Summer Food Service Program.

When the school year ends and summer break begins, some children not only miss playing with their classmates but they also miss the nutritious meals they receive at school everyday. For many families and students who depend on the free or reduced-price breakfasts and lunches at school, summer can be a hard time.

This summer local organizations are providing nutritious meals to low-income children in Missouri through the Department of Health’s Summer Food Service Program (SFSP).

"Children need nutritious meals throughout the year to continue to grow and learn," said Ann McCormack, chief of the Missouri Department of Health’s Bureau of Community Food and Nutrition Assistance, "and we are pleased that the agencies in Missouri are offering meals through the Summer Food Program."

Participating schools in the Carthage area are: Steadley Elementary School (Enrolled), Carthage Junior High School (Enrolled), and Fairview Elementary School (Open).

Meal service sites will operate as an open or enrolled site:

Open Site - The meals will be offered to all children age 18 and under who want to participate in the meal service. The program is also available to people age 19 and older who are determined by a state or local educational agency to be mentally or physically disabled, and who participate during the school year in an established program for the mentally or physically disabled.

Enrolled Site - The meals will be offered to eligible children 18 years of age or under who are enrolled in the site’s summer program. The program is also available to persons age 19 and older who are determined by a state or local educational agency to be mentally or physically disabled, and who participate during the school year in an established program for the mentally or physically disabled.

Income criteria will be used to determine eligibility of participants at the enrolled sites. Children who are members of households receiving Food Stamps or Temporary Assistance are automatically eligible to receive free meal benefits at eligible program sites.

For more information on Missouri’s Summer Food Service Program, contact the Missouri Department of Health, Summer Food Service Program, P. O. Box 570, Jefferson City, Missouri 65102, or call toll-free 1-888-435-1464.

Letter to the Editor

Opinions expressed reflect those of the writer
and not necessarily those of the Mornin' Mail.

Dear Editor,

Seeing TV Channel 12’s "Nightline" program Friday night, June 29th, certainly gave me renewed respect and appreciation for such public servants identified as firemen and policemen. The story was about the Father’s Day deaths of three New York City firemen which occurred just a few days ago.

Title "In the Line of Duty" the photo journalistic account put a new light on the dedication of those individuals whose lives are always on the line for the protection of taxpayer lives, safety and property.

Those individuals do more in a community than just working for a paycheck.

For a number of years I have served with Carthage Fire Chief, John Cooper, on a little known committee related to scholarships for deserving area high school students. Other fire and police personnel serve in similar capacities making for a better community. In my opinion, if making a trip to Timbuckto for the purpose of representing his community relative to his career responsibility, especially at his own expense, would be beneficial to the individual and the taxpayers he represents, I’d be inclined to say, "Go for it!"

Dick Ferguson

I find myself readin’ the labels of various packaged snacks in a weak moment from time to time. I have noticed one ingredient that has perked my curiosity.

I have yet to figure why they identify "mechanically separated chicken." This precisely defined meat product pops up in hot dogs, polish sausages, and various snack sticks like Slim Jims.

Havin’ known some folks that worked in a hot dog factory, I’m not surprised by anything that might be considered fair game as an ingredient, I just can’t understand what difference it makes if the chicken is "mechanically separated." I’ve never seen the designation for beef or pork.

In reality, I’m prob’ly not wantin’ to hear a detailed explanation. I suppose some things are better left unknown.

This is some fact, but mainly,

Just Jake Talkin’.

by

Metcalf Auto Supply

Click & Clack
TALK CARS

by Tom & Ray Magliozzi

Dear Tom and Ray:

It ain’t genetic, so what is it? My daughter and I both have manual transmission cars, but she is a confirmed "early shifter." She goes into fourth gear at about 2,500 rpm, while I go into fourth at about 1,500.

I taught her to drive about 30 years ago. She married a guy who is a late shifter. So please tell me who is being more engine-considerate, and how you account for this difference between us. -Jason

RAY: Well, Jason, just be glad that she isn’t like my brother. He’s completely "shift-less"!

TOM: I don’t think either one of you is being inconsiderate to your engine, Jason. The truth is, by shifting earlier, all your doing is trading off some acceleration for some fuel economy. Based on your description, neither one of you could be described as a bona fide "motor wrecker."

RAY: Shifting up at 2,500 rpm, as your daughter does, is well within the acceptable range of engine speeds. In fact, most manufacturers probably would recommend shifting somewhere between 2,000 and 3,500 rpm. So we can’t criticize her at all.

TOM: If she were constantly shifting at 4,500 rpm, then she’d be subjecting the engine and clutch to some excessive wear and tear. But she’s nowhere close to that.

RAY: And your earlier shifting is mostly fine, too, and even saves you some gasoline. But believe it or not, you’re actually in more danger of being "engine-inconsiderate" than she is. While shifting at 1,500 is fine on flat roads under moderate acceleration, you have to be careful not to shift too early, or you’ll "lug the engine."