August Extension Connection Magazine 2026

USPS-525-100

Extension Connection Sullivan County

YOUR LINK TO LOCAL, RESEARCH-BASED SOLUTIONS TO BETTER YOUR LIFE

VOLUME XCVII

NO. 8

AUGUST 2026

Check out the poetic work “In the Life of a Bird: Lessons from a Simpler Way of Being” on page 8.

Upcoming U pcoming Events Events & Programs Programs

Issue Isssue sue Highlights Higghhligghhts

Garden Maintenance Workshop 8/11

Wet Hay: A Hidden Fire Hazard in Your Barn

D.I.Y. Energy Savings Session 8/19

Look Out for the Spotted Lanternfly this Summer

Invasive Species Walking Tour 8/19 Friday Fitness Series Summer 2026 8/7, 8/28, 9/4, 9/11 Caregiver Café Support Group 8/10, 9/14, 10/19, 11/9, 12/14 2026 Sullivan County Youth Fair 8/14, 8/15, 8/16 Agricultural Tourism Farm Tour Class at Mother Earth Farmstead 8/24 See more events and opportunities on sullivancce.org/events.

Follow us on Facebook and Instagram!

In the Life of a Bird: Lessons from a Simpler Way of Being Nutrition Fact Check: Seed Oils Creating Healthy Schools and Communities June 2026: CHSC 3.0 has arrived!

Upcoming 2026 Horticulture Events CCE Spotlights:Welcome Danielle Sykes, Celebrating Kays 50 Years of Volunteer Service!

August is National Family Fun Month!

Upcoming local events on pages 14 & 15!

Welcome W elcome to to the the Issue!

Issue!

Table Table of of Contents Contents

Page 3 2026 Sullivan County Youth Fair Page 4 Wet Hay: A Hidden Fire Hazard in Your Barn Page 6 Look Out for the Spotted Lanternfly this Summer Page 8 In the Life of a Bird: Lessons from a Simpler Way of Being Page 12 CCE Spotlights!

Page 13 June DHI Report Page 14 Fast Facts Page 16 Nutrition Face Check: Seed Oils Page 18 Creating Healthy Schools and Communities in Sullivan County Page 20 Creating Healthy Schools and Communities June 2026: CHSC 3.0 has arrived!

Notify CCE Sullivan if you have a change of address: 845-292-6180 sullivan@cornell.edu

EXTENSION CONNECTION

OFFICE HOURS Hours: Mon - Fri | 8:30 am to 4:30 pm Phone: 845-292-6180 E-mail: sullivan@cornell.edu Website: www.sullivancce.org Facebook.com/ccesullivanagfood Instagram.com/ccesullivan YouTube: bitly.com/ccesullivan

Page 21 The GetSetUp Program Page 22 Upcoming Horticulture Events Page 23 Thanks to our Sponsors!

Page 24 An Evening with Chef Ann Cooper “The Renegade Lunch Lady”

Produced by: Cornell Cooperative Extension Sullivan County Edited by: Aaron Denman, Katie Gasior & Nicole Slevin Nikolados Cornell Cooperative Extension Sullivan County provides equal program and employment opportunities.

NOTICE: Official endorsement of advertisers and their products is not intended by the acceptance of their sponsorships for the Extension Connection.

STAFF MEMBERS

Colleen Monaghan..............................................................................Executive Director Tracy Broyles...............................................................................SALT Program Manager Alan Carroll...................................................................Food Systems Program Manager Luciana Carvo...................................................STNY/Sullivan Fresh Market Coordinator Lynn Colavito..............................................Community Cupboard Program Coordinator Martin Colavito...........................................................Prevention Programs Issue Leader Dawn Parsons.......................President Wanda V. Cruz...............................................Healthy Communities Program Coordinator Alex Alorro...................Vice President Aaron Denman.........................................................Association Operations Coordinator Robert Kaplan.......................Secretary Jessica Doyle.............................................................................4-H Program Coordinator John Garigliano.....................Treasurer Katie Gasior........................................................................Horticulture Subject Educator Brian McPhillips...........Legislative Rep. Jenna Gangel...................................................................Shop Taste NY Market Manager Patricia Claiborne.............Cornell Rep. Joy Leon.................................................................Nutrition & Physical Activity Educator Stacey Johnson Isabel Lutz.......................................................................................................................Custodian John (JP) Lang Kim McDonnell............................................................................................TNY Market Manager Erika Malmgreen Nancy McGraw.................................Team Leader/Educator, Caregiver Resource Center Mark McLewin Melinda Meddaugh.......................................................Ag & Food Systems Issue Leader Jennifer Mitchell Tess Isabel Molina Bayly.............................FORx Youth Prevention Program Coordinator Meaghan Mullally-Gorr Laura Quigley Barbara Moran................................................4-H Youth Development Program Manager Gary Silver Luis Ocasio........................................................................Prevention Program Coordinator Gary Silverman Patricia Ocasio...................................................................Prevention Program Coordinator Diana Weiner Shanice Owens..............................................Community Cupboard Program Coordinator Abyssinia Pla El...................................................................................Finance Coordinator Monica Ponce-Agredano ...............................................................Ag. Program Assistant Michelle Proscia...........................................................Ag. Production Program Manager Danielle Sykes.................................................4-H Animal Science Program Coordinator Heather Brown Robert Skotch..............................................................Sullivan Fresh Market Coordinator Roberta Chambers Nu El Nicole A. Slevin Nikolados.............................................Senior Administrator, Operations Courtney Hanback Tara VanHorn.........................................................................................Finance Manager Carmela Hugel Malinda Ware.................................................Statewide Strategic Engagement Specialist Cathi Paci John Wilcox..........................................................................................Facilities Manager Carol Roig Veronica Yangis.........................................................................Taste NY Operations Coordinator Stephen Stuart Hailee Crum, Julieth Melendez, Billy Wells.............................................Ag Market Coordinators Eugene Thalmann

BOARD OF DIRECTORS

PROGRAM COMMITTEE

Deborah Worden

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Coming C oming iin nA August! ugust!

SULLIVAN S ULLIVAN C COUNTY OUNTY YOUTH Y O U T H FFAIR AIR AUGUST A UGUST 14TH 14TH - 16TH 16TH GRAHAMSVILLE G RAHAMSVILLE F FAIRGROUNDS AIRGROUNDS

FOR F OR MORE MORE IINFORMATION, NFORMATION, VISIT VISIT S SULLIVANCCE.ORG/EVENTS! ULLIVANCCE.ORG/EVENTS!

SULLIVAN S ULLIVAN C COUNTY OUNTY 4 4-H -H LLIVESTOCK IVESTOCK & A G. P RODUCT A UCTION AG. PRODUCT AUCTION SUNDAY, S UNDAY, AUGUST AUGUST 1 16TH 6TH GRAHAMSVILLE G RAHAMSVILLE FAIRGROUNDS, FAIRGROUNDS, UPPER U PPER RING RING PREVIEW P REVIEW STARTS STARTS AT AT 12:00, 12:00, AUCTION A UCTION BIDDING BIDDING AT AT 1:00 1:00

4-H 4 -H A ARTISAN RTISAN M MARKET ARKET

HAPPENING H APPENING A ALL LL W WEEKEND EEKEND L LONG ONG IIN N THE 4-H 4-H YOUTH YOUTH BARN! BARN! THE CHECK C HECK OUT OUT GOODS GOODS PRODUCED P RODUCED BY BY 4-H 4-H YOUTH! YOUTH!

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WET HAY: A HIDDEN FIRE HAZARD IN YOUR BARN Written and submitted by Michelle Proscia, Ag. Production Program Manager

Every summer, barns across the region are lost to fires that start not with a spark, but with hay that was baled just a little too wet. Spontaneous combustion in stored hay is one of the leading causes of barn fires, and it is almost entirely preventable.

How Wet Hay Catches Fire Hay baled at moisture levels above 20 percent creates ideal conditions for microbial growth. As bacteria and fungi feed on the plant material, they generate heat. In a tightly packed bale or stack, that heat cannot escape. Once internal temperatures climb past 130°F, heattolerant microbes and chemical reactions take over, and temperatures in stored hay: can continue rising on • A slight caramel or their own. At around musty odor, or a smell 175°F and above, the hay like burning tobacco can ignite, often two to six weeks after baling, when • Visible steam or many producers assume condensation on the the danger has passed. barn roof or walls • Hay that feels hot to the touch or has settled unevenly Know the Warning Signs • Mold growth, which Watch for these red flags Page 4

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signals the heating process is underway

Monitor Temperatures For the first six weeks after storage, check hay temperature regularly using a probe thermometer on a long rod driven into the center of the stack.

Use this guide: • Below 130°F: Normal.

Continue routine checks.

• 130–140°F: Recheck daily; heating is occurring.

• 150°F: Move hay to allow air circulation and check every few hours.

• 175°F or higher: Call the fire department before moving any hay. Shifting hot bales introduces oxygen and can trigger open flames.

Never walk directly on top of heated haystacks!

Fire can burn cavities beneath the surface that will not support your weight.

Prevention Starts in the Field The best protection is baling at the right moisture: below 20 percent for small square bales and below 18 percent for large round or square bales, which shed heat more slowly.

If weather forces you to bale wetter hay, consider a preservative, store suspect bales separately

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from the barn, and stack loosely to allow airflow.

A few minutes with a hay probe could save your barn, your winter feed supply, and possibly your livestock. When in doubt, check it out and keep monitoring until temperatures hold steady. *Contact the Ag team for hay probe recommendations or moisture testing assistance.* This material is based upon work supported by USDA/NIFA under Award Number 2024-7002742540.

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LOOK OUT FOR THE SPOTTED LANTERNFLY THIS SUMMER Written and submitted

by Katie Gasior, Horticulture Subject Educator

Summer is officially in full swing! Birds are chirping, bees are buzzing- and the notorious spotted lanternfly (SLF) is about to hit it’s third instar! This is still a nymph stage, but almost a full adult (see instar stages in photo).

SLF has been in Sullivan County for a few years now, but based on the enormous population we saw in Orange County last season, we might be seeing a rise in their numbers here.

agricultural crops. SLF is a sapsucker – they use piercing mouthparts to If you are not familiar feed and cause damage with them, the spotted to stems and bark leaving lanternfly (Lycorma the plants vulnerable to delicatula) is an invasive disease, and cause loss insect that continues to of overall vigor. They spread through New York feed on grapevines, hops, State, so residents should maple, black walnut, be aware and have the willow, birch, and fruit ability to identify the pest. trees – among many This invasive leafhopper others. does not sting or harm humans – but it does harm trees, ornamental One important indication landscapes, and of SLF to watch for are Page 6

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the insect’s egg masses.

Females are able to lay eggs pretty much anywhere, including trees, wood, patio furniture, trailers, stone, and any type of vehicle. Egg masses are laid from late summer through the fall and resemble gray putty (pictured in photo). As they dry out, the putty can become crackled giving it a dried mud appearance and individual egg sites become more visible.

Egg masses are easier to

look for when the trees are bare during colder weather.

A large infestation of SLF produces sticky honeydew from the insect -- covering leaves and outdoor surfaces. This attracts stinging insects like wasps and bees.

Honeydew encourages the growth of black sooty mold as well, which is unsightly and diminishes the plant’s ability to photosynthesize.

Residents can help slow the spread by inspecting their trees and outdoor patio furniture for SLF egg masses, and reporting adults through iMapinvasives.org. If you find an egg mass scrape it into a container of rubbing alcohol or hand sanitizer to destroy the eggs.

This grant is supported by the State’s Environmental Protection fund and administered

by Department of Environmental Conservation’s Invasive Species and Ecosystem Health Program.

Visit Crisp.org and https://dec.ny.gov/ nature/invasive-species for more information -and keep a look out!

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In the Life of a Bird: Lessons from a Simpler Way of Being Submitted by Malinda Ware, Statewide Strategic Engagement Specialist

This morning, I watched a bird.

Not through a screen.

Not through a photograph.

Not through someone else's video.

I simply watched.

It hopped along a branch, paused, tilted its head as if listening to a conversation only it could hear, and then took ƪight. There was no rush. No schedule to manage. No list of things to accomplish. No worry about yesterday or anxiety about tomorrow.

It was simply being a bird.

And I wondered...

What if we could learn something from them?

In the life of a bird, there is a beautiful simplicity.

A bird wakes with the sunrise.

It searches for nourishment.

It sings because it has a song.

It builds because it knows how.

It rests when it is tired.

It ƪies when it is time to go.

It does not spend its day comparing itself to another bird. It does not wonder if its feathers are the right color, if its nest is large enough, or if another bird is ƪying higher.

It simply lives the life it was given.

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Yet humans, with all our intelligence and innovation, often make life much more complicated.

We rush from one appointment to another.

We Ƥll every quiet moment with noise.

We worry about things that haven't happened and replay things we cannot change.

We measure our worth by what we own, what we accomplish, and how others see us.

We chase more, even when we already have enough.

Somewhere along the way, many of us have forgotten the beauty of simplicity.

A bird does not need a calendar reminder to appreciate the morning.

It does not need permission to sing.

It does not wait for the perfect moment to spread its wings.

It just does what it was created to do.

Perhaps that is the lesson.

Not that we should live like birds, but that we should remember parts of ourselves that have become buried beneath the weight of modern life.

When was the last time we sat quietly and listened?

When was the last time we noticed the changing colors of the sky?

When was the last time we enjoyed a moment without needing to capture it, share it, or prove it mattered?

Birds remind us that life does not always have to be complicated to be meaningful.

A small nest can be a home.

A morning song can be a celebration.

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A gentle breeze can be a reason to ƪy.

Maybe happiness is not always found by adding more.

Maybe sometimes it is found by returning to less.

Less rushing.

Less comparing.

Less worrying.

Less distraction.

More noticing.

More gratitude.

More connection.

More being present.

The bird does not know what tomorrow holds, yet it wakes and sings anyway.

It does not carry yesterday's storms into today's sky.

It does not apologize for taking up space.

It does not question whether it deserves to ƪy.

It simply opens its wings.

And maybe we can learn something from that.

Maybe we can remember that we, too, were created to experience wonder.

To breathe deeply.

To appreciate small moments.

To Ƥnd joy in ordinary things.

To be present for the life happening right in front of us.

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So the next time you see a bird sitting on a branch or soaring across the sky, pause for a moment.

Watch.

Listen.

Reƪect.

A bird's life may appear simple.

But perhaps that simplicity holds a wisdom we desperately need.

Because in a world that constantly tells us to do more, have more, and become more...

Maybe the greatest gift is remembering how to simply be.

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CCE Sullivan Spotlights Staff Spotlight

WELCOME DANIELLE SYKES, 4-H ANIMAL SCIENCE PROGRAM COORDINATOR Danielle Sykes joins Cornell Cooperative Extension Sullivan County as the 4-H Youth Development Animal Science Program Coordinator. 4-H has played a huge role in her life. She started out as a Cloverbud and aged out of the program. Not long after she became a leader of the 4-H Moo-Juicers. She also took on the role as the Youth Fair Dairy Superintendent. She

Volunteer Spotlight

CELEBRATING KAYS 50 YEARS OF VOLUNTEER SERVICE Bob and Linda Kays met at the Sussex County Fair in New Jersey, where Bob showed Ayrshire dairy cows. They married in 1963 and rented a small dairy farm in New Jersey.

In 1968 they bought the family farm in Callicoon, where they still live now, having raised five children and starting a trucking business, too.

In 1976 Bob and Linda started the only dairy based 4-H club in Sullivan Page 12

has also enjoyed helping her younger siblings and cousins get ready for the fair and eventually helped other youth in her club excel in the dairy program.

The fair has always been a highlight of her year. After a decade of volunteering in 4-H, she is excited to take on the role as the Animal Science Program Coordinator.

Aside from 4-H, she works on her family’s dairy farm where she milks cows, feeds calves, breeds cows, keeps up to date records and practices other herd management skills daily.

When she’s not on the farm, she likes to spend time with her family or relaxing at home with her fiancé and dog.

County, the 4-H MooJuicers. Over 50 years, the Kays have mentored hundreds of Sullivan County kids and even have children of former club members in the 4-H MooJuicers now!

Linda also served as the 4-H Dairy Superintendent at the Sullivan County Youth Fair for many years, ensuring a full, clean barn, complete with educational displays and flowers to showcase Sullivan County agriculture and the next generation of farmers.

We are so grateful for their dedication and service to 4-H and families across the County.

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DHI Report:

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August Focus: Fast Facts, Cool Tools, & News to Use nal Family o ti a N is t s u g u A out the fun k c e h C ! th n o M Fun this month! g in n e p p a h ff stu

All events listed are nty! located in Sullivan Cou

Saturday, August 1st, 11:00 am The Forestburgh Playhouse

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Seed Oils What are seed oils?

The most well-known seed oils are canola, soybean, saGfMower, corn, cottonseed, grapeseed, rice bran and peanut oils. Seed oils provide saturated, monounsaturated (MUFAs) and polyunsaturated fats (PUFAs). PUFAs are often present in the highest amounts and are the hot topic of today’s conversations on seed oils.

Research supports Current research supports using seed oils as part of a balanced diet, particularly as alternatives to saturated fats.

While some concerns remain about inflammation or oxidative effects, most studies don’t find these effects when seed oils are consumed in typical dietary amounts. Credentialed health professionals continue to recommend seed oils over animal fats due to their potential to lower cardiovascular risk. As with any fat, seed oils are best used in moderation alongside a diet that emphasizes whole, minimally processed foods.

Seed oils and your health Omega fatty acids Omega fatty acids are often categorized as omega-3s are “good” and omega-6s are “bad,” but there is no evidence to support this statement.

• Omega-3 fatty acids (found in foods such as fatty fish, walnuts, chia and flax-seeds) can help support brain and heart health.

• Omega-6 fats are beneficial for lowering the risk of heart disease.

Inflammation • Linoleic acid, the main omega-6 in seed oils, can convert to arachidonic acid, a precursor to inflammation.

However, only a small amount is converted and higher omega-6 intake is linked to better heart health.

• While omega-3s have strong anti-inflammatory effects, there’s no clear evidence that omega-6s are pro-inflammatory.

Toxicity • Many seed oils are processed at high temperatures, which can create harmful toxic products; these are mostly removed during refining. Cold pressed or expeller pressed oils avoid chemicals but have lower smoke points for cooking, shorter shelf lives and are more expensive.

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Lower mortality risk A study found that: • High intake of plant-based oils was associated with a 16% lower risk of total mortality; high butter intake had a 15% higher risk • Canola, soybean and olive oils were especially associated with lower mortality • Replacing butter with plant oils reduced total and cancer mortality by 17%.

• Higher plant oil intake lowered cancer mortality risks by 11% and cardiovascular risks by 6% Cholesterol and blood sugar • Studies have found that vegetable/seed oils high in MUFAs and PUFAs – such as canola, rice bran and olive oil—may help reduce total and LDL cholesterol, improve blood sugar control and support weight management.

• Multiple reviews show that higher intake of linoleic acid (higher PUFA) and replacing SFA with LA/PUFAs can improve heart health and lower type 2 diabetes risk.

• A 2025 review indicated that seed oils like canola, flaxseed and sesame improve lipid profiles, blood sugar control and may reduce oxidative stress.

Healthy ways to use seed oils • Substitute for some of the solid fat in baked goods, such as whole-grain muffins • Season a cast iron skillet • Oil grill grates to keep food from sticking • Roast vegetables in the oven to get a toasted flavor • Stir-fry meat and vegetables • Pop popcorn on the stove • Make salad dressings—the fat in oils increases the absorption of fat-soluble vitamins A, E and K that are in leafy greens • More recipes featuring healthy fats are available on eatright.org

For more evidence-based information on nutrition topics that are in the news, visit: eatrightPRO.org/NutritionFactCheck

Note from the Academy of Nutrition and Dietetics: The information in this document is from the Academy’s scientific summary of seed oils, which reflects findings from evidence-based research and is a high-level overview of seed oils; this summary is not a comprehensive deep-dive on the topic. This information is up to date as of June 2025.

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Creating Healthy Schools and Communities in Sullivan County Written and submitted by Wanda V. Cruz, Healthy Communities Coordinator Cornell Cooperative Extension Sullivan County is fortunate to be awarded a Ƥve-year grant (for the third time), funded by the New York State Department of Health (NYSDOH) Creating Healthy Schools and Communities (CHSC).

Every Ƥve years, also known as (aka) CHSC 1.0, 2.0, and now 3.o, the CHSC grant has come with changes that make the coming Ƥve year’s initiatives a little diơerent from those in the past. Although they have included new program initiatives, one consistent focus has been on schools and communities. Some changes will occur with partners, locations, and staơ but the work will continue to focus on improving health and strengthening schools and communities at a systems level.

COMMUNITIES - The FIRST Ƥve-years (CHSC 1.o) focus included government, community-based organizations, schools, hospitals, faith-based organizations, grocery stores, gas stations, convenience stores, supermarkets, pantries, cafeterias, cafés, vending machines, businesses with more than 10 employees, and other partners.

Policies and infrastructure implementations were related to Complete Streets, Worksite Wellness, Physical Activity Access, and Nutrition.

Comprehensive Plans and other policies were adopted to implement projects related to nutrition, physical activity, and complete streets. What began as a blank canvas evolved into a vibrant picture of progress, with projects emerging and making their mark across Sullivan County.

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COMMUNITIES - The second Ƥve-year round of funding (CHSC 2.0) introduced unexpected changes and several new initiatives. We viewed this phase as an opportunity to build upon and enhance projects launched during CHSC 1.0 while also creating new ones.

Rather than Complete Streets, the new initiative had been changed to Active Friendly Routes for Everyday Destinations. That included projects related to Safe Routes to Schools, Safe Routes to Parks, Vision Zero, and Active Friendly Routes for Everyday Destinations.

New and improved municipal workplans were created, while worksite wellness and physical activity initiatives were changed to “Food Service Guidelines” and included all areas of nutrition.

COMMUNITIES - A third Ƥve-year (CHSC 3.0) 2026-2031 CHCS grant was again awarded to CCE Sullivan County. This iteration comes with even more changes that will assist communities to expand the policy and systems work for physical activity and nutrition environments they have completed while also allowing for some new projects.

New initiatives, new adventures. CHSC 3.0 is expected to reduce health disparities with chronic conditions related to hypertension, heart disease, type 2 diabetes, and obesity.

The NYSDOH Division of Chronic Disease Prevention’s mission is to provide New Yorkers with opportunities for healthier lives. Integrating policies, systems, and environmental improvements that support health in all communities where New Yorkers live their day-to-day active living, eating, playing, working, and learning. It’s at its best when incorporating racial justice and equity practices throughout the program, its practices, and policies.

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CHSC 3.0 will have a variety of programs that will include: x Fruit and Vegetables program expansion x Physical Activity and Nutrition Best Practices in Early Care (ECE) and Education x Community Design for Physical Activity Connecting Active Friendly Routes to Everyday Destinations x Schools Strategies: Physical Activity and Nutrition Educating our communities and partners while also providing them with access to our national partners has always been a part of what we do and is imperative for accomplishing all CHSC requirements successfully.

Safety Engineer Team Leader and Safety and Design Technical Service Team, along with local county and not-for-proƤt leaders, including County planning, public health, and Sullivan 180.

We expect CHSC 3.0 will build upon the past ten years of progress, with a focus on strengthening food systems policies and physical activity. We will provide updates in the coming months as we launch CHSC 3.0!

This work was supported by Creating Healthy Schools and Communities (CHSC), a five-year New York State Department of Health funded initiative, helping to build stronger, healthier communities.

Building on the Past Ten Years During CHSC 1.o we sponsored a training and workshop where Mark Fenton and Emiko Atherton, former Director for Smart Growth America and president of the National Complete Streets Coalition participated with our local partners and held events as speakers.

During CHSC 2.0 we again tapped into our national partners to assist two local partners with speakers such as Ian Thomas - Director of America Walks and Jessica G. Rich former Safe Streets 4A Program Manager for the Federal Highway Administration Oƥce of Safety.

A zoom conference was held on “Funding for Safe Routes” with local, state, and federal representation. Speakers included: Ian Thomas State & Local Director for American Walks, David P. Orr PE, PHD - Cornell University Director for Local Roads Program and NYS LTAP and Hillary Isebrands PE, PHD - Federal Highway Administration Resource Center Oƥce of Innovation Implementation Sr.

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June 2026 CHSC 3.0 Has Arrived!

Cornell Cooperative Extension has been awarded another Ʊve-year grant to continue and expand upon much of the important work that has been accomplished over the past ten years to improve health through nutrition and physical activity access and opportunities.

The funding will allow the work to continue to progress and expand in collaboration with our community partners, the SC Child Care Council, Sullivan 180, and Sullivan Allies Leading Together (SALT). Also known to grantees as “CHSC 3.0” this is the third Ʊve-year contract awarded to CCE Sullivan for this work! The contract is for $320,000 per year over Ʊve years, dependent upon continued funding availability.

Creating Healthy Schools and Communities (CHSC) will work in priority communities in Sullivan County to implement evidencebased nutrition and physical activity strategies and collaboratively leverage local, regional, or state investments; Page 20

partnerships, coalitions, and resources from a variety of sectors to help reduce health disparities in chronic conditions (e.g., hypertension, heart disease, type 2 diabetes, and obesity) related to poor nutrition and physical inactivity. All proposed activities will use policy, systems, and environmental approaches in collaboration with key partnerships and community engagement that support nutrition and physical activity. This will include health equity approaches and address social determinants of health that inƲuence health, especially for those most impacted by chronic diseases. CHSC will focus on strategies to: 1) promote the adoption of food service and nutrition guidelines for regional or system-level organizations; 2) expand or enhance fruit and vegetable incentive programs; 3) increase opportunities for physical activity through community design to connect activity-friendly routes to everyday destinations 4) implement physical activity and nutrition best practices in early care and education settings; and 4) develop and implement local school wellness policies focusing on nutrition, physical activity, social and emotional climate, and mental health.

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