COOL! ~News Release

March 3, 2010
18 finish emergency response training at Northwest








Cribbing is used to raise the debris off of the victim. 18 people recently completed C-CERT training at Northwest

Left, rescuers pass cribbing material from a Maryville Fire and Rescue truck to the location of a victim trapped under heavy debris during recent Campus-Community Emergency Response Team (C-CERT) training. The cribbing, along with leverage bars, is used to raise the debris off of the victim. Right, 18 individuals completed the training, including three faculty members. (SUBMITTED PHOTOS)

MARYVILLE, Mo. – Eighteen individuals recently completed this trimester's Campus-Community Emergency Response Team (C-CERT) training at Northwest.

The C-CERT program educates people about disaster preparedness for hazards that may impact their area and trains them in basic disaster response skills, including fire safety, light search and rescue, team organization and disaster medical operations. Using training learned in the classroom and during exercises, C-CERT members can assist others in their neighborhood, campus or workplace after an event when professional responders are not immediately available to help.

The training is open to all students, staff and faculty at Northwest.

It concludes with a disaster simulation. Fifteen role players, consisting of school guidance counseling graduate students enrolled in Dr. Linda Sterling's course, acted as victims of a disaster.

The following individuals completed the training:

Nathan Barnes
Larry Boller
Ann Cherne
Jackie Eckle
Mattew Engel
Alice Foose
Andrew Haring
Aaron Johnson
Heidi Johnson
Cynthia Perkins
Dylan Scobee
Melissa Searl
Jessica Seipel
Karna Shepherd
Mitchell Wahlen
Lauren Leach
Sunshine Sutherland
Christopher Edwards

The following people were trainers or safety observers for the program:

Dr. April Haberyan
Dr. John Fisher
Diana Pope
Dr. John Pope
Tanja Shimak
Regina Butler
Bryan Williams
JoDee Lantz
Chaz Johnson
Bradley Head

For more information contact Dr. April Haberyan, assistant professor in the psychology, sociology and counseling department, at 660.562.1305 or ahaber@nwmissouri.edu.



# # #

For more information, please contact:

Mark Hornickel
Media Relations Specialist
E-mail: mhorn@nwmissouri.edu
Phone: 660.562.1704
Fax: 660.562.1900

Northwest Missouri State University
215 Administration Building
800 University Drive
Maryville, MO 64468

CERT finished!

As I posted earlier, Yea! I finally was able to take CERT classes. Well now I think I’ll share my thoughts about the class and let you know what CERT is.

CERT stands for community emergency response team. And what you do there is learn how and what to do in case of an emergency in your neighborhood.

You learn very basic first aid, fire suppression, and light search and rescue. I had fun meeting new people and relearning and learning new procedures. I learned where my weaknesses were and what myy strengths are.

Some of the things you can do as a trained CERT person can help when you have a crisis in your community. I know of many examples that can help you think about where you can help.

When Elizabeth Smart was kidnapped many of the people searching the mountain side were trained in search and rescue.

In July 2009, there was a landslide in Logan, Utah. Cert personnel helped with the emergency.

Here in my own community, my first winter living here we had an ice storm that knocked out power to most people for a week. Some people lived in their offices and we had one household come to our house to take showers and eat. My house had power and I had plenty of heat because I had a wood burning stove. My house was taken care of because of my family’s preparation. This made it possible for my husband to keep his radio station on the air. And so that the people of this community could find out what was going on and where to go if they needed shelter. At this time in 2007 we didn’t have the CERT program here.

For this community, we have CERT available on campus. Check your local fire department or community government offices for a location near you. Or you can search for one close to you at:

http://www.citizencorps.gov/cc/searchCert.do?submitByZip

Emergencies "in a pinch"

While taking the First Aid part of my CERT, one of the ladies shared a story of an emergency that happened in her family. I asked her to email her story to me to share it here so you could be thinking about what you could use "in a pinch" in an emergency. Thank you Karna!





Emergencies don't always happen at convenient times or when you have the essential materials handy. Sometimes you have to make due with the materials you can gather around you. For example, if you don't have sterile 4x4 gauze pads, in a pinch a t-shirt will do or a pillow case can be used as a sling. The key is that sterility is preferable. Some common sterile household items that could be used as a dressing when nothing else is available are women's feminine napkins, tampons, sealed packages of diapers, or even incontinence pads. As long as these products are still in their sealed packages then they are sterile and can be used as an alternative sterile dressing. A word of caution: please note that if you decide to use these items to pay particular attention to any treatment they may have received. For example, my younger brother who is extremely prone to horrible nose bleeds had one such episode one afternoon while we were out with our mother. We didn't have anything readily available to put on his face to catch or stop the bleeding. What we came up with was to cut a tampon in half and put each half up each of his nostrils. Voila! Crisis averted, or so we thought. About 10 minutes after the initial insertion he began to become agitated. He began waving his hands in front of his face and told us that the inside of his nose was burning. After taking a better look at the tampon we used to stop the bleeding we found that it was a scented tampon. As the tampon began soaking up the blood the chemical perfume wicked its way up his nose and into his sinus cavity causing him pain. If we had paid better attention to what we were using as an "in a pinch" dressing we wouldn't have caused him any pain other than the embarrassment of being 17 and having a tampon shoved up your nose by your big sister. Love ya Matt!

Karna

CCERT!

Finally!

I am now taking the CERT program offered at my university. I am so excited to be able to finally take this class. I encourage you all take the course if you get the opportunity. You will at least be able take care of yourself.

Best wishes to you all.

Cynthia

Food Storage Cooking Made Easy

Food Storage Cooking Made Easy

by Debbie G. Harman

LDS cooks around the world have often looked at their freeze dried food and thought, “Can I actually make anything good out of this?” The answer is a resounding yes! Try out some of these delectable recipes and be surprised at how good food storage can actually taste.

Shepherd's Pie
* 3 cups dried potato slices
* 1 quart mixed vegetables
* Salt and pepper
* Paprika


Boil potatoes until tender and drain. Drain vegetables and pour into a greased 9 × 13 casserole dish. Spread potatoes over vegetables. Sprinkle with salt, pepper, and paprika. Bake at 350 for 30-40 minutes.



Beef Stroganoff
* 2 pounds ground beef
* Salt, pepper, and garlic powder to taste
* 1 can cream of mushroom soup
* 2 tablespoons Worcestershire sauce
* 1 can evaporated milk
* 3 tablespoons sour cream powder
* 1/4 cup water
* Egg noodles


Brown ground beef with salt, pepper, and garlic powder. Drain fat. Stir remaining ingredients into browned meat. Simmer until heated through. Serve over hot cooked egg noodles.



Brown and Wild Rice Pilaf
* 1 (4-ounce) can mushrooms, chopped
* 1/2 cup green onions, chopped
* 1 tablespoon vegetable oil
* 3 1/2 cups water
* 3 teaspoons chicken bouillon
* 1 cup brown rice
* 1/2 cup wild rice
* 1/2 teaspoon dried basil
* 1/8 teaspoon black pepper
* 1/2 cup frozen peas
* 1 carrot, shredded


In a large saucepan, saute mushrooms and green onions in hot oil until tender. Add water and bouillon and bring to a boil. Add brown and wild rice, basil, and pepper. Cover and reduce heat. Simmer 40 minutes or until rice is tender and most of the broth is absorbed. Stir in peas and carrots and simmer 5 minutes or until heated through.



Split Pea Soup
* 1 pound dry green split peas
* 1 ham hock
* 1/2 cup minced onions
* 2 teaspoons chicken bouillon
* 2 1/2 quarts water
* Salt and pepper
* 1/2 cup dehydrated diced carrots
* 1/2 cup dehydrated diced celery
* 1 10 ounce can evaporated milk
* 2 tablespoon butter (dried or fresh)


Combine split peas, ham hock, minced onions, bouillon, water, salt, and pepper into a large soup pot. Bring to a boil. Cover and simmer 1 hour, stirring frequently. Add carrots and celery and simmer additional hour or until tender. Remove ham hock; de-bone and chop ham. Return chopped ham to soup. Stir evaporated milk and butter into soup and heat through.



Applesauce Muffins
* 2 cups applesauce
* 1/2 cup butter, softened
* 1 cup sugar
* 2 eggs, well-beaten
* 2 cups whole-wheat flour
* 1 1/2 teaspoons baking soda
* 1/2 teaspoon salt
* 2 teaspoon ground cinnamon
* 1 teaspoon ground ginger
* 1 teaspoon allspice


Mix first four ingredients until well blended. Sift dry ingredients together. Stir into applesauce mixture until just moist. Pour into greased or paper-lined muffin cups. Bake at 350 for 20 minutes or until tops are golden brown. Yield: 2 dozen muffins.



Lemonade Cream Pie

Pie crust
# 1 1/3 cups whole-wheat flour
# 1 1/3 cups unbleached flour
# 1 teaspoon salt
# 3/4 cup shortening
# 6 tablespoons cold water


Sift flours and salt together. Cut in shortening until coarse and crumbly. Sprinkle in water a few tablespoons at a time. Blend together with fork until dough forms into a ball. Roll out on lightly floured surface. Gently roll dough around rolling pin and lift over pie pan. Unroll dough and gently press down into sides and bottom of pan. Trim crust 1/2-inch wider than pan. Fold edge under and pinch to flute. Bake according to pie directions. Makes 2 9-inch single crusts.


Filling
# 1 1/2 cups sugar
# 1/3 cup cornstarch
# 1/3 cup powdered milk
# 1 pkg. lemonade punch powder
# 2 cups water
# 2 tablespoons lemon juice
# Pinch of salt


Blend first 4 ingredients in a medium saucepan. Add water, lemon juice, and salt, and stir until dry ingredients are dissolved. Bring mixture to a boil. Continue cooking over medium-high heat, stirring continuously until thickened (7-10 minutes). Pour into baked pie crust; chill.


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Excerpted from Cooking with Food Storage Made Easy, Covenant Communications 2009. Available here.
Covenant Communications, 2009.

Out with the Old

Out with the Old

When looking at Debbie Harman’s food storage recipes, consider your own supplies.

Often we are quick to assume that our unperishables are . . . unperishable. But many of those items sitting in your food storage will not last forever. Here are guidelines for when some of the basics need to be thrown out:

Pancake mix: 6-9 months
Crackers: 6 months
Pasta (without egg solids): 1 year
Cereals: 6-12 months (but they can go stale quickly if opened)
Plain white rice, in airtight container: 2 years
Popcorn: 1-2 years
Canned fruit: 12-18 months (unopened)
Baking powder and soda: 6 months (opened)
Flour: 6-8 months
Sugar: 2 years (indefinite if kept free of moisture)
Prepared cake, pudding, and biscuit mixes: 9-12 months
Shortening: 18 months (unopened)
Vanilla extract: 1 year (opened)