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Blue Rapids Free Press - Thursday, March 8, 2012
Country Place Senior Living Feb. Activities For Rent
Country Place Senior Living
in Marysville has seen lots of
activity the past month. In
observance of National Jello
Week, residents tasted 4 flavors
of Jello and tried to guess what
it was. Valentines were made
to send to loved ones and a
Valentine’s party was enjoyed.
In observance of President’s
Day, presidential trivia was
enjoyed. Shoefly pie and sour
cream raisin pie were a special
treat for National Pie Day.
Heart Month was observed by
having 3 staff from Community
Memorial Healthcare present a
program on how to keep a
healthy heart. The Marysville
Public Library presented a program
on the services they can
provide as well as the various
forms of media available. This
was in observance of National
Library Lovers Month. Wii
bowling and indoor golf are
gaining popularity with the residents.
Of special interest to
several residents was a program
presented by Pastor
Charlene Barnes on the history
Home Notes
By Susan A. Latta - CEA
Marshall County Extension
Agent
With lent upon us, many in
our community are making an
effort to eat more fish. While
everyone knows eating fish is
good for you, most of us don’t
make the effort to incorporate
more fish into our diet.
The fats in certain fish are a
great source of Omega-3 fatty
acids that research has shown
may help prevent heart disease,
diabetes, some types of cancers,
and arthritis. Omega-3
fatty acids may also help in the
prevention of Alzheimer’s and
help prevent blood clots that
cause stroke. Omega-3's help
to raise our HDL or food cholesterol
and may even help prevent
hearing loss.
Fish high in Omega-3 fatty
acids include salmon, mackerel,
herring, lake trout, sardines,
and albacore tuna. The latest
Dietary Guidelines for
Americans, which are published
by the Department of
Health and Human Services
and by the Department of
Agriculture, emphasize the
importance of eating fish at
least twice a week.
We aren’t so good at cooking
fish because Americans eat
By Michael Vogt
Marshall County Extension
Agent
As our farmers and small
business owners age, they begin
to think about how they will
pass their farm or business to
the next generation. Also, with
the agricultural economy being
strong, we are seeing more
young people wanting to come
back to farm. To pass the farm
to the next generation requires
planning.
I would like to share with
you six steps by Michael
Langemeier, professor in
Kansas State University’s
Department of Agricultural
Economics, for farm and small
business transition planning. A
farm or business transition plan
can help farm operators and
small business owners chart the
course for future growth and
sustainability of their farm or
small business.
“Strategic planning, which
should be an ongoing process,
is most important during times
of transition,” Langemeier said.
When an operation is bringing
on a new family member or hiring
new employees, those are
vital times to devise or reevaluate
the strategic plan.
“Formally or informally, the
discussion needs to take place
between family members so
everyone knows their role,” he
said.
Once that discussion begins,
the most important topic is
assets, he added. Farm operations
have many assets that
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of the church in which they
grew up, Friedens Lutheran
Church of Home. The
Westminster Dog Show as well
as K. U. and K. S. U. basketball
games have been enjoyed as a
group activity. In observance
of National Responsible Pet
Owner’s Month, Becca
(Sanner)Lanik, veterinarian
technician from Wahoo, NE,
presented a program on how to
keep a healthy pet. Melva
Sanner, Director of Country
Place, brought her Chesapeake
Bay Retriever, Bella, to demonstrate
various tricks and obedience
training Melva has done
with her. Mardi Gras was
observed with a traditional
New Orleans meal of
Jambalaya and King Cake with
the traditional tiny doll hid in
one piece. Musicians performing
for Country Place this
month were: Galen and
Thelma Latta, JoAnn Walcott,
Pauline Lindhorst, Tom
Schutts, Wayne Fisher, and
Larry and Betty Robb.
only about 15 pounds of fish
per person per year at home,
yet enjoy eating twice the
amount at restaurants each
year.
Cooking fish is not difficult
if we know some basics. It is
different than cooking beef.
Fish has very little connective
tissue, so it is more delicate
when cooked. The meat is not
red because, unlike a large animal,
it does not need a lot of
oxygen to move long distances.
Fish also continues to cook
after it is removed from the
heat, so we want to be careful
to not over cook. Marinating
can add flavor and moisture,
but fish should only be marinated
for about an hour and not
with an acidic tenderizer, which
can make the fish mushy.
Unless we live near a large
body of water, most of the fish
we prepare will be frozen or
canned. Fresh fish only keeps
one or two days in the refrigerator
and would then need to be
frozen. At the store, we are
most familiar with prepared
fish, like frozen fish sticks, fillets,
and canned tuna. After
frozen prepared fish and
canned tuna, canned salmon
comes in a close third in our
choices of fish. If you choose a
should be used efficiently. It is
important for farmers to monitor
their past performance, compare
themselves to competitors,
and determine if growth or staying
the same size will be the
most financially responsible.
Langemeier cited six steps
that can be beneficial for farm
operations.
Step 1- Develop an effective
mission statement. Consider
what makes the operation
unique, business values and
what the business should be
recognized for. Motivating
employees and focusing efforts
are two benefits of a clear mission
statement.
Step 2 – Formulate goals and
objectives for the business. This
means having specific, measurable,
attainable, rewarding and
timed smart goals which will
provide strong reference points
for decision making and measuring
progress.
It is important to have specific
goals. Instead of wanting the
farm to grow, specify you want
the farm to grow by a certain
profit or acreage each year.
Measurable goals let you look
back in five years and see if you
grew by a set amount.”
Using a SWOT analysis
investigates the strengths,
weaknesses, opportunities, and
threats associated with the business
in the third and fourth
steps.
Step 3 – Focus on firm
resources. Strengths and weaknesses
reflect the internal components
of the business.
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Melva Sanner, Blue Rapids, Director of Country Place
with her dog, Bella, and her daughter, Becca Lanik,
Veterinary Technician of Wahoo, NE.
(Photo courtesy of Country Place Senior Living)
prepared fish be sure to read the
package label. Many prepared
fish products contain mostly
breading, are deep fried which
make them high in unhealthy
fat, and can be high in added
salt.
Tuna is a healthy choice,
especially if packed in water
and served without adding
extra dressings.
We are going to focus on
salmon, which many nutritionist
consider one of our very best
foods for offering health benefits
and value. Salmon is a fish
even people who don’t like fish
can enjoy eating. Salmon is
firm enough to grill, bake,
poach, or broil and does not dry
out as easily as other fish.
Cooked salmon can be eaten
hot or cold. It comes fresh,
frozen, smoked, and canned.
Fresh salmon should smell
fresh, not fishy. If frozen, thaw
in refrigerator over night before
cooking. Either red or pink
canned salmon is easy to prepare
because it is already
cooked. Some canned salmon
contains bones, which can be
crushed and cooked into the
meat, but more prefer to
remove the bones and skin
before preparing.
This recipe is a quick and
Contemplate human, physical,
financial, technological, and
consumer resources. The
important thing to do is think
about changes that may occur in
the near future that would
impact your farm’s ability to
compete or changes that could
lead to profitable endeavors.
Step 4 – Evaluate opportunities
and threats in the external
environment of the business.
Survey the current and future
business environment centers
around competitors, markets,
powers of suppliers and buyers,
and the operating environment.
Ask such questions as, “What
are the key factors to competitive
success?” “What are the
industry’s dominant economic
traits?”
Step 5 – Identify and select
strategies to achieve goals and
objectives set in Step 2. This
step requires matches to be
made between strengths and
opportunities outlined in Steps
3 and 4.
Step 6 – Engage in continuous
self-assessment and strategy
refinement. Develop best
practices to monitor success.
Langemeier said that farmers
may need to make revisions if
their monitoring shows undesirable
outcomes from the strategic
plan. He recommends
reevaluating at the beginning or
end of each year, adding that it
won’t take much time, but is an
important way to start or end
the year.
Strategic planning is an
important part of the farm or
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easy way to prepare and serve
salmon. You can use fresh (or
frozen and thawed) salmon.
Easy Baked Salmon
1 pound salmon steaks = 4
servings (or 1 individual package
per person)
Lemon juice
Olive or Vegetable Oil
Dill seasoning
Ground pepper
Onion
Preheat the oven to 350 F.
Place salmon steak on foil, skin
side down, and brush generously
with lemon juice and then
with oil. Sprinkle with dill and
pepper to taste. Place very thin
slices of onion on top of
salmon. Fold aluminum so it is
sealed and bake in pre-heated
oven for 18-22 minutes.
Thicker steaks will take longer
to cook than thinner steaks.
When done, the meal should
easily flake off with a fork.
Other flavors to try include
dijon mustard, salad dressings,
or barbeque. You might try
other seasonings such as basil,
tarragon, or parsley. Salmon
pairs well with many foods
including pasta, rice, or rye
breads. Refrigerate leftovers
immediately.
Strategic Planning Key in Farm Transitions
small business transition planning.
If you would like to learn
more about farm transition
planning, the River Valley
Extension District will be holding
a conference called,
“Passing on the Family Farm or
Agri-Business.” This conference
will be held on Saturday,
March 31, 2012 at Cloud
County Community College in
Concordia, KS. The conference
will start at 9:00 A.M. The conference
will feature Roger
McEowen, Iowa State
University Ag Law Specialist
and Ron Hanson, University of
Nebraska Extension
Agricultural Economist. More
details are available at the River
Valley Extension District webs
i t e
http://www.rivervalley.ksu.edu/
DesktopDefault.aspx. This is
going to be an excellent conference
about transition planning
similar to the one we hosted in
Marysville a few years ago.
For more information, you
can contact me at the Marshall
County Extension Office by
calling (785) 562-3531, or Email
me with your questions at
mvogt@ksu.edu.
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