Purdue Best Bets
November, 21, 1997
JOURNALISTS: Here are two Purdue story ideas. There will be no "Best Bets" next week,
because of the Thanksgiving holiday.
Make Thanksgiving meal tasty, and safe
In addition to planning the menu for Thanksgiving dinner, cooks need to plan for food
safety as well, suggests a Purdue food safety expert. Wilella Burgess has several
tips. First, thaw the turkey on a tray in the refrigerator so juices can't drip off
the bird and contaminate food on lower shelves. When the bird is ready to cook, bake it
at a temperature of at least 325 degrees. If the bird has stuffing inside, plan for
extra baking time. And once the meal is over, immediately place leftovers in the
refrigerator. Burgess is a Cooperative Extension Service specialist in foods and nutrition and is coordinator of Purdue's food safety education project. CONTACT: Burgess, (765)
494-8186; e-mail, willie@cfs.purdue.edu
Holiday spirit comes to Purdue Memorial Union
A Purdue holiday tradition returns to the Memorial Union on Thursday, Dec. 4, with
the raising of a 30-foot Christmas tree. This year the tree is donated by Hussein
Ragheb, an associate professor of biochemistry who lives at 509 N. 30th St., Lafayette.
Purdue staff members will cut the tree in the morning and bring it into the Memorial
Union's Great Hall about noon. The tree is traditionally the largest indoor, natural
tree in Indiana. The top half of the tree is decorated by Purdue staff members, while
members of the Purdue Student Union Board decorate the lower half. The tree will remain
on display until the afternoon of Dec. 19. CONTACT: Debbie Anderson, assistant director
for program services at the union and PSUB adviser, (765) 494-8909.
Purdue News Service: (765) 494-2096; e-mail, purduenews@purdue.edu
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