Cooperative Extension Service

Campbell County

3500 Alexandria Pike

Highland Heights, KY 41076

(859) 572-2600

Fax: (859) 572-2619

www.campbell.ca.uky.edu

F o o d & N u t r i t i o n Upcoming Events All programs are located at the

Campbell County Extension office unless noted below.

Homemaker Club Information: Meetings and Important Dates (see page 6) Flower Buds June 6 10:00 a.m. Alzheimer’s - Know the 10 Signs - Early Detection Matters June 7 (see flyer on page 13) 1:30 p.m. A Taste of Activity for the Whole Body June 5, 12, 19 & 26 (see flyer on page 10) 6:30 p.m. Stories, Songs, and Stretches June 11 (see flyer on page 8) 1:30 p.m. Diabetes Support Group Meeting June 13 (see flyer on page 9) 10:00 a.m. Homemaker Council Meeting June 14 9:00 a.m. Mommy & Me in the Kitchen & Garden June 27 1:30 p.m. A Matter of Balance July 30 thru Sept 17 (see flyer on page 15) 10:00 a.m.

June 2019

Food Safety at the Grill

G rilling season is finally here. Actually, it never left for some of us. Grilling is

such a healthy way of cooking, many choose to grill year round. Rain, snow or even a little wind doesn’t stop us from enjoying a great meal on the grill. Follow the tips below to help prevent foodborne illness and keep your family healthy. Thawing: If you are starting with frozen meat or chicken, thaw it completely for more even cooking. Place frozen product in the refrigerator for a nice safe, slow thaw. This may take a day or two, so plan accordingly. For faster thawing, place

frozen product under cold running water or a sink of cold water that is changed frequently. Frozen product can be thawed in the microwave as long as it is immediately placed on the grill. Never allow food to thaw on the counter at room temperature. Marinating: A marinade is a sauce in which food is soaked before cooking. Always marinate food in the refrigerator, not on the counter at room temperature. Chicken and stew meat can be marinated up to 2 days. Beef, steaks, tenderloins, roasts and chops can be marinated up to 5 days. Discard the marinade after soaking. Marinade that has been in contact with raw meat or chicken should not be eaten as a sauce on cooked food. Cooking: Always use a meat thermometer to check for doneness. Meat and chicken cooked on a grill will appear ‘done’ due to quick browning on the outside. However, just because it looks done, it doesn’t mean it’s safe to eat. Cuts of beef, pork, lamb and veal, including steaks, chops and roasts, should be cooked to an internal temperature of 145 degrees F with a 3 minute rest time. Ground meats (beef, pork, lamb and veal) should be cooked to an internal temperature of 160 degrees F. All chicken and poultry should be cooked to an internal temperature of 165 degrees F.

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H e a lt h & W e l l n e s s

D uring this time of year, fireworks are a common item at celebrations. Unfortunately, fireworks can cause serious injuries. Fireworks can cause

death and injury, including burns, contusions, lacerations and foreign objects in the eye. The safest way to watch fireworks is by attending a professional show. If you choose to do fireworks at home, make the choice to protect yourself and your family from fireworks injuries. Never allow young children to play with or ignite fireworks. Always have firework activities outside. Avoid buying fireworks packaged in brown paper, which often means they

were made for professional displays and could be dangerous for consumers. Fireworks should be stored in a cool dry place. If a firework does not light the first time, do not try to relight it. Make sure you, your kids and others watch fireworks displays from a safe

distance. Pour water on all firework pieces before you put them in the trashcan. Call 911 immediately if someone is injured from fireworks. Resources: https://www.cdc.gov/family/minutes/tips/fireworks/index.htm https://kidshealth.org/en/parents/fireworks.html#catfit Source: Natalie Jones, Extension Physical Activity Program Coordinator; University of Kentucky, College of Agriculture, Food and Environment

Food Safety at the Grill

(continued from page 1)

Keep it Hot: After cooking, keep grilled food hot at 140 degrees For warmer until served. Place food to the side of the grill, where there is no direct heat, or on the small rack above the grill if there is one. Food can also be placed in an oven set at 200 degrees F or a warming tray until consumed. Once food is served, it should not set out for more than two hours. If it is hot outside (above 90 degrees F), food should not sit out for more than one hour. Keep it Clean: Start with clean hands and make sure there are plenty of clean plates and utensils. Do not use the same platter or utensils for raw and cooked meat or chicken. Always use a clean platter when removing food from the grill. Bacteria in the raw meat juices can contaminate food that has been safely cooked. Reference: USDA Food Safety and Inspection Service. (August 2013). Grill it Safe. Retrieved May 10, 2017. https://www.fsis.usda.gov/wps/wcm/connect/11cf2756-8b4a-43cc-8551-88624c5d6f4b/Grill_it_Safe_Card.pdf?MOD=AJP Source: Annhall Norris, Extension Associate for Food Safety and Preservation

Firework Safety

Family & Consumer Sciences May 2019 - Page 3

L i f e S k i l l s

S unshine, warm temperatures, and more flexible family

schedules make summer the ideal travel season. However, summer is also the most expensive travel season. Planning your next vacation in advance and with a budget in mind is a great way to ensure that you will get the most bang for your buck without going into post-vacation debt. Plan early. As soon as you know that you want to take a vacation, start planning. You will often find the lowest prices on airfare and hotels by booking up to six months in advance. Hotels are more likely to have vacancies farther out from your travel dates which will allow for you to pick from multiple hotels that fit within your budget. Consider traveling during the

off season. Summer is the most popular and expensive travel season.

If possible, consider traveling during the off season to save on airfare, hotels and entertainment costs. Winter is the least expensive travel season, followed by fall and spring. Airfare. If your

travel dates are flexible, consider signing up for an airfare alert website. These websites will send you an email when flights to your chosen destination are being offered at lower than normal prices. Research low cost vacation

options. Rather than booking a special resort vacation, consider camping, visiting a nearby beach or historic site, or choosing a travel destination with multiple free activities. Look for package travel deals

or all-inclusive vacation

packages. There are many travel

Cash in on rewards. If you use a credit card that offers cash back, gift cards or airline miles, consider using these rewards for your vacation. Many credit card issues also offer extra rewards offered through retail partners that you can use while vacationing. Cut the cost of eating out. Eating out on vacation is hard to avoid and often expensive. To cut down on these costs, pack the majority of your meals and beverages if possible. Think about reserving a hotel room with a small kitchenette or a refrigerator and microwave. Also be on the lookout for hotels that offer a free continental breakfast. By keeping these tips in mind when you are planning your next vacation, you can save a significant amount of money. Researching cost saving travel strategies is a great way to guarantee that you will get everything you want out of your vacation while avoiding post-vacation debt. Remember you will get the best deals by planning your trip well in advance of your planned travel dates. Source: Alex Elswick, Extension Associate for Family Resource Management; University of Kentucky College of Agriculture, Food and Environment

Vacationing on a Budget

Community Service Day! 4-H Kids/Teens and Homemakers Club!

On July 31st from 10 a.m.- 2:00 p.m. at the Campbell County Extension Office, the homemakers will be working with kids/

teens who want to make fidget boards for dementia patients. If possible, please bring your own sewing machine and general

sewing supplies (scissors, needle, thread). We do have a few sewing machines that can be used at the office. Everything else

will be furnished. Lunch will be included.

Register by Friday, July 26 by calling 859-572-2600 or online at https://campbell.ca.uky.edu/

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H e a lt h y R e l at i o n s h i p s

Swimming is a great activity and can be a lot of fun. However, swimming can also come with risks. Nearly 1,000 kids die each year by drowning. The majority of these drownings occur at a home swimming pool. According to the Centers for Disease Control and Prevention, drowning is the second leading cause of accidental death for those between the ages of 5 and 14 in the United States. Therefore, it is important to know how to help you and your kids be safe while in the water — including pools, hot tubs, or open water. Before you head out to the beach or a pool, make sure you are aware of some swimming safety tips.

Home pools Never leave a child unattended near water, and maintain constant supervision. Teach children always to ask for permission to go near water and to never go in water without an adult present. Make sure backyard pools have four-sided fencing that is at least 4 feet high and a selfclosing, self-latching gate to prevent a child from wandering into the pool area unsupervised.

Beaches Kids should only swim in the ocean when there is a lifeguard on duty. Kids can be caught in a rip current or undertow easily. Inform children that they should swim parallel to the shore, or they should tread water and call for a lifeguard’s help if they are caught in a current.

Lakes and ponds Children should wear life jackets at all times when on boats, docks, or near bodies of water. Adults should wear life jackets both for their own protection and to set a good example. Children who are swimming should always have adult supervision. Make sure kids wear foot protection; even in the water. They should wear aqua socks or water shoes because they could get hurt from jagged rocks, broken glass, or trash that is in the

water. Make sure your child knows never to dive into water except when allowed by an adult who knows the depth of the water and who has checked for underwater objects. A majority of boating accidents involve alcohol. When you and your family are out boating, be sure to assign a designated driver who will

Water Safety

The summer edition of

ChopChop Magazine is

now available at the

Campbell County

Extension Office.

Contact our office at

859-572-2600 if you

would like additional

copies of the magazine.

The Fun Cooking Magazine for Families

Family & Consumer Sciences May 2019 - Page 5

Ronda Rex

Kate Vaught Thompson Campbell County Extension Agents for

Family and Consumer Sciences

The Cooperative Extension Service prohibits discrimination in its programs and employment on the basis of race, color, age, sex, religion, disability or national origin.

To file a complaint of discrimination, contact Tim West, UK College of Agriculture, 859-257-3879; Terry Allen or Martha Alexander, UK Office of Institutional Equity and Equal Opportunity, 859-257-8927; or the USDA, Director Office of Civil Rights, Room 326-W Whitten Bldg., 14th & Independence Ave. SW, Washington, DC 20250-9410, 202-720-5964.

HAWAIIAN PIZZA

1 premade pizza crust, 10 inches ¼ cup barbeque sauce ¾ cup reduced-fat mozzarella cheese, shredded and divided ½ cup pineapple tidbits, drained ½ cup sliced mushrooms ½ cup cooked chicken, shredded ½ cup spinach ½ red onion, thinly sliced ⅛ teaspoon red pepper flakes (optional) 1. Preheat oven to 425 degrees F. 2. Place pizza crust on oven baking sheet. Spread barbeque sauceon

premade crust. Sprinkle½ cup mozzarella over the crust and sauce. Add pineapple, mushrooms, chicken and spinach.

3. Top with remaining mozzarella and red onion slices. 4. Bake for 7-10 minutes or until crust is golden brown and cheese is

melted. 5. Remove from oven and allow to cool 5 minutes, sprinkle with red

pepper flakes (if using). Nutrition factsper serving: 260 calories; 8g total fat; 4g saturated fat; 0g trans fat; 25mg cholesterol; 390mg sodium; 34g carbohydrate; 0g fiber; 10g sugar; 0g added sugar; 17g protein; 0% Daily Value of vitamin D; 20% Daily Value of calcium; 10% Daily Value of iron; 2% Daily Value of potassium. Makes 6 servings Serving size: 1 slice Cost per recipe: $6.80 Cost per serving: $1.13 Source: Adapted from https://www.fruitsandveggiesmorematters.org

F o o d & N u t r i t i o n

not drink. Be sure your kids know about the dangers of alcohol, on and off the water. Overall water safety It is important to teach your child how to swim so that they feel comfortable in the water. Check with your local American Red Cross or community center for information on water safety courses or swim lessons. Remember to stop swimming or boating as soon as you see or hear a storm. Always put on sunscreen, a hat, and sunglasses before you go outside. SOURCES: https://www.safekids.org/tip/swimming-safety-tips https://www.redcross.org/get-help/how-to-prepare-for-emergencies/ types-of-emergencies/water-safety/swim-safety.html https://www.aap.org/en-us/about-the-aap/aap-press-room/ news-features-and-safety-tips/Pages/Swim-Safety-Tips.aspx https://kidshealth.org/en/parents/water-safety.html

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Homemaker W S N E

Lunch & Learn...

Watch for information about these, and other programs in the works: Multi-Cooker Class on July 9th, see the flyer insert. We are planning the Art of Quilling in Sept., and Crafting a Snowman from a wine bottle in November. If you have a topic you would like to teach, (or learn about) please contact Pam Fields at 513-519-5823.

Valley Homemakers will meet Tuesday, June 11, 2019 in the Campbell County Extension Office at 10:00am. Debbie Stidham from the Boone County Extension will be teaching Chicken Scratch Embroidery. We should be able to complete our project during the meeting. If you are not a member of Valley Homemakers, come and check us out.

Valley Club...

Valley Homemakers Club - June 11th, 10:00 a.m. at the Campbell County Extension Office

Crazy Quilters Club - June 17th, 10:00 a.m. at the

Campbell County Extension Office Claryville Homemakers Club - 1st Tuesday every

month, 10:00 a.m., at Plumcreek Christian Church Lunch Bunch - June 6th, 11:30 a.m., at Wunderbar

Restaurant, 1132 Lee Street, Covington, KY. Call Pam by June 1st to make your reservation, 513-519-5823. Learn about Bavarian cuisine and the country.

Multi-Cooker Class - July 9th at Campbell County

Extension Office, Noon to 2:00 p.m. join us for a hands-on cooking class using a multi-cooker appliance, call 859-572-2600 to make your reservation.

Upcoming Meetings & Programs…

Congrats to Jennifer Duvall, Lori Neltner, and Judy Yeager for receiving blue ribbons at the State Homemaker Meeting. Judy also received a purple ribbon as the overall winner in her category!

ATTENTION Homemakers! We will meet Friday, June 14th at 9:00 a.m. for the County Council Meeting.

Everyone is invited and encouraged to attend. We need all members, including mailbox members to get involved.

Family & Consumer Sciences May 2019 - Page 7

S e a s o n a l

Protection Against Skin Cancer

Skin cancer is the most common form of cancer in the United States. Skin cancer is the abnormal growth of skin cells, which most often develops after the skin has been exposed to the sun. Skin cancer can develop on areas like your scalp, face, lips, ears, neck, chest, arms, hands, and legs. Sometimes skin cancer forms on other places that rarely see the sun, such as the palms of your hands or soles of your feet. Skin cancer affects all people, no matter what skin tone. Symptoms

The most common sign of skin cancer is a change in your skin. As soon as you notice a change in your skin, such as a new growth, a sore that does not heal, or a change in an old growth, talk to your doctor. Different types of skin cancers look different, but a good way to remember and test the signs of skin cancer is as simple as the A-B-C-D-Es. A – Asymmetrical. Do you have a mole or a spot that has an irregular shape or is lopsided? B – Border. Do you have a mole or a spot with an uneven border? C – Color. Do you have a mole or spot with irregular coloring? D – Diameter. Do you have a mole or spot that is larger than the size of a pea? E – Evolving. Do you have a mole or spot that has changed over the past weeks or months? If you answer yes to any of these questions, you need to talk to your doctor. Not all skin changes are caused by skin cancer, but it is best to let your doctor investigate to determine the cause.

Risk factors

According to the Centers for Disease Control and Prevention, anyone can get skin cancer, but you are at a higher risk if you have one or more of these characteristics: A lighter skin color. Skin that burns, freckles, reddens

easily, or becomes painful in the sun.

Blue or green eyes. Blond or red hair. Certain types and a large number

of moles. A family history of skin cancer. A personal history of skin cancer. Protecting yourself is worth it It is important to protect yourself from the sun’s ultraviolet (UV) radiation year-round. The UV rays can reach your skin on a cloudy day

just as much as they do on sunny days. The CDC recommends protecting yourself from UV rays year-round by: Avoiding indoor tanning beds. Using sunscreen with a sun protection factor (SPF) of 15 or higher year-round. Look for protection of both UVA and UVB. Staying in the shade when possible. • Wearing clothing that covers your arms and legs. Wearing a hat with a wide brim to shade your

face, head, ears, and neck. Wearing sunglasses that wrap

around and block both UVA and UVB rays.

Being aware of sun-sensitizing medications.

Checking your skin regularly and reporting changes to your doctor.

RESOURCES https://www.cancer.org/cancer/skin-cancer.html https://www.mayoclinic.org/diseases-conditions/ skin-cancer/symptoms-causes/syc-20377605 https://www.cdc.gov/cancer/skin https://mrisktool.cancer.gov https://www.cdc.gov/cancer/skin/basic_info/risk_factors.htm

Avoid indoor

tanning beds.

The sun’s ultraviolet

(UV) rays can reach

your skinon a cloudy

day just as much as

they do on sunny days.

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Please make a note…

We will NOT be meeting in July!

We will resume our regular

schedule on August 8th.

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Happenings at Extension...

The Flowerbuds group read the book, “My Food, Your Food” by Lisa

Bullard. We talked about different cultures and what they eat. We tried

Chinese fried rice, salsa, Turkish delights, and challah. We practiced eating

with chopsticks and had a relay race using them to carry cotton balls. We

also checked out the new mama duck with her ducklings in our pond. We

took home basil and cilantro plants to be used in our own marinara sauce

or salsa. Finally, we finished the day learning about piñatas and even had a

swing at one!

Another great Diabetes Support Group program hosted by Ronda and Julie.

Diabetes Support Group

2nd Thursday of Every Month

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