Your kitchen cabinet may be stocked with adequate cleaning supplies to kill Coronaviruses, but you need to be careful as not all chemicals will work.
Each disinfecting chemical product has its own specific instructions. An important rule is that you should not immediately wipe a cleaning solution off as soon as you have sprayed it on a surface. It needs to sit for a specified period of time to kill viruses first. You do not need to spend a lot of money on supplies – you can buy bleach and make a simple bleach solution at home.
GENERAL DISINFECTING GUIDELINES
It is important to use detergent or soap and water on unclean surfaces before you disinfect them. There is a difference between cleaning and disinfecting. Disinfecting is what kills the viruses.
The United States Centers for Disease Control (CDC) recommends that you do daily disinfecting for frequently touched surfaces like doorknobs, light switches, keyboards, phones, toilets, sinks etc. Coronavirus can last up to 16 hours on surfaces so daily disinfecting is important
The Environmental Protection Agency (EPA) has a list of household disinfectants that should be effective against Coronaviruses. A full list is at epa.gov.
These products will be labeled that they kill bacteria and viruses (for example Lysol and Clorox products).
The ONLY household product capable of killing Coronavirus is a diluted household bleach solution.
Check to be sure the Bleach is not past its expiration date.
NEVER mix bleach with ammonia or any other household cleaner. This can release dangerous fumes.
To prepare a bleach solution: Add 4 teaspoons Bleach per Quart of water. Let the solution sit on surfaces at least 1 minute and then give the surface a wipe. Use the solution within 24 hours (after that it loses its disinfecting effectiveness).
If you have Asthma or other breathing problems- be careful not breathing in this solution as it can give off fumes.
Alcohol in any form, including rubbing alcohol, can be used to kill Coronavirus. You should dilute alcohol with water, but you need to keep an alcohol concentration of around 70% alcohol to kill coronavirus. 100 % alcohol is actually less effective and it dries off from surfaces too fast.
Hard liquor, like Vodka is NOT effective. Vodka is 80 proof which means it is only 40% alcohol, that is not high enough to effectively kill Coronaviruses
Hand sanitizers (check the label) should have an alcohol concentration of at least 60% alcohol to kill Coronaviruses. Not all hand sanitizers will kill viruses.
NATURAL HOUSEHOLD CHEMICALS
Vinegar (any kind), Baking Soda, Tea Tree Oil or any other Oils are NOT effective in killing Coronaviruses. Do NOT use these to disinfect your home
These tips can help you clean and disinfect your home to protect yourself and your loved ones. Paying attention to those products that are effective in killing Coronaviruses will protect your home. Cleaning and disinfecting every day on surfaces at home will kill these viruses.
Litchfield County 4-H to Help Distribute Yogurt and Sour Cream to Families in Need
Because 30% of the fluid milk gets sold to restaurants, schools and institutions that are now closed, there is a huge surplus of fluid milk on the market now that cannot be further processed into more shelf stable products like dried milk and butter fast enough.
The price of milk for the farmers have dropped from $19.00 per hundred pounds to $13.00 per hundred pounds because of this.
Hundreds of dairy farms across the country are now forced to dump their milk because the dairy plants have such a surplus they have no room at the plants to store and process the milk because of the drop off in demand due to the closures. There are over 1,200 truckloads of milk being dumped every day across the country.
Some farms have no choice but to dump the milk that is in their bulk tanks that cannot be picked up by the processing plants in time, because they have to make room for the next milking of their cows.
Meanwhile, food pantries are in desperate need of more food to help provide nourishment for the increasing number of food insecure people, due to the pandemic and more people losing their jobs.
The farm families who own Cabot Creamery Cooperative have generously donated over 23,000 pounds of yogurt and sour cream to the Litchfield County 4-H. On Wednesday, April 29, 2020, pallets of sour cream and yogurt will be delivered to Litchfield High School, Danbury High School and Gemma E. Moran United Way/Labor Food Bank in New London. 4-H members from Litchfield and Fairfield Counties along with volunteers from Litchfield Community Center will be safely distributing the dairy products to local food pantries, homeless shelters and families in need throughout Litchfield County and elsewhere that same day. At the end of this effort, they will have moved 11,000 pounds of sour cream and 12,600 pounds of yogurt from the surplus inventory into the kitchens of families in need.
Litchfield County 4-H, the youth development component of UConn Extension, had already chosen their 2020 theme for the year, which is Operation Community Impact, with an emphasis on food insecurity in January. By coordinating this activity, 4-H members are able to see firsthand how important the community service efforts of 4-H is in order to can make a difference in the lives of others. They hope to secure more donations of milk and other dairy products to continue this effort over the next few weeks for as long as needed. Bill Davenport, Litchfield County 4-H UConn Extension Educator, who grew up on a dairy farm in Litchfield and owns dairy cows in his brother’s herd in Ancram, New York, came up with the idea after learning about the milk surplus and some farms having to dump their milk because of the pandemic.
He organized this effort from securing the donation to organizing the deliveries to Litchfield, Danbury and New London counties as well as assembling the volunteer drivers to the food pantries. He also credits the following individuals without whose help this effort would not be possible: Cabot Creamery and Agri-Mark Milk Cooperative for their generous donation of yogurt and sour cream; Lisa Hagemen of the Community Kitchen of Torrington, Inc., Kathy Minck of Food Rescue, and Berta Andrulis Mette of the Litchfield Community Center for helping connect with the local food pantries and assembling the list of the product orders; Superintendent Chris Leone and Litchfield High School for use of their loading dock and parking lot for distribution, and the Litchfield County UConn 4-H members, parents and volunteers who continually rise to the challenge of community service and helping others in need.
“I am excited to be able to help get some of the surplus dairy products that were packaged for sale to the schools and restaurants that are no longer open out of storage and into the hands of families who are food insecure,” says Bill Davenport. “It makes no sense that farmers are dumping milk while there are people who desperately need food. If we can help move some dairy products out of the surplus storage, the dairy plants can then have more room to accept more milk from the farmers so that we can slow down the wasteful dumping of milk at the farms, while helping to keep the dairy farmers in business. And, as always, I am grateful that our amazing 4-H youth and parents are thrilled to help connect the dots and support the distribution of displaced dairy products. I hope that our actions will increase awareness of the issue and encourage others to help do the same across Connecticut and the region so that we can help move more milk and dairy products out of the surplus and into the refrigerators of people who desperately need it.”
“Farmers work each and every day to provide, nurture and embrace the production of healthy food while taking care of our employees, communities, animals, and our environment,” says Cricket Jacquier of Laurelbrook Farm, LLC and Chairman of the Agri-Mark Cooperative. “Our farmers who own Cabot Creamery, a Certified B Corp, are proud to help provide nutritious dairy products to those in need and it is just another example of our deep commitment to our communities.”
About Cabot Creamery and Agri-Mark Cooperative
Cabot Creamery Co-operative has been in continuous operation in Vermont since 1919, and makes a full line of cheeses, Greek yogurt, sour cream, cottage cheese and butter. Widely known as makers of “The World’s Best Cheddar,” Cabot is owned by the 800 dairy farm families of Agri-Mark, the Northeast’s premier dairy cooperative, with farms located throughout New England and upstate New York. For more information, visit: http://www.cabotcheese.coop
Cabot Creamery Co-operative is the world’s first cheese maker and dairy cooperative to achieve B Corporation Certification
About UConn 4-H
4-H is a national program with six million youth participating in various project areas who learn life skills, supervised by over 500,000 volunteer leaders. Litchfield County has 26 active 4-H clubs with over 400 active members in those clubs. Project areas include but are not limited to beef cattle, canine, crafts, dairy cattle, dairy goats, equine, community nutrition, food safety, food preparation skills, horticulture, mechanics, oxen, poultry, robotics, sewing, sheep, small animals, STEM, and swine.
The 4-H program is organized into four program areas including Agriculture, Civic Engagement, Healthy Living and STEM. These themes all overlap throughout the 4-H experience, with emphasis placed on creating well-rounded individuals. 4-H is the youth development program offered through the UConn Extension system. The purpose of UConn as Connecticut’s land grant university is to provide the citizens of Connecticut with educational opportunities through teaching, research and extension programming. For more information about 4-H and how to join, please contact Bill Davenport, Litchfield County Extension 4-H Educator, at firstname.lastname@example.org or at 860-626-6854.
UConn Extension is pleased to release the latest data on how several of the state’s most popular multi-use trails are being impacted by COVID-19. The new report documents trail use during March 2020 at 13 sites on multi-use trails in Connecticut, and compares use with the same period in 2019, as one indication of the changes in trail use occurring simultaneously with the outbreak of COVID-19. “Many of Connecticut’s trails are experiencing an unprecedented level of use,” observed Charles Tracy, coordinator for the Trail Census, “The Trail Census team wanted to share these initial findings as soon as the data was available.” More than half of the participating trails recorded an increase of greater than 100% in use, compared to March 2019.
The report released today is part of an ongoing trail research project conducted by the Connecticut Trail Census, a comprehensive analysis of the impact of COVID-19 on trail use will be conducted at a later date. Other Trail Census projects in 2020 include research to estimate statewide trail use; organizing a multi-state conference on bicycle and pedestrian data collection; a new data visualization portal; and work on creating a statewide trails website.
The Connecticut Trail Census is a statewide volunteer-based data collection and education program. The program collects information about trail use through trail use counts recorded by infrared counters and user intercept surveys administered by trained volunteers. The goal is to develop an accurate picture of who uses trails in Connecticut, and to advance and inform new trail policy, design and construction throughout the state. Data is compiled annually and is available online and through public education programs.
Initiated in 2017 as a partnership between UConn Extension, Naugatuck Valley Council of Governments, Connecticut Greenways Council, and local trails advocacy organizations, the Trail Census has expanded to over 20 data collection sites on trails across the state. The program receives funding from the Department of Energy and Environmental Protection Recreational Trails Program. For more information, visit www.cttrailcensus.uconn.edu
Paycheck Protection Program
The Paycheck Protection Program prioritizes millions of Americans employed by small businesses by authorizing up to $349 billion toward job retention and certain other expenses. Applications can be submitted starting today.
Small businesses and eligible nonprofit organizations, Veterans organizations, and Tribal businesses described in the Small Business Act, as well as individuals who are self-employed or are independent contractors, are eligible if they also meet program size standards.
Small Business Administration
The U.S. Small Business Administration is offering all states and territories low-interest federal disaster loans for working capital to small businesses suffering substantial economic injury as a result of the Coronavirus (COVID-19). Clickherefor coronavirus relief loan options.
Economic Injury Disaster Loan
The SBA’s Economic Injury Disaster Loans offer up to $2 million in assistance and can provide vital economic support to small businesses to help overcome the temporary loss of revenue they are experiencing.
These loans may be used to pay fixed debts, payroll, accounts payable and other bills that canâ€™t be paid because of the disaster’s impact. The interest rate is 3.75% for small businesses. The interest rate for non-profits is 2.75%.
The SBA offers loans with long-term repayments in order to keep payments affordable, up to a maximum of 30 years. Terms are determined on a case-by-case basis, based upon each borrower’s ability to repay.
For questions, please contact the SBA disaster assistance customer service center at 1-800-659-2955 (TTY: 1-800-877-8339) or e-mail email@example.com.
Economic Injury Disaster Advance Loan
In response to the Coronavirus (COVID-19) pandemic, small business owners in all U.S. states, Washington D.C., and territories are eligible to apply for an Economic Injury Disaster Loan advance of up to $10,000.
This advance will provide economic relief to businesses that are currently experiencing a temporary loss of revenue. Funds will be made available within three days of a successful application. This loan advance will not have to be repaid.
Other Coronavirus Assistance
Due to the Coronavirus (COVID-19) pandemic, small business owners in all U.S. states, Washington D.C., and territories are currently eligible to apply for a loan advance of up to $10,000.
TheExpress Bridge Loan Pilot Program allows small businesses who currently have a business relationship with an SBA Express Lender to access up to $25,000 quickly. These loans can provide vital economic support to small businesses to help overcome the temporary loss of revenue they are experiencing and can be a term loans or used to bridge the gap while applying for a direct SBA Economic Injury Disaster loan. If a small business has an urgent need for cash while waiting for decision and disbursement on an Economic Injury Disaster Loan, they may qualify for an SBA Express Disaster Bridge Loan.
Up to $25,000
Will be repaid in full or in part by proceeds from the Economic Injury Disaster Loan.
The SBA can also provide debt relief to small businesses as they overcome the challenges created by this health crisis. For information clickhere.
Farm and Business Financial Analysis
SRAC 4400: Introduction to Financial Management of Aquaculture Businesses – clickhere.
SRAC 4401: Assessing the Financial Position of an Aquaculture Business: Using Balance Sheets – clickhere.
SRAC 4402: Determining the Profitability of an Aquaculture Business: Using Income Statements and Enterprise Budgets – clickhere.
SRAC 4403: Evaluating the Liquidity/Cash Position of an Aquaculture Business: Using Cash Flow Statements – clickhere.
Please note federal websites are being updated daily to reflect loan program changes to improve access or new programs authorized by the CARES Act. If a link no longer functions, go to the agency website and look for a coronavirus economic assistance program link.
New Guidance from State on Essential Employee Safety
Just released guidance from State of Connecticut on health recommendations for essential employees. In addition to already widely available social distancing and sanitary recommendations, highlights are as follows:
Control and monitor external visitors on work site
Increase physical space between employees and customers (drive throughs, plexiglass partitions at check out, etc.)
Deliver products curbside or provide home delivery
Spread out multiple shifts/schedules or increase number of shifts to promote social distancing
Stagger meal & break times, adjust start/stop times to minimize congregating at time clock or break areas
Provide time between shifts and/or prior to shift to allow for sanitizing of work environment and tools
Increase ventilation and percentage of outdoor air in indoor work areas
Where possible segment work area into zones to discourage staff from entering areas unnecessarily
Provide disposable disinfecting wipes for commonly used surfaces (doorknobs, keyboards, etc.)
Prohibit sharing of tools where possible
Shared tools and equipment should be cleaned and disinfected before and after use
If an employee is suspected sick or confirmed to have COVID-19, follow CDC cleaning and disinfection guidelines
Employees with no access to soap and water should have access to hand sanitizer
In a small attempt at lessening the pain of social distancing, CLEAR has been hosting a “mini-webinar” series since late March. There are two 30-minute webinars per week, on Monday and Wednesday afternoons. So far, we’ve held 5 and had almost 500 people in attendance. The webinars are also taped and posted on the website.
We have just announced the second wave of webinars, bringing the total to 12 and taking the series through the end of April. And, while our first set was conducted primarily by CLEAR faculty, our second set is comprised of a wide variety of topics from a diverse set of partners.
Follow CDC’s guidance on personal hygiene prior to heading to trails — wash hands, carry hand sanitizer, do not use trails if you have symptoms, cover your mouth and nose when coughing or sneezing, etc.
Observe at all times CDC’s minimum recommended social distancing of six feet from other people. Practice it and know what it looks like. Keep it as you walk, bike or hike.
A message from CDC: There is no reason at this time to think that any animals, including pets, in the United States might be a source of infection with this new coronavirus that causes COVID-19. To date, CDC has not received any reports of pets or other animals becoming sick with COVID-19 in the United States. Download the fact sheets: