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Newspaper Archive of
Bath County News - Outlook
Owingsville, Kentucky
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June 27, 2013     Bath County News - Outlook
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June 27, 2013
 

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16- June 27, 2013 Your Hometown Newspaper News Outlook Bath Extension News cont. from page 13 year. 9. All of a tree (100 percent) can be used to make wood and paper products. You can find more informa- tion about Kentucky forests in this publication http:// www.ca.uky.edu/forestryex- tension/Publications/FOR_ FORFS/for53.pdf If you have questions, contact your Bath County Co- operative Extension Service. Educational programs of the Cooperative Extension Service serve all people regardless of race, color, age, sex, religion, disability or national origin. Extension Sponsors Food and Fitness Day Camp The Bath County Extension Service is sponsoring a Food and Fitness Day Camp on Fri- day, July 12 from 9:00 a.m. to 3:00 p.m. for 4th, 5th and 6th graders. The camp will be held at the Ag Center at 2914 East Highway 60. Activities will include simple food prepara- tion to learn about measuring, cooking and food safety, games and a visit to the Farmers Mar- ket to learn about where our food comes from. The camp is free and lunch is provided. Spaces are limited, so pre-reg- istration is required. Call the Extension Office at 674-6121 to register or contact FCS Agent Martha Perkins or 4~H Agent Terence Clemons for more in- formation. Educational programs of the Kentucky Cooperative Exten- sion Service serve all people regardless of race, color, age, sex, religion, disability or na- tional origin. 859 /-,97-3800 www.keyassetskentucky.com Extension Sponsors Food and Fitness Day Camp The Bath County Extension Service is sponsoring a Food and Fitness Day Camp on Fri- day, July 12 from 9:00 a.m. to 3:00 p.m. for 4th, 5th and 6th graders. The camp will be held at the Ag Center at 2914 East Highway 60. Activities will include simple food prepara- tion to learn about measuring, cooking and food safety, games and a visit to the Farmers Mar- rooa comes from. lne camp is free and lunch is provided. Spaces are limited, so pre-reg- istration is required. Call the Extension Office at 674-6121 to register or contact FCS Agent Martha Perkins or 4-H Agent Terence Clemons for more in- formation. Educational programs of the Kentucky Cooperative Exten- sion Service serve all people re- gardless of race, color, age, sex, religion, disability or national origin. Healthy Grilling For many Americans, sum- mer just wouldn't be the same without a backyard barbecue. However, the blackened meats and smoky flavor that come with grilling could put your health at risk. The good news though is that by planning ahead and making some smart choices, you can enjoy sum- mer barbecues and reduce your exposure to cancer-caus- ing chemicals. High-heat grilling can con- vert proteins found in red meat, pork, poultry and fish into heterocyclic amines (HCAs). These chemicals have been linked to breast, stom- ach, prostate and colon cancer. What happens is that the high temperature can change the shape of the protein structure in the meat so it becomes irri- tating in the body and is con- sidered a carcinogenic chemi- cal. Another cancer-causing agent, called polycyclic aro- matic hydrocarbons (PAHs) is found in the smoke from the barbeque. PAHs form when fat and juices frommeat cook- ing on the grill drip down onto the heat source. That's where the main cancer-causing com- pound occurs in grilling. So you want to reduce the expo- sure to that smoke. For those firing up the grill this summer, here are some tips to reduce exposure to can- cer-causing agents. Choose meats wisely. Avoid grilling high-fat meats, like ribs and sausages. Instead, choose lean meats, which create less dripping and less smoke. Al- ways trim excess fat and re- move skin. It's also a good idea to choose smaller cuts of meat, such as kabobs, which require less cooking time. Try thin marinades. Thicker marinades tend to char, which could increase exposure to the dangerous agents. Choose marinades made with vinegar or lemon, which will form a protective layer on the meat. Reduce grilling time. Al- ways thaw meat before cook- ing. Meat and fish also can be partially cooked in the micro- wave before grilling. This will reduce cooking time and the risk for smoke flare-ups, but still give you that good flavor from the grill. Consider food placement. Be sure to place food at least six inches away from the heat source. Create a barrier. Do not al- low juices to spill and produce harmful smoke. IJne the grill with aluminum foil or cook on cedar planks. eat charred vegetables. They have different proteins that are not affected the same way as the meat protein. If you are grilling and fol- lowing proper safety tips, the risk of getting cancer from Try grilling your favorite grilling food is very low. Be- vegetables since they do not hag overweight or obese, contain the protein that forms which are at epidemic levels harmful HCAs. You can safely in the U.S., are far greater UNTE Operation UNITE will be sponsoring a risk factors for developing Development Council cancer than the consumption July 9 of grilled foods. Educational programs of The Bath County Agricul- the Kentucky Cooperative Ex- tural Development Council tension Service serve all peo- will meet Tuesday, July 9 ple regardless of race, color, from Noon till 1:00 P.M. at the age, sex, religion, disability or Bath County Extension Of_ national origin, rice. This meeting is open to the public. Bath County Agricultural Presented by UNITE's area Supervisor Detective James Botts At the Frenchburg Community Center (Clark building on Rt. 36) This class is open to the public. EMT's, Fire Fighters, Utility Workers, County Solid Waste Employees, Rental Property Owners and School Personnel are encouraged to attend. A UNITE Detective will be available after the class for ~ questions. For more information prior to the class call the Sheriffs Office at 606/768-3875 kentucky 120 VEHICLES IN STOCK- OVER HALF ARE ONE OWNERS Flodda tneJe-ln, very had to find, must see. #I 209 For 60 months One owner, Florida trade- in, will go quick. #1173 For 60 months r-at GO months ownt r, Flor in, heated and cooling For 72 months owner, Florida trade- in, sunroof, very clean. #1185 For72 FcNr 72 months One owner, trade- in, ext. cab, hard to find 2WOP= 2o4 For 60 months Florida trade-in, only 73,000 actual miles, must see. #1166 For 48 months #1159A For 48 months Only 9,400 miles, factory WAS $19,800, NOW warranty remaining, certified, sunroof. #1206 Florida trade-in, Low clean. #1191 For 72 months 1801 Main St., Pads, KY Op== o=.-vd s=. Find us oh: l facebook.] All prices and payments plus tax, tag & title fees, Payments based on 6,9 APR with approved cred- It and 0 down, Pictures for illustration only. *