Motorcyclists and community members alike will hit the road Saturday, Sept. 13, for a poker run benefitting the Reno County Veterans Memorial.

The ride begins at Salty Cycles, 129 East Sherman, with registration opening at 9:30 a.m. and kickstands up at 10:30 a.m. Riders will make a clockwise loop through the region, stopping at Shep Chevrolet in Haven, Bob’s Bikes in Sterling, Shane Love Insurance in Arlington, and the Reno County Veteran’s Memorial before concluding at Bretz Injury Law Office in Hutchinson.

The cost is $25 per hand or $50 for three hands, with all proceeds going directly to the Veterans Memorial’s upkeep and programming. The final stop will feature a free lunch, raffles, and door prizes.

“This community has really blessed us, and it’s an honor to give back through events like this,” said attorney Matt Bretz, who is helping sponsor the event. “The Veterans Memorial is something truly special here in Reno County, but it’s expensive to maintain. Every dollar raised helps ensure it remains a place of honor and reflection.”

Organizers expect more than 150 motorcycles to participate this year, continuing a tradition of biker-led fundraisers in Reno County.

Bretz tells us, “Motorcyclists really show up for things, whether it’s for kids that are victims of sexual abuse or violence. They show up at the courthouse to provide some protection and comfort and security, or whether it’s fundraisers, whether it’s the toy run, whether it’s Cancer Council, Veterans Memorial, motorcyclists show up, and I so appreciate that.”

Participants don’t need a motorcycle to take part. Classic cars, autocycle riders, and community members who simply want to donate are welcome.

The Veterans Memorial, located off K-96, has become a landmark for locals and visitors alike. Organizers encourage families with loved ones who served to contact the memorial committee about recognition opportunities.

The Sept. 13 run comes ahead of other motorcycle charity rides this fall, including a rescheduled benefit for the Cancer Council of Reno County and upcoming toy runs in December.

K-State food scientist shares tips for keeping the part safe

As fall sports kick off across the country, fans are taking the summer picnic from the campground to the parking lots with grills, coolers and team spirit.

But with tailgating season underway, Kansas State University food scientist Karen Blakeslee says the game plan should include four basic food safety steps.

Wash your hands

Keeping hands clean is the first line of defense, Blakeslee said. “When you’re out in a parking lot, you obviously don’t have a sink, so pack a separate jug of water and put some liquid soap in it so that you can get some suds going to help remove dirt,” she said.

Other options include wet wipes or soapy washcloths. Hand sanitizer can help, but only after visibly dirty hands are cleaned. “Hand sanitizer is more effective if you’ve washed your hands first,” Blakeslee said.

Listen to an interview by Jeff Wichman with Karen Blakeslee on the weekly podcast, Sound Living

Keep hot foods hot, and cold foods cold

Hot foods should be kept at a temperature of 140 degrees Fahrenheit or warmer, and cold foods at 40 F or lower. The temperatures between those two are what’s known as the food safety ‘danger zone.’

Blakeslee suggests slow cookers or other heating units that plug into car outlets for keeping foods warm. At the least, wrap warm foods in towels as you’re walking out the door on the way to the party.

For cold foods, “ice chests come in very handy, and there are many options for ice chests out there now,” Blakeslee said. Bring multiple ice chests to keep raw foods separated from ready-to-eat foods. Consider another cooler for drinks, to avoid having to open food coolers often.

Pack a food thermometer

Checking a particular food’s internal temperature with a food thermometer is the best way to know when that food is cooked safely. Blakeslee said there are three temperatures to remember:

• 145 degrees Fahrenheit – This is the minimum internal temperature to safely prepare meats like steaks, roasts and chops.
• 160 F – This is the minimum internal temperature to safely prepare ground meats.
• 165 F – This is the minimum internal temperature to safely prepare any kind of poultry, including ground turkey burgers.

“There’s been a lot of research done at K-State about determining meat doneness by color,” Blakeslee said. “There are times when the meat’s color will still look red, but it will actually be at the right temperature, and times when it looks done but it’s not at the right temperature yet.”

“A food thermometer is your best friend. Take it and use it.”

Leftovers

As a rule, Blakeslee suggests trying to plan so that there are no leftovers, but if there are, most foods should not be left out for more than one hour.

“Pay attention to that time,” she said. “If it’s nice, you could leave those foods out for two hours, but when it gets a lot hotter, you want to pay closer attention and get those cold foods on ice, and keep those hot foods hot.”

Before heading into the game, pack leftovers on ice.

“If you don’t have enough ice left, then that hot food is just going to sit there and slowly cool down, and that’s not a good thing,” Blakeslee said. “Sometimes it’s best to just let it go and throw it away.”

Blakeslee is also the coordinator of K-State’s Rapid Response Center for Food Science. More food safety tips are available online at https://www.rrc.k-state.edu, and at local extension offices in Kansas.