Newspaper Archive of
Clinch Valley Times
St. Paul , Virginia
Lyft
July 31, 2014     Clinch Valley Times
PAGE 5     (5 of 8 available)        PREVIOUS     NEXT      Full Size Image
 
PAGE 5     (5 of 8 available)        PREVIOUS     NEXT      Full Size Image
July 31, 2014
 

Newspaper Archive of Clinch Valley Times produced by SmallTownPapers, Inc.
Website © 2018. All content copyrighted. Copyright Information.     Terms Of Use.     Request Content Removal.




SPHS Class of 1954 meets for 60 year reunion...Six members of the '54 class gathered on July 12 at Celebrate Restaurant in Coeburn. Left to right, Doris Talbert Conger, Reynoldsburg, OH, Leon Kennedy, Ervington, Shelly Brooks Lawson, Johnson City, TN, Evelyn Holbrook Hall, Dry Fork, Loretta Brooks Hall, Dry Fork and Lelande Kennedy, Salem. Excellent food and service were provided by the staff at Celebrate. The tables had flowers and napkins in school colors of purple and gold. Those unable to attend were Bill Bowman, Douglas Evans, Bobbie Fleenor, David Gillenwater, Francis Justice Stanton and Rita Sparks Gilley. Area residents named to Dean's List at Virginia Tech The following students enrolled at Virginia Tech were named to the Dean's List for the spring 2014 semester. To qualify for the Dean's List, students must attempt at least 12 credit hours graded on the A-F option and earn a 3.4 grade point average (on a 4.0 scale) during the semester. Dedicated to its motto, Ut Prosim (That I May Serve), Virginia Tech takes a hands-on, engaging approach to education, preparing scholars to be leaders in their fields and communities. As the com- monwealth's most compre- hensive university and its leading research institu- tion, Virginia Tech offers 225 undergraduate and graduate degree programs to more than 31,000 stu- dents and manages a research portfolio of $496 million. The university ful- fills its land-grant mission of transforming knowledge to practice through techno- logical leadership and by fueling economic growth and job creation locally, regionally, and across Virginia. Elizabeth G. Hildebrand 13619 Herald Rd Coeburn, VA 24230 Hildebrand is a sopho- more majoring in general engineering in the College of Engineering. Anna C. Hubbard 313 Centre Ave PO Box 828 Coeburn, VA 24230 Hubbard is a sophomore majoring in communica- tion in the College of Liberal Arts and Human Sciences. Kathen T. Kotay 3215 Dogwood Dr : Saint Paul, VA 24283 Kotay is a sophomore majoring in general engi- neering in the College of Engineering. Tiffany B. Casteel 940 Blanche Davis Rd Castlewood, VA 24224 Casteel is a junior majoring in dairy science in the College of Agriculture and Life Sciences. Drew W. Collins 2490 Gravel Lick Rd Castlewood, VA 24224 Collins is a junior majoring in chemistry in the College of Science. Megan S. Hall 391 Copper Ridge Road Castlewood, VA 24224 Hall is a junior majoring in human development in the College of Liberal Arts and Human Sciences. Lindsey A. Wallace 935 New Garden Rd Cleveland, VA 24225 Wallace is a senior majoring in human nutri- tion, foods, and exercise in the College of Agriculture and Life Sciences. Russell County Extension News Coffee time at library invites senior citizens Every Wednesday at 10 a.m. the J. Fred Matthews Memorial Library will host Coffee Time for all area senior citizens. Seniors are invited to stop by the library from 10-11 a.m. and have a cup of coffee, tea, cider or hot chocolate and light refreshments. Visit with your friends, talk about the news going on in the area, read the local newspapers or browse through the library's maga- zine selections. Make plans to come by the library each Wednesday for coffee and conversation. For more information contact the J. Fred Matthews Memorial Library at 276-762-9702. Here to serve ... Hamilton Pharmacy & Couch Home Medical Our pharmacy will compete with the big boys! Plus we have jewelry and watches. Layaway jewelry for your special occasions! Also we have a wide selection of much needed $1 items! We are buying gold and coins. Top dollar paidl Couch Home Medical can provide you with all your home medical needs. Corner of 4th Avenue and Russell St. Ph 276-762-9080 Fax 276-762-9081 CLINCH VALLEY TIMES St. Paul, Va. Thursday, July 31, 2014 Page 5 Family's experience with trauma inspires advocacy for blood donations; need great during summer Everything was unfold- ing as planned for the Owens family during Memorial Day weekend in 2012, with a special birth- day gathering and an enjoyable ride Mark Owens on his all-terrain vehicle. But life changed dra- matically for him; his wife, Tracy; and their daughters when he later disappeared after saying he was head- ing to wash his ATV. His older daughter, Gena Owens, and her boyfriend found him under a bridge close to his house with his damaged ATV nearby. He suffered massive internal injuries from the waist up. No one knows exactly what happened to him that day, but one thing became clear after he was airlifted to Holston Valley Medical Center - he would need multiple units of blood for his lengthy recovery. That supply came from Marsh Regional Blood Center, which serves 16 medical facilities in the region. As a result of Mark Owens' experience, Tracy Owens and Gena Owens have become major advo- cates for blood donation. "Once this happened, I realized someone else's blood was making it possi- ble for my husband to receive the medical atten- tion he needed," Tracy said. "Now, I spread the word and tell people that every day someone in the hospital needs blood. If you have a chance to donate, I encourage people to please try. It might seem scary at first, but it's defi- nitely worth it for another person whose life may very well depend on it." ATV accidents, which often occur during this time of year, are one of the leading causes of trauma cases in local hospitals. Trauma cases often require a large amount of blood to treat a patient, and resulted in a nearly month-long stay in Holston Valley for Owens. When her father had his accidenL Gena Owens was 16 and not yet eligible to donate. But as soon as she met the age threshold of 17, she donated blood without telling anyone. Her mother later discovered Gena Owens' Marsh Regional t-shirt and ques- tioned her daughter about it. "She said she did it because someone had donated blood for her father," Tracy said. "I just thought that was the best thing." Gena said her father was the initial reason she planned to donate blood, but she became further motivated when a friend's father was injured in a car accident and required blood transfusions. Her donation convinced her she had made the right deci- sion. She has continued to donate and become pas- sionate about the cause, recruiting others to give when a Marsh Regional bloodmobile is in the area. In May, she graduated from Haysi High School with an honor cord, which Marsh Regional gives to high school students who donate three times or help the blood center in other ways. Now in college, Gena took a medical terminology class and researched blood donation as part of a pro- ject. She learned how few people roll up their sleeves even though one donation can save as many as three lives. "Blood donation is a random act of kindness, and random acts of kin.d- ness produce additional random acts of kindness," Gena said. "I tell every- body they need to try blood donation. I've gotten two of my friends to donate." Don Campbell, Marsh Regional's director, com- mends the Owens family for their staunch support of blood donation, saying it makes a palpable differ- ence in people's lives. He said Tracy's and Gena's efforts are particularly helpful during summer when donations can decrease as people become involved in other activities. "We were grateful to have a sufficient blood supply on hand when Mr. Owens suffered his injuries," Campbell said. "That was only possible because people who are eligible to donate partici- pated in that noble exer- cise. The Owens family has seen the positive results of that interaction and is per- forming a great public ser- vice by informing people of the value of blood dona- tion. We appreciate their community spirit." To donate blood, indi- viduals must be at least 17 years old, weigh 110 pounds or more and be in good health. People with a cold, sore throat, fever, flu or fever blisters or who are taking antibiotics may not donate. Donors should eat a balanced meal before giving blood. In addition to scheduled blood drives, donors are welcome at Marsh Regional's collection cen- ters: 111 W. Stone Drive, Suite 300, Kingsport, and 1996 W. State St., Bristol. For more information, please call 423-408-7500, 423-652-0014 or 276-679- 4669 or visit www.marsh- blood.com. Patients can also interact with Marsh Regional at www.face- book.com/MarshBlood or www.twitter.com/Marsh_B lood. Your Russell County Unit of the Virginia Tech and Virginia State Extension Division -Cornelia Estep, Scott Jessee, Donna Meade, and Bill Worrell presents this week's Extension News. Our office is located on 135 Highlands Drive, Lebanon, VA. Check out the Virginia Cooperative Extension Website at www.ext.vt.edu/ Extension Calendar of Events: August 12: Tri-State Beef Conference Washington County Fairgrounds - Abingdon, VA August 15: Last day to vaccinate for August VQA Feeder Sale August 21: Forage Field Day Research Farm - Glade Springs, VA August 25: VQA Feeder Calf Sale Virginia Cattlemen's Tel-O-Auction September 2: VQA Feeder Calf Take-Up Tri-State Market - Abingdon, VA If you need information about any of the listed events, please call the Extension Office at (276) 889-8056. SCOTT JESSEE - AGRICULTURE TRI-STATE BEEF CONFERENCE TO BE HELD AUGUST 12th IN ABINGDON, VA The Seventh Annual Tri-State Beef Cattle conference will be held at the Washington County Fairgrounds in Abingdon, Virginia on August 12th. This year's conference will address topics of interest to both stocker and cow-calf producers. The conference will be a one-day event and will include educational sessions covering such topics as beef cattle outlook, pre-weaning calf management and its effects on post-weaning performance, respi- ratory diseases and pinkeye, commodity feed and mineral supplementation. There will once again be virtual tours of operations from each of the three states and then a time of questions and answers with the producers them, selves. A trade show will be open during the conference, with many of the animal health, feed, and marketing orga- nizations involved in the region's beef industry there for participants to meet and learn more about their products and services. The conference will begin with registration at 8:00 a.m. and the program beginning at 9:20 a.m. The trade show will open at 8:00 a.m. The meeting is being sponsored by Virginia Cooperative Extension, University of Tennessee Extension, and North Carolina Cooperative Extension. Registration information and complete details will be available through your county Extension Office (889-8056). Registration for the conference is $20 before August 5 and $25 after August 5. DONNA MEADE - FAMILY AND CONSUMER SCIENCES SUMMER SQUASH Are you blessed with a bountiful harvest from your garden and you can't possibly consume all of that sum- mer squash! Summer squash refers to the varieties of squash that are eaten immature with thin skins. They can be eaten at any stage of maturity, from the flower state, to tiny fruits with the flowers still attached, at 6-8 inch- es to baseball bat sizes. Eat them raw, baked, fried, stuffed or saut6ed, they all taste about the same but they vary in shape and sizes. Our local four main summer squashes include: Pattypan squash, yellow crookneck squash, yellow summer squash and Zucchini. Choose whatever is freshest and appeals to your sense of color and style for the dish you plan to make. Summer squash is very rich in antioxidants. Packed full of Vitamin C, one medium summer squash has a mere 32 calories. When purchasing summer squash, look for ones that are heavy for their size and have shiny, unblem- ished finds. Additionally, the rinds should not be very hard since this indicates that the squash are over-mature and will have hard seeds and stringy flesh. Purchase summer squash that are of average size since those that are overly large may be fibrous, while those that are overly small may be inferior in flavor. Summer squash is very fragile and should be handled with care as small punctures will lead to decay. It should be stored unwashed in an air-tight container in the refrigerator, where it will keep for about seven days. While it can be frozen, this will make the flesh much softer. We don't recommend freezing as a routine stor- age method. Yet, it is a great process to turn to if you have amounts larger than you will be able to consume. The fact is that the freezing of summer squash can be an excellent storage process in terms of nourishment. Wash summer squash under cool rtmning water and then cut off both ends. Slicing and steaming for three min- utes makes a great summer meal. Steaming is prefereable to the more traditional boiling method as it minimizes water contact and therefore minimizes nutrient loss. Remove squash from steamer and let cool thoroughly before placing in freezer bags and storing in the freezer. Another great way to preserve that summer squash a bit longer is to make it into a great bread to freeze for the frosty mornings ahead! The following recipe comes from the Pillsbury website at www.pillsbury.com. Italian Zucchini Crescent Pie Ingredients: 2 tablespoons butter, 4 cups thinly sliced zucchini,1 cup chopped onions, 2 tablespoons dried parsley flakes, 1/2 teaspoon' salt, 1/2 teaspoon pepper, I/4 teaspoon garlic powder, I/4 teaspoon dried basil leaves,I/4 teaspoon dried oregano leaves, 2 eggs, well beaten,2 cups shredded mozzarella cheese (8 oz),l can (8 oz) refrigerated crescent dinner rolls,2 teaspoons yellow mustard. Heat oven to 375E In 12-inch skillet, melt butter over medium-high heat. Add zucchini and onions; cook 6 to 8 minutes, stirring occasionally, until tender. Stir in parsley flakes, salt, pepper, garlic powder, basil and ol:egano. In large bowl, mix eggs and cheese. Add cooked vegetable mixture; stir gently to mix. Separate dough into 8 triangles. Place in ungreased 10-inch glass pie plate, 12x8-inch (2-quart) glass baking dish or 11-inch quiche pan; press over bottom and up sides to form crust. Firmly press perforations to seal. Spread crust with mustard. Pour egg mixture evenly into crust-lined pie plate. Bake 18 to 22 minutes or until knife inserted near center comes out clean. If necessary, cover edge of crust with strips of foil during last 10 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving.