11 26 13 tidbits v8 issue 48 online

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OVER SEE OUR Home MILLION Section

ders Weekly Page 10-11 ationwide! Over 47,000 November 26th 2013

Hawkeye Publishing, L.L.C.

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American FamilyLooking rates are for a waythan to save? more competitive You need to insure both you might think. your auto and your home,

A schoolteacher asked her class what they were thankful for. “I am thankful,” said one small boy, “That I am not a turkey.”

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Giving Us Another Great Year From the Owners & Employees

of Linn County

Dairy Queen Stores

Vol. 8 Issue #48

For Distribution E-mail: russ@tidbitpapers.com or Call (319) 360-3936

Call me today tothe process? find Call out. today for a free, no-obligation look at Dave Braden Agency, Inc. auto and home discounts

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TURKEY TIDBITS® TALKS

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by Janet Spencer The average annual consumption of turkey has increased from 8.3 pounds in 1975 to 18.5 pounds today. Come along with Tidbits as we talk turkey! TASTY TURKEY • Turkey meat is higher in protein and lower in fat and calories than many other meats, averaging 26 percent protein and 11 percent fat. It has 25 percent less fat than roast beef, and 46 percent less than pork loin. Skin accounts for six percent of the bird’s weight. The highest concentrations of fat are found in the skin and the pan drippings, which is why you should avoid both. TURKEY FACTS • The size of an average turkey breast has increased 22 percent since 1979. • A typical turkey will consume 110,000 calories in its lifetime. • It takes 3 lbs of feed to produce one pound of turkey, but it takes 7 lbs of feed to produce one pound of beef. • A typical 15-pound bird will have 70 percent white meat and 30 percent dark meat. • The first meal eaten on the moon by Neil Armstrong and Edwin Aldrin in 1969 consisted of a foil packet full of turkey with trimmings.

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