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.
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.
The 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.
By Diane Wright Hirsch, MPH, Senior Extension Educator/Food Safety
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 email@example.com or 1-877-486-6271.
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.
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.
A young couple I know if looking to buy their first house. She prefers older homes with character, he wants space for a big garden. They came upon an older home with a dirt basement floor….I immediately thought that it might be a good candidate for a root cellar. In earlier times, when many people grew their own food, lived miles from the nearest grocery store, and did not have the benefit of electricity or refrigeration, they often stored some fruits and vegetables for the winter in root cellars or outdoor cold storage areas or pits.
Today it can be difficult to use the basement for storage as many of us now use our basements as living spaces. We may have furnaces, boilers or woodstoves in our cellars—instead of dirt floors and cold storage shelves. We do everything we can to keep out the dampness. And houses are built to retain heat in order to save energy. And, of course, in general, Connecticut temperatures seem to be warmer longer into late fall and early winter, than they used to be. All of this means that we just have to be a bit more creative if we want to store our late summer/fall crops into mid-winter.
You should recognize that “ideal” storage conditions for many vegetables are not attainable around the average home. Commercial cold storage options often involve a modified or controlled atmosphere, reducing the oxygen and increasing the carbon dioxide level, while high humidity is maintained in an air−tight, refrigerated storage room. It is important to understand that these conditions cannot be achieved at home…your home-stored apples will not be equal to the quality of a store-bought apple in January or February.
That said, there are many lower-tech options for storing apples and other foods at home. You just have to remember to follow the rules!
Pay attention to and monitor temperature, humidity and air flow;
Keep fruits away from vegetables (fruits release ethylene which speeds the ripening process of vegetables);
Minimize the effects of strong smelling vegetables such as onions, cabbage or rutabagas.
Some vegetables can be stored outdoors—or even remain in your garden, if well protected. Root crops including carrots, parsnips and turnips can remain in the garden, if rodents are not an issue. A well-drained location is essential as a muddy puddle does not do much for your stored carrots. Once the ground is cold, or begins to freeze, protect the vegetables from frost and fluctuating temperatures with insulating materials such as clean straw, hay, dry leaves, corn stalks, or wood shavings, and some soil.
Mounds or pits are a good way to store cabbage and root crops, such as carrots, beets, celery root, kohlrabi, rutabagas, turnips, and winter radishes. Use a well-drained location, and cover the ground with insulating mulch. Vegetables keep very well in pits and mounds, but once these storage areas are opened all the produce should be removed. After it’s removed, the produce will keep for 1 or 2 weeks at most: use it up quickly or cook and freeze for longer storage. If rodents are a problem, try burying a 20-gallon trash can in the ground. Several small holes should be made in the bottom to allow for drainage (keeping in mind that rodents may be able to get through a dime sized hole).
A Connecticut home—especially an older one—offers several options for winter storage of fruits and vegetables. You could use a breezeway, a shed, a Bilco-type basement door area or a garage that is not used for storing your automobile, lawn equipment or chemicals that may affect the flavor of your stored produce. You may be lucky enough to live in a house with an old root cellar or a cellar that does not warm up too much when the furnace gets turned on. Check the room temperature to make sure that the area is cool enough (32˚F–60˚F) and be sure that the temperature does not fluctuate too much. The relative humidity (moisture in the air) of these locations will also affect what type of produce can be stored. Some produce (garlic, onions) store better in dry conditions, while others (apples, root crops) prefer conditions to be more humid.
A pantry, attic, or unheated room is useful for short-term storage of potatoes and onions as long as there is no danger of freezing. Low storage temperatures extend the shelf life of dried foods, such as dried beans, herbs, dried fruits and vegetables. A warm storage area, such as an attic, can be a good environment in the fall for drying herbs, beans, walnuts, or hickory nuts.
A well-ventilated basement with central heating is generally dry and has a temperature range of 50˚F to 60˚F. It may be used for ripening tomatoes and for short-term storage of pumpkins, winter squash, potatoes, sweet potatoes, and onions.
Managing your storage area
Once everything is stored away, you will need to monitor your storage areas, paying attention to temperature (can be made cooler or warmer with ventilating windows that can be opened and shut); humidity (a relative humidity of 90%–95% is very moist and good for storage of potatoes and other root crops. A relative humidity of 60%–75% is dry and good for storage of pumpkins and other squash). Check the storage area at least weekly. Look for evidence of rodents. Check to see that produce is still dry. Remove and discard anything that is rotten or moldy.
Food safety and cold storage
Exploding pressure canners and botulism scares can keep folks away from canning, but cold storage is pretty much risk free. If it doesn’t work, you will see, feel or smell that your food has spoiled—and you will not eat it! Cold storage temperatures also slow the growth of spoilage organisms and enzymatic action (causes over-ripening and rotting). However, there are a few food safety hazards you should pay attention to.
First, be sure to use storage containers that are food-grade. Never use drums, garbage cans or containers that might have held garbage, pesticides or other chemicals. Be sure that the insulating materials used are not contaminated with pesticides or manure. These should be new materials and should be used only once as they will become contaminated with mold and bacteria.
An important risk to consider is that when using cold storage, particularly outdoor storage options, you need to be wary of the presence of rodents or the pesky neighborhood raccoon. Be sure to inspect the inside and outside of the root cellar. Look for gaps (even very small ones) between the ceiling and walls, walls and floors and around any air vents or windows. Search areas around vents, joints between the walls and roof and the area under the cellar. Patch any cracks or gaps around pipes or plug openings with steel wool. Use storage containers that animals cannot chew through, such as metal, plastic or tightly woven mesh with openings smaller than ¼ inch. Secure the top of the containers in the cellar or the lids of buried containers so that they cannot be opened by animals.
When you are ready to use your fruits and vegetables during the winter months, inspect everything you take out. While small amounts of mold can be removed from hard fruits and vegetables such as potatoes, generally, if there is mold, we recommend tossing it out. Mold toxins have been associated with allergic reactions and some are cancer causing agents. Wash everything thoroughly with water and a scrub brush before eating.
Finally, at the end of the season, be sure to clean all containers and the room itself in order to reduce the presence of molds and bacteria.
For more information about managing a cold storage area and a storage chart for specific fruits and vegetables, search for the following article, which was used as a source: Storing Vegetables and Fruits at Home, from Washington State University Extension, or contact the Home and Garden Education Center at firstname.lastname@example.org or 1-877-486-6271.
The Solid Ground Farmer Training program kicks off its second season this month. This program will deliver over 30 trainings designed for new and beginning farmers from December 2017 to March 2018. Current and aspiring farmers are welcome to attend as many free trainings as they like, many of which are led by Connecticut farmers. Training topics include Financial Record Keeping for Farm Businesses, Vegetable Production for Small Farms, Growing Crops in Low and High Tunnels, Finding Your Market, Eco-Focused Farming Practices, Cover Cropping, and many more. Last year the program reached over 300 new growers in the state!
Funded through the USDA Beginning Farmer & Rancher Development Program, these trainings are coordinated by UConn Extension and are designed to provide a solid foundation of knowledge on which new farmers can establish and grow their farm businesses. Come learn about tried and true methods as well as brand-new techniques from seasoned farmers, Extension specialists, and professional consultants.
Trainings are free and take place around the state at agriculture partner organizations in Bridgeport, Hartford, Killingly, Windham, Bethel, New Haven, and Simsbury, making them accessible to farmers state-wide.
In addition to winter trainings, the Solid Ground Program also offers one-on-one consultations with
specialists in the areas of Farm Finance, Soil Health, and Vegetable Production. The Agricultural Re$ource Fair, another piece of the program, takes place in early February and brings together Farmers and agricultural service providers for meaningful presentations around funding for farmers on both the state and national level.
Even though many Americans are eating more meals out of the home and some are turning to “meal kits” to make it pretty painless to cook dinner, we still like to celebrate a traditional Thanksgiving. Green bean casserole, maybe some roasted Brussels sprouts, mashed white and/or sweet potatoes (with or without marshmallows), stuffing or dressing, and gravy will share the dinner plate with the main attraction, turkey. And more likely than not, way too much food for one meal.
Whether it’s their very first or they are a poultry seasoned veteran, many cooks know that the important thing is to cook a turkey until it reaches a safe temperature—165 degrees F in the thickest part of the thigh. They would not even think twice about eating an undercooked turkey—fearful of the risk of Salmonella or other foodborne pathogen that may be lurking the raw turkey meat. Home cooks, for the most part, have learned that a food thermometer is an essential tool for ensuring that the turkey and stuffing reach the safe end cooking temperature.
But, in what seems like the blink of an eye, the Thanksgiving meal that took hours or days to prepare is enjoyed by all. The turkey is no longer stuffed. But your guests are. What do you do with the leftovers?
Despite the belief that leftovers are yucky (too often dried out during the recook), most of us love the leftovers from a turkey dinner. Keep in mind that it is important to handle the unserved turkey and all the fixings safely if you want to enjoy them for days or even weeks (if frozen) after the holiday.
Consumers generally are less aware of the risks of turkey or other perishable foods once they have been cooked. They know that proper cooking destroys the bacteria or other microorganisms often found in raw foods. Salmonella, Listeria, E. coli and Campylobacter are bacteria that cause foodborne illness. And they are destroyed by proper cooking. So once the turkey (and other foods) are cooked, we assume that our worries are over. The Salmonella is gone, kaput, right?
Unfortunately, the answer can be misleading. Yes, the Salmonella is gone. But there are other bad guys stalking the cooked turkey, the gravy or even the mashed potatoes.
Once a food is cooked there is the risk that other pathogens can contaminate it. Microorganisms that can affect cooked food include Staphylococcus aureus, Clostridium perfringens and Bacillus cereus. All of these bacteria cause what is commonly called an intoxication or true food poisoning. Both Staphylococcus and Bacillus cereus can form toxins in a contaminated food product. The food is contaminated by the bacteria that may come from the kitchen environment, pets, soil, dirty hands, or a cook who is sick. The bacteria forms a toxin in the food and then you get sick when you eat the food. Because toxins are already present in the food, illness usually comes quickly—within 4-12 hours or so. You feel really awful for 24-48 hours with vomiting and/or diarrhea, depending on the amount of toxin in the food and characteristics of the pathogen. Generally these illnesses do not kill you—you just wish you were dead! Clostridium perfringens, on the other hand, contaminates the food and once consumed, produces a toxin in your intestines. It is still a toxin forming bacteria, and symptoms still include diarrhea. But, like the other toxin related illnesses listed here, generally, the illness is not terribly severe and you recover within 24-48 hours.
If you are a healthy person, these illnesses are generally self-limiting: once the toxin is expelled from the body, you recover. However, as with all foodborne illness, people who have compromised immune systems (because they have certain other diseases or take medications that weaken the immune system) are much more likely to suffer serious consequences.
The good news is that these illnesses are easily prevented. Handle leftovers safely and you will not have to spend Black Friday (or Saturday or Sunday, for that matter) in the restroom.
Get the remaining appetizers into the fridge before dinner is even served. After enjoying your meal, quickly work on the dinner leftovers. Cut the turkey off the bones, remove all stuffing, storing it separately. The same is true of mashed potatoes, gravy, green bean casserole and any other cooked leftovers. Once vegetables are cut open and made into salads, they, too, are at risk for contamination. Refrigerate any cooked or cut vegetables or fruits, including salads or relish trays right after dinner as well. You want these foods to cool quickly, so place in shallow containers (no more than 3 inches deep). And, don’t forget the condiments. Butter, cranberry sauce, corn relish, while somewhat less risky, should be returned to the refrigerator as soon as possible.
Even if you get those leftovers refrigerated right after dinner, keep in mind that they won’t last forever. If you don’t think you will be able to eat them within 3-4 days, then it is best to freeze them. Place in shallow freezer containers, label with contents and date and freeze for up to 3-6 months for best quality. If not frozen, leftover cooked meats and vegetables will be safe for up to 3-4 days in a refrigerator kept at no more than 40 degrees F.
Once the food is safely tucked away for the night, it’s time to wash the dishes.
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 email@example.com or 1-877-486-6271.
The First HardCORE CT Apple Challenge with Put Local On Your Tray! October is special for a few reasons. Everyone is getting back in the swing of things at school, the foliage outstanding, and the many varieties of delicious crisp apples are ripening atop trees in orchards across the state. The combination makes a perfect time of year to celebrate National Farm to School Month, CT Grown for CT Kids Week, and a new campaign known as the HardCORE CT Apple Challenge coordinated by Put Local On Your Tray to celebrate CT grown products, and continuously encourage the importance and connectivity of food education. Put Local on Your Tray is a collaborative Farm to School project that assists interested Connecticut school districts to serve, educate, and celebrate regionally grown produce. The campaign coordinated by Put Local On Your Tray was made public to anyone who wanted to participate and utilize the resources. All schools and school districts in Connecticut were encouraged to participate by sourcing local apples during the month of October, and placing signage so students and staff know where they came from. For students to take the challenge, there were three ways to participate. First, you could eat a CT Grown apple all the way down to it’s core. Second, you could try two different types of CT Grown apples and compare tastes. Third, you could take a trip to a local apple orchard to see how they really grow. Or even better, all three!
On the ground, with reports from our partners at FoodCorps Connecticut, there were so many different ways CT kids celebrated the HardCORE CT Apple Challenge. There was New Britain’s Gaffney Elementary Garden Club students challenging each other to see who could eat a local apple from Belltown Orchards in South Glastonbury totally down to the core, after learning all about the importance of seeds. At Meriden public schools, students enjoyed a special afternoon comparing the tastes of Fuji and Paula Red apples and voted at lunch what they liked best, realizing that not all apples are exactly the same. There was a field trip taken to Auerfarm in Bloomfield with Breakthrough Magnet School in Hartford, where students had the opportunity to pick and taste some of the apples grown right there on the farm, solidifying their understanding of how exactly apples come to be. Overall, there is a newfound appreciation going around in our schools for an idyllic CT crop – the apple.
There was lots of support from many partner organizations including the Connecticut Farm to School Collaborative, who helped create the concept of the campaign. The Collaborative consists of a group of nonprofit and state-agency representatives working to advance farm to school at the state level through policy, communications, and programming. The CT Apple Marketing Board, the USDA, and FoodCorps Connecticut all promoted the HardCORE Apple Campaign, with the promotion excitingly gaining national recognition in the USDA online newsletter, The Dirt, as something to look check out for the month of October. Mike Koch, Food Service Director for New Britain Public Schools, is pleased to have the materials provided by the Local Tray Program. “We appreciate the efforts of the various groups that assist us with marketing and promotions of our locally sourced products. UConn Extension and FoodCorps have been integral partners to promote activities such as taste tests and local produce celebrations. We have been able to get students to try and appreciate new and different foods, and to step outside of their comfort zone. When we did an applesauce taste test using apples grown from Belltown Orchards in Glastonbury, the students began to realize this is food grown close to their neighborhood. When they make this connection, everyone wins; the student, the food service department, the school district, and the farm.”
Mike is just one of the Food Service Directors who has signed up to take the local pledge for his district this year. There are currently 30 districts that signed up so far to participate in the Put Local on Your Tray Program for the 2017-18 school year all over the state. The program is open to any interested school district, charter school, or private school. Go online to sign up to take the pledge to have at least one local Tray day this year. Sign up today if your school hasn’t already! We are gaining momentum and have many developments in store for this year, including two new poster designs to be released online soon! For more information after this date, please contact firstname.lastname@example.org. To stay informed with what is happening with the Tray project yourself, you can sign up for our monthly newsletter. You can also Like us on Facebook or follow us on Instagram @putlocalonyourtray. For more information please visithttp://putlocalonyourtray.uconn.edu or call 860-870-6932. Put Local On Your Tray is a project of UConn Extension, in partnership with the CT State Department of Education, FoodCorps Connecticut, and New England Dairy & Food Council (NEDFC). Keep on crunching, Connecticut!
This has been an exceptionally busy year for Nutrition Education. In addition to the EFNEP (Expanded Food & Nutrition Education Program) being held at public schools and libraries including Windham, Moosup, Putnam, North Grosvenor Dale, and Killingly, the SNAP Ed program offers nutrition assistance to millions of low income families in need. The EFNEP educator works in collaboration with non-profit organizations as Cooking Matters offering nutrition and cooking workshops for adults which is taught in Spanish and English. Another non-profit program is CLiCK, Inc. located in Willimantic. EFNEP collaborates every year with CLiCK offering summer programs for children, youth and adult cooking classes using fresh vegetables from the CLiCK community garden that the Willimantic students have grown. We hope to offer even more programs in the coming year. For more information, contact Dianisi Torres at: email@example.com
Being storm-ready means advance planning and preparation in the event of power outages, evacuations or property damage. Many in Connecticut have assembled a “Go Pack”, “Bug-Out Bag” or some other type of emergency grab and go bag that can be easily accessed in the event of a power out age or the need to evacuate your residence. These are important resources to have at the ready should you need them in an emergency. In addition to the items that will help sustain you in the short term, such as food, water, clothing, flashlights, etc., financial and household information and legal documents can be essential following a natural disaster.
Knowing your bank account numbers, having insurance policies and contact information, and having property records is just some of the important information that you should have with you should your home or other property be damaged or you be displaced for a period of time.
The University of Connecticut & University of Rhode Island Cooperative Extension received a two-year National Institute of Food and Agriculture (NIFA) grant to work to prepare communities and their residents for the impacts of hurricanes and flooding. There are six members* on the University of Connecticut team which is working with four Coastal towns. The towns are East Lyme, Old Lyme, Stonington and military families with the Navy base in Groton.
Among the goals of the project are to: Compile resources for individuals, families, businesses and- communities so they can design personalized emergency plans and be prepared for major storm events such as hurricanes and nor’easters, as well as information on adaptation strategies to reduce their risk or exposure in the future; develop an inclusive preparedness plan template for issues such as personal safety, health and community evacuation, finances and important papers, food and medicine, preparing and securing your house hold interior and exterior, and barn structure/pet/ livestock/crop safety resources; market resource information; and support the agricultural community through review of existing and planned dairy and livestock barns for storm preparedness.
In addition to the grant, UConn Extension has a website, the Extension Disaster Education Network (EDEN) which is part of the larger national EDEN effort. To learn more about how to prepare, visit http://www.eden.uconn.edu
*M. Welch, J. Barrette, K. Filchak, F. Griffiths Smith, D. Hirsch, J. Meader, R. Ricard.