May Extension Connection Magazine 2021

Extension Connection

USPS-525-100

Sullivan County

YOUR LINK TO LOCAL, RESEARCH-BASED SOLUTIONS

VOL XCII NO. 5

MAY 2021

Woodbourne Correctional Facility donates to the Sullivan Fresh Community Cupboard.

Upcoming U pcoming Events Events & Programs Programs

Issue Isssue sue Highlights Higghhligghhts

Online Plant Sale

Marijuana & Cornell/CCE

Houseplant Video Series

DHI Reports: Feb & March

Family Caregiver Support Groups

Combating Spring & Summer Cooling Costs

Starting Your Vegetables Indoors Fly High Disc Golf Clinic Intro to Designing a Garden Space Virtual CCE Board of Directors Meeting

Sullivan Fresh Community Cupboard: Stories from the Road Elements of a Healthy, Equitable Community

Outdoor Living Skills

CCE Spotlights: Jane Sorensen, 4-H Horse Judging Winners, Vanessa Petrossian

Alzheimer’s Support Groups

Caring for Your Nutrition

See more events and opportunities on page 15 and www.sullivancce.org/events.

Check out page 12 for fast facts and healthy tips of the month!

Living Healthy for the Brain & Body

Welcome W elcome to to the the Issue!

Issue!

Page 3 Message from the Executive Director Page 5 Marijuana & Cornell Page 5 DHI Report: Feb, March Page 6 Combating Spring & Summer Cooling Costs Page 7 Online Plant Sale Info Page 7 Got Garden Grief?

Table Table of of Contents Contents Page 8 Sullivan Fresh Community Cupboard: Stories from the Road Page 10 Elements of a Healthy, Equitable Community Page 12 Fast Facts, Cool Tools, & News to Use! Page 13 Healthy Tips of May

Page 14 CCE Spotlights Page 15 Upcoming Programs Page 16 Caring for Your Nutrition Page 17 4-H Intro to Designing a Garden Space Page 18 Thank You, Sponsors!

CORRECTION: Due to an error, pages 6 and 10 of the March 2021 Extension Connection incorrectly listed Shawn Comfort as Action Toward Independence Systems Advocate. The spotlights should have listed him as Program Manager.

The Extension Connection (USPS-525-100) is published monthly for $25.00 enrollment by Cornell Cooperative Extension 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: bit.ly/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.

2021 BOARD OF DIRECTORS

STAFF MEMBERS

Robert Kaplan.............................President Amy Erlwein........................Vice President Klu Padu......................................Secretary John Kiefer...................................Treasurer Nadia Rajsz........................Legislative Rep. Adam Hughes.........................Cornell Rep. Jenny Chamberlain Marcie Ehrman Denise Frangipane John “JP” Lang Amanda Langseder Chris Ng Juanita Sarmiento Gary Silver Dara Smith George Stang

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Colleen Monaghan..............................................................................Executive Director Thomas Bosket............................................................................SALT Program Manager SueAnn Boyd.........................................................Healthy Schools Program Coordinator Elizabeth Clancy-DiBartolo.................................................Farmers’ Market Coordinator Martin Colavito................................................Community Cupboard Program Manager Kaitlyn Conklin............................................................................................4-H Educator Wanda V. Cruz..............................................Healthy Communities Program Coordinator Marylin Jones...........................................................................4-H 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 A. Slevin Nikolados............................................Administrator & Diversity Officer Ashley Tully...............................................................................Ag Program Coordinator Tara VanHorn........................................................................................Finance Manager Sean Welsh.............................................................................Energy Resource Educator John Wilcox..........................................................................................Facilities Manager Judy Arpadi, Cherene Audain, John Mastrangelo, Brian Vantassell.......Ag Market Coordinators

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May 2021

Hello Extension friends and family!

The CCE Sullivan Board of Directors’ Strategic Planning Committee and Program Advisory Committee (PAC) have been meeting to chart a vision for the association for the next five years, and to consider how we are addressing Diversity, Equity, and Inclusion in our role as public servants and our role as an employer.

To gain insight from the Sullivan County community, we will be reaching out to a variety of residents and partners through polls and surveys, short and long, around topics like community needs, program interests and accessibility, promoting a sense of belonging at CCE, and others.

Folks who complete the polls and surveys will receive a free, 6 month subscription to our electronic Extension Connection magazine!

You might notice in this month’s magazine, and those coming up, that we are experimenting with increased font size. We learned through our PAC, that the Americans with Disabilities Act recommendation is for document text size to be at least 14 point whenever possible, so we’re playing around with font sizes and page numbers to find a good balance between content and Extension Connection production costs. Please feel free to email your thoughts and feedback as we tweak the layout. You can reach us at sullivan@cornell.edu.

Last but not least, I know folks are wondering when we will begin resuming regular in-person group workshops and activities. The Board will be taking a look at current public health data, NYS Forward, and local public health services guidance at the May 26 meeting. I will report back on any changes to our current operations and offerings next month.

Until then, get some sun and enjoy the outdoors!

My very best, besst,

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

May 2021

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MARIJUANA & CORNELL/ COOPERATIVE EXTENSION Submitted by Ashley Tully, Ag Program Coordinator Written by Maire Ullrich, CCE Orange Ag Program Leader As many of you are aware, NYS passed legislation (https://www. nysenate.gov/legislation/ bills/2021/S854) to make adult possession and recreational use of marijuana legal in New York. As you read the legislation, just like all legislation, a lot of details have yet to be worked out in the rulemaking once the agency for the administration is established. It is proposed it could be as much as 2 years before retail sales occur.

But, marijuana is still not legal on a federal level.

Hemp, also Cannabis sativa, has been legal to grow on a federal level for several years now starting with changes in the 2014 Farm Bill. Hemp by definition is less than 0.3% THC content, and marijuana is anything over that number. The state and the federal government agree on this definition.

Why does the difference matter for New York growers of either type of Cannabis? Well, because both Cornell University and the Cooperative Page 4

Extension system derive some funding from the federal government and performing research or advising the public on anything about the crop risks violating the relationship. This is derived from two federal laws that govern higher education that preclude educational institutions that take federal funding from any activities in substances that are defined as controlled.

Even the medical marijuana industry is barred from assistance from federally funded entities. This is part of the reason medical research on the crop is limited in the US – because most hospitals, universities and other agencies that would typically do such trials are the recipients of federal funds. Now, there is an express permission Extension Connection

May 2021

that can be granted for research, but it is rare.

So, as it has been, staff are welcome to answer questions about hemp production, processing, and its regulations but not about marijuana.

If a potential grower has questions about recreational marijuana production, they should call Farm Bureau or other producer organizations to find assistance. The one lesson I will impart from the hemp industry is that suddenly there will be a lot of “experts” to help with various aspects of production/marketing etc. and few of them are experts. From “growers” to lawyers, thoroughly check out resumes and references before hiring, buying genetics or equipment from anyone.

DHI Reports: March HERDOWNER

SAMPLE TYPE BREED

21470021

GLASSEL, ROBERT

DHI-AP

HO

47

17155

613

510

21470096

BRANDON PETERS DAIRY DHI-AP

HO

95

23011

820

714

21470146

THONY'S DAIRY

DHI-AP

HO

52

17558

681

548

21475169

NYNEEKA NORBURY

DHIR

ND

.

794

40

32

HerdCode

NO. COWS

MILK FAT PROTEIN

February

HerdCode

HERDOWNER

SAMPLE TYPE BREED

NO. COWS

MILK FAT PROTEIN

21470096

BRANDON PETERS DAIRY DHI-AP

HO

95

23090

817

715

21470021

GLASSEL, ROBERT

HO

47

16935

602

503

DHI-AP

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May 2021

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COMBATING SPRING & SUMMER COOLING COSTS Submitted by Sean Welsh, Energy Resource Educator To mitigate cooling costs in the spring and summer, a number of strategies can be used to stay cool when the weather is hot -- and keep your energy costs down. If you haven’t yet, consider an energy audit to find out what kind of air sealing and insulation upgrades could be applied to help with cooling and heating costs year-round!

If you are interested in an energy audit, email Sean at cooling costs and keep sw288@cornell.edu or call indoor spaces from 845-292-6180 ext. 127. heating up from the use of stoves and ovens.

• Service air conditioners.

Routine maintenance of • Seek energy efficient air filters, and take a look window treatments to at your air conditioner’s keep the heat of the sun manufacturer information from coming into the on checking the unit’s home, and don’t forget evaporator coil, which to use them during the should be cleaned warmest parts of the day annually. to keep the hot rays of the sun from overheating • Seal cracks and openings indoor spaces. to prevent the summer’s warmer air from coming • Keep your air into your indoor spaces; conditioning set to caulk and weathera higher setting, the stripping can be used to smaller the difference seal leaks around doors from the indoor to the and windows. outdoor temperatures, the lower the cost of • Open windows and use electricity to power a window fan instead of the a/c. Whole home a/c, and remember that air conditioning can fans cool people, not utilize a programmable rooms. thermostat to select a • Taking your cooking higher temperature when outside on warmer days no one is home to help to a grill can save on reduce costs.

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• When you shower or use the bath, use the bathroom fans to remove extra heat and humidity from your home.

• Spring is a great time to seal and insulate ducts, which will help with costs during cooling and heating season.

• Swap out your most used light bulbs for energy efficient, Energy Star LED bulbs.

Contact Sean to discuss the available programs for NYS residents and different approaches to clean energy projects.

Source: “10 Energy Saving Tips for Spring.” Energy.gov. Accessed April 16, 2021. https://www.energy.gov/ articles/10-energy-saving-tipsspring#:~:text=10 Energy Saving Tips for Spring.

Got garden grief? CCE CCE c can an h help! elp!

The T he Extension Extension Education Education Center Center may may be be closed closed to to walk-ins walk-ins right right now, now, but but our our team team iiss still still h ard a ork virtually, virtually, a nd ttaking aking a ppointments from from a safe safe distance! distance! hard att w work and appointments Contact CCE Environment Natural Resources Program Manager C ontact C CE E nvironment & N atural R esources P rogram M anager Brenda Brenda Miller Miller w ith all all y our gardening, gardening, insect, insect, and and invasive invasive species species questions questions and and identification identification with your iinquiries. nquiries.

Call C all tthe he CCE CCE C Community ommunity Horticulture Horticulture helpline helpline at at 845-292-6180, 845-292-6180, Ext. Ext. 123 123 or or email email Brenda Brenda at at blm254@cornell.edu. blm254@cor nell.edu.

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SULLIVAN FRESH COMMUNITY CUPBOARD: STORIES FROM THE ROAD Submitted by Martin Colavito, Sullivan Fresh Community Cupboard Program Manager So, the reason I’m doing this introduction is because, for the better part of a year, we’ve been serving our neighbors in Sullivan County during times of crisis.

It is important to know that I am not a writer and suck at grammar. I did everything I could to screw up school (You see what I mean?) growing up. But what the heck, I’m giving this a shot anyway.

Every situation, every person, every experience over the past year has become a very personal matter for me and if you would have told me a year ago that would have been the case, I’m not sure I would have agreed, When we started the Sullivan Fresh Community Cupboard it was Tom Bosket and myself, out of Cornell Cooperative Extension Sullivan County and Sullivan Allies Leading Together (SALT). At that time, the most telling thing at that time last March was how deafening the silence was in our communities. The people we met along the way were collectively starving for leadership, guidance, and consideration I can only remember one Page 8

agency that was a continued presence from a grassroots point of view during the past year and that was Action Toward Independence.

Once Tom and I started to address access to food issues there were several things that were really important to us. One was that folks understood we were not a charity, a notion that was a little offensive to us because we realized that at any given time, we all need a little bit of a human touch to get us through the rough patches that occur in our lives. The idea that we are anything but neighbors collaborating with neighbors seemed a little above our spiritual pay grades!

Think for a minute about the times in our lives when we may have felt consumed by something, a problem that we may have felt was insurmountable and how Extension Connection

May 2021

hopeless we were left to feel.

Some of us have avenues of support and still felt all alone to suffer with these demons, and some of us had no support leaving us devastated. We may have just needed a little bit of consideration, a shoulder, a hand to hold, someone who would listen. We needed HOPE! The other thing that was important to us was sustaining folks in regard to hunger, rather than “treat” their conditions. Let me explain.

From the onset Tom and I realized that we could provide a meal for folks or take hunger out of the picture by delivering enough food for a week (at minimum two meals daily).

We had this crazy notion that if folks did not have to worry about hunger, then maybe they could devote some

time to pursuing things like employment, education, healthcare, housing, and the list goes on and on.

In talking with folks, we learned that once a singular meal was provided, folks still had to devote time concerning where their next meal would come from, hindering people from becoming empowered to the point of self-sufficiency.

What fuels this notion is the weekly calls we get from neighbors that we have served stating that they no longer need the food because they have been stabilized. This is always followed with,“Please bring the food to others who are in need, we finally do not need it anymore”.

One of the most powerful things for any human being is to be stabilized, and we hoped that providing

food for the week aids to stabilization.

Finally, we have always looked at food as a bridge to more than diminishing a single obstacle to stabilization, but rather a cultivator to maintain equilibrium.

We don’t just deliver food, we remind folks how important they are to our community, how much we need them, and how much they “bring to the table”.

Just yesterday, a veteran with a disability said,“I got to tell you, my week is never any good but then you guys come knock on my door and I feel better because I can talk to someone, I can smile, I do not have to feel alone”.

We hear things like this a lot. But you know what? We cannot truly impact others unless we are impacted.

We thanked this fellow Extension Connection

May 2021

for allowing us to be his servant and reinforced his value to our community as a neighbor by reminding him we are all in this together, and Together we are Better.

I take very seriously our responsibility to all the people we come across! A mentor of mine once said at one o’clock in the morning on 116th and Lennox Ave. in Harlem,“You know Marty, you can’t keep what you have unless you give it away”.

I guess I want to be the most selfish person in the world because I intend to give it all away in order to keep every memory, every touch, every tear, every smile, every heartbreak, and every inspiration from all of the people I have served over the last 40 years.

Scan to donate!

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Elements of a Healthy, Equitable Com Health & Supportive Services

Healthy Workplaces & Quality Jobs

OFFICE

Safe

WELLNESS CENTER

Thriving Local Economy

Parks & Community Spaces

Envir & Su

Together, these elements provide cumulative health and equity ben Physical health

Mental health

Economic security

www.changelabsolutions.org Page 10

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mmunity

e, Stable, Affordable Housing

Quality Schools

PUBLIC SCHOOL

Market Day

ronmental Quality ustainability

Fres h Produce

Access to Healthy Food

Safe, Connected Transportation System

nefits: Safety

Community cohesion

Civic engagement

ChangeLab Solutions is a nonprofit organization that provides legal information on matters relating to public health. The legal information in this document does not constitute legal advice or legal representation. For legal advice, readers should consult a lawyer in their state. This document was supported by a grant from The California Endowment and produced in partnership with the California Chronic Disease Prevention Leadership Project. © 2019 ChangeLab Solutions

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

May is National

nth o M s s e n e r a w A e Strok

Call 9-1-1 immediately when these symptoms occur: nesss; one-sided numbness or weakness; trouble speaking, seeing, or hee walking; a severe headache. The inng quicker treatment is given during a stroke, the more complete the recovery and return to normal.

Time is of the essence!

“The first bud of spring sings the other seeds into joining her uprising."

- Amanda Gorman Page 12

Botanically sp eaking, the banana is a the tomato is n herb and a fruit.

Once the t allest building in and curren the world fifth tallest tly the in the US, building t State Build he Empire May 1, 193 ing opened 1 443-meters at -tall.

Today, the One World Trade Cen t tallest, at a er is the 1,776 feet! symbolic

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May Focus: Healthy Tips of the Month!

Cooking for One or Two Presented by: Rosie Allen, Gallatin County FCS Agent Today there are more households of one or two persons than ever before in history. When you are in one of these households, make yourself a promise to put more thought and planning into your meals. It will pay off in better health and added mealtime enjoyment. Meet cooking for one or two as a challenge – it often comes at a time when you need to make some other changes in your food habits, such as quantity and special diet considerations.

Key # 1 ~ Meal Planning Planning meals in advance is key to preparing appropriate amounts of food. Planning allows for good use of leftovers and unnecessary trips to the grocery store. Try to plan meals on a weekly basis. x Start with the main dish or entrée x Add a bread/pasta/starch x Add a hot or cold vegetable x Choose a fruit to complement x Add a glass of skim milk “My Pyramid” was developed by USDA to outline what to eat each day. It is based on latest research by nutritionists. Go to www.mypyramid.gov for personalized information on recommended activity amounts and daily portions from each food group for you.

Consider a weekly or bi-weekly meal outline. For example: Sunday – Traditional meal (beef, chicken, fish, pork) Monday – Salad, soup or sandwiches made with leftovers Tuesday – Pasta/Meatless meal Wednesday – Eat out of the freezer night Thursday – Breakfast for dinner Friday – Ethnic night (freeze extras) Saturday – Soup (winter) or Grill (summer)

Tip – once a week, prepare extra portions of at least one main dish and package it into single-serve, airtight freezer bags or containers for quick reheating.

Key #2 ~ Grocery Shopping Key number two is buying the right groceries.

There are many excellent quality convenience foods packaged for one or two persons. Fruits and vegetables naturally come in individual portions. Remember that the butcher is your friend. When he is not busy, you can ask to have larger packages of meat divided for your needs.

Read the nutrition information carefully on frozen meals. Check for fat, calories and sodium content. A good rule of thumb is less than 1000 milligrams of sodium per serving and no more than 3 grams of fat per 100 calories; example 12 gm fat for a 400 calorie meal. Supplementing a frozen dinner or fast food sandwich with vegetables, and 8-ounces of skim milk or yogurt is a good idea.

Key #3 ~ Creativity There are definite advantages to cooking on a small scale. You’ll find more freedom to experiment with new flavors, foods and recipes. You can splurge occasionally on expensive ingredients such as seafood, and some cuts of meat. You also have the liberty of eating what you want, when you want, without having to consider several other people in the household.

Bon Appetite!

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

UNIVERSITY OF KENTUCKY, KENTUCKY STATE UNIVER SITY, U.S. DEPARTMENT OF AGRICULTURE AND KENTU CKY COUNTIES COOPERATING

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CCE Sullivan Spotlights

Volunteer Spotlight

4-H Spotlight

Staff Spotlight

JANE SORENSEN

HORSE JUDGING WINNERS VANESSA PETROSSIAN

Jane Sorensen, EPIC Family Engagement Program Manager is a real treasure for the Monticello Central School District. When Jane heard about the opportunity to read a story about agriculture and engage the elementary students in a hands on activity for Agriculture Literacy Week she was a beyond excited.

This year’s book was Chuck’s Ice Cream Wish (Tales of the Dairy Godmother) written by Viola Butler and Illustrated

by Ward Jenkins. The book took the students on an exploratory journey learning about dairy and connecting the delicious treat to the work farmers do every day to grow, raise and produce our food.

Books and ice cream

4-H Horse Judging Competition for Region 6 took place on March 19, 2021. In this event, youth make a careful evaluation of horses in a class, judging and placing them against an accepted ideal for the breed or discipline shown. Contests usually include halter and performance classes.

This year, CCE Sullivan is proud to announce the winners offering congratulations at all levels of competition!

Senior Division 1st- Ryann McElroy 2nd- Cheselyn Hanofee 3rd- Sophie Flynn Junior Division 1st- Jose Denver 2nd- Grace Sarner Novice Division 1st- Claire Roberts 2nd- Ava Stappich 3rd- Riley Eggleton 4th- Lillian Soto 5th- Noa Denver 6th- Charlotte Starner

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CCE Sullivan Agriculture Market Manager Vanessa Petrossian earned the honorable recognition of Catholic Charities Community Champion, an essential worker who has made a difference in our community over the past year.

Charities’ Community Champions were nominated by community members and selected for their work (paid or volunteer) in Orange, Sullivan, and Ulster Counties to provide care, services, and support for their neighbors in need during the pandemic.

Congratulations, Vanessa, thank youfor keeping our community going strong!

UPCOMING PROGRAMS Wed. May 12— 2 Online Plant Sale— Order online Fri. May 14

8:30am—4:30 — pm p 8:30am—4:30pm

Friday May 14

Houseplant Video Series— Virtual

9am

Sat. May 15

Starting Your Vegetables Indoors—Virtual

10am

Sat. May 15

Fly High Half Halloween: Disc Golf Clinic— Walnut Mountain Park, Liberty

12—3pm

Sun. May 16 Monday Aug. 2 Intro to Cut Flower Garden—Virtual

10am

Tues. May 18

Alzheimer's Caregiver Support Group—Virtual

Wed. May 19

Family Caregiver Support Group: Weekly Wednesday Meetings—Virtual

Friday May 21 Sat. May 22

Online Plant Sale Pickup

Friday May 21

Introduction to Designing a Garden Space—Virtual

Wed. May 26

Board of Directors Meeting—Virtual

Wed. May 26

Family Caregiver Support Group: Weekly Wednesday Meetings—Virtual

Thurs. May 27

Healthy Living for__the Brain and Body—Virtual

6:30—7:30pm By appointment 10am 6—7:30pm

Monday May 31 Holiday; Oƥce Closed

Wed. June 2

5—6pm

6:30—7:30pm 7—8pm 8:30am—4:30pm

Family Caregiver Support Group: Weekly Wednesday Meetings—Virtual

6:30—7:30pm

Saturdays June 5—July 10 Outdoor Living Skills—Virtual Tues. June 15

10am

Alzheimer's Caregiver Support Group—Virtual

5—6pm

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 the Cornell Cooperative Extension Sullivan County oĜce to request equest any a y special spec accommodations. accomm o odatio

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CARING FOR YOUR NUTRITION Submitted by Bonnie Lewis, RN Dependent Care Educator Written by Judy Simon Are you a family caregiver? You may not think of yourself that way, but if you spend time tending to the needs or concerns of a person with an ongoing illness, injury, or disability you are considered a caregiver.

Approximately 85% of people with dementia and chronic illness are cared for exclusively in their own homes. On average, their loved ones provide 12 hours of assistance a day. That can be difficult to juggle with work and other responsibilities, and it often takes an economic and physical toll. As a result, caregivers often report significant stress, depression, anxiety, and fatigue.

Caregiving can also take its toll on caregiver nutrition. Limited time to cook or shop may result in reaching for sweets or picking up fast food, which don’t need a lot of preparation or advance planning. Nutrients that can fall short include protein and fluids, as well as fiber, vitamins, and minerals from fruits and vegetables that may not be present in convenience Page 16

items.

That leaves the caregiver at risk of malnutrition, and in turn, more susceptible to the physical effects of stress. The good news is that eating a healthful diet can reduce the negative effects of stress. So, while caregivers are often rightfully focused on making sure they provide healthy meals for those they care for, it is very important for caregivers to keep their own nutrition and hydration at the top of their priority list.

How can you do this considering the full list of tasks on your “to do” list? A good way to start a new habit is to take the first few steps first. Begin with drinking beverages at each meal and 2-3 times between meals. Examples of healthy drinks include: water, milk, juice (for those fruits/vegetables you may be missing), or non-sweetened drinks.

Next, focus on protein, a key nutrient that builds strength and provides important minerals.

Ways you can add protein to your day include: • At meals, eat protein first • Snack on cheese • Replace cereal with eggs • Top your food with chopped almonds • Choose Greek yogurt Extension Connection

May 2021

• Enjoy a protein shake • Eat low/no fat dairy products • Try a variety of plant proteins like nuts, peanut butter, beans, and tofu • Drink a liquid supplement like Ensure or Glucerna • Include a high-protein food like fish, chicken, beef, or eggs with every meal • Pair peanut butter or yogurt with fruit To find more ideas for high protein foods, increasing fluids and other ways to prevent malnutrition, visit the National Institute on Aging, consult your healthcare provider, contact a dietitian, or go to reliable websites like the Academy of Nutrition and Dietetics, US Department of Agriculture and the National Council on Aging.

Sources: Simon, Judy “Caring for YOUR Nutrition” Administration for Community Living. https://acl. gov/news-and-events/fact-sheets/ publications-and-fact-sheets (3/26/2021) 1 Schneider J, Murray J, Banerjee S, Mann A. EUROCARE: a cross-national study of co-resident spouse carers for people with Alzheimer’s disease: I-Factors associated with carer burden.

Int J Geriatr Psychiatry. 1999 Aug; 14(8):651-61

Introduction to Designing a Garden Space Friday May 21 10 AM

FREE! Online Event

Youth will gain knowledge on designing and constructing an outdoor garden space.

Gardens can be designed: x x x

At homes Family member homes Or community spaces Video released on Instagram and YouTube! @ccesullivan

Bitly.com/ccesullivan

Registration not required.

sullivancce.org y sullivan@cornell.edu y 845-292-6180 Any Sullivan County youth age 5-18 can enroll in 4-H for FREE. Extension Connection

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HOW TO GIVE Hope 1 in 10 Sullivan Catskills Residents Faced Food Insecurity.

That was BEFORE the Pandemic.

Estimates suggest that now, 60-70% more people in our community are struggling to access fresh, healthy food. That’s why the Sullivan Fresh Community Cupboard was created - and why we need your help today.

There are 4 ways to get involved:

1-DONATE FOOD You can bring non-perishable food items to Cornell Cooperative Extension Sullivan County at 64 Ferndale-Loomis Road in Liberty. To donate farm fresh perishables, please contact 845-292-6180 Ext. 116 to make arrangements.

2-MAKE A MONETARY DONATION Help ensure the Community Cupboard is fully stocked and able to deliver food now - and in the future. Your donation is tax deductible, and any amount helps!

Visit http://sullivancce.org/donate

3-SPREAD THE WORD!

what we do Sullivan Fresh Community Cupboard serves our neighbors living in hyper rural communities and food deserts, veterans, seniors, those with limited transportation, varying abilities, and folks from all walks of life who need an extra hand. We serve people like you, people like us. Because… that’s what neighbors do.

If you know of a farm or food business that might donate products, let us know. Share this program with anyone you think might need no-cost food.

4-VOLUNTEER Dedicated volunteers are needed to pick up donations, prepare food boxes, make deliveries, and more. Can you lend a helping hand?

CONTACT US TO GET INVOLVED!

Together we are Better.

845-292-6180, Ext 115 sullivan@cornell.edu www.sullivancce.org Facebook@sullivanfreshmarkets Instagram@sullivanfreshmarkets

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Jan-Dec

20ʹͳ

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