Amateur radio club reaches out during field day in Adrian

Terry Pokorny of Nevada, Mo. makes contact with
another radio operator in S. Carolina during the event
held this weekend at the Adrian City Park

"This is KD0KDJ in Missouri" was heard throughout a 24 hour period that began Saturday and throughout the nighttime hours as the first ever Bates County Amateur Radio Club Field Day was held at the Adrian City Park.

Amateur radio has been around a long time and is one of those technologies that has not outlived it's usefulness. In fact, in the event of a disaster amateur radio (also called ham radio) is the only way to make contact with the outside world as cell phones and the internet probably won't be working.

Case in point, ham radio operators helped keep lines of communication open when nothing else worked during the Joplin disaster last year.

For this field day the work area near the Adrian City Lake was a carefully orchestrated test run that the public could come and see- all types of temporary antennas, generators, cables, test equipment and of course the radios that make communication possible to points even around the world.

Well into the nighttime hours, Steve Vowels continues
to make contacts all over the USA

"We're running radios on a variety of bands" said Kevin Scrogham who helped lead the group this weekend "The purpose of the field day is to make as many contacts with operators in other parts of the country to demonstrate just how fast and effective this technology is". In fact, some 13 contacts were made with operators in Washington, Michigan and Pennsylvania, to name a few, in the short time we were visiting with Scrogham.

The club was formed just this year and already has 8 members- Kevin Scrogham, Dennis Jacobs, Bill DelliPaoli, Steve Vowels, Ken Garner, Terrence Wilson and Art Ghys who most all were at the controls at one time or another during the event.

For more information about the club and to find out about a useful and fun hobby visit the Bates County Amateur Radio Club web site here www.bc-arc.com.

Bates County Amateur Radio Club members get ready for a full night on the airwaves during Field Day
held this weekend at the Adrian City Park

Car show winners announced

Results from Saturday's Butler Chamber of Commerce Car Show held in conjunction with Butler Bear Backer's Mini-Nascar Race:

CLASSIC DIVISION:
1. Denise Hagberg, 1974 Corvette
2. Kenneth Head, 1981 Chevy Camaro Z-28

TRACTOR DIVISION:
1. Michael Luckan, 1955 400 Farmall
2. Michael Luckan, 1941 H Farmall

ANTIQUE DIVISION:
1. Bill Brooks, 1928 Model A Ford Roadster
2. Buddy Roufs, 1940 Pontiac sedan

CUSTOM TRUCK:
1. Shawn Shipley, 1970 Chevy C-10
2. Trevor Mead, 1987 Chevy

RATROD:
1. Paul Smith, 1942 Ford Ratrod

LATE MODEL:
1. Dennis Rabourn, 2010 SS Camaro

CUSTOM CAR:
1. Greg Walker, 62 Chevy.
2. Jack Hedger, 81 Chevy Malibu

BEST OF SHOW:
Denise Hagberg, 1974 Corvette

-our thanks to Greg Mullinax

Heatwave to stay for awhile...

A HEAT ADVISORY IS IN EFFECT UNTIL 8 P.M. THIS EVENING

Today
Clear. High of 99. Winds from the SSW at 5 to 10 mph.

NASCAR comes to Butler- on a smaller scale...

The checkered flag signals the end of the first race

Despite sweltering heat, hundreds of onlookers came to the Wilson Tire parking lot for the annual Butler Bear Backers Mini NASCAR races held yesterday evening.

The track offered just about every type of driving challenge with straitaways, hairpins and a chicane or two- of which most drivers managed pretty well. However, tires lining the track offered a soft landing for a bruised ego or two, as spinouts were inevitable.

Spectators lined the track as the races began at 6 p.m.
sharp at Wilson Tire in Butler

Between races there was plenty of other things to see as many visited the 'pit area' and there was some exhibition driving to show the skills of a seasoned driver in a twin cylinder 120+ mph racing kart.
Alongside the races, the Butler Chamber of Commerce Car Show lined the west side of the lot with all types of classics including rock crawlers, trucks and motorcycles.

 A full list of those who made it into the winner's circle will be published when available.

Obituary - Raymond Bosch

Funeral services for Raymond Bosch will be 2:00 PM Tuesday, June 26, 2012 at the Mullinax Funeral Home, Butler, Missouri (660) 679-0009 with Brother Philip Fox officiating. Visitation will be prior to services at 1:00 PM at the funeral home. Burial in Oak Hill Cemetery, Butler. Contributions to the wishes of the Bosch family.

Raymond Edward Bosch, 51 of Rich Hill, Missouri died June 23, 2012 at the University of Kansas Medical Center, Kansas City, KS. Raymond was born December 1, 1960, son of Donald Richard and Loretta Maxine (Martin) Bosch. He was united in marriage to Tracy West on July 4, 2003 at the Rich Hill Baptist Church. He particularly enjoyed watching television game shows, as well as hunting and fishing. Lately he had not been able to enjoy those activities as much as he would have liked.

Raymond was preceded in death by his parents, and one brother Dale Bosch. He is survived by his wife Tracy of Rich Hill; son Dereck Bosch; daughter Hannah Bosch; sister Vickie Epperson and husband Russell; brother Wallie Bosch and wife Dorothy; sister Donna Payne and husband Dean; and brother Larry Bosch and wife Jennifer.  He also leaves behind nieces and nephews, as well as great-nieces and great-nephews.

Huge crowd attends WMATAMA show on Saturday

 Even from the parking lot a steady putt-putt and whirr of engines of all types can be heard at Frontier Village in Adrian as the annual antique tractor and machinery show is officially underway for the second day.

Two different vintage Oliver tractors seen here as
Oliver/Hart-Parr is this year's featured tractor

The show makes for a good family outing as there's plenty to eat, drink, and of course you can see virtually every type of tractor and machinery from years past on display.

The evening will finish out with a tractor pull and a full schedule of activities- more information with link to the WMATAMA web site can be found HERE.

The annual show runs through tomorrow with admission only $6.

Steam engines of all sizes were
in the Parade of Power at noon
today

A WMATAMA TRADITION that can be heard for miles around, the anvil shoot. A dose of black powder sends
a heavy anvil skyward each hour during the show

Our Most Overlooked Natural Resource

From the desk of Senator David Pearce

When President Thomas Jefferson agreed to the Louisiana Purchase, he effectively doubled the size of the United States. With a stroke of a pen, he agreed to pay less than three cents per acre for the huge parcel of land that would come to be known as the Missouri Territory. One of the biggest issues in such a massive area would certainly have been the transportation of goods and services. However, the Missouri Territory already possessed its own trade route.

Early European settlers were already utilizing the path of least resistance in the form of waterways in the region. However, the most dominating river, the longest river in North America that joins forces with the Mighty Mississippi itself, and the watercourse that shares its name with our state, ensured our home in the industrial future, the Missouri River.

Bisecting our state, the Missouri River is an entity of itself. It’s many nicknames — the Big Muddy, the Mighty Mo, the Wide Missouri — bring to mind the multiple ways our state utilizes the 550 miles of waterway that crosses our state. Historically, Missouri grew along the banks of the river for trade purposes, but it served a greater purpose. The river also provided for rich agricultural lands, which in turn, created more goods for shipping and developed the industrial route that is still use today.

Can eating grilled meats cause a cancer risk?

From Tammy Roberts, Health and Nutrition Specialist, Bates County Extension

Summer is a time when everyone moves outdoors for many activities. One of those activities is grilling out. It’s hard to beat the flavor of a hot grilled hamburger but does eating it put you at risk for cancer?

Cooking muscle foods such as chicken, pork and beef at high temperatures does create a chemical that is not present in uncooked meat. That chemical is called heterocyclic amine or HCA. This chemical is formed when amino acids (the building blocks of the protein in meat) and creatine (a substance naturally present in muscles) are exposed to high cooking temperatures. This includes frying broiling and grilling.

There are ways to decrease the amount of HCA’s formed when grilling meat. According to a fact sheet published by the National Cancer Institute, meats that are partially cooked in the microwave two minutes prior to grilling have a 90% decrease in HCA content. There is a further reduction in the amount of HCA’s if the juice that forms during microwave cooking is poured off before final cooking is done. “There is another important food safety issue to note when pre-cooking meat in the microwave” said Tammy Roberts of University of Missouri Extension. “It should be done just before the meat is transferred to the grill.” Cooking in the microwave and holding for an extended period of time can increase the chance of bacteria growth.

Another potentially harmful substance, polycyclic aromatic hydrocarbons, or PAH, form when fat from meat drips onto hot coals. PAH’s are then contained in the smoke and flames and get deposited on the food. PAH’s also form directly on charred food.

The best way to prevent PAH’s from forming on food is to use lean cuts of meat that won’t drip fat onto the coals. Another thing to prevent formation is to push the coals to the sides of the grill and place the meat in the middle so fat doesn’t drip on the coals.

To prevent the formation of both HCA and PAH, grill meats at a lower temperature and away from a direct flame. Marinating foods before grilling also helps to decrease the amount of some of the chemicals that form during grilling.

There is no recommendation for the amount of grilled meat or meat cooked at high temperatures that you can eat and still be safe. The best recommendation is to take the steps outlined to decrease the amount of harmful chemicals that form during grilling or exposure to high temperatures.