August 23, 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 Sciences and 4-H/Youth Development exclusives. This packet is for the week ending August 23, 2002.
AGRICULTURE AND NATURAL RESOURCES
Let’s Have Some Forestry Fun
FAMILY AND CONSUMER SCIENCES
Keeping Food Safe
When Tailgating
4-H/YOUTH DEVELOPMENT
No 4-H Exclusive during the Kentucky State Fair
LET’S HAVE SOME FORESTRY FUN
Source: Doug McLaren
Many of us will be more aware of our forests in the coming weeks as Kentucky hardwoods reveal their brilliant fall colors.
Because we have a diverse climate and soil composition, many tree species grow in Kentucky, providing a variety of fall foliage to enjoy. The array of trees also gives us a chance to have some forest fun. Here’s a tree species quiz. (Answers are at the end of this column.)
What tree is often found in people’s mouths?
What tree always sighs and languishes?
What tree makes war on crops?
What tree grows nearest the sea?
What tree grieves more than others?
What tree is older than most others?
Now let’s look at the impact trees and tree products on our lives by answering the questions below. (The correct answers are at the end of this column.)
1. Kentucky has to replant many of the acres after tree harvesting. True or false?
2. Forest and related industries are important to Kentucky’s economy. True or false?
3. What percentage of Kentucky is forested? Is it 35, 50 or 60 percent?
4. The best time to view Kentucky’s fall foliage usually is between the second and third weekends in October. True or false?
5. Sun is the only energy required to grow a tree. True or false?
6. How many products are produced from trees? Is the answer 3,500, 4,700 or 5,000?
7. Of 250, 500 or 750 pounds, how much paper does each person in the United States use on average every year?
8. Nationwide, approximately how many tons (2,000 pounds) of paper are recycled? Is the answer approximately 28, 40, 45 or 53 million tons?
What percentage of a tree can be used to make wood and paper products? Is the answer 50, 67, 75 or 100 percent?
Tree Species Answers: gum, pine, locust, beech (beach), weeping willow, and elder.
Impact of Trees, Tree Products Answers:
1. False. Sprouting from stumps and from fallen seeds will quickly repopulate a harvested area.
2. True. In Kentucky, 105 of 120 counties have some type of wood industries that employ approximately 26,000 people.
3. Fifty percent, or some 12 million acres, of Kentucky is forested.
4. True. For more information on times and locations to view fall foliage colors as October approaches, call 1-800-225-8747, or visit www.kentuckytourism.com.
5. True. Sun is the only energy needed for trees to grow. As they grow, trees remove carbon dioxide from the air and produce oxygen through photosynthesis.
6. Some 5,000 products are produced from trees, ranging from our homes and furnishings to the toothpaste we use.
7. Each person in the U.S. uses 750 pounds of paper per year.
8. About 45 million tons of paper are recycled.
9. All of a tree (100 percent ) can be used to make wood and paper products.
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.
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KEEPING FOOD SAFE
WHEN TAILGATING
Source: Sandra Bastin
The roar of football fans soon will fill the air in stadiums across Kentucky. Joining friends and family to tailgate at sporting events is a popular activity. Always follow safe food preparation and handling practices to be sure guests take home good memories rather than a case of foodborne illness.
When planning the menu, remember to keep perishable foods cold, at 40 degrees Fahrenheit or below. These foods include meat, poultry, fish, eggs, dairy products and salads containing mayonnaise or similar products. To keep foods cold, put them in a sturdy, insulated cooler with plenty or ice or frozen gel packs, or use a thermos bottle.
Conversely, once foods are cooked, they should be kept hot, at 140 degrees F or higher. To insulate hot foods, wrap them in several layers of aluminum wrap, followed by layers of newspaper and a towel. Use a camping stove, propane gas or charcoal grill to keep foods hot. You also can use sterno surrounded by a strip of aluminum foil to act as a windbreak.
Always take and use a clean thermometer to check food temperatures.
If you buy take-out foods such as fried chicken or barbecue eat them within two hours of purchase.
Cleanliness is the most effective action to prevent spread of disease-causing bacteria. Always thoroughly wash your hands before, during and after handling food. Scrub for at least 30 seconds whether you’re using soap and water, a disposable towelette or an instant antibacterial hand gel. Besides washing your hands, wear clean clothes and an apron; put on gloves when handling foods that won’t be cooked; don’t use tobacco products, eat or drink when working with food; and avoid coughing and sneezing on food or serving it when you’re sick.
To prevent contamination, cover foods and supplies with plastic wrap, aluminum foil or lids, or keep them in the original packaging. Also, store dirty utensils, dishes and cooking accessories in a large, covered container to keep from attracting flies and other insects. Keep lids on grills, or otherwise cover cooking equipment.
Improper cooling is a common cause of foodborne illness. If you’re preparing large quantities of food such as lasagna, barbecue or chili in advance, put them in small, shallow containers to speed the cooling process. Slice roasts and whole turkeys into eating portion sizes and refrigerate or freeze in shallow pans or platters.
Never partially cook or microwave meat to grill later. Instead, completely cook meat to destroy bacteria that might be present. Cook ground meats and poultry to 165 degrees F and immediately refrigerate them. When ready to leave, put the meat in a cooler with ice. If it must be served hot, reheat quickly to 165 degrees F on a grill or other cooking device.
Don’t reuse a marinade; instead, use a new recipe for basting or as a dipping sauce.
To prevent cross-contamination among foods, wrap them well. Store raw foods separately from those that are ready-to-eat.
Never leave perishable foods out more than two hours. If the outside temperature is 80 degrees F or higher, don’t leave these foods out longer than one hour.
Discard leftovers in trash cans with plastic liners and lids, or wait until you get home to dispose of these foods.
When you get home, wash and rinse all equipment, grills and utensils. Sanitize them in a solution of two tablespoons of bleach per one gallon of water. Also use this solution in a spray bottle to disinfect any food preparation surfaces, such as cutting boards and dishware.
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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