12 Broadcaster Press September 27, 2016 www.broadcasteronline.com School Lunch Menu’s No Room For Error In National Security Strategy Menus listed below are for September 28 - October 4. Menus are subject to change without notice. Vermillion Schools By Sen. John Thune The recent bombing and attempted bombings in New York and New Jersey, as well as the shopping mall attack that occurred less than 200 miles from South Dakota’s eastern border, have reminded us once again that the United States isn’t immune to the risk posed by radical Islamic terrorism. Sadly, we’ve seen these types of attacks before, both in San Bernardino and Orlando. We must remain vigilant and do everything we can to ensure potential risks are identified and eliminated, because when it comes to our national security strategy, there is no room for error. ISIS has already claimed responsibility for the attack in St. Cloud, a city typically more threatened by an early winter than a knife-wielding ISIS fighter. And we know the man responsible for planting explosive devices in New York and New Jersey neighborhoods was inspired by the radical teachings of Al Qaeda and ISIS leaders. Law enforcement and intelligence communities acted swiftly after these attacks, and I’m hopeful we’ll soon know more about them, the men who carried them out, and in doing so, be able to piece together their motives and any additional ties to terrorist groups like ISIS. ISIS, once described as the “JV team” by President Obama, has quickly grown into a global network. There’s no question the rise of ISIS can be traced, in part, to the president’s decision to prematurely withdraw U.S. troops from Iraq. Our departure from the region left a hole in Iraq’s security, which created an opportunity for ISIS to expand its reign of terror. Despite the carnage that’s repeatedly filled our TV screens – carnage that cannot be denied – the president and his administration continue to downplay the threat posed by ISIS. This is a gross miscalculation. In Congress, we’re working to keep American families safe from the threat of terrorism. Senate Republicans will continue to push for the resources our military needs to defeat ISIS and other threats abroad. We will continue pursuing policies that strengthen our borders so we know who is coming in and out of our country – a key component to our national security. And we will continue supporting policies that give our intelligence and security agencies the tools they need to keep the American people safe. As the leader of the Commerce Committee, which oversees our nation’s transportation system, I’ve looked for ways to improve security on our nation’s roads and railways, and in our skies, too. I fought hard to include numerous airport security provisions in the aviation bill I helped get through Congress earlier this year. Also, I recently introduced a bill that would strengthen security on our nation’s highways and railways by closing the gap in the Transportation Security Administration’s approach to surface transportation security. Terrorists don’t target one political party or another. They don’t care if you’re a Republican, Democrat, or Independent. Their only goal is to disrupt our peace of mind and cut to the core of our freedom. So when it comes to national security, leaders in Washington must rise above politics and work together to defeat ISIS and fund the men and women who defend our freedom around the globe. It’s our duty, and it’s what the American people deserve. Breakfast Available everyday: Breakfast entrée or choice of cereals with toast. Fruit or Fruit Juice, Milk choices Wednesday – A. Pancakes with Syrup, B. Cereal Choices and Toast, Pineapple, Juice Choices, Milk Choices Thursday – A. Egg & Cheese Biscuit Sandwich, B. Cereal Choices and Toast, Applesauce, Juice Choices, Milk Choices Friday – A. Fresh Baked Cinnamon Roll, B. Cereal Choices and Toast, Mixed Fruit, Juice Choices, Milk Choices Monday – A. French Toast Sticks, B. Cereal Choices and Toast, Peaches, Juice Choices, Milk Choices Tuesday – A. Yogurt with Goldfish Grahams, B. Cereal Choices and Toast, Pineapple, Juice Choices, Milk Choices Vermillion Elementary Schools Lunch Wednesday – A. Domino’s Pizza, B. Teriyaki Chicken Sandwich, Mixed Vegetables, Chocolate Chip Cookie Thursday – A. Home-style BBQ Pork Sandwich, B. Hot Dog, BBQ Beans, Coleslaw on FVB, FMS: Melon on FVB Friday – A. Home-style Beef Stroganoff, B. Italian Dunkers with Marinara Sauce, Golden Corn Monday – A. Pancakes and Sausage, B. Sloppy Joe, Potato Triangle Tuesday – A. Chicken Nuggets, B. Italian Dunkers with Marinara Sauce, Peas, Carnival Cookie Lunch Wednesday – Domino’s Pizza, Mixed Vegetables, Chocolate Chip Cookie Thursday – Home-style BBQ Pork Sandwich, Baked Beans, Home-style Coleslaw Friday – Beef Stroganoff, Golden Corn Monday – Pancakes and Sausage, Potato Triangle Tuesday – Italian Dunkers with Marinara Sauce, Peas, Carnival Cookie Vermillion High School Lunch Wednesday – Beef Stroganoff, Dinner Roll, Golden Corn Thursday – Fusion Food: Cuban Hot Dog, Baked Beans, Coleslaw Friday – Domino’s Pizza, Mixed Vegetables, Chocolate Chip Cookie Monday – Pancakes and Sausage with Eggs, Potato Triangle Tuesday – Home-style Macaroni and Cheese, Dinner Roll, Peas, Carnival Cookie St.Agnes School Lunch Wednesday – A. Domino’s Pizza, B. Teriyaki Chicken Sandwich, Mixed Vegetables, Chocolate Chip Cookie Thursday – A. Home-style BBQ Pork Sandwich, B. Hot Dog, BBQ Beans, Coleslaw on FVB, FMS: Melon on FVB Friday – A. Home-style Beef Stroganoff, B. Italian Dunkers with Marinara Sauce, Golden Corn Monday – A. Pancakes and Sausage, B. Sloppy Joe, Potato Triangle Tuesday – A. Chicken Nuggets, B. Italian Dunkers with Marinara Sauce, Peas, Carnival Cookie Elk Point-Jefferson Breakfast Wednesday – A. Oatmeal with Topping Bar, B. Cereal Let The Dakota Senior Meals Broadcaster and Plain Talk Make Cash For You! Vermillion Middle School Served at The Main Street Center & Town Square, “Meals on Wheels” Please call before 9:00am to schedule or cancel a meal at 624-7868. Menus listed below are September 28 - October 4. Menus are subject to change without notice. All menus are served with whole grain bread and 1% milk unless otherwise noted. Pesto (from Kitchen How website, adapted by Grace Freeman) Makes about 1 cup 2 healthy bunches or about 6 cups gently packed) basil leaves, or other herbs, (I like to use cilantro) 1/2 cup walnuts, pecans, or pine nuts (sunflower seeds can also be added) 1/2 cup grated parmesan cheese (or any other hard cheese like pecorino or Grace Freeman, RN asagio) is owner and operator of a 1-2 garlic cloves small market garden farm 1/4 teaspoon salt northwest of Vermillion. 1/4-1/2 cup extra-virgin olive oil She sells herb plants, and Using a blender or food processor, fresh herbs at the Vermillion combine half of the basil with the Area Farmer’s Markets on nuts, cheese, cloves, and salt. Blend Thursday afternoons at the continuously until the ingredients are Clay County Fairgrounds off finely chopped. Scrape down the sides of Cherry St. in Vermillion. of the bowl and add the rest of the basil. Blend until a uniform paste has formed. Scrape down the sides of the bowl as needed. Then, with the blender running, stream in the olive oil. Less olive oil will make a paste good for spreading on sandwiches and pizzas; more will make a sauce better for pastas and stirring into soup. Scrape down the sides of the bowl and continue blending as needed until the olive oil is emulsified into the basil and the pesto looks uniform. Taste the pesto and add more salt, garlic, nuts or cheese as needed to taste. Pesto will darken and brown very quickly when exposed to air, but will still be tasty and fresh for several days. For best appearance, use it right away. If storing, store it in the smallest container possible and thoroughly press the pesto to eliminate air pockets. Pour a little olive oil over the surface, cover, and refrigerate for up to a week. Pesto can also be frozen for several months. A little pesto goes a long way: Use ¼ to ½ cup of pesto for making pasta to serve 4 people. Use a teaspoon to spread on sandwich bread, when making a savory lunch. Use as a topping on pizza; spread a thin layer over the crust before adding the tomato sauce. The cilantro pesto is excellent on pizza! NOTE: Basil is also stored easily by just processing it with olive oil and salt and freezing it in ice cube trays. Then, add to a variety of dishes throughout the winter. If you or someone you know would liketo be featured in Cook’s Corner please contact micki.schievelbein@yankton.net www.broadcasteronline.com | 605-624-4429 201 W. Cherry Street | Vermillion, SD Let The Broadcaster & Plainparty Broadcaster and Plain Talk private Talk Make Cash now FREE classified line ads areFor You! for 30 Broadcasterless. If you Talk private than words or & Plain need more party classified line ads worry you still for 30 30 words, don’t are now FREE won’t words or less. If you ad is only $.90 and pay alot. A 31-word need more than 30 words, don’t worry you still won’t pay a lot. the cost only goes up $.50 per word A 31-word ad is only 90¢ and the cost only thereafter. 50¢ per word thereafter. goes up Place your ad by calling the Place your ad by calling the Broadcaster/Plain Talk office at Broadcaster/Plain Talk office 605.624.4429 or by stopping in at at 605-624-4429 or by stopping 201 W. Cherry Street today! in at 201 W. Cherry Street today! Choices and Toast, Apple Wedges, Juice Choices, Milk Choices Thursday – A. Egg and Cheese Biscuit Sandwich, B. Cereal Choices and Toast, Applesauce, Juice Choices, Milk Choices Friday – A. Fresh Baked Cinnamon Roll, B. Cereal Choices and Toast, Sliced Peaches, Juice Choices, Milk Choices Monday – A. French Toast Sticks, B. Cereal Choices and Toast, Apple Wedges, Juice Choices, Milk Choices Tuesday – A. Sausage Gravy over Biscuit, B. Cereal Choices and Toast, Pineapple, Juice Choices, Milk Choices Elk Point-Jefferson Elementary & Middle School Lunch Wednesday – A. Home-style BBQ Pork Sandwich, B. Hot Dog, BBQ Beans, Coleslaw on FVB Thursday – A. Home-style Beef Stroganoff, B. Italian Dunkers with Marinara Sauce, Golden Corn, FMS: Melon on FVB Friday – A. Pizza (ES), Big Daddy Pizza (MS), B. Teriyaki Chicken Sandwich, Mixed Vegetables, Chocolate Chip Cookie Monday – A. Pancakes and Sausage, B. Sloppy Joe, Potato Triangle Tuesday – A. Chicken Nuggets (ES), Buffalo Ranch Chicken Wrap (MS), B. Home-style Golden Macaroni and Cheese, Peas Elk Point-Jefferson High School Lunch Wednesday – Fusion Foods: A. Cuban Hot Dog, B. BBQ Rib Sandwich, Baked Beans, Home-style Coleslaw Thursday – A. Home-style Beef Stroganoff, Dinner Roll, B. Italian Dunkers with Marinara Sauce, Golden Corn, Melon Friday – A. Big Daddy Pizza, B. Teriyaki Chicken Sandwich, Mixed Vegetables, Chocolate Chip Cookie Monday – A. Pancakes and Sausage with Eggs, B. Sloppy Joe, Potato Triangle Tuesday – A. Home-style Golden Macaroni and Cheese, Dinner Roll, B. Buffalo Ranch Chicken Wrap, Peas Irene-Wakonda School Breakfast Available every day: Breakfast entrée or Choice of cereals w/toast, Fruit, Milk Choices Wednesday – Dutch Waffle, Fruit, Milk Choices Thursday – Cheesy Eggs and Toast, Fruit, Milk ChoicesFriday – Glazed Donut, Fruit, Milk Choices Monday – N/A Tuesday – N/A Irene-Wakonda Elementary School Lunch Wednesday – A. Sloppy Joe, B. Hot Dog on a Bun, French Fries Thursday – A. Macaroni and Cheese with Bread, B. Chicken Wrap, Green Beans Friday – A. Tater Tot Casserole with Bread, B. Cheese Pizza, Carrots Monday – N/A Tuesday – N/A Irene-Wakonda Middle & High School Lunch Wednesday – A. Sloppy Joe, B. Hot Dog on a Bun, C. Italian Sub, French Fries Thursday – A. Macaroni and Cheese with Bread, B. Chicken Wrap, C. Roast Beef and Cheese Sub, Green Beans Friday – A. Tater Tot Casserole with Bread, B. Cheese Pizza, C. Turkey and Cheese Sub, Carrots Monday – N/A Tuesday – N/A Wednesday – Ham Loaf, Baked Potato, Carrots, Strawberries with Whipped Topping Thursday – BBQ Roast Beef, Cooked Carrots, Tossed Salad, Waldorf Salad Friday – Upside Down Pizza, Potato Wedges, Seasoned Spinach, 7 Layer Salad, Mandarin Oranges Monday – Cooks Choice Tuesday – Ham Loaf, Baked Sweet Potato, Green Beans, Orange Division Of Parks And Recreation Honors Employees PIERRE, S.D. - The South Dakota Game, Fish and Parks (GFP) recently recognized several individuals for their dedication and hard work in the state parks system. The awards were made at the Parks and Recreation Division’s fall meeting in Sioux Falls. “This year’s honorees were all very deserving,” said Bob Schneider, assistant director of the Division of Parks and Recreation. "The dedication of these individuals can be seen in parks across the state and is enjoyed by the many visitors to South Dakota state parks and recreation areas each year." Derek Dorr of Canistota received the 2016 South Dakota State Parks Distinguished Service Award. GFP employees who embody the mission of the state park system are selected for the honor. Dorr has been park manager at Lake Vermillion Recreation Area for over 10 years. A Program Innovation Award was given to Indian Creek Recreation Area park manager Dan Richards of Mobridge. Richards worked with the City of Mobridge to develop a plan for the area’s first enclosed fish cleaning station. Lance Catron of Rapid City received an Award of Appreciation. Catron manages nine campgrounds and 30 seasonal employees at Custer State Park. An Award of Appreciation also went to state park law enforcement officers. The five individuals have a combined 98 years of experience with the parks. Officers include Duane Stanley, Calvin Meyer, Dan Shaffer, Scott Pospishil and Kevin Stolz. Teamwork Awards were presented to two different groups. The first, to the staff involved with the development efforts of South Dakota’s newest state park at Good Earth State Park at Blood Run. The second teamwork award recognized the maintenance crew at Lewis and Clark Recreation Area who constructed an addition to the welcome center. The crew was able to complete the new construction while maintaining their daily workload. The effort saved the state money by not having to hire a contractor. The 2016 Seasonal Employee of the Year Awards were given to Dave Stroup, who has been employed at West Whitlock Recreation Area near Gettysburg for the past 17 summers, and Gene Perkins, who has spent ten summers as a seasonal employee at Lake Hiddenwood Recreation Area near Selby South Dakota State Parks recognized four distinguished volunteers. Ron and Kathie Fry of Alliance, Nebraska, were honored for years of volunteer work at Custer State Park. The couple assists with many of the park’s special events, and Ron’s photography appears in several park publications. Kate Solberg and Tessa Steinmiller of Baltic were recognized for their time spent assisting with park programming at Palisades State Park. Home of Great Results since 1934 201 W Cherry St. • Vermillion, SD • Phone: 624-4429 Fax: 624-2696 • BroadcasterOnline.com