EIGHT - Heppner Gazette-Times, Heppner, Oregon Wednesday, July 1, 1992
ODA pesticide unit opens
Engagements
The Oregon Department of new position. Cleaves, who
Agriculture has announced the comes to the department from a
opening of a new eastern Oregon similar position in Wyoming, will
field office for its plant division's be responsible for serving 12
pesticide investigation program. eastern counties, M orrow,
The field office, located in La W asco, Sherm an, G illiam ,
Grande, w ill greatly enhance the Umatilla, Union, Wallowa,
department’s ability to respond in Baker, Grant, Wheeler, Malheur,
a timely fashion to complaints of and Harney.
Pesticide investigators with the
alleged misuse of pesticides in
Departm ent
of
this area of the state, said and Oregon
Agriculture enforce both state and
ODA news release.
“ Having an investigator federal pesticide regulations in
located in eastern Oregon will be cluding the registration, distribu
of great benefit to the people who tion, marketing and use of
live there,” says Dale Mitchell, pesticides. Complaints from the
supervisor of the pesticide in public of alleged misuse of a
vestigation program. “ In the pesticide is investigated by the
past, problems and complaints department.
The new field office is located
were investigated by staff based
in Salem. Now, one investigator at 611 20th St., La Grande, OR
will have responsibility for only 97850. Dennis Cleaves can be
eastern Oregon investigations reached at 962-7218. The office,
and. being based in that part of which opened June 1, is open
the state, will be able to respond Monday through Friday, 8 a.m.
to 5 p.m.
more efficiently.”
For more information, contact
Pesticide investigator Dennis
Dale
Mitchell at 378-3776 or
Cleaves will now be handling the
Bruce Pokamey at 378-3773.
Study says U .S . b eef w holesom e
H o rd y k — R iley
Wanda Mae Riley and Harold Michael Hordyk announce their
engagement to be married.
The bride-elect is a Heppner High School graduate. She graduated
from Eastern Oregon State College in 1990 and is currently teaching
Spanish at Bethel High School near Tacoma, Washington.
Harold is a 1988 graduate of Pheonix Institute of Technology and
is employed with Volkswagen-Audi-Porche dealership in Tacoma.
He is currently studying to be a real estate appraiser.
The
couple
plan
to
be
m arried
August
15.
B rid sto n — L in d stro m
Roy and Katherine Lindstrom of lone announce the engagement
of their daughter. Christina Janet to James Robert Bridston. both of
Tacoma. WA.
Christina is a graduate ol lone High School and Pacific Lutheran
University at Tacoma. She is employed as the public information
officer for the Washington Association of County Officials at
Olympia.
Bridston is a graduate of Tacoma schools and is a Marine veteran,
having served in Vietnam. He is presently employed as a detective
with the Tacoma Police Department. He is the son of Robert and
Jean Bridston of Tacoma.
The couple plan an August 15 wedding in Bellevue, WA.
Portland restaurant receives honor
by Oregon beef council
Sayler's Old Country Kitchen,
a Portland restaurant, has been
selected by the National Beef In
dustry Council as a recipient of
the Beef Backer Award,
recognizing its leadership in beef
marketing The restaurant took
top state honors in the beef
marketing competition. The
original restaurant opened in
1946 at 10519 SE Stark, east of
Portland. A more recent addition
was opened in Beaverton.
According to Wayne Evans.
Oregon Beef Council chairman.
“ For a restaurant to merely sur
vive five years in the volatile food
service business is remarkable
The Sayler's restaurant has not
only survived, it has thrived for
46 years by offering the public
gixxi service, a consistent product
and. of course, quality beef
prepared just the way the
customer requests it.”
Although the Sayler's have
augmented their menu by offer
ing smaller portions and “ On the
Light Side" entrees, the basic-
menu cover and entree items have
not changed in 46 years. Annual
sales for the two restaurants total
$6 million, of which 80 percent
is from beef entrees. This
translates to 312.000 pounds of
beef a year. According to Evans,
"I know of no other restaurant in
America that has as large of a
selection of steaks as Saylor’s Old
Country Kitchen Restaurant.
Their reputation and continued
success rely on serving high
quality beef and the public's
perception of beef as an impor
tant part of their diet.”
Second generation owners.
Gene and Mary Sayler. are in
volved not only in the day-to-day
restaurant business but have also
taken leadership roles in
numerous community and in
dustry organizations. Gene is past
president o f the Oregon
Restaurant Association and has
worked diligently on legislative
affairs that benefit all food ser
vice He is currently a director to
the National Restaurant Associa
tion. Mary has served as presi
dent of the Portland Home
Economists in Business, leading
this organization to national
recognition for its outstanding
programs.
4
A recently completed Colorado
State Unversity study, funded by
M orrow County producers
through the national beef
checkoff confirms what food
safety experts have been saying
for years. The United States has
the most wholesome supply of
beef in the world.
Researchers gathered more
than 1,700 samples of beef from
five different processing plants
throughout the U.S., searching
for residues of growth pro-
motants, animal health products,
contaminants and 25 individual
pesticides. The survey included
muscle, fat, kidney and liver
tissues from slaughter steers and
heifers raised under a variety of
conditions. The results showed
that in each sample, residues
were well below governmental
tolerance levels for each in
dividual substance.
“ We feel very comfortable in
concluding that U.S. beef does
not contain problematic or
violative levels of pesticides or of
any compounds considered to be
potential hazards to the public
health, here or abroad,” said Dr.
Gary Smith, a Colorado State
University animal science pro
fessor and the leader of the study
team.
The United States allows the
use of animal health products in
livestock, but maintains strict
withdrawal periods, residue con
trol and monitoring procedures
administered by the Food and
Drug A dm inistration, U.S.
Department of Agriculture and
Environm ental
Protection
Agency.
The results of the study cor
roborate conclusions of three
FDA studies-the All Food Study,
Total Diet Study and Feed Con
taminants Compliance Program,
which found very low rates of
violative levels of pesticide
residues in the entire U.S. food
supply. The findings also support
the results of the USD A National
Residue Monitoring Program
with respect to the low incidence
of violative residues of steriods
and health products in the U.S.
beef supply.
This study reiterates to the con
sumer that the livestock and meat
industry believes in the impor
tance o f providing safe,
wholesome beef products and is
committed to following govern
mental regulations to accomplish
that responsibility, says Mick
Scott of the Oregon Beef Council.
Alcohol problems can be
treated in elderly
Seldom does a day goes by that
we don’t read or see on television
something about alcohol addic
tion. Movie stars talk about their
road to recovery, businesses are
concerned about the effects of
alcohol addiction on their
em ployees, and elementary
school children are learning to
“ just say no.”
But seldom do we hear about
alcohol problems among the
elderly, points out Vicki Schmali,
Oregon State University Exten
sion gerontology specialist.
It’s estimated that at least 10
percent of those 65 and older
have a problem with alcohol. Un
fortunately. alcoholism in older
persons is seldom identified,
diagnosed or treated, because
many are mistaken for symptoms
of diseases that can occur with ad
vanced age. Failure to recognize
an alcohol problem results in the
treatm ent o f a sy m p to m -
confusion. depression, disorien
tation. falls-rather than the real
problem.
Contrary to popular belief,
older adults have a high success
rate of completing treatment and
remaining sober. Unfortunately,
many families feel that drinking
is one of the few “ pleasures” left
to their older relative or that an
older person is incapable of
change.
“ If you know an older person
for whom alcohol is creating pro
blems, it is important that he or
she receives treatment. It’s also
important for family members to
receive counseling about how to
approach their older family
member and to deal with their
own issues revolving around the
older person’s alcohol pro
blems.” Schmali stresses.
For more information about
alcohol problems in later life,
what you can do to help a person
stop drinking, and why alcohol
affects us more when we are
older, contact the Morrow Coun
ty Extension office. Ask for the
bulletin. “ Alcohol Problems in
Later Life,” PNW 342. Cost is
75 cents.
Lou Crum patient at Portland
By Delpha Jones
Mrs. Ralph (Lou) Crun. lone,
underwent major surgery at St.
Vincent’s Hospital in Portland
this week. She is reported to be
improving but is still a patient.
Pioneer Memorial Clinic
will be closed
Friday July 3, 1992.
V,
■+Wf§'
M M « '
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Lexington News
_____________By Delpha Jones
-:-Lexington Grange met on
Sunday, June 28 at the mountain
cabin of Eldon and Barbara
Gilbert for the regular meeting
and picnic. A potluck dinner was
enjoyed with the Gilberts’ and Joe
Yocom hosts for the day. A short
business meeting was held after
which the group enjoyed visiting
and cards. Birthday cake was
served and happy birthday was
sung to Donna Cutsforth, who
was visiting. A report was heard
from the Gilberts’ who were State
Grange delegates from the Lex
ington Grange.
-:-Ken and Candi Gates recent
ly returned from a trip to Min
nesota where they visited friends
and relatives.
-Joyce Buchanan is again at
her home after a stay in Portland
visiting relatives.
-:-Holly Rebekah PNG Club
met at the Fontaine Restaurant in
Hermiston on Thursday for the
regular quarterly meeting and no
host luncheon. Those present
were Virginia Peck and grand
children, Leila Palmer, Joyce
Buchanan, Kathy Tellechea,
Luella Taylor, Annetta Padberg
and Delpha Jones. Hosts for the
day were Leila Palmer and
Virginia Peck. They presented
the guests with gifts at each set
ting. The next meeting will be in
September. Hosts will be Geri
Martin and Joyce Buchanan.
-:-Philip Tellechea recently
returned home from a visit with
his uncle and aunt, the Mike Bur-
chams in Pendleton.
-:-Grace and Ed Baker have
returned from a trip to Missouri
where they attended the wedding
of a niece. Janet Breeding and
Stephen Myers. They are now at
home in Lexington in their
doublewide that was moved from
Heppner and set on the Baker lot.
Welcome to Lexington Bakers.
Her grandmother Lydia Wilson
and Tom and Dorothy Wilson,
aunt and uncle, also attended the
wedding. The Myers’ will be
honored at a reception July 11 at
Bull Prairie.
-:-Geri Martin, Delpha Jones,
V irginia Peck and Joyce
Buchanan motored to Milton-
Freewater on Tuesday evening
where they attended the Integri
ty Lodge. This was the president
of the Rebekah Assembly Mina
Fish’s official visit. At this time
Geri and Delpha received seals
from the president for the unwrit
ten work. On Wednesday Kathy
Clark, Geri Martin and Delpha
Jones motored to Canyon City to
attend the special meeting of
Hebron Rebekah Lodge and the
president’s official visit. Geri
Martin is a state officer being the
OSG for the ‘92-‘93 year.
Former Lexington resident and
teacher Fordyce Hills from On
tario was present at the meeting.
She is the DDP of that district.
-:-Marha Corcoran and Lor
raine Corcoran from Juneau,
Alaska are visiting Martha’s
parents, Josie and Glover Peck
and other relatives and friends.
-:-M r.
and
M rs.
Jim
Bloodsworth and Mr. and Mrs.
Roger Campbell attended the
Bright family reunion on Sunday.
Mrs. Eula Bloodsworth was a
member of the Bright family.
-:-Barbara Anderson and son
Sevran Anderson are visiting her
parents Jim and Barbara
Bloodsw orth from Q uito,
Ecuador.
Sheriff reminds citizens how
to make emergency calls
Morrow County Sheriff Roy
Drago is reminding all citizens of
certain proper procedures to use
when calling in an emergency.
The sheriff said, “ The time to
fam iliarize yourself with
emergency call-in procedures is
now. Waiting for an emergency
to happen before learning how to
handle one can lead to danger.”
The very first step in prepar
ing for an emergency is to make
sure that you have all emergen
cy phone numbers and informa
tion readily accessible near your
telephone. Numbers included
should be the numbers of your
sheriff, police, and fire depart
ments, your physician and the
nearest poison control center.
There are four important facts
needed by your law enforcement
agency when you do call: name,
telephone number, nature of call,
and the location, says Sherifff
Drago. Time is very crucial.
Agencies try to be fast and effi
cient, but they need the citizens’
cooperation.
The dispatcher needs the
caller's name and phone number
in case there is a need to call back
to confirm calls or receive better
directions.
The officer must know what
the nature of the call is for his or
her own safety, says the sheriff,
“ Law enforcement personnel
must know before they arrive at
the site.” Also, the officer handl
ing your call can help by offer
ing interim advice over the phone
or by calling on other agencies
that might be needed, such as am
bulances, rescue squads, or fire
departments.
The easiest way to give direc
tions, Sheriff Drago says, is to
give the street name and house
number. Landmarks and cross
streets can also be helpful to the
officer. It is very important that
a caller be specific.
An emergency can occur
anytime. In order for your sheriff
or police department to serve you
best, there must be public
preparation and cooperation, says
Sheriff Drago.
Water-wise gardening conserves moisture
Oregon is bracing for a dry
summer. Home gardeners can
help their gardens thrive in dry
conditions by learning and using
gardening techniques that con
serve moisture.
Ray McNeilan, OSU Extension
home gardening agent, suggests
the following steps to drought-
proof your garden.
Irrigate efficiently. Whether
you use a sprinkler system, a drip
system or water by hand, apply
an adequate amount for plant
needs without wasting water. You
may want to look into the use of
drip,
trickle
and
other
microsource watering systems
that save water and time. These
systems place the water where it
will do the most good for plants,
in the root system.
Sprinkling in early morning
hours loses less w ater by
evaporation. Hand watering is
fine for container plants, but is
less effective for in-ground
plants.
According to McNeilan, using
waste water near edible plants is
not a good idea because of the
possibility of contamination. In
addition, shower and kitchen
waste water may contain soap or
detergent residues that harm the
structure of soil. Be aware of
these concerns before using any
source of waste water around
your valuable plants, says
McNeilan.
Apply a mulch around garden
plants and over the surface of
flower and shrub beds. Organic
mulches reduce the loss of water
to evaporation and provide in
sulation for the roots against ex
treme soil temperatures.
Mulches may be organic or in
organic, sawdust or plastic.
Polyethylene sheet-plastic film,
covered with an inch or two of
sawdust or barkdust, works well
to minimize water loss. A one-
half inch layer of sawdust, bark
compost, dry grass clippings or
other organic mulch will also
work well in slowing the loss of
surface water to evaporation.
Wait until the soil warms in the
spring or early summer before
applying organic, insulating
mulches.
G-T closed July 3
The Gazette-Times will be
closed Friday July 3 for the
Fourth of July holiday.
Have a safe and happy Fourth.