Mike Wolf

 
by posted Oct 30 2014 10:23AM
Apparently human life is not more important than livestock.

Lewiston Idaho Veterinarian's Letter to the Editor re: Ebola, Nails it!


The present Ebola crisis in the world is frightening. I have submitted the following letter to the editor of the Lewiston Morning Tribune.

Editor, Lewiston Morning Tribune:

If I wish to import a horse into the United States from Liberia or any African country other than Morocco, the horse needs to undergo a 60 day quarantine period at a USDA approved quarantine facility prior to mingling with the general population of horses in this country. Africa has a disease called African Horse Sickness that does not exist in the US; this is the way we have kept it out of this country. African Horse Sickness does not cause disease in people, only horses; our government has determined that it would be devastating to the US horse industry if it were to come here.

The United States (and virtually all other countries) require a myriad of tests and often quarantine prior to bringing in a foreign animal.

I can't legally cross state lines in the United States with a horse or cow without a health certificate signed by a USDA accredited veterinarian stating that the animal has been inspected and found free of infectious disease. In most cases blood tests are also required. In fact I can't legally cross the Snake River and ride my horse in Washington without a health certificate and a negative blood test for Equine Infectious Anemia.

I'm not complaining; the United States of America, the States of Idaho and Washington as well as the other 48 states take the health of our livestock very seriously, and we have a very good record at keeping foreign animal diseases out of our country. I am happy to do my part to maintain biosecurity in our animal population.

If I am a resident of Liberia incubating Ebola, to enter the United States all I need to do is present a valid visa, and lie when asked if I have been exposed to Ebola. Within hours (no quarantine required) I can be walking the streets of any city in the United States.

I feel very fortunate to live in a country that values our animals so highly.

David A. Rustebakke, DVM

Now that is FUNNY!

Later

Wolf
Filed Under :
Topics : Human Interest
Location : IdahoWashington
by posted Oct 24 2014 11:32AM
Alright it is a big day. The Eagles first playoff game is in Black River Falls and don't forget that we will have it starting at 6:40 for the pregame.

But first it is FISH FRYYYYYYYYYYYYYYYYYYY Friday.

Today we have a recipe from Sarah Pluede of Crandon via Kenosha, WI.

Sarah said that this IS the recipe for fish. Today we dine on Pluede Baked Fish.


The Parts:
1 lb. fish fillets
1/4 c. French dressing
1 c. dry bread crumbs


Makin' It:
Preheat oven to 500°F.

Dip fish into well seasoned French dressing, then into bread crumbs.

Arrange on an oiled cookie sheet.

Pour any remaining French dressing over fish.

Bake 10 to 12 minutes, or until fish flakes easily.

Sounds delicious Sarah. Your fish is on it's way.

Don't forget that if you have a recipe to share send it in. If I use it here on my Friday blog, you will receive a free fish fry from a local Northwoods restaurant. Send you recipe to wolf@wrjo.com.

Always remember, if it's a fish fry, eat it!.

Later

Wolf
Filed Under :
Location : KenoshaWisconsin
People : Sarah Pluede
by posted Oct 17 2014 10:55AM
Well as fall really moves in we tend to go out for more fish fry's, but dont forget the at home ones.

Welcome to another FISH FRYYYYYYYYYYYYY Friday.

Today we dine on a recipe from Kyle Clemmesen of Rhinelander. Kyle said that this is the deer camp recipe that they use every hunting season.

Today we dine on Deer Camp Beer Fish.

The Parts:
4 nice walleye fillets
1 cup all-purpose flour
2 tablespoons garlic powder
2 tablespoons paprika
2 teaspoons salt
2 teaspoons ground black pepper
1 egg, beaten
1 bottle beer

Makin' It:
Heat oil in a deep fryer to 365 degrees.

Rinse fish, pat dry.

Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper.

Stir egg into dry ingredients. Gradually mix in beer until a thin batter is formed.

Dip fish fillets into the batter, then drop one at a time into hot oil. Fry fish, turning once, until both sides are golden brown.

Drain on paper towels, and serve warm.

This sounds terrific Kyle. Your fish is on the way.

Don't forget that if you have a recipe to share send it in. If I use it here on my Friday blog, you will receive a free fish fry from a local Northwoods restaurant. Send you recipe to wolf@wrjo.com.

Always remember, if it's a fish fry, eat it!.

Later

Wolf
Filed Under :
People : Kyle Clemmesen
by posted Oct 3 2014 11:33AM
What a change in weather from a week ago. Maybe some snow this weekend?

Well it will not stop me from wishing you a happy FISH FRYYYYYYYYYYYYYY FRIDAY!!

This week we dine on a recipe from Sid Whyler of Crandon. Today we dine on what Sid called, Golden Fried Goodness.


The Parts:
4 fish fillets
1 cup all-purpose flour
1 cup cornmeal
1 tablespoon baking powder
1 tablespoon kosher salt
1/2 teaspoon cayenne pepper
12-ounces of an amber beer
1 tablespoon salt
1 tablespoon cracked black pepper
2 tablespoons granulated garlic
1 lemon, juiced


Makin' It:
Preheat a deep-fryer to 350.

In a large bowl, add the flour, cornmeal, baking powder, salt and cayenne and stir to combine.

Stir in the beer, being sure to remove any lumps.

In a small bowl add the salt, pepper and granulated garlic. Season the fillets with some of the salt mixture. Reserve the remaining salt mixture for another use.

Dip each fillet in the beer batter and add to the fryer. Fry until brown and crispy, about 3 to 4 minutes.

Remove from the fryer to a serving platter and season the fish with lemon juice.

Sounds great Sid. Your fish is on the way.

Don't forget that if you have a recipe to share send it in. If I use it here on my Friday blog, you will receive a free fish fry from a local Northwoods restaurant. Send you recipe to wolf@wrjo.com.

Always remember, if it's a fish fry, eat it!.

Later

Wolf
Filed Under :
People : Sid Whyler
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