I know some people who refuse to teach their kids how to make even a simple sandwich for they don’t want them to mess up the kitchen. GET REAL!!!! Allow your young ones to understand how to make tasty and nutritious dishes at an early age and to clean up after themselves. Have safe utensils handy and be there to oversee. They will come to love helping at snack and meal times and you can get in plugs about nutrition while working together. If your school-age kids go to a FUEL UP TO PLAY60 school (it’s a health/wellness school program developed by National Dairy Council and the NFL) then they could possibly test-taste new foods at school and they will want to have them at home too. Be willing to listen to their new food wants and get them.
This is my 27th year working for the Indiana dairy industry. I am the Director of Finance and also the Director of Human Resources. Over the years there have been various changes and job duties.
What is your favorite part of your job?
It is a privilege to work for an industry that promotes good nutrition, health and exercise. I very much respect Indiana dairy farmers and it is a pleasure to work for such great hardworking people. I love dairy products especially a cold glass of milk. The variety of my job is great and the atmosphere of a small office is pleasant. Every day presents new challenges and almost every day is different. The staff does many different things including working at various promotion events. Recently, I spent one day at the Indiana State Fair at the dairy exhibit in the Our Land Pavilion Building. Continue reading
It is time to think about harvesting your own garden produce or checking out u-pick farms. This website will give you all the information you would need to pick your own tomatoes, peaches or blueberries that will be in season in August. There is nothing better than to pick your own fruit or veggies. It is also a great way to help your children learn where their food comes from. We are so isolated from the farm that most people have never been involved in agriculture. In this economy, freezing or canning your own food would be an economic savings.
Shelina Moreda, AMA #93, is not only the first female to race in the AMA XR1200 class, but the first female ever in the 100 year history of the Indianapolis Motor Speedway track to race on a motorcycle. She was born and raised on a dairy farm. Her parents still own and operate both a conventional dairy, along with an organic ranch, and Shelina helps out on the ranch often. Shelinawas the District 3 Dairy Princess in California. Her father is a huge fan of the Brickyard and was naturally excited about racing at a track that already has strong ties to the dairy industry. “I am 5th generation Dairy Farmer and 4th generation racer, both run deep in my blood,” said Shelina Moreda. “It’s an honor to race at the IMS track to tie my two loves together – racing and dairy farming.”
We’re getting ready for the 110th Artley Family Reunion. Our branch of the family is hosting the event this year in Middlebury, Indiana. Lots of preparations are being made, the media have been alerted and the invitations have gone out. We have games planned and are looking forward to visiting with family members we only see at this event.
One of the most important aspects of summer reunions and picnics is the food. It is critical to keep hot foods hot and cold foods cold while serving at these gatherings. We’re making memories and we want them to be happy ones!
Find food safety tips at www.befoodsafe.gov. USDA reminds us about the four steps to food safety: Clean, separate, cook, chill.
Clean: Keep hands clean. Wash before and after handling food and after using the restroom, touching pets, etc. Wash with soap and warm water for 20 seconds.
Separate: Keep foods separate. Use one cutting board for fresh produce and another for raw meat, poultry and seafood.
Cook: Cook foods to the proper temperature and keep them hot—140 degrees F. while serving. Use a heat source like a chafing dish, warming tray or slow cooker.
Chill: Cold food should be kept at 40 degrees F. or less. Keep food cold by nesting dishes in bowls of ice or use small serving trays and replace them often.· Perishable food should not be left out more than 2 hours at room temperature (1 hour when the temperature is above 90 °F).
Reunions Magazine www.reunionsmag.com recommends replacing empty platters with freshly filled ones on buffet lines. Don’t add food to the serving dishes that have been sitting out.
Dorothy Viola’s Favorite Potato Salad
(With a twist: Greek yogurt and sour cream)
- 3 1/2 pounds potatoes, peeled and chopped
- 1 1/2 pounds sweet potatoes, peeled and chopped
- 10 eggs
- 1 large onion, chopped
- 2 cups celery, chopped
- 1 cup plain Greek yogurt
- ½ cup sour cream
- 1/3 cup mayonnaise
- ¼ cup mustard
- ¼ cup pickle relish
- 1 Tablespoon celery seed
- 3 large stems fresh rosemary, strip leaves from stems
- course black pepper
- celery salt
- fresh parsley for garnish
- Place the potatoes and sweet potatoes in a large pan of water and boil over medium-low heat until tender, about 12 minutes. Drain the potatoes, and place in the refrigerator to cool.
- Place the eggs in a saucepan of cold water over medium heat, and bring to a full boil. Turn off the heat, cover the pan, and allow the eggs to sit in the hot water for about 15 minutes. Cool the eggs thoroughly under cold running water and shell them. Chop the cooled eggs and place them in a large salad bowl.
- Stir the onion, celery, yogurt, sour cream, mayonnaise, mustard, pickle relish, celery seed and fresh rosemary leaves into the eggs, and let the mixture chill in the refrigerator at least l/2 hour to blend the flavors. Mix in the chilled chopped potatoes, and refrigerate for at least 1/2 hour. Season with course black pepper and celery salt to taste. Garnish with fresh parsley. Serve cold.
It’s State Fair time! For many, this brings to mind images of greasy food and ferris wheels. But for me, I can’t wait to visit the dairy barn! I grew up showing dairy cows and still do on occasion, so the fair was always vacation for us. Take a stroll through the dairy barn and you will see cows of all colors and sizes. All six breeds—Ayrshires, Brown Swiss, Guernseys, Holsteins, Jerseys and Milking Shorthorns—will be represented.