The Press-Dispatch
Issue link: https://www.ifoldsflip.com/i/1260401
B-4 Wednesday, June 17, 2020 The Press-Dispatch HOME LIFE TO ADVERTISE: Call: 812-354-8500 Email: ads@pressdispatch.net Visit: 820 E. Poplar Street, Petersburg Deadline: 5 p.m. on Monday 'Seven habits' and coronavirus: Be proactive By Diane Braun Youth First, Inc. The Seven Habits of Highly Effective People, which has sold over 30 million copies in over 40 languages, is one of the most significant business books of all time. Dr. Stephen Covey's lifelong mission was to "unleash the human po- tential." The Seven Habits are the ac- cumulated wisdom he blended into a comprehensive framework that allows one to be effective in their work and personal life. The Seven Habits have the ability to introduce skills like goal setting, or- ganization, time management, team work, conflict management, collabo- ration and communication. Those al- ready familiar with the habits can al- so strengthen these skills. There are steps to create habits that help you personally, and there are oth- er steps that help you deal with and un- derstand others. Ultimately the hope is that the participant will experience renewal – knowing that to be your best you need to feel your best mentally, physically, emotionally and spiritually. The Seven Habits were developed to help people deal with issues that can hamper their productivity, creativity and personal health. But can they al- so apply to dealing with the coronavi- rus? Let's examine the first habit – be proactive. Being proactive simply means be- ing a "Can Do" person instead of a "No Can Do" person. A "Can Do" person takes initiative to make things happen, thinking about options and solutions, and most importantly, acting. The "No Can Do" person waits for something to happen to them, always thinking about the problems and barriers waiting to be acted upon. In your mind visualize two bottles, one containing soda (reactive) and one containing water (proactive). If you shake them up, what happens? The soda reacts by fizzing, bubbling, and if opened, showering everything in sight. The water doesn't change. It remains the same with no threat if the lid is opened. Proactive people can brush things off without getting offended and take responsibility for their choices. They think before they act and bounce back if something bad happens. They al- ways find a way to move forward. They focus on things they can do something about and don't worry about things they can't control. Part of this habit is recognizing the "Circle of No Control." Simply put, we can't control everything that happens to us. What we CAN control is how we respond. Right now everyone is being forced to think ahead. Do we have enough food, toilet paper, books and games to get through the next week or two and not keep running to the store? Do we have our mask and hand sanitizer with us before we leave the house? We're hearing stories of people sharing re- sources, planting gardens and rais- ing chickens—all examples of think- ing ahead and making a plan on how to keep going. We can all strive to be proactive for those around us, using language that is positive. I'll do it; I can do better; let's look at all the options; there's got to be a way; I'm going to keep trying. Being proactive and setting a pos- itive example can truly help get peo- ple through any situation, including a worldwide pandemic. This column is written by Diane Braun, project manager for Youth First, Inc., a local nonprofit dedicat- ed to strengthening youth and families. Youth First provides 59 Master's level so- cial workers to 81 schools in 10 Indiana counties. Over 39,500 youth and fami- lies per year have access to Youth First's school social work and afterschool pro- grams that prevent substance abuse, pro- mote healthy behaviors, and maximize student success. THE DEADLINE FOR ALL REAL ESTATE ADS IS 5 P.M. EVERY MONDAY Down on the Farm The label for dicamba YOUTH FIRST TODAY HAWAIIAN CHICKEN KEBABS MEALS IN Monica's MINUTES Share your favorite recipe! www.facebook.com/mealsinminutes Monica's Meals in Minutes PO Box 68, Petersburg, IN 47567 mealsinminutes@pressdispatch.net FACEBOOK MAIL EMAIL By Monica Sinclair Kebabs are one of my all-time favorite grilled items. Even though they require a little extra work, I don't mind making them. Letting them marinate, they ab- sorb all of the flavors and taste so delicious. This week, I found a recipe for Hawaiian kebabs. I have most of the ingredients so I will be trying this once I get a new grill. Enjoy! INGREDIENTS Marinade: • 1/3 cup ketchup • 1/3 cup packed dark brown sugar • 1/3 cup low-sodium soy sauce • 1/4 cup canned pineapple juice • 4 Tbsp olive oil , divided, plus more for brush- ing grill • 1 1/2 Tbsp rice vinegar • 4 garlic cloves , minced (4 tsp) • 1 Tbsp minced ginger • 1/2 tsp sesame oil • Salt and freshly ground black pepper Kebabs: • 1 3/4 lb boneless, skinless chicken breast , chopped into 1 1/4-inch cubes • 3 cups (heaping) fresh cubed pineapple (about 3/4 of 3 lb pineapple) • 1 1/2 large green peppers , diced into 1 1/4-inch pieces • 1 large red onion , diced into 1 1/4-inch pieces INSTRUCTIONS 1. In a mixing bowl, whisk together ketchup, brown sugar, soy sauce, pineapple juice, 2 Tbsp olive oil, rice vinegar, garlic, ginger and sesame oil. Stir in 3/4 tsp pepper and season with salt if desired. 2. Place chicken in a gallon size resealable bag. Re- serve 1/2 cup of the marinade in refrigerator then pour remaining marinade over chicken. Seal bag and refrigerate 1 hour (meanwhile soak 10 wood- en skewer sticks in water for 1 hour). 3. Preheat a grill over medium heat to 400°F (200°C). Meanwhile, drizzle remaining 2 Tbsp olive oil over red onion, bell pepper and pineapple and toss. Sea- son red onion and bell pepper with salt and pep- per, then thread red onion, bell pepper, pineapple and chicken onto skewers until all of the chicken has been used. 4. Brush grill grates with olive oil then place skew- ers on grill. Grill 5 minutes then brush along tops with 1/4 cup of remaining marinade. Rotate to op- posite side and brush remaining 1/4 cup of mari- nade on opposite side. 5. Allow to grill about 4 minutes longer, or until chick- en registers 165°F (75°C) in center on an instant read thermometer. Serve warm. Source: cookingclassy.com By Hans Schmitz Purdue Extension Educator hschmitz@purdue.edu A district court last week ruled that three heavily used agricultural herbi- cides were to have their registrations disapproved by the Environmental Protection Agency. The resulting cha- os plays all the way down to southwest- ern Indiana. Many questions exist, but the EPA and Office of the Indiana State Chemist did issue clarifications in re- cent days. On June 3, the Ninth District Court of Appeals ruled that Xtendimax, En- genia, and Fexapan herbicides' regis- trations were to be invalidated. These products were initially approved for use during the 2017 growing season, and their registrations were renewed after the 2018 growing season despite record number of dicamba drift complaints from most of the soybean growing re- gion in the United States. Those com- plaints spurred lawsuits that caused the recent ruling. The EPA then set forth to issue a cancellation order, which was released last week. The cancellation or- der provides all the details on what hap- pens to any remaining product in the supply chain. Good news for farmers in the can- cellation order came when the EPA al- lowed for continued use of these three dicamba products until the end of their permitted ap- plication window in the re- spective state that product would be sprayed. For In- diana, farmers and co-ops have until June 20 to spray these products to control weeds. The EPA order says July 31, but individu- al states have the right to restrict the federal guidelines further. Any applications of these dicamba prod- ucts after June 20 will be a violation in the eyes of the Indiana State Chemist. The registration invalidation does mean that sale of these products is im- mediately prohibited. Existing stocks of the herbicides can be used accord- ing to the cancellation order, but acquir- ing more product is prohibited. What we currently have is what we have, and we cannot use any more, potentially ever, after June 20. Therefore, farm- ers have some incentive to ensure ex- isting stocks are used up. The urge to use those products when conditions are not ideal will exist. Producers are re- minded to ensure the label is followed to prevent drift. Interestingly, these three products are not the only new dicamba products on the market. Tavium entered the market later than the original three, a dicamba product with S -metolachlor mixed. There- fore, that product was not named in the lawsuit that led to the stripped registrations. As a dicamba product, applica- tion must still follow the June 20 deadline, but sale of this product is still allowed, and it may still be on the market for the next growing season. Along with prohibiting sale of the products, distribution is also prohib- ited. Take, for example, a farmer who prepays herbicide and wants to take pick-up of one of these three products after June 3. That would be distribution and be prohibited. Likewise, a farmer approaches another farmer who has leftover product and inquires about taking it off his or her hands. Distri- bution is prohibited. One can no longer give this stuff away, except for proper disposal or return to the registrant, the registrant being the company whose registration is now invalid. For more in- formation on these or other items, con- tact Hans at hschmitz@purdue.edu or 812-838 -1331.