DAILY NEWS photo courtesy Misti Leyva
“Education is not a problem, education is an opportunity.” said President Lyndon B. Johnson. For 50 years, Head Start has opened that window of opportunity for our nation’s most at-risk children and families. Pictured is the Absaroka Head Start Worland center, which celebrated the anniversary of 50 years of Head Start with their red, white and blue day. According to Katianne Mueller with Absaroka Head Start, the school serves children between the ages of three to four years old and are eleven centers wide throughout the Big Horn Basin. This also includes Early Head Start which serves mothers who are pregnant through children up to three years old. The children in front are holding up colored letters that spell out “celebrate.”
Banner Health implements visitor restrictions due to Enterovirus D68
PHOENIX — Banner Health will implement visitor restrictions at
its hospitals by Oct. 1 because of the current Enterovirus D68
outbreak. Restrictions will likely remain in place through the
flu season, roughly the end of March.
According to a news release from Sara Quale, Public Relations Director Banner Health Critical Access/Rural Hospitals, the restrictions Banner Health asks community members to abide by include:
• Do not visit the hospital, as a visitor, if you have fever, cough, vomiting or diarrhea
• No visitors under the age of 13
• Siblings, who do not have cold and flu symptoms, may visit a new baby on the Obstetrics unit, but may be screened for illness by staff before being allowed to visit
• Children 12 and under must be supervised by an adult at all times in pubic waiting areas and cafeterias
• Please wash or sanitize your hands frequently while at the hospital
According to the Centers for Disease Control and Prevention website, symptoms of Enterovirus D68 may include fever, runny nose, sneezing, cough, and body and muscle aches. As of Sept, 17, a total of 140 people had been infected across 16 states.
Kim Deti with the Wyoming Department of Health said in a news release, “At this point, we do not have any confirmed cases of enterovirus D68 from Wyoming. The testing that would tell us the specific subtype to confirm is quite specialized. We’d have to get results from the Centers for Disease Control and Prevention (CDC) in Atlanta.
“However, we expect the virus is present in Wyoming. While we have not had any unusually large clusters of respiratory illness reported to us, we are hearing about some potential cases from around the state.”
Continued in today's issue of the DAILY NEWS. Subscribe here
DAILY NEWS file photo
Tonight’s the night for Big Brothers Big Sisters “An Evening in Tuscany” at the Worland Community Center Complex. The event begins at 5:30 p.m. Enjoy pairing sumptuous bite-sized foods with over eight wines and beers, including ales from Ten Sleep Brewery and wine from Buffalo Jump. A silent auction is included in the evening. Tickets are $25 each and are available at the door, if you haven’t purchased yours already. Pictured above are Doug Johnson and Jim Cowdrey at a past evening in Tuscany.
By Susan Lockhart
We round out our week-long celebration of National Potato Month
with some great recipes and more information about potato
varieties from the National Potato Council:
• Appearance: marble to large size; round or oblong shape; light tan to golden skin; yellow to golden flesh.
• Texture: slightly waxy, velvety, moist
• Flavor: subtly sweet; rich; buttery; medium-sugar content
• Preferred uses: grilling, roasting, mashing, salads
Grilling gives yellow potatoes a crispy skin that enhances the dense flesh, creating a slightly sweet caramelized flavor. The creamy texture and golden color of yellow potatoes mean you can use less or no butter for lighter, healthier dishes. The naturally smooth and buttery texture also lends itself well to lighter versions of baked, roasted or mashed potatoes. Simmer yellow potatoes until fully cooked, then drain, chill, and gently “smash” into flat disks. Brown these in oil or clarified butter and serve as a side or appetizer topped with sour cream and chives or other garnishes.
• Appearance: small to medium-size; oblong to fingerling; deep purple, blue or slightly red skin; blue, purple lavender, pink or white flesh
• Texture: moist; firm flesh. Note–all blue and purple Peruvian varieties have higher starch content and a floury texture
• Flavor: earthy, nutty, low sugar content
• Preferred Uses: roasting, grilling, salads, baking
Most blue/purple potatoes have moist, firm flesh that retains its shape while adding rich, vibrant color and luscious taste to salads. The purple color is preserved best by microwaving, but steaming and baking are also great ways to cook blue/purple potatoes. Because of their mild yet distinctly nutty flavor, blue/purple potatoes naturally complement green salad flavors. Red, White and Blues—Combine blue potatoes with whites and reds in salads or roasted medleys to make all three colors “pop”.
African Potato Soup
2 tablespoons sunflower oil
2 cups chopped onion
2 garlic cloves, minced
1/8 teaspoon red chile flakes
1 tablespoon ground coriander seed
2 teaspoons fresh ginger, minced
2 teaspoons cumin
1/4 teaspoon cinnamon
1/4 teaspoon cayenne
2 Russet potatoes, peeled and cut into ˝-inch cubes
1 (15 ounce) can No-Salt tomato sauce
3 1/2 cups homemade or prepared low-sodium vegetable broth
1 cup applesauce
1 medium sweet potato, peeled and cut into ˝-inch cubes
2 cups cauliflower, cut into bite-size florets
4 cups thinly sliced collard greens
1/4 cup chopped dried apricots
Garnish: chopped peanuts or cashews, chopped cilantro
Heat oil in a large pot or cast iron Dutch oven over medium heat. Add onions and garlic, cooking for about 5 minutes, stirring occasionally, until onions are softened.
Stir in red chile flakes, ground coriander, ginger, cumin, cinnamon and cayenne and cook for 2 more minutes.
Add russet potatoes, stir in the water, tomato sauce, and apple sauce. Turn heat up to high and bring to a boil. Lower the heat and simmer, uncovered, for 5 minutes. *Alternatively, you can add all remaining ingredients and transfer to a slow cooker and cook on low for 6 hours.
Stir in the cauliflower, sweet potato, collard greens and apricots. Cover and continue to cook for 15-20 minutes, stirring occasionally, until the potatoes and sweet potatoes are fork tender.
Continued in today's issue of the DAILY NEWS. Subscribe here