August 8, 2002

Please do not delete this message. It is the only copy county agents in your office will receive of Agricultural and Natural Resources, Family and Consumer Service and 4-H/Youth Development exclusives. This packet is for the week ending August 9, 2002

AGRICULTURE/NATURAL RESOURCES

Treated Lumber Disappearing

Here’s the Scoop on Why

FAMILY AND CONSUMER SCIENCES

Think Food Safety, Nutrition

As the School Doors Open

4-H/YOUTH DEVELOPMENT

4-H/Youth Development Program

Provides It All for Kentucky Youth

TREATED LUMBER DISAPPEARING

HERE’S THE SCOOP ON WHY

Source: Terry Conners

You might have noticed a dwindling supply of green, pressure-treated lumber at your favorite garden supply or home lumber retailer. Here’s why.

This lumber contains Chromated Copper Arsenate, a pesticide used to prevent rot fungi and termite problems. There is no evidence of health issues from CCA in normal use, nor is there proof of significant arsenic uptake by vegetables grown in raised beds supported by this treated lumber.

However, due to public concerns about the arsenic in this type of treated wood, the wood preservation industry is voluntarily withdrawing the use of CCA in most products around the home and garden such as landscape timbers, decks and playground equipment. Manufacturers are phasing out CCA production and this pesticide won’t be used to treat wood for residential use after December, 2003.

It’s not necessary to remove or destroy CCA-treated lumber you currently have in use around your home or garden. If you have concerns about residue, a panel of physicians has suggested that a polyurethane coating every year or two would seal chemicals in the wood.

If you do decide to dispose of the treated lumber, remember that CCA is a pesticide. With continued contact you might develop a skin irritation, so it’s advisable to wear gloves when handling it and to wash your hands afterward. Wear a dust mask if you plan to saw the wood. Don’t use sawdust and chips from treated wood in compost or as mulch.

Most importantly, avoid burning the wood in an area where you could be exposed to fumes, such as a fireplace or wood-burning stove. If you burn the treated wood outside, don’t stand down wind of the smoke.

When burning CCA-treated wood on a farm, remember that cattle like the sweet ashes . But these ashes are very poisonous to them; it is best to dispose of the ashes through municipal waste facilities.

There are several alternatives to CCA-pressure-treated lumber: use woods that are naturally rot- and termite-resistant such as the heartwood of northern white cedar or redwood; buy wood treated with non-arsenic chemicals such as ACQ, a copper-based preservative, or wood treated with Borate-containing or Azole-containing compounds; and substitute non-woody materials such as plastic lumber, metal, brick, stones or concrete as applicable to your situation.

If you have questions, contact your (County Name) Cooperative Extension Service.

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

Mention or display of a trademark, proprietary product, or firm in text or figures does not constitute an endorsement and does not imply approval to the exclusion of other suitable products or firms.

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Note Agents: Dr. Conners is relatively new in our Department of Forestry. You can reach him at 859-257-2463 and .

THINK FOOD SAFETY, NUTRITION

AS THE SCHOOL DOORS OPEN

Source: Sandra Bastin

Since school doors will be opening soon to throngs of Kentucky children, now is a good time to remember some food safety and nutrition tips for your children’s “brown bag” lunches and after-school snacks.

To be sure food safety is the main ingredient of school lunches or snacks, keep cold foods below 40 degrees Fahrenheit. Put cold liquid foods in a previously chilled vacuum bottle. Use an ice pack or gel freezer pack to keep solid foods cold. Freeze boxed juices or drinks in a plastic bottle the night before; then put the frozen drink in with the other foods.

Used chilled ingredients to make sandwiches.

Freeze sandwiches made with simple ingredients such as peanut butter and sliced meat or poultry. The sandwich will thaw by mealtime, but remain cold enough to prevent growth of bacteria that cause foodborne illnesses.

Don’t freeze sandwiches containing ingredients like mayonnaise or mayonnaise-like dressings, because freezing causes oil and water separation. This can make bread soggy. Instead, buy single-serving packets of mayonnaise and dressings, or put these in separate containers. Butter and stick margarine don’t separate when frozen.

Maintain hot foods at 140 degrees F or higher. Use a vacuum bottle to maintain the temperature of hot liquid foods such as soups or stews. Put boiling water in the bottle for a several minutes before adding hot foods.

Always throw away leftover lunch or snack food items that might have gotten too hot. Remember the saying, “when in doubt, throw it out.”

Also, thoroughly clean lunch boxes; wash your hands well in hot soapy water between preparations of different types of food; and use clean utensils and work surfaces.

Letting your children help you prepare their school lunches or after-school snacks has several advantages. It gives children opportunities to think about the nutritional qualities and healthfulness of the foods they eat. Helping you choose and prepare foods also boosts their self-confidence and makes them feel comfortable working in the kitchen. They might even want to help you pack their lunches or snacks, thereby learning more about food safety.

Since children agree to the food choices for their lunches or snacks, you have the opportunity to introduce new foods. In addition, you have the peace of mind that they’re eating want they want and not trading with friends, who might have less nutritional lunches or snacks.

Remember to take into account your children’s overall eating pattern when preparing foods; one meal or snack won’t break the nutritional bandwagon. Generally, a lunch should contain about one-third of the day’s nutrients and calories. Offer a variety of foods including two servings of fruits or vegetables and two of bread and grains, as well as some protein and low-fat milk or other dairy product.

For more information, contact your (County Name) Cooperative Extension Service.

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

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4-H/ YOUTH DEVELOPMENT PROGRAM

PROVIDES IT ALL FOR KENTUCKY YOUTH

Source: Jann Burks

Kentucky youth gain many benefits and skills through membership in our 4-H/Youth Development Program, the Kentucky Cooperative Extension Service’s’ dynamic, educational programming for young people.

Our mission is to help youth acquire knowledge, develop life skills, and form attitudes that will enable them to become selfdirecting, productive and contributing members of society. Members develop leadership, communications, citizenship and interpersonal skills, among others, by taking part in the variety of 4-H projects and events. The 4H programs also enable young people to combine interests in community service with practical skills so they can make a difference. Working together and having a good time encourages youth to make volunteering a lifelong habit.

Each county has Extension agents who develop educational programs and activities geared to the needs and interests of local youth. These agents work with county 4-H councils to develop educational programs for local situations and interests.

Kentucky 4H thrives because of a unique partnership between public and private sectors. Businesses, financial institutions, civic organizations and service groups provide financial support and more; many of these partners volunteer their time and talents as volunteer leaders in their communities.

Kentucky 4-H/Youth Development programs are open to all youth, ages of nine through 19, regardless of race, color, creed, religion, national origin, sex or disability.

If you=re not already a 4-H member or adult volunteer, now is a good time to become involved in our program. Each fall, 4-H clubs reorganize and enroll new members and leaders. For more information, contact your (County Name) Cooperative Extension Service.

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

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