Country Lifestyle
Remember food safety this Memorial Day

By Mandy Gross, FAPC Communications Services Manager
(Stillwater, Oklahoma – May 16, 2018) Memorial Day weekend marks the unofficial start to summer and with warmer weather on the way, many Oklahomans will be firing up their grill and celebrating with cookouts, picnics and other activities.
Summer is typically a time of creating fun-filled memories and delicious meals; however, if the meal is not prepared properly, it could be a source of foodborne disease, said Ravi Jadeja, food safety specialist for Oklahoma State University’s Robert M. Kerr Food & Agricultural Products Center.
According to the U.S. Department of Agriculture’s Food Safety & Inspection Service, foodborne illness peaks during the summer months, as harmful bacteria tend to grow faster in warmer, more humid weather.
“Food safety isn’t just for food manufacturing plants; it is important for consumers to be mindful of food safety in the home as well as preparing meals away from the home,” Jadeja said. “Using good food-handling practices and cooking foods to proper temperatures are just a couple of reminders to reduce the risk of foodborne illness.”
FAPC suggests the following food safety tips when celebrating this Memorial Day weekend.
Preparing foods for the grill
- Completely thaw meat and poultry in the refrigerator before grilling, so it cooks evenly.
- Never thaw raw meats on a countertop or in a sink. Thawing at room temperature increases the risk of bacteria growth at the surface of the meat, even though the interior may still be chilled.
- Marinate foods in the refrigerator, not on the counter, where bacteria can multiply.
- Discard leftover marinade. Do not use it on cooked foods as a dressing or dipping sauce because it could contain bacteria.
- Do not use the same utensils, platters and basting brushes for both raw and cooked meat. Juices from the raw meat may contaminate cooked food.
- Wash your hands thoroughly before and after preparing any food product.
Cooking food on the grill
- Use a food thermometer to make certain the meat is thoroughly cooked.
- Cook meat to proper temperatures by using the following internal temperature guide:
- Beef, pork, lamb and veal: 145 degrees Fahrenheit (Allow 3 minutes to rest before consuming).
- Ground meats: 160 degrees Fahrenheit.
- Chicken: 165 degrees Fahrenheit.
Picnic cookouts and barbecues
- Use an insulated cooler filled with ice or frozen gel packs. Frozen food also can be used as a cold source.
- A full cooler will maintain its cold temperature longer than a partially filled one. When using a cooler, keep it out of the direct sun by placing it in the shade or shelter.
- Avoid repeatedly opening the cooler so your food stays cold longer.
- Foods that need to be kept cold include raw meat, poultry, seafood, deli and luncheon meats, sandwiches, summer salads, cut-up fruit and vegetables, and perishable dairy products.
- Keep foods, such as cooked hamburgers and hotdogs, condiments, cheese slices and others, covered with a clear cover or wrap to prevent flies from landing and spreading their germs.
Storing and eating leftovers
- Leftovers should be stored in the refrigerator within two hours after cooking is complete.
- Leftovers should be divided into smaller portions and stored in shallow, airtight containers. They should be eaten within three to four days.
- If large amounts are left, consider freezing for later use. Do not wait until the leftovers have been in the refrigerator for several days to freeze. Frozen leftovers should be eaten within six months.
- Reheat leftovers to 165 degrees Fahrenheit, and never taste leftover foods that look or smell strange.
FAPC, a part of OSU’s Division of Agricultural Sciences and Natural Resources, helps to discover, develop and deliver technical and business information that will stimulate and support the growth of value-added food and agricultural products and processing in Oklahoma.
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Country Lifestyle
Riding for the Brand

By: Christopher Dysinger
According to the Code of the West a man who has integrity is one who rides for the brand. If you are unfamiliar with cowboy parlance this phrase is used to describe being loyal to the outfit you work for. Cowboys were, “intensely loyal to the outfit they were working for and would fight to the death for it. They would follow their wagon boss through hell and never complain.” -Teddy Blue Abbot. Riding for the brand means being loyal and when I consider what it means to be loyal I am reminded of the words of the Lord Jesus to His disciples in Matthew 16:24, “Then said Jesus unto His disciples, If any man will come after Me, let him deny himself, and take up his cross and follow Me.” To me, to take up the cross and follow the Lord is the epitome of what it means to ride for the brand.
When you place your trust in the Lord Jesus you are signing on to His outfit, to speak the language of the West. When you called upon the name of the Lord Jesus by faith, He saved you and from this point you are riding for His brand. In taking up your cross and following Him you have pledged to be loyal, and this means you face any hardship or trial like a cowboy on the trail moving the herd. Any complaint must be swallowed in the same way you would swallow a cup of coffee. When I hear our faith and loyalty to the Lord Jesus put into these terms it stirs something within me that moves me to keep right on riding for the brand.
Louis L’amour wrote, “Riding for the brand was an expression of loyalty to a man’s employer or the particular outfit he rode for. It was considered a compliment of the highest order in an almost feudal society. If a man didn’t like a ranch or the way they conducted their affairs he was free to quit, and many did; but if he stayed, he gave loyalty and expected it. A man was rarely judged by his past only by his actions. Many a man who came west left things behind him he would rather forget, so it was not the custom to ask questions. Much was forgiven if a man had courage and integrity and if he did his job. If a man gave less than his best, somebody always had to pick up the slack, and he was not admired.” It is the same when a person gives his or her heart to Jesus.
When you come to the Lord Jesus you are not judged by your past. When you come to the Lord Jesus, repenting of sin and seeking forgiveness, everything from your past is left behind. All will be forgiven. 1 John 1:9 reads, “If we confess our sins, He is faithful and just to forgive us our sins, and to cleanse us from all unrighteousness.” When you place your faith in the Lord Jesus you are promising to be loyal and in return you will receive the same. He has promised that He will never leave us or forsake us. When you walk with the Lord Jesus through life you are indeed, “riding for the brand.”
“Riding for the brand” is not just an expression of loyalty nor is it just an expression of pride, it is also an expression of love. When a cowboy claims to be riding for the brand, he is telling any other outfit who may seek his loyalty, that he cannot give it, because he has given his word to another. It is the same when we pledge our faith and loyalty to the Lord Jesus. If any would call us away from Christ we cannot go, because we are riding for the brand.
The End
This article is an excerpt from the book, The Bible and the Code of the West by Dr. Christopher Dysinger.
Country Lifestyle
Farm Dogs & Table Scraps

What’s Safe and What’s Not?
Growing up on a farm, our dogs were tough. They roamed the pastures, slept under the barn, and ate just about anything they could get their paws on—whether we meant for them to or not. I’ll admit, I never thought twice when one of our old cow dogs snatched a biscuit off the table or licked up a spill from the barn floor. I’ve even seen a dog steal a whole rib bone off a plate and trot off like he’d won the lottery. And somehow, they always seemed fine.
But here’s the thing—just because they survived doesn’t mean it was safe. For every farm dog that lucked out, there’s another that wasn’t so fortunate. Some human foods can be downright toxic to dogs, and a little bit of bad luck (or a smaller, more sensitive dog) can turn a harmless snack into an emergency.
Common toxic foods lying around the farmhouse
If you’ve got a farm dog—or any dog, really—you need to be aware of the dangers lurking in everyday foods. Some of the biggest culprits include:
Chocolate – The darker it is, the worse it is. Even a little can cause vomiting, seizures, or worse.
Grapes & Raisins – No one’s exactly sure why, but they can cause kidney failure fast.
Onions & Garlic – In large enough amounts, these can destroy red blood cells, leading to anemia.
Xylitol (Found in Sugar-Free Gum & Candy) – This artificial sweetener can send a dog’s blood sugar crashing and cause liver failure.
Alcohol – Even small amounts can be deadly to dogs, affecting their nervous system much more than it does ours.
Bones from Cooked Meat – While not necessarily toxic, they can splinter and cause serious internal injuries.
Macadamia Nuts – These can lead to weakness, vomiting, and even paralysis in dogs.
What to do if your dog eats something toxic
First, don’t panic—but don’t ignore it either. If you know your dog ate something dangerous, call your vet immediately. They can tell you whether to induce vomiting or if it’s something that requires urgent care. If it’s after hours, contact the ASPCA Animal Poison Control Center (888-426-4435) or the Pet Poison Helpline (855-764-7661).
Prevention is always the best medicine, so keep toxic foods out of reach. That might mean keeping the trash can secured, making sure kids don’t slip the dog a treat under the table, or just being more mindful of what’s left on the counter.
Our farm dogs might have been lucky, but luck isn’t a great strategy when it comes to their health. A little awareness goes a long way in making sure they stay happy, healthy, and ready for the next day’s work.
For more information
ASPCA Animal Poison Control: www.aspca.org/pet-care/animal-poison-control
Pet Poison Helpline: www.petpoisonhelpline.com
Visit www.akc.org/expert-advice/nutrition/foods-your-dog-should-never-eat
Country Lifestyle
Summer Squash and Corn Chowder

By Lacey Vilhauer
Total time: 40 minutes
Servings: 6-7
Ingredients
- 6 slices bacon, cooked and crumbled and 1 1/2 Tbsp rendered bacon fat reserved
- 1 1/2 lbs yellow squash, chopped (about 3 medium)
- 2/3 cup thinly sliced celery
- 1 cup diced onion
- 1 Tbsp flour
- 2 cloves garlic, minced
- 2 3/4 cup milk (I used 1%)
- 5 cups canned or fresh cut corn (from about 6 ears corn), divided
- 1/2 cup heavy cream
- 1 1/2 tsp chopped fresh thyme (or 1/2 tsp dried)
- 3/4 tsp salt, then more to taste
- 1/4 tsp freshly ground black pepper, then more to taste if desired
- 3/4 cup shredded cheddar cheese, for serving
- Chopped green onion for garnish (optional)
Instructions
Heat 4 tsp reserved bacon fat in a large pot over medium-high heat. Add celery and onion and sauté 2 minutes then add the squash.
Saute until tender, about 6 minutes, adding in garlic and flour during last 2 minutes of sauteing. Reduce heat slightly.
Add 1 1/2 cups milk, 2 cups of the corn, thyme, salt and pepper to the sauteed veggies.
To a blender add remaining 3 cups of corn, remaining 1 1/4 cups milk and the cream. Process in blender until nearly smooth (about 30 seconds).
Add pureed mixture to pot and stir to blend. Cook until mixture reaches a light boil.
Serve warm with shredded cheese, crumbled bacon and sliced green onions if desired.
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