Family

Urban Agriculture Extension Program

farmers market
Urban agriculture students at the Danbury Farmers Market.

German Cutz is our Extension Educator for Sustainable Families and Communities. Here is a quick snapshot of a few of his programs for this fall:

  • Nine out of 11 participants completed the year-round urban agriculture training in Bethel. They graduation ceremony is being planned for January 16th, 2018.
  • Bethel urban agriculture program is currently recruiting new participants for the 2017-2018 course. There are six participants for the new round.
  • Bridgeport urban agriculture program started on November 16th. Green Village Initiative (GVI) is collaborating with UConn Extension providing classroom and garden space. Thus far, 15 people are enrolled in the program.
  • Knox Farms in Hartford has agreed to start the urban agriculture program in spring 2018. No date confirmed yet.

Improving Nutrition in New Britain

The Expanded Food and Nutrition Education Program (EFNEP) helps families learn about healthy eating, shopping on a budget, cooking and physical activity. EFNEP staff strive to empower participants, providing knowledge and skills to improve the health of all family members. Participants learn through doing, with cooking, physical activity and supportive discussions about nutrition and healthy habits.

EFNEP classes will help you to prepare delicious, low-cost, healthy meals for you and your family. Some of our past classes are highlighted in this series. Contact the office near you for more information. 

dairy smoothieThe New Britain Mount Pleasant Program was a collaboration between the Family Resource Center and Housing. The program collaborators were skeptical about participant attendance and follow through. On our first session only 5 people had signed up for the nutrition class, and 18 people showed up. Each week we had a great turn out with 10 graduates attending 10 hours of education. The amazing part of the class was how many students started to make changes. For example, B, was a student who immediately began eating more vegetables. He also changed his morning bacon and sausage routine to oatmeal. He stopped drinking soda. Instead he showed up to class with his own fruit infused water. He followed my mantra of only drink water or 1 glass of milk. Another student wrote a heartfelt note thanking me for the class. She said she “suffered from depression, and had a hard time leaving the house and being around people, and class gave me something to look forward to.” She also mentioned purchasing a blender to make healthy smoothies for breakfast (another one of my recipes). The students did not want the class to end, and vowed to come back as experts in the fall when we hold another class, and made comments like ” I was inspired by your first class” and There should be more classes like this.”

The program was centered on grocery shopping – each lesson had a grocery shopping component. Students reported saving money on their groceries through the use of mobile apps we learned about in class. They also reported changes in their grocery shopping habits. As mentioned above, a direct benefit was improved dietary habits as a result of the lessons. An unintended indirect benefit was the benefit of social support from a peer group, which helped one participant with her depression. The improvement in her depression made such an impact that it motivated her to make changes to improve her dietary intake and overall health.

New Year Resolution: Take the 40-Gallon Challenge

What are you going to do differently in 2018? How about conserving water with UConn Extension.

dripping tapUConn Extension is inviting all Connecticut residents to join the 40 Gallon Challenge and take on new practices to increase water conservation. The 40 Gallon Challenge is a national call for residents and businesses to reduce water use on average by 40 gallons per person, per day. The challenge began in 2011 as a campaign funded by the Southern Region Water Program and coordinated by the Georgia Center for Urban Agriculture and the Southern Region Drinking Water and Rural-Urban Interface Education Program Team.

As a participant in the challenge, one commits to taking on additional indoor and outdoor water savings activities. The top three most pledged commitments are: reducing irrigation station runtimes by 2 minutes, using a broom instead of a hose to clean driveways and sidewalks, and fixing a leaky toilet. There are many other commitments to choose from and each has a daily gallon savings equivalency. Some of the most impactful actions include: installing a “smart irrigation controller” that adjusts for temperature and precipitation (40 gallons daily savings), replacing an old, non-efficient showerhead with low flow showerhead (20 gallons daily savings), and fixing a leaky toilet and faucet (45 gallons daily savings). Participants are encouraged to commit to actions adding up to 40 gallons or more of daily savings.40 gallon challenge logo

This year, UConn Extension is on a mission to spread the word about the challenge and increase Connecticut’s participation. To date, the number of pledges in Connecticut is 25, compared to around 2,000 in Georgia and 4,000 in Texas, states where this program is rooted. We want to increase that number many times over, and demonstrate our commitment to preserving this critical and limited natural resource.

Participation is open to residents of all states and counties. Farmers, gardeners, business owners, homeowners, school children, and all others interested are encouraged to participate and begin the conversation in their communities about why water conservation matters.

To sign up, visit http://www.40gallonchallenge.org/ and fill out a pledge card. To learn more about what UConn Extension is doing about water quality and quantity issues in our state and region, visit http://water.extension.uconn.edu.

Cook Before Eating

By Diane Wright Hirsch, MPH, Senior Extension Educator/Food Safety

eggs
Photo: Iowa Extension

During the holiday season, from Thanksgiving dinner through New Year’s celebrations, people who rarely spend time in the kitchen may be more likely to pick up a cookbook and make some cookies. Or, they may be stuffing their first turkey for Christmas day family dinner. Or possibly trying out a new appetizer for the office party—maybe even ceviche. (For those how may be unfamiliar with the term, “ceviche” it commonly refers to a shrimp or fish dish where citric acid, typically in the form of lemon juice or lime juice, is used to marinate raw fish or shrimp, often giving the appearance that the fish has been cooked.) Ceviche looks opaque and firm. But it is not cooked. The bacteria or viruses that may have been in the raw product have not been cooked away. They are still there. I have seen recipes for “faux ceviche,” that include cooking the shrimp or fish, but traditionally, it is not a cooked product. Consequently, it is risky. Ask your host or hostess if you are not sure of what they are serving.

Here is some guidance regarding foods or ingredients you may consider eating raw, whether you are a new cook or a seasoned cook who has always “done it this way” and “NEVER made anyone sick.” Keep in mind that your family may include very young children, the elderly or a chronically ill family member who may be at greater risk for the more severe consequences of a foodborne illness. So while you, a healthy adult, may be comfortable throwing caution to the winds and eating raw fish, uncooked cookie dough or even a taste of raw stuffing, the higher risk members of your family/friends circle really should not do this.

Be careful with raw eggs.

Raw eggs contain Salmonella. Not every egg. But no use betting on it. If you are choosing a recipe, such as eggnog, which calls for uncooked eggs, there is a safer alternative. Even if everyone is a healthy adult (and do you really know if they are all “healthy”?), it might be best to use a pasteurized egg product. They are often sold by the carton in the refrigerated egg or milk case. Otherwise, you might want to use a recipe for eggnog that preheats the egg to 160 degrees F to ensure that eggs are cooked sufficiently. Here is one from FoodSafety.gov: https://www.foodsafety.gov/blog/eggnog.html. Unfortunately, contrary to some popular cooking shows and magazines, adding alcohol to eggnog does not kill the Salmonella.

Watch out for raw doughs and batters.

We have all heard the warnings to avoid eating raw cookie dough—even though we may have all done it at one time with no apparent ill effects. Raw cookie dough or raw batters containing eggs share the same risk as raw eggnog. This would also be true of raw cookie dough that you might add to homemade ice cream. Commercial makers of cookie ice cream and other foods will use pasteurized eggs in their products.

There is another potential risk to eating raw batters and doughs that you may not even be aware of.  It is the flour.  Yes, the flour.  Flour is considered a raw agricultural product. It has not been treated to kill potential foodborne pathogens (microbes that cause illness). Since 2008, there have been five foodborne disease outbreaks tied to flour, two in Canada, one in New Zealand, and two in the US. So, even if a dough contains no eggs (pastry dough, for example), it is best not to eat it raw.

Think twice before serving raw meat, fish, or shellfish.

Honestly, I like a raw clam now and then. Some of my food safety colleagues look on aghast while others join in. Maybe you prefer raw oysters or sashimi. However, I do this knowing the risks I am taking. I do it rarely and only when I think the purveyor has been meticulous—and I still know there is a risk! Lots of folks do not know or understand the risks. Bacteria, such as Listeria, Salmonella, Vibrio vulnificous and parasites that include tapeworm and Anisakid nematodes may be associated with raw fish and shellfish. Again, if you are healthy, and visit restaurant or seafood retailers who are very careful, your risk may be less than that of an immune compromised adult or young child. However, the risk is never zero. So, during the holidays, choose a faux “ceviche” recipe that involves marinating cooked shrimp or fish. Serve oyster stew or clams casino that have been checked with a food thermometer.

If your holiday recipes include some of these risky ingredients, keep in mind that you can spread the pathogens that cause foodborne illness during the preparation steps. When you are cranking out trays and trays of cookies or appetizers, you need to practice the basic sanitation skills that will keep your food safe. Always use clean hands when handling any raw food and wash them again after handling that food. Use clean surfaces, cutting boards, knives, mixing spoons or other utensils: then wash them thoroughly in hot, soapy water before using them to prepare other foods. If that flour you used to dust the pie shell gets spread around or the raw egg drips onto the counter where you are decorating sugar cookies, it could end up in your salad or on your kid’s hands (which at some point will end up in their mouth).

Check the clock as you are baking and try not to leave doughs (or other raw ingredients, for that matter) out for more than four hours at a time. This allows the pathogens to multiply, increasing the risk for cross-contamination.

Finally, every cook is told to taste their dishes before presenting them to the guests. It’s one of the first questions asked of competing chefs on the cooking shows: “Did you even taste this?”  But, please, do not taste until the risky ingredients are cooked through. I will never forget a Christmas Eve in my childhood when Mom had made the stuffing, containing raw sausage and eggs, the day before. She always liked to taste the raw stuffing. (Right!) She spent Christmas day in bed….and the bathroom.

For more information about safe food preparation during the holidays, visit our website at www.foodsafety.uconn.edu, or foodsafety.gov, or contact the Home and Garden Education Center at ladybug@uconn.edu or 1-877-486-6271.

CT 4-H Explorers Program for 5 & 6 Year Olds

By Pamela Gray, New London County 4-H Program Coordinator 

In response to requests from leaders and parents for the UConn 4-H program to incorporate Cloverbud-age youth, we ran a pilot program in 2017 for 5-6 year olds. With pilot year success, it is now an official addition starting 2018!

4-H Explorers is an age appropriate 4-H experience for five and six year-olds (plus seven year-olds/special needs youth who find this setting more suitable than a 7-19 age club). Explorers Club members do not have pro-jects or competitions. Instead, they explore all the different activities and experiences 4-H has to offer, and participate in events and meetings through activity-based, cooperative learning and positive encouragement.

The focus of activity-based learning and feedback is to pro-mote the 4-H’ers’ confidence in meeting new 4-H explorer members working in barn carrying haychallenges. Re-search on these age levels indicate the best way to build confidence is to provide many opportunities through activities that emphasize success, however small. The CT Explorers use The Big Book of 4-H Cloverbud Activities (Ohio State University) and Clover Adventures: A Leader’s Resource Guide (University of Maryland Extension) curriculum. The activities in these books are specifically designed to meet the physical, cognitive, social, and emotional needs of this age group, while being framed in the 4-H experiential learning model. Busy, messy, and hands-on are the motto for Explorers Clubs! Each club receives the curriculum from their 4-H office when Leaders are trained and the club is enrolled.

The CT 4-H Explorers at the Fair outlines how Explorers can participate meaningfully at the county 4-H fairs while not engaging competitively, and the CT 4-H Explorers Activity Summary provides a way for kids and/or clubs to reflect on their activities and successes. What were Ivan’s favorite activities this year? “Making pasta salad for Food Show,” and learning to hold a rabbit.

4-H explorers showing goats at county 4-H fairExplorers from clubs in New London, Middlesex, Litchfield, and Fairfield counties participated in Giddy-up Games, Food Shows, Public Speaking, and Skill-a-thon. In their club meetings they visited farms, learned how maple syrup is made, learned about birds, played in some dirt (planting seeds), cooked, made dioramas, posters, and collages, and much more hands-on learning.

One 4-H Explorer Leader observed “some things that attract new-to-4-H families are: no cost to join, no dues, and no uniforms to buy. The curriculum is varied, flexible, and parents stay for meetings and get involved.”

Heading into the 2018 4-H year, we have 16 Explorers Clubs across the state and 74 kids. If you would like to learn more about CT 4-H Explorers or how to start a club, click here for the handbook or contact your county 4-H office.

Nutrition Education Outreach in Fairfield County

Nutrition Education Outreach November 2017
Submitted by Heather Peracchio
EFNEP graduates at Morris Street School in Danbury
 
SNAP-Ed programs:
Nutrition outreach at the Danbury mobile pantry reached 265 families on November 8th and the mobile pantry in Bethel on November 29th reached 183 families. 
 
EFNEP:
The Soccer and Nutrition program reached 22 children and adults on Friday November 3.  Adults and children participated in the program which follows the Cornell University Choose Health: Fun, Food and Fitness curricula.  There was a hands-on demonstration of a stir-fry recipe where parents and children participated in cooking and everyone taste tested.  The classes have been scheduled and advertised to parents for the first Friday of the month each month through October 2018.
The EFNEP adult program at Danbury’s Morris Street School Family Resource Staff began on October 16, 2017 with 24 new moms enrolled. In November, participants attended class on November 6 and November 13th, with their graduation ceremony on Monday November 27th. Below is a photo of the graduation ceremony, 16 EFNEP participants completed the program Monday evening with 6 more anticipated to graduate in December.

Chris Collins: Making a Difference

Chris Collins and classmates at a UConn People Empowering People training in Meriden.
Chris Collins, seated in the center wearing the red sweater. Photo: Cathleen Love.

Chris Collins moved to Meriden, Connecticut four years ago with his girlfriend and her two children. In his professional capacity he serves as a substance abuse counselor at Rushford at Meriden, an organization that offers a variety of outpatient programs and services, including counseling young adults about substance use disorders. A longtime friend of Chris’ invited him to participate in the University of Connecticut People Empowering People (UConn PEP) program. Because Chris wanted to learn ways to engage with the Meriden community, understand the school system, and make a positive difference he agreed to attend.

The UConn PEP program in Meriden was funded through the Nellie Mae Foundation. Other UConn PEP communities apply for funding through the Connecticut Parent Trust Fund or local resources like the Liberty Bank Foundation. UConn Extension provides training and support for community agencies, school districts, hospitals, family resource centers, and correctional institutions across the state offering the UConn PEP curriculum and course.

Participants such as Chris come together for two hours a week for ten weeks to discuss topics including communication, problem-solving, values, parenting and other life skills which enhances parent leadership skills and community engagement.

For Chris, the content and format of UConn PEP fit his lifestyle and addressed his interests. Because dinner and day care was provided, participation did not

Chris Collins participating in a UConn PEP training in Meriden.
Chris Collins, seated on the left, at a UConn PEP training. Photo: Cathleen Love

require additional juggling of work and family time. Chris was seeking an opportunity to be more involved with his family, the schools, and the community. UConn PEP was a vehicle to make that happen.

In discussing the impact of the UConn PEP program on him personally, Chris recalled when his facilitator mentioned that the loudest voice is heard on most issues he realized that unless he spoke up about his concerns than no one would know what they are. He said the resources and networking that are part of the 10-week program gave him perspective on power, and empowered him to become more involved. Learning about active listening also impacted Chris in that he realizes that listening first allows him to reflect on the issues before considering solutions.

Parent leadership skills are central to the UConn PEP curriculum. Before participating in the program, Chris thought using the “hammer,” or authoritative style, to discipline children was the only approach. UConn PEP classes discussed other tools for caring about his children while still providing a safe home with healthy boundaries and using alternative disciplinary techniques. Chris said having more “tools” for parenting is helpful in working with his children. These tools also impacted how Chris became more involved in the schools. Resources and networks in the UConn PEP program gave Chris ideas of techniques to use in working with teachers and parents in schools.

Participants in every UConn PEP program commit to finding and carrying out a community project. Chris shared that the impact of helping others makes you feel better than he could have imagined. His group collected books for children and they far exceeded the number of books they had put in their stated goal. When he assisted with the distribution of the books he said the smiles and joy he felt from the kids matched the smiles and joy of those giving them out.

Chris is currently serving on a Local Advisory Committee and he uses skills learned in UConn PEP to engage members of his community. According to Chris, the community seeks him out when they have questions or concerns. The community knows he will listen and that he cares about their issues. With parent leadership and community engagement Chris believes the UConn PEP program impacted how he makes a difference in his family, in the schools, and in the community.

UConn PEP is an example of how a research grant can turn into over twenty years of service to the state. UConn Extension received a USDA State Strengthening grant in 1996 to create, deliver and evaluate a parent leadership program in Connecticut. Since receiving that grant over 3000 state residents in have participated in UConn PEP, the parent leadership program created by the grant. Over 25 community agencies, school districts, family resource centers, and faith-based communities across the state have partnered with the Extension to offer the program. The research on the program suggests that the UConn PEP program was effective in influencing positive changes in participants’ life skills, personal relationships, and community engagement among an ethnically diverse sample.

For more information on the UConn PEP program visit pep.extension.uconn.edu or email Cathleen.Love@uconn.edu.

Article by: Cathleen Love

Laura Irwin: 4-H Alumni Spotlight

Laura Irwin showing a Hereford beef animal at a fair
Laura Irwin

It was never a question of if Laura Irwin of Hartland would join 4-H, but rather, when she would become a 4-H member. “My mom always wanted to be a 4-H member, and never had the opportunity,” Laura recalls. “So, she made sure her children did. I joined when I was 7-years old, and I’m still a volunteer and junior advisor for the Hartford County 4-H Fair Board.

Laura was a member of the Granby 4-H Club, and quickly seized every opportunity offered. She started riding horses when she was 8 years old, and then developed a 4-H goat project when she was 12. At age 16, she began a beef cattle project, and then swine came after that. Laura’s beef and swine projects were through the Gilbert family of North Granby, longtime 4-H volunteers. She also volunteered with the Hemlock Knoll 4-H Club.

Laura always tries to maintain a positive attitude, and you quickly realize this while talking to her. She handled the increasing responsibility and challenges of multiple 4-H projects with the same poise, determination, and professionalism that she demonstrates on a daily basis.

As a 4-H member, Laura came to UConn for Goat Day, and also visited the Greater Hartford campus for fashion review and other 4-H events. When considering colleges, Laura applied to UConn, Delaware Valley, and Colorado State, but never planned to go anywhere besides UConn. “I completed my first two years at Asnuntuck Community College in Enfield,” she says. “It offers a competitive financial aid package and I was able to participate in the gap program, and then transfer to UConn with all of my general education courses completed.”

Laura is a junior majoring in Pathobiology, graduating in 2019. She wants to double major in Animal Science and become a large animal veterinarian. “If I don’t become a veterinarian, I will complete a graduate program at UConn, focusing on research and becoming a pathobiologist, I’m already exploring work-study options in this field.”

Her experience in 4-H has enhanced her course work here at UConn. Material being covered in Introduction to Animal Science, Genetics, Pathobiology, and Physics courses is all an extension of the knowledge she gained through her 4-H career.

This fall, Laura competed in the Little International Livestock Show at UConn that is organized by the Block and Bridle Club in the Department of Animal Science. She showed a sheep, and won premier showmanship. “I credit 4-H for the win in Premier Showmanship at the Little International,” Laura says. “I never would have had the knowledge and skills without 4-H.”

Earning the respect of her riding instructor and having her 4-H project work come full circle were the most rewarding parts of 4-H for Laura. She began taking lessons with Lisa Dinsmore when she was 8-years old, and now Lisa looks at Laura as a knowledgeable horse person, and an equal.

Laura worked with her Hereford beef cow and calf every morning during her last year in 4-H and was Reserve Grand Champion Showman of Goshen Fair in 2015. Laura was able to see her calf grow up, have her own calf, and Reserve Grand Champion in the Cow-Calf class at the highly competitive Big E. The calf represents the third generation of Laura’s 4-H project work with that beef cow family.

In 2015, the Hartford County 4-H Fair advisors selected Laura as the Louis Kristopik Award winner at the 4-H Fair. The award recognizes a youth member who takes initiative, demonstrates leadership, and the ability to work as a member of the team. “It meant a lot that they picked me out of all the 4-H youth members because everyone is equally deserving,” Laura says. “If you receive the award you know you’ve done an excellent job.”

Laura began playing the piano when she was 6-years old, and knows many pieces by memory. “Music was my passion before 4-H,” she says. “I have a deeper understanding of poetry and lyrics of music. It’s still one of the pathways I use to connect with my brother.”

“I enjoy working with youth, especially those with special needs,” Laura mentions. “I want to stay involved with 4-H and help other youth gain the confidence to speak up for themselves. If you don’t have your own voice, what do you have?”

By Stacey Stearns

Lifelong Learning Classes in December

string group

CLIR, a lifelong learning program offered in collaboration with UConn Extension, will hold the following classes in December, all in Vernon Cottage on UConn’s Depot Campus.

Tuesday Dec 5  Origins, Measurement, and Management of Stress and Anxiety    1:15 – 2:45

Wednesday Dec 6  Medical Marijuana and Cancer:  What’s the Evidence?       1:15 – 2:45

Thursdays, Dec 7 and 14     Memoir Club                   10:15 – 11:45