Spilyay T y moo
June 4, 1982 Page 7
Letters to the editor I
scream, you scream,
We all scream for ice cream
We're being mistreated
To the Editor,
We still cannot make a living
here on our home grounds. The
non-Indians are. Our trucks
are parked while theirs are
w o rk in g — on o u r hom e
grounds. Is this any way to
treat anybody? Or just us. This
is our home. This is where our
families are. This is where our
children were born and where
we want them to be raised. This
is where we are going to stay.
If anyone tries to help us,
theirjobis threatenend. There’s
only so much anybody can
take. Some people may take
this the wrong way, but asinine
ignorance isn’t an excuse. As
long as one knows where their
bread-n-butter is, they could
care less about where anyone
else’s is.
W e n e e d h e lp . A nd
understanding. From who?
The general public—the rest of
you duly enrolled members of
our tribal community. Ask
questions to which you need
answers. And don’t stop asking
u n til y o u ’re c o m p le te ly
answered. We’ve been asking
the same questions for eight
years, now. My husband has
been in business for sixteen
years.
W e sfeemed to h a v e
by Marsha Shewczyk
Old time ice cream was made
committed political suicide up of simply cream, sugar and
when we stepped on the wrong flavorings. Now there are over
person’s toes by standing up for 1200 fla v o rin g s , c o lo rs ,
what we believed in and still do. stabalizers and emulsifiers
That we are requesting—even a v a ila b le to com m ercial
demanding—our tenure via producers of ice cream. There is
our birthright. But because of no such thing as plain old ice
our own stratified society—and cream unless, of course, you
b e c a u se o f th e c u r r e n t decide to make your own at
subnormal economic situation home.
of our particular industries’
Ice cream or what was
business—we have to stay on
known originally as water ices
our home grounds to work.
We cannot neglect our loan were known as far back in time
obligations to our Credit as thè Roman empire; Marco
department indefinitely. We Polo was supposed to have
have signed our names to brought the recipe for milk ices
contracts for loans on our from the far east.
equipment. To be slow or late
Centuries later chefs in
paying, we are in default of our
contract. Our situation should European courts experimented
never have materialized. But it with ice cream recipes and tried
to keep the secret just for the
did.
We would appreciate any nobility. Somehow the secret
and all forms of support: got out.
morally, physically, politically,
The commercial production
ethically, philosophically.
of
ice cream became successful
We mean no harm to
anyone. We request our unfair at the discovery that salt mixed
treatment to be justified. We with ice produced a lower
cannot do it alone. All of us temperature than ice alone.
here are already unified by our Mechanical refrigeration in the
birth-right. Can we not also be late 19th century assisted in the
unified to advocate honorable growth of the ice cream
purpose to the power structure industry.
of our community?
Cream and milk products
Sincerely. make up 80% of ice cream.
Wilma Picard Commercial ice creams include
s t a b a liz e r s a lo n g w ith
sweeteners.
Letters to Sr. Citizens
To the Senior Citizens,
Dear Folks,
Today the fifth grade classes
enjoyed a field trip to Webster
Flat to dig roots—as a learning
process for those new to it, and
hopefully to help them see,
first-hand, how their ancestors
collected food. Moreover to
discover an area of their
heritage they will soon be
responsible for in keeping old
knowledge and traditions alive.
They wished to share their
finds with you.
Sincerely,
Michael McGinnis, Denver
Sensibaugh, Earl Lawson
Fifth grade teachers
Dear Old Folks,
Hi! We are giving you some
roots to eat. We want you to be
All states and some cities set
happy and eat them, O.K.?
Don’t you remember us? We’re the minimum legal require
the fifth graders from the ments for ice cream. In all ice
W arm S p rin g s , O re g o n cream there is butterfat or
cream which is the dominant
Elementary School.
We hope you eat these roots ingredient. The better tasting
because we do not want you to ice creams generally have more
die and leave this world butterfat.
forever. We care for you a lot.
As a sweetener sugar is used.
More than a lot, too.
However, some ice creams use
So, please, people, eat corn syrup as a substitute
them. We care and love you because it is cheaper.
We don’t want you to die and
leave the world.
T h e th i r d im p o r t a n t
Sincerely, ingredient in commercial ice
AH fifth grade classroom cream are stabalizers and
emulsifiers. Because of the
necessity to store and ship
Dear Old Folks,
packaged ice creams these are
We want you to have all of a d d e d . S ta b a liz e r s a re
vegetable gums and alginates.
these roots.
These minimize the growth of
Love, crystals so the ice creams feels
Pearl Wyman sm o o th in th e m o u th .
Fifth grader Stablizers also keep it from
melting rapidly.
Emulsifiers contribute to the
smoothness of ice cream and
aid in whipping air into the ice
cream. Emulsifiers can give the
impression of high butterfat
Toe Ness
Tom asked Bill: “Do you think anyone can predict the future with
cards?” Bill said, “My mother can. She took one look at my report
card and told me exactly what would happen wnen my iauici gui
home.” YIKES!!!
SS SS SS
A car representative to owner: “For $100, We’ll make it like new
again. For $300, we’ll make it run.” YIKES!!!
content so for economic
considerations they are often
used by ice cream producers.
Som e ice cream s are
naturally flavored. Some are
completely artificial and some
are a little of both. The package
labeling will indicate how the
ice cream is flavored. The more
expensive naturally flavored
vanilla ice cream will be labeled
“vanilla” while other means of
flavoring will be indicated by
la b e ls re a d in g “ v a n illa
fla v o re d ” or “ a rtific ia lly
flavored vanilla.”
One-half cup of vanilla ice
cream contains 140 calories.
Other nutrients include 2.3
grams of protein, 8.8 mg
calcium, 67 mg phosphorus,
0.17 mg riboflavin, vitamin A,
vitamin C, 7.9 g fat, 15.9 g
carbohydrates and 42 mg
sodium.
Recipe for homemade vanilla
ice cream
2 eggs and 2 additional yokes
6 tablespoons sugar
1 3% cups milk
1 tsp vanilla extract
1 cup heavy cream
Beat the eggs and extra yolks
with the sugar until smooth and
thick. Heat the milk to scalding
point, then pour it into the
eggs, beating all the time.
Strain into the top of a double
boiler and stir over a gentle
heat until thickened. Chill. Add
the vanilla extract and fold in
the lightly whipped cream.
Turn into an ice cream paddler
or ice trays. In the latter case,
beat three times at 30 minute
intervals during freezing. The
ice cream will set in 2 hours.
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If the shoe fits, it’s the wrong color, and it’s not the one on sale, :
either. YIKES!!!
SS SS SS
MESSY BUT GOOD—/ce cream is a treat on hot summer days.
It makes those hot days seem a little cooler. But even on cool days
it tastes good.
Spilyay Tymoo photo b y Shewzczyk
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A real friend is someone who takes a winter vacation on a sun
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SS SS SS
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