Master Clothing Volunteer

The following Family & Consumer Science article printed in the March 31, 2016 edition of the Oldham Era.

Extending Knowledge

Become an Extension Master Clothing Volunteer

If you’re interested in making sewing more than just a hobby, Cooperative Extension’s Master Clothing Volunteer program might be right for you. Recruitment for the Master Clothing Volunteer Class of 2016 is ongoing through the end of June.

A master volunteer is an individual who goes above and beyond the traditional volunteer role. Master Clothing Volunteers have basic knowledge of sewing and garment construction skills. They are interested in receiving in-depth training in the subject and are dedicated to helping others learn their art.

The Kentucky Master Volunteer in Clothing Construction Program has been certifying individuals since 1990. A new class of volunteers is selected every two years. The class of 2016 will be the 13th class to begin the certification process.

Participation in the Master Clothing Volunteer program is highly selective. Only two individuals are selected from each of the state’s 14 extension areas. Individuals must first apply to the program at their county’s extension office, where they are already an approved volunteer. From there, a county committee will screen the applicants. Individuals will be notified by mail about the status of their application. Those selected will advance to an area screening committee. The committee will make their selections based on an individual’s sewing knowledge and people skills drawn from the application and an interview.

Those selected to participate in the program will attend a statewide training, Oct. 18-21 at the Lake Cumberland 4-H Educational Center in Jabez and begin the certification process. During this process, they will receive training on subject matter, record keeping, teaching, and people skills. They will also make a written commitment to give back a specific amount of time to Cooperative Extension and the community by teaching basic sewing skills to groups of individuals. After completing the volunteer requirements, the individual will become a Certified Master Clothing Volunteer recognized by the Kentucky Cooperative Extension Service as a trained professional aide.

Applications are available at county extension offices. For more information on becoming a Kentucky Master Clothing Volunteer, contact the Oldham County Cooperative Extension Service.

Educational programs of the Cooperative Extension Service serve all people regardless of race, color, sex, religion, disability or national origin.

Source: Marjorie Baker, extension associate for clothing and textiles

KY Food Recalls

The U.S. Food and Drug Administration (FDA) releases food and drug recall notices to help consumers stay informed. Sign up to receive email notifications of Recalls, Market Withdrawals, and Safety Alerts.

Trader Joe’s Recalls Candy

On March 25, the FDA released a food recall notice from Trader Joe’s. Trader Joe’s voluntarily recalled jelly sticks due to undeclared milk content. All Trader Joe’s Chocolate Orange Sticks and Trader Joe’s Chocolate Raspberry Sticks have been removed from shelves nationwide. A full refund is available to customers who return the affected products.

Due to the unexpected milk content, the dark chocolate coating may appear lighter than normal. Persons with a milk allergy or sensitivity may experience adverse reactions after consuming the recalled candy. Two allergic reactions have been reported in connection with the recalled jelly sticks.

Recalled English Muffins

Flower Foods, Inc has voluntarily recalled Cobblestone Bread Co. Wheat English Muffins due to undeclared milk. The affected products bear UPC # 0 72250 01316 1 and best by dates of October 28, 2015 through April 10, 2016. Those who are lactose intolerant risk an allergic reaction by consuming the recalled English muffins.

Stores in the following states may have distributed the recalled products: Connecticut, Delaware, Kentucky, Maine, Maryland, Massachusetts, New Hampshire, New Jersey, New York, North Carolina, Ohio, Pennsylvania, Rhode Island, South Carolina, Tennessee, Vermont, Virginia, and West Virginia. The recalled muffins may also have been sold in stores in Washington DC.

Customers are encouraged to return any products affected by this recall for a refund or product replacement.

Meijer Rolls Recalled

R.W. Bakers Co. issued a recall for 8 count packages of “Meijer Plain Knot Rolls” due to the possibility of undeclared peanuts. People with peanut allergies risk of serious or life-threatening allergic reaction by consuming the affected products.

The recalled “Meijer Knot Rolls” were distributed in Michigan, Ohio, Indiana, Illinois, Wisconsin, and Kentucky. The rolls were sold between the dates of 3/6/16 and 3/28/16. The recalled rolls may be identified by lot number 16061, production date 3/1/16, and UPC code 0-41250-09971-0.

Consumers are urged to return the recalled rolls to place of purchase where they will receive a full refund.

March Food Recalls

The U.S. Food and Drug Administration (FDA) releases food and drug recall notices to help consumers stay informed. Sign up to receive email notifications of Recalls, Market Withdrawals, and Safety Alerts.

Boost Tea Recalled

On March 11, Awareness Corp. issued a food recall on containers of Boost Tea due to possibility of Salmonella contamination. Infection of Salmonella bacteria can cause serious illness and even death. Young children, elderly persons, and other people with weak immune systems are at the most risk. Someone infected with Salmonella may experience symptoms such as fever, diarrhea, nausea, vomiting and abdominal pain.

7.4 ounce containers of Boost Tea are affected by this food recall. Distributed nationwide, the affected product may be identified by a “Lot #022615” marking on the bottom panel of the white plastic container and an expiration date of 10/17. The recalled tea may be returned to place of purchase for a full refund.

Recalled Pistachios

The FDA posted a food recall on March 10 for in-shell and shelled pistachios by Wonderful Pistachios. The pistachios are linked to a Salmonella outbreak, according to the Centers for Disease Control. Eleven cases of Salmonella infection have been reported.

Multiple flavors and package sizes are affected by this food recall. The Salmonella infected pistachios were sold to retailers in the United States, Canada, Mexico, and Peru under three brands: Wonderful, Paramount Farms, and Trader Joe’s.

Recall by Nestle

Nestle USA issued a voluntary recall on multiple DiGiorno Pizza, Lean Cuisine, and Stouffer’s products as they may be contaminated with glass pieces. Consumers are advised to check the production code on the following foods:

  • DiGiorno Thin & Crispy Spinach and Garlic Pizza
  • DiGiorno Rising Crust Spinach and Mushroom Pizza
  • DiGiorno pizzeria Thin Crust Spinach and Mushroom Pizza
  • DiGiorno pizzeria Tuscan-style Chicken Pizza
  • Lean Cuisine Spinach and Mushroom Pizza
  • Lean Cuisine Spinach Artichoke Ravioli
  • Lean Cuisine Ricotta and Spinach Ravioli
  • Lean Cuisine Spinach, Artichoke & Chicken Panini
  • Lean Cuisine Mushroom Mezzaluna Ravioli
  • Stouffer’s Vegetable Lasagna (10 oz., 37 oz. and 96 oz. sizes)
  • Stouffer’s Spinach Soufflé
  • Stouffer’s Chicken Lasagna

No injuries have been reported in connection with the recalled items.

Healthy Snacks

veggies as kids snack

Healthy Choices: Fruits & Veggies

Want Your Kids to Reach for a Healthy Snack? Make Sure Fruits and Veggies are in Reach.

Make fruits and veggies look more appealing to your child by making Happy Snack Packs. Fill small snack bags with cut-up veggies. Decorate the outside of the bags with stickers. Store in the refrigerator on a shelf where they are easy for your child to see and grab. One mom told us, “I found that when I put fruits and veggies in a place where my kids can see them, they eat them. It takes a little planning, but it’s worth it. I know fruits and veggies help them stay healthy.”

Remember, kids only eat what they can find!

Make Healthy Snacks Easy and Fast for Your Kids to Grab.

Do your kids come home hungry? For a fast healthy snack, keep fruits and veggies in a place where your kids can see them. Try a bowl on the counter or a low shelf in the fridge. If you don’t have fresh produce, use canned or frozen. Fruit Salad makes a colorful, healthy snack.

Picky eaters might like to try dipping their veggies in this Kentucky Proud Bacon and Tomato Dip or Homemade Ranch Dip.

Find more healthy recipes at Kentucky Proud!

Get More Healthy Kids Snack Tips

Contact Oldham County Extension to learn more about free nutrition resources.

Follow the Kentucky Nutrition Education Program on Facebook for daily nutrition tips and recipes.

Food and Drug Recalls

The U.S. Food and Drug Administration (FDA) releases food and drug recall notices to help consumers stay informed. You can sign up to receive email notifications of Recalls, Market Withdrawals, and Safety Alerts.

Frozen Seafood Recalled

February 18, Peking Food LLC recalled Steamed Buns with Seafood for containing undeclared eggs. People with an egg allergy risk an allergic reaction by consuming these products. The frozen seafood packages were distributed to stores in New York, New Jersey, Connecticut, Massachusetts, Pennsylvania, Maryland, Virginia, West Virginia, North Carolina, South Carolina, Georgia, Florida, Kentucky, Ohio, Illinois, Michigan, Missouri, Alabama, Mississippi, Arkansas, Texas, and Puerto Rico.

The affected frozen products are packaged in plastic bags and weigh 1.5 lbs. Chef Hon brand STEAMED BUNS WITH SEAFOOD & VEGETABLE and Chef Hon brand STEAMED BUNS WITH SEAFOOD MARINATED IN XO-SAUCE are the recalled varieties.

Super Potent Morphine Recalled

February 16, Pharmakon Pharmaceuticals voluntarily recalled morphine sulfate 0.5 mg/mL preservative free in 0.9% sodium chloride, 1 mL syringe, CII, for intravenous use. Two medical facilities, one in Indiana and the other in Illinois, received the recalled product. Laboratory results showed that the morphine sulfate is super-potent which can cause serious injuries including coma and death.

Healthcare professionals and patients are encouraged to report adverse reactions to FDA MedWatch.

Raw Pistachios Recalled

February 16, Lipari Foods, LLC, voluntarily issued a recall of various raw pistachio products due to risk of salmonella.

Affected products were distributed under the following brand names: Blue Goose Market, Hollywood Market, Market Fresh Fine Foods, Roger’s Foodland, Marv & Alison’s Marketplace, Long Lake Market, Martin’s, Holiday Market, The Purple Onion, Trentwood Farms, Angeli Foods, Market Square, Village Food Market, Martha’s Vineyard, Remke Market, or as generic product without branding.

Food service and retail stores throughout Iowa, Illinois, Indiana, Kentucky, Michigan, Minnesota, Missouri, Nebraska, Nevada, Ohio, Pennsylvania, Tennessee, Wisconsin, and West Virginia received the recalled products.

New Dietary Guidelines

Understanding the New American Dietary Guidelines

As science advances, it is important to apply newfound knowledge to everyday life. To help spread understanding of nutrition’s role in health, the U.S. Department of Health and Human Services publishes Dietary Guidelines for Americans. Released every five years, these guidelines are designed to help improve the health of the U.S. population.

The 2015-2020 guidelines, released on January 7, map out a clear path for people to follow to optimize health and prevent chronic disease. What does this mean for us as consumers and educators? Consider the following key takeaways from the new guidelines.

Eat for Health and for the Long Run

A healthy eating pattern can be established for an individual’s lifetime, helping reach and maintain a healthy weight. Eating healthily also helps prevents chronic diseases like obesity, heart disease, and Type 2 diabetes. There is more than one type of healthy eating pattern, and various examples are included in the 2015-2020 Dietary Guidelines.

Focus on Variety, Nutrient Density, and Amount

To meet nutrient needs within calorie limits, choose a variety of nutrient-dense foods across and within all food groups in recommended amounts. Salmon, potatoes, avocados, beans and legumes, blueberries, kale, and spinach are excellent examples.

Limit Calories from Added Sugars and Saturated Fats and Reduce Sodium Intake

Consume an eating pattern low in added sugars, saturated and trans fats, and sodium. Cut back on foods and beverages higher in these components to amounts that fit within healthy eating patterns.

Try drinking water instead of an afternoon soda. When eating out, order a smaller drink size.

Start with Small Changes

It’s easy to get overwhelmed by the idea of changing what we eat. By focusing on small improvements over time, eating healthy becomes more manageable. With so many choices to make every single day about what to eat and drink, each choice is an opportunity to make a small but healthy change.

Consider switching from refined white rice to whole grain brown rice. Reduce the amount of sugar added to your morning coffee. Choose a piece of fruit for your mid-morning snack.

Support Healthy Choices for Everyone

Everyone can play a role in encouraging easy, accessible, and affordable ways to support healthy choices at home, school, work, and in the community. Check out the Social-Ecological Model included in the 2015-2020 Dietary Guidelines for Americans which helps illustrate the different influences on personal health. Each individual impacts the community’s lifestyle views. Learn more about how you can help support healthy choices.

View the 2015-2020 Dietary Guidelines for Americans online for more detailed information.

Written by Beth Marrs, Adult Home Economics Education Specialist. Edited by Lauren State, Oldham County Extension Staff Assistant. Reviewed by Chris Duncan,

Dole Salad Recall

The FDA released the following voluntary food recall on January 22, 2016.

Dole Fresh Vegetables Announces Voluntary Withdrawal for Salads

Dole Fresh Vegetables, Inc., is temporarily suspending operations at its Springfield, Ohio production facility, and is voluntarily withdrawing from the market all Dole-branded and private label packaged salads processed at that location (see the product list). Products subject to the voluntary withdrawal are identified with a product code beginning with the letter “A” in the upper right-hand corner of the package (see example below), and are sold in the following states and Canadian provinces noted below. This suspension and withdrawal is being performed voluntarily by Dole out of an abundance of caution, in collaboration with the Food and Drug Administration and Centers for Disease Control. See more about this withdrawal.

identify recalled salad

No additional Dole facilities are affected. Other Dole products, including fresh fruit, fresh vegetables and packaged salads from Dole’s other processing facilities (with product codes beginning with the letters “B” or “N”), are not part of this voluntary withdrawal.

Retailers and consumers who have any remaining product with an “A” code should not consume it, and are urged to discard it. Retailer and consumer questions about the voluntary withdrawal should be directed to the Dole Food Company Consumer Response Center at 800-356-3111) (hours are 8:00am-8:00pm Eastern Time, Monday through Friday). Media inquiries should be directed to Bil Goldfield at 818-874-4647.

Retailers which carry Dole products produced in its Springfield, OH plant (with the product code beginning with the letter “A” in the upper right-hand corner of the package) should check their store shelves and warehouse inventories to confirm that no withdrawn product is available for purchase by consumers. Dole Fresh Vegetables’ customer service representatives have been contacting retailers, and are in the process of confirming that the withdrawn product has been removed from the supply chain.

Dole Fresh Vegetables is coordinating closely with regulatory officials.

List of states included in the voluntary withdrawal:

  • Alabama
  • Connecticut
  • Florida
  • Georgia
  • Illinois
  • Indiana
  • Kentucky
  • Louisiana
  • Michigan
  • Massachusetts
  • Maryland
  • Minnesota
  • Missouri
  • Mississippi
  • North Carolina
  • New Jersey
  • New York
  • Ohio
  • Pennsylvania
  • South Carolina
  • Tennessee
  • Virginia
  • Wisconsin

List of provinces included in the voluntary withdrawal:

  • Ontario
  • New Brunswick
  • Quebec

Food Recall: Trader Joe’s Cashews

The following voluntary recall was released by the FDA on January 15, 2016.

voluntary recall of Trader Joe's cashews

Heritage International (USA) Inc, Voluntarily Recalls One Lot of Raw Cashew Pieces Because of Possible Salmonella Health Risk

Heritage International (USA) Inc. of Compton, CA is voluntarily recalling one lot of Trader Joe’s Raw Cashew Pieces with the following code “BEST BEFORE 07.17.2016TF4” because of potential contamination with Salmonella. Salmonella is an organism that can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis.

The recall only affects one specific lot of Trader Joe’s Raw Cashew Pieces. The product comes in a 16 ounce, clear, non-resealable plastic package (with a barcode number of 00505154) and with the following lot code, “BEST BEFORE 07.17.2016TF4.” The “BEST BEFORE” information can be found on the backside of the package above the barcode.

The product was distributed only to Trader Joe’s stores in Connecticut, Delaware, Georgia, Idaho, Illinois, Indiana, Iowa, Kansas, Kentucky, Maine, Maryland, Massachusetts, Michigan, Minnesota, Missouri, Nebraska, New Hampshire, New Jersey, New York, North Carolina, Ohio, Oregon, Pennsylvania, Rhode Island, South Carolina, Tennessee, Vermont, Virginia, Washington, Washington D.C. and Wisconsin.

No illnesses have been reported to date.

The voluntary recall was initiated by Heritage International (USA) Inc., after routine testing by an FDA contract laboratory revealed the presence of Salmonella in one lot of Raw Cashew Pieces. Other lots tested by the FDA contract laboratory and further testing of this lot by Trader Joe’s resulted in no additional findings of contamination.

Customers who have purchased the specified lot code (BEST BEFORE 07.17.2016TF4) of Raw Cashew Pieces are urged not to eat the product, and to dispose of it or return it to any Trader Joe’s for a full refund. Customers may call Trader Joe’s Customer Relations at (626) 599-3817 6:00AM-6:00PM PST, Monday – Friday, with any questions.

KY 2016 Resolution Restart

Oldham County Extension

The following Family & Consumer Science article printed in the January 14, 2016 edition of the Oldham Era.

2016 New Years Resolutions

Trying to rescue a failed New Year’s resolution? Help yourself to a healthy dose of motivation.

When people monitor their behavior and measure their progress, they are often inspired to do better and achieve positive results. The Kentucky Cooperative Extension Service is launching an online Small Steps to Health and Wealth™ (SSHW) Challenge called “Kentucky 2016 Resolution Restart.” This free four-week program is designed to help you improve both your health and personal finance behaviors.

To sign up for the SSHW Challenge, follow the SSHW Online Challenge link available on the National Steps to Health and Wealth™ Challenge website. Register an account, then enroll in the challenge titled “Kentucky 2016 Resolution Restart.”

The SSHW Challenge is part of Small Steps to Health and Wealth™, a national Cooperative Extension program developed to motivate Americans to take action to simultaneously improve their health and personal finances. SSHW was built around a framework of 25 research-based behavior change strategies.

The SSHW Challenge is based on the performance of ten recommended daily practices, five that involve health and nutrition and five that involve financial management. Ten points are given for performing each one for a maximum of 700 points per week and 4,200 points for the entire challenge.

The five daily health and nutrition practices are: eat at least four cups of fruits and vegetables; get at least 30 minutes of exercise; drink water or unsweetened beverages instead of sugar-sweetened beverages; walk 10,000 or more steps; and learn something new about health and nutrition.

The five daily financial management practices included in the SSHW Challenge are: save a $1 bill (or more) and/or pocket change; save/invest $5 or more per day (including automated retirement savings plan deposits); track money spent throughout the day; eat lunch prepared at home; and learn something new about personal finance.

As participants enter their personal data, they will see their point totals for each day of the week and for each of the ten activities described above. A bar graph also compares their personal progress to the average scores of everyone else participating in the Challenge. Daily motivational messages will also be provided to participants.

Adding even one of the ten recommended practices to your daily routine is a great way to get started on the path to better health and improved financial security. The more SSHW Challenge activities that are performed by participants, the better. Challenge yourself to better health and wealth today.

Written by Barbara O’Neill, Financial Resource Management Extension Specialist, and Karen Ensle, Family and Community Health Sciences Educator. Edited by Lauren State, Oldham County Extension Staff Assistant. Reviewed by Chris Duncan, Oldham County Extension Family & Consumer Science Agent.

New Year Resolution

25 Ways to Eat Better in the New Year

  1. To help with portion control, use the smallest plate that will hold your food.
  2. At mealtime, serve from the stove instead of putting a serving bowl on the table.
  3. Make double vegetables and serve them first, to take the focus off meat.
  4. Switch to whole wheat pasta.
  5. Eat vegetarian one night a week.
  6. Cut back on butter or margarine — newer whole grain breads are tasty on their own.
  7. Try substituting whole wheat or oat flour for up to half the flour in pan-cakes, muffins or other baking.
  8. Switch from whole milk to low-fat or skim milk.
  9. Skip the cream and sugar in your coffee and tea.
  10. Don’t put a salt shaker on the table.
  11. Drain and rinse canned beans to get rid of up to 43 percent of the salt they contain.
  12. Eat fish twice a week — once a week is a good start.
  13. Cook with vegetable oil instead of butter.
  14. Use nonstick pans to cut down on fat in cooking.
  15. Buy leaner cuts of meat and remove the skin from poultry.
  16. Use brown rice instead of white.
  17. Dress salads lightly. When eating out, ask for dressing on the side so you can control how much you use.
  18. For more vitamins, choose darker-green lettuce rather than iceberg lettuce.
  19. Add extra vegetables to soups, stews, casseroles and pasta dishes.
  20. To cut back on salt and sugar, choose no-salt-added canned vegetables and fruits canned in 100 percent juice.
  21. Eat whole or cut up fruit instead of drinking juice.
  22. Add berries to your breakfast cereal.
  23. Eat breakfast every day.
  24. To cut down on “mindless eating,” don’t eat in front of the TV.
  25. Eat more slowly, to give your body a chance to feel “full.”

Reference: 30 Easy Ways to Eat Better Now. (2008, August). Special Supplement to Tufts University Health & Nutrition Letter, 26, 6.
Source: Debbie Clouthier, Extension Associate for Food Safety and Preservation, University of Kentucky, College of Agriculture.