September Extension Connection Magazine 2022

4-H Youth posing with their animals during the Sheep Show on Friday, August 19th at the Sullivan County Youth Fair.

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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: Mon - Fri | 8:30 am to 4:30 pm

Phone: 845-292-6180

E-mail: sullivan@cornell.edu

Website: www.sullivancce.org Facebook.com/ccesullivanagfood Instagram.com/ccesullivan

YouTube: bitly.com/ccesullivan

EXTENSION CONNECTION

Produced by: Cornell Cooperative Extension Sullivan County Edited by: Nicole Slevin Nikolados, Erin Denman & Colleen Monaghan

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

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STAFF MEMBERS

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

Patricia Avery......................................Caregiver Resource Center Program Coordinator

Thomas Bosket....................................................................SALT/DFC Program Manager

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

Fabio Campanati............................Sullivan Fresh & Shop Taste NY Program Coordinator

Elizabeth Clancy-DiBartolo.......................................Sullivan Fresh Program Coordinator

Martin Colavito................................................Community Cupboard Program Manager

Adam

Heather

Marcie

Freda

Amanda Langseder

Dawn Parsons

Juanita Sarmiento

Gary Silver

Gary Silverman

Justin Sutherland

Alex Alorro

Heather Brown

Roberta Chambers

Samara Ferris

Robert Kaplan

DeeDee Malloy

Desmond Oxford McDaniel

Danielle Sykes

Eugene Thalmann

Deborah Worden

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

Erin Denman...............................................................................Operations Coordinator

Kristopher DiBartolo.....................................Seasonal Sullivan Fresh Market Coordinator

Kathlene Gasior...........................................................Horticulture Program Coordinator

Kaylin Klein..................................................Seasonal Sullivan Fresh Market Coordinator

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

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

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

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

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

Bee Moser.........................................................................SNAP-Ed New York Nutritionist

Clarisse Owens..........................................Food Systems Program Manager, Local Foods

Kendra Payne.............................................................................Digital Marketing Manager

Vanessa Petrossian..................................Director of State & Regional Ag Market Initiatives

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

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

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

Nicole A. Slevin & Director of DEI

Ashley Tully...............................................Food Systems Program Manager, Ag Business

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

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

Sean Welsh..............................................................................Energy Resource Educator

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

Judy Arpadi, Cherene Audain, Christopher Jones.................................Ag Market Coordinators

Hello friends and neighbors,

I’m so thrilled about the support for the 2022 Sullivan County Youth Fair this year. I want to give a special shoutout to the Neversink Agricultural Society, hosts of the Grahamsville Little World’s Fair, and the 73 4-H youth participants and their families, for volunteering all weekend to make it happen.

Altogether, 4-H’ers displayed 170 still exhibits in the Youth Building, and had 349 animal entries including a variety of poultry, rabbits, dairy and beef cattle, goats, sheep, and horses. Our young people, with support from parents and volunteers, helped show the community all that goes into supporting Sullivan County agriculture, youth health, wellbeing, creative skill building, entrepreneurship, and community service. We truly have a committed and resilient group of youngsters and parents in Sullivan County!

Another special thanks to the sponsors of the Youth Fair, whose collective donations of just over $15,000 helped pay for youths’ ribbons and prizes, feed, bedding, veterinary consults, site repairs, exhibit judges, staff time, and all the supplies and equipment that go into making the long weekend a safe and successful hands-on learning experience for youth right in our own local community.

Lastly, this year’s Youth Agricultural Auction, hosted by 4-H alumni Eddie Moran, Jr. with support from Ed and Barb Moran, raised $6,000 for the CCE Sullivan 4-H Scholarship Fund. This fund provides support for 4-H’ers to attend college, trade school, summer camp, leadership programs, and Cornell University sponsored 4-H leadership and development activities. Thank you to all the Sullivan County businesses and guests that supported this year’s Youth Agricultural Auction!

Until next time, enjoy the dog days of summer!

Yours truly,Yours

Colleen Monaghan cm638@cornell.edu

DHI Report: July

AG CORNER: CCE SULLIVAN RESEARCH PROGRAMS UPDATE

Submitted by Michelle Proscia, Agriculture Production Program Manager

Did you know CCE Sullivan is a part of several research programs this year??

Poultry

Western Bean Cutworm

The Western Bean Cutworm trapping project, in collaboration with NYS IPM Program Livestock and Field Crop Work Team and Extension Educators from across NYS, CCE Sullivan monitors each year for WBC in preparation to alert corn growers to potential infestations during the growing season. Trapping locations were set up at Weiss Dairy Farm and Peters Dairy Farm to track the flight of the pest across Sullivan County.

CCE Sullivan is a partner for a Northeast SARE research grant entitled: Broiler Production for Pasture Raised Conventional and Slow Growth Birds. Several CCE’s and over 50 farms from throughout the state are participating. The goal is to collect production, processing, and sales data. We will then use this benchmark to help find cost savings and potentially improve efficiency on your farm. This data will be collected and then aggregated to help other farmers and research efforts across the state. CCE Sullivan is currently working with Majestic Farm and will be searching for and expanding to additional poultry farms in the county next year.

USDA Regional Food Systems Partnership Grant: Cornell Cooperative Extension Livestock Program Work Team, including Michelle Proscia, CCE Sullivan, and Glynwood have formed a project working group, which will include representatives from the Hudson Valley Livestock Producers Group. The project working group has designed and facilitated a feasibility study which includes: Production and capacity, Human resource needs, Sales opportunities, Processing, storage and transportation and Educational opportunities and needs. The project working group is currently evaluating the data and encouraging stakeholder input. More information to come!

JULY AG

UPCOMING WORKSHOPS

Beginner Livestock (8-part) Lunch and Learn Webinar Series, 12-1:30pm, Session 8 (August 4) Livestock Auctions - participants will learn strategies for buying or selling livestock at an auction. Including body conditioning scores, preparation for sale, and potential advantages and disadvantages

JULY WORKSHOPS

Beginner Farmer Workshop Session 6 (July 7) Introduction to Sheep/Goats and Beginner Farmer Workshop Session 7 (July 21) Introduction to Swine: Total of 20 registrants attended the beginner livestock series. Participants learned the basics of density, fencing, housing, breed selection and acreage requirements for sheep and goats. In addition, representatives from NYS Ag and Markets and the USDA spoke on meat regulations for selling poultry and livestock.

TECHNICAL ASSISTANCE:

Soils Tests: 8 Farm Visits: 10 Farm Food Safety Plans: 1 Technical Assistance/Inquiries: 143 Inquiries and technical assistance consisted of Business and Marketing Plans, Sales Channels, Ag Districts, ag assessment, ag zoning, beginning farmer, soil tests, field crops, poultry production, plant pests, disease, and ID, vegetable production, farmers markets regulations, Farm to School, Grant and Funding sources, dry & cold storage and livestock production. A livestock farm weas referred to the County for their ag loan program.

Catskills Kitchen: We currently have 6 food producers renting our commercial kitchen and 1 in the licensing phase. Inquiries consisted of labeling, better processing control school, DOH permits, NYS Ag and Markets 20c licensing, packaging, shelf stable sauces, starting a food truck, using a commissary, and developing products such as salsa, chicken, oils, jams, chutney’s and opening a market.

PROJECTS

Agricultural Districts Program-Staff continue to work on the 2022 Ag District 30 Day window with the County Planning Dept. The Public Hearing took place on July 21st. Staff also continue to provide technical assistance to the County Planning Dept. on agricultural zoning and 239 reviews.

Sullivan Fresh Markets: The market season is in full swing. Staff continue to work with partners to promote the markets, resulting in an increase in purchasing farm products from local farms. The Sullivan Rx program has been very successful, distributing over $6,000 in Sullivan Fresh Bucks that were used to purchase local farm products.

Sullivan Catskills Farmers Markets Promotion: Through a USDA Farmers Market promotion grant, CCE staff continue to work with the farmers markets to promote the markets and direct sales for farmers. As part of the initiative, we are launching a new website during National Farmers Market Week. The website lists the market locations, helpful recipes, and will begin to highlight the individual farmers as part of our Fall campaign.

North East SARE Grant: CCE Sullivan is a partner for a research grant entitled: Broiler Production for Pasture Raised Conventional and Slow Growth Birds. Several CCE’s and over 50 farms from throughout the state are participating. The goal is to collect production, processing, and sales data. We will then use this benchmark to help find cost savings and potentially improve efficiency on your farm. This data will be collected and then anonymously aggregated to help other farmers and research efforts across the state.

RFSP Grant: Glynwood and the Cornell Cooperative Extension Livestock Program Work Team have formed a project working group, which will include representatives from the Hudson Valley Livestock Producers Group. The project working group has designed and facilitated a feasibility study which includes:Production and capacity, Human resource needs, Sales opportunities, Processing, storage and transportation and Educational opportunities and needs. The project working group is currently evaluating the data and encouraging stakeholder input via the results.

Harmful Algal Blooms Know it, Avoid it, Report it! of

www.dec.ny.gov

KNOW IT!

WHAT ARE HARMFUL ALGAL BLOOMS (HABs)?

Most algae are harmless, but exposure to toxins and other substances produced by harmful algal blooms can make people and animals sick. HABs can impact drinking water, and cause disclolored water, floating scums, and unpleasant odors that can reduce the value of a lake or river. HABs are sometimes called

WHAT TO DO AVOID IT!

It can be hard to tell a harmful algal bloom from a non-harmful algal bloom, so it is best to avoid swimming, boating, fishing or other recreation in discolored water that looks like it might have a bloom. Avoid eating fish caught from areas with a bloom. Never drink, prepare food, cook, or make ice with untreated surface water, even if there is no visible bloom.

nitrogen. New

DEC’s HABs of

IF CONTACT OCCURS

Rinse thoroughly with clean water.

Stop using the water.

Seek medical attention if vomiting, nausea, diarrhea, skin, eye or throat irritation, allergic reactions or breathing difficulties occur. Report symptoms to local health department or the NYS Department of Health. Take care to remove algae from pet fur.

REPORT IT!

f you think you see a harmful algal bloom, fill out a Suspicious Algal Bloom Report Form and submit it with any pictures to: on.ny.gov/habform call: 518-402-8179

there CO Rins Seek throa Repo Dep Take REPO f th B on.ny.g yg -or 518

If you experience any health effects from a HAB, report them to your local health department: -oremail: harmfulalgae@health.ny.gov

CONTACT & LINKS

For updates about the location and status of HABs from spring through fall, see www.dec.ny.gov/chemical/83310.html -or-

sign up for DEC’s email newsletter Making Waves at www.dec.ny.gov/about/661.html

For information on the NYS HABs Initiative and funding opportunities, see: https://on.ny.gov/HABsAction DEC: on.ny.gov/hab NYSDOH: www.health.ny.gov/environmental/ water/drinking/bluegreenalgae

EPA: https://www.epa.gov/cyanohabs NYS Department of Environmental Conservation Division of Water 625 Broadway, Albany, NY 12233-3508

Phone: (518) 402-8179|email: HABsinfo@dec.ny.gov

THE IMPORTANCE OF VENTILATION

Submitted by Sean Welsh, Energy Resource Educator

In a home or apartment that has been built with energy effiecncy in mind or had energy effiecncy measures added over time, ventilation is very important for a number of different reasons. Every household is different as far as occupancy goes including the total number of both human and pets in the home, contributing to the quality of the air in the home. The schedules and activities in the household and the health concerns of the occupants will also contribute to what type and how much ventilation is needed. Ventilation also helps control moisture in the home which can lead to mold, structural damage over time, and health problems for the homes occupants.

The American Society of Heating, Refrigerating and Air Conditioning Engineers (ASHRAE) specifies how a home’s living area should be ventilated in ASHRAE standard 62.2.

Types of Ventilation

Natural Ventilation, is defined as uncontrolled air flow which comes in and out of homes through cracks and gaps which can form over time or where homes have imbalances in insulation levels in

older buildings. As we enact energy effiecncy measures and air sealing techniques in homes to seal up these types of gaps and cracks and slow natural ventilation it becomes important to assess ventilation levels so the building is able to remain safe and as healthy and comfortable as possible.

Spot Ventilation is when mechanical ventilation is installed at the source of moisture or indoor air pollutants. The classic examples of this are kitchen and bathroom exhaust fans.

Whole House Ventilation provides controlled, uniform ventilation systems throughout the building. These systems use fans and ducts to remove stale air and provide a new supply of fresh air. Whole house ventilation is often used when natural ventilation has been sealed off, or in a newer energy efficient home. There are four main ways to provide whole house ventilation;

Exhaust Ventilation systems, work by depressurizing buildings and are an easier install as well as less expensive.

Supply Ventilation systems, work by pressurizing buildings, also an easy install and inexpensive

Balanced Ventilation systems, require a proper

design and planned installation. Introduces and removes equal amounts of fresh outside air and polluted inside air.

Energy Recovery

Ventilation systems, provide controlled ventilation while striving to be energy efficient. They reduce the cost of heating and cooling. They can heat and cool the ventilated air by using cold or warm air supply depending on the season which reduce operating costs for ventilation and heating and cooling systems.

Building owners and renters who are concerned with ventilation and air movement in homes can reach out to Sean Welsh at 845 292 6180 ext. 127 or email at sw288@cornell.edu to begin the process to get a home energy audit which is the starting point to improve a buildings ventilation.

Source:

“ASHRAE Standard 62.2. Ventilation and Acceptable Indoor Air Quality in LowRise Residential Buildings - Building America Top Innovation.” Energy.gov. Accessed August 23, 2022. https://www. energy.gov/eere/buildings/downloads/ ashrae-standard-622-ventilation-andacceptable-indoor-air-quality-low-rise.

“Ventilation.” Energy.gov. Accessed August 23, 2022. https://www.energy. gov/energysaver/ventilation.

CCE Sullivan Spotlights

Staff Spotlight

KATHLENE GASIOR

Meet our new Horticulture Program Coordinator, Katie Gasior!

She earned her bachelor’s degree from Brooklyn College in urban sustainability with a concentration in environmental science. During college Katie worked at a farm-to-table café in Bedford Stuyvesant and took an interest in food deserts and urban gardening. She worked as an assistant horticulture inspector for New York state Department of Agriculture (USDA) in Suffolk County, an office working with the USDA to eradicate invasive species, specifically the Asian Long-Horned Beetle. In San Diego, CA, she worked for the county as an agricultural standards inspector, working alongside farmers and industry to protect the county from incoming pests and disease. Being somewhat new to Sullivan County, Katie is embracing rural life, and can be found seeking out stroller friendly hikes, gardening, making candles, and exploring with her toddler.

Nominate a Star!

Know someone who deserves the shine of the spotlight?

Email Erin Denman, Association Operations Coordinator, at sullivan@cornell.edu.

4 DEI PRACTICES YOUR COMPANY

SHOULD ADOPT IN 2022

Submitted by Malinda Ware, Program Director

Diversity, equity, and inclusion (DEI) has become a top priority for organizational leaders across the globe. The murder of George Floyd sparked a racial revolution that pushed social justice to the forefront. Despite the fact that billions of dollars are spent on diversity education, many companies have failed to cultivate an environment that attracts and retains employees from underrepresented backgrounds. The popularand overused cliché says that the definition of insanity is doing the same thing over and over again and expecting different results. For workplaces around the world, there must be a reimagining of how to actually create interventions that are sustainable, promote justice and equity, and retain diverse and underrepresented staff members. With the Great Resignation causing havoc, it is more crucial than ever to prioritize DEI interventions that are effective. Here are four best practices that organizations should implement in 2022 and beyond.

• Greater accessibility. The term to describe the field or space that is ‘DEI’ is ever-

evolving. There have been calls to include in the DEI acronym a ‘B’ for belonging and an ‘A’ for accessibility. An accessible workplace is one that prioritizes needs and unique support systems of employees who are differently abled. According to the Americans with Disabilities Act (ADA) of 1990, it is illegal to discriminate against any employee or job candidate based on their disability status. There are similar disability protections for individuals who live in various countries around the world. Human resource professionals should be educated on disability protections and laws in the governing country. Organizations should also work closely with individuals who are knowledgeable about accessibility to better understand policies and practices that need to be adopted or amended to better accommodate those who are differently abled. How can organizational processes and the employee experience be better without employees having to ask? Some questions that leaders should think about include: Is our hiring and selection interview process accessible? Do we use closed captioning for our video conferences and interviews? Are we actively posting open roles in places where individuals with disabilities would see? Are we over-

interrogating employee time-off requests? There are so many areas where ableism can impact decision-making, so be sure you are assessing policies and practices, and providing continuing education.

• Greater accountability. In 2022 and beyond, companies must recognize that no matter how many interventions you introduce into the workplace (mentorship programs, employee resource groups, DEI trainings, etc.) nothing will change if employees aren’t being held accountable for the environments that they are cultivating. There are several accountability measures that companies could utilize including allowing employees to rate leadership on a DEI scorecard, implementing anonymous reporting systems to expose bad behavior, and having a clear and objective system for how exclusionary and problematic behavior is dealt with. What are the repercussions for leaders whose behavior is reported but does not change? It is not enough to have a system in place to reprimand those who engage in wrongdoing; is the system being upheld or is it for show? In 2022, employees are no longer willing to stand for inequities especially when it is easier to find a company that cares more about employee wellbeing.

• Relying on external help. Most companies,

especially larger corporations, have inhouse DEI professionals that they lean on for guidance and strategy.

Despite this, the average tenure for an in-house DEI executive is less than two years. According to a 2020 Wall Street Journal article, demand for chief diversity officers (CDOs) is high, but so is turnover. Much of the heavy lifting that is required for the role (educating white leaders, changing toxic work culture, shifting policies) is put on one person. Many CDOs are set up to fail because they become their company’s scapegoat when DEI efforts and initiatives are ineffective.

Creating an environment that is safe from harm, inclusive, and built on justice and equity should be every employee’s responsibility. CDOs are expected to perform miracles without a team, and with little to no financial support. One person cannot change a toxic work culture. For large corporations that have global CDOs with DEI teams, there is still a struggle to sustain an environment built on equity. Internal DEI practitioners often have to deal with corporate red tape which prevents them from making real and sustainable longterm change. Rather than burning out the in-house DEI help that is available, companies should lean on the knowledge, skills, and expertise of external consultants.

Creating change from

inside an organization is challenging; some might say impossible. Leaning on the aid of external DEI consultants, educators, facilitators, and strategists can spark the catalyst that is needed to shift the culture.

• Racial equity at the forefront. Despite the fact that many corporate commitments to racial equity did not materialize, there is a still high demand for more protections and support systems for racialized folks. With working remote for almost two years, many racialized employees were free from the microaggressions that were commonly experienced in-office. One study found that just 3% of Black employees desired to return back to the office full time postCovid. With the prospect of either having to work back in the office or some version of a hybrid model looming, many employees are ditching their jobs to pursue entrepreneurship or seek environments where racial equity is a primary focus.

Organizations that want to commit to racial justice must ask themselves a series of questions including:

• “what tangible efforts have been made to support racialized employees?” Donations to social justice organizations are fine and dandy (even though there are some questions about how these funds

are allocated) but they don’t directly support racialized employees or fix systemic inequities.

• What specific actions are being taken to ensure that all employees are getting promoted at equal rates?

• Are you reviewing requirements for different job roles to ensure that the education and background aren’t unintentionally pushing certain populations away from applying?

• Are you frequently soliciting feedback from underrepresented employees?

• Are you actually taking that feedback into consideration, and using that feedback to develop interventions? Create some objectives and key results (OKRs) that are centered around your DEI and racial equity goals for 2022 and beyond. Develop specific and tangible programs that will benefit racialized employees. Lastly, it is imperative to remember that all efforts to support the most harmed and marginalized employees will ultimately benefit everyone in the organization.

Source:

Asare, Janice.“4 DEI Practices Your Company Should Adopt in 2022.” Forbes.com, 2021. Accessed August 25, 2022. https:// foodandhealthnetwork.org/wp-content/ uploads/2020/10/Beans-and-Greens-Recipe. pdf.

how to manage weight

KEEP

Understanding how many calories you take in and your activity level can help you identify changes you want to make. To lose weight, you need to burn more calories than you eat.

REDUCE CALORIES IN:

Keeping track of what and how much you’re eating can help you know whether you’re eating out of habit, stress or boredom instead of real hunger.

Goal setting and making small changes can help set you up for success.

INCREASE CALORIES OUT:

An activity tracker can help you learn how much physical activity you currently get.

Learn about portion sizes and how much you might really be eating.

Body Mass Index (BMI) is a numerical value of your weight in relation to your height. It can help you know whether you’re at a healthy weight or need to lose weight.

Find 30 minutes in your day to get physically active! You can get health benefits even if you split it into two or three 10- to 15-minute segments a day.

Follow a healthy eating pattern that emphasizes fruits and vegetables and includes whole grains, low-fat and fat-free dairy products, skinless poultry, fish, lean meat, beans and legumes, and nuts. Limit sugary foods and drinks, fatty or processed meats, salty foods, and highly processed foods. Make smart substitutions when cooking, snacking and dining out.

September is Fall and Football Season!

Fall was called harvest because of the harvest moon that occurs when the full moon is closest to the autumn equinox. Before man-made lighting, this moonlight was essential to a prosperous harvest.

The rst game of football was playedbetween Rutgers and Princetoncolleges on November 6, 1869.

“And the sun took a step back, the leaves lulled themselves to sleep and autumn was awakened.”

-Raquel Franco

Source:

“49 Interesting Facts About American Football” TheFactFile.org. TheFactFile, 2022. Accessed August 1, 2022. https:// thefactfile.org/american-footballfacts/.

Evergreen trees suchas pines, cedars, andspruces stay greenbecause their leaves(needles) are coveredwith thick wax andthey contain materialsthat prevent freezingwhen it gets cold. een tre s

American football is a hodgepodge that developed from two sports: rugby and soccer.

The yellow and orange colors you see actually always exist in leaves but they are overpowered by the abundance of green from chlorophyll.

Many birds will prepare for their winter migration during the fall. The distance they can travel is impressive; the Arctic Tern travels 11,000 miles each way for it’s annual migration. That’s no small feat.

The Green Bay Packers hold the honor of winning the rst Super Bowl in January of 1967. The game was played in Los Angeles.

Weight gain around this time of year may not only be due to comforting fall foods like pumpkin pie and cider, researchers have found that lack of vitamin D reduces fat breakdown and triggers fat storage.

Source:

Red and purple leaves are only that colorbecause of the presence of sugars and sap thatare trapped within the leaves. These sugarsprovide plants with the energy they need tosurvive.

“Top 10 Fall Facts”Winnie Palmer Nature Preserve at Saint Vincent College.Winnie Palmer Nature Reserve, 2018. Accessed August 1, 2022. http://www.wpnr.org/ top-10-fall-facts.html#:~:text=Fact%20 %231%3A%20Americans%20typically%20 refer,closest%20to%20the%20autumn%20 equinox.

Healthy Tips for Picky Eaters

Do any of the statements below remind you of your child?

“Ebony will only eat peanut butter sandwiches.”

“Michael won’t eat anything green, just because of the color.”

“Bananas used to be Matt’s favorite food, but now he won’t even touch them.”

Your child may eat only a certain type of food or refuse foods based on a certain color or texture. He or she may also play at the table and may not want to eat. Don’t worry if your child has some picky eating behaviors. Picky eating behavior is common for many children from the age of 2 to 5 years. As long as your child is growing as the doctor suggests, he or she is most likely eating enough to be healthy. If you have concerns about your child’s growth or eating behavior, talk to your child’s doctor.

How to cope with picky eating

Your child’s picky eating is temporary. If you don’t make it a big deal, it will usually end before school age. Try the following tips to help you deal with your child’s picky eating behavior in a positive way. Check the ones that work for you and your child.

Let your kids be “produce pickers.” Let them pick out fruits and veggies at the store.

Have your child help you prepare meals. Children learn about food and get excited about tasting food when they help make meals. Let them add ingredients, scrub veggies, or help stir food.

United States Department of USDA is an equal opportunity provider, employer, and lender.

Offer choices. Rather than ask, “Do you want broccoli for dinner?”

Enjoy each other while eating family meals together.

Talk about what family members did during the day, what made you laugh, or what you

Offer the same foods for the whole family.

Serve the same meal to adults and kids. Let them see you enjoy a variety of healthy foods. Talk about the colors, shapes, and textures on the plate.

Trying new foods

Your child may not want to try new foods. It is normal for children to reject foods they have never tried before. Here are some tips to get your child to try new foods:

Start with small portions. Let your kids try small portions with them. When they develop a taste for more types of foods, it’s easier to plan family meals.

Offer one new food at a time. Serve something that new foods all at once could be too much for your child.

Be a good role model. Try new foods yourself. Describe their taste, texture, and smell to your child.

Offer new foods first. Your child is most hungry at the start of a meal.

Let your kids learn by serving themselves. Teach them to take small amounts at more food if they are still hungry.

They learn from watching you. Eat fruits and vegetables and your child will too.

Offer new foods many times. Sometimes, new foods take time. Kids don’t always take to new foods right away. It may take up to a dozen tries for a child to accept a new food.

Make food fun!

Help your child develop healthy eating habits by getting him or her involved and making food fun! Get creative in the kitchen with these cool ideas. Check the ones you try at home, and be sure to add your own ideas, too!

Cut a food into fun and easy shapes with cookie cutters.

Encourage your child to invent and help prepare new snacks. Create new tastes by mixing two or more food groups together to make interesting pairings.

Make meals and memories together. It’s a lesson they’ll use for life.

Name a food your child helps create. Make a big deal of serving “Maria’s Salad” or “Peter’s Sweet Potatoes” for dinner.

Our family ideas to make food fun:

For more great tips on these and other subjects, go to: ChooseMyPlate.gov/preschoolers/

MEMORABLE MOMENTS AT THE FAIR!

Submitted by Kaitlyn Lugauer, 4-H Program Coordinator

This past week almost 75 kids from all around Sullivan County came together to participate in the Sullivan County Youth Fair, held during theGrahamsville Little World’s Fair. The Sullivan County Youth Fair is a time for learning and a whole lot of hard work! 4-H members

came together and putsome of their best work on display including 170 still projects and over 345 animal entries in different classes with multiple different species. To wrap up the fair many different 4-H members auctioned off their animals and agricultural products in order to raise money for their projects in 2023 as well as a scholarship fund.

HEALTHY AGING: COMMON MISCONCEPTIONS AND STRATEGIES FOR AGING WELL

Submitted by Pat Avery, CRC Program Coordinator

The discovery of our first grey hair; being offered the senior discount without a request for ID; a “milestone birthday”; a class reunion photo that resembles an ad for AARP; a quiet house; identifying with Harry Chapin’s “Cats in the Cradle” on a deeper level: the process of aging has a way of sneaking up on us when we least expect it. Some aspects of aging are beyond our control. For example, our genetic predisposition to certain diseases or illnesses, our hair loss or greying, or changes in vision related to aging. However, through healthy lifestyle choices we can positively influence how well we age, at any age. First, lets examine some common misperceptions about aging.

• Depression and loneliness are normal for older adults. This is false. Studies show that older adults are actually less likely to suffer from depression than young people. In reality, aging can offer emotional benefits, such as having long established friendships, memories

to share with friends and family, and a life of developing coping skills to overcome adversity. Certain life events will cause sadness or anxiety, however if these feelings are prolonged or interfere with your dayto-day activities it’s time to see your doctor. Many treatments are available and highly effective.

• The older I get, the less sleep I need. This too is false. Older adults require the same amount of sleep as their younger counterparts: 7-9 hours a night. Adequate sleep has many benefits including staying alert, reducing falls, and improvements in mental and physical health. Older persons may have increased difficulty falling or staying asleep, however their overall need for sleep does not decrease.

• Older adults can’t learn new things. Don’t tell this to Grandma Moses who began her painting career at the youthful age of 78. Older adults certainly can learn new things. Exercising your brain through learning new skills has positive benefits on our cognitive health: “use it or loose it” holds true. So, tackle that NY Times crossword

puzzle! Your brain will reap the benefits.

• It is inevitable that older people will get dementia. Not true. While the chance of developing dementia does increase as we age, many factors influence whether we will develop the disease at all. Some determining factors for developing dementia include heredity, age, head injury, cardiovascular health, and education level. Making healthy lifestyle choices can help mitigate some of these risk factors.

• Older adults should “take it easy” and avoid exercise so they don’t hurt themselves. This is another common fallacy. Exercise is essential to aging well. Regular exercise positively impacts our cardiovascular health, provides a boost in our “feel good” brain chemicals, improves balance and reduces the risk of falls. Keep in mind that research shows that even a small amount of exercise can be beneficial. So, park the car farther away from the entrance, take the stairs, add an extra walk with your dog, or better yet join with a friend.

Start small and increase gradually. *Always talk with your physician before starting a new exercise program.

• I’m too old to quit smoking. It doesn’t matter how old you are, how long, or how much you smoke. Quitting has immediate health benefits, some occurring within hours! Stopping smoking reduces your risk of cancer, heart attack, stroke, and lung disease. You can look forward to improved taste and smell and provide a positive role model and example for your children and grandchildren. For help in quitting, contact the National Cancer Institutes Quitline at (877) 448-7848 or log on to Smokefree.gov.

To learn more on how to improve your health as you age and enjoy a better quality of life now and in your Golden Years, join us at CCE on Wednesday, September 14th at 2pm as Pat Avery, CRC Coordinator and Bee Moser, MS, Nutritionist present “Healthy Living for your Body and Brain: Tips from the Latest Research.” A healthy snack for all to enjoy, as well as recipes and information to help you

healthy living for your brain and body

WEDNESDAY SEPTEMBER 14TH AT 2 P.M.

AT CORNELL COOPERATIVE EXTENTION, FERNDALE-LOOMIS

PRE-REGISTRATION REQUIRED: CALL CCE @ (845) 292-6180 OR REGISTER ONLINE AT https://sullivan.ccext.net/civicrm/event/info

implement a personal wellness plan for you will be offered. Register in advance by calling CCE at (845) 292-6180, ext. 122, or logging on to our website at Sullivancce.org and clicking on EVENTS

which will take you to the Registration link. We look forward to seeing you there!

For centuries, we’ve known that the health of the brain and

ervings and Amounts

g = p = = 3 ounces main amin C

f fresh have a ugar. so fruits! drink 00%

Milk provides calcium for strong bones and teeth

Go low-fat or fat-free when you choose milk, yogurt, or cheese.

Choose lean meats and poultry

Vary your protein choose more sh and beans, 1 ounce = small handful of nuts 1 Tbsp peanut butter 1 egg 1/2 cup of beans

Limit Fats and Sugars. Limit foods with added fats and sugars, they only add calories but no other nutrients. .

orksheets for kids, nutrition education games, ore food pyramid chart fun! , All Rights Reserved

Behavioral Milestones

The preschool years are an important time for developing healthy habits for life. From 2 to 5 years old, children grow and develop in ways that affect behavior in all areas, including eating. The timing of these milestones may vary with each child.

2 YEARS

• Can use a spoon and drink from a cup

• Can be easily distracted

• Growth slows and appetite drops

• Develops likes and dislikes

• Can be very messy

• May suddenly refuse certain foods

3 YEARS

• Makes simple either/or food choices, such as a choice of apple or orange slices

• Pours liquid with some spills

• Comfortable using fork and spoon

• Can follow simple requests such as “Please use your napkin.”

• Starts to request favorite foods

• Likes to imitate cooking

• May suddenly refuse certain foods

4 YEARS

• Influenced by TV, media, and peers

• May dislike many mixed dishes

• Rarely spills with spoon or cup

• Knows what table manners are expected

• Can be easily sidetracked

• May suddenly refuse certain foods

5 YEARS

• Has fewer demands

• Will usually accept the food that’s available

• Dresses and eats with minor supervision

United States Department of Agriculture

CALICO GEESE QUILTER'S GUILD AUCTION

Guild members have provided a selection of fabrics, patterns, and tools! Come talk about your craft, meet folks with common interests, find great deals, and get motivated to start a new project!

TUESDAY, SEP 13, 2022 PM OPEN AT 3:00 PM

Sullivan County CCE, 64 Ferndale-Loomis Road, Liberty,

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