The Daily Press Blackfoot Morning News | AP iAtom feed Copyright The Daily Press 2015-01-31T00:54:47-05:00's events2015-01-31T00:54:47-05:002015-01-31T00:54:47-05:00Copyright 2010 Blackfoot Morning News• Portrait Drawing and Painting Class at Cushman Paint and Glass 155 North West Main. For ages 16 to adult, cost is $15 per 3 hour session. Class will cover basic areas of drawing and design, dimension and value, and lighting and color harmony. For more information contact John Martin at 680-2252.• Elks District Hoop Shoot at Mountain View Middle School, at 12 p.m. For more information contact Travis Packer at 419-5444.• Sportsmen Against Hunger event from 10 a.m. to 4 p.m. at the CAL Ranch Store in the Pine Ridge Mall in Chubbuck. Help raise money for the Idaho Foodbank by playing a hand or two of poker. One hand costs $10, and if you buy two hands, they’ll throw in a third hand for free. All proceeds will be donated to The Idaho Foodbank. For more information about this event or to find out how your sportsman’s organization can get involved, call Becky Hancock at 380-1055.• Seahawk Fan Rally all day at The Corner Bar on the corner of Pacific and Main across from the Blackfoot Potato Museum. Stop by for a free hot dog.Blackfoot, IDNo author availableToday's eventsBlackfoot Morning man finds hidden history in rolls of film2015-01-31T00:35:05-05:002015-01-31T00:35:05-05:00Copyright 2010 Blackfoot Morning NewsFor two years, Bettweiser, 28, of Boise, had scoured Treasure Valley camera stores, flea markets and yard sales looking for old, neglected rolls of undeveloped film. Whenever he came across a roll, he took it home and processed it to see what images the negatives held.Most were what you might expect: a couple posing with their young son next to two old cars; two boys horsing around on a couch; a small dog trying to pull a sock off its owner's foot; parade marchers carrying an American flag and walking through a tree-lined neighborhood.Bettweiser called his hobby the Rescued Film Project, and he has displayed those photos and dozens more online.___OHIO FIND BRINGS BONANZAAs time went on and he found fewer local rolls of undeveloped film, Bettweiser reached out to camera dealers across the country, asking them to contact him if they found something. That's how he got the call from Ohio offering nearly three dozen rolls packaged together."They came in a Ziploc bag and it was obviously very unique. It was exciting for me to get so many rolls from one source," said Bettweiser, a video producer who graduated from Borah High School in 2004.Bettweiser painstakingly developed each roll, hand-winding the film onto spools in a dark room in his home in South Boise and pouring in temperature-controlled chemicals at his kitchen sink. While the film - three rolls at a time - developed and went through a rinse cycle, there was a lot of waiting. It took Bettweiser from noon until after midnight one day in November to process all of the rolls of 120-size film, which at 2.4 inches wide is nearly double the image size of 35-mm film.Even though Bettweiser has developed hundreds of rolls of film, he admitted having extra anxiety before looking at the processed negatives."It's always nerve-wracking and it's always a little exciting, but this batch in particular had that extra weight to it," he said. "I would hate myself if I destroyed a roll of film from another source, but this one just seemed a lot more significant."___WAR HISTORY REVEALEDAs Bettweiser held the finished negatives up to the light, history shined through. He caught images of World War II soldiers in Pennsylvania, on a ship heading across the Atlantic Ocean and in Normandy, among other places."You never know what's going to be on them, but I had a pretty good idea that they were going to be something special," Bettweiser said.His first clue was that the film was cut down from a larger size and made to fit a medium-format camera that took 120 film. That wasn't a beginner's trick, he said."I could tell the photographer - whether he was an amateur hobbyist or a professional photographer, maybe for the military or a journalist - he wasn't someone just shooting. He had some skills," Bettweiser said. "Based on the film, I figured the images wouldn't be just standard snapshots."___PENNSYLVANIA CAMP PROMINENTIn the World War II collection, Bettweiser didn't know where most of the photos were taken. After he put some of them on the Internet, viewers from across the United States and in foreign countries began sending emails detailing the locations.Some of the earliest messages came from eastern Pennsylvania, where people recognized Fort Indiantown Gap, a Pennsylvania National Guard post used by the U.S. Army as a World War II training base. More than 150,000 American troops trained at the facility about 100 miles northwest of Philadelphia.One photo shows a car coming toward the photographer on a snow-covered road. Buildings on the post are visible on the left and right and a water tower rises in the background."That water tower is still there," said David Shaw, commander of the Pennsylvania-based World War II Federation. "In fact, in that photo, every building but one is still there."Bettweiser provided the federation with a number of images shot at Fort Indiantown Gap for a commemoration this week of the end of the Battle of the Bulge in 1945. The battle was a major offensive by the German Army through the forested Ardennes region in France, Belgium and Luxembourg.More than 19,000 American soldiers were killed and another 70,000 injured in the largest and bloodiest battle of the war for U.S. forces.Shaw plans to surprise some of the World War II veterans who will attend the weeklong event with enlarged prints of the images sent by Bettweiser. He said he hopes they will find joy in seeing those long-ago images from their training post."My favorite words to use are that they're really neat, really cool," said Shaw, who praised Bettweiser for developing the negatives and sharing the images. "It's great that he got them and did such a good job with them."___PHOTOGRAPHER'S IDENTITY UNKNOWNElsewhere in the collection are photos showing troops sitting on the ground waiting for a train to arrive, and sitting aboard ocean ships. Several document a military funeral in France. There's also a shot of the white cliffs of Normandy, with metal tank obstacles placed on the beach. In another shot, a couple of American soldiers peer into the engine compartment of a German tank.There also are a couple of shots of a soldier, his left hand in his jacket pocket, half-smiling at the camera. Bettweiser wonders whether that might be the man who took the photographs.In one of the photos, the man's head is partly cut out of the frame. In the other, it's taken too far back, suggesting the camera might have been handed to someone else to take the pictures, Bettweiser said.One roll was wrapped with two letters, one typed and one handwritten on a sheet of paper with a red Red Cross letterhead in the style given to soldiers to write home."They both seem very melancholy, kind of sad and depressed," Bettweiser said. He wondered whether the unsigned letters were written by the photographer or were simply used as wrapping for the film rolls."The roll that these were wrapped in seemed to have no relationship to what was said in these letters," he said.___RESPONSE OVERWHELMINGBettweiser said he's been surprised by the large number of emails and phone calls he has received since the images were placed online two weeks ago. He said he received an email a minute last week."We've had so much research pouring in on the photos from World War II. People have been sending us stuff nonstop. It's amazing," he said.Some viewers have re-created the photos by going to the same spot, shooting a modern photo and sending it to Bettweiser.Blackfoot, IDMORNING NEWSIdaho man finds hidden history in rolls of filmBlackfoot Morning made in RadioShack burglary 2015-01-31T00:21:55-05:002015-01-31T00:21:55-05:00Copyright 2010 Blackfoot Morning NewsThe two are facing felony charges for allegedly stealing two items. The men are Joshua J. Hart, age 32, and Jeremy L. Croft, age 31. Both are residents of Idaho Falls. Hart is facing one count of burglary, a felony. He has bonded out of the Bingham County Jail. Croft is charged with one count of burglary and possession of a controlled substance. He is still in the Bingham County Jail as of this date. The defendants allegedly stole a mini jam box worth $199 and a bluetooth speaker security system with two cameras and DVR worth $399, said Lt. Shawn Hunter of the Blackfoot Police Department. After the two had left the store, an employee at RadioShack called the police, he said. Blackfoot, IDLESLIE MIELKEArrests made in RadioShack burglary Blackfoot Morning OF THE DAY: 5 Super Bowl Facts That Will Change The Way You Watch2015-01-30T15:13:38-05:002015-01-30T15:13:38-05:00Copyright 2010 Blackfoot Morning News<div class="ndn_embed" data-config-widget-id="2" style="width:390px;height:219px" data-config-type="VideoPlayer/Single" data-config-tracking-group="90711" data-config-playlist-id="13434" data-config-video-id="28454331" data-config-site-section="horizon"></div>Blackfoot, IDNo author availableVIDEO OF THE DAY: 5 Super Bowl Facts That Will Change The Way You WatchBlackfoot Morning man one of the three Americans killed in a Taliban attack2015-01-30T14:43:08-05:002015-01-30T14:43:08-05:00Copyright 2010 Blackfoot Morning NewsBlackfoot, IDNo author availableChubbuck man one of the three Americans killed in a Taliban attackBlackfoot Morning honored2015-01-30T14:15:45-05:002015-01-30T13:50:25-05:00Copyright 2010 Blackfoot Morning NewsAshli is a freshman at Firth High School (FHS). For her STAR (Students Taking Action with Recognition) project, she decided to design and sew superhero capes for the children at Primary Children’s Hospital in Salt Lake City.FCCLA advisor Janice Anthony said she heard on the radio the Primary Children’s was having a superhero day.“I wondered if they could use superhero capes,” she said. “I contacted them to find out.”“Mrs. Anthony knew I sewed,” said Ashli. “She asked if I was interested in making superhero capes.Blackfoot, IDLESLIE MIELKESuperheroes honoredBlackfoot Morning to propose ban on shopping bags2015-01-30T00:42:10-05:002015-01-30T00:42:10-05:00Copyright 2010 Blackfoot Morning NewsLemon, who will graduate early from SRHS, is taking on this issue as her senior project because she feels strongly about improving the environment."Every year, extensive amounts of unnecessary waste goes into the landfill," she said. "I would like Blackfoot to be a city that leads the way in environmental responsibility and help improve our eco-systyem."Lemon said she has grown up in an "extremely outdoorsy family and has always had a strong appreciation for nature."Blackfoot, IDLISA LETEStudent to propose ban on shopping bagsBlackfoot Morning's time to master crepes2015-01-30T13:14:41-05:002015-01-29T17:27:03-05:00Copyright 2010 Blackfoot Morning NewsAssociated PressIn honor of Mardi Gras, I decided to try a fresh take on a classic New Orleans dessert — bananas Foster.Bananas Foster is the luscious indulgence created at Brennan's Restaurant in New Orleans during the 1950s. It's hard to beat sauteed bananas doused with rum and brown sugar, then topped with vanilla ice cream. So I decided to keep most of the classic elements, but wrap the bananas in a crepe topped with ice cream and toasted walnuts.My real agenda? To help folks get over their fear of making crepes. Because once you master this simple, classic technique, you'll wish you'd done it long ago.Making the batter is easy. Throw all the ingredients into a blender or food processor and blend until smooth. Then let the batter rest for half an hour. This ensures tender crepes.Making the crepes requires one key tool — the right pan. I use a stick-resistant ceramic or enamel pan. A non-stick pan also will do the trick. Just don't overheat it; this prevents you from being able to swirl and spread the batter as needed for a perfectly thin and evenly cooked crepe.Transporting the batter from the bowl to the pan can be messy. I keep the mess to a minimum by setting the measuring cup on a plate placed right next to the stove, then pouring out the batter a 1/4 cup at a time.Now it's the moment of truth. You can't hesitate when making crepes. After the pan is properly heated (you'll know it is ready when a bead of water drizzled into the pan skips across its surface), you dump in the measured batter, then immediately lift up the pan and tilt it all around so that the batter completely covers the bottom. After only 30 to 45 seconds, you peek under the crepe with a spatula to see whether it has browned. If so, gather your courage, slide the spatula under the crepe, and quickly flip it over.Transfer the cooked crepe to a rack, where it'll cool off slightly. Then, as you make more, you can stack them. Fear not, they won't stick to each other. One last note: A crepe's pretty side is the first one you cooked. When you roll up a crepe, keep the pretty side on the outside (which means place it on the plate pretty side down before filling and rolling).Admittedly, making crepes takes a little bit of practice, but you'll be a pro after knocking out two or three of them. You also can make the crepes ahead of time, then cool, stack and wrap them in plastic. If you are going to freeze them, wrap them again in foil and label them well. Contrary to popular myth, you can stack the crepes and they won't stick as long as you let them warm to room temperature before using. Or, alternatively, remove them from the plastic, wrap the stack in foil and heat in a low oven for a few minutes.Once the crepes are made dinner or dessert is just minutes away. It's so easy it may start to make every day feel like Mardi Gras.___BANANAS FOSTER CREPESStart to finish: 1 hour 10 minutes (40 minutes active)Servings: 4For the crepes:5 tablespoons unsalted butter1 cup whole milk3/4 cup all-purpose flour2 large eggs1/4 teaspoon table saltFor the filling:2 slightly green bananas3 tablespoons unsalted butter1/3 cup packed dark brown sugar1/4 teaspoon ground cinnamon1 tablespoon lemon juice1/4 cup dark rumCoffee or vanilla ice cream, to serveChopped toasted walnuts, to serveTo make the crepes, in a 10-inch nonstick or stick-resistant skillet over low heat, melt the butter. Transfer 2 tablespoons of the melted butter to a ramekin and set aside. Pour the rest of the butter into a blender. Set the skillet aside, but do not wipe it out. To the blender, add the milk, flour, eggs and salt. Blend until smooth, scraping the sides. Strain through a sieve into a bowl, then cover and set aside at room temperature for 30 minutes.After 30 minutes, heat the skillet over medium-high until hot but not smoking. Reduce the heat to medium. Stir the batter and ladle a scant 1/4 cup into the pan, tilting and rotating the pan until the batter evenly coats the bottom. Cook for 30 to 45 seconds, or until the surface of the crepe looks set and the bottom is barely golden.Flip the crepe and cook for 30 seconds more on the second side. Transfer the crepe to a cooling rack, then repeat the procedure, brushing the skillet as necessary with some of the reserved melted butter, until you have used up all of the batter. You should end up with 8 to 10 crepes. Once they are cool, set aside 4 crepes. The remaining crepes can be wrapped in plastic, then refrigerated or frozen for another use.For the filling, peel the bananas, cut them in half lengthwise, then into quarters crosswise. In a large skillet over medium heat, combine the butter, brown sugar, cinnamon and lemon juice. Cook, stirring, until melted. Add the bananas and cook, gently turning over 1 or 2 times, until the bananas are just golden at the edges, about 5 minutes. Remove the skillet from the heat and add the rum. Stir well, then return the skillet to the heat. Bring to a simmer, stirring, and cook until the sauce is the consistency of honey, turning the bananas often to coat them with the sauce.Arrange 1 of the 4 reserved crepes on each serving plate. Spoon a quarter of the banana mixture down the middle of each crepe, then roll up the crepes to enclose the filling. Turn the crepe so the seam is on the bottom. Top each filled crepe with a scoop of ice cream, a drizzle of sauce from the skillet and a sprinkling of walnuts.Nutrition information per serving: 640 calories; 320 calories from fat (50 percent of total calories); 36 g fat (19 g saturated; 1 g trans fats); 190 mg cholesterol; 62 g carbohydrate; 3 g fiber; 35 g sugar; 11 g protein; 240 mg sodium.___Blackfoot, IDNo author availableIt's time to master crepesBlackfoot Morning students at state Future City competition2015-01-29T13:13:05-05:002015-01-29T12:59:45-05:00Copyright 2010 Blackfoot Morning NewsBlackfoot, IDNo author availableISTCS students at state Future City competitionBlackfoot Morning trustees talk levy again2015-01-29T01:31:59-05:002015-01-29T01:31:59-05:00Copyright 2010 Blackfoot Morning NewsTopics to be discussed by trustees in executive session were personnel, personnel evaluation for superintendent and exempt records. Board Chairman Bill Martin said, "We will submit out evaluation to the State [Department of Education] before the end of January." Blackfoot, IDNo author availableSR trustees talk levy againBlackfoot Morning