Agriculture and Natural Resources s16

Nov. 6, 2014

Agriculture and Natural Resources Kentucky Beef Checkoff vote is Nov. 20

Family and Consumer Sciences Leftover turkey talk

4-H Youth Development Cell phones and young people

______

Kentucky Beef Checkoff vote is Nov. 20

Source: Gary Palmer, UKAg assistant director for agriculture and natural resources

For more than 30 years, Kentucky farmers have supported the beef industry through a per- head checkoff program. When it began in 1976, the checkoff was 10 cents per head. The passage of the 1985 Farm Bill replaced with state program with a Federal Beef Checkoff program of $1 per head when a beef animal is sold during its lifetime. Half of the money comes back to Kentucky to support state beef promotion through the Kentucky Beef Council.

When the Federal program was threatening to end in 2004, Kentucky producers overwhelmingly supported reinstating a state checkoff and even an additional checkoff if the

Federal program stayed intact.

In May 2014, the Kentucky Cattlemen’s Association appointed a Kentucky Beef Checkoff

Task Force. This group made an application to the Kentucky Board of Agriculture requesting a referendum to add an additional $1 state beef checkoff program in the state.

Many producers believe this unique checkoff will strengthen beef demand not only in

Kentucky, but across the country and beyond. The funds will allow Kentucky beef producers to fund their own industry in a way that compliments current programs and allows them to confront beef industry challenges including consumer attitudes, rising beef prices and food safety and animal safety concerns. Kentucky cattle producers have a chance to vote on the referendum to support beef promotion. The vote will take place Nov. 20 at the (YOUR COUNTY NAME) Extension Office.

Voting is open to all producers of bovine animals involved in the marketing or sale of bovine animals in Kentucky. If the referendum passes, the Kentucky Beef Promotion Council will take on the responsibility of overseeing the funds. This council is made up of beef and dairy producers and industry professionals.

For more information, contact the (County Name) Cooperative Extension Service or visit http://www.kycattle.org.

Educational programs of the University of Kentucky Cooperative Extension Service serve all people regardless of race, color, age, sex, religion, disability or national origin.

Leftover turkey talk

Source: Debbie Clouthier, extension associate for food and nutrition

The holidays are quickly approaching, and with them, the season of great eating. Soon, you’ll have more turkey and dressing than you’ll know what to do with.

It’s a great idea to save your Thanksgiving leftovers, as it stretches your holiday food dollars and provides quick meals for your family. Leftovers must be stored and reheated safely to prevent foodborne illnesses. Follow these tips to ensure your leftovers are safe to eat:

 Refrigerate leftovers within two hours of the food sitting at room temperature.

Bacteria grow best at temperatures between 40 and 140 degrees F. Use an appliance

thermometer to make sure your refrigerator is set below 40 degrees.

 For quicker cooling, divide leftovers into smaller portions in shallow containers.

Place the hot food directly into the refrigerator.  Once you are ready to eat your leftovers, reheat them so the internal temperature

of the food reaches 165 degrees F. Check the temperature with a food thermometer.

Safely reheat soups, sauces and gravies by bringing them to a boil.

 When reheating in a microwave, make sure there are no cold spots in the food

where bacteria could survive. Stir and rotate food for even heating.

 Eat or freeze any remaining leftovers within three to four days. Consume or

freeze gravy within two days.

You can prepare many delicious leftovers from your Thanksgiving meal. Here’s a recipe suggestion from the University of Kentucky Cooperative Extension Service:

Leftover Thanksgiving Casserole

Servings: 6

Ingredients

1 package of stuffing mix (6 ounces)

2 ½ cups cubed, cooked turkey or chicken

2 cups frozen cut green beans, thawed or 1 can (14.5 ounces) vegetables of your choice

1 jar (12 ounces) turkey gravy or 1 can cream of chicken soup.

Directions

1. Preheat oven to 350 F

2. Prepare stuffing mix according to package directions. Transfer to a greased 2-quart

casserole dish.

3. Top with turkey, green beans and gravy.

4. Cover and bake for 30-35 minutes or until heated through, or microwave 10-12 minutes

on high. Nutrition information per serving: 260 calories; 21g protein; 20g carbohydrates; 10g total

fat; 45mg cholesterol; 730mg sodium.

More information on holiday ideas, food and nutrition is available at the (YOUR COUNTY)

Cooperative Extension Service.

Educational programs of the Kentucky Cooperative Extension serve all people regardless of race, color, age, sex, religion, disability, or national origin.

Cell phones and young people

Source: Mark Mains, extension specialist for 4-H youth development and netsmartz.org

Technology has advanced at such a rapid pace that our lives are very different than they were even 10 years ago. Responsible technology usage is now a conversation you must have with your child.

Ten years ago, some high school students had cell phones, but in 2010, a Pew study revealed that 58 percent of all 12-year-olds had a cell phone.

While cell phones are an easy way for you to stay in contact with your child, they do come with their own sets of risks. As a parent, it’s your responsibility to teach your child how to wisely and safely use a cell phone before they receive one. Establish rules of when and how the phone should be used and acceptable websites and apps. Remind them to think before they text.

While texting may seem more private than social media, pictures and texts can easily be forwarded and put on social media. Insist that they never respond to any texts, friend requests or calls from unknown numbers. Encourage them not to put their cell phone number or password anywhere online.

Review cell phone records for any unknown numbers or late night calls or texts made to your child’s phone. Cell phone providers may offer additional security measures. Contact your provider to learn about any additional protections that they offer. Age should not determine when your child receives a cell phone; your and your child’s unique situation should. You should consider whether a cell phone is needed to communicate more easily with your child and that your child can use the phone responsibly. Make sure your child understands the rules that come with using a cell phone and the consequences for breaking those rules before they get a phone.

More information on raising healthy, safe kids in a changing world is available at (YOUR

COUNTY) Cooperative Extension office.

Educational programs of the Cooperative Extension Service serve all people regardless of race, color, sex, religion, disability or national origin.