11/22/06 New OSHA Training & Biodiesel President

New OSHA training & Biodiesel President. I'm Greg Martin with today's Northwest Report. A new OSHA General Industry training course will specifically address occupational safety issues within the meat industry. The course - which is the first of its kind - will debut in April at the 2007 Conference on Worker Safety, Health & Human Resources in Denver. The course was developed by academic and industry experts. OSHA training courses are designed to provide industry employees with a sound working knowledge of OSHA standards applicable to their worksites. The courses provide students with a broad basis of knowledge in OSHA standards - and the ability to research OSHA data to find information on specific situations or questions. For a third year - the biodiesel industry has chosen a Carlyle, Illinois soybean producer to lead the National Biodiesel Board (NBB). Darryl Brinkman - who has served as a board member since 1998 - will lead NBB through what is expected to be a period of record growth for the biofuels industry. The National Biodiesel Board is made up of state, national and international representatives of organizations involved with the various steps of biodiesel production. The organization serves the industry by educating the public about the fuel. Now with today's Food Forethought, here's Susan Allen. It always baffles me that in most extravagant dinner the majority of us prepare all year, the meal that requires the most effort and timing, and uses the most pots and pans, the main dish, the piece de resistance, Mr. Turkey, is typically selected from what ever grocery store offers the best deal say, a free turkey with a 50 dollar purchase or a coupon that makes the big bird pennies a pound. We would never select a New York steak or a prime rib like we do our Thanksgiving turkey. The bargain basement turkey mindset is changing. Since 2002 catalogs and even select retailers have offered several heritage breeds like the Bourbon Red or American Bronze as alternatives to the typical commercial turkey. While expensive, sometimes over a hundred dollars, more and more people are splurging for a memorable meal. Remember, the key to cooking any turkey and especially a wild or heritage bird is not to overcook it. A tough heritage turkey tastes just as bad as conventional. May your Thanksgiving be filled with family, friends and &.moist turkey! Thanks Susan. That's today's Northwest Report. I'm Greg Martin on the Northwest Ag Information Network.