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About The independent. (Vernonia, Or.) 1986-current | View Entire Issue (Nov. 19, 2009)
Page 8 The INDEPENDENT, November 19, 2009 Turkey tips for Thanksgiving To Your Health! By Judy Hargis, P.A., and Audeen Wagner VERNONIA PREVENTION COALITION Vernonia has a new ally in the fight against drug abuse. The Vernonia Prevention Coalition (VPC) is a group of adults and youth who are working together to prevent alcohol, drug and to- bacco use by children. The director of VPC is DeAnna Pearl, and although she has been in this position only a few months, big strides have been made from her office in the Learning Center. DeAnna’s job is basically to work with the community in many diverse areas involving young people and adults. She sees herself as mentor/train-er/cheerleader, leading adults and young people into prevention programs, and supplying information to schools and the community. A large part of what she does is teaching – “preparing the community to prepare kids to become responsible adults,” she says. The goal of VPC is to help Vernonia become a community “where healthy decision making is fundamental and being drug-free is the norm.” That is the “Vision” part of the mission statement; the rest of it is “To develop safe and healthy neighborhoods through collab- orative planning, community action, policy advocacy and enforcement.” The idea of securing a drug- free community in today’s society is not just a dream. While it seems that drug traffic and use in our cities is sometimes accepted as normal and inevitable, a healthy and safe community can be a re- ality. That is the mission of VPC. DeAnna is well-prepared for her role as director and teacher and facilitator. She says, “I’m a small- town girl, born and raised in Reedsport,” so Vernonia feels right for her. She holds a Bachelor’s De- gree in Education from Western Oregon and a Masters in Teaching from George Washington Uni- versity. Her most recent job before coming to Vernonia, was a rewarding experience. She was Alco- hol and Drug Abuse Prevention Coordinator in Siletz, covering an 11-county area in northwest Ore- gon. She developed prevention programs for communities in alcohol, tobacco and other drugs. Her projects with the Confederated Tribes of Siletz Indians, members of other tribes, and non-tribal mem- bers received national recognition. This young woman is a high-energy, dedicated, enthusiastic person, and her office is a whirlwind of activities. A couple of exam- ples: • She has a program under- way called Strengthening Families, a 7-week project where parents and their chil- dren learn strategies for a healthy lifestyle. She is already getting inquiries from families about signing up for the next session, starting in January. • A two-day training session with John Underwood, a na- tionally known speaker and ad- vocate for healthy and safe communities, focusing on the effects of alcohol on the per- formance of athletes. The Ver- nonia session will be Novem- ber 19 and 20, and is open to Please see page 20 *FREE WINDSHIELD! If you own 98 to 02 Honda Accord 4 door and are the first caller! Only 1 windshield available. could give bacteria a chance to grow. Stuffing could be baked in a separate, covered dish for 45-60 minutes. To bake, allow about 15-18 minutes per pound for unstuffed birds and 18-24 minutes for stuffed ones. Use a meat ther- mometer to determine done- ness. The temperature should reach 165°F in the inner thigh. The stuffing temperature should be at least 165°F as well. Allow the turkey to sit for about 20 minutes before carving. Food safety continues to be important after baking. Al- though many people procrasti- nate, it’s very important to re- frigerate leftovers right away. Because bacteria grow rapidly at room temperature, turkey and other perishable foods shouldn’t be kept on the table or counter for longer than 2 to 3 hours after cooking. Remove the stuffing and cut meat off the carcass. Refrigerate or freeze in meal-size portions in shallow containers. Source: Carolyn Raab, Extension Foods and Nutrition Specialist, Oregon State University What do you do with a wild turkey? “Bag” your holiday groceries in the outdoors by going turkey hunting. Oregon turkey hunters are in the field now and lots more will be soon defrosting the bird they got this spring. Here’s information provided by the Oregon Department of Fish & Wildlife on preparing your wild turkey to become the centerpiece of Thanksgiving dinner. Dressing your turkey: First, decide if you want to skin or pluck your bird. Plucking is considered the traditional style of preparing a wild turkey. Though it does take more time and produces more of a mess than skinning, it will help keep your turkey moist and prepare it to be roasted, smoked or whole deep fried. To pluck, first dip the bird in hot water – some people use boiling but others say 140-de- gree water is optimal for pluck- ing a bird. Then pluck off the feathers. Plucking can be done before or after dressing (re- moving entrails) of the turkey but if possible, pluck the turkey before you dress it (to keep wa- ter from going inside the bird’s See Wild turkey, page 22 Columbia County Mental Health 800-294-5211 ----------------- Suicide Hotline 1-800-784-2433 or 1-800-273-TALK(8255) Alley Auto Wrecking ✮ ✮ Gasoline 503-429-7581 Compliments of Meyer’s Auto Body, Inc. * You pay for installation and materials. Most parts under warranty Open Tuesday-Saturday 9:00 am to 4:00 pm Closed Sunday and Monday Meyers ‘ Auto Body,Inc 503-429-0248 493 Bridge St, Vernonia, OR When planning holiday menus, keep your time sched- ule in mind. Although many families enjoy roast turkey, it’s time-consuming to prepare. Be aware that shortcuts could re- sult in food safety problems. If the turkey is frozen, allow thawing time. It’s best to thaw in the refrigerator, allowing about 5 hours per pound. That may mean starting 4-5 days before the meal. To speed up thawing, submerge the wrap- ped bird in a sink of cold water, allowing about 30 minutes per pound. Change the water every half hour so it stays cool to slow bacterial growth. Turkey can also be thawed in the mi- crowave. Cook immediately af- ter thawing. Bake at 325°F. Cooking longer at lower temperatures could result in bacterial growth. It’s unsafe to put the turkey in an unheated oven that is timed to turn on early in the morning or to partially cook a turkey and then finish it the next day. Be aware that stuffing the bird in- creases baking time. Stuff just before baking. Stuffing ahead 503-901-1705 54372 Nehalem Hwy South, Vernonia, OR 97064 6 miles south of town on Hwy 47 Buying unwanted vehicles with clear title