12-19-11 *USDA/NASS News* Milk Production

Milk Production

ISSN: 1949-1557

Released December 19, 2011, by the National Agricultural Statistics Service
(NASS), Agricultural Statistics Board, United States Department of
Agriculture (USDA).

November Milk Production up 2.2 Percent

Milk production in the 23 major States during November totaled 14.7 billion
pounds, up 2.2 percent from November 2010. October revised production at 15.2
billion pounds, was up 2.5 percent from October 2010. The October revision
represented an increase of 1 million pounds or less than 0.1 percent from
last month’s preliminary production estimate.

Production per cow in the 23 major States averaged 1,738 pounds for November,
16 pounds above November 2010.

The number of milk cows on farms in the 23 major States was 8.48 million
head, 108,000 head more than November 2010, but unchanged from October 2011.

Milk Cows and Production by Quarter – United States: 2010-2011

11-17-11 *CHSAA NEWS* Class 1A 6-Man Championship Football Game RESULTS…WATCH IT AGAIN ON CHSAA.TV!

CLICK HERE to watch/listen to the CLASS 1A 6-MAN Championship Football Game LIVE on CHSAA.TV this Saturday!

The A-6 State Football Championship Game between Otis and Fleming in Fleming will be carried live by CHSAA.tv, the Colorado High School Activities Association’s web portal.

It will be the first time the CHSA has televised the A-6 championship game. Game time is 1:00 p.m. on Saturday, November 19.

RESULTS:

Fleming over Otis CO 1A 6Man Championship Football Game – 62-28 final score…good job on the CHSAA Broadcast Ben, Kerry & Dane & the entire crew! Archive of the game available NOW - http://www.chsaa.tv/events/25129

11-19-11 *CSU Ext News – Morgan County* Safe Storage of Holiday Leftovers

You’ve planned to do all the right things to make sure Thanksgiving dinner is cooked and served at the right temperature and no one gets food borne illness. But, when dinner is over, have you planned how to safely store the leftovers?

The first rule is to not leave food at room temperature for more than 2 hours.  The 2-hour rule keeps food out of the temperature danger zone of 41 to 135 degrees.   Food in the temperature danger zone too long lets bacteria multiple to levels which may cause food borne illness.

If your holiday meal requires food be out longer than 2 hours, you must provide a way to keep hot food hot (135 degrees or warmer) and cold food cold (41 degrees or cooler).  Use warming units, insulated containers, slow cookers, or electric roasters for hot foods. Cold foods can be nested in larger bowls of crushed ice or served from insulated or cold-pack containers.

When the meal is over and it’s time to store extra food, divide large quantities into small containers.  The food should be no more than 2 inches deep when stored.  Less food in a container will cool faster in the refrigerator.  Do not cover containers until the food is cooled to 41 degrees.

Large pieces like a turkey breast or large chunk of ham should be sliced into smaller portions. Very thick or compact foods like stuffing or mashed potatoes should be spread out so heat can be released from the center of the food.   A large quantity of dense of thick food can take 24 hours or longer to cool.  You are creating a perfect incubator for bacteria.