"
Newspaper Archive of
N. Warren Town and County News
Norwalk, Iowa
Lyft
October 20, 2011     N. Warren Town and County News
PAGE 12     (12 of 16 available)        PREVIOUS     NEXT      Full Size Image
 
PAGE 12     (12 of 16 available)        PREVIOUS     NEXT      Full Size Image
October 20, 2011
 

Newspaper Archive of N. Warren Town and County News produced by SmallTownPapers, Inc.
Website © 2022. All content copyrighted. Copyright Information.     Terms Of Use.     Request Content Removal.




/ " pag?Twe!ve N/Warren Town an d Couniy News Thursday, October 20, 2011 Ribbon Cutting for New School Auditorium By Mary Lou Gray Sunday, Oct. 9, the Norwalk Area Chamber of Commerce held a ribbon cutting for the Norwalk Community School District's new auditorium. Several hundred area residents, along with the City of Norwalk and school officials, attended the event. Brandon Routh, former Norwalk resident and 1998 Norwalk High School graduate, served as the Master of Ceremonies. Routh shared memories of his time at Norwalk High School as a member of the choir and drama club. He expressed his appreciation that the arts program was available and how it was an invaluable part of his chosen profession as an actor. Dr. Denny WulL Superintendent of Norwalk Schools, welcomed all those attend- ing. Dr. Wulf has been with the Norwalk schools since 1979 and stated "every super- intendent has dreamed the dream of a Norwalk auditorium." He emphasized the hard work everyone has contributed to the construction of the auditorium. The Norwalk High School Concert Band, under the direction of Ken Huen and Nick Menke, presented the "American Anthem" as the audience stood and faced the United States flag. Katherine Schmidt, Norwalk school board president, introduced the school board members who are serving during the design and construction of the auditorium. Current school board members consist of Deb Hobbs,.Rick Kaul, George Meinecke and Tom Phillips. She stated that without the one-cent sales tax being approved by the voters of Iowa the auditorium could not have been attempted. Kate Baldwin, Business Manager for the Norwalk schools, recognized the con- struction professionals. Those included Story Construction, Bishop Engineering, Confluence, Allender Butzke Engineers, Farris Engineering and FRK Architects + Engineers. She also recognized school employees Tim Geyer, Tom McLaughlin and Richard Sleeth as instrumental in the building of the auditorium. Colby Campbell, 2011 graduate, served on the planning committee, along with school employees and community members. Norwalk Drama students, under the direction of Margo Murillo, presented "You Don't Have to Feed a Cello" - a Readers Theater Presentation. Norwalk vocal music students were directed by Kim Ward and Gerard Krupke in "Kids Reprise" performed by the cast of the upcoming high school musical "Bye, Bye Birdie. "The North Avenue Jazz Choir performed "Thankful" and the high school vocal choir performed "Home- land." The ribbon cutting included members of the chamber, school board members, planning committee members and students of the Norwalk Community School. Five Things You May Not Know'About Lunch Meat (NAPS)--Do parents really know what they are feeding their kids? Land OTsk the nation's largest family-owned packaged lunch meat brand, is demystifying lunch meat and offering consumers "Did You Know. facts about their product. As a company whose pri- ority is food safety, Land O'Frost is a leader in keep- ing lunch meat tasty, fresh and safe both on and off the shelves. In fact, Land Orost has been awarded numerous industry recognitions for food safety technologies, includ- ing American Meat Institute safety awards and Safe Quality Food Certification on all three of the company's facilities. "Every school season brings the return of thou- sands of sandwiches being made, packaged and eaten every day by families across the country," said Karen Malsom, director of innova- tion at Land O'Frost. "Food safety and making quality products have always been top priorities for Land O'Frost, which is why it is our goal to help consumers better understand lunch meat by clearing up some common misconceptions." Myths And Facts Malsom debunks the fol- lowing myths about a prod- uct that thousands of people in the U.S. eat every day: 1. Deli meat is fresher, than prepackaged lunch meat. FALSE: When lunch meat is packaged in Zip-Pak pouches, as is Land O'Frost lunch meat, the freshness is sealed in. This keeps pre- packaged lunch meat fresher, m There's mor il to delicious dell meats than many peo- ple realize. longer compared to deli meat. 2. Nitrites in lunch meat are bad for you. FALSE: Nitrite occurs naturally in many plants and foods and is produced by the human body. Nitrites that are used in processing lunch meat pre- vent the growth of bacteria that produce food poisons. Nitrites are the curing agent used during processing and impart a preservative effect in meat products. 3. Eating meat daily is not healthy. FALSE: The U.S. Dietary Guidelines for Ameri- cans recommend eating 5 to 7 ounces of meat per day as part of a healthy, balanced diet. 4. Processed lunch meat is less sanitary than raw pro- dues and other meat products. FALSE: Lunch meats have been cooked and packaged in a sanitary manner under con- trolled conditions, unlike raw products such as sprouts, let- tuce, spinach and raw ham- burger meat. 5. Lunch meat 0nly stays fresh for a few days. FALSE: Packaged lunch meat kept at 35 degrees Fahrenheit, the average temperature of a refrigerator, will last up to its sell-by date unopened or seven days after opening. More Fun Facts In addition, here are five "Did You Know facts related to lunch meat: • Lunch meat was brought to the U.S. in the 1800s by European immigrants. • Sandwiches, a $121 bil- lion market, axe the most pop- ular item eaton byAmericans, according to food experts. • Lunch meat is a $3.4 bil- lion industry. • American men, on aver- age, eat 6.9 ounces of meat per day and women eat 4.4 ounces. • Total meat and poultry production in 2010 reached more than 92.1 billion pounds. Land O'Frost manufac- tures sliced packaged lun- cheon meats (beef, chicken, turkey and ham) and is the largest family-owned brand of packaged dell meat in the U.S. Some of the leading products marketed by Land (YFmst include: Land OTYost Premium One Pound, the top- selling deli pouch in the U.S.; Land O'Frost Deli-Shaved and its ultrapremium line Land O'Frost Bistro Favor- ites. Information on several additional items can be found on its website. The Land O'Frost brand can be found in the supermarkets and mass merchandisers that account for nearly 90 percent of the retail sales in the coun- try, as well as Mexico, Puerto Rico and other U.S. territo- ries. The company operates three facilities in Lansing, Ill., Madisonville, Ky. and Searcy, Ark. Learn More You can get great recipes, nutritional information and more at www.landofrostcom. :,.+ + Brandon Routh cutting ribbon with Katherine Schmidt. North Avenue Jazz Choir performed Thankful. Scene from Bye Bye Birdie. Staff photos by Mary Lou Gray. SUBSCRIBE TODAY! Send $18 check or money order for a one year subscription to PO Box 325, Norwalk, IA 50211 I Deadline for ads, [ legals and stories I is Noon Friday! Keep The Fire Buming All Year--Tips And Recipes For Cold-Weather Grilling (NAPS)--According to the 22nd annual Weber Grill- Watch Survey, nearly half(49 percent) of Americans grill year-round, and of those, a hearty 41 percent grill out- side even when the tempera- tare dips below freezing. "During the colder months, it's a great time to grill larger pieces of meat that don't require a lot of attention, and comfort foods--like Barbecued Meat Loaf," says Jamie Purviance, grilling export and author of several grilling cookbooks, including The New York Times best- selling "Weber's Way to Grill." "With a few simple tips, you can easily grill all year long." Weber suggests the fol- - lowing tips when grilling dur- ing the colder months: • In below-freezing tom- peratures, plan on doubling the time it typically takes to pre- heat the grill in the summer. • For charcoal grills, it may be necessary to add charcoal more often to maintain a consistent tem- perature when it is cold or windy. Lift the lid slowly and to the side to prevent ashes from blowing up on the food. For safety, avoid using your charcoal grill in high wind conditions. • Plan on increasing the cooking time slightly when grilling on cold or windy days. It's best to keep the lid down as much as possible to avoid lowering the temperature inside the grill. Large pieces of meat--like turkeys--which are cooked over indirect heat, work well in cold weather con- ditions as they require less attention. • Position gas grills so the wind is perpendicular to the gas flow and not blowing the tiame down the burner tubes. Sign up for Weber's Recipe of the Week at www.weber. corn and you'll receive a deli- cious new grilling recipe every Friday, like this Barbecued Meat Loaf. Barbecued Meat Loaf will heat up s cool night. Barbecued Meat Leaf 11/, pounds ground beef (80% lean) 1% pounds ground pork 2 cups finely chopped yellow onion 1 large egg 1 teaspoon Worcestershire sauce 1 teaspoon granulated garlic 1 teaspoon dried tarragon 1 teaspoon kosher salt 1 teaspoon ground black pepper Sauce 1/2 cup bottled barbecue sauce V4 cup ketchup 1.In a large bowl, using your hands, gently combine the meat loaf ingredients. 2. Divide the meat loaf mixture in half and form into 2 loaves, each about 4 inches wide and 6 to 7 inches long. Place the loaves on a sheet pan. 3. Prepare the grill for indirect cooking over medium-low heat (about 300 ° F). 4. In a small bowl, mix the sauce ingredients. Set aside half of the sauce to serve with the meat loaf. Top each meat loaf with 3 tablespoons of the remaining sauce and coat thoroughly. 5. Brush the cooking • grates dean. Using a metal spatula, gently pick up each loaf from the sheet pan and place directly on the cooking grate. Grill the meat loaves over indi- rect medium-low heat, with the Hd closed, until a thermometer inserted horizontally through the top of each loaf registers 155 ° F, 50 to 60 minutes. Remove the loaves from the grill and let rest 10 to 15 minutes. Once removed from the grill, the loaves will con- tinue to cook, allowing them to reach the recom- mended 160 ° F for ground beef and pork. Cut the loaves into I/2-inch slices and serve with the reserved sauce. To make meat loaf sand- wiches, cut the meat loaf into 1/-inch thick slices and slather both sides with some of the reserved sauce Grill over direct low heat (250 ° to 350 ° F), with the Hd closed as much as possible, for 4 to 6 minutes, turning once. Serve on sourdough bread with melted provolone cheese (optional). Serves: 8 to 10. For more tips and recipes, visit www.weber.com.