You can see the skepticism on this young 4-H’ers face! Try this activity with your kids and see this same look change to amazement and laughter when ice cream really does come out!
That’s right! It’s National Ice Cream Day, and you know in 4-H we learn by doing. So let’s beat the summer heat and make some ice cream!
1 c. half-and-half
2 tbsp. sugar
1/2 tsp. pure vanilla extract
3 c. ice
1/3 c. kosher salt
Toppings of your choice
1. In a small Ziploc bag, combine half-and-half, sugar and vanilla. Push out excess air and seal.
2. Into a larger Ziploc bag, combine ice and salt.
3. Place small bag inside the bigger bag and shake vigorously, 7 to 10 minutes, until ice cream has hardened.
4. Remove from bag and enjoy with your favorite ice cream toppings.
I know this activity doesn’t seem to fall under the heading of healthy lifestyles, but it does support our dairy industry- bonus! – and it’s riddled with science concepts. You can talk to your youth about salt being a catalyst, why we have to shake the bag for it to be creamy, or the awesome invention of ziploc bags and how people come up with ideas like that- aka the engineering design process.
But more than this, every time you do something new with your kids, not only are you making memories and strengthening relationships, you are building their confidence too. They are mastering new skills and becoming more independent. They become excited about sharing their new knowledge and experiences which improves their communications skills. It’s a win-win-win!
So whether you’re home with your own kids, are helping with summer day camps, or are planning club kickoff meetings for the fall, try this easy activity with your 4-H members, and have fun. Because sometimes learning is fun!
From candy to pumpkins to the costumes, Halloween is a fun-filled time for kids and adults alike. However, it can pose dangers. To help make this year’s trick-or-treat a safe and fun time, follow these simple safety tips complied by the American Academy of Pediatrics.
Plan costumes that are bright and reflective. Make sure that shoes fit well and that costumes are short enough to prevent tripping, entanglement or contact with flames.
Consider adding reflective tape or striping to costumes and trick-or-treat bags for greater visibility.
Because masks can limit or block eyesight, consider non-toxic makeup and decorative hats as safer alternatives. Hats should fit properly to prevent them from sliding over eyes. The makeup should be tested ahead of time on a small patch of skin to ensure there are no unpleasant allergies on the big night.
When shopping for costumes, wigs and accessories look for and purchase those with a label clearly indicating they are “flame resistant”.
If a sword, cane, or stick is a part of your child’s costume, make sure it is not sharp or long. A child may be easily hurt by the accessories if he/she stumbles or trips.
Do not use decorative contact lenses without an eye examination and a prescription from an eye care professional. While the packaging on decorative lenses will often make claims such as “one size fits all,” or “no need to see an eye specialist,” obtaining decorative contact lenses without a prescription is both dangerous and illegal. This can cause pain, inflammation, and serious eye disorders and infections, which may lead to permanent vision loss.
Review with children how to call 911 if they ever have an emergency or become lost.
PUMPKIN CARVING TIME:
Small children should never carve pumpkins. Children can draw a face with markers. Then adults can do the cutting.
Consider using a flashlight or glow stick instead of a candle to light your pumpkin. If you do use a candle, a votive candle is safest.
Candlelit pumpkins should be placed on a sturdy table, away from curtains and other flammable objects, and not on a porch or any path where visitors may pass close by. They should never be left unattended.
To keep homes safe for visiting trick-or-treaters, parents should remove from the porch and front yard anything a child could trip over such as garden hoses, toys, bikes and lawn decorations.
Adults should check outdoor lights and replace burned-out bulbs.
Wet leaves and debris should be swept from sidewalks and steps.
Restrain pets so they do not jump on or bite a trick-or-treater.
A responsible adult should always accompany young children during their neighborhood trick-or-treating.
Obtain flashlights with fresh batteries for all children and adults.
If your older children are going alone, plan and review the route that is acceptable to you. Agree on a specific time when they should return home.
Only go to homes with a porch light on and never enter a home or car for a treat.
Because pedestrian injuries are the most common injuries to children on Halloween, remind Trick-or-Treaters to:
- Stay in a group and communicate where they will be going.
- Remember reflective tape for costumes and trick-or-treat bags.
- Carry a cellphone for quick communication.
- Remain on well-lit streets and always use the sidewalk.
- If no sidewalk is available, walk at the far edge of the roadway facing traffic.
- Never cut across yards or use alleys.
- Only cross the street as a group in established crosswalks (as recognized by local custom). Never cross between parked cars or out driveways.
- Do not assume the right of way. Motorists may have a hard time seeing Trick-or-Treaters.
- Just because one car stops, does not mean others will!
- Law enforcement authorities should be notified immediately of any suspicious or unlawful activity
HEALTHY HALLOWEEN TIPS:
A good, healthy dinner prior to parties and trick-or-treating will discourage children from filling up on Halloween treats.
Consider purchasing non-food treats for those who visit your home, such as coloring books, stickers, or pens and pencils.
Wait until children are home to sort and check treats. Though tampering is rare, a responsible adult should closely examine all treats and throw away any spoiled, unwrapped or suspicious items.
Try to ration treats for the days and weeks following Halloween to prevent overindulging, which will lead to a stomachache and ruin the night’s fun.
Make sure the Halloween night is fun and safe with the suggested tips above. These tips will help guarantee you all a ghoulishly good time.
Source: American Academy of Pediatrics
The holidays are often filled with time-honored traditions that include some of our favorite meals and foods. As you celebrate, think of little changes you can make this holiday season to create healthier meals and active days. An added bonus, these small changes may help you to avoid those extra holiday pounds we all fear each year. Happy Cooking!
In the Kitchen:
• For gravies or sauces — if you are making pan gravy, first skim the fat off pan drippings. For cream or white sauces, use fat-free (skim) milk and soft tub or liquid margarine.
• For dressings or stuffing — add low-sodium broth or pan drippings with the fat skimmed off instead of lard or butter. Use herbs and spices and a whole grain bread for added flavor.
• For biscuits — use vegetable oil instead of lard or butter and fat-free (skim) milk or 1 percent buttermilk instead of regular milk.
• For greens — use skin-free smoked turkey, liquid smoke, fat-free bacon bits, or low-fat bacon instead of fatty meats.
• For sweet potato pie — mash sweet potato with orange juice concentrate, nutmeg, vanilla, cinnamon, and only one egg. Leave out the butter.
• For cakes, cookies, quick breads, and pancakes — use egg whites or egg substitute instead of whole eggs. Two egg whites can be substituted in many recipes for one whole egg.
• Use unsweetened applesauce or mashed ripe bananas instead of butter.
• Try cutting the amount of sugar listed in recipes in half.
• Use spices to add flavor such as cinnamon, allspice, or nutmeg instead of salt.
• Try baked apples with cinnamon and a sprinkle of sugar instead of apple pie.
• Invite your guests to make their own parfait with colorful sliced fruit and low-fat yogurt.
For meats and poultry (chicken and turkey):
• Trim away all of the visible fat from meats and poultry before cooking.
• Take off poultry skin before eating.
• Broil, grill, roast, poach, or boil meat, poultry, or fish instead of frying.
• Drain off any fat that appears during cooking.
• Chill meat and poultry broth until fat becomes solid. Skim off fat before using the broth.
• Skip or limit the breading on meat, poultry, or fish. Breading adds fat and calories. It will also cause the food to soak up more fat during frying.
• Choose and prepare foods without high fat sauces or gravies.
• Start with a lean choice.
• The leanest beef cuts include round steaks and roasts (round eye, top round, bottom round, round tip), top loin, top sirloin, and chuck shoulder and arm roasts.
• The leanest pork choices include pork loin, tenderloin, center loin, and ham.
• Boneless skinless chicken breasts and turkey cutlets are the leanest poultry choice.
Use the food label to help you choose
• Choose extra lean ground beef. The label should say at least “90% lean.” You may be able to find ground beef that is 93% or 95% lean.
• Processed meats such as hams, sausages, frankfurters, and luncheon or deli meats have added sodium. Check the ingredient and Nutrition Facts label to help limit sodium intake.
• Fresh chicken, turkey, and pork that have been enhanced with a salt-containing solution also have added sodium. Check the product label for statements such as “self-basting” or “contains up to __% of __.”
• Lower fat versions of many processed meats are available. Look on the Nutrition Facts label to choose products with less fat and saturated fat.
• Use a nonstick pan with vegetable cooking oil spray or a small amount of liquid vegetable oil instead of lard, butter, shortening, or other fats that are solid at room temperature.
Enjoy the Food, Fun, Friends and Family!
Cheers to Good Health
• Quench your thirst with low-calorie options. Drink water with lemon or lime slices. Offer seltzer water with a splash of 100% fruit juice.
Be the Life of the Party
• Laugh, mingle, dance, and play games. Focus on fun and enjoy the company of others.
Give to Others
• Spend time providing foods or preparing meals for those who may need a little help. Give food to a local food bank or volunteer to serve meals at a shelter during the holiday season. Giving back is a great mood booster.
Make Exercise a Part of the Fun
• Make being active part of your holiday tradition. Have fun walking and talking with family and friends after a holiday meal. Give gifts that encourage others to practice healthy habits such as workout DVDs, running shoes, and reusable water bottles.
Enjoy the Leftovers
• Create delicious new meals with your leftovers. Add turkey to soups or salads. Use extra veggies in omelets, sandwiches, or stews. The possibilities are endless!
Be sure your family and friends enjoy the food and fun, but focus on the time together. Remember this season is all about the memories, not just the food. You will feel better and enjoy your holiday time with less worry if you focus on staying healthy this season.
Source: USDA United States Department of Agriculture – www.MyPlate.gov
A Liberty County mother and son participate in the UF IFAS Extension Rediscover Bread Baking And Jam-Making Workshop.
Many years ago, a young girl attended a 4-H livestock club meeting along with her brothers and her father, who was serving as the volunteer club leader. During the meeting the local county 4-H Agent paid the club a visit to talk to the members about participating in the upcoming 4-H County Events Contest. The agent shared different project areas and types of demonstrations and speeches that could be done. Up until that point, the 4-H member had not been exposed to any projects outside the realm of livestock.
The agent had brought a colorful Fleishman’s Yeast Bread Cookbook that caught the eye of the young girl (at that time, Fleishman’s Yeast was a national sponsor for the 4-H Breads Project). The girl went home excited and told her mother that she wanted to do a demonstration on yeast breads. Her mother smiled and said, “I’ve never made yeast bread, but we will give it a try.” The 4-Her and her mom began practicing and discovered great success at baking yeast breads, so the girl began organizing her food preparation demonstration.
The 4-H breads category was very popular that year with a record number of competitors, but that didn’t scare this member. She won the county and district contests her first year competing which pushed her on to state competition in which she placed third in the state. For this 4-H member who had struggled in school, much needed confidence began to grow. From that point on she began considering a career as an Extension Agent.
After high school, this young lady went on to college and obtained a degree in Home Economics. She has served 30 years as an Extension Agent encouraging youth to be all that they can be in whatever their interests and desires. Yeast breads have been a vehicle for this agent to teach people many life lessons and skills. You may know this agent as Monica (Lewis) Brinkley, UF/IFAS Extension Liberty County Extension Director.
In honor of November, National Bread Month, and the fond memories of learning to bake yeast breads with her late mother, Monica and her Family and Consumer Sciences colleagues across the Florida Panhandle have put together a workshop titled, Rediscover Bread Baking And Jam-Making to teach families how to make bread in a bag and preserve jam. The families work together and carry home whole wheat yeast bread and preserved jam to enjoy together. Although the bread and jam do not last long, the memories created and skills learned will last a lifetime. If you are interested in this workshop or other workshops similar to this, please contact your local UF IFAS Extension Office or visit http://florida4h.org. You never know where this may take you or a member of your family!