Issue link: http://www.epageflip.net/i/816549
The Tehama Conserva- tion Fund, the nonprofit branch of the Resource Conservation District of Tehama County, has re- ceived project funds from Patagonia's Environmen- tal Grants to improve soil health on rangeland in Te- hama County. The fund will use the awarded $12,000 to de- velop a Carbon Farm Plan for a local rancher and as- sist in securing additional funds to implement the plan on their property. The project aims to in- crease the soil organic matter on a select ranch to showcase the increase in fertility, water holding ca- pacity, and infiltration in soil as well as boost pro- ductivity and resiliency through carbon sequestra- tion. "Project interest among the ranching community has already surfaced" said Brin Greer, the project co- ordinator. "So we are final- izing the application and selection process to iden- tify a suitable ranch to partner with." Rangelands not only sup- port local livelihoods from livestock management, but they also contribute to vi- tal ecosystem services of which we all benefit: wa- ter quality, groundwater quantity, biodiverse habi- tats and carbon sequestra- tion. "By optimizing the range landscape, more carbon di- oxide can be transferred from the air into the soil through a plant's natural ability to sequester car- bon," Greer said. "Healthy soils increase this trans- fer rate as well as improve overall ranch production." If you would like to know more about the plan ser- vice on rangeland in Te- hama County, call 737-5181. RESOURCECONSERVATION Grantsavailablefor rangeland improvement I don't buy bagged dou- ble- or triple-washed let- tuce, or any other variety of prepared salad greens in a plastic clamshell or bag. But not be for the reasons you might as- sume. It's not because I'm overly con- cerned that bacteria might make it through all that prewashing in a chlo- rinated bath, although tests conducted by Con- sumer Reports did find bacteria that are common indicators of poor sani- tation and fecal contam- ination when they tested 4,000 samples of all kinds of packaged greens, in- cluding baby greens, spin- ach and organic greens. As creepy as that is to think about, the report assures that the contam- ination falls within the Food and Drug Adminis- tration's accepted levels. It's not even my con- cerns about how long ago these greens were cut and washed. Granted, I am not a fan of limp, tired-ap- pearing romaine, iceberg lettuce or cabbage. And even though I am a be- liever that once you wash, cut and prepare any kind of fresh produce — be it fruit or vegetables — the flavor and quality begin to degrade, that's not it ei- ther. Nope, it's not any of those things that cause me to just walk on by that section in the supermar- ket produce department. The reason I don't buy salad in a bag is the cost. I can't bring myself to pay at least three times more to get my salad greens cut up, prewashed and sealed in a plastic bag or box. At my local supermar- ket, the Fresh Selections 10-ounce bag of romaine lettuce mix is $2.99. A head of romaine lettuce is 99 cents, or 62 cents for 10 ounces. As I've queried readers and friends on the ques- tion of bag versus bulk, the overarching reason so many people go for the prepackaged option is time. Bagged salads are convenient and so easy to just grab and go. (Ironi- cally, nearly everyone I've chatted with admits to re- washing the greens just to be on the safe side. Where's all the conve- nience in that?) Last weekend, I did my own test. I shredded an entire head of green cab- bage using a sharp knife. I was done start to finish in seven minutes. I ended up with a bowl of beauti- ful bright-green crunchy fresh cabbage for our fa- vorite coleslaw. It took another five minutes to make the awesome dress- ing. And the cost? About $1.30. Yum. SWEET RESTAURANT SLAW —1 head green cabbage, shredded —2 tablespoons diced onion —2/3 cup mayonnaise —3 tablespoons vegeta- ble oil — cup white sugar —1 tablespoon white vinegar — teaspoon salt — teaspoon black ground pepper Combine shredded cab- bage and onion in a large bowl. In a smaller bowl, whisk together remaining ingredients. Pour dress- ing over cabbage mix, and toss to coat. Chill for two hours before serving. Serves six. If you still prefer to purchase prewashed salad greens, follow these tips: —Buy packages as far from their use-by date as you can find. —Even if the bag says "prewashed" or "triple- washed," wash the greens yourself. Rinsing won't re- move all bacteria but may remove residual soil. —Prevent cross-con- tamination by keeping greens away from raw meat. Question: Do you buy prepackaged greens that come in a bag or a box? If so, do you rewash? Wouldyouliketosend a tip to Mary? You can email her at mary@ everydaycheapskate. com, or write to Everyday Cheapskate, 12340 Seal Beach Blvd., Ste. B-416, Seal Beach, CA 90740. EVERYDAY CHEAPSKATE Why I can't bring myself to buy salad greens in a bag Mary Hunt The Senior Nutrition Program is kicking off a special fundraising cam- paign for the month of May called Adopt-a-Senior. The program serves about 2,300 meals per month and the goal is to raise enough funds to have every senior meal spon- sored for $9 per meal dur- ing the month of May. Three of the biggest threats of aging are hun- ger, isolation and loss of independence. Many times, seniors have med- ical, physical and mental issues that can drastically limit their abilities and no family close by to as- sist them. Drivers make daily con- tact while delivering a meal, ensuring that the se- nior interacts with some- one each day. Seniors who are able to come into the Red Bluff Community and Senior Center or Corning Senior Center enjoy lunch and companionship with friends and fellow seniors. If you are willing and able to help our seniors, you can mail your meal sponsorship donation to the Senior Nutrition Pro- gram, 1500 S. Jackson St., Red Bluff, 96080. The program will be holding its 4th annual Spaghetti Dinner Fund- raiser on Friday, May 19 at the Red Bluff Commu- nity Center. Doors open at 5:30 p.m. For more information, visit http://www.tehama- countycaa.org/index.php/ senior-nutrition-program/ snp or call 527-2414. FUNDRAISER Adopt-a-Senior to kick off in May CONTRIBUTED Pictured are Jill Angliss, home delivery senior client, and Richard Alcasas, senior nutrition transporter. The program serves about 2,300 meals per month and the goal is to raise enough funds to have every senior meal sponsored for $9 per meal during the month of May. 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