by Shelley Swenson | Oct 2, 2015
Did you know that Floridians throw away 8 pounds of garbage per day? That is double the national average. This is not something to be proud of but it leaves a lot of room for improvement!
Many times when I frequent my housing facility’s dumpster, a computer will be sitting by the side. Does someone think that another resident will take care of properly disposing of it? Think again – it probably will end up in the landfill and will remain there for years. What a waste!
Electronic products are made from valuable materials, including metals, plastics, and glass, all of which require energy to mine and manufacture. Donating or recycling consumer electronics conserves our natural resources. Recycling one million laptops saves the energy equivalent to the electricity used by more than 3,500 homes in the U.S. in a year. For every one million cell phones we recycle, 35,000 pounds of copper, 772 pounds of silver, 75 pounds of gold, and 33 pounds of palladium can be recovered.
Before you donate or recycle your used electronics, do the following:
- Consider your purchase of a new device – could you upgrade the hardware or software instead of buying a brand new one?
- Delete all personal information.
- Remove any batteries; they may need to be recycled separately.
And now the question is where to donate or recycle items? Many manufacturers and retailers offer several options to donate or recycle electronics. Go to www2.epa.gov/recycle/electronics-donation-and-recycling for instructions offered by many companies on where/how you can recycle mobile devices, personal computers, and even televisions.
Think about it…..with just a little more effort, another item can be saved from our already overloaded landfills. You can be a part of the solution for cutting down on waste in Florida.
by Shelley Swenson | Mar 29, 2015
Get your pressure canner ready for the season.
Photo by Les Harrison, Wakulla County
In addition to planting your spring garden and reviewing the latest food safety materials, you should consider having your pressure canner gauge tested. Today’s pressure canner may have a dial gauge for indicating the pressure or a weighted gauge, for indicating and regulating the pressure.
Weighted gauges will either keep rocking gently or make a frequent jiggling noise to indicate that the correct pressure is being maintained. Read the manufacturer’s instructions to know how a particular weighted gauge should rock or jiggle. Weighted gauges do not require testing.
Check dial gauges for accuracy before use each year. Gauges that read high cause under-processing and may result in unsafe food. Low readings cause over-processing. Pressure adjustments can be made if the gauge reads up to 2 pounds high or low. Replace gauges that differ by more than 2 pounds.
Many UF/IFAS Extension Offices have pressure gauge testers and are willing to test yours for accuracy. It is always best to call for an appointment to insure that the FCS Agent is going to be in when you arrive. Don’t remove the gauge but bring the entire lid. If you prefer or if you find that your extension office does not offer this service, Presto will test gauges at no charge. For more information, phone Presto Customer Service: 1-800-877-0441 or contact@gopresto.com.
Handle canner lid gaskets carefully and clean them according to the manufacturer’s directions. Nicked or dried gaskets will allow stem leaks during pressurization of canners. Keep gaskets clean between uses. Gaskets on older model canners may require a light coat of vegetable oil once per year. Gaskets on newer model canners are pre-lubricated and do not benefit from oiling. Check you canner’s instructions if there is doubt that the particular gasket you use has been pre-lubricated.
Lid safety fuses are thin metal inserts or rubber plugs designed to relieve excessive pressure from the canner. Do not pick at or scratch fuses while cleaning. Use only canners that have the Underwriter’s Laboratory (UL) approval to ensure their safety.
Replacement gauges and other parts are often found at stores that sell food preservation equipment or from canner manufacturers. When ordering parts, be sure to provide your canner model number and describe the parts that you need.
Remember, pressure does not destroy microorganisms, but high temperatures applied for an adequate period of time do kill microorganisms. The success of destroying all microorganisms capable of growing in low-acid, canned food is based on the temperature obtained in pure steam, free of air, at sea level. At sea level, a canner operated at a gauge of 10.5 pounds provides an internal temperature of 240o.
For more information, contact your County Extension Family and Consumer Sciences Agent.
by Shelley Swenson | Jan 30, 2015
“Oh where does all my money go?”
Do you need help managing your finances so that your family can realize more of their needs and wants? Family members of all ages must learn to communicate and understand what their financial situation is. Open discussions among family members often results in greater cooperation when deciding what the best things upon which to spend. Family members need to understand the difference between a need and a want. Then an open discussion can set priorities for the money available.
Your family may decide to reduce spending so that more needs and wants of each family member can be made. Here are a few suggestions:
- Categorize your expenses in two categories: wants and needs. Make everyone aware of the difference and how important it is to consider each purchase through this categorization. Needs include housing, basic utilities, childcare, etc. Wants could include going out to eat, high fashion, newest electronics, etc. Everyone has to understand that a want purchase can be spaced over time.
- Do not let your impulse determine purchases. Postpone unplanned purchases at least 24 hours so you can rethink your plan.
- Before purchasing an item, ask yourself, “Why?” Many people are now wearing a plastic bracelet that reads “Do I really need this?” It helps them make decisions based on wants and needs.
- Save on food by planning meals with abundant seasonal items and based on supermarket specials. Check the store ads and utilize coupons to buy what is on your list but don’t let the coupon result in your buying items you would not buy without a coupon. Make a list before going to the supermarket and then work your list.
- If you have debts, accelerate repayment. There is little reason to retain savings that earn 3% interest while you still owe installment debts and loans that carry true interest rates of 12%-22%. Yes, everyone needs an emergency fund but after it is secured, repay your loans.
Want additional suggestions on how to cut expenses and save money? Go to www.edis.ifas.ufl.edu and request the bulletin FCS7009.
by Shelley Swenson | Jan 30, 2015
School Lunchtime
(SNAP Education Photo Gallery)
Do you have a child or grandchild who eats meals at school? Do they come home hungry and complain about the meals they are served? Have you taken any time to explain how the lunchroom food choices are made? If not, it may be time to have that conversation.
The 2012 school year brought major changes to the meals children eat at school. The new standards are major components of the Healthy, Hunger-Free Kids Act of 2010 and they were the first major changes to school nutrition in 15 years. You know the statistics….one-third of America’s school-age children are overweight or obese and at higher risk for diabetes, high blood pressure, depression, poor academic performance, and behavioral problems before they reach adulthood. These risks increase for low-income children who do not participate in federally-funded nutrition programs because they have to rely on their family’s limited resources. All of these conditions reflect in the food choices youth are making. The new school lunch meal standards may be the first step in reducing these statistics.
Take some time to remind your children or grandchildren there is a reason they are fed what they are offered in the cafeteria and the staff serves items that are nutritionally balanced and, if eaten, should provide for growth and a sharp attitude in the classroom.
Here are some key points to share. School meals are:
- High in nutrients and adequate in calories
- An appropriate balance between food groups
- Based on the latest nutritional science
- Intended to provide one-fourth of students’ daily calorie needs for breakfast and 1/3 for lunch
- Reflective of the different nutritional requirements for each age
- More nutritious foods because they consist of fruits, vegetables, and whole grains and fewer foods containing sodium and fat
- Providing fat-free milk (unflavored or flavored), 1% low-fat milk (unflavored), or a milk alternative. When did children decide that milk had to be flavored to be tasty? We need to turn this idea around; there is a great deal of sugar in flavored milk!
- Offering students options to eliminate waste
The best way to lessen waste is to not have any of the food thrown away. UF/IFAS programs in many schools (Family Nutrition Program (FNP) and Expanded Food and Nutrition Education Program (EFNEP)) offer food samples of unfamiliar foods and discussions of their value to increase student acceptance. This also is a parent’s job. Look over the school lunch menu, discuss it with your children, encourage them to try everything served, and request second servings if they remain hungry. Offer taste tests at home. Improving the way students view the food being served can make a big difference.
Are you familiar with MyPlate? Your children might be. Review it with them and contact your county Extension office if you need clarification on any aspect of it.
Encourage your children’s nutritional health. Remember, the goal of the changes in the school cafeteria is to improve children’s health; when followed correctly, the new meal standards make school meals healthier with the potential to improve children’s health. As a parent, you share in the responsibility to make this happen. Thanks for assisting us in ensuring the positive nutritional status of our children!!
by Shelley Swenson | Dec 9, 2014
©Feverpitched
Recently, UF/IFAS published Five Steps to Seasonal Savings, http://edis.ifas.ufl.edu/pdffiles/FY/FY140500.pdf, an EDIS brochure which reminds us of the stress that can result from holiday spending. I would encourage each of you to print or review the brochure and ponder its message TODAY. We are nearing the hustle and bustle of preparing for the season and it is timely information.
The five steps are:
- Recognize Your Seasonal Stressors
- Develop a Holiday Spending Plan – Make a Budget
- Develop a Holiday Spending Plan – Create a List
- Find Alternatives to Pricey Presents
- Fine-Tune Your Financials
It is already early December, the Thanksgiving shopping sale and Cyber Monday have passed but planning is still possible before the 2014 holiday rush if you will take some time to do so.
The section of this brochure that really spoke to me is the Fine-Tune Your Financials. As I do every day, I try to use cash and/or debit cards when possible. I need to see the money leave my account so the holidays don’t haunt me into the new year. There is too big of an allure for me to overspend when I buy gifts with credit. There is not as much reality with credit card spending. Paying interest on the credit debt is even more troubling, as the holiday spirit is long gone before the item is paid for.
Holidays are about spending time with family and friends. It does not need to center on gift giving. Consider your spending plan in the next few weeks for a more financially comfortable 2015.
