Upcoming Events:

Oct 7- Office closed for staff training.

Oct. 11- InterACT webinar program for Cus-

todial & Foster Families. See page 3 for more

information.

act. 12-Nov. 16 Powerful Tools for Caregiv-

ers Tuesdays 7:00-8:30 pm via Zoom. See flyer

inside for more information.

act. 20 Commercial Pesticide Applicator

Training 9 am to 11:30 am Union County Ex-

tension & Outreach Office. Pre-registration re-

quired.

act. 23 Bright Eyes in the Park 4 to 5:30 pm

McKinley Park by the bear-Union County Ex-

tension will be there. Come see us!!

Inside this issue:

Commercial Pesticide Applicator

Training Schedule

Horticulture MonthlyQuestion

Receiving Cattle Nutrition

Recipe

insert

pg 3

pg 2

pg 4

To receive an electronic version of this newslet-

ter, send your email address to

xunion@iastate.edu or (641)782-8426.

Freezer Meals-Cook Now,

Enjoy Later.Saving Time and Money

By Sarah Francis & Ruth Litchfield, Nutrition and Wellness StateSpecialists with lowa State University Extension & Outreach

Having frozen, home-cooked meals is a healthy alternative

to store-bought frozen meals. They also save you money

and reduce stress around planning and preparing

mealtimes. Freezer meals will limit your time in the kitch-

en, especially after a long day at work.

Three steps for freezing meals

Many items such as soups, casseroles, baked goods and

meat entrees can be frozen and later reheated or baked.

Freezing leftovers provides a meal for another day while

helping reduce food waste. Francis and Litchfield recom-

mend following these steps.

Step 1. Plan ahead. Planning meals ahead of time saves

time by making sure you have the food items you will

need. Decide how many days or meals you want to pre-

pare ahead and freeze. Review your schedule or calendar

and take into account days where you will not need a

meal. When planning your menu keep in mind: How much

space do you have available in your freezer? Do you have

appropriate freezer containers such as freezer bags, jars

or plastic containers? Use the Spend Smart, Eat Smart

website to help plan your menu (https://spendsmart.extension.iastate.edu/plan/menu-planning).

Are you rp;irlinB someone else's newsletter?Would you like to receive your own copy? Let

us know by phone, email, or stopping in.

Step 2. Choose recipes and foods that can freezewell. Many recipes and foods freeze well. Most casseroles

should be frozen before baking, especially when all the

I

Well begun is half done. This old idiom could be restated, "a calf well started is

half finished." If done well, the receiving program sets cattle up for a successful

closeout. However, if done poorly, it can set the cattle back so that there is no

catching up. So, what are the keys to a successful receiving program? There are

some standard, time tested concepts that have been around for decades and

there are also some new concepts and ideas to consider Regardless of concepts or strategies, this is the period this

is the period where the nutritionist and veterinarian need to be on the same page. Many of the factors that deter-

mine the optimum receiving program also inform decisions on their health protocol. Here are few ideas to consid-

er:

1 , Evaluate the level of stress of the cattle. Are the cattle high risk calves that have been potentially exposed to

respiratory disease organisms? Have they been preweaned or will that happen in the feedlot? Have they been

previously vaccinated, preconditioned or backgrounded? The higher the risk and exposure the more likely

that feed intake will be less. Classic research by Texas A&M University demonstrated that high risk calves may

take 30 days to reach a normal feed intake level even when healthy. Sick calves took longer. These calves may

require 3-4 weeks on a constant receiving ration before stepping up to a finish ration. However, since their

initial intake is lower, they can and should be fed a higher energy ration. This may be counter intuitive to pro-

grams that would feed them more roughage.

2 . Rather than adding cattle to "build a pen", isolate new cattle as much as your facilities will allow. More, small-

er pens with plenty of bunk space are ideal for receiving pens. This not only helps reduce disease spread but

allows for more specialized bunk and nutritional management specific to a group.

3 , Protein requirements are generally higher for receiving cattle. Natural protein sources are better choices than

urea because their energy intake is often too low to utilize highly degradable protein sources. A ration balanc-

ing program that considers protein type and requirement like the BRaNDS program can help you navigate this.

Mineral and vitamin requirements can be higher for receiving cattle but don't overdo it. Over feeding a mineral

can tie up other minerals and have adverse performance side effects.

4 . Feed additives like ionophores and coccidiostats may be needed. Only use medicated feed additives that have

been proven safe and effective, and cleared for use by FDA. Other "natural feed additives" have no such,FDA

approval requirement. For these products, always ask for good, unbiased (hopefully peer reviewed) research

to support the performance claim and always consult your nutritionist.

Need help? Its just a

phone call away

Iowa Concern 1-800-447-1985

Available all hours, all days. Financial, legal ques-

tions, stress counseling, referral for basic needs

(food, rent, utility)

AnswerLine 1-800-262-3804

Monday-Friday, 9am -Noon, 1 pm -4pm

Home and family questions.

Teen Line 1-800-443-8336

Available all hours, all days.

Personal and health-related information and refer-

ral.

Ask an Expert bit.ly/ask-expert-iowaSubmit your question online and we'll send it to

someone in Extension who can answer it. A re-

sponse will be sent to your ernail address.

Iowa2-1-1 phone: 2-1-1

Available all hours, all days

Resource referral for housing, health, food, family,

transportation, employment, education, legal assis-

tanCe.

2

Freezer....continued from page I

3

lowa State University Extension & Outreach

Union County

500 E. Taylor st., Ste. A

Creston IA 50801

Nutrition Facts

6 Seraobng.s Peir Recipe.8ervjng Sjze: * j/4 cups

jbnouit Pa'r ServNng

Caloa'ajes 250% Daay Vafflum"

ToLsl Fat 8g 12'!4

Satuirated Fan 3g 15%

Trans Fat OQ

Chojesteroff 4(krtg affl%

Sodium 520mg 22%

Total Carbohydya-tes 2jg 7%

Diet!argr Fiber 6g 24%

Total Suga:rs '8g

,Mdad Su@acs NA'Protein I 8Q

W!am:n D C11_6 rncg 8!'o

Caicium 55 rig 4%

[yon 2 mg lffo

Potassium 454 mg. IO%

' The ':i Dail7 '!!allle l,'DV) TELLS ']C=u hONt' IThu't)a r+ultriervf in a serixi'irhH of faod confriToutes to adaliy 6ta! 2.(]iC}Cl calories a da'y is used forqeniera! :iutri:tion adviice.

HA" - 't!e are c=urrerntly itq rhe process orihategra5ng the )Te'iV FDA NUtritlCl41 8tan6ards_Ajtia_l 8ugac tnifcrma'tion * riot cut'rerxf{y

.a:vai.mb=le !or flqe rec4.:e. 'l/!e y.iili be updat'ngthie inffovmatiort shoffly

Slow Cooker Pork Chili

Serves 6. Serving size 1-1/4 cup. Cost per serving: $1.52

INGREDIENTS * 1-U2 cups salsa

@ 2 pounds boneless pork butt, roast orshoulder

0 1 cup bell pepper, diced (1 medium)

* 1 cup onion, diced (1 medium)

* 1 can (15 oz.) low sodium pinto beans

@ 1 can (14.5 oz.) low sodium diced toma-toes

DIRECTIONS:

Trim visible fat from pork. Cut pork into 2 inch chunks and place in slow cooker.

Add pepper, onion, and salsa. Cook on a low setting for 6 hours or a high setting

for 3 hours. Shred the meat by pulling it apart with a fork. (You should have

about 4 cups). Put half (2 cups) of the shredded pork in the freezer or refrigerator.

This can be used for another meal (like shredded pork sandwiches). Freeze the

meat if it will not be used within 4 days. Return the remaining 2 cups of pork to

the slow cooker. Add pinto beans and diced tomatoes. Cook another 30 minutes

until hot.

Source:SpendSmart.EatSmart. https://spendsmart.extension.iastate.edu

4

Powerful Toots

4aregiversFeeling stretdaaed caring for

an adutt wagtb chronic conditions?

PowedulToolsbrCaregwers is a dassdes'gned[ to provideye

fam%r,aregier €tie skasyou needtotake careofyoursetf.

Six tineTy-mi',n.uxe cf.ass sessions hel,'t!on.ce a week ar';e !ed :by cevtrfied,

experi'eraced cl:ass lead'e:rs.

You"lltearnto:

* Reducestess

* lnapsaW-coaidea'ace

* Balanceyouir&fe

s Bettevcomrnunia'bayouvfeeirmgs

s lngeaseabilitytomakebugtideeisions

s laeatebalpfuRramurces

!W)aega you take care d yourseaf, everyone bet.

Darte TuOd [2kaNov- j6,2[N2!

Tmgae 7:UD#JpmCa*d €

n '%f mZoom

Cost $40per

Thmkwabmmaffiodmamadmm@mThsHaamiSEdem-?

Pad-c:pagts r'nus& !ha.obre oomputer;lNaph7 *ithi microphone and cami- /!vt opfioria[ Zoom practjeesessffion iii be seJm' MrieededA- Tie Cayegjw Heapbook and harmtm. mll be gnaN]ed-.

plcrbyaste.rhra.'itiers@.iastate-edti

In-person Fall 2021 Commercial CIC

Program Schedule

Course Category

Pre-registration is requested due to spacing limitations.

All programs will be held at the Union County Extension

office located at 500 E. Taylor Street, Suite A, Creston

unless otherwise noted. At this location, masks are

encouraged but not required to mitigme the spread of

Covid-19.

Date Begin/End Time Cost

RESHOW

Roadsjde, Forest and

Aquatjc Pest

Management

v

2, 5, 6

20-act 9:00 - 11:30 AM S35

3-Nov 9:00-11:30 AM S35

RESHOW

Ornamental and Turf

Appljcators 30 3T 30T

10-Nov 9:00 - 11:30 AM $35

8-Dec 9:00 - 11:30 AM 535

Fumjgatjon 7C 16-Nov 9:00 - 1:L:30 AM $35

RESHOW

Cornrnercjaf Ag Weed,

fnsect and Pja'nt

Djsease Ma'nagernent IA, 18, IC

:t7-Nov 9:00 - 11:45 AM S35

:14-Dec 9:00 - 11:45 AM S35

RESHCaW Pest Contro[ Opecators 7A,7B,8

:t-Dec 9:00 - :tl:30 AM S60

'15-Dec 9:00 - 11:30 AM S60

RESHC)W

Mosqujto & Pub!:ic

Heallth Pest 7D, 8

7-Dec 9:OO - 11:30 AM $35

2:i-Dec 9:00 - :11:30 AM S35

.Aerial AppJ4cators 11 22-Dec 9:00 - 11:30 AM S35

Live-streamed Fall 2021 Commercial CIC Program Schedule

Category Date Begin Iime Cod

Ornan'aental and Turf

Applieafoys30, 3T, 80T Nu/5,/202] 't-'DO PPti'l

$50!1/28,/202! 9_DO Ah!I

22 23 20;Ul 9_'DO Af*'?

Aquatic, Forast, and

Right-of-Way

r2. 5, 6 J 9:00 AM

$502! !8 202_t tOO PM

22 23 2022 TOO PM

Pest Controt

Operators7A, 78, 8 !2/!4/2021 '9C'DO AJ!v'! $75

Mosauifo/Public

Health Pest

Mana@ernent

7D, 8 22/24/202] t _:OO PM $50

Correial Ag Weed,

Insect F!ant DiseaseIA. IS, 1C !2/25/202! 9:00 AM $50

Aertal Applimtors II !2/t5/202! ! -OO PM $50

Seed Treatmnt 4 !2/!6/202! 91OO AM $50

Greermouse arid

OrnamentaR

Applfeators

30, 30 !2/26/202! 'I 200 PAi'!i $50

Certified Handlers H !2 '27 202! 9:00 AM $50

Fumigation(commercial and

private fumiqators}

7C !2/27/202! j-.Oa PPu4 $50

For a list of Live-Streamed

mmercial Applicator

handouts, please visit the

:wPSwEwP.wexetbesn1seioan'.iha'stpast:e.edu/psep/commercial- }jpesticide-applicator-

)Office.

Coum