May Extension Connection Magazine 2024

Extension Connection Sullivan County

Upcoming Events & Programs

Upcoming Events & Programs

Farmland Access and Leasing 101 for Farmers and Landowners

Unpacking the Teen Years

Farm Insurance 101

Pedestrian Count

Caregiver Cafe March - June 2024

Bone Builders

CRC Virtual Support Groups

Master Community Builder Program

See more events and opportunities on sullivancce.org/events.

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So What Adds Value to a Beef Calf?

Higher NYS Minimum Wage Would Boost Spending Create Jobs

What is the FSMA Produce Rule?

The Surgeon General is Calling on Employers to Step it Up!

Herbs to Pair with Beef

Early Onset Alzheimer’s Qualifies for Expedited Social Security Benefits

May is National Beef Month! Check out page 14 for our beef farm spotlight!

Jon Rossal with one of his beef calves at the family-owned and operated JR’s Farm Fresh Beef in Bethel.

Page 3 Message from the Executive Director

Page 4 So What Adds Value to a Beef Calf?

Page 6 What is the FSMA Produce Rule?

Page 7 MarchDHIA Report

Page 8 Higher NYS Minimum Wage Would

Boost Spending Create Jobs

Page 10 Herbs to Pair with Beef

Page 11 CCE Spotlights!

Page 12 Fast Facts!

Page 14 Farmer Spotlight

Page 14 DEI Why

Page 16 The Surgeon

Table

General is Calling on Employers to Step it Up!

Page 18 Well Owner Tip Sheet: Flooding

Page 19 Early Onset Alzheimer’s Qualifies for Expedited Social Security Benefits

Page 22 4-H Beef Project

OFFICE HOURS

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Phone: 845-292-6180

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E-mail: sullivan@cornell.edu Website: www.sullivancce.org Facebook.com/ccesullivanagfood Instagram.com/ccesullivan

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BOARD OF DIRECTORS

Dara Smith............................President

Alex Alorro...................Vice President

Robert Kaplan.......................Secretary

Dawn Parsons.......................Treasurer

Brian McPhillips...........Legislative Rep.

Adam Hughes..................Cornell Rep.

Freda Eisenberg

John Garigliano

Amanda Langseder

Denise Luckman

Erika Malmgreen

Steve Marton

Mark McLewin

Gary Silver

Gary Silverman

Nicole Slevin Nikolados

PROGRAM COMMITTEE

Heather Brown

Roberta Chambers

Nu El

Courtney Hanback

Carmela Hugel

Carol Roig

Stephen Stuart

Eugene Thalmann

Deborah Worden

EXTENSION CONNECTION

Produced by: Cornell Cooperative Extension Sullivan County Edited by: Aaron Denman & Colleen Monaghan

Cornell Cooperative Extension Sullivan County is an employer and educator recognized for valuing AA/EEO, Protected Veterans, and Individuals with DisAbilities and provides equal program and employment opportunities.

STAFF MEMBERS

Colleen Monaghan..............................................................................Executive Director

Taylor Adam.............................................................Beginner Farmer Program Manager

Monica Ponce-Agredano ...............................................................Ag. Program Assistant

SueAnn Boyd.........................................................Healthy Schools Program Coordinator

Tracy Broyles...............................................................................SALT Program Manager

Alan Carroll...................................................................Food Systems Program Manager

Lynn Colavito..............................................Community Cupboard Program Coordinator

Martin Colavito...........................................................Prevention Programs Issue Leader

Haley Collins...................Agriculture Farmland Protection & Planning Program Manager

Wanda V. Cruz...............................................Healthy Communities Program Coordinator

Erin Doherty......................................................................Preventions Program Educator

Eugene Doyle...................................................................................................Custodian

Katie Gasior.................................................................Horticulture Program Coordinator

Jenna Gangel..........................................................................Shop Taste NY Coordinator

Christopher Jones....................................................................Taste NY Market Manager

Joy Leon.................................................................Nutrition & Physical Activity Educator

Katie Rose Lugauer...................................................................4-H Program Coordinator

Erica Lynch..........................................................Catskills Kitchen Program Coordinator

John Mastrangelo............................................................................Assistant Ag Market Manager

Nancy McGraw....................................Caregiver Resource Center Program Coordinator

Melinda Meddaugh.......................................................Ag & Food Systems Issue Leader

Vivian Monsanto...............................................................................Finance Coordinator

Barbara Moran................................................4-H Youth Development Program Manager

Bee Moser............................................................................................Senior Nutritionist

Patricia Ocasio.................................................................Preventions Program Coordinator

Shanice Owens..............................................Community Cupboard Program Coordinator

Abyssinia Pla El...................................................................................Finance Coordinator

Michelle Proscia..............................................Agriculture Production Program Manager

Lindsey Serapio.............................................................................................Bookkeeper

Ann-Marie Sidtis............................................Drug Free Communities Program Assistant

Tara VanHorn.........................................................................................Finance Manager

Malinda Ware........................................................................................Program Director

John Wilcox..........................................................................................Facilities Manager

Vinny Bonizzi, Kayla Evans......................................................................Ag Market Coordinators

Greetings Friends of Extension,

As we celebrate 110 years of Extension in Sullivan County, creating a culture of innovation can be challenging for an institution with so much history! Even still, we continue to strive to foster a culture that encourages creativity, experimentation, continuous improvement, and new outreach in our programs and services to better serve the evolving needs of the community.

To that end, we’ve recently developed and secured funding for a new Prevention Department at CCE Sullivan. With support from the New York State Office of Addiction Services and Supports (OASAS) and the CDC Drug Free Communities project, we’ve brought five new Prevention staff members to the CCE team. Led by Prevention Programs Issue Leader Martin Colavito, we welcome DFC/SALT Program Manager Tracy Broyles, Prevention Educator Erin Doherty, Prevention Program Coordinator Patricia Ocasio, and FOR Prevention Program Coordinator Ann-Marie Sidtis.

Together, this robust group of professionals will provide evidence based youth and parent education in every school district in the County, hit the streets to educate the community about substance use prevention issues, and distribute harm reduction materials like Naloxone and Deterra. In addition, they’ll create and share social and radio media campaigns in an effort to provide youth and families in Sullivan County with connections to prosocial activities, and links and referrals to community agencies and resources to reduce substance use and abuse in our communities.

As we learn and grow these programs, it is our hope that CCE Sullivan will continue to play an integral role as educators and outreach specialists providing useful information to our constituents that help them live healthy, empowered, meaningful lives in Sullivan County.

Until next month,

Please join me in welcoming this new team and don’t forget to check out our upcoming program offerings at sullivancce.org!

Colleen Monaghan Executive Director,

cm638@cornell.edu

SO,

WHAT ADDS VALUE TO A BEEF CALF?

Written by Amy Barkley, Livestock & Beginning Farmer Specialist, Cornell Cooperative Extension

Submitted by Taylor Adam, Beginner Farmer Program Manager

With the costs of doing business going up, farms that raise beef calves need to take steps to help increase the return on investment from their feeders. This can be achieved through preconditioning, or setting their animals up for success when moved to the feedlot. The move to the feedlot from a pasture-oriented home is a huge change, and while there will naturally be depressions in rate of gain, there are also chances for increased illness and death of animals that are not pre-conditioned. No one wants an animal to die while in their care - both from welfare and financial standpoints. While some market channels don’t pay high premiums for preconditioning, others will because they understand the value added by the farmer from birth through the pre-weaning period.

What is Pre-Conditioning?

This is a series of protocols taken by the cow-calf operator to get a steer or heifer ready for its new home. These happen over the course of the calf’s life. While they can vary from farm-to-farm, they will follow the basic points, below.

Castration

Bull calves destined for meat production should be castrated. Many times, males and females will be run together in a pen at the feedlot, which means there is a chance that the females could be bred by

intact males. Growing fetuses cause finishing efficiency decreases because the heifer is diverting energy to grow a fetus rather than put on muscle and fat.

Best practices for castrating recommend that bulls should be castrated within 2 months of birth to minimize pain and stress. Those animals that are castrated earlier can realize a gain advantage during the post weaning period of up to 0.3 pounds/day.

Vaccinations

Properly, timely administered modified live

vaccinations for common respiratory ailments of cattle (at minimum) are something that buyers look for. The movement from your farm to the final feeding destination is stressful, and even more so when the animal is sent through an auction and/or is grouped with other cattle to make a lot or truckload. Increases in stress decrease the animal’s immune system, resulting in increased incidences of respiratory illness, which will decrease rates of gain and can lead to death if severe enough. Working with your veterinarian to provide a robust vaccination program will go a long way to keeping your cattle healthy for their lifetimes.

Don’t have a vaccination protocol yet? The New York State Cattle Health Assurance Program provides veterinary advisors that will work with you and your herd veterinarian to create a robust disease prevention program. This program is provided free of charge, and helps to cover one visit from your herd veterinarian annually.

Weaning

Cattle that are weaned are better prepared for the changes in diet that a feedlot delivers and have a decreased chance of getting sick when they

reach their new home. Complete weaning is best. That is, weaning the calf 45-60 days before that animal is intended for sale. Buyers from traditional feedlots are pleased when animals enter the feedlot, walk up to the feed bunk, and start eating. This compares with animals that enter the feedlot, pace, bawl for their mother, and don’t understand what a bunk is.

Animals that aren’t weaned prior to this life transition will experience high levels of stress. They are not only changing environments, but also their social circle, which included their mother, and their diet, which previously included milk. Getting animals used to a feedlot ration (or a purely grass ration if they are moving to a grass-finishing facility) is ideal. Regardless, calves should be completely independent from their mother for those 45-60 days prior to sale.

Deworming

Feedlots are looking for animals that have been dewormed. While on pasture, cattle pick up internal parasites. While they’re not picking up additional parasites in a feedlot, they could experience depressions in rate of gain from what they’ve accumulated while on pasture. Talk with

your herd veterinarian to determine what deworming protocol is right for you. While these are best management practices for selling at auctions or other large sales, there are some direct buyers who may have slightly different requirements for their pre-conditioning needs. Make sure to communicate with your buyer(s) in advance to ensure that you are meeting their expectations. The money received for quality animals with thorough pre-weaning protocols will most times justify the money invested. Also remember that at larger sales, buyers can’t read what an animal’s received in terms of pre-weaning protocols, so provide documentation of what’s been provided; many auctioneers will read out this information prior to selling your lot.

Adapted from:

Barkley, Amy. (2022, October 18). So, what adds value to a beef calf?. CCE Livestock Program Working Team. https://www.ccelivestock.com/ news-updates-recent-publications/ value-beef-calf.

WHAT IS THE FSMA PRODUCE SAFETY RULE?

Written

and submitted by

Michelle Proscia, Agriculture Production Program Manager

The FSMA Produce Safety Rule (PSR) establishes, for the first time, sciencebased minimum standards for the safe growing, harvesting, packing, and holding of fruits and vegetables for human consumption. Prior to its publication in 2015, the only food safety law that applied to produce farms was the regulation against the selling of “adulterated” food as defined under the U.S. Food and Drug Administration Act (21 U.S. Code §342). That law continues to exist today and helps to prevent against, as a general definition, the sale of impure, unsafe or unwholesome food.

The PSR requires farms to adopt safe handling practices that help to minimize the growth and spread of pathogens that cause foodborne illnesses and outbreaks. Common bacteria linked to produce include toxigenic Escherichia coli (E.coli), Salmonella and Listeria monocytogenes. Fresh produce is susceptible to contamination - because

it does not receive a “kill step” like cooked or commercially processed foods and pathogens are hard to remove or wash from the surface of produce. That is why preventive measures are so critical.

SUMMARY OF KEY PARTS:

WORKER HEALTH AND HYGIENE-

Subpart C sets specific training requirements for employees and supervisors that vary based on their assigned responsibilities. Subpart D defines general hygiene practices that must be followed, including proper handwashing, managing contamination from visitors, dealing with injured or sick employees and visitors, and setting policies related to glove and jewelry use, eating and smoking in production areas, etc.

AGRICULTURAL WATER-

Subpart E sets specific microbial quality criteria requirements for production and postharvest agricultural water based on analytical tests for the indicator microorganism, generic E.coli. Subpart E requires general maintenance and annual inspection of

agricultural water sources. It also provides corrective actions for managing hazardous issues or water quality concerns. See FSMA Proposed Rule on Agricultural Water for FDA’s proposed revisions to Subpart E.

BIOLOGICAL SOIL AMENDMENTS OF ANIMAL ORIGIN

(BSAAO)- Subpart F is focused on regulating soil amendments with animal waste or byproductsincluding, but not limited to, raw manure, fish emulsions, bone meal and table waste. FDA establishes standards for when to apply BSAAO based on treatment types and how they are applied. Certain aspects of this subpart are reserved for further research and review.

DOMESTICATED AND WILD ANIMALS-

Subpart I pertains to covered activities that take place in an outdoor area or a partially-enclosed building, and sets requirements for grazing animals, working animals and animal intrusion. This subpart makes clear that nothing in the regulation authorizes the “taking” of threatened or endangered

species as defined by the Endangered Species Act (16 U.S.C. 1531-1544).

EQUIPMENT, TOOLS AND BUILDINGS- Subpart L covers equipment and tool cleaning, sanitizing and maintenance requirements. Requirements cover food contact surface and nonfood contact surfaces such a tractors or forklifts. Building maintenance includes pest and domestic animal control, toilet and handwashing facility maintenance, disposal of trash and sewage, etc.

SPROUTS- Subpart M outlines specific requirements for sprouts,

including different compliance timelines and testing requirements, as they are considered an especially high-risk food.

Source: “Produce Safety Rule | Washington State Department of Agriculture.” Agr.wa.gov, agr.wa.gov/departments/food-safety/ produce-safety/produce-safety-rule. Accessed 10 Apr. 2024.

CCE Sullivan is currently offering training and technical assistance for vegetable and fruit growers to lean about compliance and food safety on their farm. This project is supported by USDA, NIFA award #202270020-37567. Please reach out to Michelle Proscia at 845-292-6180 x129 or mml249@cornell.edu for more information.

DHI Report: March

HIGHER NYS MINIMUM WAGE WOULD BOOST SPENDING, CREATE JOBS

Written by Julie Greco

Submitted by Colleen Monaghan, Executive Director

Raising New York state’s minimum hourly wage to $21.25, as proposed in the NYS Raise the Wage Act currently before the state Legislature, would help nearly two-thirds of workers earn a living wage, according to data from the Cornell ILR Wage Atlas.

“The cost of living in New York state is going up rapidly, and the scheduled

minimum wage increases are not keeping up,” said Ian Greer, director of the ILR Ithaca Co-Lab. “As those numbers get further and further away from each other, more people will make less than a living wage. The result is a lot of pressure on elected officials to have quicker minimum wage increases because the workers themselves are under tremendous financial pressure.”

Russell Weaver, director of research at the ILR Buffalo Co-Lab, estimates that the implementation of a $21.25

minimum wage would help 65.4% of workers in New York to begin earning at or above their respective “living wage,” as determined by the MIT Living Wage Calculator. Additionally, the combined increased earnings –$80.59 billion per year –would result in consumer demand and spending growth that could support the creation of more than 75,500 net jobs throughout the state.

The NYS Raise the Wage Act seeks to gradually lift the statewide hourly minimum wage to

$21.25 over a period of three years and, after that, attach the wage to annual inflation and labor productivity.

A joint data brief and fact sheet created by Weaver and Greer projects the economic impacts of raising the minimum wage to five different amounts:

• $17: The minimum hourly wage that will go into effect in 2026;

• $21.25: The minimum hourly wage targeted in the 2022-23 NYS Raise the Wage Act, reintroduced to the Legislature for the 202324 session;

• $22.12: A wage that adjusts the $21.25 target upward for year-overyear inflation from 2022 to 2023;

• $25.52: The approximate federal minimum wage if the relationship between productivity and minimum wage was never broken in 1968; and

• $26.86: The current statewide average MIT “living wage” for a single worker in NYS.

• The researchers found that a $17 per hour minimum wage,

which goes into effect in 2026, will have the least economic impact because only 26% of the state’s workers earn less than that amount. The aggregate increase in earnings would be roughly $41.43 billion, resulting in just under 39,000 new jobs across the state.

An increase to $26.86 per hour, the current statewide average living wage, would have the greatest economic impact, as more than half of all workers in the state would see an immediate pay raise, resulting in aggregate increased earnings of $152.58 billion.

The growth in consumer spending associated with these higher earnings is expected to support a net gain of roughly 143,000 jobs across the state.

“It’s really important to understand how these possible wage increases affect the economy,” Greer said. “This is what elected officials need to know when they’re making decisions about this topic. What they’re being told by some low-wage employers and business representatives is that

these wage increases are going to destroy jobs. And there are indeed some employers with business models that just cannot accommodate these increases.

“But another reality,” he said, “is that it will put a lot of money in workers’ pockets, and they’re going to spend it. So there will be increased spending power, which also matters for businesses.”

Julie Greco is a senior communications specialist at the ILR School.

Adapted from: March 12, 2024. https://news.cornell.edu/ stories/2024/03/higher-nys-minimumwage-would-boost-spending-create-jobs.

HERBS TO PAIR WITH BEEF

Written

and submitted by

Katie Gasior, Horticulture

The best herbs to grow for seasoning beef are rosemary, thyme, parsley and sage. All of these herbs taste best when fresh, and luckily, are easy enough to grow. Choose a spot that gets 6-8 hours of direct sunlight and has well-draining soil. These herbs are from a mediterranean climate so they like

Written and submitted Katie Gasior, Horticulture Program Coordinator 6-8 mediterranean so dry sunny conditions.

Parsley adds balance to savory beef dishes, adding a fresh mildly bitter touch. Rosemary adds a peppery pine flavor. Sage adds a warmth of flavor and aroma and is commonly used in beef stew. Thyme has a sharp, earthy, floral flavor that adds hints of mint or citrus to beef dishes.

last frost date, or just plant outside the first week of June.

In Sullivan County, you can start these herbs indoors 6-8 weeks before the last

CCE Sullivan Spotlights

Staff Spotlight

INTRODUCING LINDSEY SERAPIO

Lindsey is Bookkeeper at Cornell Cooperative Extension Sullivan County. Lindsey was born and raised in the black dirt region of Orange County, New York. Otherwise known as New Hampton, NY. With a population of less than 4000, Lindsey grew up spending her time outdoors with her siblings and neighborhood friends. She earned her AAS in criminal justice through OCCC and more recently earned her BS in accounting through SUNY Plattsburgh. Lindsey likes to garden and cozy up in her plant corner with a book and her 2 cats. She continues to enjoy nature with her family and 2 dogs through hiking and exploring new places whenever she can. She enjoys traveling and attending music and food festivals with her family.

PARKINSON’S SUPPORT GROUP

The Sullivan County Parkinson’s Monthly Support Group is planning on starting their meetings again come May or June at the Garnet Health Medical Center – Catskills located at 68 Harris Bushville

Speaking with others on the same health path can be Monthly

at the Garnet Health Medical Road, Harris NY. beneficial for all.

If you or someone you know wants more information please call 845-292-8715. Let us know what days and times would work for you. Depending on our response we will recommence either May or June.

May Focus: Fast Facts, Cool Tools, & News to Use

May is National Beef Month!

The average U.S. consumer eats approximately 61 pounds of beef per year. Of that, about 40% of the total beef intake is ground beef.

Cows are ruminants, which are cud chewing mammals. Other ruminant animals are sheep, giraffe, goats, and deer, just to name a few. Cows have 4 digestive compartments in one stomach – the rumen (this is where the cud comes from); the reticulum; omasum; and abomasum (this is sort of like a human’s stomach).

Cows can see almost 360 degrees. As a result of this near-panoramic view, they can watch for predators from all angles. However, they don’t see well straight in front of them and they will typically turn their head to look at you.

Cows are unique because they have fewer teeth than most animals. Cattle have 32

teeth

six incisors or biting teeth, and 2 canines in the bottom front of the jaw. They have no upper front teeth. In place of the top incisors, there is a hard leathery pad known as a dental pad. Due to this, cows use their tongue to grasp a chunk of grass and bite it off.

—

In 1985, an American ate about 80 pounds of beef per year. In 1995, that number had decreased to about 65 pounds per year.

The main stomach of a cow, the rumen, holds up to 50 gallons of food that has been partially digested. To put that in perspective, a bathtub can usually hold 30-50 gallons of water. It will consume about 40 pounds of food in a day.

The vast majority of beef cattle in the United States are pasture fed, then finished with grain. More specifically, the cattle spend the first year and a half of their lives in pastures eating grass. For the last four to six months of their lives, they live on feedlots and are fed grain-based rations balanced by a professional veterinary nutritionist.

Today, the U.S. produces about 25% of the world’s beef. This is extremely impressive when you consider that the 31.7 million beef cattle in the U.S. only account for 10% of the world’s beef cattle. Other top beef producing countries are Brazil, China, Australia and the European Union.

Source:

Matt & Jessica Hardecke.“53 FACTS ABOUT BEEF,” Clover Meadows Beef, 2021. https://www. clovermeadowsbeef.com/19-facts-about-beef/.

Argentinans eat more beef than anyone else in the world — they each eat about 140 pounds of beef per year.

There are a lot of myths out there about beef and cattle farms. Let’s talk fact vs. fiction so you can make educated food choices for you and your family. “Grass fed” and “natural” are marketing terms, and they aren’t regulated by the USDA. All cows (even those on feedlots) eat grass at some point of their life, so technically, all cows could be called “grass fed.” This is why it’s important to know where your beef comes from and to know the farmer’s definition of these terms before you buy.

May Focus: Fast Facts, Cool Tools, & News to Use

National Beef Month Farmer Spotlight!

JR’S FARM FRESH BEEF

Written and submitted by Taylor Adam, Beginner Farmer Program Manager

JR’s Farm Fresh Beef is a family owned and operated 149-acre beef farm in Bethel, NY right on NY 17B. But make no mistake, the farm was established long before the road! In 1915, the farm began as a dairy operation with family members running the farm and driving milk trucks in the state. During construction of the road, the farm had to relocate their barn, as it sat in the middle of the new road. Since then, the farm has transitioned to a 70-head beef operation, raising White Face Herefords. They have found Herefords to be a docile breed to handle, an ideal choice for their farm since they are so close to constant hustle and bustle of NY 17B. Jon Rossal leads this family-owned farm, working closely

alongside his nieces & nephews, and great nieces & great nephews. You can find their beef products at their Farm Stand on their farm, the Kauneonga Lake Farmers Market, the Liberty Farmers Markets, and several stores throughout the region.

With the weather warming

up and the grass getting higher, Jon is excited to move the cows out onto pasture in the next few weeks. To learn more about the farm and to see farm updates, visit their Facebook page: https:// www.facebook.com/ JRsFarmFreshBeef/!

DEI WHY??

Written

and submitted

by Colleen Monaghan, Executive Director

Each month, CCE Sullivan has been publishing articles around Diversity, Equity and Inclusion in the Extension Connection magazine. Most feedback has been positive, with folks appreciative that we are shining a light on tips and strategies to help our partner organizations consider how they (and we at CCE) might change practices to make employees and service recipients alike feel more included in workplaces and service activities. In addition, some folks have inquired as to why we added this section, especially in light of the national debate around DEI efforts in schools, businesses, and communities.

In short, Sullivan County, is not just a beautiful geographical location; it’s a vibrant community of cultures and identities. According to the United State Census Bureau, there are about 79,920 folks living in Sullivan County, with 82.6% being White, 11% being Black, .8%

being America Indian or Alaska Native, 2.2% being Asian, 3.2% being Two or More Races, and 18.3% identifying as Hispanic.

About five years ago, CCE’s staff took a look at a sampling of demographic data collected over the years from program participants, to gain a sense of who we were reaching across the five program areas. We found that nearly 100% of them identified as White, and we could see that anecdotally in our workshops and classes. As part of the national land grant university system, Cornell Cooperative Extension is here to serve all Sullivan County residents, but we just weren’t hitting the mark in reaching any of the 14,000+ people of color in our community. CCE is meant to be a big tent, but somehow, we’d been missing thousands of people! We decided we needed to consider this in our staff recruitment, program planning, and outreach efforts.

As a result of that reflection, CCE Sullivan’s board and staff began to look inward at our policies, practices and attitudes, and how and where we communicate information about our

organization and programs in the community. We continue to seek researchbased information about practices that create healthy, collaborative workspaces, and how we can translate that to our program offerings. That includes scanning the current literature for learnings that inform how we reach out to historically underserved folks in the community. The Extension Connection magazine is one place we can share what we learn with our readership.

Including information on how to cultivate a sense of belonging in workspaces, programs, and the community, for us, is meant to be additive, an open door, if you will. We consider and share DEI learnings insofar as we want folks to know that we are here for them, regardless of identity, to provide information that can be useful in promoting thriving at home, at work, and in school and the community. It is our hope and approach that considering what we can learn and incorporate from the diversity, equity, and inclusion landscape is a source of strength and maturation, rather than division. So long as the tips and strategies we learn

about are useful in our partners’ work, program, and community spaces, we’ll continue to share. For more information about CCE Sullivan’s policies and practices, you can visit sullivancce.org/about-us.

The Surgeon General is Calling on Employers to Step it Up!

Physical activity is one of the most important things Americans can do to improve their health.

Walking is an easy way to start and maintain a physically active lifestyle.

Walkable communities make it easier for people of all ages and abilities to be active.

Communities can benefit from safe and convenient places to walk.

More than 145 million American adults spend a significant amount of their day at work. The worksite can offer employees access to opportunities and supports for physical activity, including walking, making it easier for them to integrate it into their daily lives. As an employer, you have the ability to improve the health of your employees and your organization’s bottom line.

n to support walking and walkab

Below are strategies for how you can encourage people to walk more:

Promote worksite programs and policies that support walking and walkability: Provide access to facilities, locations, and programs to support walking.

Use policy levers and incentives to encourage walking, such as flextime, paid activity breaks, or discounts for off-site exercise facilities.

Establish walking clubs or competitions that encourage and motivate employees to meet individual or team goals.

Engage in community planning efforts to make the surrounding communities more walkable.

Educate people about the benefits of safe walking and places to walk.

Provide employees with tailored messages about walking in and around the worksite.

Provide signs and maps to help people find safe places to walk and provide information on accessibility for people with mobility or other limitations.

CookingMatters InYourCommunity 2024Workshops

Tuesday,4/2: 11am-12:30pmatCCESullivan(TeachingKitchen)

Wednesday,5/1: 12:00-1:30pmatCommunityChurchofWurtsboro

Friday,5/17: 11am-12:30pmatFallsburgSeniorCenter

Sunday,6/2: 11am-12:30pmatCCESullivan(TeachingKitchen)

Friday,6/28: 4:00-5:30pmatLibertyFarmersMarket(LaPoltPark)

Thursday,4/18: 2:00-3:30pmatSt.John’sEpiscopalChurch(Monticello)

Tuesday,6/18: 2:00-3:30pmatSt.John’sEpiscopalChurch(Monticello)

Wednesday,7/3: 11am-12:30pmatFallsburgSeniorCenter

Sunday,7/21: 12:00-1:30pmatCallicoonFarmersMarket

Wednesday,7/31: 12:00-1:30pmatCommunityChurchofWurtsboro

Friday,8/16: 4:00-5:30pmatLibertyFarmersMarket(LaPoltPark)

Tuesday,8/27: 11am-12:30pmatLibertyPublicHealth(ConferenceRoom)

Makeupdate: Sunday,9/25:12:00-1:30pmatCallicoonFarmersMarket

WELLOWNERTIPSHEET: FLOODING

HOWCANITELLIFMYWELLCOULDBE IMPACTEDBYFLOODING?

AsMichaelSchnieders,PG,PH-GW,notedinhisSeptember2014

WaterWellJournalarticlewellsthataresusceptibletoflooding orpotentialcontaminationinclude: high-waterlevel

Olderwellscompletedinareasnowdesignatedasfloodplains Wellsinwhichthecasingisnotfinishedabovethe

Wellsnotadequatelycappedorsealed,orolderwellswith shallowgroutorinsufficientsurfaceseal Wellsinareasstructurallyunstable,orwherepreviouserosion orsubsidencehascompromisedthestructureandlandform Wellswithanabnormalaffinityforbadluck.

Anywellthathasbeenfloodedorissuspectedofhavingbeen influencedbyfloodwatersshouldbeviewedasunsafeforpotable useuntilsuchtimethewellhasbeenevaluatedandtestedto makesureitissafeforuseasdrinkingwater.

Bacterialcontaminationiscommonfollowingaflood,sodisinfectionandwellheadrepairisimportanttoensuresafe drinkingwater.Wellrelocationandelevationmaybeotheroptionsforwellsimpactedbyrisingwaterlevels.NGWA recommendstakingthefollowingstepsbeforeandafterfloodingtoprotectyourwells: WHATCANIDOTOPROTECTMYWATERANDPREVENTINJURY?

Donotdrinkthewaterorwashwithit,instead,useanalternativesupplysuchasbottledwater

Stayawayfromthewellpumpwhileit’sfloodedtoavoidelectricalshock

Getaqualifiedwaterwellcontractororpumpinstallerto: Cleanandturnonthepump

Flushthewell

Disinfectthewell

Performanynecessarymaintenance

Checkwiththelocalemergencymanagementagencyaboutanyguidancerelatingtolocalconditionsorspecific contaminationthreatsduetoareaflooding.

EARLY ONSET ALZHEIMER’S QUALIFIES

FOR EXPEDITED SOCIAL SECURITY BENEFITS

Written and submitted by Nancy McGraw, Caregiver Resource Center Program Coordinator

Alzheimer’s is not just a disease of old age. Younger-onset (also known as early-onset) Alzheimer’s affects people younger than age 65. The Social Security Administration (SSA) added Younger/ Early Onset Alzheimer’s to the list of conditions under its Compassionate Allowances (CAL) initiative, giving those with the disease expedited access to Social Security Disability Insurance (SSDI) and Supplemental Security Income (SSI).

The Alzheimer’s Association has been a strong advocate in helping to reduce the length of the disability decision process. If your loved one is diagnosed with earlyonset Alzheimer’s, the Alzheimer’s Association has a helpful checklist (website link in the source below) to make sure you have information and resources you need to apply for Social Security Disability and Supplemental Income benefits. Those affected by early-

onset Alzheimer’s are often simultaneously faced with the enormous challenges that the disease presents, while also undergoing a long disability decision process that is financially and emotionally draining. By adding Alzheimer’s disease to the list of “Compassionate Allowances” conditions, it will simplify and streamline the SSDI/SSI application process and should result in receiving SSDI/SSI benefits in an expedited manner. For more information, call the Caregiver Resource Center at (845) 292-6180 ext. 122.

Association (2024). Financial and Legal Planning for Caregivers. Social Security Disability. Retrieved from https://www.alz.org/help-support/ caregiving/financial-legal-planning/ social-security-disability

Source: Alzheimer’s

4-H BEEF PROJECT

Written

and submitted by

Barbara Moran, 4-H Youth Development Program Manager

May is beef month and what a better time to talk about this area of 4-H projects. The 4-H beef project allows you to learn about breeds, selection, grooming, production, management, showmanship, marketing and careers through breeding or marketing animals. Basics you should cover in raising your beef animal:

• Identify different beef breeds

• Learn proper feeding of cattle

• Prepare a project animal for show by leading it and setting up

• Learn how to groom a beef animal

• Learn the appropriate handling techniques and housing for beef cattle

You can also take your project a bit further by visiting a local feed mill to learn about the ingredients needed for your project, touring a local beef farm, attending a cattle show to listen to a judge give oral reasoning and witness the differences in judging cattle, or participating in a livestock judging workshop. No matter what you choose, learning by doing with a beef cattle project is a great way to enhance your 4-H year.

Notify CCE Sullivan if you have a change of address: 845-292-6180

sullivan@cornell.edu