Join This GroupApril 1, 2008
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I am working with the Senior Class at Northridge High School in organizing a Blood Drive. It is not part of my job, but I love to volunteer with the students at our school, as well as working with them. It is going very well and we have already reached our goal, but are still taking volunteers. Hopefully, none of us will ever need blood, but I can guarantee someone in our families will. It may be you, or your child, or parent, so give whenever and if you can. Not only will the students benefit from organizing this event, the feeling of "doing good" but it will also make those students eligible for applying for the SOS (Save our Supply) scholarship. They will also gain recognition for their accomplishments. It's a "GOOD THING" for which to gain attention. Just last night was our Homecoming and I was so proud when the homecoming attendants on the "committee" listed it as one of their involvements. They are proud of being involved in this effort.
This is our press release.. "Class of 2010 ... “Rocks the Blood Drive” Tour
Saturday, October 24th is “Make A Difference Day” in Ohio...our own High School Seniors will have their own “Make A Difference Day in Northridge” on Friday, October 23rd.
Did you know...High School Students account for approximately 15% of all blood collected in our region.
THE SENIOR CLASS AT NORTHRIDGE HIGH SCHOOL IS PARTICIPATING IN “ROCK THE BLOOD DRIVE” TOUR WITH THE DAYTON COMMUNITY BLOOD BANK BY SPONSORING A BLOOD DRIVE ON FRIDAY, OCTOBER 23, FROM 12 NOON TO 4 P.M., ONE DAY BEFORE OHIO'S “MAKE A DIFFERENCE DAY”.
COMMITTEES FROM THE CLASS OF 2010 ARE BUSY PROMOTING AND PLANNING THIS UPCOMING EVENT. SENIORS DONATING OR WORKING ON THE BLOOD DRIVE WILL BE ELIGIBLE TO APPLY FOR THE SOS (Save our Supply) BLOOD DRIVE SCHOLARSHIP WHICH IS OFFERED TO FIVE STUDENTS FROM AREA SCHOOLS. RED CORDS AT GRADUATION WILL SIGNIFY THEIR PARTICIPATION IN THIS WORTHY EFFORT.
SPEAKING TO THE STUDENTS ON THE IMPORTANCE OF DONATING BLOOD WILL BE DAN LASSITER, A YOUNG MAN WHO SURVIVED A CAR ACCIDENT WHICH LEFT HIM IN A COMA FOR 2-1/2 MONTHS. DAN RECEIVED ABOUT 200 UNITS OF BLOOD AND WILL BE THE GUEST SPEAKER AT AN ASSEMBLY ON WEDNESDAY, OCT. 21ST, SPEAKING TO THE JUNIOR AND SENIOR CLASSES AT NORTHRIDGE. STUDENTS 16 AND OLDER MAY DONATE WITH PARENTAL PERMISSION.
THE EVENT WILL BE HELD AT NORTHRIDGE HIGH SCHOOL, 2251 TIMBER LANE, DAYTON, OHIO,
IN THE AUDITORIUM. ANYONE WISHING TO DONATE BLOOD MAY MAKE AN APPOINTMENT BY CALLING THE HIGH SCHOOL MAIN OFFICE AT 275-7469.”
| Raw fruits are safe at
room temperature, but after ripening, will mold and rot
quickly. For best quality, store ripe fruit in the
refrigerator or prepare and freeze. This chart assumes that you are buying your fruit in a retail store. Shelve life will increase dramatically if you are able to buy your produce directly from the source. For example, assuming you have the proper storage area and are able to buy your apples during harvest, than they will easily last for 6 month or longer. |
| Fruit | Shelf | Refrigerator | Freezer |
| Apples | 1-2 days | 3 weeks | Cooked, 8 month |
| Apricots | Until ripe | 2-3 days | Halves, 8 month |
| Avocados | Until ripe | 3-4 days | No |
| Bananas | Until ripe | 2 days, skin will blacken | whole peeled, 1 month |
| Berries, cherries | No | 1-2 days | 4 months |
| Citrus fruit | 10 days | 1-2 weeks | No |
| Coconuts, fruits | 1 week | 2-3 weeks | Shredded, 6 months |
| Grapes | 1 day | 1 week | Whole, 1 mo. |
| Kiwi fruit | Until ripe | 3-4 days | No |
| Melons | 1-2 days | 3-4 days | Balls, 1 mo. |
| Papaya, mango | 3-5 days | 1 week | Sliced, 8 months |
| Peaches, nectarines | Until ripe | 3-4 days | Sliced, 8 months |
| Pears | 3-5 days | 3-4 days | No |
| Plums | 3-5 days | 3-4 days | Halves, 8 month |
| Vegetable | Shelf | Raw, refrigerated | Blanched, cooked or frozen |
| Artichokes, whole | 1-2 days | 1-2 weeks | No |
| Asparagus | No | 3-4 days | 8 months |
| Beans, green or wax | No | 3-4 days | 8 months |
| Beets | 1 day | 7-10 days | 6-8 months |
| Cabbage | No | 1-2 weeks | 10-12 months |
| Carrots, parsnips | No | 2 weeks | 10-12 months |
| Celery | No | 1-2 weeks | 10-12 months |
| Cucumbers | No | 4-5 days | No |
| Eggplant | 1 day | 3-4 days | 6-8 months |
| Garlic, ginger root | 2 days | 1-2 weeks | 1 month |
| Greens | No | 1-2 days | 10-12 months |
| Herbs, fresh | No | 7-10 days | 1-2 months |
| Leeks | No | 1-2 weeks | 10-12 months |
| Lettuce, iceberg | No | 1-2 weeks | No |
| Lettuce, leaf | No | 3-7 days | No |
| Mushrooms | No | 2-3 days | 10-12 months |
| Okra | No | 2-3 days | 10-12 months |
| Onions, dry | 2-3 weeks | 2 months | 10-12 months |
| Spring or green | No | 1-2 weeks | |
| Peppers, bell or chili | No | 4-5 days | 6-8 months |
| Potatoes | 1-2 months | 1-2 weeks | Cooked and mashed, 10-12 months |
| Rutabagas | 1 week | 2 weeks | 8-10 months |
| Spinach | No | 1-2 days | 10-12 months |
| Squash, summer | No | 4-5 days | 10-12 months |
| Winter | 1 week | 2 weeks | |
| Turnips | No | 2 weeks | 8-10 months |
| Tomatoes | Until ripe | 2-3 days | 2 months |
Storage: main - baked - dry - frozen - produce - refrigerated
