June Family & Consumer Science Newsletter

It's only 207 more days until Christmas!

By the end of the month, the year will be over halfway over. Although the average temperature for 2023 has been 51.6 degrees, and it might make us look forward to Christmas, summer will be here in a few weeks. Summer brings many outdoor activities, gardening, farmer's markets, and much more! Be prepared for everything summer has to offer with the information in this month's newsletter.

Scroll down to check out upcoming classes and the Eventbrite links to register. If you have questions about any of the information or events listed, let me know!
Email: niki_maness@ncsu.edu or Phone: (828) 682-6186

Not So Happy Accidents

Bob Ross's famous quote, "We don't make mistakes, just happy little accidents", is true when it comes to painting, but not so true in reality.

Accidents are preventable injuries, and they are the fourth leading cause of death in the US. June is designated as National Safety Month to increase awareness of safety measures one can take at the workplace, at home, on the road, and in their community. This year, there are four safety focus areas that have been chosen by the National Safety Council:

Emergency Preparedness
Slips, Trips, and Falls
Heat-Related Illness
Hazard Recognition

You might think a fall here and there, the swerve of a distracted driver, or even someone running machinery while sleepy, might not be a big deal, but statistics prove otherwise.

I mentioned a few months ago that my allergies are horrible - and have been my entire life. Well, my daughter appears to be following in my genetic footsteps. Last week while at the allergist with her, I was given information that I had never heard before when it comes to allergies.

Cross-reactivity was the phrase used by the allergist. It sounds like some sort of physics terminology, but the concept is simple. Cross-reactivity occurs when certain foods you eat cause your body to react more strongly to environmental pollens. Certain foods can make allergies worse in some people, but this does not mean you are allergic to the food.

If you've noticed increased allergy symptoms during times when pollens or other allergens are high, you should try to decrease the amounts of the listed foods. Not everyone will suffer from increased symptoms when they eat these foods, but if you are looking to try other things besides medication to suppress allergy symptoms, eliminating foods from your diet is an easy, cost-effective method.

The chart to the left lists common foods that have similar protein makeups as various environmental allergens.

Cottage Foods in North Carolina

Late spring and early summer motivate many home cooks and bakers to sell food from their homes. If they frequently gift items they make, they may even hear others encourage them to sell their products at markets or online. But should you sell items made in your kitchen at home?

The short answer is yes and no. Unfortunately, the answer isn't as cut and dry as folks would like, and regulations vary from state to state. Food made in a home kitchen and then sold to consumers is referred to as "cottage food". North Carolina doesn't technically have cottage food laws in place, but NC law authorizes the production of low-risk foods in home kitchens under certain circumstances. In accordance with the Good Manufacturing Practices (GMP) developed by the FDA, an inspection is required prior to selling food from a home kitchen. However before an inspection can take place, one must decide which products they are going to make and sell. Foods that can be prepared in a home kitchen are broken down into two categories: high-risk foods and low-risk foods. High-risk foods must be produced in a licensed commercial facility and include the following:

refrigerated or frozen products (including dairy products)
low-acid canned foods
seafood

Low-risk foods are considered safe for home production and include:

baked goods
jams and jellies
candies
pickles
acidified foods

Shelf-stable pickles, acidified foods, sauces and some liquids, are allowed, but these foods require laboratory testing. Contact North Carolina State University’s Food Science Department for testing information.

Inspection Key Requirements of Home Kitchens:

Food contact surfaces must be smooth and easy to clean
No pets in the home at any time
Restroom and hand washing facilities - must have hot and cold running water easily accessible from processing area
Kitchen sink is for food prep only, hand washing must be done in a separate sink
Thermometer must be kept in refrigerator to monitor temperature
Waste must be carried away from the house in an acceptable fashion (sewer or septic system)
All light bulbs in the kitchen must have protective shields or be shatter-proof
Well or spring water systems must be tested by a certified private company or the local health department. Results must be attached to the completed application for the inspection.

We wrapped up our Color Me Healthy series at Yancey County Head Start with excellent results this week. I had to drop off participant goodie bags the other day, and the kids saw me get out of the car while they were on the playground. They started running to the fence, asking what fruits and "vegebals" I was bringing for them that day. At church on Sunday, one of the Head Start students saw me and excitedly told me they had tiny broccoli trees coming up in their garden and talked about how she couldn't wait to eat them.

On the first Friday in June, Color Me Healthy will be up and running again, but this time it'll be with the Pre-K classes at Genesis Academy. Since our summer is a bit longer this year, this will give plenty of time to go through the entire curriculum. At the same time, Kid's Club will start with the K-5 students at Genesis Academy. This program is a new one for me, so I'm looking forward to implementing it. The lesson outline looks like this:

Session 1 - What is Physical Activity?
Session 2 - Physical Activity (Indoor & Outdoor)
Session 3 - Protein Power
Session 4 - Fruits
Session 5 - Vegetables
Session 6 - Grains
Session 7 - Dairy
Session 8 - MyPlate Food Groups

Monthly Recipe Feature

With the first day of summer just around the corner, I thought I'd share a refreshing sweet treat. Like many in previous newsletters, this recipe comes from our MED Instead of Meds curriculum.

This frozen treat makes a simple and refreshing dessert similar to ice cream. This recipe is topped with frozen blueberries, but any fresh or frozen fruit would make a great topping. A sprinkling of your favorite nuts or seeds would also be a great addition. You can also add cocoa powder for a chocolate banana flavor. Put peeled and quartered bananas in a freezer bag and keep them on hand in your freezer so that they are at the ready to make this delicious dessert when you want it. This is a great way to extend the life of bananas that are reaching their prime and satisfy your sweet tooth all at the same time.

Canning Tips

Canning season is quickly approaching! Are you ready?

Remember - pressure canners with dial gauges should be checked annually for accuracy. This is especially important in our area because adjustments for altitude must be made to process your food safely. You can bring your dial gauge pressure canner into our Yancey office at any time to be checked, free of charge. We can test Presto, National, Maid of Honor, Magic Seal, and Kool-Kwick brands, but cannot test All American, Burpee, or Mirro.

Also, check out the updated information from Ball about heating your lids before processing.

Summer Safety Tips | Camping

It looks like for at least the first week of June, temperatures will be more like spring rather than feeling like summer. However, with school being out, and the Memorial Day holiday over, many begin their camping season. Whether you rough it in a tent or prefer the comforts of an RV, there are always a few thing to keep in mind while camping. If you are planning to spend some time in the great outdoors it's important to know the level of ability of the people in your group and the environment around you. The following tips are from the Red Cross, and the number one tip is to plan accordingly.

Pack a first aid kit (like this outdoor kit from Walmart) to handle insect stings, sprains, cuts and bruises and other injuries that could happen to someone in your group. Take a Red Cross First Aid and CPR course and download the First Aid app so that you will know what to do in case help is delayed. You’ll learn how to treat severe wounds, broken bones, bites and stings and more.
Sprains and falls are some of the most common misfortunes travelers may face. Falls are the biggest threat, many due to poor decision-making, lack of skill or not being properly prepared. Dehydration is also a danger. Plan ahead for these dangers.
Share your travel plans and locations with a family member, neighbor or friend.
Bring nutritious food items and water, light-weight clothing to layer and supplies for any pets.