DOCSLIB.ORG

Dog Treats Venture to Expand

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Dog Treats Venture to Expand Subscribe to our online issues at The Herald-Press www. www.heraldpressnd.com Vol. 33 Issue 41 75¢ Saturday, October 14, 2017 heraldpressnd.com - Official Newspaper of Wells County - Harvey and Fessenden, North Dakota- Dog treats venture to expand Starting as a sensory activity, it’s now a business Since HAV-IT Industries rolled out its new line of dog treats last summer, packages of bone-shaped, carrot- speckled biscuits have been appearing on store shelves throughout the com- munity. “They’re gluten free,” HAV-IT pro- duction team member Jessica Fahlsing said of the treats which feature ingre- dients such as peanut butter, oat flour, and a Vitamin E preservative. Fahlsing went on to describe her role in the production process, “I roll out the dog biscuits, cut them out, I mix the flour and the peanut butter. We’ll have some other (flavors), but not yet.” Project Team Leader and Direct Sup- port Professional Ashley Aljets added, “We start the process with Jessica mak- ing all the ingredients, measuring all the ingredients, she puts them into the Ninja blender, which blends them into a nice dough for us. Then, we put it on the mats, and Bonny Lynn Faul, Amber Roerick and Mary Lou Hoffman roll it out and cut it out with cookie cutters.” The crew makes their own peanut Hans Langseth at age 66. According to a Smithsonian website, he butter blending it two times to get rolled his beard around a corncob and carried it in a pouch around the right creamy, smooth consistency. his neck or in his pocket. “It’s 100% just peanuts, roasted and blanched,” Aljets added. The business project started as a No need for a razor here sensory activity to involve all workers DSP Lisa Miller removes a batch of biscuits from the oven. Helping are Amber Roerick, left, at HAV-IT Industries. and Chris Hurley. Others involved in the project but not pictured are Bonny Lynn Faul, Jessica World record beard has ties to Harvey “We decided to come up with an ac- Fahlsing, Megan Patzer, Rachel Bonn, Mary Lou Hoffman, along with job coaches Amber Flores, tivity that everybody can participate in, by Brice Wakefield prove masculinity, style, and sta- Ashley Aljets, Shawna Ewert, and Amanda Nelson. Photo by Janine Schmitz The record for the world’s tus. In Greece, beards were a sign as far as touching the dough, rolling the longest beard belongs to Hans of honor and beards were only dough, the baking. Then, we had a ran- by producing two days a week do and it keeps everybody busy to expand its treat line soon, ac- Langseth according to the Guiness cut as a form of punishment. Ac- dom idea one day that maybe this could instead of one,” Aljets added. all day long.” cording to Aljets. “This month, Book of World Records. Langseth cording to the history cooperative turn into a business,” Aljets noted. She continued, “We are hop- Aljets said the name of the we’re looking at a fall line was born in Norway in 1846 and and their article “A Short History Dog owners among staff and clients’ ing to go to five days a week. treats came from Direct Sup- incorporating some pumpkin died in 1927 in North Dakota, but of Beards,” about 33 percent of families tested the treats and they found That way, when we’re part of port Professional Lisa Miller. or some sweet potato in them. wanted the legacy of his beard to American males have facial hair their dogs loved them. the baking team, we have the “We were trying to think up a That way we can eliminate the live on. His final wish was for his and 55 percent of males world- “Everyone got excited and wanted packaging team that can be name, and she said, “So good, peanut butter for pets with beard to be cut off and kept, and wide have facial hair. to bring them to all the canines in the working on that during the rest your dog’s gotta HAV-IT!” The peanut allergies,” it was. Langseth’s beard is not only community,” Aljets laughed. of the days they’re here (in the name stuck,” Aljets laughed. “There are no eggs or dairy,” Now, decades later, the beard is an object of interest because of its The idea quickly became a business. HAV-IT Industries building). Direct Support Professional Direct Support Professional in the archives of the Smithsonian length, but forensic scientists can Soon, HAV-IT workers formed teams We have the dehydrating team, and graphic artist Cheryl Ya- and team member Shawna Institution National Museum of discover much from hair. Such for production and marketing. The busi- and the marketing team. So, senchak designed the package Ewert added. Natural History in Washington, as diet, illness, and even the if ness “took off”, Aljets said. everybody’s involved. We have logo. “This is a cool thing to get D.C. the person was exposed to pol- After the recipe was perfected, the jobs for just about everyone to The team at HAV-IT plans involved with,” Aljets said. Langseth was the great-grand- lutants. Langseth’s hair changed team decided to make different treat father of the late Lynn Langseth, colors throughout the years as sizes for small and large dogs. Harvey. Lynn’s wife, Delores, well, with blonde ends and darker The HAV-IT marketing team began lives in Harvey. brown at the base of the beard, it featuring the treats at small craft shows Langseth’s beard measures shows the aging of Langseth over and community events, and they cre- In Wells County District Court 17 feet six inches long. He began the years. ated a Facebook page for promotion. growing the beard when he was His beard was part of a physi- Marketing team members Chris Hurley, 19, hoping to win a local competi- cal anthropology exhibit but has Megan Patzer, and others visited busi- tion, but ending up continuing to since been kept in storage, being nesses to see if they were interested in Van Dam bound over to trial, grow his beard for the rest of his brought back out for display on carrying the treats. life. The beard is not only a testa- occasion. “We sell them at businesses, and ment to a life without shaving, A television show is being other places. We ask them if they want Burrington accepts plea agreement but also a visual representation of produced for the Smithsonian to sell them in their businesses. We ask how much they want, tell them the Cases associated with drug conspiracy the meth to Wells County from Minot and Langseth’s life with wheat kernels Channel and there will be seg- charges in Wells County are starting to come Minnesota. still visible, and the changes of ment about Langseth’s beard. prices,” Chris Hurley said. “We were approached by Terry before the court. Wednesday, Oct. 11, two The special agents testified that in No- color representing his many years The show, “Seriously Amazing individuals who are named as co-conspirators vember, 2016, Van Dam moved with Amy on Earth. Objects,” has no air date set as Hinrichs, so we now have them at Super Valu, here and in Killdeer. We appeared before Wells County District Judge Gudmunson to Anamoose, where they rented Beards over the years have of now, but will possibly air next James D. Hovey. a home from Darrin Geigle. Allegedly, Geigle held many different purposes, spring. There will be a segment approached Warehouse Grocery and offered them an opportunity to carry Alan Van Dam, of Fessenden, appeared was providing Van Dam with money to pay including warmth for the face, about super-sized objects and before the court for a preliminary hearing. Van for food and fuel to travel to Minnesota to pur- and even to intimidate enemies, Langseth’s beard will be featured them, and they ordered 12 units,” Aljets indicated. Dam is charged with eight felonies: delivery chase meth. The agents’ testimony described as well as to keep dirt, sand, and while sharing more information of a controlled substance, methamphetamine; that Geigle received an 8-ball or 8-ball and a even the sun from reaching the about his beard and the history of “So sales have gone very quickly, and we are picking up the production conspiracy to deliver a controlled substance; half, in exchange. An “8-ball” is equivalent to face. But have since been used to beards in the United States. maintaining a dwelling for using controlled one-eighth ounce of meth. substance; prohibited possession of a firearm; After almost two hours of testimony, Hovey possession of controlled substance; and three determined the state had presented sufficient criminal conspiracy charges. evidence to bind the case over for trial on eight The state presented evidence and testimony of the nine charges. The charge of maintaining Suckut, Pepple honored at conference of events leading to Van Dam’s arrest on De- a dwelling for using controlled substance was cember 13, 2016, when he was arrested for an dismissed. The North Dakota Association of outstanding warrant in Minnesota. Fessenden Burrington, of Fessenden, accepted a plea Counties (NDACo) honored two Wells Police Chief Travis Tesch testified that he was agreement on charges of delivery of metham- County officials in a ceremony Monday, contacted by Van Dam’s landlord December phetamine, conspiracy to deliver, maintaining Oct. 9, during the NDACo Annual Con- 16 after drug paraphernalia was found in the a dwelling for using controlled substance and ference in Bismarck.
Load more

Recommended publications
  • Illinois Vegetable Farmers' Letter
    Digitized by the Internet Archive in 2011 with funding from University of Illinois Urbana-Champaign http://www.archive.org/details/illinoisvegetabl515univ NOTICE: Return or renew ail Library Materials! The Minimum Fee for each Lost Book is $50.00. The person charging this material is responsible for its return to the library from which it was withdrawn on or before the Latest Date stamped below. Theft, mutilation, and underlining of books are reasons for discipli- nary action and may result in dismissal from the University. To renew call Telephone Center, 333-8400 UNIVERSITY OF ILLINOIS LIBRARY AT URBANA-CHAMPAIGN L161—O-I096 JUN 6 2000 AGRICULTURE LIBRARY /o<z EXTENSION SERVICE Acx c - w COOPERATIVE 'C V3<P 5i COLLEGE OF AGRICULTURE J2 UNIVERSITY OF ILLINOIS flj AT URBANA — CHAMPAIGN b^ March 1985 \°$> \^^ NEWSLETTER SUPPORTERS The 1985 issue of the Illinois Vegetable Farmer's Letter is cur- rently being supported by the following companies: J.R. Kelly Co. Paarlberg Chemicals Cole Chemical Co. FMC - Agriculture Chemicals Group Harris Moran Seed Co. Potash Producers, Inc. We greatly appreciate the support from these companies. In the past, however, we have had almost 30 sponsors. If we do not re- ceive additional assistance, the newsletter will have to be dis- continued. please give us your support so that we may continue to be a primary source of information on commercial vegetable production. Other companies and organizations that would like to help sponsor the Illinois Vegetable Farmer's Letter, should contact John M. Gerber (217)333-1969. - U OF I ACTIVITIES ON COMMERCIAL VEGETABLE PRODUCTION 1984 This issue of the newsletter highlights some of the activities of the vegetable research and Extension staff during 1984.
    [Show full text]
  • A PDF Print Version
    PumpkinPatchesAndMore.org Click on the printer icon that looks like this: (at the top left, to the right of “save a copy”) to print! See www.pickyourown.org/alllaboutcanning.htm for many other canning directions and recipes How to Make Homemade Pumpkin Pie - from a Real Pumpkin, Not a Can! Yield: It really depends on the size of the pumpkin and the size of your pie plate. If you use a 6" to 8" pie pumpkin and a full deep dish 9" pie plate, then it should fill that pie to the brim and maybe have enough extra for either a small (4 inch) shallow pie (or a crustless pie - see step 11). Some people manage to make 2 full pies, especially if they use shallow pie plates and/or 8 inch pie plates. Equipment A sharp, large serrated knife an ice cream scoop a large microwaveable bowl or large pot 1 large deep-dish pie plate and pie crust (Click here for illustrated pie crust instructions! they will open in a new window) - or two small pie plates and crusts http://www.pumpkinpatchesandmore.org/pumpkinpie.php Ingredients a pie pumpkin (see step 1) 1 cup sugar 1.5 teaspoon ground cinnamon 1 teaspoon ground cloves 1 teaspoon ground allspice one half teaspoon ground ginger one half teaspoon salt (optional, I don't use any) 4 large eggs 3 cups pumpkin glop (ok... "sieved, cooked pumpkin") 1.5 cans (12oz each) of evaporated milk (I use the nonfat version) Recipe and Directions Step 1 - Get your pie pumpkin "Pie pumpkins" are smaller, sweeter, less grainy textured pumpkins than the usual jack-o-lantern types.
    [Show full text]
  • Pie Pumpkin, Which Has a Thicker Wall and Is Smaller in Size, and the Jack O’ Lantern, Used for Carving and Display
    Pumpkin has been cultivated in its native regions of South and Central America for over 9000 years. In the New England area, it was a staple among Native American tribes long before the arrival of Europeans. The two most common varieties are the pie pumpkin, which has a thicker wall and is smaller in size, and the Jack o’ lantern, used for carving and display. With the onset of cooler weather vines of the pumpkin die back and it is ready to harvest. Pumpkins will last for months with curing and proper storage. They are an excellent source of vitamin A in the winter, and are also high in iron, potassium, and phosphorus. CULINARY TIPS • Scrape the pumpkin’s inner walls with a wide serving spoon. • Homemade pumpkin puree can be much thinner in texture than canned. After pureeing the cooked or baked pumpkin, you can simmer it on the stove to cook it down. • Use cooked mashed pumpkin in cake and muffin recipes for added moisture. • Substitute shelled pumpkin seeds for pine nuts in recipes for a less expensive alternative. HOW TO STORE Pie Pumpkin Pumpkin will store at room temperature for several weeks, or for several months at 40-50ºF. Cook, puree, and pack it into airtight containers and store in the freezer for up to one year. 3 WAYS TO PREPARE • Sauté ½ inch slices with rings of onion, fresh grated ginger until golden brown on both sides. Add a pinch of salt or sweeten slightly with drizzled honey or maple syrup. • To use as edible decorative bowl, clean out and steam whole.
    [Show full text]
  • CSA Newsletter 17
    This week’s share: Carrots, onions, rutabaga, pep- pers, pie pumpkin, butternut The Cedar Post squash, bok choy, turnip, rad- Cedar Down Farm’s Weekly Newsletter ish, herbs Next week’s guess... Summer CSA, Week 17, October 4, 2011 Lettuce, kale, cabbage or broc- coli, leeks, beets, Acorn squash, potatoes, greens, garlic, herbs On the farm... kaddu ki sabzi Spice up your table with this lovely pumpkin This time of year is really special for us here at the farm. Even if there wasn’t an of- dish. ficial holiday about giving thanks, I’m pretty sure we’d be doing it anyway! After a long 1 small pumpkin season full of wonderful food, good work and enjoyment of the land, we love to be able 1/4 tsp fenugreek seeds to eat and celebrate the abundant fruits of our labours! It’s always amazing to see all the 1 tsp cumin seeds food that is still in our fields and think back on how much great food has come out over 1 or 2 dry red chilies (optional) the last 4 or so months. We hope you have been enjoying it and that you have much to 1/2 tsp red chili powder celebrate and give thanks for this fall! We know we do! Happy Thanksgiving! 1/2 tsp turmeric powder 1/4 tsp garam masala powder 1 tsp dry mango powder/amchur 1 tsp sugar or 2 tsp crushed jaggery 2 tbsp oil 3/4 cup or 1 cup water a few chopped cilantro leaves for garnishing (optional) Salt Wash pumpkin then peel and chop.
    [Show full text]
  • Daily Announcements October 2015
    From: WoffordNews [email protected] Subject: Wofford College Daily Announcements for Thursday, October 1, 2015 Date: October 1, 2015 at 8:56 AM To: Wofford Staff [email protected], Wofford Students [email protected] Wofford College Daily Announcements for Thursday, October 1, 2015 Today's Events Blood Drive Senior Night at RJ Rockers Today's Fitness Class Schedule Black Lives Matter: #SayHerName APO NFL Viewing Party Upcoming Events Fall Concert Wofford Day at Carowinds Announcements Deloitte, Edens and Grant Thornton resumes due TODAY We Want Your Pet Photos Health and Safety Inspections - Residence Life Office October Wellness Newsletter Social Innovation "Ignite" Summit Meditation Moments is Cancelled for today Today's Events Blood Drive Date/Time: 10/1/2015 11:00:00 AM Location: Old Main Cost: Free Details: Please come and give blood today during the Blood Drive! The blood mobile will be in front of Old Main on Campus drive from 11 a.m. till 4 p.m. today October 1. You will receive triple TBC rewards for this donation. If you gave when the Blood Connection was here a few weeks ago you are not eligible now, but ask a friend to give. Contact: Lisa Lefebvre Email: [email protected] Email: [email protected] Telephone/Extension: 4367 Senior Night at RJ Rockers! Date/Time: 10/1/2015 5:00:00 PM Location: RJ Rockers Brewery Cost: $10.00 Details: Come out to RJ Rockers from 5-8 p.m. for Wofford's Senior Night! Bring $10, a valid state ID, and your Wofford ID to receive a Wofford Class of 2016 pint glass and a pint of beer.
    [Show full text]
  • FSHE-1: Kentucky Winter Squash and Pumpkin
    FSHE-1 KENTUCKY WINTER SQUASH AND PUMPKIN By Sandra Bastin, M.N.S., R.D. State Extension Specialist, Food and Nutrition quash and pumpkin originated in America. The name so only after cooking to prevent the loss of fat-soluble Ssquash is derived from the American Indian word vitamin A. One pound of squash will yield 2 to 3 servings. askutasquash. Squash is classified as either winter or summer. Summer varieties such as zucchini and crookneck To steam: are eaten while soft and immature. Winter varieties such as Steamed winter squash is excellent and easy to prepare. acorn, buttercup, butternut, Hubbard, and spaghetti are 1. Wash, peel, remove seeds, and cut the squash into 2-inch allowed to mature into hard, starchy fruits that keep well cubes or quarter the squash and cook with the rind on. The for months. Pumpkin is probably the most widely known of rind can be easily removed after cooking. the winter squash varieties. 2. Bring one inch of water to a boil in a saucepan. Place the squash on a rack or in a basket in the pan. Do not immerse squash in the water. Fresh Is Best 3. Cover the pan tightly and steam squash 30-40 minutes, The greatest selection of fresh winter squash is or until tender. available in late summer through fall. Winter squash has a mild flavor that combines well with more flavorful fruits To microwave: and vegetables such as apples, tomatoes, green beans, and Winter squash cooks much faster in the microwave than in corn. Herbs, spices, and seasonings such as allspice, basil, the oven.
    [Show full text]
  • Community News BODY FITNESS
    The Estill County Tribune, September 28, 2016, Page 9 Tuesday, October 4th @ 7pm Kitchen Diva Community News Estill Historical Society Mail announcements to The Estill Tribune, The Estill County Historical Saturday, October 8. Again, A Pumpkin Ushers in Fall 6135 Winchester Road, Irvine, KY 40336 and Genealogical Society will this year at “Old Time Day”, meet at the Estill County Pub- there will be the ‘hit and miss by ANGELA SHELF MEDEARIS Call (606) 723-5012; Fax to (606) 723-2743; lic Library on October 4, 2016 engines’, various craft demon- After a long, hot summer of trying to figure out ways or E-mail it to <[email protected]> at 7 p.m. The speaker will be strations and soup beans and to cook without turning on the oven, fall has finally ar- Lindsey Rogers, who will cornbread at the Estill County rived. I know that harvest-time is here when the colors in the produce section are dominated by dark, vibrant Now Available present a program on the Estill Research Museum on Broad- County Actioneers concerning way. greens, warm yellows and rich orange pumpkin col- Trail Town Status. The 2016 calendar is still ors. Pumpkins are the ambassadors of fall, ushering in Buy “A Piece of the Mack” In addition, there will be available at the Museum on the holiday season and the promise of cooler days and You can buy a piece of the Mack. Theater seats are being preparation for Old Time Day, Saturday. Various books are nights. sold “as is” for $10 each. They can be bought in sets or as a which has been scheduled for still available.
    [Show full text]
  • ENCYCLOPEDIA of FOODS Part II
    ENCYCLOPEDIA OF FOODS Part II art I of this book reviewed the relationship of diet to health and provided recommenda- Ptions for choosing foods and planning diets that contribute to health. The healthiest diets are based on a variety of plant foods—whole grains, vegetables, fruits, legumes, and nuts. Animal products and added fats and oils, sugars, and other sweeteners are best consumed in small quantities. The Food Guide Pyramid reviewed earlier in this book graphically emphasizes the proportions of these foods in the daily diet. Accordingly, we have arranged this section with priority given to grains, fruits, and vegetables—those items that should predominate at every meal and that most people need to consume in greater quantities. Animal products—meat and other high-protein foods and dairy foods—are also discussed. However, these are the foods that should make up relatively smaller parts of our diets. Part II introduces you to many foods from which you can choose and provides you with knowledge about the nutrients these foods have to offer. In addition, we provide informa- tion about the sources of the foods you purchase and eat—the individual plants and animals, how they are processed to the products that appear on store shelves, and some of the history of these foods in our diet. Before we introduce the foods themselves, we want to explain the arrangement and presentation of food items in these sections. Because this book is written for a North American audience, we have included food products that are available to most North Americans. Within the sections on Fruits and Vegetables, we have listed items by their common names in alphabetical order; when a food has more than one common name, the index should help in locating the item.
    [Show full text]
  • Low Oxalate Sample Weekly Menu
    Helping Parents put the Pieces Together Menu Suggestions and Sample Weekly Menu For: Gluten, Dairy, Corn & Soy Free Colour, Flavour & Preservative Free Low Oxalate (Note: these are just general suggestions - not all items will be suitable for your children - choose items that suit your child's likes and also individual dietary restrictions) Breakfast White Rice Toast with Nuttelex or Coconut Oil & Honey Puffed White Rice & Homemade Rice Milk Pancakes (made with white rice flour or coconut flour) & Pumpkin Seed Muffins lots of eggs Pumpkin Muffins Scrambled Eggs French Toast (made with white rice flour bread) Fried Eggs Soup (made with homemade bone broth, meat & low Omelettes (with low oxalate vegies) oxalate veggies) Boiled Eggs with White Rice Toast "soldiers" Rissoles (made with meat & heaps of low oxalate veggies) Lunch Fritters made with grated low oxalate vegies and eggs Chicken Salad (Chicken, lettuce, tomato, avocado, red (can also add chopped left over meat) capsicum, cucumber & mayonnaise) Pikelets (made with white rice or coconut flour) "Lunch Cake" or buns (made with white rice flour or coconut flour with meat and veggies in them) Wraps made with egg & filled with iceberg or cos lettuce, meat, tomatoes, etc Left over dinners eg Wraps make with iceberg lettuce & filled with meat, etc Fried Rice Fresh Spring Rolls made with Rice Paper & filled with Chicken Nuggets & Chips meat, lettuce, rice or bean vermicelli noodles, etc Rissoles & Veggies or Salad Sausages & Veggies or Salad Dinner Basically any Meat & Low Oxalate Veggies
    [Show full text]
  • Blue Zones Project Hawaii Recipe Book
    A Special Edition Cookbook of plan-base recipe ��o� �l�e �one� ��o�ect� �a�aii Aloha! Blue Zones Project® is a community well - being initiative brought to Hawai‘i through an innovative sponsorship with Hawaii Medical Service Association (HMSA) and Sharecare. By making small changes in our environment, our mission is to make healthier options more available in the places you work, live and play. The best place to start is at home, with your family! To begin, we created this simple recipe book for some “plant slant” recipes from our Blue Zones Project Demonstration Communities in Hawaii. For more information on eating healthier and setting up your home for well-being success, follow us on Facebook and Instagram @bzphawaii! Don’t forget, “hara hachi bu” or eat till you’re 80% full! Here’s to happy, healthy cooking! EXPEREXPERIEENCNCEE ® BLBLUUEE ZON ZONEES PPROROJJEECCTT® STASTRATR CTRE CRAETIATINGNG A A H HEAEALLTTHIER,R, HAHAPPPIEPIERR L ILFEIF,E T, OTODADYA. Y. BeBe a paa partrt o fof tran transfsformingorming well-beiwell-beingng so so t hthee healthy healthy choicechoicess become become easy easy ch choicesoices foforr youyou and and your your commu commnunity.ity. FAMILY FIRST InvestFA tMimeIL wYi thFIRS famTily & add Invesupt to tim 6 yeears wit hto fami yourly li f&e .add PLANT SLANT up to 6 years to your life.80% RULE PLAPNuTt l essSL ANmeatT & more WINE @ FIVE Eat m8i0ndfu% RULlly & sEtop MOVE NATURALLY plants on your plate. when 80% full. Put less meat & more EnWjoyIN a Egl ass@ FIof VwEine with Eat mindfully & stoFinpd wayMs toOVE mov Ne moATrURe! YAou’lLLl Yburn calories without thinking about it.
    [Show full text]
  • Pumpkin Delights
    Nutrition in a Pumpkin Shell Pumpkin is one the “deep yellow” colored vegetables from the Fruit PUMPKIN & Vegetable Group. It is especially rich in Vitamin A needed by our bodies for good eyesight and healthy skin. Pumpkin is low in calories. It can be cut into serving size pieces, baked and served plain or brushed with butter or margarine and sprinkled with salt and DELIGHTS pepper to serve with a meat dish. University of California Other vegetables in this food group, which are also rich in Vitamin A, Cooperative Extension include carrots, sweet potatoes, yams, winter squash, red peppers, San Joaquin County broccoli, spinach, collards, mustard, turnips and other greens. 420 South Wilson Way Pumpkin Pickers’ Pointers Stockton, CA 95205 Fun squash time is here. What’s fun squash? It’s what Cinderella (209) 468-2085 used for a coach and what Linus eagerly waits for in his humble patch. It’s Halloween’s grinning “Jack” and Thanksgiving’s scrumptious pie…It’s pumpkin. Types of Pumpkins There are two types of pumpkins. The Jumbo (or field variety) is The University of California prohibits discrimination against or harassment of any person on the perfect for making Jack-O-Lanterns. The sugar (or pie variety) makes basis of race, color, national origin, religion, sex, physical or mental disability, medical condition (cancer-related or genetic characteristics), ancestry, marital status, age, sexual orientation, delicious pies. Confusing the two creates problems—a stringy pie or citizenship, or status as a covered veteran (special disabled veteran, Vietnam-era veteran or any other a Jack-O-Lantern that’s stubborn to carve.
    [Show full text]
  • The Dreyer Flyer Clean & Green in 2018…Eating,Laughing,Moving&Loving
    The Dreyer Flyer Clean & Green in 2018…eating,laughing,moving&loving- 2018 “It’s time to say goodbye, but I think goodbyes are sad and I’d much rather say hello. Hello to a new adventure.” Week#27 -Ernie Harwell THE HARVEST The 4-week extension is the new adventure! Small & Medium (note: we do have vegetarian options) Kale (I KNOW!) How hard is it to get everyone together for a quality meal? Apples Spaghetti Squash Dreyer Farms Marinara Antonio Mozzarella Breadsmith Pizza Dough Med-Cauliflower BAM Kale Mozzarella (Nut Milk for Vegans) Cheese Pumpkin 1,2,3 or 4 weeks more! You choose. Week #1 (11/27)Turkey Breadsmith Pizza Dough Tacos Week #2 (12/4) -Ciao Italiano Week #3 (12/11)-Shopper’s Apples Delight Week #4 (12/18) -The Ultimate Brunch Scallions Each week you can take home dinner! Weeks 2 & 3 are heat and Market Box eat so there is no meal prep involved. Weeks 1 & 4 there is a tiny Dreyer Farm Marinara bit of work involved but the guess work and planning are totally Breadsmith Pizza Doughs OUT & DONE. If you are interested see me at the farm or log Mozzarella into your account and go to update membership and choose as Kale many or all 4 weeks! If you choose all 4 you get a little secret Cauliflower prize! Have you massaged your kale a Log in at http://dreyerfarms.csasignup.com/login The option to million times? OR!!! Have you "update your membership" will be on that main page after you yet to try this technique? I just login to your account.
    [Show full text]