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Monday, October 29, 2012 | The Spectrum
News
Larisa Bosserman Co-News Editor Phone: 701.231.7414 | Email: co.news1@ndsuspectrum.com
Meats Lab Hosts Open House
Workshops at Shepperd Arena educate community Emilee Ruhland Staff Writer The NDSU Meats Lab held its first open house with free workshops and meat samples for the public. The Department of Animal Sciences sponsored the open house at Shepperd Arena from 3 p.m. to 6 p.m. on Friday. To begin the open house, Ashley Lepper Blilie taught a quick workshop, entitled “Degree of Doneness,” on how to cook a perfect cut of meat. Graduate student Austen Germolus said he was pleasantly surprised at the turnout for the Meats Lab’s first open house. Germolus is getting a master’s degree in meat science and works at the lab fulltime. He taught a workshop on meat selection, explaining how to choose the best cut of meat and where that meat comes from.
There are two different types of beef, and according to Germolus, “the muscles of posture…don’t do a whole lot, so they are the more tender cuts.” Those are the middle meats like the rib eye, sirloin or porterhouse. Germolus showed exactly where the cuts came from on a cow, pig and sheep carcass. One good piece of advice he gave was to check a cut of meat for toughness. The meat will have muscle fibers or tissue. “If you’ve ever seen a skirt steak or flank steak, it kind of pulls apart and you can see the individual muscle strands are very long,” Germolus said. A tough cut of meat should be cooked slowly, in a crockpot or broiled in an oven in order to make the fat “melt away,” he said. The open house also offered tours of the facilities and free sample products of sausage, ham and even lamb meatballs. Most of the attendees
were community members, but the Meats Lab hopes to encourage more students to learn more about its facility. The lab is open on Fridays from 8 a.m. to 5 p.m. for retail and also to answer any questions about the products. The meat is all bought locally, and the price is determined from the hanging weight of the carcass. In order to interest students, the lab is considering selling cuts of meat that are cut in odd angles that normally won’t sell easily but taste the same, and “I would eat it,” Germolus said. The Meats Lab also provides pamphlets on how to cook and select meat, as well as a pamphlet called “Confident Cooking with Beef” – what Germolus referred to as the “bible of beef.” For more information on the Meats Lab products and prices, visit www.ag.ndsu. edu/ansc/facilities/shepperdarena.
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Printing press from page 1 From start to finish it usually takes less than 10 minutes. Though a book heavy with photos can take up to 15 minutes. Customers on campus have printed cookbooks, dissertations, poetry, family histories, memoirs and various school projects Autumnstar said. “Northern Eclecta” an NDSU student publication used the printer last week to publish their fall publication. Students who want to use the printer for school projects should plan ahead. Typically a proof is needed to see what adjustments need to be made before several are printed. “It’s not an instant process,” Autumnstar said. “Somebody can’t just walk in and hand me a file and say, ‘please make me ten books,’ because it takes more time than that.” EBM is operated by Autumnstar. Students must send a PDF file to her via e-mail or USB drive. She completes the book within a couple days depending on how many other print jobs she has. “It’s not like the instant photo machines where you type in a bunch of stuff and out they come,” Autumnstar
said. “It’s more finely calibrated than that.” The machine can also be a tool for self-publishing Wichman said. Someone’s book could be placed on the database and shared with machines across the country. Books can be printed and sold through the EBM as needed basis to the writer and customers in other locations. “Once it gets in the system, if they want more copies we can call it up at anytime and order more copies,” Wichman said. Customers should call Autumnstar at least an hour in advance to warm up the machine. The machine was ordered for the downtown NDSU bookstore and was brought to campus when the other location closed. Paige, the given name of NDSU’s Espresso Book Machine, is the only one in the surrounding states. The closest neighboring machine is in Missouri and was named Paige E. Guttenberg Wichman said after the inventor of the original printing press. The manufacturer of the EBM is On Demand Books. According to the On Demand Books website, the first machine was designed
by Jeff Marsh in St. Louis, Missouri. ODB and Marsh developed the printer into what it has become today. The first machine was installed at the World Bank InfoShop Washington D.C. in 2006. The second was in The Library of Alexandria, Egypt. Since, units have been installed internationally. The company has many partners including Google, which gives the Espresso Machine access to a database of over two million Google books including classics, and out of print public domain books. “Mostly odd tales from the 1920s and 30s,” Wichman said can be printed through the machine. “Some are fun for research.” Professors could also create course specific texts by modifying public domain books. For example a literature professor lecturing on Jane Eyre could add annotations and notes specific to lesson plans and lectures from the course into the binding of the book Wichman said. For information on how to create a book with EBM go to: http://www.ndsubookstore.com/SiteText. aspx?id=13720
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