Image provided by: Morrow County Museum; Heppner, OR
About Heppner gazette-times. (Heppner, Or.) 1925-current | View Entire Issue (April 28, 1983)
The Heppner Gazette-Times. Heppner, Oregon. Thursday, April 28, 1983 FIVE Firewood cutting to be permitted ininai Unc ill rwuiiu cutting will be permitted 'Jn both free-use and charge areas during the coming non son." said John l,owe, Uma tilla National Forest supervi sor. He pointed out that wood cutting consumed an etitima ted 30 million board feet of Forest timber and residue over Ihe past year and the demand in expected to con tinue. On the Ileppner District alone five and one half million board feet were cut. This equals 11.000 cords. If this were converted Into logs or lumber it would equal 1,000 loaded log trucks with enough wood to construct 4.r0 average size homes. He explained that charge permits will be required in those areas where the demand for firewood has exceeded the supply. Free-use woodcutting will continue to be permitted In areas where there is an excess of firewood material. Areas experiencing short ages include the entire Hep pner and Pomeroy Ranger . Districts, portions of the Walla Walla Ranger District and the northern portion of Ukiah Fdc The Gtridlimmt3s And Too HALLMARK STATIONERY SPECIAL 2 - $2.25 HALLMARK BATH BEADS IN DECORATIVE TINS 3 UNITED SILVER 50-PIECE SILVERWARE SETS r9-89.95 $49.95 GLASSWARE DISCONTINUED PATTERNS 3 - 6 BATH TOWELS REG. '5.95 2.99 PRICES GOOD THRU SAT. HEPPNER NEW SELECTION FOR THE SALE COUCHES-CHAIRS RECLINERS END GUN CABINETS aii ci irmiiTi ioc o 30 OFF SPECIAL 2 LEATHER RECLINERS THAT WILL LAST A LIFETIME AT A SALE PRICE OF $800 & $450 Fabric Bargains Too CASE PI 676-9432 Ranger District. Within "these (i area's, firewood will be on a charge basis as designated by - the respective district rangers. Generally, there Is an ex cess of dead lodgopole on the eastern portion of the Dale District and Ihe southern and western portions of the Ukiah District. The northeastern portion of the Walla Walla Ranger District also has a surplus of firewood material. These areas will continue to offer firewood on a free-use basis in designated areas. While there appears to be a , surplus on the Ileppner Dis trict, it is estimated that this will be gone in almut five years at the present rate of consumption. Lowe said. Free-use permits will be ' available on a self service basis from Ukiah and Dale Ranger Districts and the su pervisor's office as in past seasons. Heppner Ranger District will attempt to have free use areas open most of the time. These areas will be logging and thinning residue and the quality of wood will not Ik as good as that in the charge areas. LENOX TEMPERWARE DISCONTINUED PATTERS y2 PRICE LOVE TOTES BY HALLMARK $1.75 BARE COLLECTION SPECIAL REVLON ETERNA YEARLY SKINCARE SPECIALS SPECIAL PRICES ON SOPHIA, JOVAN MUSK OIL, MUGUET AND OTHER REVLON FRAGRANCES TABLES Ileppner Main Charge permits will be available approximately May 1 at all Umatilla National Forest offices. Current free use cutting on the Ukiah Dis trict will continue until March 31. Additional free-use permit areas will also be open at that time if road conditions permit. Under the charge system, firewood will be sold for $2.50 per cord. There will be a $10 minimum charge for each permit. This minimum charge will provide for the removal of four cords. Permits are avail able for a maximum of 10 cords per household each year. Money collected from the charge system will be used to make additional wood available in areas where shortages now exist. "Signing, of woodcutting areas, furnishing maps, open ing roads and adminisdtration of the woodcutting program are expenses that can no longer be borne by our ap propriated budget," Lowe explained. "Although we will be charg ing in some areas, an abun dance of free wood is still available but it will be farther from town," Lowe said. COTY BLUSHER 4.75 OREGON St. t Tvi'fi j 'win a 3SJ 4EconoEating'. By MONINK 8THO K I) E-8TE B B I NS OSU Kxte rmlon Service "I hate to waste food, but I sure don't want to make everybody nick, either!" This is a plea that Is heard often at the extension office. Most people who call want to be reassured that it'i OK to go ahead and eat it. Food is expensive and it does make you feel bad if you have to throw it away because you didn't take proper care of it. We have a very safe and sanitary food supply when you compare it to other places around the world, but we do have some bad habits that many of us don't even realize. There is really a very sim ple formula that can create food that is unsafe. You com bine food that is a good host to bacteria, the wrong tem perature and time, and it can add up to somebody getting sick. In fact. I have a friend who said. "I leave food out all the time, is that bad?" I asked her if she ever got the flu. "Yes. all the time." It was the perfect answer. What are the foods that are a good host to bacteria? Meat, poultry, fish, combination dishes like soups or casse roles, cooked vegetables, cracked or cooked eggs and egg dishes. There is a particu larly good chance for bacteria to be present if the foods are handled after cooking, such as poultry that you cook and them remove from the bone, or hard cooked eggs that are deviled. You can expect that bac teria exist everywhere. They are in the dust, on every sur face, on the food itself, on your pets and on you. When small numbers multiply, they are greater problems. Bacte ria need three things to sur vive and reproduce: food, warmth and moisture. When they have these three things they grow at. a surprising j clip a new generation every ' 10 to 18 minutes. That means they double their numbers that often. So. if you start with two then in three hours there can be 258.432 a large num ber for sure! Thursday Night Ladies April 21 Won I-ost BP.OE.No.358 41-23 CBECInc. 37-27 M&R 32-32 B&CRepair 32-32 Kinzua 31-33 Cole's 31-33 RayBoycelns. 30-34 Bucknum's 22-42 Splits converted: Ronda Britt 5 7: Vickie Turrell 5-10; Floss Watkins 5-9-10; Yvonne Ixwgren 2-4-7-10; and Susie Cooper 3-7-10. High game: Alvina Padberg 203. High series: Sandi Hanna 536. B.P.O.E. No 358 won the second half. They will be in a bowl-off with Cole's (winners of Ihe first half) to determine first place of the league. Sparetimers April 21 Final statistics: first place -Coast to Coast, second place -I,es Schwab. High game scratch - Yvonne Lovgren. High series scratch - Joyce Winter. Bowling Koffee Klip Keflers April 21 Won - Lost M.C.G.G. 46-18 NewComers 39 - 25 Hillos 37-27 Gutter Dusters 33-31 No Pin Hitters 33-31 The Dregs 28-28 Three Holers 23-41 ThePytts 19-45 High game: Patti Brannon 182. High series: Linda Schultz -505. Splits: Marget Dubuque -io The temperature that is great for this fast increase is room temperature. They don't do well in cold and they don't like hot. So to keep them In safe numbers you can refri gerate things or keep them hoi. at least 140 degrees. "Keep hot foods hot and cold foods cold" is a great motto for food safety. The time it takes to multiply to uiis?fe numbers can be a rather short three hours, and this means all the hours at room temperature combined. That includes time it sat at room temperature after it was thawed, time it sat on the table before you cleared and put it away and the time you left it out when you age it as left overs, so the sooner you put food away, the less chance there is for the food to spoil. So. what are our bad habits? One bad habit I've really become aware of lately is leaving the food out. We leave food out too long at potlucks, at parties, while we're thaw ing it and when cooling things down to refrigerate them. There's a myth that things need to cool down to room temperature or it will be bad for the refrigerator. This habit is one that started with ice boxes when you didn't want to melt the ice. The modern refrigerator is very capable of cooling things down rapidly. If you have a large pot of something such as soup, you can hurry the cooling down process by putting the pan of hot food into a sink of cold water. Stir the food and as the water warms up, change to cold again. Refrigerate before an hour is up. A large quantity of food should be put into shallow containers so it doesn't take long for the cold in the refrigerator to pene trate. When you know it's going to be a while before you eat the food, make arrangements to keep it on ice or keep it hot or plan to have something that doesn't support the growth of germs. Maybe you could take something like bread, canned goods, cheese, peanut butter or fruits. Extension Homemakers Council plans tour By BIRDINE TULLIS Morrow Co. Extension Service A tour of the Yakima. Wash. National Cultural Center on June 1 will mark this year's annual spring tour sponsored by the Extension Homema kers Council. Educational tours are annual events in the homemaker program which allow local people to learn about places and things of interest nearby. The chartered bus tour cost St. Patrick's slates St. Patrick's Altar Society will be having a yard andf bake sale Saturday, May 7, at the church parking lot. Proceeds from the bake sale are for E.V. Blevins. daughter of Mr. and Mrs. Ed Gonty of Heppner. Mrs. Blevins re cently underwent surgery in Portland. Good Samaritan Chapter forming A new Good Samaritan Travel Chapter is forming in the Hermiston-Boardman area, announced Al Huff. Bjardman. A meeting will be held at the Golden Manor Sign up now for Treat your mother to a fun weekend over Mother's Day with the Morrow County His torical Group to Fort Vancou ver. Wash. A fun time is being planned by the group. Motel reserva tions are being made in Port land and Saturday afternoon Another habit that Is-impor-tant Is to keep things clean. That means ourselves and the surfaces we use to prepare things. Wash your hands with soap and water and don't touch sores or your hair or pets or their dishes while you're handling food. After you prepare raw meats or poultry, be sure to wash your , hands well. If you handle raw meat or poultry on one surface, such a as the counter or a plate, then don't use that same surface for the cooked food. Disinfect cutting boards with diluted bleach after cut ting meat or poultry, so germs can't be transferred to your salad or other foods you'll serve raw. . Be aware of what is in the food. It's perfectly all right to have a fruit pie kept at room temperature, but if it's cus tard, a quiche, cream pie or pumpkin, it's a good host for bacteria so it needs refrigera tion. One important way to make your food dollar go further is to keep food safe and avoid wasting it. Knowing the prin ciples of food safety can help you do this wisely. Stewed Chicken Put a chicken, either whole or cut up. frozen or from the refrigerator, into a pan. Add just enough water to barely cover. Add a cut-up onion, a celery stalk, a carrot and about 1 teaspoon salt. Bring to a boil and simmer until tender, about 1 hour (a stew ing hen will take about 2 hours). Then place the pan into a sink full of cold water to cool the broth and meat rapid ly. Stir the mixture and change the water in the sink if it becomes warm. This pro cess should take only about 10 or 15 minutes. Pour the broth through a strainer and into another pan or refrigerator container. Re frigerate. Then immediately take the meat from the bones, being sure to have your hands washed and surfaces clean. Refrigerate. is $12 per person, with a one dollar charge for a guided tour of the center. In addition, participants will each pay for lunch at a restaurant near the cultural center. The group will be visiting other nearby sites of interest in Yakima as time allows. To reserve a seat, send a check for $13 to the Extension Homemakers Council, Box 397. Heppner. Oregon 97836. A full bus of 38 passengers is needed to insure covering charter cost of the bus. yard sale May 7 All parishioners are asked to donate items for this sale. Items are to be delivered to the parish hall after Mass. Sunday. May 1. If you are unable to bring these, please contact Chris Adelman, 676 5196: Martha Munkers, 989 8532; and Jeanne Wiemers, Buttercreek, 376-8333. Travel Lounge. 980 VV. Hermiston Ave., Hermiston. on May 7. at 7:30 p.m. For more information, contact Huff at 481-7502, or Leon Powell in Hermisotn at 567-6047. bus trip everyone win see the Histori cal site museum, Marshall House and the Interpretation Center. We will have dinner that evening, said Delpha Jones, coordinator. There are still reservations available so please call Ruth McCahe or Delpha Jones. One injury reported at 3rd Wranglers Play Day There was one Injury at the third Wranglers Riding Club playday. Sunday, April 24. Lori Cecil broke her arm when her horse bucked and threw her off. reported a spokesper son. Winners of the games and times follow. Six and Under age group Barrels: first Joey Hoffman 23.09: second Sara Greenup 27.97: third Rodney Ehrman traut 30.64; fourth Charene Coe 38.04. Poles: first Joey Hoffman 30.14: second Charene Coe 43.06: third Rodney Ehrman traut 44.45: fourth Sara Greenup 55.75. Sack Race: first Sara Greenup: second Joey Hoff man, third Rodney Ehrman trauf. fourth Charene Coe. Water Race: first Joey Hoffman 18.63: second Sara Greenup 19.92: third Rodney Ehrmantraut 26.53; fourth Charene Coe 34.55. Seven through Nine age group Barrels: first Steven Hoff man 20.58: second Holly Eck man 26.73: third Tricia Coe 26.79: fourth Heather Eckman 27.97. Poles: first Steven Hoffman 23.95: second Heather Eck man 26.11: third Cherie Pa pineau 26.75: fourth Donita -Sharp 31.13. Sack Race: first Jason Britt. second Holly Eckman, third Donita Sharp, fourth Amy Greenup. Water Race: first Steven Hoffman 9.81: second Donita Sharp 12.55: third Shelly Ash beck 13.39: fourth Holly Eck man 13.85. 10 to 12 age group Barrels: first Michelle Papineau 20.11; second Angie Ashbeck 20.12; third Mike Van Schoiack 21.36: fourth Kristi O'Brien. Poles: first Michelle Papi neau 23.52: second Angie Ash beck 25.48: third Mike Van Schoiack 25.57; fourth Judy Oregon Wheat Growers name new staff member Bruce Andrews. La Grande farmer and college instructor, has been selected to join the staff of the Oregon Wheat Growers League. Andrews. 36, will fill the position of Execu tive Assistant for the state wide wheat growers organiza tion with offices in Pendleton. "We're pleased to have a person with Andrews' bark ground on our staff," announ ced Wesley Grilley, Executive Vice President of the League. Bedding donations needed By NEOLA MACKEY The Busy Bee Sewers at the Neighborhood Center are in need of thread, batting, old quilts and sheet blankets to be made into new quilts for emergency bedding and Christmas baskets. All dona tions are appreciated. The AFS representative Janet Phillips will be at the center Wednesday. May 4 Ag Calendar April 29 - The Oregon Department of Agriculture will hold a public hearing at 10:00 a.m., in Room 44 to consider their amendment of a rule to increase license fees for weighing and measuring devices. April 29 - An Oregon Agriculture in the Classroom workshop will be held at 9:00 a.m., at the Jantzen Beach Thunder bird Motor Inn in Portland. May 2 - The Oregon Caneberry Commission will meet at 7:30 p.m., at the North Willamette Experiment Station in Aurora. May 3 - The Oregon Prune Commission will meet at the ' Wildlife Safari Meeting Room in Winston at 10:00 a.m. May 5 - The Highland Bentgrass Commission will meet at 8:00 p.m., in Room 44 of the Oregon Department of Agriculture in Salem. May 10 - The Oregon Nursery Advisory Committee will meet at 9:30 a.m. in Room 44 of the Oregon Department of Agriculture in Salem. May 11 - The Oregon Sheep Commission will meet at 9:00 a.m., in Room 105 of the Oregon Department of Agriculture in Salem. May 11-12 - The State Board of Agriculture will meet in Room 44 of the Oregon Department of Agriculture in Salem. May 19 - The Oregon Danver Onion Commission will meet at Brack's Restaurant in Woodburn at 7:00 p.m. Jepsen 27.82. Rings: first Mike Van Schoiack 19.67; second Michelle Papineau 20.90; third Judy Jepsen 25.35; fourth . Larry Cecil 28.98. Water race: first Michelle Papineau 10.12: second Angie Ashbeck 10.58: third Russell Britt 11.28; fourth Kristr O'Brien 11.76. ' 13-17 age group ; Barrels: first Andrea Ball' 18.50: second Steve Miller 20 65; third Bridgett Greenup 21.89; fourth Jason Dougherty" 25.05. ' Poles: first Andrea Ball ty 26.73: third Cindy Stroeber 28.01 ; fourth Bridgett Greenup 30.30. Rings: first Andrea B1I 14.36: second Jason Dougher ty 15.63: third Steve Miller' 16.14: fourth Cindy Stroeber; 18.33. Water race: first Bridgett Greenup 8.86 second Steve Miller 8.96: third Judy Jepsen 9.31: fourth Andrea Ball 9.71.. 18 and Over age group Barrels: first Joan Eckman 18 68: second Mary Ann Mun kers 21.22: third Gail Papi neau 22.76: fourth Sherry Kemp 24.69. Poles: first Nancy Miller 23.06: second Sherry Kemp 23.75: third Joan Eckman 28.47: fourth Mary Knowles 28.75. Rings: first Dick Hoffman 14.58: second Bob Van Schoiack 16.16: third Mary Knowles 16.50; fourth Sherry Kemp 17.55. Water Race: first Dick Hoffman 7.39; second Sherry Kemp 8.02; third Bob Van Schoiack 8.02; fourth Mary Ann Munker 8.49. Sunday. May 1 will be the last playday. There will be a stick horse race for the young er children, not yet riding. There will also be a special surprise for all children 12 and under. "Bruce 's background includes wheat farming, grass seed production as well as teaching classes at Eastern Oregon State College." Grilley said that Andrews was selected from a broad field of applicants for the position. The interview-selection was made by a team composed of the officers of the OWGL and members of the Oregon Wheat Commission. from 9 a.m. to 12 noon. Food stamp applications are avail able at the center. If the applications are filled out be fore seeing Janet Phillips much time can be saved. The Blood Pressure Clinic will be open Wednesday, May 4 from 2:30 to 4:30 p.m. There will be a Social Se curity representative at the center May 13 from 10 a.m. to 12 noon.
