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Are you road ready?

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Karma Metzgar, C.F.C.S., Regional Director, Nutrition Specialist, Northwest Region, University of Missouri Extension

As chilly temperatures arrive, it’s time to ensure that your car is winterized. It doesn’t matter if you’re traveling a long distance or just driving around town, it’s always best to have supplies packed and never have to use them than to be stuck, wishing you had.

Use this list to create a survival kit:

  • shovel
  • blankets or sleeping bag
  • candles for light and to provide warmth
  • can with sand or other container for burning the candles
  • matches
  • metal can to melt snow
  • plastic garbage bags or sheet of plastic for body wrap
  • extra warm clothing, gloves, headgear and footwear
  • flashlight and warning flares
  • extra coffee cans for wastes
  • sack of dry sand or pet litter to provide traction under tires
  • box of tissues or paper towels
  • toilet paper
  • transistor radio (so you don’t run your car battery down)
  • new batteries
  • booster/jumper cables
  • tow chain
  • ice scraper and/or snow brush
  • and a tall flag (those often used on ATV’s or bicycles, particularly if you are traveling through a hidden area)

If you are stranded during cold weather, you will require energy to stay warm and stay awake so you will want to include food as well. Foods that are good for your survival kit are dry cereal, nuts, boxed juices, dried fruit, crackers and hard candy. These foods tolerate variable storage temperatures, yet are good to eat most any time.

For additional supplies and safety tips, see the full version of this article at http://missourifamilies.org/features/healtharticles/health14.htm

Fear and darkness in a thruway blizzard

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john marshal

It’s been a couple of weeks since a double-whammy blizzard
buried Buffalo and a good part of western New York. Successive
“lake effect” storms carried moisture from Lake Erie into the
high frozen mists and dumped from five to seven feet of snow
on the region and closed more than 130 miles of Interstate 90
known as the New York State Thruway.
As the reports rolled in, I felt a special shudder. It had been
45 years since I had ventured alone in a car into a similar snowstorm,
on the same Thruway, for an evening and night I can’t
forget.
My professional newspaper experience began in 1969-70 in
Rochester, a metroplex of city and suburbs in western New
York, roughly equidistant between Buffalo to the west and
Syracuse to the east. To a Kansas boy it was a big place, thrilling
in a way, about the size of Kansas City but within spitting distance
of rolling woods and lakes, an endless stretch of shoreline
(Lake Ontario), and the quaint towns and villages along the Erie
Canal, which was still in vigorous working order.
Among the experiences there that remain vivid are my many
brushes with the weather. I thought it odd at first that the area’s
swimming pools were closed by mid-August – until the overnight
temperatures had approached freezing by Labor Day.
In those days before climate change, winter came to western
and upstate New York not long after Labor Day, and stayed
through April. Summers were cool. Temperatures above 85 were
considered near-blistering. Many homes and a lot of cars were
without air-conditioning.
*
SNOW WAS another matter. By mid-November, four to six-inch
snowfalls were a weekly experience, if not every two or three
days. Each event earned but a few paragraphs about another
routine snowfall.
As Thanksgiving passed and the city’s holiday season came
ablaze in lights and color, the snow had begin to pile up. The
area’s excellent road crews stayed with it, moving the snow into
ever-higher mounds along the roads. The effect, in city neighborhoods,
along the suburban roads and over the countryside,
was like a scene from Currier and Ives. All that was missing
were Clydesdales and an big sleigh. The winterscape there was
as if Thomas Kincaid himself had painted it with all the schmaltz
in his factory.
*
ON THE afternoon before Christmas eve, Irv Wilcove, one of
the paper’s six assistant city editors, called me at home.
“This one looks serious,” he said. It had been snowing all
morning. I felt uneasy. When Irv Wilcove got serious, things
were serious indeed. “We’ve had eight inches already and at
least another foot is coming.”
We discussed story options. The Thruway, its stranded drivers,
would be a good story, I said.
“No go,” Wilcove said. “They’re closing the Thruway at four.
It’s already 2:30.”
Then came one of the dumbest blurts ever to pass my lips: “I’ll
go. I can sign a waiver.”
I “borrowed” my wife’s Kharmann Ghia, a Volkswagon-type
roadster with its engine over a rear-wheel drive. In those days it
had the best traction of any non four-wheel drive vehicle on the
road. Small but warm and feisty, and it could go nearly anywhere
in snow.
But this kind of snow? We were about to find out.
I drove to a Thruway entrance in east Rochester, where a New
York State Police trooper examined my press credentials and
asked me to fill out the forms waiving any liability for the state.
By the time I drove onto the roadway, the Thruway had been
closed for fifteen minutes. The road had been plowed a couple of
hours before, but the snow was, again, half a foot deep. A Times-
Union photographer was there to take a picture as I entered the
closed Thruway.
*
I HAD about an hour of light. Dusk was coming, and as I
moved along in the heavy snowfall, a kind of padded silence fell
over the warm car. I could hear the VW engine puttering proudly
and the soft crush of tires over deep snow as we moved, almost
gliding, over the great white road. As the horizon disappeared in
the storm, it was like driving over and into a great thick quilt.
Not long into the drive I saw something – a speck – in the
distance to my right. As I came near, it was a man waving in
knee-deep snow. I stopped in the road (Who would be following?).
I opened the door against snow that was above the car’s
low rocker panels.
The man smiled, looked at my car, and asked if I were there
to help. His station wagon, a big Ford, was nose-down in the
ditch. A woman and two children looked out at me. I told him
my name, why I was there (for an interview) and how silly it
must seem, but if he could tell me a few things I would go to the
nearest rest stop and report his location to the people there. The
rest areas then included service stations and restaurants.
The light was nearly gone as I nosed the Ghia into the rest
area, parking at the restaurant. I told the people there that
Richard Derrenbacher, his wife and two children were stranded
in the eastbound at mile marker such-and-such. At a half-dozen
tables were the stories I’d been looking for – interviews inside,
out of the snow, interviews in a warm, dry place, interviews
laced with vivid detail, the fear of being stranded alone in a blizzard,
with no one aware; here was talk in a warm, well-lighted
place as the dusk outside became a swirling, frigid blackness.
*
THE NEXT dumb thing. I failed to think how dark it would be
in a blizzard at night on an unlighted road.
Interviews finished, I headed outside, brushed another six
inches of snow off the car and puttered out onto the Thruway,
westbound, heading back to Rochester.
In only a moment the lighting at the rest stop became only a
glint in the rearview mirror. I found what it was to be in heavy
snowfall and a pitch black night, on a road under deep snow, a
road I could not see.
The snowfall was at times intense, then lessening, then intense
again – from whiteout to piercing, blinding flakes and fragments
(like warp speed), to whiteout again. All the while, no road,
only whiteness a foot-deep, maybe deeper in places. There were
no markers, no poles at roadside, no tracks to follow, no way to
know where the road might bend slightly, or where a drift may
conceal a bridge or a slope into a ditch, a plunge into darkness.
*
CERTAIN TERROR takes hold, a raw dread that conspires with
the deep black beyond the beam of headlights, a kind of vertigo,
an uncertainty about where you are and where you are headed:
up or down, right or left? It threatens nature, the conviction that,
otherwise, you know what you are doing and where you are
going. In this darkness, its ceaseless counter-assaults of warp
speed snow and pitch blindness, you are no longer sure, no
longer in control – of anything. You just hold on to the wheel
and hope that the next few yards, or feet, or inches, are on solid
ground.
This continued for some time, until the snowfall lightened to
a reasonable flurry, and poles began to appear again beside the
roadway. We moved in total darkness with no horizon until, at
last, a glow in the distance, the lights of a city. Another ten or 15
minutes and we were off the Thruway heading into downtown.
In the newspaper’s third-floor city room, its sea of reporters’
desks, now empty, I found my spot and wrote a story, and left
for home at 3:30 a.m. On the car’s radio, WHAM’s overnight
DJ, Harry J. Abraham, said it had snowed 24 inches that day and
night. Such were winters in western New York.
It was Christmas Eve, officially, and I was ever so glad to
welcome its warmth, its light. I was alive.
*
IN THE days and storms to follow, the city used bucket trucks
to hoist men above the high banks of plowed snow to clear
areas around street signs at intersections; this enabled people to
navigate in neighborhoods buried whole. Along the freeways, in
that pre-Environmental Protection era, the snowbanks revealed
a stacking of black, gray and white, the pollution and soot settling
before another snowfall, then bladed back, another settling
of pollution, another snow, another blading and so forth: a layer
cake for the environmentally conscious.
That venture in a New York blizzard was the most feardrenched
drive of any I’d experienced – until decades later, a
terrifying night in New Zealand north of Taupo, when heavy rain
turned to hell on a thin road high in the mountains. But that’s
another story.
– JOHN MARSHALL

Animal health board to meet December 9

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CHRIS NEAL / THE CAPTIAL-JOURNAL
CHRIS NEAL / THE CAPTIAL-JOURNAL

TOPEKA, Kan. – The Kansas Department of Agriculture’s Animal Health Board will meet at 7:30 a.m. on Tuesday, Dec. 9, 2014 via conference call to conduct the regularly scheduled quarterly meeting of the advisory board.

The meeting is open to the public. Individuals who have questions about the meeting or would like to participate in the meeting should contact KDA Animal Health Commissioner Dr. Bill Brown at [email protected] for more information.

###

WHO: Kansas Department of Agriculture Animal Health Advisory Board

WHAT: Animal Health Board meeting

WHEN: 7:30 a.m., Tuesday, Dec. 9, 2014

WHERE: Conference call

Tips for enjoying a healthier holiday

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(Family Features) The holidays bring lights, cheer, TV specials and treats – plenty of them. While it is tempting to eat all that gets placed in front of you, it isn’t worth the extra pounds you may gain during the holidays.

 

Here are some tips to balance healthy living with enjoying the holiday spirit:

 

Get in a festive mood with wintry activities. Bring the holidays to life by planning some fun seasonal activities with loved ones, such as ice skating, sledding, going to a tree farm to pick your tree, or decorating for the holidays. You will create some great memories with your favorite people, which is what the season is all about.

 

Share the joy. Sharing is encouraged when it comes to holiday deliveries loaded with carb-filled goodies. Instead of keeping temptations around your house, share them with your neighbors or coworkers along with a holiday card to spread the cheer.

 

Don’t drink your carbs. If you’re not careful with loaded winter beverages, you could derail your healthy eating efforts. Instead of hot chocolate, opt for peppermint tea or add peppermint extract to your coffee for some holiday flavor. This also applies to alcohol consumption – red wine or spirits with low-glycemic mixers are best.

 

Bake yummy low-carb goodies. This is a good approach both for sweets around the house and for attending a party. Your friends and family will love your thoughtful contribution and you get to enjoy a healthier holiday treat.

 

For example, bake a classic like the Holiday Cookies below from www.Atkins.com, where you can find many low-carb versions of your favorite holiday treats.

 

 

Holiday Cookies

Prep time: 25 minutes

Cooking time: 12 minutes

Makes: 24 servings

1          cup sifted soy flour

1          tablespoon baking soda

3          tablespoons granular sugar substitute (Sucralose)

4          ounces cream cheese

2          tablespoons unsalted butter

2          tablespoons sour cream

1          large egg

1          teaspoon vanilla extract

 

Preheat oven to 350°F. Line baking sheet with parchment paper and set aside.

 

In food processor, pulse soy flour, baking soda, sugar substitute, cream cheese and butter for 30 seconds, until texture resembles coarse meal.

 

In small bowl, mix together sour cream, egg and vanilla extract. Add sour cream mixture to soy mix mixture and pulse until just-combined, about 15 seconds. Chill in freezer 10 minutes or until firm.

 

Roll dough out between 2 sheets of plastic wrap or waxed paper to 1/8 thickness. Using cookie cutters, cut out dough in desired shapes. Arrange cookies on prepared baking sheet and bake cookies 10-12 minutes, until lightly golden. Allow to cool completely before decorating.

 

Nutritional information per serving:Net carbs: 1.4 g; Fiber: 0.3 g; Protein: 1.8 g; Fat: 3.7 g; Calories: 46.

 

 

Source: Atkins

Cure cravings with satisfying snacks

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snack1(Family Features) When a snack attack hits you, your mood may influence the flavor you crave. Taking a more mindful approach will let you savor what you eat and give you a more satisfying snack experience.

 

Mindful eating is all about being more aware of what foods you choose – such as the connection to your senses and emotions.

 

Being more conscious of snacking habits can help you make smarter, well-balanced choices and be more intentional with your snacks to be sure you’re truly answering your craving.

 

Hone in on your senses of taste and touch with these ideas so you can sit down and savor your next snacking session:

 

Sweet

  • Enjoy the natural sweetness of fruit with a parfait by layering your favorite fruits with plain or vanilla yogurt and topping with a handful of granola.
  • Top a slice of banana bread with a smear of rich, creamy spreadable cheese, such as The Laughing Cow Creamy Swiss, and add a crunchy protein punch with walnuts.

 

Salty

  • Slice a potato in paper-thin pieces and bake in a single layer at 400°F for about 15 minutes, flipping half-way. Sprinkle with a dash of sea salt before serving either alone or with dip.
  • Jazz up plain popcorn with an assortment of lightly salted nuts and dried fruit.

 

Crunchy

  • Dip pretzel sticks in a light coating of melted chocolate (roll in crushed nuts while chocolate is still wet for extra crunch).
  • For a fresh take on traditional veggies, top mini bagels with a creamy sun-dried tomato and basil spread, such as the Creamy Mozzarella, Sun-Dried Tomato & Basil Flavor by The Laughing Cow, and add your favorite veggies (cherry tomatoes, roasted red pepper, mushrooms, etc.) for a delicious white pizza.

 

Creamy

  • Treat your taste buds with a richly flavored cheese spread, such as those available from The Laughing Cow, smeared over a thinly sliced baguette or multi-grain muffin.
  • Mash an avocado with a dash of salt, pepper and garlic; add a squeeze of lime juice and some diced tomatoes for an instant guacamole dip to enjoy with corn chips or tortilla wedges.

 

For more satisfying snack suggestions, visit www.thelaughingcow.com.

Source: The Laughing Cow