Northwest Arkansas Times from Fayetteville, Arkansas on May 22, 1974 · Page 9
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Northwest Arkansas Times from Fayetteville, Arkansas · Page 9

Fayetteville, Arkansas
Issue Date:
Wednesday, May 22, 1974
Page 9
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1ft Northwest Arkansas TIMES, Wed., May 22, 1974 FAYCTTKVILLE, AUK AN* A* Home Food Preservation Growing Along With Gardens Greenland Students Portray Historical Men GREENLAND frade students at Greenland -- Eighth By LINDA DOHK1NS TIMtfS Slatf Writer Tliere proms to he an in interest t h i s Rtxnvinp season in tlic preserving of Fngtfs for what may be M long. hard w i n t e r -- food price-wise. at" least. The growing number of..liomc garden? provide some fooil for preserving, but oven those without cardons arc bocominf! interested in buying foods while, they nir plentiful to save for the w i n t e r when (nods a i q . n o t so p l e n t i f u l -- or cheap. TJjere arc v;irimi: methods of foods: canning, fiwzing. and drying arc among the-most popular. To aid resi- doMs who w n n t In p re servo Ioo3s, tlic W a s h i n g t o n ComU\ exUyi^ion service )i;is offeree several classes. ! Drying, freezing. and jelly m a k i n g wore discussed at an early srsnnn. According to instructions pu'i-n by home economist Mrs. Mary Gilbert, dry ins is apparently one of (ho simplest and least expensive methods of preserving some foods. Other advantages are conservation of storactr space and the omission or^u'piir -- which is going up in "price along with m a n y of tho foods to be preserved. - HEST ADAPTKI) Certain varieties of fruits, vegetables, and herbs are best adapted to d r y i n g -- and some take more e f f o r t t h a n others TnWsUy for s a f e t y ' s siike. The. best candidates for the beginner are. apples, pears, peaches C(rrr), zuchinni and onions. The idea behind drying foods Is to remove enough moisture to";reduce tlie growth of bacteria n n t f any other organism lha could cause the food to spoil ThS higher the acid content c thtf food, the more moisture til fnod can retain without spoil age'. Thus fruits, which are hi^l in "acid, are easier to preserve by drying, than are meats which have very little acid. Most dried foods have 10 I 2l~pcr cent of the water contcn lefVin. Specifics on any of the procc rinses needed lo dry Foods or. lo preserve foods by an convent ion a] method -- ar available f r r n n the county e tension office in the count, courthouse. Tlie p r i m e rule for salisfac tory results in drying bo f r u i t s and vegetables is t pclcct foods in prime condition (This is true for all preserva t i n j i ' m e t h n t l O F r u i t s should b willed; vegetables scrubbct aild the foods peeled, pitted o sliced depending on which foo is, k involved. Like c a n n i n g d r y i n g is best done r a p i d l y small britches. f'or fruits, prc-troatmcnt opdminl, although any (ine a 'combination of the prc-trea Tneiit processes may vie better products. An unli-oxidanl process gives short-term color preservation to [oods. p a r t i c u l a r l y apples and oilier fruits, which have a tendency to t u r n d a r k . Ascorbic acid, in water, can be sprinkled over fruits to keep better color. Steam b l a n c h i n g i.s optional for fruils and provides color and flavor prc.servalion. However, it is a necessity to blanch vegetables to provide a m a r g i n of safety in the preservation. Cracking is recommended for foods such as cherries, fits, and grains, which have a waxy skin. Dipping the food in boiling water "cracks" the skins. allowing a more complete d r y i n g process. Sulphuring is another treatment that helps to give long term color and flavor, prevents souring and repels insecls. The process also helps foods retain v i t a m i n s A and C. hut causes a loss of v i t a m i n H Thiamin. One way to sulphur foods is to place pieces on racks supported by blocks, and cover the racks wit' a large box. The box should have openings at opposing sides lo provide a d r a f t of air. A dish ot sulphur is set in one corner and lit. After the s u l p h u r b u r n s out. the openings arc closet! anti the sul- phuring process begins, Details m timing, etc.. are available m pamphlets from the extension office. Kruils and vegetables are dried on racks, which may be made in various ways for use out of doors or in an oven. The use of certain woods and metal is ill-advised, either because the wood will w a r p or affecl Ihe lasle of foods; or because Ihe metal chemicals might react with food juices. Foods will dry outside on warm, breezy days in two to three days time. Inside foods dry in six to eight hours in a 120 degree oven, although an oven chcc Fe 3C S ii anrl drie deg nec P in The she befr \\ qua thei foot veg oven thermometer is needed io check Ihe temperature. foods dried either way should be stirred frequently. Herbs such as sage, basil. _. parsley, should be air- dried. because heating over 100 necessary oils. dry out the Peas and beans may IK dried i (he hull, then pasteurized. They can also be picked green, shelled and steam blanched before drying. When dried to preservation- quality, f r u i t is tough and lea; cherries, figs, and such are usually still sticky: vegetables become rigid anc large for tic; peppers shrivel a n d jme leathery and herbs are lie. otli fruits and vetctables cfili from conditioning and eurizing. Conditioning ins pulling' the food in a ;e container, covered with cseclolh, and stirring the J twice a day from 10 days Iwo weeks. Pasteurizing ans putting the food back on rack in a H5 degree oven 10 to 15 minutes, anrl then wing it lo cool, covered, ried foods should be stored containers wilh air tight ers in a cool, dark place. ast week's food preservation class also featured the making of plum jelly - a technique that many Washington County cooks may be familiar with. However, extension economisl Pat Hcch had whay may be a new twist on Ihe use of paraffin to seal the jelly glass. Mrs. Hech simply put several small cubes of paraffin in (he bottom of the jelly glass, The hot syrup melts the paraffin, which rises to the top, sealing Ihe jelly. Some experimentation is needed to know just the riglil amount of p a r a f f i n to use to properly s e a l the jar, The method is not advisable for pre serves or jams, wnicn are loo · (hick to allow all the paraffin · ·0 rise - . · Perhaps the quickest and · easiest way to preserve foods · is in the home freezer, once · (he initial cost of the freezer · is met To freeze properly, how- · ever one has to have a frcczcc · that 'will quick-freeze at minus- · JO degrees and hold food at zero · degrees. A frcezer-refrigeralor · combinalion needs separate · controls for the freezer. · Detailed instructions are · available in 28-page booklet · prepared by the state extension · service, which offers advice on · foods from apples to eggs. · Junior High School participated In a special project to mark the end qf the year in American bistory classes. Students portrayed person* who have played a role in the development of the country and tinder the supervision ot their teacher, Mrs. K a t h r y n R. Nickles. Stale Game Board Warns Of Power Pianf WTTLE ROCK ( A H ) -- The Arkansas Celine and Fisli Coin- mission voted Tuesday io tell the' slate Public Service Commission that a proposed power plaM in Northwest Arkansas shnnld have equipment to clean pollutants f r o m smokestack emissions. The commission said that Southwestern Eleclric Power C f C ' a n d Arkansas Electric Cooperative Corp. should thoroughly discuss whnt steps they wonld take if the ground \vatcr in;, the G e n t r y area becomes contaminated from coal anc aslj storage area runoff. the commission also askcc tii";U the 530-acre lake planner as a water siipply to cool the p f neraUn£ p l a n t be opened to the public for fishing. the commission is an inter venor in the two firms' app!i caUon for the plant which t: ciirrently pending before thi PSC. Tn other action, the Garni and Fisli Commission voted li jjdopl t h e federal government' ne\y m i n i m u m boating rcgu lations effective Aug. 1 so that 1hf' -stale can control enforce- mVnt of them. r TJit' new r e g u l a t i o n s rctjuirej ali boats to be registered and to display resistratipn numbers. if nsefi on na\*igable streams and i m p n u n c i m r n l s of the U.S. A r m y Corps ni Engineers, the boats .'.ISO must h a \ e front and re£f lights. Jonesboro Residents V/in Reprieve On Bills LITTLE HOCK CAP) -- The stale Public Service Commis- skm p n i d T u o ^ ^ ^ y t h a t .lones- hoi'o I'P^iclcnls M i l l nrjt have t o i pay disiu[i'iJ biiU to A r k ; * n a s j Louisiana Gas Co. u n t i l a l t e r j (be utility complc-ics a btudy to! dcic-rmins the accuracy of t:ie bills. in an interim order, (he P.SC said it has no authorit' to set aside a customer's obligation to pay Arkla for gas a c t u a l j y used because the utility is e n t i t l e d to just compensation for gas ac- tuslly delivered. Arkla had said that there was a ^period w h e n it fiici not read mc-ters at Jonc-sborn anrl ?us- lomer bills were estimated. The Jonesboro City Council lodged a complaint with the PSC after 350 Jonesboro residents protested that their Arkla bills had been running about $2ff-a month and then suddenly jumped to as high as S125 in January. After the protest, Arkla made several major changes in the jodesboro office, including the appointment of a new district The PSC said it found t h a t interim relief was due customers whme a c t u a l gas usage had not been verified. Short skits were presented by the costumed students. Participating were Dennis Anderson, a carpetbagger; John Bailey portraying Warren G. Harding and Karen Bradshaw and Patti Potter in a skit on American Red Cross etforls during World War II. Gina Brooks, portrayed Mary PickFord. and Clint Caudle ; American cowboy. Deanna Ca die, Deborah Nlmrno and Dana Harnraons presented a (kit on prohibition days and Krista Crawford a bootlegger during the 1920s. In keeping with this, theme Charles Hutchins was "Pretty Boy" Floyd and Bill Lancy acted the part of "Scarface" Al Capone. Other w e l l known persons depicted included Mary Center as Mrs. Eleanor Roosevelt; J o h n Cole as Gen. Douglas MacArthur, Jimmy Corder as Mussolini; Jay Holt as Theodore Roosevelt; Annette KirkPatrick as Susan B. Anthony: Marty London as Pros. Richard M. Nixon; Kevin Mills as Harry S. Truman; Mike Preston as Adolph Hit General Samey. Marcia ler; Mark Russon as John van: Steven Snide Pennine; Winston Smith as Randall Churchill; Archduke Francis Ferdinand: Mozell Vaugh as Carrie Nation. Tracy Ward as Dorothea Dix and Mark Watkins as Franklin D. Roosevelt. The 1920 "Coke girl" was portrayed by Najuiette Curtis; James Green played the role of a World War i! artilleryman and a skit on Japanese kami kaze planes was presented S? MarcelU Morton, and Bema dette Marinovich. A skit on Ouster's Last Stand was also played by Ronald Patrick, Any Winn and Jimmj Thomas, and- Linda Foster Terry Center and Palti Linsner portrayed three 1950 teenage girls, Jeannie Griffith took the the role of a female airc ' Amtrak Reservations WASHINGTON (AP) -- Persons traveling on Amtrak's Inter-American train through Arkansas will have to have reservations from now on, an Amtrak official said Tuesday. The official said the Inter- American is one of 10 trains to change to all-reservation status because of substantial increase in the number of passen- Th'e train, which made Us first run in March, connects St. Louis with Laredo, Tex., via Little Rock and Texarkana. wrsrker during World War H, Carolyn Fraley played the part of a 1920 movie actress and Peggy McElhaney portrayed Rudolph Valentino. Th» TIMES Is On Top of The' News Seven Days o Week Advertising Industry To Monitor Children's Programs Nortfiwnt Arkonwt TIMES. WcA, May 27, 1*74 pAvrrriviLLi, *RKAM»*» WASHINGTON (AP) - The advertising industry has set up a special program to monitor the $400 million worth of advertisements aimed at children every year. The program. announced Monday .by the Council of Better Business Bureaus with support from advertiser trade associations, is based on the view that children contuse reality and fantasy, and thus are more easily deceived than adults. -The monitoring will he based on principles established two years ago by the Association of National Advertisers owever, a Federal Trade Commission official who ha: been mediating talks between the industry and its critics said the new'program "does not ap pear to represent any ad K»." I saw nothing in the proposals which I thought would or should deflect the FTC staff's efforts to draft comprehensive guides dealing with children's advertising," said J. T h o m a s Rosen, director of the commis s ion's bureau of consumer pro tection. The negotiations have been going on since last August when FTC Chairman Lewis Kngman warned the induslr. that if it did ncl do something to recognize tbat children art I uniquely vulnerable to de«p- ive advertising, the commission would. R.P. Campbell, head of the Better Business Bureau'! na tional advertising division, said the principles on which the new program is to be based will be jeneral, because specific rules are too difficult to draft. Livestock Report Money Stolen SPRINGDALE -- Mrs. E. J. Brown, 313 Price St., reported to police Tuesday that a man she permitted to enter her house to use the telephone stole Ihree dollars from her purse. Mrs. Brown said the man went into the kilchen for a glass of water and took the money which was setting in a cabinet. . Dillon's .Dillon's BONELESS BEEF LOIN Chuck Roast Jupifeffij \ BEEF Sirloin Steak flST SsSuffl .Dillon's, .Dillon's, BEEF LOIN BEEF BONE-IN T-Bone Steak ^ JT O SUJKML BEEF Round Steak POUND ' P O U N D POUND P O U N D i 111 Rodeo Meat Wieners Everyday Discount Prices! Everyday Discount Prices! Dillon's Aged Mature Supr-Trim Beef (Bonelei*) Dillon's Aged Mature Supr-Trim Bo«f 12 oz. PACKAGE Low Everyday Discount Prices! Buttermilk Cake Donutsi Dor*n L-sirv-**' WIENER SIZE BUNS 4 Sandwich Bread Round Steak $ 1.25 Round Tip Di I Ion's Ag*J Mature Supr-TrimBerf Round (Boneln) ^^^^ Dillon's Agad Mature Supr-Trim B««f Loin C « Rump Roast ^ * 1.09 Porterhouse Steak* 1.1 "*1.4« 79' NOT LESS THAN 70S LEAN tresh . Ground Beef EEF Chuck Roast Beef Rib Steak Rump Roast Everyday Discount Prices! E v e r y d a y Discount Prices! , Dillon's AeadMatur« **· D ,|lon's Ag T M c, ur . Sup,-T,im ire Supr-Trim B*«f Loi n VI i ion Mfpva rnajwrw ^w»«-i»»in «*^~i - - - *"^^' ^_ ^^^ _ Heel of Round ...,! 1.19 Sirloin Steak ,- Dillon's Aged Mature Supr-Trim Bo«f ^ Dillon's Ag«d Motur« Supr-Trim B«M( Chuck Blads Round Tip Roast 1.59 Pot Roast Supr-Trim Baaf (Lara* End) Ib. Supr-Trim Bool Shurfine Fresh Pack PICKLES Dill, Kosher Dill or Polish Dill 49* REGULAR 67C Save Del Monte Light Meat Chynk Tuna 6.5 oz. Can REGULAR5M Rib Roast Pi lion's Ao^d Mature Supr-Trinr Cubed Steak Away to lower your food bill, DiHon'* Patti-Mix Dillon's Supr-Trim Pork (1/4 Pork Loin) Asserted Chops Dillon's Supr-Trim Park lain Lb. ,..: ib. Center Ckops Di I lon'j Supr-Trim Park lain Loin Ckops u, Dillon'5Supr-Trim (Shoulder Blade) Pork Steak '1.29 M.39 Chunk Bologna Di lion's Supr-Trim Pork Certified Ib. union s aupr-1 rim I*OTK ^^^^^ Country Style Ribs 89 e Dillon's 7day' Specials wit»a* a Braunschweiger , 69' Everyday Discount Prices! FANCY Everyday Discount Pi;ice! 4 01. Bottle Aztec Regular Tanning Lotion $ 1.44 Mary Ann Short Cakes 4/35 c Light Bulbs Polaroid Polaroid Film Flashcubes ^^ Magicube General Elixtrk Soft Whit« 4 40,60,75 and 100 Watt Pock REGULAR SI.59 Contoc Cold Capsules Reg. $1.39 Color Typ.10* Color TypoSS 8Exp. «lxp. ....Count Sylvanio . 1.5: BONUS $P£C/AL$ Meyers Pure Orange Juice C Yi Gal. Royal Ice Cream 189 DISCOUNT PRICED Gallon Vanilla Everyday Discount Prices Jackson's Ice Cream All 1/2 Ftovort.. Gallon 1.09 Royal Ice Cream 2L,,.«E 95c Gold Cup Ice Cream 3L,-JL 139 U^f^ AASIIv CountryMaid \ AQ · CG IVIIIK Vanilla Mkn Xl"V9 Jackson's Sherbet ^ ^ 45c 'HoVEiTYOF THE weeK" Ice Milk Bars DISCOUNT PRICED 24 Pack 69 FROZEN Shurfine Lemonade 6 oz. Can 9 FOR ONLY $ Aztec Control led Tanning Lotion · 4 oz. ..Bottle 1,62 REGULAR $179 Aztec Clear Sunscreen Lotion 4 02. Boltle SI REGULAR S2.39 Everyday Discount Prices! Fruit Cocktail«»«- Golden Corn ^ ·:..,.. ~. Tomato Soup c.^... Baby Foods *.-^,,.~* nAa Chow, ,,,. _ Wf^f^9 ^···^^ ^"» mono u · tm~ Crisco Oil ^. »^ *1.79 Nestle Quik c -- - «- *l .19 /·* REGULAR 17C Everyday Discount Prices! Margarine Parkay Kroff Whipped Pork ay i* Liquid Biscuits Shurfr.O. . «OI. The Complete Family RECIPE CARD COLLECTION This wee* fid SERIES Open Pit rbeque Sauc Regular, Hot Spicy or.Htckory Smoke Charcoal Brquets ^ iijjjj » rS':.^?^'. N j-r. 1 "Ills. Whole Fryers ^T e lb - *' ·.·-f,y«-yt--:v-T, 1 .-. Dixie Easy Day Paper Plates 79* 9 inch 50 Count REGULAR 99g Always Good Canned Pop Youf Choice of 9 FLAVORS SEASONAL FILE 8 C X F C R RECIPF. CARDS OR BINDER FOR GARDENING YOUR CHOICE EACH99C FlowerGarden BOOK fl This week gel Ch^iplei K 39 Strawberry Halves«~,,~ 10 » 45* n ··. ao»p.d B.«f, n .1. Meat uo(, n ««· w**"i s»«k- « ««· aicken, 12.1. T»ik«y, 12 «J. ll»lion 1 1 »l. Turk.y, 1 1 01. Italia TT* WESTERN GROWN MEAD Lettuce 3 Heads C| FOR ONLY *·- Large Size Valencia Oranges $· for t REGULAR lie 00 NEW SOUTHERN Cucumbers LONG GREEN SLICERS 2 FOR ONLY C A L I F O R N I A F A N C Y "TENDER YELLOW M E A T E D " LB It FLORIDA YELLOW Sweet Corn 8 FOR ONLY BONUS AND 7-DAY SPECIALS EFFECTIVE THRU TUES., MAY 28,1974 J)ILLONCOUPON · *DILLONCOUPON I J)ILLONCOUPON i J)ILLONCOUPON 28 OFF toward the purchase of a 9 oz. Aeiosol Can of SECRET Anti-Petspirant VC-28 limit one Expires 5/28/74 1O OFF toward the purchase of an 18 oz Box of POST GRAPE NUTS VC-10 LIMIT ONE EXPIRES 5/28/74 15 OFF the putchase of ,,, a 36 oz Box V 1 *' ofGAINES BURGERS (Cheese Flavored) LIMIT ONE VC-15 Expires 5/28/74 15 OFF .. the puichase of an 8 or Box of DREAM »HIP Topping Mix VC-15 Limit One EXPIRES 5'28''74 Cattle Met were down slightly from U»t w«tk and less than half of the aunDtr sold a year held this pMPt! weekend in Fayettevttte add 'Springdale. Prices for slaughter cowi were $1 to *3 tower and steady to $2.50 higher for slaughter bulls. according to the Federal- State Market News Service. 'SPRINGDALE CATTLE: Estimated receipts 600. week ago 748. year ago 2133. Slaughter c o w s 1.-2. lower. Slaughter bulls steady to $2.50 higher. Feeder steers steady to (1. higher. Feeder heifers steady to $2. higher. Supply largely Good and Choic* 300-600 Ib. feeder steers. 25 per cent heifers, 20 per cent cows and 1 per cent bulls. SLAUGHTER COWS: Utility and Commercial $26.-30.50. High dressing Utility $30.50-31.20. Cutter J25.-27. Canner $23.20-25. SLAUGHTER BULLS: Yield grade 1-2 1190-1575 Ibs. $38.44.40. FEEDER STEERS: Choice 300-400 Ibs. $44.50-47.. 400-500 bs. $41.75-45.50, 500400 Ibs. £3942.25, 600-700 Ibs. $37-39.25. iiigh Good and low Choice 200300 Ibs. $45-49, 300-400 Ibs. $42.45. 400-500 Ibs. $38.-42. 500-600 Ibs. $36-39. Good 300-400 Ibs. $38-42., 400-500 Ibs. $35.50-38. FEEDER HEIFERS: Choice 200-250 Ibs. few sales $49.5053.50, 250-300 Ibs.' $44.25-49.25. 300-400 Ibs. few sales $40.50-43., 400-500 IDS. $37-40.25, 500-600 Ibs. $34.5-37.25. High Good and low Choice 300-400' Ibs. $37.-40.. 400500 Ibs. $34.-37.25. 500-600 Ibs. $31.-33.50. Good 300-400 Ibs. $34.37.. 400-500 Ibs $32.-34.50. REPLACEMENT C 0 W S, t Choice 2-7 year old 700-1000 Ibs. $29.80-534. Good $25.-28.30. COW AND CALF PAIRS: Good and Choice 3-7 year old cows wilh 75-150 Ib. calves at side $332.50-375. HOGS: Estimated receipts 150, including 5 sows and , no boars, week ago 189, year ago 313. Compared to last week barrows and gills .50 lower. Sowl about steady. BARROWS AND GILTS: US 1-3 200-250 Ibs. $26.50-27. . . Sows; US 1-3 300-500 Ibs. $20.21. FEEDER PIGS: US 1-2 50 60 Ibs. $22-24. per n««i; US 1-2 30-40 Ibs. $26-22 per head; 40-50 Ibs. $I9.-22.50 per head. FAYETTEVILLE : CATTLE: Estimated receipts 1000, a week ago 904, year ago 1544. Slaughter cows J1.-3. lower. Slaughter bulls S1.2S higher. Feeder steers steady to $1. higher most advance on 400500 Ibs. Feeder heifer generally steady. Largely good and choic« 300-600 Ibs. Feeder steers 25 per cent heifers. 15 per cent cows, 1 per cent bulls. SLAUGHTER COWS: Utility and commercial $25.50-29.75 High Dressing'-Utility $29.7530.75. C u t t e r $24.-27. Canner $22.75-24.' V-' SLAUGHTER BULLS: Yield grade 1-2 1320-1615 Ibs. $37-40'.' FEEDER STEERS: .CHOICB 200-300 Ibs. $47.-53. 300-400 Ibs. J43.-47.25, 400-500 Ibs. $39.-43. 500-950 Ibs. $3S.-40. High good and low Choice 20fl-300 ; lbs. $43.47. 300-400 lbj. $39.-43; 400-500- Ibs.. $36.30-39.25. 500 600'lbs. $35.37.10. Good 300400 $3S,-39.50 400600 !bs. $34-36.50. S e v e r a l Holslein 695-1225 : IbsX $28.75-32. high Standard and Good FEEDER HEIFERS: Chojc* 200-300 Ibs. .$45.-51. 300-350 Ibs. $39.-43. 350-500 Ibs. $35.-38.50. 500^00 Ibs. $33.-35.50. 'Good and Choice 300-400 .Jbs $36.-39.25. 400-500 Ibs. $33.-36. 500600 Ins; $31.-33;50. 300 Ibs and up $31.5036. :-: REPLACEMENT C 0 W S I Choice 3-8 year old 700-1000 Ibs. $29.-33..Gpod $27.50-32. COW AND CALF PAIRS: Choice 3-8 year old cows with' 150-250 Ibs. calves at side $385.485. per pair. Good Choice 3-4 year old cows with 75-250 Ib. calves at side $325.-410. per pair. HOGS: Estimated receipts 259 including 13 sows and 4 boars, week ago 388, year ago 356. Compared to last week's sales: Barrows and gilts $1. lower. --. BARROWS AND GILTS: US 1-2 200-240 Ibs S27.-27.50 with US NO. 1 250 Ibs. 28.; US 1-3 200-37S Ibs. $26.50-27. SOWS: US 1-3 31)0-400 Ibs. $19.25-20.25; 400-450 Ibs $18.7519.60 EOA Seeks Local Volunteer Help The Economic Opportunity Agency Nutrition Program .for the Elderly in Washington County is seeking volunteer drivers lo transport lunches in vans from the central kitchen at the Newman Center - in Fayetteville to four meal site* in the county. ' There are two established routes from the Newman Center lo the Prairie Grove and Lincoln sites, and from Ihe Newman center lo Ihe Fayettevillt anti Springdale sites. Individuals may volunteer for one day per week from 10:39 a.m. lo 1:30 p.m. or may serve as back-up drivers for ill or vacationing regular drivers. Drivers may eat at the meal site free or may contribute a small amount. The Nutrition Program, for the Elderly, sponored by the Economic Opportunity Agency, is currently serving meals at four locations to 230 elderly persons according lo Peggy Ford, director of the program. Regular drivers at this time are volunteers of the Retired Seior volunteers o( the Retired Senior For more information about becoming a volunteer driver, please call Bill Gauss, RSVP Director, at 7ol-3750 or Shirley Rosenberg, Volunteer Coorii- inator for the Nutrition gram, at 52!-1391 I

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