DOUGHERTY, THOMAS DOWNING, RONALD DUFFY, MICHAEL EPPERS, BRIAN FICK, TROY FORSCHLER, MICHAEL FORSYrH, CHARLOTTE GRISLER, KRISTIN .GONDER, KAITLIN GUDENKAUF, ALEXANDRIA HAGEMAN, BROOKLYN HALL, JOSHUA HARDING, TERRY HEGGEN, JOSHUA HEISDGRFFER, SHELLEY HESS, BRENT HILDEBRANDT, SALEM HILL, MATTHEW HOBBS, DEBROAH HOCK, AMY HOFMAIER, ELLY HOSKINS, TIMOTHY HOUK, LAUREN HRAHA, ROSS HUSTON, DUSTIN HUTCHINSON, RANDY ILLIAN, JON JABBEN, CHRIS JOHNSON, MARY KAY JOHNSON,, MICHAEL KALDENBERG, WENDALL KLUESSNER, ALEX KLUESSNER, ARLENE KUEHL, NANCY IUHL, EDDIE KUHNS, BRANDON LANDGREBE, ALEX LANE, JACK LEHMER, GARY LEICHTY, AMANDA LETO, MICHAEL LEWISTON, BENJAMIN LOFFREDO, JAMIE LUCAS, JEFFREY LUCAS, OLIVIA LUND, JONATHAN LUNDQUIST, ALEXANDER LUNDQUIST, AMANDA LUZlER, JAMES MANSON, DAVID MARTIN, TREVOR MCDONALD, NANCY MCDONALD, STEPHANIE MELCO, BRIAN MESSER, ANDREW METZGER, DOUG MILLER, KELLY MILLER, MARK MUERNER, MARK MURILLO, CHRIS MURILLO, DAVID MURPHY, BRAD NEWLAND, PATRI'CIA NICHOLS, ROBERT NICHOLS, TIMOTHY NIEMEYER, CHRIS NOSBISCH, CHRIS NOSBISCH, LISA OLIVER, MARKETA ONSTOT, BRIAN PALMER, GAIGE PALMER, STEVENS. PARKER, PHILIP PATAVA, JOE PATAVA, 3-1-1OMAS PAULSEN, JOSEPH PEARSON, MICHAELA PEMBERTON, JACOB PEMBERTON, LAURIE PENDELTON, CHARLES PENTICO, RICHARD PETERSEN, JACOB P EI-FIT, BRIAN PE-I-I-IT, CHARLES M. PIERCE, DOUGLAS POWERS, JODI RACZ, ERIC RICHARDSON, DOUGLAS RICHARDSON, MICHAEL RITCH EART, MAI-FH EW RITER, JARED ROBBINS, JIMMEY ROLLINGER, AMY ROSIEN, JEFFREY SALTZ, DUSTEN SCAVO, JOSEPH SCHRECK, DARRIN SCIAR ROTTA, JOE SEALINE, HOLLY SEIBERT, ADAM SEIBERT, ASHLEE SIIBERT, SHELBY AMOUNT 60,128.25 2,163.PP 3,552.84 4,754.65 47,441.33 53,187.91 35,927.05 498.15 4,222.25 240.00 180.28 86.25 974.66 517.88 45,398.02 63,567.50 1,265.29 63,298.77 46,249.28 4,036.47 5,910.75 104.00 1,770.45 2,272.20 29,991.55 3,579.60 722.66 2,031.28 1,513.30 74,133.75 1,026.82 106.88 9,275.00 775.86 574.50 756.26 37.50 983.23 1,791.92 783.71 47,491.70 36,467.02 37,607.50 50,638.56 1,149.55 1,083.23 12,900.61 32,626.51 1,417.85 72,688.32 2,317.14 1,517.19 81,229.73 59,587.19 3,348.92 45,086.82 7,782.95 61,209.58 113.31 1,651.89 40.76 68,518.47 85,054.55 1,032.55 3,683.26 154.38 48,094.36 3,306.58 2,500.00 56,980.61 16,371.73 33,738.41 1,224.45 4,006.16 3,525.70 844.25 2,759.00 48,096.77 69,695.06 791.00 522.00 57,934.57 4,254.66 57,405.10 3,105.92 57,420.72 1,128.40 47,486.60 2,500.00 250.00 1,000.00 24.75 3,215.90 720.00 8,248.96 37.12 106,084.14 3,964.09 2,564.98 74,678.91 58,978.23 11,451.52 7,930.08 43,505.61 22.05 2,257.10 1,857.07 900.98 15,076.32 4,707.55 49,535.62 30,602.41 7,500.00 43,441.98 8,654.82 60,624.83 552.09 5,864.33 1,041.54 2,535.00 6,657.18 68,673.49 22.00 3,299.92 1,210.00 1,892.98 58,622.65 6,701.21 4,092.88 2,551.50 SHER, SUSAN 1,058.15 SLEETH, DONALD 1,575.34 SMITH, BYRON 8,316.02 SNYDER, JOSEPHINE 40,453.76 SPENCER, KATHY 7,296.64 SPOERRY, HENRY 26,951.01 SPURR, JAYSON 64,035.83 SPURR, RANDY 125.11 STOVER, CHARLES 99.45 STRAVERS, ANTHONY 56,002.19 SWIFT, PAUL 47,868.31 SYLVESTER, JAMIE 2,500.00 TABATABAI, RAMSEY 2,278.70 TAYLOR-SEIBERT, LOUISE 30,574.23 THOMPSON, TRAVIS . 2,387.50 TIMMERMAN, KATHY 15.26 TODEY, DEBORA 4,438.38 TUI-FLE, RONALD 3,193.50 VANBUSKIRK, JASON 244.38 VASHER, KAREN 12,676.73 VERWERS, DEVIN 1,520.00 VETTERICK, JENNIFER 50,383.93 WAUGH, ALAN 48,394.17 WAUGH, ARNITA 2,269.17 WEBB, THERESA 461.25 WESTHOFF, THOMAS 1,734.09 WESTPHALEN, AARON 2,611.33 WESTVOLD, KIRK 75,634.14 WESTVOLD, MORGAN 630.01 WHEELER, JEANNE 14,123.35 YOUNG, RICHARD 140.80 3,038,682.38 OFFICIAL PUBLICATION PUBLIC NOTICE OF STORM WATER DISCHARGE Warren County plans to submit a Notice of Intent to the Iowa Department of Natural Resources to be covered under the NPDES General Permit No. 2"Storm Water Dischame Associated with Industrial Activity_ for Construction Activities'. The storm water discharge will be from the following projects: Grading and Paving located in Nixon St. between Sections 18 & 19 of White Oak Township Storm water will be discharged from i point source(s) and will be discharged to the following streams: h=.gLb__BJ. Bddge replacement located in the Southwest 1/4 of section 33 irr Unn Townhip Storm water will be discharged from I point soume(s) and will b e discharged to the following streams: North Rive__[ Grading and Paving located in 150th Ave. between Sections 20 & 21 and 28 & 29 of East Lincoln Storm water will be discharged from ! point soume(s) and will be discharged to the following streams: South River Comments may be submitted to the Storm Water Discharge Coordinator, Iowa Department of Natural Resources, Environmental Protection Division, 502 E. 9th Street, Des Moines, IA 50319-0034. The public may review the Notice of Intent from 8 a.m. to 4:30 p.m. Monday through Fnday, at the above address after it has been received by the department. OFFICIAL PUBLICATION PUBLIC NOTICE OF STORM WATER DISCHARGE R. M. Madden Construction, Inc. plans to submit a Notice of Intent to the Iowa Department of Natural Resoumes to be covered under NPDES General Permit No. 2, "StormWater Discharge Associated with Industrial Activity for Construc- tion Activities". The storm water discharge will be from a residential develop- ment site located the south side and in the 600 block of Beardsley Street in the NE 1/4 of Section 12, T77N, R25W of the 5th P.M., City of Norwalk, Warren County, Iowa. Storm Water will discharge to one point source. Storm water will be discharged east to unnamed open drainage ways !eading to the roadway ditch on the south side of Beardsley Street. The drainage passes under Beardsley to an unnamed drainage way leading north to Lake Colechester on Middle Creek. Middle Creek is a tributary of the North River. Comments may be submitted to the Storm .Water Discharge Coordinator, IOWA DEPARTMENT OF NATURAL RESOURCES, Environmental Protection Divi- sion, Henry A. Wallace Building, 502 E. 9 'h Street, Des Moines, IA 50319-0034. The public may review the Notice of Intent from 8 a.m. to 4:30 p.m., Monday through Friday, at the above address after it has been received by the depart- ment. (NAPS)--It is important to seek the help of a rheuma- tologist to manage the under- lying cause of gout: a high level of uric acid. Over time, gout symptoms may become more frequent and severe. To learn more, visit Check OutYourGout.com. If you work at a computer, the experts at the National Eye Institute recommend giv- ing your eyes a 20/20/20 break. Every 20 minutes, look about 20 feet in front of you for 20 seconds to reduce eyestrain and fatigue. For more information, visit www. nei.nih.gov/healthyeyes. All-natural homeopathic products offer safe, effective solutions for aches and pains. For information on Hyland's Homeopathic recovery prod- ucts, such as Muscle Therapy Gel with Arnica, Arnica 30x, Leg Cramps, Leg Cramps PM, and Bioplasma Sport, visit www.hylands.com. *** Cycling is a great way to get fit and stay active, say the experts on one of the United States' premier pro- fessional cycling teams, Op- turn Pro Cycling presented by Kelly Benefit Strategies. For more information on cycling and to follow the team, visit www.optumpro cycling.com. *** There are several proven ways to reduce atrial fibril- lation associated stroke risk. New blood-thinning medica- tions can help. You'll find credible and xtensive AFib information from the Ameri- can Heart Association/Ameri- can Stroke Association at www.heart.org/afib. Backyard BBQ Fun: (NAPS)--When the weather's warm, gather friends and family for a back- yard BBQ--without the grill! Fortunately, "a backyard BBQ can be a simple affair,  says Stephanie Ashcrait, New York 23rues best-selling cook- book author and morn of four. "Stsrt with pimic or card tables festively draped with check- ered doths. Top the tables with paper plates and a pitcher of cool lemonade. For the main attraction, serve everyone's favorite: pulled pork BBQ." Byron's Pork BBQ, found in the freezer section at Sam's Club, is the perfect way to enjoy BBQ without having to spend all day standifig over a hot grill smoking your own! It is hickory smoked and comes fully cooked, so it can be easily warmed in an oven or a slow cooker, mak- ing a BBQ party a breeze. Or, you can warm it up on top of a grill if the weather permits. It even comes pack- aged in a grill-friendly alu- minum tray and the sweet and spicy BBQ sauce keeps the meat moist and flavor- ful. "It saves me time and money--leaving more time for family fun,  says Ashcrafc. For the menu, nothing's simpler than letting guests build their own sandwiches. Place tbe BBQ in a large serv- ing dish, put out the fixings and let everyone else do the rest. Guests can choose from a variety of toppings such as coleslaw, red onions and -tomatoes. They can enjoy the BBQ served on top of a bun or plain if they prefer. For the sides, serve up such stan- dards as potato salad, pick- les and baked beans. "Don't forget the dessert," says ABhcraft. Brownies pair per- fectly with BBQ for a sweet end to a flavorful meal." To bring the party indoors and out of the heat, Ashcraft recommends  an exotic No Grill? No Problem Throw a carefree cookout without the grill. twist on the summer stsndar& California BBQ Pizza. For more recipes and party ideas, visit www.ClubEnter taining.oom or www.Byrons BBQ.com. California BBQ Pizza Ingredients: 1 4-11). tray of Byron's  Pork BBQ 3 12-inch premade pizza crusts 8 oz. Cuda cheese, shredded 1 medium red onion, thinly sliced 3 teaspoons fresh cilantro, chopped (use more or less to taste) Directions: PREHEAT oven to 350P. BAKE BBQ tray accord- ing to package instruc- tions. Once BBQ is fully heated, REMOVE from oven and turn oven up to 450F. SPREAD of hot BBQ em each of the pizza crus (about 2 cups BBQ for each pizza). SCATTER onion, cil- antro and Gouda over the 3 pizzas. BAKE pizzas for 10-12 minutes until cheese is melted. Prep  5-10 minute CookTim 90 minutes to cook BBQ + 12 minutes for pUz Makes: 3 pizzas or. 48 appetizer slices. Cook00'ng00 A Tasteful Partner For Your Barbecue (NAPS)--Here's food for thought: Most Americans love barbecue because it's quick, uncomplicated and great tast- ing. Yet many don't know just how sophisticated such an easy-to-make grilled meal can be. Garnishes such as sautded mushrooms and tangy blue cheese can elevate a grilled steak from simple.to sublime. So can the right drink. "Barbecue is typically hearty fare with bold, spicy flavors. Accompanying wines should be fun-bodied, with good smc- ture and tannins," says Whole Foods Market wine expert Geof Ryan. "Dry red wines with a deep core of fruit stand up to and enhance the flame- roasted flavors of meat." He points out that full-bodied Spanish wines pair particu- larly well with steak, such as this recipe: Grilled Marinated Steak with Mushrooms and Blue Cheese 3 tsp. organic extra virgin olive oil - 2 tsp. balsamic vinegar 2 cloves garlic, minced Salt and black pepper, to taste 2 New York strip steaks, 8 oz. each 8 oz. mushrooms, sliced 2 oz. blue cheese crumbles In a small bowl, whisk together two tsp. of olive oil, balsamic vinegar, gar- lic, salt and pepper. Place steaks in a container jnst large enough to hold them. Pour olive oil mix- ture over steaks and rub in well over both sides. Blue cheese brings out deli- cious flavors In grilled red meat. Allow steak to marinate in refrigerator for a min- imum of 30 minutes or up to 2 hours. Grill steaks for 5 minutes per side, until desired doneness. While steaks are gllin saut mushrooms in one tsp. of olive oil with a pinch of salt over medium- high heat, stirring con- stantly for 5 minutes or until mushrooms have given up most of their liq nid. Add blue cheese and stir to blend. If desired, season mushrooms with fresh-ground black pep- per. Wh stealm are rea smother with mushrooms and blue cheese. Serves four people. Recipe courtesy of Whole Foods When barbecuing, Ryan suggests seeking out Spanish varietals, such as Tempranillo, Monastrell or Garnacha. For additional informa- tion, visit www.wholefoods market.corn or www.wines fromspainusa.com.