This contest teaches youth about meat science, food safety and communication skills.
Tailgating. The smell of charcoal in the air. Cooking over a hot grill. Earning lots of scholarship money?
The Florida 4-H Tailgate Contest completed its first year in 2016, giving out over $15,000 in scholarship money to 4-H members. This was made possible by sponsorships from Winn-Dixie, National Beef, and Sonny’s. In 2017, Sanderson Farms joins the list of sponsors for this statewide event.
While earning scholarship money is great, youth also learn many valuable life skills in the art of grilling. A curriculum series was developed (see below) to help youth learn about fire-building, meat selection, cooking safety, smoking and slow cooking meat, and cooking equipment. The Northwest District has been very proactive in hosting different tailgate and grilling day camps throughout the panhandle to further youth learning.
Youth demonstrate their knowledge during the district and state contests, and can win a college scholarship.
The Florida 4-H Tailgate Contest allows youth to grill two 6-8 ounce portions of one of the following proteins: beef, pork, poultry (half chicken or turkey breast), and headless, deveined, fresh shrimp. At each contest, judges will observe the food and fire safety of each participant and ask students questions about their recipe and safety knowledge. A team of judges will then evaluate the cooked product.
There are four contests hosted throughout the state including the South contest at 4-H Camp Cloverleaf, the Central contest in Dade City, the Northeast contest at the UF Horse Teaching Unit, and the Northwest contest held at the Washington County Fairgrounds. After youth compete at the local county contests/day camps, they can register for the district contest. The Northwest contest will be held on July 22, where the first place winner in each protein category receives $400, second place $250, third place $100, and fourth place $50. The top two winners from each protein area at the district contest are then eligible to compete in the state contest held at the University of Florida on October 14, 2017. For the state contest, the first place winner in each protein area receives a $1,500 college scholarship and the second place winner receives a $1,000 college scholarship.
We hope to see you at one of the many grilling opportunities offered throughout the Northwest District this summer through 4-H!
Contact your local UF IFAS County Extension Office to inquire about other Florida 4-H Tailgating Day Camps and to register for the District Contest. For more information, visit these sites:
Did you know that July is National Blueberry Month? Blueberries are in season now, and reasonably priced at grocery stores, fruit stands, and farmers’ markets. Many growers also offer a “pick your own” service which can be a fun family outing. The good news is that this delicious treat has many health benefits. Blueberries are low in calories- only 80 calories per cup but are packed with nutrients. A handful of blueberries satisfy the recommended intake of dietary fiber. They are also high in vitamin C- one serving provides 25% of your daily requirement. Blueberries are also high in manganese, which helps the body process cholesterol and nutrients such as carbohydrates and protein.
Blueberries are a native North American plant, and it was only within the last 100 years that we have been able to grow them commercially. All thanks to Elizabeth White, the daughter of a New Jersey farmer, teamed up with USDA botanist Frederick Coville to domesticate the blueberry. They spent years identifying blueberry plants with desirable qualities for cultivation. They harvested and sold the first cultivated crop of blueberries in 1916- exactly 100 years ago! Until 20 years ago, blueberries could only be grown in northern climates like New Jersey, Maine, and Michigan. Thanks to the University of Florida, southern blueberry cultivars were developed through research that don’t require as many chilling hours and bear more fruit. Although Florida is not currently the leading producer of blueberries, we are quickly catching up with 25 million pounds produced annually!
Fun Facts about Blueberries:
Blueberries are relatives of the rhododendron family
The perfect blueberry should have a “dusty’ appearance
Don’t wash your blueberries until you are ready to eat them (washing speeds up the spoiling process).
To freeze blueberries, place them unwashed, on a cookie sheet and flash freeze. Then place them in quart-size freezer bags to use later in smoothies, crumbles, cobblers, or ice cream.
Recent studies show that blueberries may have the potential to aid in memory loss, vision loss and even slow down the aging process
Native Americans recognized the nutritional value of blueberries and used them for medicinal purposes as well as flavorings
Early American Colonists used blueberries to dye fabric and also to color paint
The 4-H Tailgating Contest is a fun way to learn about nutrition and food safety.
The “unofficial start of summer” was Memorial Day and nothing makes me think of summer more than the sounds and yummy smells of grilling out with family and friends. Not only do I get to spend time with the people I love, but I also have the added benefit adding protein to our diets using low calorie preparation methods and cuts of meat or seafood.
So what’s the connection between grilling out and 4-H? Florida 4-H is excited to introduce the First Annual 4-H Tailgating Contest. To get youth ready for the contest, many of our counties in the Northwest District will be hosting summer day camps. Youth will learn step by step how to choose the equipment needed to grill, how to build the fire and how to stay safe while grilling. They will also learn about beef, poultry, seafood and pork and how to select the right cuts of meats for grilling. A big part of grilling is enhancing the flavor of meats, so they’ll learn how to make rubs, sauces and marinades as well as the time needed to grill meats to bring out the best flavor.
This program was developed by a team of 4-H faculty led by Dr. Chad Carr, Associate Professor and Meat Science Specialist at the University of Florida. When asked what inspired him to develop this program, he shared:
“Tailgating is popular- when the weather is good people enjoy cooking outside. It’s also a great way to promote animal protein in the diet to combat childhood obesity by improving youth’s nutritional knowledge and food preparation skills. Last but not least, this program will impart knowledge about safe handling and proper degree of doneness to ensure safe and palatable meat dishes.”
After county day camps, youth have the opportunity to participate in a district level contest (July 23rd) where they can earn their way to the Florida 4-H Tailgating Contest. Grilling out while you “tailgate” is a tradition before football games, so the state contest will take place on September 10th before the Gators take on the University of Kentucky in The Swamp. An awards reception sponsored by Sonny’s and Winn Dixie and an interview during the Gator Pre-Game Show will be the highlight of the contest.
Besides one of the obvious benefits to 4-H membership of learning new skills, 4-H youth are two times more likely to make healthier choices and participate in science programs outside of school time when compared to other youth programs. So join us as we light our grills up and find new ways to grow Florida 4-H!
Contact your local UF IFAS County Extension Office to inquire about other Florida 4-H Tailgating Day Camps and to register for the District Contest. For more information, visit these sites:
Making family meal time a priority can increase your children’s self esteem.
In a recent book entitled The Surprising Power of Family Meals, author Miriam Weinstein asks this question:
“What if I told you that there was a magic bullet-something that would improve the quality of your daily life, your children’s chances of success in the world, (and) your family’s health…? Something that is inexpensive, simple to produce, and within the reach of pretty much everyone? (Weinstein, 2005, p. 1)”
You guessed it, that magic bullet is the family meal! According to research, eating together as a family on a regular basis has some surprising effects. When sharing a meal together family bonds become stronger, children are better adjusted, family members eat more nutritional meals, they are less likely to be overweight, and they are less likely to abuse alcohol or other drugs. Given the positive benefits of eating together, why are more families not doing it?
It may come as a surprise to you that 71% of older children and teenagers consider talking/catching-up, and spending time with family members as the best part of family dinners. Family meals are a representation of the ethnic, cultural, or religious heritage of the family (Weinstein, 2005). A study found that children who knew a lot about their family history had a closer relationship to family members, higher self-esteem, and a great sense of control over their own lives (Duke, Fivush, Lazarus, & Bohanek, 2003).
With this in mind, why not make shared family meals a priority. Emphasize the importance of being together, not creating an elaborate meal that everyone will enjoy. Set regular meal times by writing them on the calendar. Let everyone know when dinner is served and when they must be home.
If the family is not used to eating together regularly, start small. At first, get used to eating together by scheduling family meals two or three days per week. Then, as the weeks progress, begin to have more and more regular meals.
Make family meals fun. Include children in the preparation of the meal and in the decision about what foods will be offered during the meal. Of course, parents have final say about what foods are prepared, but allowing the children to participate can create a fun environment.
Keep a sense of humor while at the dinner table.
Eliminate distractions, like TV, telephone, and cell phones.
Limit conversations to positive or neutral topics.
Be a good role model. Show children good etiquette and table manners.
Eating together as a family is more than just a meal, it is an opportunity for families to come together regularly in support of family unity. Although there is no guarantee that eating together as a family will resolve all family problems, it may provide the opportunity to make a fresh start. Do you have a passion for meal preparation or etiquette that you would like to share with the next generation? Consider becoming a 4-H Volunteer! Visit our website or contact your local UF IFAS Extension Office.
For the more information on this topics please visit the EDIA website at http://edis.ifas.ufl.edu, FCS8871.
Source Family Nutrition: The Truth about Family Meals, Larry Forthun
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.
When Shopping:
• 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.
De-Saturate
• 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 preparationdemonstration.
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!
Day Camp Dates and Locations:
