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The Star
More than 1,400 wildfires have
scorched 100,000 acres in state
According to data collected by the
North Dakota Department of Emer-
gency Services and North Dakota
Forest Service, nearly 1,400 fires
have scorched more than 100,000
acres across the state since January
2021. That total, which is the equiv-
alent of about 156 square miles, is.
compiled through reports from local
emergency managers and 9-1-1 calls,
as well as historical data from the In-
tegrated Reporting of Wildland-Fire
Information (IRWIN) system used by
fire departments. '
Wildfire numbers this year dra-
matically increased when compared
to fire data from 2020. Last year,
about 921 fires burned a total of
11,956 acres, most of which were
human—caused. This year, however,
North Dakota, feeling the effects of a‘
devastating drought cycle, has expe—
rienced some of the driest winter and
spring months in 127 years of record-
keeping. Limited moisture along'
with warm temperatures have in-
creased the intensity and size of wild-
fires this year, according to State
Forester Tom Claeys. '
“This year, it’s imperative that we
all know how to mitigate against
wildfires, especially- as we make
plans to enjoy the summer months by
recreating outside with friends and
family,” Claeys said. “With Inde—
pendence Day right around the cor-
ner, we need to raise awareness now
to reduce wildfire risk. We all can do
our part to practice fire safety and
protect property and lives.” .
Some fire tips from the North
Dakota Forest Service include:
0 Avoid or postpone burning.
Make sure todispose of ciga—
rettes properly.
' ' Use caution with outdoor equip-
ment. While pulling a camper, boat
or trailer, remember to cros’s'your
tow chains and never park on tall, dry.
grass. . -
' If you are in an area that allows
recreational fires, never leave them
unattended and be sure to put them
out completely.
.0 Remember to follow all burn
bans. Additionally, fires should not be
started on days‘with a Red Flag Wam-
ing, which is when warm temperatures,
low humidity and stronger winds are
forecasted to combine to produce an in-
creased risk of fire danger. ‘
“Our local fire departments, the
North Dakota Forest Service, the
North Dakota National Guard, North
Dakota Civil Air Patrol, our team at
the North Dakota Department of
Emergency Services, as Well as other
local, tribal, state and federal part-
ners, have all done in exemplary job
serving our communities during our
response to wildfires this year. We
thank all of them for their hard work
and selfless service,” said North
Dakota Homeland Security Director
Cody Schulz. “With that saidmwe
know that many of those firefighters
on the ground have been at this for a
long time and have worked some
grueling hours. All North Dakotanst
can assist their'efforts by being aware
of local burn ban restrictions and fol-
lowing local ordinances.”
Communities also can familiarize
themselves with the Fire Danger Rat-
ing, which is a daily forecast of the
potential for non-agricultural grass-
lands to carry fire and its ability to
spread. The rating contains five lev-
els: Low, Moderate, High, Very High,
and Extreme. Should a fire ignite, it
is more likely that it would growor
spread during higher rating days: '
0 High fire danger means that all
dry fuels ignite readily and fires start
easily from most causes. Unattended
fires are likely to escape. Fires spread
rapidly and short-distance spotting is
common. Fires may become serious
and difficult. to control.
0 Very High fire danger means that
fires start easily from all causes and,
immediately after ignition, spread
rapidly and increase quickly in inten-
sity. Spot fires are a constant danger.
Fires burning in light fuels may
quickly develop high intensity char-
acteristics, 'such as long—distance
spotting and fire whirlwinds when
they burn into heavier fuels.
To learn more about fire safety
and to access burn ban and fire dan-
ger maps for local counties, visit the
NDResponse website. Communities
also can consult with their local fire
department or emergency manage-
ment office for the most current in-
formation regarding restrictions in
their area.
Add some pulse foods to' your-menu
“Pease porridge hot, pease por-
ridge cold, pease porridge in the pot
If you are familiar with this old
English children’s nursery rhyme,
you might recall that it ends with
“nine days old.” ‘
According to some historical ref-
erences, people in Medieval times
would keep a pot of a stewlike recipe
simmering in a big kettle suspended
over an open fire. Each day, the pot
Would be “fed” with kitchen scraps.
Of course, keeping a pot simmer-
ing for nine days does not meet mod—
ern food safety standards. Be sure to
use leftovers in your refrigerator
within four days. '
Other food writers have said that
in times of scarcity, incorporating
leftovers from the evening meal as
the breakfast was more likely than
the primitive slow cooker hanging
Over a fire.
‘ Some type of pulse likely .Was a
key ingredient in these early porridge
recipes. In fact, the word “pulse”
comes from the Latin word “pulsis,”
meaning “porridge.”
According to the Food and Agri-
culture Organization (FAO), the
broad pulse food category is part of
the. “legume” family. Worldwide,
pulses i include dry edible beans,
chickpeas, lentils and split peas.
Food historians have indicated
that pulses have been used at least
11,000 years in cuisine, throughout
the world. Lentils are referenced sev-
eral times in the Bible. The first
cookbook from about 900 AD. in-
cludes a lentil soup recipe. Lentils
have been found in Egyptian tombs.
From an agronomic standpoint,
pulses nourish the soil with their abil—
ity to “fix” nitrogen. Peo’ple began
eating rice with beans because the
tWo foods “complement” each other.
One food provides the protein-build-
ing blocks (amino acids‘) the other
food lacks. Complementary proteins
allowed people to have a balanced
diet when meat was scarce or when
vegetarian diets were followed.
We grow pulses in abundance in
the Midwestern US. and other states.
Pulses were so important in nourish-
ing the world that 2016 was deemed
“The International Year of the Pulse.”
Hummus is one of the “stars” in
the pulse world, with sales projec-
tions expected to reach nearly $1 bil-
lion by 2026. Hummus has been used
widely in traditional Middle Eastern
cuisine. Hummus usually is made by
processing chickpeas (also called
garbanzo beans) with tahini and gar—
lic, but it also can use other beans as
the basis.
Even though pulses are an ancient
crop,,we are beginning to discover
their potential as whole foods and as
ingredients in other foods.
Pulses are notably rich in protein,
fiber and many vitamins and miner-
als. In fact, pulse-based protein often
is used in meat analogs such as plant-
based burgers. ,.
You might associate the word
“pulse” with the thump, thump,
thump of your heart beat. Eating
more pulse foods actually is good for
your heart with their combination of
nutrients.
Researchers have shown that eat-
ing more pulse foods may decrease
our risk for certain types of cancer
because of the natural antioxidants
and other components. Eating pulse
foods may help with bloOd sugar
management among those with dia-
betes.
Adding pulse foods to your diet
may help with weight management
and might improve digestion. Eating
more protein and fiber helps us feel
full longer, so we might consume
fewer calories.
However, when you increase your ,
fiber, be sure to increase the amount
of fluids in your diet to avoid'diges-
tive upset. '
Are pulse foods on your menu?
Pulse foods can be used in a wide
range of ways, including appetizers,
salads, soups, main dishes and
desserts. Visit
https://www.ag.ndsu.edu/fieldto-
fork/choose-your—crop and click on
“chickpeas” or “dry beans” for nu-
merous recipes and more nutrition in-
formation. You will find several
savory and even dessert-style hum-
mus recipes, by the way.
Pulses do not contain typical al-
lergens found in wheat, nuts, dairy,
soy and other foods. If you want to
enjoy a food with a crunchy texture,
try making roasted chickpeas to top
salads or to enjoy as a snack on the
g o .
Seehttps://www.a .ndsu.edu/food/vi
deos/roasted—chickpeas-cajun to view
a video about roasting chickpeas.
Bracing for impact
Dunseith hosted a youth baseball tournament last week featuring teams from
Dunseith and Rolla. More pics of the action'
will be in upcoming editions of the Star.
AdventurocuS.
Ge exploring right here in North Dakota this summer. Visit us online
to find attractions, events, dining and lodging for your road trip.
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