The Internal Revenue Service has announced that they began taking and processing tax returns beginning January 28, 2019 and refunds to taxpayers will be issued as scheduled.
Nevertheless, many software companies and tax professionals are accepting income tax return information now and promising instant refunds. KNOW that money being promised comes with a charge. As they say, there is NO free lunch, especially around tax time.
For taxpayers who usually file early in the year and have all of the needed documentation there is no need to wait to file. Taxpayers should file when they are ready to submit a complete and accurate tax return. The IRS strongly encourages people to file their tax returns electronically to minimize errors and for faster refunds.
The filing deadline to submit 2018 tax returns is Monday, April 15, 2019 for most taxpayers. Because of the Patriots’ Day holiday on April 15 in Maine and Massachusetts and the Emancipation Day holiday on April 16 in the District of Columbia, taxpayers who live in Maine or Massachusetts have until April 17, 2019 to file their returns.
Also, because of the change required by Congress in the Protecting Americans from Tax Hikes (PATH) Act, the IRS is required to hold refunds claiming the Earned Income Tax Credit (EITC) and the Additional Child Tax Credit (ACTC) until February 15, 2018. The IRS wants taxpayers to be aware it will take several days for these refunds to be released and processed through financial institutions. Factoring in weekends and the President’s Day holiday, the IRS cautions that many affected taxpayers may not have actual access to their income tax refunds until the end of February 2019. The IRS must hold the entire refund — even the portion not associated with the EITC and ACTC.
It is amazing to know that the IRS issues more than 9 out of 10 refunds in less than 21 days. Choosing e-file and direct deposit for refunds remains the fastest and safest way to file an accurate income tax return and receive a refund. However, it is possible your tax return may require additional review and take longer. Where’s My Refund? has the most up to date information available about your refund. The tool is updated no more than once a day so you do not need to check more often.
Your refund should only be deposited directly into accounts that are in your own name; your spouse’s name or both if it is a joint account. No more than three electronic refunds can be deposited into a single financial account or pre-paid debit card. Taxpayers who exceed the limit will receive an IRS notice and a paper refund.
Whether you file electronically or on paper, direct deposit gives you safe access to your refund faster than a paper check.
Adapted from: https://www.irs.gov/help/ita
Have you ever read the book Something from Nothing, by Phoebe Gilman? It is a wonderful story, with a sewing theme, of sewing/creating something beautiful over and over again. My fervent hope is that the 4-H sewing camp participants feel the same way about all of their creations generated during sewing camp!
Recently, the Tallahassee Chapter of the American Sewing Guild (ASG, part of a national, non-profit organization dedicated to the art and love of sewing) generously volunteered their time, talent, and supplies to enrich the experience of every 4-H sewing camp participant.
The ASG philosophy, coupled with the 4-H history of helping youth “learn by doing” is a good fit. Both organizations focus on teaching new topics and life skills development through experiences thus enhancing self-confidence through skill building.
In today’s world, sewing is seemingly no longer a necessity. Sewing can even be expensive! But, can we put a price on self-confidence or creativity, sustainability or even a life skill?
4-H Sewing Campers Photo source: Heidi Copeland
Think of all the things learned while sewing. Sewing helps teach:
- Finger dexterity and the development of fine motor skills.
- The value of patience.
- Systematic following of directions – both verbal and written.
- Vocabulary as well as techniques.
- Pride in accomplishment for a job well done!
Moreover, sewing truly integrates science, technology, engineering, art and math (STEAM). And it is FUN! Campers:
- Learned first-hand about fibers (science).
- Experienced technology using various sewing machines and equipment – some even computer driven.
- Became adept at trouble shooting their own machine repair (engineering).
- Artistically bedazzled their creations.
- Utilized practical applications of many mathematical concepts to measure and sew as well as critical thinking and problem solving.
The 4-H Club pledge says, “I pledge … My Head to clearer thinking, My Heart to greater loyalty, My Hands to larger service and My Health to better living for my club, my community, my country, and my world”. ALL of the campers contributed to a community service project sewing a pillowcase destined for the Early Learning Coalition of the Big Bend Read a Child to Sleep campaign. This fostered the idea that empathy, sharing, nurturing relationships and giving is important too.
Sewing certainly did not stop when camp ended. A budding entrepreneur posted on Facebook she is taking orders for her creations while another camper is helping a local theatre group fashion costumes to obtain her community service hours fulfilling a high school graduation requirement.
There is no better feeling than the pride of accomplishment. Sewing campers learned by doing and while they were at it learned a skills they will carry throughout life.
To find out more about the American Sewing Guild: https://www.asg.org/
To find out more about Leon County 4-H programs: http://leon.ifas.ufl.edu/4h
If you are interested in learning more about 4-H, go to florida4h.org.
Never eat wild mushrooms – many are poisonous.
Photo source: UF/IFAS Northwest District
Here, there, and everywhere!
With all the rain of late, there seems to be an interest in mycology. You know, the fruiting body of fungi called mushrooms! Edible mushrooms in particular.
It is not unusual; our subtropical summer weather tends to make some fungi flourish! Moreover, apparently, there is a bumper crop of fungi this year. Phone calls to the University of Florida IFAS Extension office about eating mushrooms has increased. Individuals have even brought mushrooms to the office, inquiring if they are of the edible variety.
Our reputation as Extension Agents certainly would be damaged if we did not adhere to a few rules… always read a label, use research-based information, and NEVER tell anyone that a mushroom is edible. It is not that there are not delicious wild mushrooms out there; a recent July 2017 publication of Microbiology Spectrum estimates millions of species. However, even the scientists do not agree, as only about 120,000 of them have been described so far. Not all are edible. Some fungi are poisonous to the point of being deadly.
Dr. Matthew Smith, Assistant Professor in the Department of Plant Pathology, knows a lot about mycology. In fact, he also is curator of the UF Fungal Herbarium (FLAS), managed by the UF Department of Plant Pathology at the Florida Museum of Natural History in Gainesville. The Fungal Herbarium is a valuable resource; its collections have many important aspects, including information about fungi that are deadly poisonous to humans and pets when consumed.
In addition, the UF Fungal Herbarium is participating in a National Science Foundation-funded project to digitize and database as many US macrofungi collections as possible. This project (The Macrofungi Collection Consortium) includes 34 institutions in 24 states. The project began in July 2012 and will aim to capture data for roughly 1.3 million fungal specimens. Persons interested in visiting the fungal herbarium should contact Dr. Matthew Smith, email@example.com.
With that said, there is enough scientific research out there to conclude mushroom identification is indeed difficult. Many mushrooms look similar, but are oh so different!
If you are truly interested in eating what you forage, MAKE time to study with experts! Mushrooms you plan to eat that are not identified correctly could send you to the emergency room … or worse. The toxicity of a mushroom varies by how much has been consumed. Poisoning symptoms range from stomachaches, drowsiness, and confusion to heart, liver, and kidney damage. The symptoms may occur soon after eating a mushroom or can be delayed for six to 24 hours.
Delayed symptoms are common. Seek help immediately if you think you may have eaten a poisonous mushroom, even if there are no obvious signs of toxicity. Call the Poison Center’s 24-hour emergency hotline at 1-800-222-1222. You will receive immediate, free, and confidential treatment advice from the poison experts.
And if you are determined to make foraging for food a recreational hobby or even want to learn more about what is in your Florida yard, Common Florida Mushrooms by Dr. James Kimbrough, Emeritus Faculty, University of Florida’s Institute of Food and Agricultural Sciences, identifies and describes 268 species of mushrooms found in the Sunshine State.
Most importantly, teach your children to NEVER eat any mushroom picked from the ground. It is indeed better to be SAFE than sorry!
Enjoy a scoop of ice cream in honor of National Ice Cream Month.
Photo source: UF/IFAS Northwest District
In 1984, President Ronald Reagan declared July as National Ice Cream Month and the third Sunday in July (July 15, 2018) as National Ice Cream Day! Essentially, the entire month of July is supposed to be celebrated with “appropriate ceremonies and activities” involving ice cream! Ice cream is both nutritious and delicious – eaten in moderation, of course.
However, choosing ice cream can be confusing! Categorically, ice cream is included in the frozen dessert category of the frozen food industry. This category of foods comprises groupings such as regular and low-fat ice cream, frozen yogurt, sherbets, and other frozen sweet treats.
According to the International Dairy Foods Association (IDFA), FUN ice cream facts include:
- Regular ice cream is the most popular category of frozen desserts in the U.S.
- Low-fat ice cream is the second most popular category.
- The United States eats the second largest amount of ice cream per capita.
- The average American consumed 13 pounds of ice cream in 2016.
- Ice cream companies made more than 898 million gallons of regular ice cream in 2015.
- A typical serving size is ½ cup or a scoop about the size of a tennis ball.
What really is ice cream? Real ice cream or ice-cream is a frozen sweet made from dairy products, such as milk and cream, combined with flavorings and sweeteners, such as sugar. American federal labeling standards require ice cream to contain a minimum of 10% milk fat per 1/2 cup serving and 20% total milk solids by weight. A bit of air is slowly added to this slow-stirred mixture while chilling to prevent large ice crystals from forming. A term used in processing commercial ice cream is overrun. Overrun means the liquid dairy mixture, once completely chilled, can have expanded up to double its original volume by the incorporation of air. The addition of air (although not an ingredient on the label) results in a smoothly textured ice cream free from palpable ice crystals or sandiness.
Overrun (air) helps explain the vast price discrepancy between ice cream brands. Typically, the more expensive brands generally use more and better quality ingredients and have less overrun, whereas less expensive ice cream brands tend to use the minimum amounts of ingredients required by law and more overrun. In the U.S., ice cream is sold by volume… hence, the standard serving size of ½ cup.
There are so many variations to the basic ice cream recipe. When egg yolk solids are added to ice cream, the name has to reflect this. “Frozen custard” or “French ice cream” or “French custard ice cream” is ice cream with the added egg yolk.
Premium brand ice creams tend to use a higher than standard ice cream recipe with higher fat content and more expensive, better quality ingredients… and less air.
Ice-milk is no longer made. A 1994 change in rules allows ice milk to be labeled as low-fat ice cream. Low-fat ice cream, by law, must contain 50% or less fat than a similar food. Note that the law says nothing about calories. A light ice cream may be just as high in total calories as ice cream because of the addition of other ingredients.
Frozen yogurt, made from yogurt, is a dairy product, with the addition of various sugars and flavorings. However, yogurt’s reputation for being low in calories is not always accurate and, unlike ice cream, there are no federal standards of any kind for frozen yogurt.
Gelato is a type of soft frozen dessert containing a relatively small amount of air. This makes the product dense, rich, and creamy. Gelato can be made with milk, cream, various sugars, and flavoring such as fresh fruit. In the United States, there is no federal standard definition for gelato set forth by the U.S. Food and Drug Administration.
Are sorbet, sherbet, and sherbert all the same? Despite the fact that the legal definitions of sherbet and sherbert can be used interchangeably, sherbet/sherbert is a frozen fruit and dairy product that contains anywhere from 1-2 percent milk fat from milk or cream and 2-5 percent total milk solids. On the other hand, sorbet generally implies a fruit-based frozen dessert with little to no dairy (but may contain egg white). The term sorbet is an unregulated industry standard. However, the industry wants them free from surface crustation, brittleness, syrup bleeding, and large ice crystals.
Confused yet? The frozen dessert market continues to evolve with novelty-frozen inventions made with nondairy to mimic ice cream. Welcome, delicious dairy-free almond, coconut, cashew and soymilk frozen desserts. Notice, these products are not called ice cream but non-dairy frozen desserts. Nevertheless, they are so smooth, creamy, and delicious, you might not even notice.
In 1984, when President Reagan crafted the amusing proclamation to eat ice cream, folks didn’t have SO much to choose from. You do! Enjoy a frozen treat but know what you are buying. Not all frozen treats are in fact ice cream! When you are reading nutrition labels, it is important to look at the whole picture. You can learn a lot from a label!
Photo credit: NW Extension District
According to the Environmental Protection Agency (EPA), the term sustainability has emerged because of significant concerns about the unintended social, environmental, and economic consequences of our world’s rapid growth. Sustainability is based on the simple principle: Everything we need for our survival and well-being depends, either directly or indirectly, on our natural environment. Therefore, sustainability creates and maintains the conditions under which humans and nature can exist in harmony, fulfilling the social, economic, and other requirements of present and future generations.
WHEW! A mouthful, to be sure. Nevertheless, issues of sustainability are often overlooked on the individual level.
Did you know that during the United States’ (US) participation in World War I (from 1917 – 1918), the US had a US Food Administration (USFA) agency? This agency was responsible for food distribution to the US Army overseas and the Allies’ food reserves. This agency also organized a campaign to encourage Americans to support this effort through individual food conservation messages, media campaigns, and food education programs.
Now, 100 years later, this food conservation effort is still applicable.
Everyone can do his or her part in combating waste of all kinds. According to the USDA, reducing consumer-level loss is an important step toward reducing food waste in the United States. USDA estimates that almost 30 percent of the available U.S. food supply was lost from human consumption at the retail and consumer levels.
Every one of us can promote practices to strengthen our natural environment and quality of life. Even the EPA has some suggestions for reducing personal food waste:
- Shop your refrigerator first! Cook or eat what you already have at home before buying more.
- Plan your menu before you go shopping and buy only those things on your menu.
- Buy only what you realistically need and will use. Buying in bulk only saves money if you are able to use the food before it spoils.
- Be creative! If safe and healthy, use the edible parts of food that you normally do not eat. For example, stale bread can be used to make croutons and beet tops can be sautéed for a delicious side dish.
- Freeze, preserve, or can surplus fruits and vegetables – especially abundant seasonal produce.
- At restaurants, order only what you can finish by asking about portion sizes and be aware of side dishes included with entrees. Take home the leftovers and keep them for your next meal.
- At all-you-can-eat buffets, take only what you can eat.
Reducing food waste – a simple action of sustainability. Let’s give it a try! And pay homage to this 100-year-old sustainability campaign that can resonate for the next century.
For more information, visit https://www.usda.gov/oce/foodwaste/resources/consumers.htm and