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    <title>Sheriff Update</title>
    <category>Sheriff Update</category>
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    <description>Latest local news from The Durango Herald.</description>
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        <link>https://tj.durangoherald.com/poinsettias-can-be-saved-if-you-put-the-work-in/</link>
        <title>Poinsettias can be saved, if you put the work in</title>
        <description>As you are reading this, Beth may be taking down the Christmas tree. She is no Scrooge, by any means. Our house has been full of lights and fir boughs, and our mantle is scattered with little trees that may,...</description>
        <pubDate>Mon, 04 Jan 2021 04:03:06 -0700</pubDate>
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        <content:encoded><![CDATA[As you are reading this, Beth may be taking down the Christmas tree. She is no Scrooge, by any means. Our house has been full of lights and fir boughs, and our mantle is scattered with little trees that may, or may not, be shaped from toilet bowl cleaners. We still have a smattering of holiday treats, although my mom’s date-nut bars didn’t even make it to Christmas Day. But with the new year comes a new beginning. The tree comes down, decorations get packed, the amaryllises finally bloom and we have to decide what happens with the pots of poinsettias. Poinsettias. An interesting plant that has an interesting association with the holiday season. The plant is named after the first U.S. ambassador to Mexico, Joel Roberts Poinsett. His love for plants had him bring home a unique plant, which eventually took on the name “poinsettia” (Euphorbia pulcherrima) in the 1830s. Jump forward about a century and along came a German family, the Eckes, who had a nursery and farm in Southern California, and they were looking to make some extra money in the lean early winter months when nothing else was blooming. Red and green plants during Christmas soon equaled a craze that made its way to Hollywood television sets; and we all know what happens when we see something we like on the telly: we start dressing like the Fresh Prince of Bel Air. Back to what happens with the pots of poinsettias on our tabletops: They can be saved if you are willing to work for it. Continue to give the plant plenty of natural light and try to keep the space between 60 and 70 degrees. As the year progresses, water your plant deeply only when it is dry. If the lower leaves seem to be drying and falling off, water more. If they seem to be turning yellow and falling off, water less. Fertilize once a month and watch for pests like whiteflies, aphids and fungus gnats. Don’t be alarmed if your plant looks pretty pitiful in March and April. Just like you, it’s itching to get outside (but resist until June to do that). Before that happens, work on shaping the plant: cut back original stems to 4 to 6 inches, leaving back a few leaves that will allow for additional new shoots to emerge from the nodes of the remaining leaves. (Note: Poinsettias are members of the Euphorbiaceae family of plants. When you cut their stems or leaves they have a white, latex sap that may cause skin irritation.) In May, you may want to repot into a slightly larger container. And then in June, it’s time to cut off the upper 2 to 3 inches of leggy or tall stems, removing the top leaves. Once you feel that your location is safe from freezes, move the potted plant out to a lightly shaded location. Feel free to continue to trim overly tall growth through the end of August. Come September, bring the plant inside and start your horticultural trickery. In order to get the flower bracts red, artificially create these long night conditions needed from late September until you start to see the leaves changing color, usually around the end of November or early December. Every day, around 5 or 6 p.m., cover your plant with a large box that does not allow light to reach the plant or place the plant in a completely dark closet. The next morning around 8 a.m., remove the box or place the plant back in the light. This will ensure that your plants get at least 14 hours of complete darkness each night and should be repeated for about eight weeks. Once you start to see the bracts changing color, you can stop covering the plant each night. Darrin Parmenter is the director and horticulture agent of the La Plata County Extension Office. Reach him at darrin.parmenter@co.laplata.co.us or 382-6464. Darrin Parmenter]]></content:encoded>
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        <link>https://tj.durangoherald.com/how-to-prevent-the-stomach-flu-a-recipe-for-success/</link>
        <title>How to prevent the stomach flu: A recipe for success</title>
        <description>The emergence of flip-flops, wind and milk chocolate-colored rivers are sure signs of spring in Southwest Colorado. With Memorial Day weekend on the horizon, we’ll soon break free of the indoor kitchen. One whiff of food cooking on the grill...</description>
        <pubDate>Sun, 12 May 2019 17:49:05 -0600</pubDate>
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        <content:encoded><![CDATA[The emergence of flip-flops, wind and milk chocolate-colored rivers are sure signs of spring in Southwest Colorado. With Memorial Day weekend on the horizon, we’ll soon break free of the indoor kitchen. One whiff of food cooking on the grill and the contagious barbecue bug magically instills the desire to follow suit. Speaking of the bug, did you know barbecues, picnics and camping are prime environments for some undesirable ones to flourish? Not bugs you can see, such as mosquitoes, but the ones you can’t. These invisible pathogens with long-winded names can easily make themselves at home in your food. One contaminated bite and you’re a victim of gastroenteritis, aka stomach flu or stomach bug. Technically, this is not the flu or a bug, but when you’re in the throes of food-borne illness, correct terminology is the least of your concerns. Food-borne illness happens more than you might think. The Centers for Disease Control and Prevention estimates 48 million people are affected annually. What is it about outdoor dining that increases the risk for food-borne illness? Time, temperature and inadequate cleaning and sanitizing top the list. Visualize the environment of outdoor dining – family, friends, laughter, ice cold beverages, marinating meat and room-temperature finger foods. Laughter is harmless; what’s not is the following statistic: Only 31% of men and 65% of women wash their hands after using the restroom, according to the CDC. Not to mention pathogens multiply rapidly at room temperature. Soap and water, while apparently underused, are highly effective tools for prevention of food-borne illness. Three points of contact are key indicators it’s time to wash your hands: after using the restroom (even when no one is watching and you swear you didn’t touch anything), handling raw meat or touching the “T” zone on your face (eyes, nose and mouth). Ideally, social gatherings share memories, not germs. Your 80-year-old aunt and 3-year-old nephew may not tolerate a lapse of judgment as well as you do. Beginning this Memorial Day weekend, ensure you create positive memories at family barbecues by establishing a safe food environment: Bring, and use, a handwashing station, including clean water, soap and paper towels. Hand sanitizers may not be effective on visibly dirty hands, according to the CDC. Keep hot food hot and cold food cold. Food in the “danger zone” (40 to 140 degrees) has a one- to two-hour safety window. After that, toss out or cool to 40 degrees or below within two hours. Prevent cross-contamination. Separate ready-to-eat food, leftovers and beverages from raw meat. Separate ice for drinks from ice for cooling. Reserve one or more bags for beverages, and don’t forget an ice scoop. Remaining ice can be used for cooling; suggested ice-to-content ratio is 2:1. Grill to kill. Know safe internal temperatures for different cuts and sources of meat.For recipes (with safe food-handling reminders), food-safety fact sheets and thermometer-calibrating instructions, visit the Extension Office’s website, www.laplataextension.org. Free thermometers are available at the Extension Office, 2500 Main Ave. Nicole Clark is the family and consumer science agent for the La Plata County Extension Office. Reach her at nicole.clark@colostate.edu or 382-6465.]]></content:encoded>
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        <link>https://tj.durangoherald.com/prebiotics-probiotics-in-natural-foods-can-benefit-your-gut-health/</link>
        <title>Prebiotics, probiotics in natural foods can benefit your gut health</title>
        <description>Many of us spend time carefully perusing grocery shelves looking for healthier foods, particularly items advertising prebiotics and probiotics. New research is showing how important these two “biotics” are to our gut health particularly. Yes, you can buy packages of...</description>
        <pubDate>Fri, 12 Oct 2018 13:01:05 -0600</pubDate>
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        <content:encoded><![CDATA[Many of us spend time carefully perusing grocery shelves looking for healthier foods, particularly items advertising prebiotics and probiotics. New research is showing how important these two “biotics” are to our gut health particularly. Yes, you can buy packages of them in the vitamin aisles, but as you know, I deeply believe in getting what we need from real food because of how it interrelates with other micronutrients. Probiotics taken as a supplement do not require FDA approval so quality can be questionable. Do you know what these probiotics and prebiotics do and why they matter? To begin with, “pre” means before, “biotic” means bacteria. So prebiotics are the starting food source for good bacteria in our gut. These indigestible fibers feed and help the intestine to synthesize nutrients, protecting us from harmful bacteria and germs and improving immunity. Prebiotics are a non-digestible fiber found in various produce items, particularly onions, leeks, garlic, dandelion greens, asparagus, bananas, nuts and chicory. We know fiber improves digestive health and bathroom regularity. It increases satiety while also lowering cholesterol. Fiber does this by attaching to cholesterol molecules thus preventing them from entering the blood stream. The word probiotics comes from a Greek word meaning life. They are live bacteria referred to as “good” bacteria that keep your gut healthy. Naturally occurring probiotics can be found in fermented foods such as yogurt, sauerkraut, pickles, kimchi and kombucha. When probiotics are fed well by eating prebiotics, they multiply to limit bad bacteria. We are learning how important it is to provide both prebiotics and probiotics. This helps to ensure the correct balance of bacteria, thus helping our bodies function at their peak. These bacteria promote nutrient absorption, protect us from germs, improve our immunity and reduce inflammation, which can cause disease. Conversely, diets high in sugar and processed foods influence these gut bacteria in a negative way. Sugar and processed foods are a source for the growth of bad bacteria. Eating foods with prebiotics and probiotics helps keep the bad bacteria in check, allowing our microbiomes, and our bodies, to thrive. All together, this is also referred to as the health of our personal gut biome. Did you realize that we are more bacteria than we are “human”? There are 400 to 1,000 various species of bacteria found in our intestinal tract. Our bodies are walking bacteria and fungi, with 100 trillion bacteria and fungus cells compared with a mere 30 trillion human cells. Rather than overwhelming my brain with such detail, my logic is that if I can improve my health, decrease chronic inflammation and feel good, I can handle the simple recommendation of less refined grains and sweets and more produce and dairy. Keep it simple! Wendy Rice is the family and consumer science agent for the La Plata County Extension Office. Reach her at wendy.rice@colostate.edu or 382-6461. Wendy Rice]]></content:encoded>
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        <link>https://tj.durangoherald.com/nutrient-dense-asparagus-can-be-prepared-in-many-ways/</link>
        <title>Nutrient-dense asparagus can be prepared in many ways</title>
        <description>Oh yes, spring is my favorite season. Calves, lambs, fawns appearing across the fields and, best of all, the asparagus! It starts appearing mid-April and ends in June. As one of the few perennial vegetables, it replants itself for typically...</description>
        <pubDate>Thu, 10 May 2018 05:00:00 -0600</pubDate>
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        <content:encoded><![CDATA[Oh yes, spring is my favorite season. Calves, lambs, fawns appearing across the fields and, best of all, the asparagus! It starts appearing mid-April and ends in June. As one of the few perennial vegetables, it replants itself for typically 15 years. Asparagus is delicious but also nutrient-dense. Nutrient density measures vitamins, minerals and fiber as compared to the amount of calories. A cup of asparagus is only about 40 calories and is an excellent source of nutrients, such as vitamin K, folate, vitamin A, vitamin C, thiamine, vitamin E, riboflavin, niacin, B6, iron, potassium, copper, manganese, selenium and fiber. And the kicker is that asparagus contains a fiber called inulin, which has prebiotic properties helping to feed gut microbes. Asparagus is a great source of phytonutrients and contains quercetin, which is linked to reduced cardiovascular disease, as well as saponins, which may positively affect cardiovascular health, immune function and cancer risk. Glutathione is another phytochemical, and it is known as the body’s “master antioxidant,” vital for the immune system while protecting cells from oxidative damage. Asparagus spears grow to full length in just 24 hours. Its fast metabolic rate is one reason why it is best to eat it as soon as possible after purchase (two to five days). Look for firm, smooth, straight and bright green plants (or white or purple if you can find them) with compact tips. Store wrapped in plastic in the fridge. For best results, you can also place them upright in a jar with a little water or wrap the bottom ends in a damp paper towel. For thick stalks, cut off the bottom inch and use a peeler to peel the bottom half. This can lead to less waste than cutting or breaking off a large portion of the bottom. Asparagus can be roasted, grilled, boiled, steamed, microwaved, pickled or even eaten raw. It is often served with ingredients such as lemon, olive oil, butter, eggs, hollandaise sauce and Parmesan cheese. Here are several ways to prepare asparagus: Toss asparagus in olive oil, lightly sprinkle with salt and pepper, roast in the oven and top with finely shredded Parmesan cheese.Saute with onion, simmer in broth, then puree for a simple creamy soup.Chop finely, saute and add to scrambled eggs or an omelet.Add to a stir fry with a variety of spring veggies, soy sauce and garlic.Rinse and trim spears and place in a microwave-safe bowl with a lid; add ¼ cup water and cook on high for 3 to 7 minutes; toss with butter and lemon juice.The season generally lasts four to six weeks. Once harvested, the fibrous vegetable is a low acid item with potential for pathogenic bacterial growth when processed improperly. Vegetables, such as green cucumbers and asparagus do not meet the acidic pH of 4.6 that is required to control growth of pathogenic bacteria, including Clostridium botulinum through processing. Preservation by pickling describes a food preserved in an acidic brine. Historically, the practice of increasing the acidity of the food has been used for taste quality as well as for safely extending the shelf life of perishable foods. This should be done using an approved recipe, with standard 5 percent acetic acid vinegar. While asparagus can be found growing wild or neatly bundled in bunches, be sure to enjoy this raw, grilled or sauteed royal vegetable. Seems everyone has the idea this weekend to plant flowers and gardens! Wendy Rice is the family and consumer science agent for the La Plata County Extension Office. Reach her at wendy.rice@colostate.edu or 382-6461.]]></content:encoded>
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        <link>https://tj.durangoherald.com/green-chile-season-is-here-but-they-arent-the-hottest-peppers/</link>
        <title>Green chile season is here, but they aren’t the hottest peppers</title>
        <description>Matt Flores roasts outside Big Lots in Santa Fe, N.M.Associated Press There are times during the year when your senses get the best of you: the sight of the first snow, the sound of coyotes while camping or the taste...</description>
        <pubDate>Fri, 15 Sep 2017 16:49:55 -0600</pubDate>
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        <content:encoded><![CDATA[Matt Flores roasts outside Big Lots in Santa Fe, N.M.Associated Press There are times during the year when your senses get the best of you: the sight of the first snow, the sound of coyotes while camping or the taste of fruit picked right from the tree. On a recent morning, as I woke from my morning slumber on the south side of Durango, I could smell roasting green chiles. The kids don’t like it. But for me, and I’ve said this before, if you could bottle that aroma – rich with fire, a hint of sweet and traces of vinegar – I would be smitten. I would spray it into the air during the spring when the freezer has run out of quart bags of Capsicum annuum. I just got done peeling the first two bushels of roasted green chiles – “Big Jims” from Hatch County, N.M., a location that has become the epicenter of green chile production (and marketing). I will most likely get two more bushels, one from Sutherland Farms in Aztec and perhaps try to find some from the Pueblo area of Colorado (another burgeoning hot spot for production, pardon the pun). I’m not a green chile fanatic, like my father, who likes them hotter than Hades. I enjoy the burn, but I really don’t enjoy pain. I don’t ever see myself eating any of the hotter peppers, like habaneros, Scotch Bonnet or the ridiculously hot Trinidad Scorpion (really, I will probably never eat any food with the word “scorpion” attached to it). These are always toward the top of the Scoville scale for a pepper’s heat, whereas the green chile tends to be closer to the bottom. For comparison, the Big Jim typically runs around 2,500 heat units but can reach 6,000; other green chile varieties can climb up and over 10,000 heat units. The ever-popular jalapeno can be upward of 8,000. But then, it just gets silly how hot peppers can be: habanero peppers can range from 150,000 to 577,000 heat units; the ghost pepper (again with the scary naming of plants!) up over 1,000,000; and the current reigning, ridiculously hot pepper, the Trinidad Scorpion, has set the record with a Scoville rating of 1,463,700 heat units. Since peppers are relatively easy to breed and cross-pollinate, we are always seeing new varieties in the markets. With their origins in South America, chile peppers most likely made their way to other parts of the Western Hemisphere 15,000 years ago, with their primary uses being medicinal. What makes peppers unique, and incredibly varied in their pungency or heat, is their capsaicinoids, a chemical compound that produces that burning sensation when it comes in contact with mammalian tissue (remember, these same compounds are used for pain relief, pest deterrents and even riot control). Capsaicin is found in yellow-colored sacs called vesicles, which are attached to the placenta of the fruit where the majority of the seeds are found. The vesicles can also be found in the thick veins that run the length of a fruit. So if you want to know how hot a pepper is, cut it open and inspect those parts – the yellower the veins, the hotter the fruit. I think my dad’s favorite color is yellow. Darrin Parmenter is the director and horticulture agent of the La Plata County Extension Office. Reach him at darrin.parmenter@co.laplata.co.us or 382-6464. Darrin Parmenter]]></content:encoded>
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        <link>https://tj.durangoherald.com/randy-thank-you-for-making-the-county-fair-our-prize-event/</link>
        <title>Randy, thank you for making the county fair our prize event</title>
        <description>McKeedu1-i-syn Each summer, the La Plata County 4-H program celebrates the traditions and pride of our community at the annual county fair. 4-H members bring in animals, food, heritage arts projects and much more to be on display for all...</description>
        <pubDate>Thu, 20 Feb 2014 23:01:06 -0700</pubDate>
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        <media:thumbnail url="https://imengine.public.prod.dur.navigacloud.com/?uuid=00AA5154-664A-462C-8634-113A4E82C865&#038;function=thumbnail&#038;type=preview&#038;source=false&#038;width=600&#038;height=400" />
        <content:encoded><![CDATA[McKeedu1-i-syn Each summer, the La Plata County 4-H program celebrates the traditions and pride of our community at the annual county fair. 4-H members bring in animals, food, heritage arts projects and much more to be on display for all to see. The fair also is filled with fun contests, a community barbecue, livestock shows and an auction, dances and more. Our 4-Hâ€™ers look forward to this event all year and will remember each one for a lifetime. The fair is an annual success because of the tremendous amount of volunteer time and work put in throughout the year. The planning and organizing of such a big event is no small feat. It takes dedicated commitment and leadership. During the last 25 years, the La Plata County Fair has been a success because of the dedicated leadership of fair board president Randy McKee. Randy died Feb. 11 from complications of the H1N1 virus. He was 60. There are many aspects to the fair, but the thing Randy loved most was working with the 4-H youths. He told me each year, that they were the main reason he was so dedicated. He took great pride in watching our members grow from year to year. He would tell me a story every fair about walking into an after-school community event and being able to pick out the 4-H members. He could do this because of their respectful mannerisms and ability to communicate with adults. Randy saw the value in how positive youth-adult partnerships are a benefit to our community. Randy was instrumental in making our Junior Livestock Sale what it is today. Our 4-H members benefit by selling the animal they raised to the highest bidder. Randy worked with many businesses and people throughout our region to encourage them to become buyers. Most of our members put their sale money away for high education to attend trade schools, colleges or universities. Randy also had a unique and admirable passion for keeping agriculture alive and relevant in La Plata County. The fair is a showcase for our agriculture roots and for the character of our region. He helped keep those roots and that character strong in our younger generation. As many of us know, the fair will not be the same without Randy. However, he instilled a strong foundation for us to carry on the good spirit and values the fair represents. The La Plata County 4-H community gives our deepest condolences to the McKee family. We will surely miss him. We thank Randy for his countless hours and dedication to the betterment of our program. A memorial service will be held at 1 p.m. Saturday at Church of Christ, 2011 U.S. Highway 160B in Bayfield. Memorial contributions may be sent to the La Plata County Fair Board, c/o Extension Office, 2500 Main Ave., Durango, CO 81301. felsengh@co.laplata.co.us or 382-6463. Greg Felsen is La Plata County 4-H youth development agent.]]></content:encoded>
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        <link>https://tj.durangoherald.com/from-the-extension-small-choices-can-lead-to-big-savings/</link>
        <title>From the Extension Small choices can lead to big savings</title>
        <description>Are you leaving money on the table? Recently, the blog DoughRoller grabbed my attention with an item about compounding. The premise was that long-term reduced spending increases retirement readiness. I know you want to turn the page, but stay with...</description>
        <pubDate>Fri, 24 Jan 2014 00:06:37 -0700</pubDate>
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        <content:encoded><![CDATA[Are you leaving money on the table? Recently, the blog DoughRoller grabbed my attention with an item about compounding. The premise was that long-term reduced spending increases retirement readiness. I know you want to turn the page, but stay with me. This applies to each of us at any age. When I counsel people about their finances, my focus isn’t so much about income as it is about spending awareness. The blog discusses a small change such as modifying a cellphone package or cable television package that would save a person an average of $80 per month. During the course of 50 years, that amounts to $48,000, and that’s without factoring in future value or interest accumulation/return on investment. If that $80 is invested regularly and achieves an average return of 8 percent annually, that $48,000 balloons to $638,000 during that 50 years! Even if you cut the 50 years in half, the point is that modifying a single spending habit, investing your savings, leaving it alone and letting interest do its work will make you more financially secure. Often we hear that a person needs $1 million to even think about retiring in today’s world. This is disheartening to many who won’t reach “retirement age” for another 20 years. While raising a family, paying off student loans and starting a career, what’s left for savings? In addition to making the most of small savings, here is another concept to help make retirement seem more financially realistic. Look at Social Security as a personal, fixed annuity that you are accumulating. A fixed annuity is money you set aside to draw up later in fixed amounts. These annuities pay out a series of equal payments over a specified number of years. Social Security may change in the coming years, but it will always be there. Instead of looking at what you might draw from Social Security monthly, look at that large chunk of dollars as part of your overall retirement package – part of the million needed. An important note about Social Security: For those baby boomers looking to draw on it soon, realize there are many variables. Be sure to look at all your options before using it. I am beginning to realize that many people are losing money when managing their Social Security. Here are three facts to keep in mind: If you wait until you are “of retirement age,” according to Social Security, you can draw with no financial penalty. Many people don’t realize that a divorced spouse, who was married at least 10 years and has not remarried, can draw 50 percent of an ex-spouse’s retirement. If you start drawing at 62, you have locked out any potential improvement. wendy.rice@colostate.edu or 382-6461. Wendy Rice is family and consumer science agent for the La Plata County Extension Office.]]></content:encoded>
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