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Clinch Valley Times
St. Paul , Virginia
January 30, 2014     Clinch Valley Times
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January 30, 2014

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Page 4 CLINCH VALLEY TIMES St. Paul, Va. Thursday, Jan. 30, 2014 Q&A on new. Adult Education ConneXion by Karen Gent GED testing A new computer-based version of the GED test was released on January 2, 2014. As with anything new, there always comes a number of questions about the change. The GED Testing Service has provid- ed much needed informa- tion for potential test-tak- ers and educators alike. This is part two of a series of articles answering fre- quently asked questions about the new test. Will there be a prac- tice test that can be used as a qualifier for GED testing? Yes, the version that is available to adult educators will be used to determine an individual's test-readiness. Is the official practice test available online? Yes, the new practice test, called GED ReadyFM, is avail- able online. Since the 2014 GED test is a computer- based test, it no longer makes sense to take a prac- tice test on paper since one of the key goals of the practice test is to replicate as much as possible the administration conditions, the look, and the feel of taking the operational test. Will students have to pay to take a practice test? GED ReadyTM, the official practice test, will be available from the GED Testing Service for a fee of $6 per module. Southwest Regional Adult Education provides vouch- ers that cover that practice testing fee for students who are actively enrolled in a GED test preparation class. Not all adults are familiar with technology. Isn't the GED test geared toward adult learners? Yes, the GED test is geared toward adult learners, and to be success- ful in work and postsec- ondary education of any type, adults in the second decade of the 21st century must have at least a mini- mal level of fluency with technological devices. Will there be software that teachers can use to help students practice computer skills before the test? Yes, there will be pro- grams available in adult education classes to help students learn the skills that are needed to take and pass the new computer- based test, and these class- es are offered free of charge to individuals age 18 or older. Do students register online for the new GEI test? Yes, students do reg- ister online for the 2014 GED test. Will testers still be able to take one test at a time on different dates? Yes, testers can still take each subject test individu- ally. For information about preparing for the new GED test, contact Southwest Regional Adult Education at 866-581- 9935. Free GED test preparation classes are available at convenient times and locations throughout theregion. Russell Ex,00,ension News O.00,ang with Mildred by Ma, H,a00 CARAMEL APPLE BARS 2 1/2 cups all-purpose flour divided 2 cups quick-cooking oats 1 1/2 cup firmly packed brown sugar 1 teas. baking soda 1/2 teas. salt 1 cup butter, softened 4 cups peeled, cored and chopped granny smith apples 1 (12.25 oz.) jar caramel ice cream topping Combine 2 cups flour, oats, brown sugar, baking soda and salt. Using a pastry blender, cut in but- ter until mixture is crum- bly; set aside 2 cups of mixture. Press remaining crumb mixture into bottom of pre- pared pan. Top evenly with chopped apples. Combine caramel and remaining 1/4 cup tlour. Pour evenly over apples. Top with reserved crumb mixture. Bake 350 degrees for 33 to 48 minutes or until golden brown. Cool com: pletely. Chill before cutting into bars. CHICKEN DIP 2 (8 oz.) cream cheese, softened 1 cup ranch dressing 1/4 cup hot sauce 1 (10 oz.) can chicken, drained Shredded cheddar cheese Fritos scoops Beat cream cheese, ranch dressing and hot sauce. Fold in chicken. Spread in a casserole dish. Bake 350 degrees for 15 minutes. Add cheese on top. Bake 10 to 15 minutes longer. Serve hot. BAKED TUNA LOAF 2 cups flaked tuna 3 cups bread crumbs 1 egg 1 tbsp. minced parsley 1/2 cup celery, chopped 1 onion, chopped 1/4 teas. pepper 1 (10 1/2 oz.) can cream of chicken soup 1 teas. salt Mix tuna, bread crumbs, egg, parsley, celery, onion, pepper and salt together. Shape in a loaf and place in a greased baking dish. Pour soup over top. Bake 375 degrees for 30 minutes. CHICKEN CASSEROLE 2 tbsp.butter 1 onion, chopped 2 cloves garlic, minced 2 cups shredded cooked chicken 3/4 cup diced ham 1 cup uncooked long- grain rice 1 1/4 cups chicken broth 1/4 cup milk 1/2 teas. salt 1/2 teas. pepper 1 cup freshly grated Parmesan cheese In a saucepan, melt but- ter over medium heat. Add onion and garlic; cook until onion is tender. Add chick- en and ham. Cook until heated through. Add rice and cook one minute stir- ring constantly. Stir in chicken broth, milk, salt and pepper. Pour into a baking dish. Sprinkle with cheese. Cover and bake 350 degrees for 45 minutes or until rice is tender. WINTER WATER REQUIREMENTS FOR LIVESTOCK SCOTY JESSEE Agriculture When the weather is hot, everyone realizes that ani- mals need plenty of clean and fresh water. The need for adequate water is impor- tant in the winter too! When water is limited or troughs are completely frozen, cows attempt to meet their needs by consuming snow. The conversion of "snow to water" by the cow is tremendously inefficient and ultimately results in a "waste of energy." With lower quality hay (as a result of a rainy summer), most cows can't spare energy reserves to melt snow. Listed below are some interesting facts / tips con- ceming water and livestock: Depending on the daily temperature, water con- sumption can vary from 3 to 30 gallons per head per day (dependent on age, body condition score, and stage of production) As a rule of thumb, water consumption in winter for beef cows is 1 gallon per 100 pounds of body weight. Lactating cows require almost twice the water as dry COWS. Check water troughs daily. Although the trough may be "freeze proof," sometimes the pump house is not. If you are tired of "break- ing the ice" to water live- stock, there is an opportunity to improve livestock water- ing with new troughs. Stop by the USDA Service Center to explore options with the Clinch Valley Soil and Water Conservation District and the Natural Resource Conservation Service. BED BUGS: HOW TO PROTECT YOURSELF AND YOUR HOME DONNA MEADE Family and Consumer Science Bed bugs have been a pest of humans throughout history and were a common pest in the United States at the turn of the previous cen- tury. They were essentially eradicated in the U.S. in the 1940s and 1950s largely because of the use of the insecticide DDT, which was readily available to con- sumers and was broadly applied with little regulation. Since the 1990s, we have seen an increase in bed bug infestations in the United States. There are many theo- ries about why bed bug infestations haxe returned including increases in inter- national travel, the transfer of secondhand furniture and clothing, a higher turnover of occupants in multi-unit housing, widespread resist- ance to insecticides (includ- ing DDT); and a lack of bed bug awareness and precau- tions worldwide. While these factors all contribute to the rise in infestations, we need to remember that bed bugs are natural ectoparasites of humans. When we consider the billions of people living on earth today compared to 100 years ago, it should be no surprise that there are more bed bugs. Adult bed bugs are flat and reddish brown in color. They are the size and color of an apple seed and they feed only on blood. They may probe your skin several times with their mouthparts before settling in to feed. Bed bugs have five immature stages. Each stage must consume a blood meal to develop into the next stage. Adult bed bugs must have regular (-7 days) blood meals in order to keep pro- ducing eggs. When they are not feeding (typically during the daylight hours) they gather together in groups or aggregations. Adult bed bugs will mate very soon after feeding and will begin laying eggs within a day or two of feeding and mating. Eggs will hatch in 6 to 9 days and, with access to reg- ular blood meals, nymphs will continue to develop. Each person reacts differ- ently to bed bug bites, mak- ing skin reactions not the best way to identify bed bugs. Seeing and identifying live bugs is the most obvious indicator of a bed bug prob- lem. As they feed they then excrete the blood as feces (bed bug poop). These black poops are common indica- tors of bed bug presence. Bed bugs can get into your home by hitchhiking on your belongings. Inspect any used furniture for signs of bugs before bringing it inside. If you think you may have bed bugs at home, inspect locations where you (the food source) like to rest. Check the bed seams and mattress tags for bed bug evidence. When a bed bug infesta- tion occurs, trained bed bug exterminators will be needed to get the population under control. Never attempt to control a bed bug infestation yourself with insecticides. The heat from a hot clothes dryer will kill all bed bugs and their eggs. Many types of items can go in the dryer, including clothes, shoes, and bed linens. This information is excerpted from the publica- tion tiffed Bed Bugs: How to Protect Yourseff and Your Home. The publication is presented by the Dodson Urban Pest Management Laboratory at V'n'ginia Tech in cooperation with the Virginia Department of Agriculture and Consumer Services, Office of Pesticide Services and Virginia Cooperative Extension. You can fmd this publication h e r e : ticide s/pdffiles/bb-book.pdf or you can contact me here at the extension office 889- 8056 for a printed copy! ONLINE COURSE OFFERED FOR VIRGINIA FOREST LANDOWNERS BILL WORREL FORESTRY Vhginia forest landown- ers looking to gain an under- standing of how to keep their woods healthy and produc- tive can do so in the comfort of their own home. Virginia Cooperative Extension ( and the Virginia Forest Landowner Education Program (http://forestup- in Virginia Tech's College of Natural Resources and Environment (http://cnre.vt_edu) are offer- ing an online course to help private landowners become better stewards of their land. The 12-week Online Woodland Options for Landowners course, which rims from March 3 to May 24, teaches basic manage- ment principles and tech- niques for both novice and veteran private forest landowners. Materials pro- vided include four reference books and a tree identifica- tion CD in addition to online reading materials and assignments. Natural resource professionals and experienced landowners will serve as mentors for the stu- dents and help with ques- tions via the course Group Discussion Board. "Interest in this course, now in its 1 lth year, contin- ues to grow," said Jennifer Gagnon, coordinator of the VLrginia Forest Landowner Education Program. "Participants love the con- venience of an online course and appreciate the opportu- nity to connect with experts as well as experienced landowners." Participants may also attend an optional field trip at the conclusion of the course, which allows them to hone their new skills and FRANK KILGORE, P.C. ATTORNEY-AT-LAW 32 Years Experience Railroad Injuries (FELA) Motor Vehicle Accidents Wrongful Deaths HunlJng Accidents Injuries to Children Nursing Home Claims Defective Products & Drugs Property Estate & Business Disputes Wills, Eslate Trusts Economic Development Projects Criminal Defense State and Federal Courts Authorized by: Frank Kilgore Attorney-at-Law 16542 Russell Street St. Paul, Virginia 24283 Phone: (276) 762-2201 interact with one another and with natural resource profes- sionals. Those participants who complete all of the optional advanced assign- ments can finish the course with a draft forest manage- ment plan. The registration fee is $45 per family. Participants must have access to a com- puter with a Web browser and an email account; access to a printer is strongly rec- ommended. -- Register for the course o n 1 i n e (http://forestupdate.frec.vt.e du/landownerprograms/reg- istrationfmdex.html). -- Find more detailed information, including com- puter requirements and the complete syllabus, on the course website (http://forestupdate.frec.vt.e du/landownerprograms/shor tcourses/onlinefmdex.html). For additional informa- tion, email Jennifer Gagnon (mailto:jgagnon@ or call 540-231-6391. . Stadiam Theirs : : Moe H0tline 278"67'42 : Located in Downtown No#on, VA * : P ,IDtCATES A NO PASS FEATURE ILY: 7flO L SAT-SUN: 2",30 7f10 PM J DAILY: 4:40 - 7:30 - 9:40 PM | S/If-SUN: 12;10 " 2:30 - 4:45 / 7:30 " 9:45 PM eJ LONE SURVIVOR R ) DAILY: 4:40 7:15 9:,15 PM J SAT-SUN: 2:15 4:45 7:1 "9:45 PM i = tAIlOR DAY I-1 a ] DALLY: 4:40 - 7:15 "' 9:45 PM [ S/g-SUN: 12:00 2:15 * 4:45 [ L 7:15 "9: PM *eJ DAILY: 4:40 PM SAT-SUN: 12:15 4:45 PM