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May 8, 2014     The Billings County Pioneer
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May 8, 2014
 

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May 8, 2014 Billings County Pioneer Page 5 i Legal - Notices Beef Talk By Kris Ringwall Beef Specialist, NDSU Extension Service Hearing Notice NOTICE OF HEARING PETITION FOR APPLICATION FOR FORMAL PROBATE AND APPOINTMENT OF PERSONAL REPRESENTATIVE IN INTESTACY AND TO ESTABLISH SUCCESSION OF PROPERTY Probate No. 04-2014-PR-00028 KUBIK, BOGNER, RIDL & SELINGER 117 First Street East P. O. Box 1173 Dickinson, ND 58602-1173 (701) 225-9155 Attorneys for Applicant IN THE DISTRICT COURT OF BILLINGS COUNTY, STATE OF NORTH DAKOTA In the Matter of the Estate of GERTRUDE B. KLEIN, AKA GUSSIE KLEIN, deceased NOTICE IS HEREBY GIVEN that Stanley Klein has filed herein an Appli- cation for Formal Probate and Appoint- ment of Personal Representative in Intestacy and to Establish Succession of Property. Hearing has been set upon said pe- tition on the 26th day of June, 2014, at 8:30 o'clock A.M., Mountain Time at the Courtroom of the above named Court in the City of Medora, County of Billings, State of North Dakota. Dated this 29th day of April, 2014. Bruce A. Selinger Attorney for Petitioner P.O. Box 1173 Dickinson, ND 58602-1173 (ID #04368) (May 8, 15 and 22) Meeting Notice NOTICE OF PUBLIC MEETING The Billings County School Board will hold a meeting fo r the purpose of presenting demographic information and obtaining input from the public for long term planning purposes for the District. The meeting will be held at 7:00 p.m. Monday, May 12, 2014, at DeMores School in Medora, following the regular school board meeting which will begin at 4:00 PM. -All residents are urged to attend. ... - " The 2003 Legislative Assembly en- acted a law requiring school districts to invite the public to participate in a plan- ning process addressing the effects that demographics might have on the district in the ensuing three year and five year periods in regard to academic and ex- tracurricular programs; instructional and administrative staffing; facility needs and utilization; and tax levies. At.the end of the planning process a repowill be prepared and made available upon request. Anyone needing special accommo- dations to attend the meeting may make arrangements by contacting the District Office at 623-4363 or 1-800- 366-6888 TTY, 6889-Voice (May 8) Mineral Notice NOTICE OF LAPSE OF MINERAL INTEREST TO: C. Norman Middleton, Mary Jane Middleton, and Rose M. Alguire The undersigned, Joe Michels, hereby gives notice of the lapse of min- eral interest pursuant to Chapter 38- 18.1 of the North Dakota Century Code and does hereby further gives notice that he intends to succeed to the own- ership of the entire mineral interest in and under the following tract of land, said ownership having lapsed by aban- donment and non-use for a period of 20 years. 1. The description of land on which the minerals are located is: Township 138 North, Range 106 West of the 5th P.M. Golden Valley, North Dakota Section 15: Lots 3, 4, SE1A 2. The names of the record own- ers of the lapsed mineral interests under some or all of the above de- scribed property are: C. Norman Middleton, Mary Jane Middleton, and Rose M. Alguire 3. The name of the person giv- ing notice of lapse of mineral interest is: Joe Michels, whose mailing address is 672 Black Diamond Road, Beach, ND 58621. 4. Joe Michels is the record owner of the surface estate of the above described premises and as such by giving this notice intend/intends to succeed to the ownership of the above- described lapsed mineral interest. Dated this 23rd day of April, 2014. /s/Joe Michels /s/Karen Kryzsko Notary Public State of North Dakota My Commission Exoires March 30, 2016 Attorney for Surface Owner: Charles J. Peterson, Attorney #04009 Mackoff, Kellogg Law Firm 38 Second Avenue East Dickinson, ND 58601 1-701-456-3210 (May 8, 15 and 22) Notice Cemetery Clean-up Day Notice The Sentinel Butte Cemetery Asso- ciation will have a spring clean-up of the cemetery on Thursday, May 22, 2014, beginning at 5 p.m. If we have in- clement weather, we will try on May 23. Lunch will be served afterward in the Sentinel Butte Fire Hall meeting room. James A. Muckle, Sr. Secretary (May 8) Notice The West River Student Services Unit is providing notice to patrons in re- gards to destruction of special educa- tion records. West River defines records for destruction as those records that have been retained for five years after the student has exited services. Notice is hereby given that such records will be destroyed on July 1, 2014 and an individual wishing to obtain a copy of their records should request, in writing, to West River Student Serv- ices, P.O. Box 1575, Dickinson, ND 58602 before the date of destruction. A permanent record containing the stu- dent's name, address, phone number, record of grades, years of enrollment, courses completed will be kept by the individual school districts. West River Student Services Unit serves the school districts of Amidon, Beach, Belfield, Billings County, Bowman County, Golva, Halliday, Hettinger, Killdeer, Mar- marth, New England, Richardton/Taylor, Scranton, South Heart and Twin Buttes. (May 8) Billings County N Dunn County : :: .,. :  ......... UL. r,iL.ll#11Pr(oU(  ,., : . Stark County "" e4 Praire Fare By Julie Garden Robinson Food and Nutrition Specialist NDSU Extension Service Heart Notice STATE OF NORTH DAKOTA PUBLIC SERVICE COMMISSION Belle Fourche Pipeline Company 10-inch Crude Oil Pipeline - Billings, Dunn, Stark Siting Application Case No. PU-14-135 NOTICE OF FILINGS AND NOTICE OF HEARING April 23, 2014 On March 20, 2014, Belle Fourche Pipeline Company (Belle Fourche) filed an application for a certificate of corri- dor compatibility and an application for a route permit concerning the construc- tion of a 20-mile, 10-inch crude oil pipeline in Billings, Dunn, and Stark Counties, North Dakota, as shown on the attached map. Also on March 20, 2014, Belle Fourche filed an application for waivers of procedures and time schedules established under North Dakota Century Code Sections 49-22- 07.2, 49-22-08(5), 49-22-08.1(5), 49- 22-13, and North Dakota Administrative Code Section 69-06-01-02 requiring separate filings, separate notices, and separate hearings on such applications. The Commission finds the applica- tions are complete by motion April 23, 2014. A public hearing on the applications is scheduled to be held on June 23, 2014, at 9:00 a.m. MST, at Dickinson State University Student Center, 900 Campus Drive Ballroom B, Dickinson, North Dakota 58601. The issues to be considered in the applications for a certificate of corridor compatibility and a route permit are: 1. Will the location, construction and operation of the proposed facilities pro- duce minimal adverse effects on the en- vironment and upon the welfare of the citizens of North Dakota? 2. Are the proposed facilities com- patible with the environmental preser- vation and the efficient use of resources? 3. Will the proposed facility locations minimize adverse human and environ- mental impact while ensuring continu- ing system reliability and integrity and ensuring that energy needs are met and fulfilled in an orderly and timely fash- ion? The issues to be considered in the application for waiver of procedures and time schedules are: 1. Are the proposed facilities of such length, design, location, or purpose that they will produce minimal adverse ef- fects and that adherence to applicable procedures and time schedules may be waived? 2. Is it appropriate for the Commis- sion to waive any procedures and time schedules as requested in the applica- tion'?.. Fbr more information contact the Public Service Commission, State Capi- tol, Bismarck, North Dakota 58505, 701-328-2400; or Relay North Dakota, 1-800-366-6888 TTY. If you require any auxiliary aids or services, such as reSid- ers, signers, or Braille materials, please notify the Commission at least 24 hours in advance. PUBLIC SERVICE COMMISSION Randy Christmann, Commissioner Brian P. Kalk, Chairman Julie Fedorchak, Commissioner (May 1 and 8) ZERO DOWN ! 100% Financing oAc NewRoofND.com 701-650-0095 Grass turnout date is Standing Seam - 50yr Warranty LOG HOME KITS AMERICAN 1.O(; HOMES IS ASSISTING I,IQUil)ATION OF NEWLY RELEASI]) DEVELOPER'S ESTATE 3 l.og I Ionlcs selling for BAI,ANCE OWED, FREE I)ELIVERY Model #203 Georgia $40.500 - BAI,ANCE ()WED $23,41H) Model #303 l.ittle I-ock $38,525 - BAI.ANCE ()WED $16,500 Model #502 Santo l::e $44,950 - BALANCE OWED $19,700 NE%V - HOMES HAVE NOT BEEN NIANUF>%CTURED v Make any design changes you desire, Comes with Comph:te Building Blucprinl, & Con]struction Manual Wintitiws, I)OOI'S, ;llld Rooling NOT IN('I.UI)II) " NO TIME LINllT FOR DEIAVERY View at www.thelgreatamerieanlol!co.eon ..... READY BUYRNIXREPLV. Ca. 794-602-3035 ask lkw Accounting Dept. more than a desire Evidence of the calving season in the northern Great Plains is clear. All one needs to do is drive down any road and look at the pastures. You will see lots of calves bouncing around on warm days. The cows seem content, and one may even notice a producer or two out and about checking the cows. Generally, there are strips of hay spread across the pasture or side of the hill to make sure the cows have adequate feed during this critical part of their life. To the astute manager, spring and summer grass management should be the question of the day because there is this strong tendency to start opening gates and letting the cows graze beyond the calving pasture. Simply put, that is a mistake. Graz- ing cattle before the grass is ready actually impedes good grass devel- opment. The producer will pay for that early grazing mistake later in the season, especially if the grazing sea- son is short on moisture. The cow business is a grass busi- ness. Despite the wide range in an- nual weather and associated environments, grass plants seem to adjust quite well. However, in the production world, producing beef from grass depends on the develop- ment of grazing plans that allow plants to fully utilize their genetics that have evolved for centuries. In fact, the basis of a good grazing sys- tem is understanding grass plants so that grass management is compatible with the evolved plants. It is well known that cool- and warm-season grasses are distinctly different, but both are required to have an effective grazing program. The same would be true as a pro- ducer travels north and south. North- ern grazing systems are going to be different than southern grazing sys- tems. In fact, travel just a few hun- dred miles in any direction and you will find producers with different grass programs. However, the funda- mental principles will not change. Granted, alternative uses can be created, but the original native upper Great Plains prairies were and still are a cattle producer's dream. Not utilizing this resource in a sustaining way will cost the current and future producer. The bottom line is that ef- fective grazing strategies utilize cat- tle because cattle do a good job of keeping grasslands healthy. If there is a golden rule among a producer's grazing plans, it is simply to have a plan. The plan should re- flect known biological principles that enhance perennial grass production and be manageable by the producer. For example, at the Dickinson Research Extension Center, the graz- ing season starts in May. The cows and calves will be turned out on crested wheat pasture in early May and remain there until the end of May. Like some producers, the DREC may turn out the cattle the last week of April because the gen- eral rule of thumb for cool-season grasses is to turn out the cattle at the third-leaf stage. The center sets dates within its plan but adjusts for yearly seasonal changes. The four weeks of grazing cool- season grass provides a good start for the summer grazing season. As the summer grazing season is planned, effective rotation systems will help harvest very heavy calves and keep the grasslands in peak condition for centuries to come. Dates are key, as are proper stocking rates that fit the location.. As in past years (decades?), the center will start cow-calf pair graz- ing on native range at the start of June. The pairs will be sent to their second rotational pasture by mid- June and to their third pasture at the end of June. Three pastures with a quick rotation will be completed by mid-July. This allows for the stimu- lation of the grass plants, which in- creases pasture productivity. Following the first round of short rotations through the three pastures, the pastures will be grazed again for approximately 30 days each to com- plete the grazing season in mid-Oc- tober. The principle is to stimulate the grass plant and then follow that with more utilization later in the grazing season. There are other plans, but the im- portant point from the producer's perspective is to consult with a local range scientist to develop a good, solid plan. The NDSU Extension Service or Natural Resources Con- servation Service, located in almost every county in the country, can help a producer get started. For now, enjoy those cool-season grasses, but the end of May will be here quickly Long-term grazing systems work, and all grass should be part of a planned system. May you find all your ear tags. Be awar00 of fOOda00afety in restaurants and home "Have you tried any new restau- rants lately?" a friend at work fre- quently asks. .Usually I have an experience to share because my family enjoys eating out about once a week. "Have you gotten sick from the food?" he adds with a grin. I think he remembers the time that all but one family member became ill after eating some lukewarm food we picked up at a drive-through restaurant. The one who skipped eating didn't get sick. I certainly remember it well. Those of us who ate the same food became sick with flulike symptoms shortly after eating. I noticed the food wasn't particu- larly hot, so I guess I bear some re- sponsibility. We should have turned our vehicle around and returned to the restaurant for fresh, hot food. For greater effect, I could have stomped into the restaurant to talk to the manager, but I was wearing robber- soled shoos. Stomping isn't usually my mode of operation, either. If I had waited an hour, I could have brought in further evidence: a sick child who had been perfectly fine until eating. Instead, I called the Health Department a couple of days later, after we had recovered, to report the issue. Unfortunately, we had eaten all the evidence, so no testing could be done. Technically, we were part of an "outbreak" because at least two peo- ple were sickened from a common food. By the way, my guess for the cause of our illness would be the "cafeteria bacteria" (Clostridium perfringens). It is associated with food, such as cooked FREE ESTIMATES Payment as low as $149/mo 701-652-1631 CentralCityRernodelers.corn meats, stews, gravies and beans, held warm on a steam table. The symptoms of this foodbome illness resemble those of the "24-hour flu." Temperature abuse also can happen at home if you leave perishable food on the serving table or in a pot on the stove without adequate heat. Be sure to keep hot foods hot and cold foods cold. The Center for Science in the Public Interest recently studied "solved" foodborne illness outbreaks in the U.S. The center reported 28,000 people were sickened in 1,610 restaurant-related outbreaks during a 10-year period, compared with 13,000 people sickened in 893 outbreaks at home. In other words, based on their re- port, people were twice as likely to get sick in restaurants as at home, based on the available data. I would have a question, though: How many people get sick at home or at their cousin's, grandma's or uncle's home and do not call to report it to the authorities? We will never know. Other food safety experts report that home-related foodbome illness out- breaks often are not reported. Being ill is never a fun experience, whether the food was something we or someone else cooked. We all can do some things to reduce our risk of get- ting sick. As we ease into the spring and summer seasons of enjoying warmer temperatures, remember these four tips to safe food handling from the Fight BAC campaign. Keep clean. Wash your hands with soap and water for at least 20 seconds before and after handling food and doing anything that might contaminate your hands. Separate, don't cross-contaminate. Separate raw meat, poultry, seafood and eggs from ready-to-eat foods in your refrigerator and in the grocery cart when you buy the food. Use one cut- ting board for fresh produce and a sep- arate one for raw meat, poultry and seafood. Cook foods to the proper temper- ature. Use a food thermometer to measure the internal temperature. For example, cook poultry to an intemal temperature of at least 165 F and ground beef to at least 160 F. Remem- ber that meat and poultry cooked on a grill often browns very fast on the out- side, so be sure the meat is cooked thoroughly. Chill foods promptly. Never let raw meat, poultry, eggs, cooked food br cut fresh fruits or vegetables sit at room temperature more than two hours before putting them in the refrigerator or freezer (one hour when the temper- ature is above 90 F). Visit http://www.ag.ndsu.edu/food and click on the "food safety" tab to learn more whether you are cooking for two or a 200-guest family reunion this summer. RUNNING OUT OF TIME? 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