Notice: Undefined index: HTTP_REFERER in /home/stparch/public_html/headmid_temp_main.php on line 4394
Newspaper Archive of
Golden Valley News
Beach, North Dakota
August 31, 2006     Golden Valley News
PAGE 4     (4 of 10 available)        PREVIOUS     NEXT      Jumbo Image    Save To Scrapbook    Set Notifiers    PDF    JPG
 
PAGE 4     (4 of 10 available)        PREVIOUS     NEXT      Jumbo Image    Save To Scrapbook    Set Notifiers    PDF    JPG
August 31, 2006
 
Newspaper Archive of Golden Valley News produced by SmallTownPapers, Inc.
Website © 2025. All content copyrighted. Copyright Information
Terms Of Use | Privacy Policy | Request Content Removal | About / FAQ | Get Acrobat Reader




4 Golden Valley News & Billings County Pioneer Thursday, August 31, 2006 New Names, New Logo, Same Great Feed Tubs By Julie Garden Robinson, Food and Nutrition Specialist NDSU Extension Service For most kids, alarm docks are back in action. School has begun. As children get ready for the day, keep breakfast on the morning agenda. With a little planning, breakfast can become an opportunity for a family meal, too. According to a survey of 1,000 families sponsored by the National Parent Teacher Organization and American Cereal Council, not all kids are eat- ing breakfast every day. The survey showed that three out of every 10 kids miss breakfast one day a week. Kids who skip breakfast often say they aren't hungry or they're tired. Maybe they need an ear- lier bedtime. The researchers reported that mothers, in par- ticular, are important role models. Mothers' break- fast habits affect theLr children's breakfast habits. If mothers ate breakfast, the kids were more likely to eat breakfast. Think about the food choices being modeled, too. If morn or dad eats chocolate-covered donuts and sips soda pop for breakfast, guess what the kids want? Eating breakfast helps children and adults con- centrate better, which improves school and work performance. Take advantage of school breakfast programs, which provide a balanced meal to fuel children for learning. Research shows that kids and adults who eat breakfast are less likely to overeat later in the day, which can help with weight management. Breakfast skippers more than make up for the 300 or so calories skipped in the morning. Children who eat breakfast regularly are less likely to have cavities at dental checkups, too. While cartoon characters on the boxes of many super-sweetened cereals beckon children from the store shelves, these products aren't the healthiest choices. Read the Nutrition Facts labels carefully. Look high on the shelves instead of at eye level or lower, where the kids' cereals often are placed. Choose whole-grain cereals and whole-grain breads, which contain beneficial fiber and other nutrients. To select whole-grain foods, look for a health claim on the package and check the first couple of items on the ingr (lient list. For example, look for oatmeal, whole whdat, or whole grain. Aim for foods from three or four different food groups-for breakfast, such as a grain meat, fruit, and'milk' Whole frmt, whole grains, and protein-rich food, such as an egg or peanut butter, will keep you feeling hill longer. If you have no time in the morning, try some time-saving strategies. Set the table the nigfit before. Put the cereal box on the table. If you want a hearti- er breakfast, such as pancakes, measure out the dry ingredients in a bowl. Add the wet ingredi- ents in the morning. Consider these ideas for quick and easy breakfasts. * Cereal with sliced bananas and milk * Homemade cereal mix with whole-grain cereal, nuts, dried fruit, and milk * Fruit and yogurt smoothie with graham crackers * Waffles with fresh strawber- ries, lean ham, and low-fat milk * Mini-pizzas made with English muffms, pizza sauce, cheese, Canadian bacon or other toppings, and orange juice * Scrambled eggs, whole-wheat toast, orange slices, and low-fat milk * Leftover pizza, sliced cantaloupe, and low-fat milk * Breakfast burrito with salsa (see following recipe), sliced peaches, and low-fat milk This breakfast idea is from USDA's Recipe Finder Web site at http://recipefinder.nal.usda. gov/. Breakfast Burrito with Salsa 4 large eggs 2 Tbsp. frozen corn 1 Tbsp. 1 percent milk 2 Tbsp. diced green peppers 1/4 c. minced onions 1 Tbsp. diced fresh tomatoes 1 tsp. mustard 1/4 tsp. granulated garlic 1/4 tsp. hot pepper sauce (optional) 4 8-inch flour tortillas 1/4 c. canned salsa Preheat oven to 350 degrees. In a large mixing bowl, blend the eggs, corn, milk, green peppers, onions, tomatoes, mustard, garlic, hot pepper sauce, and salt for one minute until the eggs are smooth. Pour egg mixture into a lightly oiled 9- inch by 9-inch by 2-inch baking dish and cover with foil. Bake for 20 to 25 minutes until the eggs are set and thoroughly cooked. Wrap tortillas in plastic and microwave for 20 seconds until warm. Be careful when unwrapping the tortillas because the steam can be hot. Cut baked egg mixture into four equal pieces and roll one piece of cooked egg in each tortilla. Serve each burrito topped with 2 tablespoons of salsa. Makes four servings. Each serving has 200 calo- ries, 8 grams of fat, 21 grams of carbohydrate and 3 grams of dietary fiber. Safety IS a very important subject. Review these helpful tips for an A+ performance! Hold the handrail while going up and down the stairs. Sit down imme- diately and stay seated until the bus comes to a complete stop at your school. Speak quietly on the bus. so you don't distract the driver. Keep your feet and your belongings out of the aisles. When you get off the bus. always cross the street a few feet in front of the bus so the driver can easily see you. Never go behind the bus! Sponsored by Terry Brown, Inc. The third-generation fam- ily of entrepreneurs, Steve and Marcy Orwig, are proud to be carrying on a working tradi- tion of manufacturing premium quality, low-moisture, livestock feed supplement tubs. Over the years the Orwigs' companies have changed and expanded to accommodate customers and some part-time employees. There are also many independent sales representatives who recruit dis- tributors, dealers and private- label accounts throughout the United States and Canada. per-day to feed and much less labor-intensive than other feeds or supplements. It is its own container so you do not need to buy any additional feeding equipment like mineral feeders, The "MVP Tubs," as they are liquid bulk tanks or creep feed- called, are used to help solve ers. You also are not out there many herd health and nutrition- in the dead of winter hauling al problems and to substantially around backbreaking bags all their changing livestock feeding, extend forages. The tubs ration needs. The Orwigs have made the correct amount of supple- another change recently: creat- mental vitamins, minerals, pro- ing a brand-new livestock feed teins, and enzymes for better supplement tub sales, service digestion, into each animal daily. and distribution corporation, "The molasses comes from the the time. Just push the tubs out of the pickup or loader and they're out there, always avail- able when the livestock need them most!" Orwig said. Before his death in 1991, called Orwig's MVP Tubs Inc. (Formerly Molasses Livestock Supplement Tubs International Inc.) The "MVP," stands for Minerals,Vitamins, and Proteins. The company is now represented by a new logo that is a silhouette of a goat, cow, horse, and sheep head above a feed tub. Their businesses are located 5 miles east of Ellendale, ND on Hwy. 11. The two and a half year old, state-of-the-art, manufactur- ing facility also is newly renamed; Orwig's Livestock Supplements Inc. (Formerly Orwig's MLS Tubs Inc.) and it uses an innovative approach to dehydrating molas- ses. The Orwigs are looking at a potential patent pending on their proprietary continual-flow tub manufacturing process and cooking apparatus. "Dehydrating molasses into a hard, peanut-brittle-like consis- tency has proven a wonderfully viable base for livestock supple- mentation and we are very good at it. This is the ONLY thing we have ever done! My hus- band, Steve has over 22 years of hands-on experience cooking and formulating these low-moisture blocks." said Marcy Orwig, MVP owner and chief financial officer. The Ellendale, ND businesses employs twelve full-time and Red River Valley here in North Steve's father created four main Dakota. It contains a high-ener- formulations. Since then, Steve gy source and all natural protein has continued what his father content, with a 0.5% minimal had envisioned, but did not get a moisture content after process- ing," Orwig said. "Our way of incorporating the ingredients into the first cooked then cooled molasses keeps all the valuable ingredients equally suspended from top to bottom throughout the tub, so the Orwig's MVP Tub is perfectly consistent." The viscous liquid molasses covering also gives the ingredi- ents a substantially longer shelf life than if the content were sim- ply bagged. The molasses base is so dry that it pulls moisture from the air to soften. With the animals' licking action, an even amount is released on top for ingestion. You can control the consumption by the actual con- tainer size, number of contain- ers made available or size of the group of livestock on the tubs. Adding to .their appeal, the Orwig's MVP Tubs are com- pletely waste proof and weath- erproof. If'they are rained on, the livestock simply lick it off. If it snows on them, the animals will still find it and consume the product through the snow. "The Orwig's MVP Tubs are also much less costly per-head- chance to do, and has worked with countless producers through- out Canada, the central United States, even all the way down to Mexico. rib complement the diverse feeding stages, unusual weather conditions and differing roughage available in each area, Steve has created well over 200 formulas specifically formulated for each phase of livestock pro- duction. Each formula of course varies in MVP content and is priced accordingly. Gattle formulations are pre- dominantly produced, but Orwig's MVP Tubs also offers formulations for horses, sheep, goats, llama, deer, and bison. Several sizes are made available: 40-, 50-, 60-, 100-, 125-, 200- and 250-pound sizes. Several con- tainer choices are also offered, including returnable, plastic, recyclable, prefabricated, fiber, and I-IDPE I/2 barrels. For more information about the new corporation names, logo or the benefits of Orwig's MVP Tubs, you can look them up on the web at newconceptnutrition. net or call 1-888-SMO-TUBS. ~ While you are busy studying this | semester, keep your eyes on the I hopes and dreams that your educa- I tion will help you achieve. Best | wishes for a successful year! I I Belfield High School 1 BelfieldND* 575-4275~ / The new year is here, and we'd like to wish every student from Kindergartners ' tO' SerOus t atyear. We:look forward to seeing familiar faces as much as we looR forward to meeting new ones, and we hope mmlmJi * Oatmeal with raisins and low-fat milk * Peanut butter on slices, and low-fat milk your first to you last this school year! Southwest Water Authority Serves Morton County Reside ty will soon enjoy an ad ppty of quality water, thanks to a bulk water service agr ent Southwest Water A Missouri West Under the ag rne urchases water from MWWS and delivers it to residents in three areas of Morton County- one--on Inn, another near Crown third by Tower Hill. ConslS i i his phase of the Southwest Pipeline Project {SWPP) should be completed this fall. and Morton Coun