Hundreds attend Gibson EMC annual meeting

Hundreds of Gibson Electric Membership Corporation customer-owners and friends came to the Obion County Central High School on Saturday, August 9, for the cooperative’s 72nd annual meeting. Guests were captivated by Magician Norman Spencer, who amazed everyone with his magic and kept them laughing hysterically.

Country music recording artist Andy Childs and his band were a definite hit with the crowd too. The children visited with Louie the Lightning Bug, CFL Charlie, and Bubbles the Clown, while the adults took advantage of the health fair, picked up information from energy exhibits, participated in the business meeting, and enjoyed free barbecue and hot dog lunches.

Gibson EMC Board Chairman Mack Goode opened the business meeting by thanking customer-owners for their attendance and participation. “I and your other board members appreciate your involvement and your support,” Goode said. “You can be sure that we will work hard to earn your continued support in the future,” he said.

In his report, Gibson EMC President & CEO Dan Rodamaker talked about the country’s energy challenges. He explained that surplus electric generation built in the late ‘70s and early ‘80s is nearly exhausted. “This is at a time when the Department of Energy forecasts that the demand for energy will increase by 17 percent by 2020 and by 30 percent by 2030,” Rodamaker said. “Already, we’re feeling the impact on our electric bills,” Rodamaker said. “During the past year, Gibson EMC has had to pass through a TVA base rate increase and quarterly TVA fuel cost adjustments,” he said.

“Your cooperative is now paying 80 percent of its revenue to TVA for power, whereas last year that number was 75 percent.” “Even though we are paying TVA, our power supplier, more for wholesale power, Gibson EMC has held the line on expenses,” Rodamaker said. “We have not increased our distribution rates for the last five years.” Rodamaker cited examples of things Gibson EMC is doing to hold down costs and improve service.

“We are completely dedicated to providing you with excellent service at the lowest possible cost; but if we are to continue providing you with an ample supply of affordable electricity in the future, we need your help,” Rodamaker said. Rodamaker called on customer-owners to conserve energy and talk to their legislators. “Ask them what they are doing to ensure you will continue to have a reliable and affordable supply of electricity in the future,” he said.

“Remind them that the decisions they make regarding generation and climate change need to be balanced and well thought-out because they will have enormous implications.” Following the business meeting, the Gibson EMC board of trustees held an organizational meeting and elected officers. Mack Goode was re-elected chairman; Bobby Patterson was re-elected vice chairman; Don Leathers was re-elected secretary-treasurer; and Keith Heglar was re-elected assistant secretary-treasurer.

Carlisle District Court Report

August 6th Misty J. Turner, Arlington. (1)Speeding 13 MPH over limit-Pled Guilty. $26.00-suspended, to attend state traffic school, $138.00 CC; (2)Reckless Driving-Pled Guilty $50.00.

Daniel J. Potts, Barlow (1)operate MV under/Infl Alc/Drugs, .08 Aggravator. (2)Operate MV under/ Infl Alc/ Drugs, w/.08 Aggravator. Jury Trial 11-13-08.

David Zahn, Arlington. (1)Unlawful Imprisonment-2nd Degree-Dismissed Without Prejudice On Motion Of Commonwealth; (2)Unlawful Imprisonment-2nd Degree-Dismissed Without Prejudice On Motion Of Commonwealth.

Aaron Storey, Bardwell (1)Harassment (Physical Contact) No Injury. Dismissed Without Prejudice On Motion Of Commonwealth (2)Harassment-No Physical Contact. Dismissed Without Prejudice On Motion Of Commonwealth.

Michael A. Martin, Wingo. (1)Criminal Trespass-2nd Degree; (2)Criminal Mischief-3rd Degree. Pretrial Conference Continued To 8-13-08.

Andrea K. Hurt, Clinton. Theft By Deception-Include Cold Checks Under $300.00. Pled Not Guilty. Public Defender Appointed. Pretrial Conference 8-27-08.

Teresa L. Schatz, Mayfield. (1)Criminal Trespass-1st Degree (2)Harassment (physical Contact) No Injury. (3) Criminal Mischief-3rd Degree. Bench Warrant Issued.

Marsha Lynn Mills, Paducah. Possession Of Marijuana-Pled Guilty. Sentencing Set For 8-13-08.

Tommy O’Steen, Clinton. Flagrant Non Support. Waived Preliminary Hearing. To Be Heard By Grand Jury 8-07-08.

Tips to safely can and freeze fruits and vegetables

Released by Sara Bogle
Carlisle County Extension Agent for Family and Consumer Sciences

  Many people would like to preserve fresh fruits and vegetables from their own gardens or from local farmers’ markets to savor when the items are not in season. To preserve produce safely, the U.S. Department of Agriculture provides time-proven canning and freezing procedures.

Blanch vegetables before freezing them. Blanching is the process of heating or scalding vegetables in boiling water or steam for a short time. This slows or stops enzymatic action that reduces flavor, color and texture. It also removes dirt and organisms from vegetable surfaces; helps retard vitamin loss; and wilts or softens vegetables, making them easier to pack in freezer containers. Use a wire blanching basket and covered saucepan or a wire basket in a large kettle with a fitted lid. Use 1 gallon of vigorously boiling water per pound of prepared vegetables.

After putting vegetables into the basket, lower it into the container and begin blanching time as soon as the water returns to a boil, usually within one minute. If it takes longer to return to a boil, you’re using too much vegetable for the amount of water. Be sure to keep heat high for the total blanching time.

Quickly and thoroughly cool vegetables to stop the cooking process. Otherwise, they’ll be overcooked and lose flavor, color, vitamins and minerals. Inadequate draining before freezing, slow freezing or temperature fluctuations above 0 degrees Fahrenheit might cause this. It can also affect a frozen vegetable’s texture and appearance.

Frozen food is only as good as the quality of the fresh food. So choose high-quality products at optimum maturity and freshness. Although freezing doesn’t kill all bacteria, yeasts and molds in food, it does keep them from rapidly multiplying when the food remains at 0 degrees F or less. However, surviving organisms can multiply when the food is thawed.  When canning foods, wash and blanch them before filling jars.

Do not over pack jars as this can cause inadequate processing and result in unsafe food. Nearly all fresh vegetables must be processed in a pressure canner for the required USDA processing time. Pickled foods, such as acidified tomatoes and pickles, can be safely processed without pressure in a boiling water bath.

It’s very important to allow steam to escape for 10 minutes before closing the valve or putting the weight on the vent of the pressure canner. This allows the inside temperature to correspond to that of the pressure gauge.

If you discover an unsealed jar within 24 hours, the food can safely be re-canned. Remove the lid and check the jar sealing surface for tiny nicks. Change the jar if needed and add a new, treated lid; then reprocess using the same original processing time. Properly canned food will retain optimum eating quality for at least one year when stored in a cool, dry place.

Canned food might lose some quality in a few weeks or months if stored in a warm place (near hot pipes, a furnace or in direct sunlight), depending on the temperature. Dampness might corrode cans or metal lids, causing leakage and food spoilage. Testing of pressure canner lids as well as more information on canning, freezing and other food preservation topics is available at the Carlisle County Cooperative Extension Service in Bardwell.