HomeMy WebLinkAboutHuron Expositor, 2015-10-07, Page 7Big home opener
win for the U19AA
The Exeter-Seaforth U19AA Ringette
didn't disappoint the fans at the
Seaforth Arena Sunday, winning their
home opener 8-1 over Cambridge. The
locals jumped into an early lead on a
great free pass shot from Avery Wedow.
Shortly after Wedow and Amanda
Hodgert worked the ring into the hot
spot and Rachelle Keys found the mesh
to take a 2 goal lead 9 mins into the
game. The game continued with fast
end to end action and goaltender Ken-
dra Nesbitt frustrated Cambridge with
some amazing saves. Keys, Hodgert and
Wedow combined again on a great relay
pass for the third goal of the game and
the final goal of the first half. Cambridge
capitalized just before the half
time buzzer to finish the half down by 2.
Cambridge started the second strong,
and determined to score spending
2:30 minutes straight in the locals end,
but the defence and Nesbitt denied
numerous attempts to score. Wedow con-
tinued her leadership and she got ring to
Keys who connected with Maddie Corm-
ier for goal four. Goal five came seconds
later on a quick turnover when Cormier
passed to Amanda Verbeke and Alyssa
Vanderkuylen netted the ring to the top
comer to go 4 up with 17 minutes to play.
Despite a short bench Exeter-Sea-
forth's players dug deep with strong
play and continued to score. Wedow,
Hodgert and Cormier each added sin-
gles in the later part of the game. The
win gives the U19AA a 1-1-0 record in
the Central Ontario Ringette League.
The next Game is October 18 in Seaforth
at 3:30 pm against Guelph.
Hockey Scores
Saturday, October 03, 8:00
PM,Central Huron Community
Complex
Midget Rep 1
BCH Ice Dogs 4
Game Notes
Game Report
Wednesday, September 30, 8:00
PM,Mitchell and District Arena
Pee Wee Rep 3
Mitchell Meteors 6
Game Notes
Talking turkey about food safety
The Huron County Health Unit
encourages everyone to focus on safe
food handling practices as they prepare
Thanksgiving meals.
"We want people to enjoy their cele-
brations and reduce their risk of food-
borne illnesses," says public health
inspector Jessica Van Geffen.
Here are ways to help ensure a safe
Thanksgiving meal:
• Wash hands with warm water and
soap for at least 20 seconds before and
after handling food.
• Clean cutting boards, utensils, and
countertops with warm water and dish
soap. Rinse and sanitize with mild
bleach mixture.
• Separate raw meat, poultry and sea-
food from other foods in your grocery
bag, refrigerator and countertops. Use
separate cutting boards.
• Keep raw meat, poultry, seafood,
and their juices away from food items
that won't be cooked.
• Cook food to a safe internal temper-
ature. For a whole turkey or chicken you
want to cook to 82° C (180° F).
• Insert a probe food thermometer
into the thickest part of the food to test
whether food is thoroughly cooked. For
a turkey, stick the probe thermometer
in the meatiest part of the thigh.
• Keep the fridge at 4°C (40°F) or below.
• Divide leftovers into small portions,
put in shallow containers and store in
the refrigerator to quickly cool. Chill
leftovers within two hours.
• Use leftovers within two to three
days or freeze them and use within two
to six months.
• Reheat leftovers to 74° C (165 ° F).
Thawing and preparing turkey can be
challenging. Van Geffen recommends stor-
ing turkey in arefrigerator at 4° C orlowex or
a freezer, immediately after it is purchased.
"Thawing your turkey in the refrigerator
takes time but is the safest way to thaw,"
she says. "It should take one day of thawing
for every 1.8 kg (4 lbs.) of turkey. Or you
can thaw in cold running water in the sink."
The Health Unit also recommends
cooking stuffing outside the turkey in a
separate dish.
"As a turkey cooks, its juices run into
the stuffing and these juices may con-
tain salmonella bacteria," says Van Gef-
fen. "Often the stuffing does not reach a
safe temperature to kill the bacteria:'
If you do stuff the bird, use a probe
thermometer to make sure the middle
of the stuffing reaches a safe minimum
temperature of 74° C (165 ° F).
If it hasn't, put the stuffing back in the
oven to continue cooking.
Whether your turkey is raw or cooked,
it should not sit at room temperature for
more than two hours. Foodborne bacte-
ria grows rapidly in this temperature
"danger zone" (between 4° C and 60° C).
More information on food safety can
be found on the Health Unit website,
www.huronhealthunit.ca.
Wednesday, October 7, 2015 • Huron Expositor 7
seaforthhuronexpositor.com
Celebrate
Incredible.
Help us recognize the
junior citizens who
make our communities
better. Nominate
someone age 6-17
for a 2015 Ontario
Junior Citizen
Award!
Annaleise Carr, 2012 and 2014
Ontario Junior Citizen, Simcoe, ON
At 14, Annaleise Carr was the youngest person ever to swim
across Lake Ontario. Two years later, Annaleise swam
across Lake Erie. Combined these efforts raised
awareness and hundreds of thousands of dollars for
Camp Trillium, a family camp for children with cancer.
Her book, Annaleise Carr: How I Conquered Lake Ontario
to Help Kids Battling Cancer, inspires others to take on
great challenges and help their fellow citizens.
Do you know someone who is involved in worthwhile community
service, is contributing while living with a limitation, has performed
an heroic act, demonstrates individual excellence, or is going above
and beyond to help others? If so, nominate them today!
Nominations are open until November 30, and nomination forms are
available from this newspaper, and the Ontario Community Newspapers
Association at www.ocna.org or 905-639-8720 ext. 4439.
ONTARIO
JUNIOR CITIZEN
AWARDS
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