June Extension Connection Magazine 2020

Extension Connection

USPS-525-100

Sullivan County

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

VOLUME XCI NO. 6

JUNE 2020

NYS Senator Jen Metzger stands with CCE Sullivan Executive Director Colleen Monaghan and Facilities Manager John Wilcox, distributing NYS Clean Hand Sanitizer to local farms.

Upcoming U pcoming Events Events & Programs Programs

Issue Isssue sue Highlights Higghhligghhts

Daily Community Food Distribution

Coronavirus Prevention Control for Farms

Weekly Watts Up? Podcast on Facebook Live

Covid-19 Safety Plans Required for All Businesses in “NY Forward”

Ag & Food Systems Virtual Office Hours Nutrition & Healthy Families Virtual Office Hours

USDA Announces Assistance to Farmers Asian Giant Hornets: A Concern for NY?

Alzheimer’s Virtual Support Groups

A Deeper Look at Home Insulation

Weekly 4-H Social Media Projects & Challenges

Tips for Meal Kit & Food Delivery Safety

Pigs: How to Get Started (Webinar) Virtual Personnel & Finance Committee Meeting Turn the page for upcoming programs and opportunities.

Irregular Sleep Patterns Double Disease Risk 4-H Can Help You with Your Pocket Pets The Reality of the Importance of Our Local Food System Check out page 12 for fast facts and healthy tips of the month!

Welcome W elcome to to the the Issue!

Issue!

Table Table of of Contents Contents

Page 3 Upcoming Programs Page 4 Message from the Executive Director

Assistance to Farmers Page 10 Asian Giant Hornets: A Concern for NY?

Page 6 Coronavirus Prevention Control for Farms Page 7 Covid-19 Safety Plans Required for All Businesses in “NY Forward” Page 7 DHI Report: April Page 8 USDA Announces

Page 12 A Deeper Look at Home Insulation Page 14 Tips for Meal Kit & Food Delivery Safety Page 15 CCESC Spotlights Page 16 Fast Facts, Cool Tools, & News to Use!

Page 17 Healthy Tips of June Page 18 Irregular Sleep Patterns Double Disease Risk Page 19 4-H Can Help You with Your Pocket Pets Page 20 Be Food Safe: Tips Page 22 The Reality of the Importance of Our Local Food System Page 23 Thank You, Sponsors!

Th E i C i (USPS 525 100) is i published bli h d monthly hl for f $25.00 $25 00 enrollment ll b Cornell C ll Cooperative C i Extension E i S lli The Extension Connection (USPS-525-100) by Sullivan County, located at 64 Ferndale-Loomis Road, Suite 1, Liberty, NY 12754-2903. Entered at Liberty, New York, as a periodical class matter.

Acceptance for mailing at special rate of postage provided for in section 412, Act of February 24, 1925. POSTMASTER: Send address changes to Extension Connection, 64 Ferndale-Loomis Road, Suite 1, Liberty, NY 12754-2903.

OFFICE HOURS

EXTENSION CONNECTION

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

Produced by: Cornell Cooperative Extension Sullivan County Edited by: Nicole Slevin & 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.

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

BOARD OF DIRECTORS Robert Kaplan.............................President Amy Erlwein........................Vice President Klu Padu......................................Secretary John Kiefer...................................Treasurer Nadia Rajsz........................Legislative Rep. Todd Brown Jenny Chamberlain Marcie Ehrman Denise Frangipane John “JP” Lang Amanda Langseder Klu Padu Luisa Parker Dara Smith George Stang Robert Wong

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STAFF MEMBERS Colleen Monaghan............................................................................Executive Director Thomas Bosket..........................................................................SALT Program Manager SueAnn Boyd.......................................................Healthy Schools Program Coordinator Elizabeth Clancy-DiBartolo......................................Farmers’ Market & ASP Coordinator Martin Colavito................................................................Community Program Manager Kaitlyn Conklin...........................................................................................4-H Educator Wanda V. Cruz.............................................Healthy Communities Program Coordinator Marylin Jones..........................................................................4-H Program Coordinator Elias Kourakos..............................................................Temporary Program Coordinator Bonnie Lewis..........................................................................Dependent Care Educator Erica Lynch.........................................................Catskills Kitchen Program Coordinator Melinda Meddaugh......................................................Ag & Food Systems Issue Leader Brenda Miller.................................Environment & Natural Resources Program Manager Barbara Moran................................................4-H Animal Science Program Coordinator Bee Moser.......................................................................SNAP-Ed New York Nutritionist Vanessa Petrossian..............................................................................Ag Market Manager Abyssinia Pla El..........................................................Association Operations Coordinator Michelle Proscia.............................................................................Agriculture Educator Nicole Slevin...............................................................Administrator & Diversity Officer Ashley Tully..............................................................................Ag Program Coordinator Tara VanHorn.......................................................................................Finance Manager Brian Vantassell.........................................................Temporary Program Coordinator Sean Welsh............................................................................Energy Resource Educator John Wilcox.........................................................................................Facilities Manager Judy Arpadi, Cherene Audain, John Mastrangelo, Kiran Monaghan, Randy Rupert....Taste NY Program Coordinators

Extension Connection

June 2020

UPCOMING PROGRAMS Wednesday June 3 Caregiver Phone Support Group—Virtual

6:30— 6:30—7:30pm 0—7:30pm p

Thursday June 4

Weekly Agriculture Update—Virtual

12—1pm

Thursday June 4

Pigs - How to Get Started Webinar

5—7pm

Friday June 5

CCE Nutrition & Healthy Families Virtual Oƥce Hours

Monday June 8

Alzheimer's Support Group— Virtual

Wednesday June 10

Caregiver Phone Support Group—Virtual

Thursday June 11

Weekly Agriculture Update—Virtual

Friday June 12

CCE Nutrition & Healthy Families Virtual Oƥce Hours

Tuesday June 16

Alzheimer's Support Group— Virtual

Wednesday June 17

Caregiver Phone Support Group—Virtual

Thursday June 18

Weekly Agriculture Update—Virtual

Friday June 19

CCE Nutrition & Healthy Families Virtual Oƥce Hours

11am—12pm

Wednesday June 24 Wednesday June 24

__ Personnel and Finance Committee Meeting—Virtual

5—6pm

Thursday June 25

Weekly Agriculture Update—Virtual

Friday June 26

CCE Nutrition & Healthy Families Virtual Oƥce Hours

Caregiver Phone Support Group—Virtual

11am—12pm 4 —5 pm 6:30—7:30pm 12—1pm 11am—12pm

5—6pm 6:30—7:30pm 12—1pm

6:30—7:30pm 12—1pm 11am—12pm

Join us! Registration is required in advance.

Events at the Extension Education Center on 64 Ferndale-Loomis Rd., Liberty NY unless otherwise listed.

Call 845-292-6180

E-mail sullivan@cornell.edu

Visit sullivancce.org

Contact C t t th the C Cornell ll Cooperative C ti Extension E t i Sullivan S lli County C unty t oĜce Ĝ e to t req request requ uestt any special iall accommodations. acccommodati d ti

Extension Connection

June 2020

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Greetings, friends!

I have to be honest; I’m missing you all, A LOT! The bustle of the office, especially at the coffee counter where brainstorming often springs, enjoying walking meetings outside the building with the flowering trees and singing birds, shouting questions to Tara in the finance office next door (much to her chagrin); as an introvert, these are all things I took for granted in the pre-COVID day to day grind.

Don’t get me wrong, I LOVE my porch workspace, especially now that the weather has finally seemed to break. At CCE we’re working as hard as ever to maintain connections, but I’m really looking forward to a time when we get to see your smiles in person when you drop by the office with a random bunny, dog, or paperwork, or when we can break bread together over some Cornell BBQ chicken or coffee and tea.

I can’t say with any certainty when that time will come. The Extension Education Center, and by default the Soil & Water Conservation District (SWCD) office, will remain closed to the general public until further notice. Rest assured, both CCE and SWCD are working, and will continue to take inquiries and appointments by phone and email. When we’re prepared to open, all staff and guests will be required to wear a mask and practice social distancing in order to enter the building or participate in programs. We’re working on plans as required by NYS to get to that point.

If you’re missing us too, please touch base on Facebook and Instagram, and check your inboxes and spam boxes for 4-H and AG Alerts weekly! Staff across all areas, from Ag and Food, to Energy, Caregivers, and Youth Development, are bringing you fresh content and ways to connect almost daily. We now have regular virtual office hours in the Ag, Nutrition, and Youth Development departments. You can find these in the events section of our Facebook and at sullivancce.org.

The 4-H team is gathering input from 4-H’ers and their families so we can put together an opportunity for Sullivan County kids to showcase this year’s project work, in lieu of our annual participation at the Grahamsville Little World’s Fair. The exhibit opportunities will occur sometime in the fall. Next year, when we are hopefully safely back at home at the Grahamsville Fairgrounds, our 2020 graduating seniors will be featured, a small effort to make up for what has been a season of cancellations and uncertainty for them.

To those graduating seniors, Kerrintin B., Derrick H., Carrie S., Becky C., Megan K., Meggie H., Kassandra D., Katherine D., Matthew P., and Kyle G., it has been the pleasure of all CCE staff, to get to know you, and to see you grow over your participation in Sullivan County 4-H. Keep your chin up and know that all your hopes and dreams are still out there waiting for you. YOU are READY! And when you need someone to lean on, your CCE family will always be here for you!

Youth Development staff are also working with the Monticello Central School District to set up virtual summer programs to keep current students engaged throughout the summer months.

Our Facilities Manager John Wilcox is working on building projects at the Extension Education Center to set us up for reopening to the public in a way that maximizes safety. We’ll have foot door openers, free standing sanitizer dispensers, and friendly signage to help us maintain our new social distancing habits so when the time is right, we can begin to gather as an Extension family again.

Thank you to the 63 CCE supporters who purchased hundreds of plants, which were lovingly seeded and cultivated by our very own Environment and Natural Resources Program Manager Brenda Miller in the CCESC greenhouse, and to Nicole Slevin and Abyssinia Pla El for helping us navigate the huge shift from our typical in-person event, to the virtual world! This fundraising effort, paired with a grant from Sullivan Renaissance, has moved our Turtle Spring Nature & Wellness Trail renovations to a place I could have only dreamed of 5 years ago. I hope I am able, in my August note, to give you news that the trail is open to the public. Until then, you can see some updated photos on our Facebook @ccesullivan. A huge thank you to Brian F. and his crew at Landscape by Design for bringing us closer than ever to our vision for the trail!

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Extension Connection

June 2020

The CCE Ag and Food Systems department, inclusive of the Hudson Valley | Catskills Welcome Center and Taste NY team, along with Sullivan Allies Leading Together (SALT), and the Catskills Food Hub have been working together for the duration of NY on Pause to ensure an open supply chain and food access across the region. Together, we’ve distributed 100s of large and small sanitizer solution to farm and food producers and consumers, fulfilled more than $70,000 in retail sales orders across platforms, and distributed more than 20,000 free meals to our Sullivan County neighbors. Food systems are complex, and as with any large and complex system there are bound to be hiccups. I acknowledge this, on behalf of CCE and our partners. I ask for your grace and thank you all for your patience as we learn and grow from these experiences.

One of the takeaways for myself and the SALT team, are that many of the folks we have been providing meals and basic living supplies to during this time, were invisible before the pandemic, before Martin and Tom starting taking the extra step of getting out of the van and knocking on doors. These neighbors and families are not invisible anymore, and we cannot allow them post pandemic, to leave our collective consciousness as we “get back to business. In the coming weeks, we will be putting our heads together with partners, to strategize how to leverage our community’s collective assets to institutionalize the Sullivan Fresh Mobile Food Pantry and Food Distribution program in partnership with SALT. With contributions from Brey’s Eggs, Cochecton Mills, the Skoda family, Murray’s Chicken, Peck’s Markets, Bethel Creamery, and many, many more members of the Sullivan County agricultural community, we have been able to bridge some food security gaps with fresh, healthy, local foods for some of our most vulnerable friends and neighbors. These efforts supplement the tons of nonperishable product flowing through the County’s Emergency Assistance Center and our local food pantries.

While I’ve only mentioned a handful of contributors in this month’s note, hundreds of hands have been a part of keeping Sullivan County fed these last couple of months, and I’m looking forward to a future publication where we can list and thank them all. But please know, we see you, we thank you, and we can’t continue on without your ongoing support!

Thus far, CCE Sullivan has faced about $109,000 in County, NYS, and federal funding cuts or freezes since the beginning of the pandemic. We have altered our operations in an effort to absorb what is hopefully temporary, by freezing hiring, nonessential travel, and out of contract spending, paired with reduced utilities costs of 2/3 of the staff working remotely. Regardless, any personal donations that have been received since March, and moving forward through August, that do not have an alternate donor designation, will be used to support the Sullivan Fresh Mobile Food Pantry and SALT food distribution efforts.

I’m way over my word limit for the month, but I thought it all worth sharing. I hope the spring finds you in good spirits, getting comfortable with wearing masks and 6’ distancing, while still taking opportunities to get outside and let the light shine in. We’re moving in the right direction and I look forward to staying connected as our lifestyles evolve to meet everyone’s physical, economic, and emotional needs and health. As always, I can be reached at cm638@cornell.edu and 845-798-1258.

My very best,

Colleen Monaghan Executive Director, cm638@cornell.edu Extension Connection

June 2020

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CORONAVIRUS PREVENTION & CONTROL FOR FARMS Submitted by Melinda Meddaugh, Ag & Food Systems Issue Leader The U.S. is confronting an outbreak of a novel coronavirus that causes serious respiratory disease and may be deadly for older people and those with weakened immune systems.

People and organizations can still fight coronavirus by taking steps to prevent transmission of the disease, the whole point of widespread cancellation of events is to create “social distancing” to lower the infection rate and prevent health care systems from being overwhelmed. New York State Department of Health has a Coronavirus Website with English and Spanish posters for preventing coronavirus infection (https://health. ny.gov/diseases/communicable/ coronavirus/).

The U.S. Centers for Disease Control and prevention (CDC) provides clear guidance about preventing infection in both English and Spanish. They also provide a number of printable factsheets and posters in English and Spanish suitable for use in the workplace. (Download at: https:// www.cdc.gov/coronavirus/2019-ncov/ communication/factsheets.html) Employer Actions Steps Your farm workforce is not immune to coronavirus, please begin taking steps to protect yourself and your employees.

1. Talk with your employees about coronavirus, how it spreads, and how to prevent getting infected.

2. Print the CDC factsheets and posters, post in your workplace and employee housing facilities.

3. Provide guidance to help employees clean and disinfect employer-provided housing. Follow up with employees and manage the process to be sure that this happens. Set up a regular weekly Page 6

and daily schedule for cleaning. CDC guidance for cleaning homes: https:// www.cdc.gov/coronavirus/2019ncov/community/home/cleaningdisinfection.html 4. Clean and disinfect your workplace.

The employee breakroom and bathroom are great places for virus to be transmitted. Clean and disinfect any areas where employees congregate or routinely touch items such as doorknobs and computer keyboards.

Set up daily and weekly cleaning schedules.

5. Provide cleaning supplies such as cleaning solutions, buckets, mops, brushes, etc for cleaning at work and for those living in employer-provided housing. (CDC list of approved antimicrobial cleaning products: https://www.epa.gov/sites/production/ files/2020-03/documents/sars-cov-2list_03-03-2020.pdf) 6. Review your sick leave policy. The first advice for people who are sick is to stay home except to get medical care. Do you provide paid sick leave for your employees? If you do not, will employees feel financially obligated to come to work even if they are sick?

7. Communicate with employees that they should stay home if they are sick.

Employees sometimes come to work believing they will face punishment or firing if they miss work. Be sure your employees understand that their health and that of their co-workers’ comes first. Communicate and make a plan to cover for sick employees.

CDC provides posters in English and Spanish covering symptoms of novel coronavirus.

8. Prepare your disaster contingency plan. What will you do if 50% of your employees become sick and unable to work? Are there neighboring farms who might be able to share resources in an emergency? Who will manage for a few weeks if you or another key

Extension Connection

June 2020

manager are unable to leave your house or are hospitalized?

Cornell provides the Extension Disaster Education Network (EDEN) to provide community education resources across the entire disaster cycle of preparedness, response, and recovery.

Penn State also provides farm disaster preparedness resources.

At minimum, share the guidelines below from New York state with your employees and family.

NYS DOH Prevention Tips While there is currently no vaccine to prevent this virus, these simple steps can help stop the spread of this and other respiratory viruses: • Wash your hands often with soap and water for at least 20 seconds. If soap and water are not available, use an alcoholbased hand sanitizer.

• Avoid touching your eyes, nose and mouth with unwashed hands.

• Avoid close contact with people who are sick.

• Stay home when you are sick.

• Cover your cough or sneeze with a tissue, then throw the tissue in the trash.

• Clean and disinfect frequently touched objects and surfaces.

Source: http://agworkforce.cals.cornell. edu/2020/03/12/novel-coronavirusprevention-control-for-farms/ article wrote

by Richard Stup, Cornell University.

COVID-19 SAFETY PLANS REQUIRED FOR ALL BUSINESSES IN “NEW YORK FORWARD” New York Forward is the state’s plan to begin re-opening in phases as regions of the state achieve certain COVID-19 management metrics.

An important part of New York Forward is for all businesses to have a customized, written safety plan that details specifically how each business will prevent and manage COVID-19.

Details for particular industries, including agriculture can be found here: https://forward.ny.gov/ industries-reopening-phase.

All Farms Need a Plan All farms are required to have a written plan, this includes essential, food-producing farms (e.g., dairy, fruit, vegetable) that have been open all along, and non-food-producing farms (e.g., ornamental horticulture, equine). The state provides a Business

Safety Plan Template that farmers can use to meet the requirement.

Completed safety plans do “not need to be submitted to a state agency for approval, but must be retained on the premises of the business and must (be) made available to the New York State Department of Health (DOH) or local health or safety authorities in the event of an inspection.” If a business already has a prior written plan that addresses some or all of the issues in the safety plan, then that plan can be updated to current guidelines and used as the safety plan. A Cornell Extension team is working to develop further educational resources to help farms with safety plan compliance.

For more information visit the Cornell Agricultural Workforce Development website at http://agworkforce.cals. cornell.edu/2020/05/19/covid19-safety-plans-required-for-allbusinesses-in-new-york-forward/ or reach out to CCE Ag & Food Systems team by calling our office or emailing mm2592@cornell.edu.

DHI Report:

April

Herdcode HERDOWNER

SAMPLE NO. BREED COWS TYPE

MILK FAT PROTEIN

21470096 BRANDON PETERS DAIRY DHI-AP

H

100.7 20942 753

654

21470146 THONY'S DAIRY

DHI-AP

H

59.7 18152 692

562

21470021 GLASSEL, ROBERT

DHI-AP

H

46.5 14833 551

452

Extension Connection

June 2020

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USDA ANNOUNCES DETAILS OF DIRECT ASSISTANCE TO FARMERS THROUGH THE CORONAVIRUS FOOD ASSISTANCE PROGRAM: FARMERS AND RANCHERS TO RECEIVE DIRECT SUPPORT FOR LOSSES RELATED TO COVID-19 Submitted by Melinda Meddaugh, Ag & Food Systems Issue Leader U.S. Secretary of Agriculture Sonny Perdue recently announced details of the Coronavirus Food Assistance Program (CFAP), which will provide up to $16 billion in direct payments to deliver relief to America’s farmers and ranchers impacted by the coronavirus pandemic. Beginning May 26, the U.S. Department of Agriculture (USDA), through the Farm Service Agency (FSA), will be accepting applications from agricultural producers who have suffered losses.

Background: CFAP provides vital financial assistance to producers of agricultural commodities who have suffered a five-percent-or-greater price decline due to COVID-19 and face additional significant marketing costs as a result of lower demand, surplus production, and disruptions to shipping patterns and the orderly marketing of commodities.

Farmers and ranchers will receive direct support, drawn from two possible funding sources. The first source of funding is $9.5 billion in appropriated funding provided in the Coronavirus Aid, Relief, and Economic Stability (CARES) Act to compensate farmers for losses due to price declines that occurred between mid-January 2020, and mid-April 2020 and provides support for specialty crops for product that had been shipped from the farm between the same time period but subsequently spoiled due to loss of marketing channels. The second funding source uses the Commodity Credit Corporation Charter Act to compensate producers for $6.5 billion Page 8

in losses due to on-going market disruptions.

Non-Specialty Crops and Wool Non-specialty crops eligible for CFAP payments include malting barley, canola, corn, upland cotton, millet, oats, soybeans, sorghum, sunflowers, durum wheat, and hard red spring wheat. Wool is also eligible. Producers will be paid based on inventory subject to price risk held as of January 15, 2020. A payment will be made based 50 percent of a producer’s 2019 total production or the 2019 inventory as of January 15, 2020, whichever is smaller, multiplied by the commodity’s applicable payment rates.

Specialty Crops For eligible specialty crops, the total payment will be based on the volume of production sold between January 15 and April 15, 2020; the volume of production shipped, but unpaid; and the number of acres for which harvested production did not leave the farm or mature product destroyed or not harvested during that same time period, and which have not and will not be sold. Specialty crops include, but are not limited to, almonds, beans, broccoli, sweet corn, lemons, iceberg lettuce, spinach, squash, strawberries and tomatoes. A full list of eligible crops can be found on farmers.gov/ cfap. Additional crops may be deemed eligible at a later date.

Livestock Livestock eligible for CFAP include cattle, lambs, yearlings and hogs. The total payment will be calculated using the sum of the producer’s number of livestock sold between January 15 and April 15, 2020, multiplied by the payment rates per head, and the highest inventory number of livestock between April 16 and May 14, 2020, multiplied by the payment rate per head.

Dairy For dairy, the total payment will be calculated based on a producer’s certification of milk production for the first quarter of calendar year 2020 multiplied by a national price decline during the same quarter. The second part of the payment is based a national adjustment to each producer’s production in the first quarter.

Extension Connection

June 2020

Eligibility There is a payment limitation of $250,000 per person or entity for all commodities combined. Applicants who are corporations, limited liability companies or limited partnerships may qualify for additional payment limits where members actively provide personal labor or personal management for the farming operation.

Producers will also have to certify they meet the Adjusted Gross Income limitation of $900,000 unless at least 75 percent or more of their income is derived from farming, ranching or forestry-related activities. Producers must also be in compliance with Highly Erodible Land and Wetland Conservation provisions.

Applying for Assistance Producers can apply for assistance beginning on May 26, 2020. Additional information and application forms can be found at farmers.gov/cfap.

Producers of all eligible commodities will apply through their local FSA office. Documentation to support the producer’s application and certification may be requested. FSA has streamlined the signup process to not require an acreage report at the time of application and a USDA farm number may not be immediately needed.

Applications will be accepted through August 28, 2020.

Payment Structure To ensure the availability of funding throughout the application period, producers will receive 80 percent of their maximum total payment upon

approval of the application. The remaining portion of the payment, not to exceed the payment limit, will be paid at a later date as funds remain available.

USDA Service Centers are open for business by phone appointment only, and field work will continue with appropriate social distancing. While program delivery staff will continue to come into the office, they will be working with producers by phone and using online tools whenever possible.

All Service Center visitors wishing to conduct business with the FSA, Natural Resources Conservation Service, or any other Service Center agency are required to call their Service Center to schedule a phone appointment. More information can be found at farmers. gov/coronavirus.

in Delaware County, 44 West Street, Suite 2, Walton, NY 13856 (607) 865-4005

Source: Cornell Agricultural Workforce Development and USDA Farm Service Agency

Our local service center is located

ORVED VM16 CHAMBER VACUUM SEALER BRAND NEW, never been used. Comes with bags.

Asking $3000 or best offer.

PANASONIC SONIC STEAMER COMMERCIAL MICROWAVE USED. In good Condition.

Asking $1500 or best offer.

CONTACT Erica Lynch at ell68@cornell.edu or 845-292-6180 Extension Connection

June 2020

Page 9

ASIAN GIANT HORNETS: A CONCERN FOR NEW YORK? Submitted by Brenda Miller, Environment & Natural Resources Program Manager

Asian giant hornet, pinned. Photo by Allan Smith-Pardo, USDA APHIS PPQ, Bugwood. org

By now, many Americans reading or watching the news have heard about “murder hornets” from Asia invading the American landscape. It is true that in many parts of East Asia, Japan in particular, a large hornet lives and feasts upon honey bees and other insects. This is the Asian giant hornet (AGH), or Vespa mandarinia, which is a relative of the European hornet (Vespa crabro) that we typically see in North America. The European hornet is an import to America that has naturalized, or become established here as if it was native. The Asian giant hornet has just arrived on North America’s west coast, by unknown means. Residents and beekeepers alike are hoping it doesn’t become naturalized in America.

The Asian giant hornet is the world’s largest, measuring 1.6 to 2 inches long, with a particularly large yelloworange head. It is a social insect, living in colonies built in soil burrows dug by rodents and other animals.

While people may not often see Asian giant hornets, beekeepers will definitely notice their decimated colonies of honey bees. It takes a handful of Asian giant hornets to slaughter an entire honey bee colony, after which hornets feed on the larvae, pupae and honey inside the hive. Japanese honey bees, which are a different species of honey bee than what we raise in North America, can fight back against AGH by surrounding and super-heating the wasp in a ball of bee bodies. Our European honey bees do not have this defense behavior. If AGH becomes established in the US and Canada, the greatest threat will be to beekeepers and their honey bees.

The hazard to humans posed by the stings of AGH is real. The venom is toxic and with their long stingers, AGH can inject more venom into a wound than most other stinging insects. Stings lead to intense pain and swelling, and can induce renal failure and anaphylaxis. Multiple stings can be deadly. But, these hornets do not come after humans and left alone, they mind their own business. The efforts to eradicate AGH from Washington State and Canada will be a priority aimed at avoiding their permanent establishment in the US. Unlike claims in some media outlets, it will likely take many years for this wasp to spread across the country on its own if we fail to eradicate it. Beekeepers will be on the front lines of detection.

Asian giant hornet, Photo by Allan SmithPardo, USDA APHIS PPQ, Bugwood.org

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Extension Connection

June 2020

There are several species of wasps in the US that are very commonly confused with AGH: Cicada Killer – Sphecius speciosus – a large, native, solitary wasp, does not readily sting or act aggressive toward humans, hunts cicadas, exclusively, digs burrows in the soil where eggs are laid upon the body of paralyzed cicadas. Common in suburban areas.

Cicada killer wasp, photo by Nancy Hinckle, bugwood.org

European Hornet – Vespa crabro – an introduced social species, colonies started by a single queen, colony builds and expands a tan paper ball nest typically in hollow trees and abandoned barns and structures.

More common in rural areas. Not aggressive unless harassed.

European hornet pinned specimen, photo

by Allan Smith-Pardo, USDA APHIS PPQ, Bugwood.org

Paper Wasps – Polistes sp. – Slightly longer than yellowjackets, various colors, long legs, umbrella comb nest with a few to a few dozen wasps. Not

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European hornet pinned specimen, photo

by Allan Smith-Pardo, USDA APHIS PPQ, Bugwood.org

Baldfaced Hornet – Dolichovespula maculata – Large black-and-white wasp, not a true hornet, colonies started by a single queen, nest is a grey paper ball usually high in trees or on the side of structures. Not aggressive unless harassed.

Need an insect ID?

aggressive unless harassed.

A European paper wasp sits on a paper comb nest. Photo by David Cappaert, bugwood.org

The Bottom Line: A few Asian giant hornets were discovered in Washington State in 2019. The greatest threat is to honey bees and beekeepers. Efforts to eradicate this wasp are underway. New York does not have Asian giant wasps and hopefully won’t any time soon.

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Call the Call the CCE CCE Community Com C ommu muni nity ty Horticulture Hort Ho rtic icul ultu ture re helpline hel h elpl plin ine e at 845-292-6180, 84584 5-29 2922-61 6180 80,, Ex Ext. t. 1 123 23 or email ema e mail il Brenda Bre B rend nda a at blm254@cornell.edu. blm2 bl m254 54@c @cor orne nell ll.e .edu du..

A baldfaced hornet resting, photo by Johnny N Dell, bugwood.org

Yellowjackets (many species) – Vespula sp. – Small yellow-and-black wasps that nest in large colonies in soil and other man-made cavities.

Can be aggressive, especially in early fall

Source: Andrew Freedman and Lauren Tierney,“The Silver Lining to Coronavirus Lockdowns: Air Quality is Improving,” The Washington Post, April, 9, 2020, https://www. washingtonpost.com/weather/2020/04/09/ air-quality-improving-coronavirus/

A “ground hornet” or “widow yellowjacket, photo by J.L. Gangloff-Kaufmann

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A DEEPER LOOK AT HOME INSULATION Submitted by Sean Welsh, Energy Resource Educator Building owners with inefficient buildings in need of insulation updates face a wide array of choices when it comes to building materials. One of the most important decisions when it comes to building updates is what type of insulation products to install.

The marketplace offers many different options for consumers. Having an idea about what these products are can aide in planning.

Before beginning to select insulation materials, contractors and the DIY homeowners should consider air sealing penetration. Most insulation products on the market require air sealing prior to being installed. Only spray foam insulation and properly sealed ridged foam board, covers both air sealing and insulating in one step.

Without air sealing, air will still be able to infiltrate the indoor space, and

energy work such as insulating will not be as effective, resulting in increased energy costs. Another consideration when completing insulation work is a vapor barrier. Installed correctly, the vapor barrier will protect from condensation and moisture getting into the insulation and making it ineffective.

Another aspect of selecting materials for an energy project is understanding R-Value. R-Value is the ability of insulating materials to reduce air flow and provide thermal resistance from a conditioned or insulated space to the outside. The higher the R-Value, the greater ability of the material to insulate.

Understanding what building and energy codes recommend when it comes to applying insulation in homes should be adhered to when taking on insulation and energy efficiency projects. R-Value can be found in all materials used in construction. For example, plywood has an R-Value,

as does a 2 x 4, and a pane of glass.

Items such as a pane of glass can vary in R-Value depending on added treatments. Glass, such as an argon gas treated double pane window, will greatly improve the R-Value of a single pane of glass. Below is a chart that explains different insulation materials, density of the material, and the R-Value after installed properly. Each insulation material is installed differently and it is a good idea to talk with an energy efficiency professional about your home’s needs.

Consumers looking to tackle high energy bills and drafty spaces in New York State can have a home energy audit to better understand their homes’ efficiency needs. Home energy audits are free or reduced for residential consumers. If you are interested in an energy audit, contact Community Energy Advisor Sean Welsh at sw288@cornell.edu or 845 292-6180 Ext. 127.

Thermal Performance of Common Insulation Materials Fiberglass

Cellulose

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R-Values obtained from the Cellulose InsulationManufacturers Association

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Rigid Board

Spray Applied Foam

Duct Board and Duct Liner

Sources: Supplement C - 2 WSEC Builder’s Field Guide, 7th Edition, 2006 • Washington State University Extension Energy Program. n.d.

“Supplement C - 2 WSEC Builder’s Field Guide, 7th Edition, 2006 • Washington State University Extension Energy Program.”

Accessed 1, 2020. http://www.energy.wsu. edu/Documents/Supplement_C-2006A.pdf.

Weiner, C, and Insulating Colorado Homes. n.d. “Insulating Colorado Homes.” Accessed April 2020. https://extension.colostate.edu/ docs/pubs/consumer/10635.pdf

CEEP Rebate Tip! Air A ir Source Source Electric Electric Heat Heat Pumps Pumps New N ew York York utility utility programs programs are are now now offering offering rebates rebates o n Air Air Source Source Heat Heat Pumps.

Pumps. Air Air source source heat heat pumps pumps on rrun un on on electricity electricity and and come come in in various various sizes sizes for f or omes of of all all sizes. sizes. These These systems systems offer offer cooling cooling homes h a nd p rovide a heating heating alternative alternative for for consumers consumers and provide llooking ooking to to reduce reduce fossil fossil fuel fuel consumption, consumption, or or those those llooking ooking to to reduce reduce their their fuel fuel costs. costs.

For more information, visit: https://www.nyserda.ny.gov/Residents-andp y yg Homeowners/Heat-and-Cool-Your-Home/ p Heat-Pumps

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TIPS FOR MEAL KIT & FOOD DELIVERY SAFETY Submitted by SueAnn Boyd, Healthy Schools Coordinator

left outside until someone is at home.

If you can’t be there in person, see if a neighbor can.

can be unsafe and still taste, look, and smell OK. When in doubt, throw it out.

Home-delivered groceries, subscription meal kits, and mail-order food can be convenient. Make sure food safety is part of the package, too. Homedelivered food must be handled properly to prevent food poisoning.

Find a safe space for delivery if no one will be at home when food arrives. Food should be delivered to a cool, shaded, and secure location where pests and rodents won’t be able to get it. Let the company know where you would like them to leave your box.

Safe Food Handling

Safe Food Delivery and Receipt

Rinse fresh fruits and vegetables under running water.

Whether food is shipped to your home or delivered by a local service, it needs to stay at a safe temperature to prevent the growth of germs that could make you sick. Follow these tips to keep you and your family safe while enjoying meals prepared at home from these foods.

Before Ordering Ask questions Àrst. Research companies and call customer service to ask about food safety standards.

This is particularly important if you are buying the food for someone who is more likely to get food poisoning: • Adults age 65 and older • Children younger than age 5 • People who have health problems or take medicines that lower the body’s ability to fight germs and sickness (weakened immune system) • Pregnant women Ask how the company responds if food is delivered at an unsafe temperature or is otherwise not safe to eat. Find out if the company provides information with each shipment on safe handling and preparation of food, including cooking temperatures.

Arrange for delivery when someone is at home so food can be refrigerated quickly instead of being Page 14

Examine the box and packaging.

When you get your delivery, look for stickers on the box that say “Keep Refrigerated” or “Keep Frozen” if you ordered perishable food such as meat, seafood, poultry, eggs, or dairy.

Check the temperature with a food thermometer.

Perishable food should arrive frozen, partially frozen with ice crystals still visible, or at least as cold as it would be in a refrigerator (40°F or below).

The only way to know the food is safe to eat is to use a food thermometer to make sure the food is 40°F or below.

Even if a perishable food product is smoked, cured, vacuum-packed, or fully cooked, it still must be kept cold.

Make sure the company uses insulated packaging and materials such as dry ice or frozen gel packs to keep perishable food cold in transit.

Refrigerate or freeze your delivery as soon as possible. Bacteria can multiply rapidly if food is kept in the “danger zone” between 40°F and 140°F for more than two hours. After you have made sure that the food was delivered at a safe temperature, store it in the refrigerator or freezer as soon as possible until you are ready to prepare it.

Notify the company if food arrives above 40°F. Don’t eat any of the food, or even taste it to see if it is safe. Food

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Wash your hands and kitchen utensils. Wash your hands with soap and water for at least 20 seconds before, during, and after handling any food and before eating. Wash your utensils, cutting boards, and countertops with hot, soapy water after using them.

Separate foods to avoid crosscontamination. Keep raw meat, poultry, seafood, and eggs away from other foods, and use separate cutting boards, plates, and utensils for these ingredients.

Refrigerate leftovers within 2 hours.

Make sure you know how long your leftovers will keep in the fridge.

Call toll-free federal food safety hotlines if you suspect that a food is contaminated or has made someone sick. For meat, poultry, or pasteurized egg products, call the USDA Meat & Poultry Hotline at 1-888-MPHotline (1-888-674-6854). For all other food products, call FDA’s Food and Cosmetic Information Center at 1-888-SAFEFOOD (1-888-723-3366).

Sources: CDC.gov,fightback.org.FDA.gov,USDA. gov

CCE Sullivan Spotlights

4-H Spotlight YOUNGSVILLE BUSY BEAVERS Sullivan Renaissance has honored the Youngsville Busy Beavers Club once more with a 2020 Beautification Grant. First recognized in 2017 for transforming a neglected garden at the former Youngsville Elementary School into a butterfly garden project, the club has continued to maintain this project to date adding more plants each year to provide yearround sustenance for pollinators.

Originally an opportunity to bring the club together, members and their families now rotate responsibilities to keep the garden’s beauty intact. The 2020 Sullivan Renaissance Award is in recognition of the club’s dedication and efforts “to maintain and protect what the group has so admirably accomplished.”

First chartered in 1976, the Youngsville Busy Beavers has nurtured generations of 4-H’ers.

Coordinating club leaders Mary Nosek and Sue Peters currently work with 13 members ranging in age from 7 to 17.

Ag Spotlight FURMAN FARMS: A BICENTENNIAL FARM This year marks the 200th year Furman Farms has been operating in Grahamsville, New York! This farm has been stewarded through seven generations of family members and began as a dairy operation in 1820.

After the industry took a down turn in 1992, the Furman’s transitioned to a beef operation. They currently run a cow-calf operation consisting of 75 head of Hereford cattle, selling at auction. They ranch on 240 acres, owned presently by Van and Julie who farm full-time with their father Harvey and mother Carol. They have three children, Adam, Van, and Anna, who are involved in the FFA (formerly known as Future Farmers of America) and are proud of the family’s long farming heritage. Adam is currently applying for the New York Agricultural Society Bicentennial Farm Award on behalf of the family farm. Cornell Cooperative Extension is a proud to support the Furman’s long history of agriculture, and in awe of the perseverance this commitment takes and the benefit it provides to our community.

Hort Spotlight ONLINE PLANT SALE “This being my first year working at CCE Sullivan as the Environmental and Natural Resources Program Manager, I was excited about the Annual Plant Sale. I imagined working with volunteers and students from BOCES in the greenhouse; working with the CCE staff to set and clean up. Most of all, I looked forward to the mad rush as the doors open on sale day and everyone elbows their way to their favorite plants.

Then came Covid 19.

As our office closed and in-person programs cancelled, it was inevitable.

No plant sale.

But as we are re-imagining everything in this auspicious time, we created an online version of our plant sale.

Borrowing from the ‘built the plane while we were flying’ analogy you could say we dreamed up the Zinnia as it was in the greenhouse growing.

Though there were no elbows flying, you responded with the enthusiasm, generosity, and passion for plants that marks the hope and excitement of a new growing season. Thank you.”

-Brenda Miller

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June Focus: Fast Facts, Cool Tools, & News to Use!

June is National Dairy Month

“The cow is of the bovine ilk; one end is moo, the other milk.”

-- Ogden Nash

There are roughly 350 "squirts" in a gallon of milk!

B e fo r e m i l k machines ing i nve n t e d i we r e fa r m e r s c on 1 8 9 4 , about 6 c uld only milk i t t a ke s l e ow s / h r. N ow, m i nu t e s, u ss s t h a n 5 m a c h i n e. i n g a m i l k i n g T h e fi r s t c A m e r i c a aow i n J a m e s t o w nr r i v e d i n t h e 1611. Unt colony in n e a r l y evei l t h e 1 8 5 0 ’s, h a d i t s ow r y fa m i l y n c ow !

Cows have 32 teet bottom, with a de

Page ge 16

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h, all of them on th

ntal pad on top.

e

June Focus: Healthy Tips of the Month!

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IRREGULAR SLEEP PATTERNS DOUBLE DISEASE RISK Submitted by Bonnie Lewis, RN Dependent Care Educator Older adults with irregular sleep patterns — meaning they have no regular bedtime and wakeup schedule, or they get different amounts of sleep each night — are nearly twice as likely to develop cardiovascular disease as those with more regular sleep patterns, according to a new study funded in part by the National Heart, Lung, and Blood Institute (NHLBI), part of the National Institutes of Health.

The five-year study suggests that an irregular sleep pattern may be a novel and independent risk factor for cardiovascular disease (CVD), and that maintaining regular sleep patterns could help prevent heart disease just as physical activity, a healthy diet, and other lifestyle measures do, the researchers said.

Findings from the prospective study — the first believed to link sleep irregularity to the development of CVD — were published online on March 2 in the Journal of the American College of Cardiology.

“We hope that our study will help raise awareness about the potential importance of a regular sleep pattern in improving heart health. It is a new frontier in sleep medicine,” said lead study author Tianyi Huang, Sc.D, an epidemiologist with the Channing Division of Network Medicine at Brigham and Women’s Hospital in Boston.

“Research has linked irregular sleep schedules to a constellation of diseasecausing abnormalities in body function, including changes in blood sugar and inflammation,” said Michael Twery, Ph.D., director of the NHLBI’s National Center on Sleep Disorders Research. “This study is important because it is among the largest of its kind, and it specifically associates these irregular sleep patterns with an increased risk for cardiovascular disease.”

Previous studies have linked insufficient Page 18

amounts of sleep to a higher risk of obesity, diabetes, and heart disease, which are among the reasons doctors emphasize the importance of getting seven to eight hours of sleep per night.

Although researchers have suspected that high day-to-day variability in sleep duration and timing might also have negative effects on heart health, its effect remained unclear.

In the current study, the researchers followed 1,992 men and women, 45-84 years old, who did not have CVD at the start of the study. The participants, who were part of the NHLBI-funded MultiEthnic Study of Atherosclerosis (MESA), lived in communities across the United States. Of the participants, about 38% were white, 28% African American, 22% Hispanic, and 12% Chinese American.

They were followed for about five years (2010-2016) after having a sleep examination.

To measure sleep irregularity, the participants wore actigraph devices on their wrists to closely track sleep and wake activity for seven consecutive days, including weekends. The actigraphs resemble smart watches but are designed to specifically measure whether a person is active or at rest, which correlates to wakefulness and sleep. They also underwent a one-night at-home polysomnography — a comprehensive sleep test — at the beginning of the study and took a questionnaire-based sleep assessment.

During the five-year follow-up period, 111 participants developed CVD events, including heart attack and stroke, or died from CVD-related causes. The researchers found that participants with the most irregular sleep duration or timing had more than double the risk of developing a CVD event over the follow-up period compared to those with the most regular sleep patterns. The associations remained strong even after adjusting for known cardiovascular risk factors and other sleep variables such as obstructive sleep

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apnea and average sleep duration, the researchers said.

The association between irregular sleep and CVD appeared stronger among racial/ethnic minority populations, particularly African Americans, than among whites, the researchers said. This finding is consistent with recent studies that show racial minorities tend to have a higher risk of sleep disorders than whites.

Although past studies suggest that women are more likely than men to be affected by unhealthy sleep, the current study did not find significant gender differences.

The researchers said they are still unclear about the exact biological mechanisms behind the sleep irregularity and CVD link, but they suspect that multiple factors, including harmful disturbances in the body’s circadian rhythm — the 24-hour internal body clock which controls the sleep-wake cycle — may be in play.

Recent studies by the same researchers linked irregular sleep patterns to harmful metabolic changes associated with obesity, diabetes, and high cholesterol, and they suspect similar processes might also influence CVD risk.

In future studies, the researchers said they will look for blood biomarkers that may help explain the apparent link. Larger studies with longer follow-up will also be important to confirm these findings. A better understanding of the root causes could lead to new interventions that could help people better regulate their sleep patterns, such as wearing devices or using specialized mobile apps designed to reduce irregular sleep, the researchers said. Medicinal interventions also may be possible, they noted.

Source: NIH National Institutes of Health, https:// www.nih.gov/news-events/news-releases/studyfinds-irregular-sleep-patterns-double-riskcardiovascular-disease-older-adults Study: Actigraphy-measured Sleep Regularity and Risk of Incident Cardiovascular Disease: the Multi-Ethnic Study of Atherosclerosis DOI: 10.1016/j.jacc.2019.12.054

4-H CAN HELP YOU WITH YOUR POCKET PETS Submitted by Barbara Moran, 4-H Animal Science Program Coordinator Pocket pets, rabbits, cavies, cats and dogs, oh my! Never fear, Cornell Cooperative Extension Sullivan County’s 4-H Youth Development team is here to help you get a handle on those animals.

Who doesn’t love a cute puppy or kitten?

The problem is they grow up and are a lot of responsibility for your household.

Hopefully, you gave this purchase a great deal of thought and carefully considered how you and your family would care for your new pet. If it was more of a spontaneous decision, it’s OK, it happens to the best of us. But now you need to make a plan to ensure the safety and well-being of your new pet. When you get frustrated, take a moment to remember the joy when you agreed to the pet, or the huge smile that appeared on that special someone’s face when they received the

gift. It is that moment that will get you through the tough times.

Extension Department of Animal Science website at https://4h.ansci.cornell.edu/.

Small animals of all kinds make great pets, provide hours of therapy and enjoyment to us, and they can make great 4-H projects. Your first order of business is making sure you can provide food, shelter and medical care to your new pet.

Then, you need to work on socializing and bonding with your pet. Helping your pet learn the rules of the house and expectations for behavior requires you and your family to be consistent. Handling your pet properly is very important and you can get help in learning how to work with your pet from others who have experience.

Members and leaders can learn about their animals and spend time with friends.

Youth can just enjoy their animals at home, a show and even participate in contests.

Contact the Sullivan County 4-H Office at sullivan@cornell.edu, leave a message at 845-292-6180, or give us a shout on our social media to learn more.

Cornell Cooperative Extension Sullivan County offers a variety of pocket pets, rabbits, cavies, cats and dogs resources that include sheets on providing care and showing your animals. You can find information on cats and dogs and other animals at the Cornell University 4-H

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10

tips

Nutrition

Education Series

be food safe 10 tips to reduce the risk of foodborne illness

Dairy Fruits

Vegetables

Grains

Protein

A critical part of healthy eating is keeping foods safe. Individuals in their own homes can reduce contaminants and keep food safe to eat by following safe food handling practices. Four basic food safety principles work together to reduce the risk of foodborne illness—Clean, Separate, Cook, and Chill. These four principles are the cornerstones of Fight BAC!®, a national public education campaign to promote food safety to consumers and educate them on how to handle and prepare food safely.

SEPARATE

CLEAN

1

wash hands with soap and water

Wet hands with clean running water and apply soap.

Use warm water if it is available. Rub hands together to make a lather and scrub all parts of the hand for 20 seconds.

Rinse hands thoroughly and dry using a clean paper towel.

If possible, use a paper towel to turn off the faucet.

2

sanitize surfaces

Surfaces should be washed with hot, soapy water.

A solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of water can be used to sanitize surfaces.

3

clean sweep refrigerated foods once a week

At least once a week, throw out refrigerated foods that should no longer be eaten. Cooked leftovers should be discarded after 4 days; raw poultry and ground meats, 1 to 2 days.

4 5

keep appliances clean

Clean the inside and the outside of appliances.

Pay particular attention to buttons and handles where cross-contamination to hands can occur.

rinse produce

Rinse fresh vegetables and fruits under running water just before eating, cutting, or cooking. Even if you plan to peel or cut the produce before eating, it is important to thoroughly rinse LW ¿UVW WR SUHYHQW PLFUREHV IURP WUDQVIHUULQJ from the outside to the inside of the produce.

United States Department of Agriculture Center for Nutrition Policy and Promotion

Page 20

6 7

separate foods when shopping Place raw seafood, meat, and poultry in plastic bags.

Store them below ready-to-eat foods in your refrigerator.

separate foods when preparing and serving

Always use a clean cutting board for fresh produce and a separate one for raw seafood, meat, and poultry. Never place cooked food back on the same plate or cutting board that previously held raw food.

COOK AND CHILL

8 9

use a food thermometer when cooking

A food thermometer should be used to ensure that food is safely cooked and that cooked food is held at safe temperatures until eaten.

cook food to safe internal temperatures

One effective way to prevent illness is to check the internal temperature of seafood, meat, poultry, and egg dishes. Cook all raw beef, pork, lamb, and veal steaks, chops, and roasts to a safe minimum internal temperature of 145 °F. For safety and quality, allow meat to rest for at least 3 minutes before carving or eating. Cook all raw ground beef, pork, lamb, and veal to an internal temperature of 160 °F. Cook all poultry, including ground turkey and chicken, to an internal temperature of 165 °F (www.isitdoneyet.gov).

10

keep foods at safe temperatures

Hold cold foods at 40 °F or below. Keep hot foods at 140 °F or above. Foods are no longer safe to eat when they have been in the danger zone between 40-140 °F for more than 2 hours (1 hour if the temperature was above 90 °F).

Go to www.ChooseMyPlate.gov for more information.

Go to www.fsis.usda.gov for food safety information.

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June 2020

DG TipSheet No. 23 October 2012

USDA is an equal opportunity provider and employer.

10

consejos Serie de educaciĂłn en nutriciĂłn

sanidad en la alimentaciĂłn 10 consejos para reducir el riesgo de

enfermedades por contaminaciĂłn de alimentos

Una parte crĂ­tica de la alimentaciĂłn saludable es mantener la sanidad de los alimentos. Las personas en sus propias casas pueden reducir la posibilidad de contaminar los alimentos siguiendo buenas prĂĄcticas al manipular los alimentos. Hay cuatro principios bĂĄsicos de sanidad alimentaria para reducir el riesgo de contraer enfermedades por contaminaciĂłn de los alimentos: lavar, separar, cocinar y refrigerar. Estos cuatro principios son la base de “Fight Bac!â€? ÂŽ una campaĂąa Nacional para promover sanidad alimentaria para los consumidores y para educarlos en cĂłmo manipular y preparar los alimentos.

LAVAR

SEPARAR

1

lĂĄvese las manos con jabĂłn y agua

Moje sus manos con agua limpia y aplique el jabĂłn.

Use agua caliente si hubiera. Frote sus manos para esparcir el jabĂłn por 20 segundos y asegurarse de limpiar todas las partes de la mano. Enjuage las manos y sĂŠqueselas usando una toalla de papel lĂ­mpia. Si es possible use la toalla de papel para cerrar el caĂąo (pluma) de agua.

2 3

VDQLWL]H ODV VXSHUÂżFLHV

/DV VXSHUÂżFLHV GHEHQ VHU ODYDGDV FRQ DJXD MDERQRVD FDOLHQWH 3DUD VDQLWL]DU ODV VXSHUÂżFLHV SXHGH XVDUVH XQD soluciĂłn de 1 cuchara de cloro para blanquear sin olor por 1 galĂłn de agua.

limpie la refrigeradora una vez por semana

Por lo menos una vez por semana, descarte los alimentos de la refrigeradora que no van a ser utilizados. Las comidas recalentadas deben ser descartadas despuĂŠs de 4 dĂ­as; pollo o carnes de res crudas despuĂŠs de 1 o 2 dĂ­as.

4 5

mantenga los utensilios lĂ­mpios

Limpie fuera y dentro de los utensilios. Ponga atenciĂłn a las uniones y asas o mangos donde pudiera ocurrir contaminaciĂłn cruzada con las manos.

enjuage los productos frescos

Enjuage los vegetales y frutas frescas en agua corriente antes de comerlos, cortarlos o cocinarlos. Incluso si planea pelar o cortar antes de comerlos, es muy importante que los enjuague bien para prevenir el transpaso de microbios de la parte externa a la interna de los productos.

6 7

separe los productos al comprar

Separe las carnes de pescado, res y aves crudas en bolsas de plĂĄstico.En el refrigerador, guarde ĂŠstos productos debajo de los productos listos para comer.

separe los productos cuando los prepare o los sirva

Siempre use una tabla de cortar limpia para los productos frescos y otra para las carnes de pescado, mariscos , res y aves. Nunca ponga alimentos cocidos en el mismo plato o tabla de cortar donde previamente puso carne cruda.

COCINAR Y REFRIGERAR

8

cuando cocine use un termĂłmetro de alimentos

9

cocine alimentos hasta lograr temperaturas internas seguras

Use un termĂłmetro de alimentos para asegurar que los alimentos hayan sido cocinados a temperaturas seguras y que los alimentos cocidos sean mantenidos a las temperaturas requeridas hasta que sean consumidos.

Una forma efectiva de prevenir enfermedades por contaminación de los alimentos es chequear la temperatura interna de las carnes de pescado, res, aves, y platos preparados con huevo. Cocine las carnes crudas de res, cerdo, carnero y otros a una temperatura interna mínima de 145 °F. Para seguridad y calidad, espere 3 minutos antes de cortar o comer las carnes. Cocine todas las carnes molidas de res, cerdo, carnero u otros a una temperatura interna de 160 °F. Cocine todas las carnes de aves, incluyendo carne molida de pavo y pollo, a una temperatura interna de 165 °F (www.isitdoneyet.gov).

10

mantenga los alimentos preparados a temperaturas seguras

Mantenga las alimentos a 40 °F o por debajo. Mantenga los alimentos calientes a 140 °F o por encima. Los alimentos no son seguros para comer si Êstos han estado en el rango peligroso de 40-140 °F por mås de 2 horas (1 hora si la temperature estuvo por encima de los 90 °F).

United States Department of Agriculture Center for Nutrition Policy and Promotion

Visite www.ChooseMyPlate.gov para obtener mĂĄs informaciĂłn.

Visite www.fsis.usda.gov para informaciĂłn de sanidad alimentaria.

Extension Connection

June 2020

DG TipSheet No. 23 Octubre 2012

USDA is an equal opportunity provider and employer.

Page 21

THE REALITY OF THE IMPORTANCE OF OUR LOCAL FOOD SYSTEM Submitted by Ashley Tully, Agriculture Program Coordinator Although we have an abundance of food available in the United States, the past few weeks and the coming months have and will demonstrate that our food system is only as strong as the weakest link.

strong local food system. If we are able support local farmers and processors through the purchase of local foods, our community is stronger and more resilient on multiple levels. We not only have more economic security by supporting local farms and businesses and keeping local money local, but we also have a more secure food supply, and I can think of little else that is as important as having a plentiful supply of safe, healthy food.

it’s about the bigger picture – quality, safety, food security, and of course the local economy.

As a resource for agricultural production and economic development, Cornell Cooperative Extension of Sullivan County plays role in both educating farmers on production methods as well as promoting consumerism of local Food can be produced by farmers agricultural products. If you are in vast amounts, but if it can’t be interested in buying local food and do processed and distributed, then it is not not know where to go or who to ask, accessible to consumers. A food supply I have always been a strong proponent visit the CCE Sullivan website at http:// of buying locally, but even I have had that is reliant on a relatively small sullivancce.org/agriculture/buy-localan eye-opening experience the last number of very specialized, efficient sullivan-fresh or call the office at 845few weeks when I have realized how processing plants may work well 292-6180. A comprehensive guide of truly vulnerable our food system is when business is running as usual, but regional farmers, stores, reg will quickly falter if a and a farmers markets wrench is thrown into selling locally s the system due to its “If consumers ask for it, farmers will produce it. produced food, p extreme inflexibly.

However, food production is not like a faucet that can can also be found c We have seen this easily be turned on and off... We as consumers must through Hudson t at times during make a commitment to buying locally not only when Valley Bounty or V weather events, the shelves in the grocery store are bare, but on a Pure Catskills on P when trucks were not regular and consistent basis.” their websites, t able to reach certain as a well as on the locations; however, CCESC website.

C during those times, on a national level. We are lucky, here food was still available, it just was not in northern New York. We have the getting from Point A to Point B. resources to locally produce food The current situation is different, including milk, meat and produce. We and potentially much more dire.

Source: Cornell Cooperative Extension. also have people who are more than Food products are actually not being “The Reality of the Importance of Our Local willing to do it. However, as consumers, processed. This is being seen across Food System.” The Malone Telegram, May we need to support this production. the board from the milk markets 2, 2020. https://www.mymalonetelegram.

It all boils down to supply and demand. with milk being dumped due to lack com/localliving/food/the-reality-of-theIf consumers ask for it, farmers will of processing capacity to meet the importance-of-our-local-food-system/ produce it. However, food production demands of individual consumers article_90b3e5d3-925b-5ad8-93a1is not like a faucet that can easily be instead of bulk purchasers (food 11d6c3021e72.html. turned on and off.

It takes planning service industry), to the meat markets and a consistent demand in order for with meat being unable to be farmers to be able to meet consumer processed due to processing plants being closed, to the produce farms with needs. We as consumers must make a commitment to buying locally not a lack of migrant workers to harvest only when the shelves in the grocery crops. store are bare, but on a regular and This situation that is currently consistent basis. happening in the national food system Buying local food is much more than of our country should really bring looking at price and convenience, home the importance of having a Page 22

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

Support CCE Sullivan

4-H Accessible Technology: Expanding Our Reach Support CCESC’s eīort to invest in 4-H equipment that will raise the bar for our young leaders.

Donate at: givegab.com/campaigns/4-H-STEM

Sullivan Fresh: Reducing Food Insecurity Consider a contribuƟon to help expand Sullivan Fresh iniƟaƟves, and meet increased community need for fresh, healthy, local foods.

Donate at: givegab.com/campaigns/year-end-campaign