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November 2011 - January 2012, Volume 3, Issue 4

Judy CorbusLiving Well in the Panhandle

Newsletter EditorWashington and Holmes

CountiesJLCorbus@ufl.edu

Season’s Greetings! As we welcome the holiday season, we look forward to gatherings with family and friends and enjoying many delectable goodies. To “lighten” holiday fare, check out “Make This Holiday Season a Healthy One!” for easy ways to modify recipes to reduce fat and sugar. Don’t forget to keep those wonderful treats safe - “Holiday Meals on the Go” offers tips for handling and transporting food safely to reduce foodborne illness risk. Stumped on what to give that hard-to-buy-for person on your list? Check out “Gifts from the Heart.” Perhaps you’re cleaning out the old stuff around your house to welcome the new year. Before you toss everything, ask yourself if something in your “To Go” pile might serve another use in your yard. “Recycling in the Garden” is full of creative uses for household items that can beautify your garden, conserve water, and reduce landfill clutter. We also have parenting, nutrition, and homebuy-ing information in this issue.

May you have a joyous and blessed holiday season and a happy, healthy, prosperous 2012!

Recycling in the GardenShelley Swenson

Family and Consumer Sciences/ EFNEP Agent

Wakulla Countysswenson@ufl.edu

Extension Agents often share ideas with each other which can be utilized both on the job and personally.  I remember an Escambia County Fam-ily and Consumer Sciences Agent telling me about a border in their office gardens that was made out of recycled wine bottles.  Since I was in the midst of landscaping my back yard, I immediately put the word out to all of my friends that I would utilize any wine bottles they wanted to offer.  Before long I had enough to finish this project.  I now have a border that is made out of beautiful blue bottles which I placed upside down at varying heights to make an interesting back drop for a planted area.  It provides such a colorful addition and cost me nothing.  I know of another friend who plans to use colored recycled glass that will be carefully broken and used to enhance

November 2011 - January 2012 Volume 3, Issue 4

Recycling in the Garden 1Holiday Meals on the Go 3Gifts from the Heart 4Follow the Leader:  Teaching by Doing

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It’s Time to Choose Whole Grains!

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Housing Professionals and What They Do!

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Make This Holiday Season a Healthy One!

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University of Florida IFAS Extension Needs You!

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Calendar of Events 10

In This Issue

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the stepping stones she is making to place in an outside area that has insufficient light to grow plants. 

I was happy to see the UF/IFAS Solutions for Your Life website utilize materials developed by the St. Lucie County Extension Agents to re-purpose household items for the garden.  This allows you to creatively use an item instead of allowing it to be trashed, delivered to our landfill to remain for years.  I would like to share several of their ideas, along with a few of my own. 

CDS

I love the idea of using scratched or discarded CDs as coasters for potted plants that may stain your deck or patio furniture.  The holes provide the necessary drainage for plants, while protecting the wood from discoloration.

Carpet

If you lay carpet over an area you intend for a new garden bed and leave it for several weeks, all the grass underneath will decompose, making it easier to dig.  Carpet also can be used as a pathway liner that you can top with stone or mulch.  It is recommended that you use woven, not rubber-backed, carpet.  The Wakulla County Extension Office, in partnership with the Florida Department of Transpiration (D.O.T.) and Sustainable Big Bend, obtained a donation of silt cloth used along highway construction sites to control water; county residents could stop by the Office to take as much as they needed for similar situations. The D.O.T. was happy to eliminate another delivery to the landfill and residents were happy to get weed-resistant covering for gardens and flower beds.  Consider contacting D.O.T. for a similar program in your county.  It is a win-win situation for everyone! 

Styrofoam Peanuts

Although we are finding more and more packing compa-nies asking for the return of Styrofoam peanuts so they can be reused, the peanuts also can be used in the bottom of potted plants.  It is recommended that you first insert a dryer sheet and then a layer of peanuts.  Add your potting soil and plants.  This helps reduce the weight of a big planter.  Larger foam pieces can be broken or cut and used as space fillers in larger pots or as bases for raised garden beds. 

Plastic Bottles and Containers

Cut the bottom off gallon jugs and place them over seedlings and young plants to protect them from the cold.  Remove them during the day to prevent the plants from overheating. Turn them into funnels or scoops when needed for gardening.  Make a bird feeder by making cutouts with cross dowels for perches on the sides of the jug.  Keep the lid on to keep the seed dry. 

Rainwater

It is so simple to collect and use rain water.  With planning, rainwater can be collected and used for watering plants.  Whether it is through bucket collection or a rain barrel, this is a resource that should never be overlooked.  The ideal arrangement is to put collection barrels or buckets under downspouts.  I don’t have that option due to the design of my home but you would be surprised at how much I can collect even without the downspout location for my rain barrel. 

After you collect the water, it is necessary to put a screen over the water to keep mosquitoes from being attracted to it.  Screening is far more user-friendly than in the past; the materials are more flexible and less harsh with which to work.  Stretched elastic is a perfect way to keep the screen in place. 

Miscellaneous

Consider these ideas.  A dryer sheet in the bottom of a flower pot keeps the soil from coming out of the drainage holes.  Very few women wear hose any more, but if you can locate some discarded hose, cut them in desired lengths

November 2011 - January 2012 Volume 3, Issue 4

Decorative glass bottles can be used to edge a garden space.Photo Credits: Shelley Swenson, Wakulla County

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to make excellent ties for vines and tomatoes.  Discarded mini-blinds, cut in six- to eight-inch lengths, make great plant identification tags. 

Look around and see other items that can be utilized through garden repurposing.  Perhaps you have old dishes that can be converted to planters, utensils used as plant markers or wind chimes, tree branches and trunks as sculptures, bed sets turned into benches, and headboards sunk into the ground as trellises or furniture pieces planted with flowers. 

If you have additional ideas, I would love to know them.  County Extension Office staff are always trying to encour-age the creative re-use of things to keep our environment cleaner and reduce the amount of waste finding its way to landfills.  I will share your ideas with my colleagues across the Panhandle.  (See newsletter back sheet for contact information).

Recycling is a good way to bring out your creative side and build a uniquely beautiful garden area!

Holiday Meals on the GoDorothy C. Lee

Family and Consumer Sciences AgentEscambia County

dclee@ufl.edu

The holidays will be here before you know it.  Holidays provide festive opportunities for family and friends to gather together, enjoy seasonal foods, and make lasting memories.

The season also is a busy time for families, with emphasis on shopping, gift wrapping, holiday decorating, and food preparation.  Now is the time to start thinking about how to ensure an enjoyable holiday season without the added stress of food safety concerns.

Food safety is a topic we should focus on all year, but it is especially important because of the extra attention to more and different foods at this time of the year, and because foods are handled differently when there is a large

get-together.  With a little planning, you can create healthy, delicious, and safe holiday repasts.

When planning those safe holiday meals, remember to practice the four basic food preparation safety rules to help prevent foodborne illnesses:

• CLEAN — The first rule is to keep everything that comes in contact with the food clean.  Wash hands with warm water and soap before handling food and disinfect all food contact surfaces, such as dishes, cutting boards, countertops, and utensils with hot soapy water after preparing each food item.

• SEPARATE — The second rule is to not provide bacteria with an ideal environment to spread.  Cross-contami-nation is the spread of bacteria from one food item to another.  Keep raw foods separated from cooked food items.  Store uncooked meats on the lower shelves of the refrigerator to prevent dripping and cross-contamination.

• COOK — Cook foods to the proper temperature to be certain the food reaches an internal temperature high enough to destroy bacteria.  Use a food thermometer to make sure meat, poultry, and fish are cooked to the correct temperature for that food.  For example, to check a turkey for doneness, insert the food thermometer into the innermost part of the thigh and wing, and the thickest part of the breast.  The turkey is done when the temperature reaches 165°F.

• CHILL — When transporting foods, the rule is to keep hot foods hot and cold foods cold. Never defrost foods on the counter at room temperature.  Always allow sufficient time to thaw foods in the refrigerator.  A good rule of thumb: allow 24 hours for every 4 to 5 pounds of weight. A 20-pound turkey needs four to five days to thaw completely in the refrigerator.  Perishable foods should never be left at room temperature for more than two hours.  Refrigerate leftovers immediately after the meal. 

Transporting food for any extended period of time can be risky.  Consider the type of food and the distance to travel when deciding what foods to make and take.  Remember the two-hour rule:  Refrigerate or freeze perishable food items within two hours of cooking.

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To keep hot foods hot and cold foods cold when traveling, transport the food in insulated food bags or coolers, or other food carriers designed for the task.

Hot foods should maintain a temperature of 140°F or higher.  Hot food also can be insulated by wrapping in foil and layering with towels.  Cold food can be transported in a container designed especially for cold foods.  Including ice packs in the container can help the food maintain a temperature of 40°F or lower.

Traveling with uncooked perishable foods, particularly poultry, can be unsafe.  Turkey has a maximum unrefriger-ated, uncooked safe life of two hours.  If your travel time will be longer than two hours, consider cooking and carving your turkey ahead of time and reheat upon arrival.  Partial cooking of poultry and other meats also is unsafe.  Continuous cooking is necessary to assure the destruction of the bacteria that cause foodborne illnesses.  The safe recommendation is to completely cook the turkey, carve, store in containers, chill, and transport in a cooler with ice packs.  When you arrive at Grandma’s house, all that is left to do is re-heat and serve.  Casseroles can be assembled a day or two ahead of time and refrigerated.  Transport in a cooler and bake when you arrive.

Desserts, desserts. A variety of pies, cakes, and cookies are traditionally prepared during the holiday season.  Fruit, pumpkin, sweet potato, and pecan pies can be baked, chilled, and transported in an insulated container with a cold pack and then heated or served at room temperature.

If you are traveling a long distance, you might want to volunteer to bring non-perishable food items, for example, cookies, rolls, breads, or canned foods like cranberry sauce.

Convenience foods, including complete meals-to-go, are experiencing popularity.  Some are hot and some are cold foods.  Most are served immediately but sometimes ready-prepared meals are purchased to be eaten at a later time.  When purchasing complete meals-to-go, remember when you pick it up to keep hot foods hot and cold foods cold.  Eat and enjoy your meal within 2 hours to prevent harmful bacteria from multiplying.  When meals are purchased to eat at a later time, store and transport in a well-insulated cooler packed with ice or freezer packs.  Remember the two-hour rule when food is removed from the cooler.

All foods are perishable and can cause foodborne illness when not handled properly.  The holidays are a festive opportunity for family and friends to get together for parties and enjoy seasonal foods.  You don’t want to invite foodborne illness to your party…don’t let bacteria crash your holiday gathering!

For more information regarding food safety and other related topics, go to the University of Florida’s Solutions for Your Life website:  http://www.solutionsforyourlife.com

Reference:  Safe Food Handling Fact Sheets, United States Department of Agriculture, Food Safety and Inspection Service.

Gifts from the HeartJudy Corbus

Family and Consumer Sciences AgentWashington and Holmes Counties

JLCorbus@ufl.edu

Gift shopping is on nearly everyone’s To Do List this time of year.  How can you purchase gifts for everyone on your list

November 2011 - January 2012 Volume 3, Issue 4

Transport food in insulated containers to help maintain the proper temperature.Photo Credits: Shopping Network

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without breaking the bank?  Consider gifts that cost little or no money.  Gifts from the heart can mean a lot to the special people in your life.  Does Grandma need help with yard work?  A gift certificate for lawn mowing and raking meets a need and costs little.  Maybe you know a single mom who could use a few quiet evenings to herself.  A gift certificate for three evenings of babysitting could mean more than a new blouse or a bottle of her favorite cologne. 

Think about the skills and talents you possess.  Are you handy with a needle and thread?  Make simple gifts like a tote bag or pillowcase in your niece’s favorite team colors or tuck a note for mending services in a Christmas card to your friend who doesn’t sew.  Your family’s gift to a widowed neighbor could be an oil change by your mechani-cally-gifted husband or a car wash by your children.

For the person who has everything or is hard to buy for, consider making a donation in their honor to their favorite charity.  Giving to those in need during the holiday season can be especially meaningful and conveys the true meaning of the season.

Gift certificates for different services also make affordable gifts from children and can bring much joy to both the giver and the recipient.

The gift of time and meeting a practical need saves shop-ping time, money, and always is the right size! Give a gift from the heart!

Follow the Leader:  Teaching by DoingGinny Hinton

Family and Consumer Sciences/Family Nutrition Program Agent

Santa Rosa Countyginnyh@santarosa.fl.gov

The evidence is in and common sense supports it – children copy their parents.  According to a study by the National SAFE KIDS Campaign, findings indicate that both a par-ent’s actions and words are important in teaching children about injury prevention.

Even though unintentional injury death rates among children have declined by about 43% over the past 15 years, injury kills and hurts more kids in the United States than any other cause.  In fact, according to SAFE KIDS, each year one of every four children sustains an injury serious enough to require medical attention.

That means parents need to be especially alert when it comes to modeling safety behaviors for their children.  For most safety behaviors, parents and children have identified three of the most important factors that influence them:

• 1. How important the parent believes the behavior is

• 2. If the parent does the behavior (i.e. wears a seatbelt or bike helmet)

• 3. How much the parent worries about the risk of not doing the behavior (i.e. riding unbuckled and crashing or swimming alone and drowning)

Following are some important tips to prevent childhood injury:

• IN CARS:  All children ages 12 and under should be properly restrained in the back seat on every ride.  Most children need to ride in a booster seat until they are between 8 and 12 years old.  Parents need to buckle up every time, too.

• ON BIKES: Helmets should be worn properly (buckled and level on the head).  Riders should stay off the roads until they are about 10 years old and can show how they follow the rules.

November 2011 - January 2012 Volume 3, Issue 4

A gift certificate for a service by you is an inexpensive gift from the heart.Photo Credits: Judy Corbus, Washington and Holmes Counties

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• WHEN WALKING: Teach children to cross streets safely, walk on sidewalks/paths, and be cautious around cars.  Never allow children under age 10 to cross streets alone.

• IN THE WATER: Always supervise children in and around the water.  Don’t leave, even for a moment.  Never swim alone.

It’s Time to Choose Whole Grains!Jo Shuford-Law

Expanded Food and Nutrition Education Program Agent

Leon CountyShufordLawJ@leoncountyfl.gov

It’s all about choices. Eating better is not an all-or-nothing choice. Every improvement you make in the way you eat helps your overall health.

Do you know the amount of whole grains the new MyPlate recommends for you?  Are you eating the suggested amount on most days? According to the May, 2011 issue of Tufts University Health & Nutrition Letter, “consumers know that whole grains are good for you – but after that, knowledge tends to give way to confusion…” The experts conducting the research behind the MyPlate icon, noted that only 5% of US consumers really eat the recommended three servings of whole grain foods each day.

Any food made from wheat, rice, oats, cornmeal, barley, rye, bulgur, or another cereal grain is a grain product. Bread, pasta, oatmeal, breakfast cereals, tortillas, and grits are examples. Grains are divided into two subgroups, whole grains and refined grains. Whole grains contain the entire grain kernel—the bran, germ, and endosperm.

Why do you want to eat whole grains?  When grains are refined, the nutritious bran and germ are removed taking away many nutrients in the process. Refining also removes much of the fiber from the grain and only the endosperm remains. Whole grains may lose as much as 25% of their protein along with B vitamins, magnesium, iron and selenium, when they are refined. Even if refined grain products are enriched by adding back some vitamins and minerals, they are not as healthy as whole grains.  Examples of refined whole grains are white flour and white rice.

Whole grains are not hard to spot once you know a few facts. You cannot tell if a food is 100% whole grain by its color.  Some brown breads may contain molasses or color-ing and no whole grain flour. Foods labeled as “multi-grain”, “stone-ground”, and “cracked wheat” are often not 100% whole grain and also may contain no whole grains.

The only way to know if a product is partly or 100% whole grain is to read the ingredients list!  If a food product lists “whole grain” as one of the first ingredients, it is probably a good source of whole grains. The very first ingredient on the ingredients list should have the word “whole,” such as whole wheat, whole oat, or whole rye. Also look for brown rice, steel cut oats, and whole grain corn flour as the first ingredient. Another thing to look for is one of the whole grain stamps; the Basic Stamp and the 100% Stamp.

November 2011 - January 2012 Volume 3, Issue 4

Role modeling can be the best way to teach safe behaviors.Photo Credits: Ginny Hinton, Santa Rosa County

Look for the Whole Grain Stamp on food packages.Photo Credits: Used with permission from Oldways/Whole Grains Council.

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The Whole Grains Council created the stamps to make it easier for consumers to identify whole grain foods. The Basic Stamp lets consumers know the food product contains at least eight grams of whole grain per serving, but it also may contain some extra bran, germ, or refined flour. The 100% stamp tells the consumer the product provides at least 16 grams of whole grain per serving and can be used only on products that are made entirely of whole grains.

One of the easiest ways to start including more whole grains in your life and that of your family’s is to choose a whole grain cereal for breakfast.  What’s quicker than a bowl of nutritious 100% whole grain cereal?

Remember, healthy eating is all about choices. So, choose whole grain cereals, check the sugar content, and then top that cereal with fruit and fat-free milk or yogurt. Be a good role model and set an example by serving and eating whole grains everyday at breakfast and other meals and snacks. 

Sources and for more information:

• Raising Healthy Children: Begin with Breakfast, http://edis.ifas.ufl.edu/fy1153;

• Gloriously Good Whole Grains, http://edis.ifas.ufl.edu/fy1222;

• Tufts University Health & Nutrition Letter, May 2011, http://www.tuftshealthletter.com/ShowArticle.aspx?rowId=951;

• How to Spot Whole Grains, http://www.extension.org/pages/19899/how-to-spot-whole-grains;

• Whole Grains Council, http://www.wholegrainscouncil.org/get-involved/celebrate-whole-grains-month-in-september;

• Make Half Your Grains Whole, http://www.choosemy-plate.gov/foodgroups/downloads/TenTips/DGTipsheet-4MakeHalfYourGrainsWhole.pdf.

Housing Professionals and What They Do!Elizabeth T. Gorimani

Family and Consumer Sciences AgentGadsden County

gorimani@ufl.edu

As a homebuyer or seller, one always wonders whether to use a professional or not, and the question always is “Are they really necessary?” Well, from the person you ask to list your house to the local utility company, many people become part of the homebuying process.  Without these people, one would have to figure out all these things, and the process can become daunting and complex. Each of the people involved in the homebuying process is an expert in that particular step. Just like a good team, each player has a role and ability that helps the team come together to get the job done.

Here is a look at all the housing professionals and why each one is essential to the processes, EDIS publication FCS 3289 Working with Housing Professionals goes more into detail about each professional.

• Real estate agent - The real estate agent usually takes the lead in the home buying process. Your agent will be with you every step of the way and is the person with whom you’ll spend the most time. Most agents are found by word of mouth or through the National Association

November 2011 - January 2012 Volume 3, Issue 4

Housing professinals can help make buying a home an easier experience.Photo Credits: Elizabeth Gorimani, Gadsden County

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of Realtors (NAR). One also should check an agent’s license; agents must comply with NAR’s ethics code and standards of practice. So, is it important to have an agent? An agent representing the buyer usually doesn’t cost a cent, it doesn’t make much sense to go without one. A buyer’s agent makes a commission that the seller pays, though this sometimes is worked into the final sale price. If you buy a home without an agent, you could save on the purchase price, but it’s not a certainty.

• Mortgage broker or lender - The financing aspect of your home purchase begins before you find an agent or with a loan pre-approval. But the real work with a mortgage bro-ker or lender starts once you have found a home that you want to buy. A mortgage broker’s job is to shop around to find you the best loan and lender to fit your needs. A mortgage broker assesses the homebuyer’s financial needs and finds a loan to match. If you have circumstances that may change in a few years, this may affect your desired monthly payment and the type of loan you want to get. Your mortgage broker will work for you to find the right loan and assist with filling out all the paperwork.

• Appraiser - Before a bank can approve a loan, the bank will have an appraiser look at the home and decide if it’s really worth the money you are planning to spend. Many homeowners hire their own appraisers to make sure they are getting the best value. With so much supply on the market, if a home is overpriced, prosepective buyers are going to bypass it and go on to other homes. An appraiser has no interest in a sale or purchase and can give you a reasonable and reliable opinion of the value of the house. An appraiser isn’t actually determining the exact value of the home but is mirroring the market using comparable sales and listings.

• Property inspector - Before one buys a home, it should be inspected to understand its condition. A home inspector will evaluate all major systems and components of the home, documenting and explaining anything that is unsafe, inoperative, or damaged in the house. The inspec-tion can provide peace of mind, or the issues found can be reasons to not buy the house. A home inspector is the first line of defense in terms of your knowledge base for the property you’re going to buy. Some buyers will skip the inspection if a home is new, recently renovated or ap-pears to be in good shape. The problem, however, is that this can be dangerous because an inspection may uncover problems that a simple walk-though may overlook.

• Closing agent - A closing agent is a neutral third party who is in charge of all the details of your home-purchase agreement. This person also is called an escrow agent, escrow officer, closing officer, or title agent. Depending on the state in which you are buying a home, this person will likely work for a title or escrow company. This person focuses on whether the money is where it should be and whether the deal is going to happen when it should. A closing agent is part of the entire transaction but becomes a major player toward the end of the process. The closing agent will: perform a title search and arrange for title insurance; coordinate with your lender and the seller’s lender to make sure the money transfer is completed; establish an escrow account for any deposits you make, which will be transferred to the seller when the deal closes; and record the deed that transfers the property to you.

• Real-estate attorney - In some states, real-estate attorneys are a standard part of the process and draw up the purchase contract. But you may want to use one even if it’s not required where you live. If there is any legal issue, such as claims against the property, problems with the title, or a co-ownership issue, hire an attorney. It also is advisable to use an attorney if the house is a “Sale by Owner” transaction to make sure there are no clauses or omissions in the contract that are to the buyer’s disadvan-tage. And if you’re buying a home in a development that has a homeowners association, an attorney can help you wade through the covenants, conditions, and restrictions that will govern your community.

• Tax professional - In her book, Nolo’s Essential Guide to Buying Your First Home, attorney Ilona Bray says a buyer may wish to consult an accountant or another tax pro to learn how to take advantage of the tax benefits of buying a home.

• Insurance agent - Don’t forget that you’ll need homeown-ers insurance. Bray says she advises buyers to shop around to figure out which company will offer the best coverage, based on their needs. It’s also important to look for an agency that has good customer service. If everyone in your area is facing disaster all at once, such as after Hurricane Katrina, how easy will it be to file a claim?  

The total number of people you have contact with varies. The key to a smooth homebuying process is to understand who does what and to pick the right person for each job. Do your research and interview anyone you may want to hire,

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starting with your agent. Always ask questions. The more you know, the more positive the homebuying experience is likely to be!

Make This Holiday Season a Healthy One!Kendra Zamojski

Family and Consumer Sciences AgentWalton County

hughson@ufl.edu

The average American gains about one pound during the holiday season.  Some gain even more.  For most people, this excess weight is never lost so the pounds accumulate resulting in obesity or overweight. The 2010 USDA Dietary Guidelines for Americans suggest reducing fat, sodium, and added sugar.  Simple substitutions can make your traditional holiday recipes lower in fat and calories without losing the taste.  Experiment with some of your favorite holiday recipes - here is how:

To decrease fat and calories:

• Use ¼ less shortening, butter, or margarine.  Replace melted butter or margarine with equal amounts of liquid oil.  When baking, replace half of the butter, shortening, or oil with applesauce or prune puree (may reduce baking time by 25%).

• Use non-fat or low-fat varieties of sour cream or cottage cheese.  Use part-skim Ricotta cheese.

• Use egg whites (usually 2 egg whites for every egg) or use ¼ cup egg substitute.

To decrease sugar:

• Reduce sugar by ¼ to ⅓ in baked goods and desserts.  Add cinnamon, vanilla, or almond extract for flavoring.  Do not remove sugar in yeast breads.  Experiment with artificial sweeteners. 

• Instead of syrup, use pureed fruit such as no-sugar-added applesauce or sugar-free syrup.

To decrease sodium:

• Omit salt or reduce salt by ½ in most recipes (except in products with yeast)

• Buy salt-free seasonings.  Catsup, chili sauce, chili powder, bouillon cubes, barbecue sauce, soy sauce, meat tenderizers, and Worcestershire sauce are high in sodium.  Use herbs, spices, lemon juice, or vinegar instead.

Even minor adjustments to recipes can help. Every table-spoon of fat you take out of your food saves 13 grams of fat and 120 calories. Be sure to add some exercise to your holiday routine. It will help balance calories and reduce holiday stress.

Sources:

Family Nutrition in Action. University of Florida IFAS Extension.

Modifying a Recipe to be Healthier. Ohio State Extension.

November 2011 - January 2012 Volume 3, Issue 4

Modify holiday recipes to reduce fat and calories that can result in weight gain.Photo Credits: Kendra Zamojski, Walton County Extension

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University of Florida IFAS Extension Needs You!The University of Florida IFAS Extension works towards agricultural, environmental, and economic sustainability in our rapidly growing state and communities. We accomplish this through research-based educational programs, publica-tions, and opportunities provided to you locally. Please consider donating to the UF/IFAS County Extension office in your county. Your monetary gift is greatly appreciated and will be used to continue our efforts at providing information and education you want and need. To find out more about making donations and endowments to Univer-sity of Florida IFAS Extension, please contact your County Extension office, or Joe Mandernach, IFAS Development Office, at 352-392-5457 or jmandern@ufl.edu. Thank you!

Calendar of EventsBay County

Food Safety and Quality Program: December 14, January 25, February 22

Beekeeping Program: November 21 - January 30

Gadsden County

November 7, 8, 9: First-time Homebuyers Class 6:00 p.m.

November 15: Food Preservation Workshop 9:00 a.m.

Holmes County

December 14: Healthy Cooking Demonstration, 12:00 p.m., Holmes County Agricultural Center, Bonifay

Wakulla County

November 3: Holiday Crafts and Décor Re-purposing Workshop sponsored by the Wakulla County Extension Office and Sustainable Big Bend

November 9-10: Florida Master Money Mentor Training

November 12: North Florida Fair 4-H Consumer Choices Contest

November 23: Wakulla County Extension/Farm Bureau Farm/City Breakfast

Washington County

December 6 and 8: Homebuyer Education Class, 6:00 - 9:00 p.m., Washington County Agricultural Center, Chipley

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SANTA ROSA OKALOOSA WALTON

ESCAMBIA HOLMESJACKSON

WASHINGTON

BAY

CALHOUN

LIBERTY

GULF

GADSDEN

LEON

WAKULLA

FRANKLIN

JEFFERSON

NW District Extension OfficesContact us for More Information or if you Have Any Questions

Bay CountyMarjorie Moore, Ph.D.mreem@ufl.edu2728 East 14th StreetPanama City, FL 32401-5022(850) 784-6105http://bay.ifas.ufl.edu

Calhoun CountyJudy Ludlowjudy.ludlow@ufl.edu20816 Central Ave E.Blountstown, FL 32424-2295(850) 674-8323http://calhoun.ifas.ufl.edu

Escambia CountyPamela H. Allenpha@ufl.eduDorothy Leedclee@ufl.eduAngela Hinkleahinkle@ufl.edu3740 Stefani RoadCantonment, FL 32533-7792(850) 475-5230http://escambia.ifas.ufl.edu

Franklin CountyBill Mahanbmahan@ufl.edu66 4th StreetApalachicola, FL 32320-1204(850) 653-9337http://franklin.ifas.ufl.edu

Gadsden CountyElizabeth Gorimanigorimani@ufl.edu2140 West Jefferson StreetQuincy, FL 32351-1905(850) 875-7255http://gadsden.ifas.ufl.edu

Gulf CountyMelanie Taylormetaylor@ufl.edu200 North 2nd StreetWewahitchka, Fl 32465-0250(850) 639-3200http://gulf.ifas.ufl.edu

Holmes CountyJudy Corbusjlcorbus@ufl.edu1169 E. Highway 90Bonifay, FL 32425-6012(850) 547-1108http://holmes.ifas.ufl.edu

Jackson CountyMandy Griffinamandangriffin@ufl.edu2741 Pennsylvania Ave.Marianna, FL 32448(850) 482-9620http://Jackson.ifas.ufl.edu

Jefferson CountyKristin Jacksonkris88@ufl.edu275 North Mulberry StreetMonticello, FL 32344-2249(850) 342-0187http://jefferson.ifas.ufl.edu

Leon CountyBetty MillerMillerB@leoncountyfl.govJo Shuford-LawShufordLawJ@leoncountyfl.govHeidi CopelandCopelandHe@leoncountyfl.gov615 Paul Russell RoadTallahassee, FL 32301-7060(850) 606-5203http://leon.ifas.ufl.edu

Liberty CountyMonica Brinkleybrinkley@ufl.edu10405 NW Theo Jacobs WayBristol, FL 32321-0368(850) 643-2229http://liberty.ifas.ufl.edu

Okaloosa CountyElaine Courtneyecourtne@ufl.edu5479 Old Bethel RoadCrestview, FL 32536-5512(850) 659-5850http://okaloosa.ifas.ufl.edu

Santa Rosa CountyGinny Hintonghinton@ufl.edu6263 Dogwood DriveMilton, FL 32570-3500(850) 623-3868http://santarosa.ifas.ufl.edu

Wakulla CountyShelley Swensonsswenson@ufl.edu84 Cedar AvenueCrawfordville, FL 32327-2063(850) 926-3931http://wakulla.ifas.ufl.edu

Walton CountyKendra Zamojskihughson@ufl.edu732 N 9 Street Ste BDeFuniak Springs, FL 32433(850) 892-8172http://walton.ifas.ufl.edu

Washington CountyJudy Corbusjlcorbus@ufl.edu1424 Jackson Avenue Ste AChipley, FL 32428-1602(850) 638-6265http://washington.ifas.ufl.edu