(L-R) Sherwood and June Gum, parents of the late Jim Gum, pose here with John Williams who arranged and hosted the ninth annual Jim Gum Awards Dinner Wednesday at the Slate Pub in Pen Argyl. Sbtt Photo Larry Cory
This man demonstrates chain saw art, during the Fall Harvest and Sawmill Show at Jacktown Saturday sponsored by the Blue Mt. Antique and Gas Engine Association. (More photos below) Sbtt Photo Larry Cory
Bangor's Cam Strohe (83) gains yardage around the left side, during the Slaters' loss to Saucon Valley Friday night at Paul Farnan Field. Sbtt Photo Larry Cory
This screen-cooled engine was on display, during the Fall Harvest and Sawmill Show at Jacktown Saturday sponsored by the Blue Mt. Antique and Gas Engine Association. (More photos below) Sbtt Photo Larry Cory
Is fresher always better?
(BPT) - These days, when it comes to produce, the catch words are "local" and "seasonal." Local and seasonal, like fresh and organic, can mean a lot of different things, according to Jim Gallivan, department chair of Culinary Arts at The International Culinary School at The Art Institute of Atlanta and author of several cookbooks, including "The Adventure Cookbook" and "The New Spa Cuisine."
Gallivan offers definitions for the terms:
* Local. Local can be defined as having been grown less than a day's drive from where it's purchased. In general, local is preferable, Gallivan says. It lasts longer because it hasn’t spent days traveling across the country or the world to get to you, and less travel means less pollution and fewer wasted resources.
* Seasonal. If you've ever picked your own strawberries, you know there's nothing like that fresh-picked taste. Today, you can get almost any kind of produce at just about any time of the year. Asparagus in December? It's shipped in from Peru, where it's in season. Apples in July? They're pulled from cold storage just for you. But if it's not in season, it's not local, and that means it won't have the great flavor you find in local fresh-picked produce.
* Fresh. We tend to think we should always choose fresh. And if it's local and seasonal, fresh is usually better. But sometimes canned or frozen is a better choice, especially when you're cooking the vegetables or fruit, as opposed to serving them uncooked. For instance, canned tomatoes - especially in the winter when they aren’t in season - are probably best. Gallivan says to remember that canned and frozen produce is typically picked and processed at its peak. That means it's going to taste much better than out-of-season fresh produce that has been traveling for days or stuck in cold storage for months.
* Organic. Google the word "organic" and you'll find hundreds of websites with as many variations of meaning. By definition, organic produce has been raised without chemical fertilizers and pesticides, using sustainable agricultural practices. "Natural" is not the same as "organic." Neither is "additive free" or "no preservatives." Moreover, there are different levels of United States Department of Agriculture Organic Certification (www.ams.usda.gov). That means when you shop for organic produce, you need to be aware and read the fine print.
One other important influence on the flavor of modern produce, which is grown on huge farms and packaged in giant processing plants, is the trend toward hybrid varieties bred for looks, shelf life and resilience during shipping. Flavor is not generally a top priority. Gallivan says there are exceptions, and some large agribusinesses do produce flavorful, organic foods.
The bottom line for buying produce: Educate yourself. Know what is in season, what is grown locally and where it can be purchased, and how to determine if something really is organic. To learn more about The Art Institutes schools, visitwww.artinstitutes.edu.
Courtesy of Jim Gallivan
Yield: 8 servings
4 Fuyu Persimmons
1. Let persimmons ripen at room temperature until very soft, with their skins almost bursting.
2. With a sharp, serrated knife, cut in half on the vertical axis and wrap each half tightly in plastic wrap.
3. Freeze until solid.
4. About five minutes before serving, remove from freezer and unwrap.
Note: There are two varieties of persimmons - the Hachiya and the Fuyu - and both are seasonal between late fall and early winter. Both are the same earthy orange color. The Hachiya is acorn-shaped with a pointy bottom, and it tends to be hard and astringent, which makes it best for cooking. The Fuyu is shaped like a squat tomato, and upon ripening it becomes very sweet.
Cream of Spinach Soup
Courtesy of Jim Gallivan
Yield: 16 servings
2 ounces butter, unsalted
2 ounces olive oil
1 leek, cleaned, trimmed, thinly sliced
2 cups fresh spinach packed, or one 10-ounce package of frozen spinach, thawed and drained
3 cups chicken or vegetable stock
3 medium potatoes, peeled, quartered
2 cups half and half
1 teaspoon sour cream per serving
Salt and ground white pepper, to taste
Freshly grated nutmeg
1. Heat the butter and oil together.
2. Add leek and saute until soft.
3. Add spinach and stir.
4. Add potatoes and stock, bringing to a boil.
5. When potatoes are soft, puree all and return to simmer.
6. Add half and half and stir.
7. Season to taste with salt and pepper, garnish with sour cream and freshly grated nutmeg.
May be served hot or chilled.
A scientist's 'obscure' blog has gone viral after he posted pictures of a spider the size of a small dog.
Piotr Naskrecki was in a South American rainforest when he heard a noise from the undergrowth.
Expecting it to be a rat, he astonished to come face to face with the South American Goliath Birdeater - the largest spider in the world.
The spider has a leg span which can grow up to a foot - the size of a child's forearm. They can weigh more than six ounces and have two-inch fangs, full of venom.
Mr Naskrecki said: "When I turned on the light, I couldn't quite understand what I was seeing.
"Its feet have hardened tips and claws that produce a very distinct, clicking sound, not unlike that of a horse's hoofs hitting the ground."
Mr Naskrecki, an entomologist at Harvard University's Museum of Comparative Zoology, says his obscure blog is getting 120,000 hits a day on the strength of the photos.
He has now amended the page to include an educational message after being critricised for revealing he had taken a specimen for the museum.
The tractor pull was a popular attraction, during the Fall Harvest and Sawmill Show at Jacktown Saturday sponsored by the Blue Mt. Antique and Gas Engine Association. Sbtt Photo Larry Cory
Jacobsburg Environmental Education Center
Ask The Doc........
by Dr. Gary Williams, DMD
Well, it’s that time again! In most North American homes, the count-down is on for the beginning of a new school year.
It always gets me thinking about the great sampling of people we see in our dental office. From newborns to 90-somethings.
Last week someone asked me the question, “looking in the mouths of many 40 and 50 year-olds, what could have been different if health was addressed when they were, say…15 years old? The answer is a resounding, a lot!
We realize that we do have the opportunity and know-how to change the health future for today’s school kids.
In the year 2014 we have the advantage of all the research, learning, and yes, mistakes that have been made by humans, to learn from. And what does that information say?
Step in early (school age), and maximize every variable for success. Dentistry knows how to achieve a successful long-term outcome. Once dentistry, parents and children comply; we can change the future of your family’s overall health, for the better. Call a Dental Professional today, and change your future.
Battery Recycling Program
Pen Argyl is pleased to announce that they are participating in a battery recycling program. Madison Young, a freshman at Pen Argyl, decided to implement a battery recycling program in her community as her Girl Scout Silver Award Project.
Madison has provided them with a battery recycling container. They will be accepting dry cell batteries: AA, AAA, C, D & 9 volt batteries. For safety purposes, please put a piece of masking tape over the end of each battery.
Batteries are not garbage! In addition to the household batteries being recycled through Madison’s project, your are encouraged to participate in Northampton County’s Semi-Annual Household Hazardous Waste Drop-Off Events.
Programs like this help make our community a better, safer place, and we encourage everyone to participate in this program for our community.
Slate Belt Senior Center