- Chuck Leavell: Growing A Better America: Smart, Strong and Sustainable
"We're experiencing phenomenal growth in America, but as we go forward is that growth going to be rapid, rampant, and reckless or can it be smart, strong, and sustainable?"
- Michigan man translates environmental research for public via YouTube
Dozens of leading scientists advise Sinclair, he says, and have began inviting him to join their international research and data-gathering explorations. "They know that they're challenged by communication," he says, "and they know that's a skillset that just a lot of them don't have."
- Pure Michigan Focuses on Conservation, not Preservation
Celebrating its 75th anniversary, she says, the MUCC unites citizens to conserve, protect and enhance our natural resources through communication, education and advocacy. "We really want to protect peoples' rights to hunt and trap, we want to engage people," McDonough says, "and we want to help people foster a stewardship ethic."
- WMEAC and Grand Valley to Recognize Outstanding Women Environmentalists
The West Michigan Environmental Action Council (WMEAC) and Grand Valley State University are presenting the second annual Women & Environment Symposium on Friday, Feb. 15 at the L.V. Eberhard Center in downtown Grand Rapids.
- Impressive Local Conservancy Helps Ensure Chippewa Riverís Future Well-Being
The CWC has developed an excellent interactive, web-based map of the Chippewa River, from Barryton to Midland. Also available in hard copy, the digital map provides, at the click of your mouse, clear and succinct information on a number of recreational venues along the river.
Wash your hands often to enjoy a safe holiday season
- Jeannie Nichols talks with Kirk Heinze
"When we plan ahead we tend to be less stressed and are more successful," she says. "So plan ahead to enjoy your holidays and not just get through them. So know what you're going to prepare and who's going to bring what."
Nichols advises us to "clean out our refrigerators to make room for the foods you'll serve as they're prepared and for all the leftovers you're going to have." And she says the garage is not a good substitute for a refrigerator because it tends not to be as clean as your refrigerator and "you can have a cat or mouse in there sometimes."
Nichols says we shouldn't thaw our turkeys on the counter; "that's a definite no." She says we should thaw the birds in the refrigerator and that it takes 24 hours to thaw about 4 pounds depending on the temperature of your refrigerator.
Another way to thaw is to put the food in its original wrapper covered in cold water. "It will thaw quickly that way, but make sure you change the water every 30 minutes."
Nichols advises us to wash our hands often throughout the cooking and preparation process. Our refrigerators should be at 41 degrees or lower, and our freezers should be at 0 degrees, says Nichols.
Nichols says that no more than two hours should pass from the time you take your food out of the oven until you put it away in the refrigerator.
If you won't use up the leftovers within about three days, Nichols says you should freeze the food in air tight freezer bags. "And use the frozen ham or turkey within 3 or 4 months - "it will be fine in there as long as your freezer is at 0 degrees."
"The key to a safe holiday food season is to get everyone involved in the preparation to wash their hands often," says Nichols.
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