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Bishop Statement on Speaker Ryan’s Retirement
 

WASHINGTON – Rep. Rob Bishop (UT-01) released the following statement after the announcement by House Speaker Paul Ryan (WI-01) that he will not seek reelection to the U.S. House of Representatives:

“Right now, I’m in a state of denial. I hate to see him go. Speaker Ryan has led the House through some of the most momentous accomplishments in recent history. Americans are now enjoying long-overdue tax relief and the United States military is better armed than it has been for decades. As the leader of the House, Speaker Ryan deserves much credit for these achievements.

Bishop added,

“Family always comes first and Paul’s commitment to his own family is admirable. I wish him the best as he returns home to Janesville at the end of his term. I look forward to working with the Speaker for the duration of his time in Congress.”   

NOTE: Rep. Bishop is currently chairman of the Speaker’s Task Force on Intergovernmental Affairs. In May of 2017, Speaker Ryan appointed Rep. Bishop to lead this task force with an eye toward a rebalance of power in government based on the principle of federalism.    

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USDA Offers Food Safety Tips to Avoid Foodborne Illness While Celebrating at Spring Gatherings

WASHINGTON, April 11, 2018 – Spring is finally here. It has been a long wait, but warmer temperatures bring events like weddings, graduations and holiday celebrations. These events bring together groups of people to enjoy considerable amounts of delicious and often traditional foods. But if proper food safety steps aren’t taken, your celebration could turn into a disaster.

The Centers for Disease Control and Prevention estimates that in the U.S., foodborne illness causes 128,000 hospitalizations and 3,000 deaths each year. This spring, USDA is offering tips on how to properly handle, cook and store food when serving large groups of people. These tips will keep you and your guests safe from foodborne illness.

The Four Basic Steps to Food Safety

Having the right kitchen equipment will make your life easier when practicing four food safety steps: clean, separate, cook and chill.

• Clean hands frequently with warm soapy water, especially before and after handling raw food; thoroughly wash cutting boards, countertops and utensils with hot soapy water. 

• Use separate cutting boards for raw and ready-to-eat foods. For example, use one cutting board for produce and a different one for raw meat and poultry. That way, you are preventing cross contamination between raw and ready-to-eat-food. 

• Always use a food thermometer when cooking. Measure the internal temperature of meats, poultry, and seafood and egg products before serving to make sure they are ready to eat. The USDA Safe Minimum Internal Temperatures chart will help you determine if your food is safe to eat:

• Beef, pork, veal and lamb - steaks, chops or roasts: 145°F and allow to rest for at least three minutes (including fresh or smoked ham)
• Ground meats: 160°F
• Fully cooked ham (to reheat): Reheat cooked hams packaged in USDA-inspected plants to 140°F and all others to 165°F
• All poultry (breasts, whole birds and stuffing, legs, thighs, wings and ground poultry): 165°F
• Egg dishes: 160°F
• Fish: 145°F 
• Leftovers and casseroles: 165°F

• Perishable food should not be left out at room temperature for more than two hours. At celebration gatherings, make sure your cold food is kept cold (40°F or below) by serving it in smaller portions and refilling, or by putting the food containers over ice. Hot food should be kept hot (140°F or above); you can keep the food warm by serving in warming trays or using a slow cooker.

Grocery Shopping Plan

When shopping for groceries:

• Pick up cold items last and bring them home immediately so they are refrigerated or frozen within two hours.

• Place raw meat and poultry in plastic bags to prevent raw juices (which may contain harmful bacteria) from dripping onto other foods in your shopping cart.

Spring Kitchen Basics

• Make sure your refrigerator temperature is set to 40°F or below and your freezer at 0°F or below. An appliance thermometer can come in handy to check those temperatures.

• ‘Spring clean’ your fridge for a fresh, healthy start this time of the year.

• Do not wash meat and poultry. Doing so increases the risk of cross-contamination in your kitchen. Cooking meat and poultry to the correct internal temperature will kill any bacteria.

• Do not thaw foods at room temperature. Safe thawing can only be done in the refrigerator, in the microwave or by using the cold-water method.  If you thaw using the microwave or the cold-water method, be sure to cook the food immediately after it has thawed.

• Perishable food should not be left at room temperature for more than two hours (one hour when temperature is above 90°F). 

• When storing leftovers like large pots of soup or stew, divide them into shallow containers. Slice large portions of cooked meat or poultry into smaller portions and store in containers. Cover and refrigerate.

Consumers can learn more about key food safety practices by following FSIS @USDAFoodSafety on Twitter or Facebook. Consumers with questions about food safety can call the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) or chat live with a food safety specialist in English or Spanish at AskKaren.gov, available from 10 a.m. to 6 p.m. ET, Monday through Friday.

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Prices in the West Region, as measured by the Consumer Price Index for All Urban Consumers (CPI-U), advanced 0.4 percent in March 2018, the U.S. Bureau of Labor Statistics reported today. The increase was influenced by higher prices for shelter and gasoline. Excluding food and energy, the index rose 0.3 percent in March.

The CPI-U rose 3.2 percent in the West region from March 2017 to March 2018. Energy prices advanced 7.7 percent, largely the result of an increase in the price of gasoline. The index for all items less food and energy advanced 3.1 percent over the year.

The March West region Consumer Price Index (CPI) news release is available online at https://www.bls.gov/regions/west/news-release/consumerpriceindex_west.htm. If you have any questions or would like to discuss the data, please contact an economist in the Mountain-Plains Economic Analysis and Information office at 816-285-7000, or feel free to email us at BLSInfoKansasCity@bls.gov. 

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Understanding the Real Impacts of Student Loan Default

Nonprofit Credit, Student Loan Counseling Agency Take Charge America Explains Most Common Repercussions of Falling Behind on Student Loan Repayments

PHOENIX – (April 11, 2018) – The student loan crisis has reached epic proportions. As college tuition continues to rise, student debt is following suit – and so is the rate of default. The Institute for College Access and Success reports that a staggering 8.5 million borrowers were in default as of June 30, 2017.

“People from all ages and all walks of life are defaulting on their loans, and the impacts can affect them for years to come,” said Jeremy Wine, student loan supervisor for Take Charge America, a national nonprofit credit counseling and student loan counseling agency. “Default is a hard lesson no one should have to learn. Paying student debt must take top priority.”

Wine details repercussions of loan delinquency and default – and why it’s important to take action quickly.

• Delinquency and default: A student loan is considered delinquent one day after a payment is missed. It remains delinquent until your past-due balance is repaid or your payment plan is adjusted. After 270 days, your loan goes into default in most cases, and you lose opportunities like federal forgiveness programs, deferment, forbearance and alternative repayment plans, as well as the ability to borrow more federal student loans.
• Due in full: Most debtors miss payments due to financial difficulty, but the situation gets worse if you default. The entire balance becomes due immediately, and outstanding interest is added to the principal. Interest continues to accrue on your new, higher balance – meaning interest is charged on interest.
• Collection costs: While collection fees vary, they can  range from 20 to 40 percent – and are tacked onto your balance. For some loans, the costs can be discounted with loan consolidation or rehabilitation.
• Credit score: A payment that’s 90 days late is reported to the credit bureaus and dings your score. Too many late payments will bring down your score, making it harder to get a mortgage, rent an apartment or get a job. The default will stay on your report until you rehabilitate your loans.
• Garnishment: Loan holders may garnish up to 15 percent of your wages and your tax refund if your student loan is in default. If you’re married and filed your taxes jointly, they can garnish your spouse’s refund, too.
• Licensing: For medical providers, lawyers, teachers and other licensed professionals, some state boards may revoke or suspend your license if your loan is in default.

“If you have defaulted on your loan, all is not lost,” said Wine. “You have options that could include rehabilitation or consolidation, but you must move quickly to safeguard your financial health now and in the future.”

Borrowers seeking more information about student loan repayment options can visit Take Charge America at studentloans.takechargeamerica.org or call (877) 784-2008.

About Take Charge America, Inc.

Founded in 1987, Take Charge America, Inc. is a nonprofit agency offering financial education and counseling services including credit counseling, debt management, student loan counseling, housing counseling and bankruptcy counseling. It has helped more than 1.6 million consumers nationwide manage their personal finances and debts. To learn more, visit www.takechargeamerica.org or call (888) 822-9193.