(Atlantic, Iowa) – The Atlantic Area Chamber of Commerce reports the City of Atlantic has been recognized as a “Neighborhood Champion” for the ninth year in a row, by American Express. Atlantic will participate in the 13th Annual Small Business Saturday to support small businesses, on November 26th. Founded by American Express in 2010, Small Business Saturday® is a day to celebrate the small businesses that help support our community. American Express created the Neighborhood Champion Program to help rally communities around Small Business Saturday and is working alongside numerous business organizations to support local Small Business Saturday celebrations throughout the country.

American Express recognizes communities that have strong participation. The on-going Shop Local Initiative, presented by First Whitney Bank & Trust, and overall community support has helped Atlantic achieve this national recognition. Atlantic Chamber Executive Director Bailey Smith says “It’s a great opportunity for Atlantic to receive positive, national exposure. Atlantic is very fortunate to have the business community that we do, and this day is an added bonus for residents to remember how important their support and participation in shopping local is to keeping Atlantic a vibrant place to live.”

November 26th marks the 13th Annual Small Business Saturday, a day dedicated to supporting the local businesses that create jobs, boost the economy and preserve neighborhoods around the country. Local participants include: Akin Building Center; Aunt B’s; Brymons Interiors; Cappel’s Ace Hardware; CoffeeGirl; Eleven O’ Three Clothing Company (Black Friday Only); Fareway; Farmhouse & Flowers; Hanson’s Fine Jewelry (Saturday Only); Imagine (Saturday Only); Jazzercise; Hy-Vee (Black Friday Only) and Outfitters Plus.

Small business owners can learn more about taking part in Small Business Saturday and download free marketing materials on www.shopsmall.com. Consumers can visit www.atlanticiowa.com to find deals and merchants to shop at on Small Business Saturday. Small Business Saturday is presented by First Whitney Bank & Trust and the Atlantic Community Promotion Commission.

(Harlan, Iowa) – The Shelby County Sheriff’s Office is reporting seven arrests took place from Nov. 4th through the 11th. Three people were arrested on drug charges: On the 4th, 40-year-old Thomas William Holzer, Jr., of Harlan, was arrested on an active Shelby County warrant for a Controlled Substance Violation, being a Person ineligible to carry dangerous weapons, and Possession of Drug Paraphernalia; And, on Nov. 6th, 39-year-old Jonathan Patrick Antrim (No known address), was arrested after a vehicle pursuit, in Harlan. Antrim was transported to the Shelby County Jail, and charged with two-counts Possession of Controlled Substance/3rd or Subsequent offense, Keeping Premises or Vehicle for Controlled Substance, Eluding, Possession of Drug Paraphernalia Driving while License Denied, Suspended, Canceled or Revoked, Speeding, Failure to Maintain Control, and Failure to Provide Proof of Financial Liability. During that same incident, 28-year-old Brooke Marie Johnson, of Shelby, who was a passenger in the vehicle, was arrested for Possession of a Controlled Substance (2 counts), and Possession of Drug Paraphernalia.

Four people were arrested on separate OWI charges. On Nov. 5th, 21-year-old Eduardo Andrade Covarrubias, of Manilla, was arrested in Harlan following an investigation into a traffic accident. Andrade Covarrubias was charged with OWI 1st, Reckless driving, Violation of Instruction Permit Limitation, Failure to Provide Proof of Financial Liability, and Failure to Maintain Control; On Nov. 5th also, 39-year-old Benjamin Nicholas Stein, of Woodbine, was arrested following a traffic stop on Highway 44. Stein was charged with OWI 1st, Interference with Official Acts, Speeding, and Failure to Provide Proof of Financial Liability; On the 7th of November, Deputies in Shelby County arrested 43-year-old David Joseph Christie, of Harlan, following a traffic accident investigation. Christie was transported to the Shelby County Jail and charged with OWI 1st, Failure to Provide Proof of Liability, No Valid Drivers License, and Open Container.

And, on Nov. 11th, 37-year-old Tiffanie Ann Newcomb,of Kirkman, was arrested on a Shelby County Warrant. Newcomb was transported to the Shelby County Jail and charged with Driving while Barred.

Note: Criminal charges are merely accusations and defendants are presumed innocent until and unless proven guilty in a court of law.

(Radio Iowa) – Iowa P-B-S is experiencing some sort of cybersecurity issue, but the network’s over-the-air broadcasts and online offerings are not affected. A spokesperson for Iowa P-B-S told The Des Moines Register suspicious activity was detected in Iowa P-B-S network systems early Sunday morning. The final four days of the Iowa P-B-S Fall Festival pledge drive have been cancelled. Iowa P-B-S communications director Susan Ramsey told The Register this will mean a considerable loss of donor revenue. Iowa P-B-S online and on air programming is not affected.

In 1969, the State of Iowa bought the educational T-V station that Des Moines public schools was running. The Iowa Department of Education owns the federal licenses for the nine T-V stations that broadcast Iowa P-B-S programming statewide.

(Creston, Iowa) – The Creston Police Department reports three arrests. On Monday, at around 11:32-p.m., 18-year-old Meadow Rae Cruickshank, of Osceola was arrested at the Creston Union County Law Enforcement Center. Cruickshank was charged with Disorderly Conduct. Cruickshank was cited and released. And, just before midnight, Monday, 18-year-old Kaitlyn Norma Mitchell, of Afton. was arrested at the Creston Union County Law Enforcement Center. Mitchell was charged with Disorderly Conduct. Mitchell was cited and released.

Today (Tuesday), at around 12:20-a.m., Creston Police arrested 18-year-old Harmony Marie Shaw, of Fort Scott Kansas, was arrested at the Creston Union County Law Enforcement Center. Shaw was charged with Assault. Shaw was cited and released.

WASHINGTON, D-C – Keep your stomach full of turkey and free from foodborne illness this Thanksgiving holiday. The U.S. Department of Agriculture (USDA) reminds us all that it’s important to remember the steps to food safety during America’s biggest meal. Keep your Thanksgiving celebration food safe by following the tips below.

Clean and Sanitize: Handwashing is the first step to avoiding foodborne illness. Wash your hands for at least 20 seconds with soap and water before, during, and after handling food. In a recent study, 97 percent of participants in a USDA test kitchen failed to wash their hands properly. Make sure to follow these handwashing steps:

·     Wet your hands with clean, running water.

·     Lather your fingers with soap.

·     Scrub soapy hands and fingers thoroughly for at least 20 seconds. Rinse your hands under clean, running water.

·     Dry hands off with a clean towel or air dry them.

Clean and sanitize any surfaces that have touched raw turkey and its juices and will later touch food such as kitchen counters, sinks, stoves, tabletops, etc.

Avoid Cross-Contamination: Cross-contamination is the spread of bacteria from raw meat and poultry onto ready-to-eat food, surfaces, and utensils. One way to avoid this is by using separate cutting boards — one for raw meat and poultry, and another for fruits and vegetables. Our recent study found that sinks are the most contaminated areas of the kitchen. USDA recommends against washing your raw poultry due to the risk of splashing bacteria throughout your kitchen. Clean and sanitize any areas that will come into contact with the turkey before and after cooking.

Thaw the Turkey Safely: Never thaw your turkey in hot water or leave it on a countertop. There are three ways to safely thaw a turkey: in the refrigerator, in cold water and in the microwave.

·     Refrigerator thawing: Turkey can be safely thawed in a refrigerator to allow for slow and safe thawing. When thawing in a refrigerator, allow roughly 24 hours for every four to five pounds of turkey. After thawing, a turkey is safe in a refrigerator for one to two days.

·     Cold water thawing: The cold water thawing method will thaw your turkey faster but will require more attention. When thawing in a cold-water bath, allow 30 minutes per pound and submerge the turkey in its original wrapping to avoid cross-contamination. Change the water every 30 minutes until the turkey is thawed. The turkey must be cooked immediately after thawing.

·     Microwave thawing: To thaw a turkey that fits in the microwave, follow manufacturer’s recommendations. Cook it immediately after thawing because some areas of the food may become warm and begin to cook during the thawing process, bringing the food to the “Danger Zone.”

It’s safe to cook a completely frozen turkey; however, it will take at least 50 percent longer to fully cook.

Cook Thoroughly: Your turkey is safe to eat once it reaches an internal temperature of 165 F. Insert a food thermometer into the thickest part of the breast, the innermost part of the wing and the innermost part of the thigh to check its internal temperature. USDA recommends using a food thermometer even if the turkey has a pop-up temperature indicator to ensure it has reached 165 F in the three previously stated places.

Stuffing your Turkey: USDA recommends against stuffing your turkey since this often leads to bacteria growth. However, if you plan to stuff your turkey, follow these steps:

·     Prepare the wet and dry ingredients for the stuffing separately from each other and refrigerate until ready to use. Mix wet and dry ingredients just before filling the bird’s cavity.

·     Do not stuff whole poultry and leave in the refrigerator before cooking.

·     Stuff the turkey loosely — about 3/4 cup of stuffing per pound.

·     Immediately place the stuffed, raw turkey in an oven set no lower than 325 F.

·     A stuffed turkey will take longer to cook. Once it has finished cooking, place a food thermometer in the center of the stuffing to ensure it has reached a safe internal temperature of 165 F.

·     Let the cooked turkey stand 20 minutes before removing the stuffing.

For more information on turkey stuffing, visit Turkey Basics: Stuffing.

The Two-Hour Rule: Don’t leave your food sitting out too long! Refrigerate all perishable foods sitting out at room temperature within two hours of being cooked, or one hour if the temperature is 90 F or above. After two hours, perishable food will enter the “Danger Zone” (between 40 F and 140 F), which is where bacteria can multiply quickly and cause the food to become unsafe. Discard all foods that have been left out for more than two hours. Remember the rule — keep hot foods hot and cold foods cold.

·     Transporting hot foods — Wrap dishes in insulated containers to keep their temperature above 140 F.

·     Transporting cold foods — Place items in a cooler with ice or gel packs to keep them at or below 40 F.

When serving food to groups, keep hot food hot and keep cold food cold by using chafing dishes or crock pots and ice trays. Hot items should remain above 140 F and cold items should remain below 40 F.

Leftovers: Store leftovers in small shallow containers and put them in the refrigerator. Thanksgiving leftovers are safe to eat up to four days in the refrigerator. In the freezer, leftovers are safely frozen indefinitely but will keep best quality from two to six months.

Resources: For Thanksgiving food safety questions, call the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854), email MPHotline@usda.gov or chat live at ask.usda.gov from 10 a.m. to 6 p.m. Eastern Time, Monday through Friday.  Do you have any last-minute turkey day questions? The Meat and Poultry Hotline will be open on Thanksgiving Day from 8 a.m. to 2 p.m. EST.

Check out the USDA FoodKeeper App, which helps to reduce food waste by providing food and beverage storage information.

(Atlantic, Iowa) – A woman from Atlantic woman who was arrested in October on a Class-C Felony, Intent to Manufacture/Deliver a Controlled Substance (Fentanyl) charge, and a Class-D Felony charge of Involuntary Manslaughter, was sentenced Monday to serve a maximum of 10-years in prison on the Possession charge.

Judge Jennifer Benson Bahr dismissed Jenny Clark’s Involuntary Manslaughter charge, as part of Clark’s plea agreement. The Judge also issued an Order prohibiting Clark from possessing a gun.