#AskUConnExtension

ACE C & A Awards – UConn 2021

We would like to congratulate all of the UConn Extension team members who received awards from the Association for Communication Excellence (ACE)! Thank you for your hard work and continued efforts.

All award recipients will be recognized at the ACE virtual conference in June.

 

Rising Star Award

  • Recipient: Stacey Stearns

C & A Awards

  • Gold – Ask UConn Extension – Marketing Campaign – Budget Under $1000

                       Team: Stacey Stearns, Kara Bonsack, Ivette Lopez, Zachary Duda

 

  • Silver – What is UConn Extension Video – Electronic Media, Video 5 – Educational Video

                          Team: Stacey Stearns, Mike Zaritheny, Meredith Zaritheny, Zachary Duda

 

  • Silver – On the Trail and Walk With Me Podcast – Electronic Media, Audio 2 – Podcasts
                    Neva Taylor

 

  • Silver – Annual Extension Impact Sheet – Publishing 5 – Promotional Publications

                         Team: Stacey Stearns, Kara Bonsack, Ivette Lopez

 

  • Silver – Fall-Winter 2020-21 Issue of Wrack Lines (CT Sea Grant) – Diversity

                          Judy Benson

 

  • Bronze – On the Trail and Walk With Me Podcast – Diversity 5 – Electronic Media

                             Neva Taylor

 

  • Bronze – Spring-Summer 2020 Issue of Wrack Lines (CT Sea Grant) – Writing
                      Judy Benson

 

CT trail census logoSea Grant logoExtension word mark

Grow With Us

Do you have a gardening question? Or insect to identify? UConn Extension Master Gardeners provide horticultural education and advice. Submit your question online or contact one of our offices. Our trained volunteers and staff will provide you with information. There is no charge for our services. We are here to serve the community. Learn more at https://mastergardener.uconn.edu/

How do I get a tick tested?

Ticks carry many diseases that affect humans and animals. The Connecticut Veterinary Medical Diagnostic Laboratory in the Department of Pathobiology and Veterinary Science at UConn’s College of Agriculture, Health and Natural Resources offers tick testing. The steps to submit a tick are outlined in this video and you can visit https://bit.ly/UConnTickTesting to download the submission form.

Home With Chickens: Enhance Your Poultry Skills With Us

rooster at UConn facility
White leghorn roosters with chickens at the Poultry Uniton Jan. 27, 2017. (Peter Morenus/UConn Photo)

Chickens are increasing in popularity with many residents, and for good reason. Owning poultry provides a source of fresh eggs, and is fun. At some point, you may have questions while you are home with chickens

UConn Extension, part of the UConn College of Agriculture, Health and Natural Resources has a suite of resources for poultry owners. Videos, fact sheets and advice from our educators can help new chicken owners or seasoned poultry professionals enhance your skills and improve the health and wellbeing of your chickens.

Our poultry care video series with retired Extension Educator Dr. Mike Darre from the UConn Department of Animal Science can answer many of your questions. There are 10 videos:

  • How to hold your birds,
  • How to inspect your birds,
    Determining if your chicken is a good layer,
  • Watering systems,
  • Nest boxes,
  • Feeding,
  • Housing and heating,
  • Bird litter, housing, and
  • Egg cleaning and quality check.

Watch the entire series on our YouTube channel at https://bit.ly/HomeWithChickens.

Fact sheets on small flock management and poultry health issues are available on the poultry science section of our animal science publications. Links to other poultry resources are available on this site as well. Information covered includes breeds of chickens, coop designs, scaling up egg production, managing guinea fowl, and cleaning and disinfecting your poultry house, among others.

If you still have question, you can submit them online and one of our Extension Specialists will provide you with answers and additional resources. Submit your question at: https://bit.ly/AskUConnYourQuestions. You can also share your experiences and photos of your flock on social media with our hashtag, #HomeWithChickens.

UConn CAHNR Extension has more than 100 years’ experience strengthening communities in Connecticut and beyond. Extension programs address the full range of issues set forth in CAHNR’s strategic initiatives:

  • Ensuring a vibrant and sustainable agricultural industry and food supply
  • Enhancing health and well-being locally, nationally, and globally
  • Designing sustainable landscapes across urban-rural interfaces
  • Advancing adaptation and resilience in a changing climate.

Programs delivered by Extension reach individuals, communities, and businesses in each of Connecticut’s 169 municipalities.

What is that Brown Bug in my House?

Brown Marmorated Stink Bug on wood flooringWhat is that brown bug in my house?
 
“Those are stink bugs, Brown Marmorated Stink Bugs to be exact. They come into homes in the fall to spend the winter in a resting state. They come in through attic vents, cracks and crevices, down chimneys and can crawl under siding making their way inside. They do not damage, nor do they eat or mate or lay eggs. They are just hanging out during the winter in protection inside your home,” says Carol Quish of our UConn Home & Garden Education Center.
 
“We heat and light our houses, which sends artificial environmental signals to the bugs to come out of their winter slumber and we notice them moving about inside.”
 
“To keep them from coming in the fall, seal cracks and crevices, secure window screens and weather stripping around doors and windows. Screen attic vents, too. See the factsheet link for more information.”
 
#AskUConnExtension

Where can we get healthy food? #AskUConnExtension

Where can we get healthy food? Dr. German Cutz, one of our Extension educators, discusses urban agriculture as one option as we use innovative technology and new methods to grow food for our families and communities.

vegetables with two hands picking some up and question: Where can we get healthy food?

#AskUConnExtension

Video: Mike Zaritheny

Holiday Eating Survival Guide

a plate of chocolate covered pretzels with festive sprinkles on them
Photo: Air Force Academy

Choose:

  • Lower calorie appetizers- vegetables, or fruit
  • Avoid lots of cheese, and fried foods
  • Smaller plates and tall skinny glasses

Know your limits:

  • Eat before you go to a party or out holiday shopping
  • Make a healthy food for the party
  • Have a plan for healthy eating… 5 small appetizers and 2 drinks
  • 2 mixed drinks can have almost 500 calories and depending on the appetizers, it can run as high as 230 calories per appetizer
  • Indulge in a holiday treat closer to bedtime, you will tend to eat less than if you had it during the day
  • Be mindful of eating – slow down and pay attention
  • Carry hard candy mints to change the flavor of your palate or brush your teeth to signal yourself to stop eating

Start a new tradition:

  • Instead of giving cookies or chocolate try making soup mixes or salsa as gifts
  • Make a non-food craft as a holiday activity
  • Try walking, ice skating or sledding to enjoy the season
  • Try reducing fat and sugar in your holiday baking by substituting with applesauce

Article by Heather Pease, Extension educator, UConn EFNEP

What do labels really mean? Organic, Natural, Cage-Free…

organic food labelWhat do labels really mean? Organic, Natural, Cage-Free, Grass-Fed, Pasture-Raised and Local

You have probably seen these terms on food labels and in the news, but what do they really mean?  And how important is buying organic and natural foods when it comes to healthy eating.  Some terms are helpful and others are misleading. So, let’s look at some of these terms to see what they really mean.

  1. Natural

The term “natural” broadly means minimally processed and free of synthetic dyes, coloring, flavorings and preservatives.  These foods can still contain such ingredients as high fructose corn syrup and genetically modified organisms (GMO’s).  Natural is largely unregulated by the USDA for most foods except meat, poultry and egg products. Foods containing meat, poultry, or eggs must be minimally processed and free of artificial ingredients in order to be labeled “natural”. However these animals may be given antibiotics, growth hormone, and fed GMO feed.

  1. Organic

Organic claims on food products are regulated by the USDA.  Organic foods must be produced without the use of most conventional pesticides, synthetic fertilizers, sewage sludge, irradiation, or genetic engineering.  These foods are also produced using methods that promote the conservation of our natural resources.

Organic meat, poultry, eggs and dairy products come from animals that are raised without the use of antibiotics or growth hormones.  These animals also must be raised in living conditions that encourage natural behaviors such as the ability to graze on pastures and are fed 100% organic feed.   This makes it less likely that these animals will carry disease or create antibiotic –resistant strains of bacteria.

Organic crops must be grown in safe soil, have no modifications and must remain separate from conventionally grown crops.  Farmers are not allowed to use synthetic pesticides, bioengineered genes (GMOs), petroleum-based fertilizers and sewage sludge –based fertilizers.  The Environmental Working Group (EWG) is a non-profit organization that provides and annual list called the “dirty dozen”.  The list names 12 fruits and vegetables found to be highest in pesticide residues based on laboratory tests from the USDA.  The dirty dozen currently includes apples, celery, tomatoes, peaches, strawberries, imported nectarines, grapes, spinach, kale, pears, cherries, and potatoes. However, 2016 FDA residue findings suggest, particularly for domestically produced foods, that pesticide applications generally demonstrate compliance with legal and established agricultural practices.   The majority of samples tested contained no detectable pesticide residues while any detected residues were typically present at levels far below the tolerance levels.  This testing was conducted on produce that was not labeled organic.

In the United States there are 3 levels of organic claims:

  • 100 –percent Organic. Products that are completely organic or made of only organic ingredients qualify for this claim and a USDA Organic seal.
  • Products in which at least 95 percent of its ingredients are organic qualify for this claim and a USDA Organic seal.
  • Made with Organic ingredients. These are food products in which at least 70 percent of ingredients are certified organic. The USDA Organic seal cannot be used but “made with organic ingredients” may appear on its packaging.
  1. Grass –fed and grass- finished or 100% grass-fed.

If an animal is grass- fed and grass-finished then their feed was composed entirely of grass, legumes, and green vegetation up until the animal was slaughtered.  However, this label does not address the use of antibiotics, hormones, or pesticides.  USDA defines “grass fed” as it applies to labeling but does not regulate it in any way.  So when shopping for meat, you need to make sure you are getting 100% Organic, Grass-Fed meat.  Grass-fed beef is leaner and has been shown to have healthier omega-3 fatty acids.

  1. Cage –Free

This term simply indicates that animals were not kept in cages.  They are still in an enclosed facility, but with unlimited access to food and fresh water.  The facility; however; could be very small and crowded with little room to move about.  This health claim does not mean that animals were free to roam in pastures or that they had access to the outdoors.  Many cage-free claims are not certified, making it a misleading label.

  1. Free- Range

USDA has approved this term for animals that were raised in a sheltered facility with unlimited access to food, water, and access to the outdoors.  It does not indicate that the animal went outside in its lifetime, only that there was a door to the outside.  The term does not specify the outdoor conditions, but pastures are permitted to be fenced and covered in netting.

  1. Pasture – Raised

USDA has not developed a definition for this term yet; however; many farmers use it to distinguish themselves from “free range” farms.  Animals are free to roam outdoors with unlimited access to food, fresh water, and indoor shelter in case of bad weather.  This differs from “free range” in that pasture-raised animals spend more time outdoors than indoors.  This is the most ideal label to look for when choosing chicken and eggs.  Often these animals are not given growth hormone or antibiotics, but you need to ask to be 100% sure.

  1. Locally Grown

What is local food?  Unlike organic standards, there is no specific definition.  Generally local food means food that was grown close to home.  This could be in your own garden, your local community, your state, or your region.  People buy locally for the financial benefits, less transportation of the food and freshness of the food.  Small local farmers often use organic methods, but sometimes cannot afford to become certified organic. Visit a farmers market and talk to the farmers.  Find out how they produce the fruits and vegetables they sell.

In summary, it is important to look at claims on the foods that you buy to be sure you are getting what you want.  Be aware of the differences in labels so that you know what you are buying, particularly if it costs you more than conventional foods.

References

Council for Agricultural Science and Technology (CAST) 2019. Interpreting Pesticide Residues in Food. Issue Paper 66. CAST. Ames, Iowa.   www.cast-science.org

http://fnic.nal.usda.gov/food-labeling/organic-foods

http://eatright.org/.

http://www.helpguide.org/life/organic_foods_pesticides

http://eatlocalgrown.com/article/12735  – what do-organic-natural-cage-free

 

Article by Sherry Gray, UConn Extension Educator

Updated: 11/13/19

Heart Healthy Cooking Oils

food cooking in a skillet over the fireThis article will review the health and cooking properties of oils available in markets.

With so many cooking oils to choose from, it can be confusing which ones are heart-healthy and which ones are not. Cooking oils include plant, animal or synthetic fats used in frying, baking and other types of cooking. Oils are also used as ingredients in commercially prepared foods, and condiments, such as salad dressings and dips. Although cooking oils are typically liquid, some that contain saturated fat such as coconut oil, palm oil and palm kernel oil are solid at room temperature.

Health and Nutrition

The Food and Drug Administration recommends that 30% or less of calories from the foods you eat daily should be from fat and fewer than 7% from saturated fat. Saturated fat is found in animal and dairy products as well as the tropical oils (coconut, palm and palm kernel oil). The National Heart, Lung and Blood Institute and World Heart Foundation have recommended that saturated fats be replaced with polyunsaturated and monounsaturated fats. Olive and canola oils are good sources of monounsaturated fats while soybean and sunflower oils are rich in polyunsaturated fat. Oils high in unsaturated fats may help to lower ”bad” Low density lipoprotein (LDL) cholesterol and may raise “good” High density lipoprotein (HDL) cholesterol.

Omega- 3 and Omega- 6 Fatty Acids

Omega-3 and Omega-6 are essential fatty acids – we cannot make them on our own and must get them from the foods we eat.  Both are polyunsaturated fatty acids that differ from each other in their chemical structure. In modern diets, there are few sources of Omega -3 fatty acids, mainly the fat of cold water fish such as salmon and sardines. Vegetarian sources such as walnuts and flaxseeds contain a precursor of Omega-3 that the body must convert to a useable form. Keep in mind that Omega-3 fats from marine sources, such as fish and shellfish have much more powerful health benefits than Omega-3 fats from plant sources. By contrast, there are abundant sources of Omega-6 fatty acids in our diets. They are found in seeds and nuts and the oils extracted from them. Refined vegetable oils, such as soy oil, are used in most of the snack foods, cookies, crackers and sweets in the American diet as well as in fast food. Most Americans get far too much Omega-6 and not enough Omega-3 so it is recommended to eat more foods containing Omega-3 fatty acids.

Trans Fats

Unlike other dietary fats, trans fats are not essential and they do not promote good health.  Consumption of trans fats increases one’s risk of heart disease by raising levels of “bad” LDL cholesterol and lowering levels of “good” HDL cholesterol.  Trans fats are artificially created by the process of hydrogenation that turns liquid oils into solid fats. Trans fat formed naturally is found in small amounts in some animal products, such as meat and dairy products. In 2015, the Food and Drug Administration, took action to significantly reduce the use of partially hydrogenated oils.   Trans fats formed artificially during food processing are often found in commercial baked goods, crackers, and fried foods, as well as shortening and some margarines.  When the label of ingredients says “partially hydrogenated”, it’s probably likely to contain trans fats. The Nutrition Facts label lists trans fats per serving.

Cooking with Oil

Heating oil changes its characteristics so it is important to know the smoke point – the point at which an oil begins to break down structurally, producing unhealthful by-products such as free radicals. Oils that are healthy at room temperature can become unhealthy when heated above certain temperatures. When choosing a cooking oil, it is important to match the oil’s heat tolerance with the cooking method. Generally, the more refined the oil, the higher it’s smoke point.

High Smoke Point (Best for searing, browning and deep frying)

Oil % Mono %Poly % Saturated Notes
Almond 65 28 7 Has a distinctive nutty flavor; don’t use if allergic to nuts
Avocado 65 18 17 Has a sweet aroma
Hazelnut 82 11 7 Bold, strong flavor; don’t use if allergic to nuts
Palm 38 10 52 High in saturated fat; not recommended.
Sunflower

(high oleic)

82 9 9 Look for high oleic versions – higher in mono-unsaturated fat.
Rice Bran 47 33 20 Very clean flavored and palatable
Mustard 60 21 13 Palatable
Tea Seed 60 18 22 Good for frying and stir-frying
“Light”/refined Olive 73 11 14 The more refined the olive oil the better its all-purpose cooking use.  “Light” refers to color.

 

Medium – High Smoke Point (Best suited for baking, oven cooking or stir frying)

Oil %Mono %Poly %Saturated Notes
Canola 62 31 7 Contains good levels of Omega-3;good all-purpose oil
Grapeseed 17 73 10 High in Omega-6
Macadamia nut 84 3 13 Bold flavor, don’t use if allergic to nuts
Extra virgin olive 73 11 14 Good all –purpose oil
Peanut 48 34 18 Great for stir frying, don’t use if allergic to nuts

 

Medium Smoke Point (Best suited for light sautéing, sauces and low-heat baking)

Oil %Mono %Poly % Saturated Notes
Corn 25 62 13 High in Omega-6, high mono-unsaturated versions coming.
Hemp 15 75 10 Good source of Omega-3. Keep refrigerated
Pumpkin Seed 36 57 8 Contains Omega-3
Sesame 41 44 15 Rich nutty flavor, keep refrigerated
Soybean 25 60 15 High in Omega-6
Walnut 23 63 9 Good source of Omega- 3
Coconut 6 2 92 High in saturated fat; use in moderation.

 

No – Heat Oils (Best used for dressings, dips or marinades)

Oil %Mono %Poly %Saturated Notes
Flaxseed

(Linseed oil)

21 68 11 Excellent source of alpha-linoleic acid, a form of Omega -3
Wheat germ 65 18 17 Rich in Omega-6. Keep refrigerated.

Storage/Shelf Life

Different oils stay fresh for different amounts of time, but you must store them all carefully. They should be tightly covered and stored in the dark away from heat. The less access to air, the fresher they will stay. Refrigeration benefits most oils.  If unopened, peanut oil, corn oil, and other vegetable oils will keep for at least a year. Once opened, they are good for 4-6 months. Olive oil will keep for about 6 months in a cool, dark pantry but up to a year in the refrigerator.  Walnut oil and sesame oil are delicate and inclined to turn rancid. Keep in the refrigerator and they will stay fresh for 2-4 months. It is best to purchase smaller bottles of oil if not used extensively.

Proper Disposal of Used Cooking Oil

Proper disposal of used cooking oil is an important waste-management concern. A single gallon of oil can contaminate as much as 1 million gallons of water. Oils can congeal in pipes causing major blockages. Cooking oil should never be dumped in the kitchen sink or in the toilet bowl. The proper way to dispose of oil is to put it in a sealed, non-recyclable container and discard it with regular garbage.

 

Article by: Sherry Gray MPH, RD

Extension Educator, UConn EFNEP

Updated: 10/1/19

 

Sources:

https://www.accessdata.fda.gov/scripts/InteractiveNutritionFactsLabel/factsheets/Trans_Fat.pdf

https://www.accessdata.fda.gov/scripts/InteractiveNutritionFactsLabel/factsheets/Total_Fat.pdf

Wikipedia.org/wiki/cooking-oil

Health.clevelandclinic.org/2012/05/heart-healthy-cooking-oils-101/

www.hsph.harvard.edu/nutritionsource/healthy-fats/

whatscookingamerica.net/information/cookingoiltypes.html