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A Gathering In

Traditional Foods Competition

Mountain Heritage Day

September 29, 2012

Harvest time in the mountains years ago represented a great deal of hard work and effort, but the results in wintertime were worth it. Rows of canned fruits and vegetables filled the shelves of the can house, leather britches were hung to dry, the molasses had been boiled and put up for sweetening. Meats filled the smokehouse. The work of summer and fall guaranteed a family would make it through a long, cold winter.

Although home preservation is no longer the necessity it once was, it is still part of the fabric of life for many in our area. We invite you to exhibit your home preserved canned, dried, or baked goods at "A Gathering In" traditional foods competition, part of Western Carolina University's Mountain Heritage Day. Coordinated jointly by N.C. Cooperative Extension--Jackson County Center, WCU's Mountain Heritage Center, and Department of Health Sciences, the competition is open to adult and youth.

Mountain Heritage Day will be held Saturday, September 29. Canned goods, honey, and heritage foods can be entered at the Mountain Heritage Center at WCU on September 25, from 7:30 a.m. until 5:00 p.m. Baked goods and “Best in the West” whole grain recipe contest entries should be brought to the Mountain Heritage Center on September 28, from 7:30 a.m. until 12:30 p.m. Winners will be announced on Mountain Heritage Day. All entries must be picked up from the Mountain Heritage Center by 5:00 p.m., Friday, October 5.

Ribbons will be awarded to the top 3 entries in each category (Youth and Adult) and a Grand Champion will be selected from each of the 5 overall divisions: Best in the West. A new contest will award an adult and a youth for the “Best in the West Whole Grain contest”.

Specific information on the various categories and judging guidelines follows.

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ALTITUDE CHART

PRESSURE CANNER METHOD (Low-Acid Foods -- vegetables, meats, poultry, seafood)

When using a dial-gauge or weighted-gauge canner and processing at or below 1,000 feet above sea level, adjust pounds pressure according to this chart::

Boiling-Water Canner Altitude Adjustments

BOILING WATER METHOD (High Acid Foods -- fruits, pickles, jams, jellies, etc.)

When processing foods at altitudes higher than 1, 000 feet above sea level, you must adjust the processing time according to this chart:

Boiling-Water Canner Altitude Adjustments

Altitude in Feet Increases Processing Time

1,001 to 2,000

2,001 to 4,000

4,001 to 6,000

6,001 to 8,000

1,001 to 3,000

3,001 to 6,000

6,001 to 8,000

5 minutes

10 minutes

15 minutes

Altitude in Feet Weighted Gauge Dial Gauge

15

15

15

15

11

12

13

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DIVISION I

CANNED GOODS

Canned goods entered in "A Gathering In" should adhere to the following rules. Questions about the Canned Goods/Heritage Food Conservation category should be directed to Cheryl Beck, Extension Family & Consumer Science Agent at 828-586-4009.

Rules

1. Must use standard canning jars of the specified size. (Please include ring with two-piece lid jars).

2. All products must be processed according to recognized safe methods found in the most recent editions of the Ball Blue Book or the USDA Complete Guide to Home Canning. Be sure you have followed altitude adjustments which, are shown in the front of this booklet.

3. Must be labeled as to content, processing method (pressure canner or boiling water bath), and processing time. For Example: If processing method or time are incorrect, the item will not be judged.

4. Only 1 entry per category. Entry must include the following:

CONTENT: Green Beans

PROCESSING METHOD: Pressure Canner or Boiling Water Bath (circle one)

PROCESSING TIME: 25 minutes

Note: Judges will not open any jars for tasting

1. CANNED FRUITS

1. Apples (whole or sliced) 2. Applesauce 3. Blackberries, Dewberries,

Raspberries 4. Blueberry 5. Cherry (whole pitted & unpitted) 6. Grapes

7. Peaches 8. Plums 9. Pears 10. Other Fruit (not listed above) 11. Pie filling (Blueberry, Cherry,

Apple, Peach)

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1. Beans (Lima, Butter) 2. Beans, Dried – Cooked (Kidney,

Navy, Pinto) 3. Beans, (Green, Snap, Wax) 4. Beets

5. Carrots, (Whole or Cut) 6. Corn, (Cream Style) (Pint Only) 7. Corn, (Whole Kernel) (Pint Only) 8. Mixed Vegetables

9. Peas, (Field, Black eye, Crowder, etc.)

10. Peas, (Green) 11. Soup Mixture

12. Tomatoes, (Quartered Water Packed)

13. Tomatoes, (Whole Water Packed) 14. Other Vegetables (not listed above)

2. CANNED VEGETABLES (HALF PINT, PINT OR QUART) JARS

FACTORS TO BE CONSIDERED IN JUDGING CANNED FRUITS & VEGETABLES:

Points

Color: That of natural fruit or vegetables 20

Liquid: Appropriate for product and method of processing 10

Appearance: Uniformly well ripened products; no defective or overripe fruits and vegetables 40

Appropriate

Size:

Uniformity of shape and size appropriate for product 10

Pack: Arrangement with reference to symmetry and best use of space within the jar. Attractiveness of pack should be considered, but not time-wasting fancy packs 10

Jar Fill: Containers should be filled to level specified by standard recommendations 10

100

Points

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3. PRESERVES (HALF PINTS OR PINTS)

Preserves contain whole fruits or fruit pieces that retain their shape and are clear, shiny, tender, and plump. The fruits are suspended in a clear syrup that is the consistency of honey or soft jelly. These products should be filled to within 1/4 inch of top of standard canning jars and must be processed in a boiling water bath for airtight seal (no paraffin).

1. Blueberry

2. Cherry

3. Fig

4. Fruit Mixture

5. Peach

6. Pears

7. Strawberry

8. Other Fruit Preserves (not listed above)

Points

Shape: Fruit should be whole and have original shape as nearly as possible 10

Clearness and

Color:

Fruit should be translucent and not too dark; liquid should be clear 25

Flavor: Natural fruit flavor, not overpowered with too much sugar 30

Texture: Tender, but firm and plump 10

Pack and Fill: Arrangement of fruit with reference to symmetry of jar; filled ¼ inch of top, water bath processed 5

Consistency: Juice should be of honey consistency or slightly jellied 10

Proportion of

Syrup:

About one-third as much syrup as fruit

10

100

Points

FACTORS TO BE CONSIDERED IN JUDGING PRESERVES:

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4. JAMS, CONSERVES, MARMALADES, & BUTTERS (HALF PINT OR PINT) Jams are made from crushed fruits cooked to a smooth consistency that will mound up on a spoon but not jelly firm. Conserves are a fruit mixture of jam consistency often containing citrus. A true conserve contains nuts and raisins. Marmalades contain small pieces of fruit or citrus peel evenly

suspended in a transparent soft jelly. Butters are pureed fruit cooked to a smooth consistency. These products should be filled to 1/4 inch of top of standard canning jars and must be processed in a boiling water bath for airtight seal (no paraffin).

1. Apple Butter

2. Peach Butter

3. Pear Butter

4. Other Butter (not listed above)

5. Blueberry Conserve

6. Peach Conserve

7. Pear Conserve

8. Plum Conserve

9. Other Conserve (not listed above)

10. Blackberry Jam

11. Blueberry Jam

12. Cherry Jam

13. Fig Jam

14. Grape Jam

15. Peach Jam

16. Pear Jam

17. Plum Jam

18. Raspberry Jam

19. Rhubarb Jam

20. Strawberry Jam

21. Other Jam (not listed above)

22. Citrus Marmalade

23. Peach Marmalade

24. Pear Marmalade

25. Other Marmalade (not listed above)

Points

Smoothness: Tender fruit with smooth texture 20

Flavor: Natural fruit flavor, not overpowered with added ingredients or spices 35

Consistency and

Texture:

Tender and will mound in spoon; not tough, sticky, or gummy; spreads easily 30

Color and

Clearness:

Shiny fruit color; marmalades clear with suspended citrus 10

Jar Fill Process: Fill jars to ¼ inch of top of standard canning jars and in boiling water bath

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100 Points

FACTORS TO BE CONSIDERED IN JUDGING JAMS, CONSERVES, MARMALADES, & BUTTERS:

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1. Apple Jelly

2. Blackberry or Dewberry Jelly

3. Blueberry Jelly

4. Crabapple Jelly

5. Cherry Jelly

6. Grape Jelly (Concord)

7. Grape Jelly (Uppercutting or Ambuscading)

8. Herbal Jelly

9. Mint Jelly

10. Peach Jelly

11. Pepper Jelly

12. Plum Jelly (Damson and Others)

13. Raspberry Jelly

14. Strawberry Jelly

15. Other Jelly (not listed above)

Points

Color: Pronounced, yet natural color 10

Clearness: Transparent and sparkling 10

Crystals: Lack of crystals; no sign of crystallization 10

Flavor: Natural fruit flavor 30

Consistency: Tender, breaks with distinct cleavage, angles hold shape; should not be syrupy, sticky, or tough 35

Jar Fill Process: Fill jars to ¼ inch of top of standard canning jars and process in boiling water bath process 5

100 Points

FACTORS TO BE CONSIDERED IN JUDGING JELLY:

5. JELLY FROM HOME PREPARED JUICE (HALF PINT OR PINT)

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1. Apple Juice

2. Grape Juice

3. Tomato Juice

4. Other Juice (not listed above)

5. Blueberry Syrup

6. Strawberry Syrup

7. Other Syrup (not listed above)

6. JUICES & SYRUPS (PINT OR QUART)

Points

Color: Typical color of well-ripened tomatoes or fruit 20

Stability: Little or no tendency to separate after standing a few minutes 15

Absence of

Defect:

No particles of fiber, skin or seed

15

Flavor: Typical ripe tomato or fruit flavor; no objectionable “off” flavor 45

Jar Fill

Process:

Fill jars to ¼ to ½ inch of top of standard canning jars and process in boiling water bath process

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100 Points

FACTORS TO BE CONSIDERED IN JUDGING JUICES:

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FACTORS TO BE CONSIDERED IN JUDGING PICKLES & RELISH:

7. PICKLES & RELISH (HALF PINT, PINT, OR QUART)

Points

Size and Shape: Uniform size and shape 10

Flavor: Natural flavor in fruit pickles. Not over-spiced 30

Texture: Firm, not tough, soft or flabby 30

Color: As near natural color as possible (unless specified) 15

Proportion of

Pickle to Liquid:

Jars filled with pickles; liquid to cover and fill space

10

Jar Fill Process: Fill jars to ¼ to ½ of top of standard canning jars and process in boiling water bath process 5

100 Points

1. Apple Rings

2. Bread and Butter Pickles

3. Beet Pickles

4. Cucumber Pickles (Dill)

5. Cucumber Pickles (Sliced Sour)

6. Cucumber Pickles (Whole Sour)

7. Cucumber Pickles (Sliced Sweet)

8. Cucumber Pickles (Whole Sweet)

9. Green Bean Pickles (Dilly Beans)

10. Hot Peppers in Vinegar (Whole)

11. Hot Peppers in Vinegar (Sliced)

12. Mixed Vegetable Pickles

13. Okra Pickles

14. Peach Pickles

15. Pear Pickles

16. Pepper Pickles

17. Squash Pickles

18. Tomato Pickles (Green)

19. Other Pickles (not listed above)

20. Chow Chow

21. Corn Relish

22. Cucumber Relish

23. Fruit Relish

24. Pepper Relish

25. Other Relish (not listed above)

26. Fruit Chutney

27. Vegetable Chutney

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1. CANNED

1. Chili Sauce

2. Pizza Sauce

3. Spaghetti Sauce

4. Tomato Sauce

5. Salsa

6. Tomato Catsup

7. Other Sauce (not listed above)

8. SAUCES & CATSUP (PINT OR QUART)

1. Beans, Shelly

2. Beans, Pickles

3. Buckberries

4. Huckleberries

5. Sauerkraut

HERITAGE FOODS CONSERVATION

2. DRIED

1. Beans, Leather Breeches

2. Apples

3. Pumpkin

4. Bleached Apples (Smoked) *Fruits and vegetables may be dried by any method. Label contents and give method used for drying.

5. Herbs

6. Other

MEATS

CIDER

DIVISION II:

YOUTH CANNED GOODS & HERITAGE FOODS CONSERVATION (UNDER 16 YEARS)

ALL THE ABOVE

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Volume: Size of product as compared to batter; indication of good leavening and manipulation of batters or dough.

Appearance: Shape, quality of the top crust, color of the exterior and of the crumb.

Texture: Grain of the product, flakiness, amount of and size of air cells, size of cell walls.

Velvetiness: Smoothness of the product in the mouth.

Moistness: Degree of moisture.

Tenderness: Ease with which product is cut, broken or chewed.

Flavor: Should be characteristic of the product; includes aroma.

Baked goods entered in "A Gathering In" should be baked from "scratch" following traditional-type recipes. The only exception is under the Box Mix Cake category which uses cake mix as a starter. Recipes should be included with the entry. Children under the age of 16 may enter products in the Youth division. All categories of baked goods are included in both the Adult division and the Youth division. Questions about the baked goods competition should be directed to Baldwin Sanders, Assistant Professor, School of Health Sciences, at 828-227-3514.

Rules

1. Baked products should be labeled with the name of the product, the category in which it is entered (Youth or Adult), and the name of the participant. All entries also must include the recipe for the product. Baked products entered without a recipe will not be considered in the judging.

2. Baked goods should be on a paper plate or cardboard with a hole

punched for attachment of a tag; they should be adequately covered with plastic wrap, foil or a plastic bag.

Descriptive Terms Used In Evaluation of Baked Goods:

DIVISION III

BAKED GOODS

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Quick Breads (Includes any bread product with baking powder or baking soda.)

Biscuits

Corn Bread

Muffins

Fruit breads such as Banana

CATEGORIES OF BAKED GOODS:

Yeast Breads (Includes any baked product leavened with yeast)

Rolls

Loaves

Cinnamon

Braided loaves

Cookies

Rolled (sliced or cut)

Drop

Bar

Cakes

Foam (Angel, sponge or chiffon)

Butter-type (includes layered cakes)

Pound

Box Mix – Cake mix used as a starter

Pies

Cobblers

Fried pies containing fruit

Single – crust pies

2 – crust pies

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DIVISION IV HONEY

Rules and Regulations

1. All honey and beeswax entered must have been produced by the exhibitor during the current season.

2. No entries may be labeled, except with entry tags. 3. All exhibits must be of required color, quality, and condition in order to

receive ribbons. 4. All comb and extracted honey displayed must be protected from

honeybees and other insects. Cellophane, glass, or other suitable transparent materials are recommended for this purpose.

A. HONEY SECTIONS CLASS CLASS 1. Light Exhibit 3 sections, any size 3. Any other not already listed 2. Dark Exhibit 3 sections, any size

B. HONEY COMBS CLASS CLASS 4. One deep comb for extracting 7. One shallow comb for chunk 5. One shallow comb for extracting cutting 6. One deep comb for chunk cutting 8. Any other not already listed

C. HONEY CHUNK CLASS CLASS 9. Light 3 jars (not less than 14 oz. size) 11. Any other not already listed 10. Dark 3 jars (not less than 14 oz. size)

D. HONEY EXTRACTED CLASS CLASS 12. Light 3 jars (not less than 14 oz. size) 14. Any other not already listed 13. Dark 3 jars (not less than 14 oz. size) E. BEESWAX CLASS CLASS 15. Beeswax, in sizes and shapes 16. Any other not already listed commonly on sale by the apiarist (not less than 1 pound)

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FACTORS TO BE CONSIDERED IN JUDGING CATEGORIES A AND B -- COMB HONEY

Uniformity of appearance (between and within sections) = 20, Absence of uncapped cells = 15, Uniformity of color = 15, Absence of watery capping = 10, Cleanliness and general appearance of sections or frames = 15, Freedom from granulation and pollen = 15. Appearance of capping and freedom from impurities = 10, TOTAL = 100. FACTORS TO BE CONSIDERED IN JUDGING CATEGORY C -- CHUNK

Density of liquid portion (moisture content over 18.6% DISQUALIFIED) = 10, Cleanliness of liquid portion: absence of foam, dirt, wax, and crystallization = 20, Neatness of comb cut: ragged edges, parallel cuts and uniformity of size of cut = 20, Absence of watery capping, uncapped cells and pollen cells = 15, Cleanliness: lack of travel stain and foreign matter in comb = 15, Uniformity of appearance: includes containers, cut comb, liquid honey and contents of jars = 20, TOTAL = 100 FACTORS TO BE CONSIDERED IN JUDGING CATEGORY D -- HONEY, EXTRACTED

Density (moisture content over 18.6% DISQUALIFIED) = 10, Absence of granulation or crystallization = 10, Cleanliness: absence of lint, dirt, wax and foam = 30, Flavor: absence of overheating and fermentation = 15, Color and brightness = 15, Container appearance: cleanliness and uniformity = 15, Uniformity of entries in class = 5, TOTAL = 100 FACTORS TO BE CONSIDERED IN JUDGING CATEGORY E -- BEESWAX

Color: straw or canary yellow = 25, Cleanliness: absence of honey, propolis and other impurities = 30, Uniformity of appearance = 20, Absence of cracking and shrinkage = 15, Aroma and texture = 10, TOTAL = 100

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ANNOUNCING . . .

A NEW CONTEST!

2 DIVISIONS:

Adult (ages 16 and up) Youth (up to age 16)

“BEST IN THE WEST” WHOLE GRAIN RECIPE CONTEST

1. All entries must use some type of whole grain. Call Peter Koch at 828-227-7129 for a list of acceptable whole grains. 2. Recipe does not have to be original but item must be made from scratch. 3. Item should be labeled with the name of the recipe, the category in which it is entered (Best in the West Whole Grain Recipe) and the name of the participant. The recipe must be entered with the item. 4. The item should be adequately covered with plastic wrap. If submitting cookies, 5-6 cookies should be placed on a paper plate and adequately covered with plastic wrap.

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Two Winning Recipes of “Gathering In” 2011

Grand Champion Baked Goods - Adult Division

Banana Cake (Susan Sheets) Every year when those April birthdays rolled around, Gram would make our special request- banana

cake with chocolate frosting. We made it exactly to her recipe and put it together using all three layers,

but somehow it looked taller than we remembered. So we removed a layer and ate it while we photo-

graphed the two layer version. Use all three layers for a very impressive cake, or do what we did and

frost the third layer on it’s own for the kids, or hide it away for yourself. Make sure those bananas are

really ripe, and follow our tips to make frosting the cake a snap.

2 ½ cups sugar

1 cup shortening or butter

4 eggs

1 cup sour cream

2 tsp. baking soda

3 cups all purpose flour

1 TB. PURE VANILLA EXTRACT

6 very ripe bananas, mashed (2 ½ cups)

Preheat the oven to 350 degrees. Grease and flour three 9 inch cake pans and set aside. Cream together

the sugar and shortening or butter. It will be dry and crumbly. Add the eggs and beat well. Mix in the

sour cream. In a separate bowl, sift together the flour and baking soda. Add to the creamed mixture and

beat well. Add the mashed bananas and PURE VANILLA EXTRACT and mix well. Divide evenly

between the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center

comes out clean. Check the cakes partway through baking and swap the pans around in the oven, top to

bottom, bottom on top. Cool a few minutes and remove from the pans. Finish cooling on a wire rack.

This cake freezes very well if you’d like to bake it ahead of time to frost later. Wrap each layer in

waxed paper and plastic wrap. There is no need to thaw before frosting the cake; actually it frosts quite

nicely while the layers are still a bit frozen.

Frosting:

6 cups powdered sugar

½ cup NATURAL COCOA POWDER

½ cup butter, softened

½ cup, brewed, strong black coffee

Sift the powdered sugar and COCOA together into a large bowl. Add the softened butter and mix on

very low speed until they are incorporated. Add the coffee and mix until smooth

Prep time: 15 minutes + 10 to frost

Baking time 30-35 minutes

Serves 8-10

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Grand Champion “Best in the West” Katie's Spiced Apple Pie with Almond Crust - Katie Hayes

Pie Filling:

8 apples-peeled and sliced-I used a mixture of Macintosh and Honey Crisp

1 cup sugar

3 tablespoons flour

1 tablespoon cinnamon

1 teaspoon nutmeg

1 teaspoon ground cloves

2 teaspoons vanilla

Crumble Topping

1 cup dry oatmeal

1/4 cup packed brown sugar

1/4 cup of left over spiced juice from pie filling

1 tablespoon ground almonds

Pie Crust

2 cups of white flour

1/2 cup of finely ground almonds

2 sticks (1 cup) salted butter

1 teaspoon salt

1 teaspoon white sugar

2 teaspoons cinnamon

1 ½ teaspoon vanilla extract

1 heaping teaspoon brown sugar

6-8 tablespoon ice water

Crust Recipe:

Combine flour, salt, ground almonds, and cinnamon in a food processor until evenly mixed.

Add brown sugar, white sugar, and butter. Pulse until the mixture is coarse. Pulse in vanilla. Then

add 6-8 tablespoons of ice water. Pulse between each addition. Add ice water until a dough ball

forms. Wrap the dough ball in plastic wrap and place in the refrigerator for an hour. When ready

to use, roll out half of the dough into a large circle and gently place dough in the pie pan.

Pie Filling and Crumble Topping Recipe:

Peel and slice 8 apples and place in a very large mixing bowl. Stir in sugar, cinnamon, cloves,

nutmeg, flour and vanilla. Stir until a pool of liquid forms at the bottom of the bowl. Add apples

and all but 1/4 cup of juice to the pie pan containing almond crust. Add oatmeal, brown sugar

and ground almonds to the remaining juice from apple filling. Mix with hand until thoroughly

combined. Spread crumble evenly across the top of the pie. Roll out remaining pie crust dough.

Using a knife cut out petals or any other shapes you want. Decorate the pie using the cut out shapes.

Bake the pie at 450° for 10 minutes with tin foil around outer edge of crust. Then lower the oven

temp to 350° for 40 minutes. At 27 minutes thoroughly beat the egg and brush over the crust of the

pie and sprinkle with sugar. Continue baking for the remaining time. Remove from oven and cool

on a cooling rack. Add a big scoop of vanilla bean ice cream. ENJOY!!

Egg Wash

1 egg

1 Tablespoon sugar

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Directions to Western Carolina University’s Mountain Heritage Center:

From Sylva, WCU is located five miles south on NC Highway 107. Take a left at the

first entrance to WCU, come down hill and continue right around the traffic circle then

immediately get in the left turn lane and turn into the parking area by the big white

building. Visitor parking is close to the building. We are located on the first floor of

the white building, the H.F. Robinson Administration Building. There is also visitor

parking on the upper side of the parking lot.

From Cashiers, WCU is located approximately 19.6 miles north on Highway 107.

Coming into Cullowhee, take a right at the fourth light, come down hill and continue

right around the traffic circle then immediately get in the left turn lane and turn into the

parking area by the big white building. Visitor parking is close to the building. We

are located on the first floor of the white building, the H.F. Robinson Administration

Building. There is also visitor parking on the upper side of the parking lot.

Grand Champion Baked Goods - Youth Division Blueberry Breakfast Bake - Lydia Norman (age????)

Preheat Oven 375°

1 1/2 cups blueberries

1/2 cup sugar

1 cup quick cook oats

Combine:

1/2 cup light brown sugar

1/2 teaspoon Cinnamon

Melt 1 stick butter

Cut 1 can buttermilk biscuits each into quarters. If you have kitchen scissors, this is

easier for kids.

Roll biscuits in butter then in sugar mixture. Place flat in well greased baking dish.

Sprinkle with 1/2 cup Quaker quick oats. Mix 1½ cups blueberries with 1/2 cup sugar.

Spread on top. Spread another 1/2 cup oats on oven top. Cook 20-30 minutes then cool

enough to eat. Best when eaten warm. Sometimes I end up cooking more longer to get

the middle done.

Lydia loved getting her hands sticky in the butter and sugar.

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The Mountain Heritage Center at Western Carolina

University is a regional resource for education and

research. It’s mission is to connect people with local

history and culture, to build bridges between the

University and wider community, and to serve as a

resource for cultural heritage organizations in the

region. Permanent and temporary exhibits at the

Center illustrate the natural world and mountain life, past and present.

Programs offered at the Center and through schools and other community

outreach encourage the exploration and appreciation of the Appalachian.

Mountain Heritage Day, coordinated by the Center, is always the last Saturday

in September. It is a combination old-fashioned mountain fair and showcase for

Southern Appalachian music, dance, and song, with the atmosphere of a big family

reunion. More information is available at: www.mountainheritage.com

Visiting hours at the Mountain Heritage Center are Monday through Friday, 8 a.m.

to 5 p.m., year-round. For more information call 828-227-7129 or go to the website

at: www.wcu.edu/mhc.

NC Cooperative Extension’s mission is

to partner with communities to deliver

education and technology that enriches

the lives, land, and economy of North

Carolinians. Some of the programs the Jackson County Center of Cooperative

Extension is engaged in include: Healthy Weight Promotion and Chronic Disease

Prevention, Life Skills and Parenting, Sustainable Agriculture, and Environmental

Stewardship and Natural Resources Management.

The Jackson County Center is located in Suite 205 of the Community Service

Center in Sylva. Hours are 8 a.m. to 5 p.m. (closed 12 noon - 1 p.m.), Monday

through Friday. For more information please phone 828-586-4009 or go to the

website at: http://jackson.ces.nscu.edu.

Special thanks for Cheryl A. Beck, Extension Agent,

Family and Consumer Sciences, for her many years

of service to Mountain Heritage Day and her

enthusiasm for traditional food ways.