Page 6
Illinois Valley News, Cave Junction, OR Wednesday, September 22, 2004
RSVP lists
insurance
for health
DMV says
myths on
drinking
just that
Just as it is important
to know the effects of alco-
hol on the human body, it
also is important to know
what is not true, reported
Oregon Driver and Motor
Vehicle Services (DMV).
Here, said DMV, are
some common myths that
get many drivers into trou-
ble:
*“It’s only beer.” One
12-ounce can of beer or a
5-ounce glass of wine con-
tains the same alcohol con-
tent as a mixed drink with
a 1½-ounce shot of liquor.
Some beers have a higher
alcohol content than oth-
ers.
*“Alcohol is a stimu-
lant.” Wrong. Alcohol acts
as a depressant on the cen-
tral nervous system.
*“I drive better after a
few drinks.” Wrong. Even
the driving ability of pro-
fessional drivers is sharply
reduced at levels above
0.05 percent. This percent-
age results from only a few
drinks for the average per-
son. Remember, judgment
is affected. You may think
you are driving better, but
you actually are driving
worse.
*“I don’t mind riding
with Joe after he’s been
drinking. He can really
hold his liquor.” Often the
man or woman who can
hold so much is really de-
veloping a tolerance to
alcohol. Tolerance is just
another word for addiction.
There is evidence that
many people arrested for
driving under the influ-
ence, even for the first
time, already may be un-
recognized problem drink-
ers.
*“Make that one-for-
the-road coffee.” Go
ahead, but coffee will not
sober you up. Cold show-
ers and exercises do not
work either. Only time gets
alcohol out of your body,
and that is done through
normal body processes.
The U.S. Bureau of
Census estimates that
by 2060, white people in
the USA will no longer
be the majority. Hispanic
and Asian populations
likely will triple,
increasing the country’s
racial and ethnic
diversity. Respecting
and appreciating
diversity is essential in
today’s world.
- KinderCare
Learning Centers -
BRIDGE WORK - Oregon
Dept. of Transportation
(ODOT) is working on
‘First Bridge’ over the
Illinois River East Fork
on the south side of
Cave Junction. Some
traffic delays have oc-
curred, and there will be
more. ODOT is examin-
ing the structure in
preparation for com-
pletely replacing it. Work
is to begin in March 2005
and last until June 2007.
(Photos by Shane Welsh)
Feral pigs called not good for state
They aren’t the cute 4-
H animals at county fairs.
Feral pigs are nothing
like their tame, domestic
counterparts.
Instead, the wild swine
represent a potentially ma-
jor threat to Oregon’s envi-
ronment, agriculture, wild-
life, and perhaps even the
state’s human population
to a degree.
Details of Oregon’s
problem with feral pigs are
outlined in a pest risk as-
sessment recently com-
pleted by Oregon State
University’s Dept. of Fish-
eries and Wildlife.
Known populations
have been reported in nine
counties of southern and
central Oregon: Josephine,
Jackson, Coos, Curry,
Klamath, Wasco, Jeffer-
son, Crook, and Wheeler.
The existing populations
have resulted from a com-
bination of unauthorized
releases for hunting and
ranch escapes.
“Feral pigs are on our
list of the 100 worst inva-
MANSFIELD R. CLEARY
Attorney at Law
General Practice in
Illinois Valley
since 1980
Practice includes but not limited to:
Bankruptcy - Eliminate
financial problems
Living trusts - Avoid probate
Estate planning - Wills,
power of attorney
Domestic relations
Auto accident - Personal Injury
Criminal - DUII
Real Estate contracts - Foreclosure
592-2195
200 W. Lister
sive species in Oregon, and
for good reason,” said Dan
Hilburn, Oregon Dept. of
Agriculture’s (ODA) rep-
resentative on the state’s
Invasive Species Council.
It was the council that
commissioned the risk as-
sessment on feral pigs.
“Feral pigs are capable
of becoming agricultural
pests in Oregon,” said the
association, “as they have
in other states and coun-
tries. In the United States,
feral pigs are responsible
for an estimated $800 mil-
lion in damage each year
to agricultural commodi-
ties, and there is no reason,
given their dispersal capa-
bilities, phenomenal repro-
ductive rate, and biological
and ecological generalist
characteristics, that Ore-
gon’s agricultural econ-
omy could not add to this
estimate.”
The assessment also
describes some of the envi-
ronmental effects includ-
ing that feral pigs have
been shown to restrict tim-
ber growth, reduce and/or
remove understory vegeta-
tion, and destabilize soils,
causing increased erosion
and compaction.
Subscribe to the
‘Illinois Valley News.’
See page 10
Health insurance assis-
tance is one aspect of ser-
vice provided by the Re-
tired Senior Volunteer Pro-
gram (RSVP), sponsored
by Three Rivers Commu-
nity Hospital.
A major part of the
service is SHIBA, the ac-
ronym for Senior Health
Insurance Benefits and
Assistance. Under it are
areas including counseling
and advocacy services; and
state-trained insur-
ance/benefits counselors
who provide individual aid
reviewing supplemental
insurance, and Medicare
issues.
They also can assist in
areas including advocacy
on bills and claims. They
can help in retrieving reve-
nue for payment on exist-
ing medical bills, said
RSVP. “Highly regarded
as an educational resource,
SHIBA volunteers serve in
other highly skilled protec-
tive services such as
guardianship / conservator-
ship and representative
payees,” RSVP said.
Services including
SHIBA are regularly
scheduled office consulta-
tions, seminar presenta-
tions, service fair exposi-
tions and seminar presenta-
tions. Also, telephone as-
sistance, homebound client
courtesy visits, and an in-
surance benefit library of
resources.
For more information
phone (541) 955-5547; or
use rsvpjoco@cdsnet.net;
rsvpjoco.org; or joinsen-
iorservicenow.org.
In the Holland/
Tarter Gulch area
Friday, Sept. 10
REWARD
Phone Arlene
592-9618
IVHS School Menu -
Sponsored by
SISKIYOU
COMMUNITY
HEALTH
CENTER
Coming October 23rd
Space is limited
319 Caves Hwy.
592-4111
THURSDAY, SEPT. 23
*Chicken sandwich,
cheeseburger, hamburger,
Turkey & cheese or ham
& cheese sandwich, chef,
Mandarin chicken, garden
salad, beef soft tacos, pasta
with meat & marinara sauce
with breadstick
FRIDAY, SEPT. 24
*Chicken sandwich,
cheeseburger, hamburger,
turkey and cheese or Italian
sandwich or chef, Mandarin
chicken, chicken Caesar
salad, nachos supreme,
corndog, hot dog or polish
dog with potato wedges or
tater tots
MONDAY, SEPT. 27
*Chicken sandwich,
cheeseburger, hamburger,
turkey & cheese or ham &
cheese sandwich, chef,
Mandarin chicken, fiesta
salad, beef & bean burrito,
chicken nuggets with biscuit
& dipping sauce
TUESDAY, SEPT. 28
*Chicken sandwich,
cheeseburger, hamburger,
turkey & cheese or roast beef
sandwich, chef salad,
Mandarin chicken, garden
salad chicken fajita,
rib-B-Q sandwich with
potato wedges
WEDNESDAY, SEPT. 29
*Chicken, cheeseburger,
hamburger, turkey & cheese
or veggie sandwich, chef
salad, Mandarin chicken,
antipasto salad, beef soft
tacos, taco salad, rice bowls
(chicken or beef) with
veggies & almonds
Register early
Call or email
llamuz@forestedgefarm.com
592-6078
REGARDING ALL CUSTOM PROCESSING AT TAYLOR’S SAUSAGE
To our valued customers,
We have experienced a great deal of growth in our sausage production, our favorite part
of this business and our specialty. At the same time, food safety regulations and demands
have increased more than ever, resulting in many changes from the USDA regarding our
business.
To meet the rules and regulations imposed by USDA, particularly regarding the processing
of both inspected and uninspected meats at the same location, we have had to make
some changes in what we can and cannot handle. These changes especially affect those
of you who have, for years, had us bone or cut and wrap your animals.
***As of September 1, 2004 we will continue to handle the following custom
processing services:***
**Sausage making from your boneless meat, including, beef, pork, lamb, venison, bear,
elk, etc. Only boneless meat in good condition will be accepted for further processing.
**Curing and smoking of your ham, bacon and other cuts.
Please note that we no longer cut and wrap carcass meat, such as farm animals and wild
game animals. Hanging, skinning, gutting, slaughter or any other services regarding
carcasses are no longer available. We have also stopped processing fish.
Again, we specialize in the highest quality custom sausage making and smoking available.
These changes will allow us to continue to provide you with the best custom processed
items from your meat at very competitive prices, and allow us to continue in our USDA
inspected processes, for which we are well known.
We regret the inconvenience to those of you who are used to having us cut and wrap or
bone your animals, but we must commit ourselves firmly to producing food that is totally
safe and that satisfies any and all USDA regulations and requirements.