FCS August 2023
August 2023 EditionFamily & Consumer Sciences
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Thought of the Month: “Outside of a dog, a book is a man's best friend. Inside of a dog it's too dark to read.” -Groucho Marx
Roll Call: Celebrate the “dog days of August” by naming your favorite book – or dog!
Homemaker Council Meeting Scheduled!
The next Homemaker Council meeting will be held on August 28th at 5:00 PM at the Extension Office.
Prior to the HM Council meeting, Megan will present the HM Leader Lesson on Types of Scams. This lesson will be at 4 PM. Please call 270-866-4477 to RSVP.
Directly following the Council meeting, we will be hosting the HM Officer training. Council and club officers are encouraged to participate.
Homemakers Due Are Now Being Accepted!
The new fiscal year has started, which means annual Homemaker dues are due. Annual homemaker dues are $12/year and registers you as a homemaker at the county, area, and state level. The enrollment form is attached to this newsletter.
FCS Agent's Summer Recap
It was wonderful meeting those who came to June's annual meeting. I wanted to take the time to share a few photos from some of my events this summer! I hope I am able to see you in August for the council meeting and some of my upcoming workshops! Feel free to call me at 270-866-4477 if you have any questions! (See full newsletter for photos.)
Ways to Keep your Picnic Perfectly Safe this Summer
SOURCE: ANNHALL NORRIS, FOOD PRESERVATION AND FOOD SAFETY EXTENSION SPECIALIST
Summer has often been called picnic season. It is the perfect time to dine outside and enjoy all that nature has to offer – the sun, the trees, the breeze, even the bugs. It’s also an opportunity for foodborne bacteria to grow. To protect yourself and your family from foodborne illness and reduce your chances of getting sick, plan ahead and follow these food safety picnic tips.
- Take only the amount of food you’ll use.
- Clean and sanitize your cooler before you pack it.
- Wash produce before packing.
- Take a food thermometer and use it to check cooking temperatures.
- Pack food in tightly sealed containers to avoid cross-contamination.
- Pack cold food first.
- Use ice, frozen gel packs, or frozen water bottles to keep food cold.
- Pack a separate cooler for drinks because people will open it more frequently.
- Keep food cold until you are ready to cook.
- Cook meat and poultry to their safe internal temperatures.
- Beef, pork, lamb and veal (steaks, roasts, chops) – 145 degrees F with a three-minute rest.
- Ground meats – 160 degrees F
- Chicken (whole, pieces, ground) – 165 degrees F
- Use a clean plate for serving cooked food.
- Don’t let raw meat juices touch other food or reuse the marinade.
- Wash your hands or use hand sanitizer or wipes before eating.
- Place leftovers in the cooler. Throw out any perishable food left out for more than two hours.
- In temperatures above 90 degrees F, food should not sit out for more than one hour.
For more information on food safety, contact your local Extension office.
SERVINGS:12 SERVING SIZE:1/2 CUP
Source: Debra Cotterill, Director, Nutrition Education Program University of Kentucky, Cooperative Extension Service
- 2 apples (red and green), cored and chopped
- ½ head of green cabbage, shredded(3 cups)
- 1 cup shredded carrots
- 1 tablespoon honey
- ¾ cup low-fat vanilla yogurt
- Mix yogurt and honey in a large bowl.
- Add other ingredients and mix together lightly.
OPTION: Add raisins or grapes, if you choose.
Make it a Meal
• Grilled hamburgers
• Apple Coleslaw
• Fresh melon
• Frozen yogurt
• Iced tea
45 calories; 0 g total fat; 0 g saturated fat; 0 g trans fat; 0 mg cholesterol; 25 mg sodium; 10 g total carbohydrate; 2 g dietary fiber; 7 g sugars; 1 g protein; 30% Daily Value of vitamin A; 40% Daily Value of vitamin C; 4 % Daily Value of calcium; 2% Daily Value of iron
Megan Gullett, CEA for Family & Consumer Sciences