August/September 2019

Starting the Year with a

Positive Attitude

As usual, it seems summer has flown by and it is time to get back in our routine. In just a couple weeks our Homemaker clubs will be meeting and the office will once again be filled with Homemaker faces. As this new year begins, I challenge you to give your best to your club and to the county. In my role as an Extension Agent working with Homemakers, I often see a negative side of our membership. Repeatedly, I only see people when they stop by my office to tell me something I did wrong, something they don’t like about Homemakers, or something they would like to see changed. My challenge to you this year is to really examine your attitude about belonging to Homemakers. As you may know, research shows it is easier to be a negative Nelly than a positive Polly, but I know in my heart that with a great attitude from its members, the Lyon County Homemakers can have the most productive year ever. Here are some positive attributes to strive for this year:

Optimism which is willingness to make an effort and take a chance in your club or county role rather than just assuming your efforts won’t pay off.

Acceptance by acknowledging that things in Homemakers won’t always be the exact way that you wanted and being

kind and gentle to those whose ideas differ from your own.

Learning to be resilient and bounce back from adversity.

Having gratitude which is actively, continuously, appreciating the good things in your life and not dwelling on the bad

Having integrity within your club or county role is when you are honorable and straightforward and not self-serving.

I know so many of the Lyon County Homemakers have a servant heart. I look forward to seeing how you will positively impact those in your club, your community, and beyond in this new Homemaker year. A favorite quote by Maya Angelou, “if you don’t like something change it. If you can’t change it, change your attitude.” Let’s have a great 2019-2020 year!

Cooperative

Extension Service

Lyon County

231 Main Street, P.O. Box 36

Eddyville, KY 42038

(270) 388-2341

Fax: (270) 388-4627

www.ca.uky.edu/ces

Lyon County Extension Homemaker Newsletter

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Bags of Love Work Day

A special shout out to the 8 Homemakers who participated in our Bags of Love work day. With what we made that day plus what participants have sewn at home, we have reached our goal of 50 bags. Great work team! Additionally, thank you to Theresa Myers for your work in organizing the Bags of Love program for Lyon/Caldwell.

Attention Club Presidents and

County Chairmen

Just a reminder to club presidents and county chairmen that we will meet to distribute your 2019-2020 materials on August 30, 2019 at 10:00 AM. The following people please plan to be in attendance that day:

Eddyville- Betty Leggett

Fairview- Judy Garrett

Lake Barkley-Kathy Hilkey

Saratoga- Carrie Barnett

Cultural Arts and Heritage-Christy Stephens

Environment Housing and Energy-Connie White

Family and Individual Development-Merry Salyers

4-H Youth Development-Carrie Barnett

International- Kristy Dunn

Leadership Development-Marilyn Reibel

Management and Safety Program- Linda Smith (Lake Barkley)

Please take time to thank your club officers and your county officers for carrying out the duties of the Lyon County Homemakers. They work hard to keep you informed and offer fun programming for you throughout the year. Shout out to a great group of leaders!

Help Needed with 4-H Event

Each year the Lyon County 4-H program offers an event to high school freshman called Truth and Consequences. T & C is an enrichment activity designed to show students the impact of getting involved with illicit and illegal substances. For this program to be a success it takes many community volunteers. At this time we are looking for 26-30 community volunteers to help with the event. No experience is needed or required. Volunteers for this event will only be walking beside the students as they as work their way through a mock legal system. No other knowledge or skills are needed besides walking. The event will take place on September 27, 2019 from noon until 3:00. If you would be willing to help with T & C, please call our office at 270-388-2341 to sign up.

Area and State News

The Pennyrile Area is currently seeking applications for the offices of Vice President Elect and Treasurer. To be eligible for these positions you must have served in the role at both the club and county level before applying for the area position. There are many Lyon County Homemakers who would be eligible for these positions. If you would like an application please call the office at 270-388-2341 and we will print one for you. Applications for these positions are due to the Lyon County Extension Office by September 15, 2019.

New this year for state Homemakers is the Homemaker leadership academy. Plans for the KEHA Leadership Academy are moving forward with special thanks to Karen Yerkey for her leadership of this effort. The training will be held March 4-6, 2020 at Blue Licks Battlefield State Resort Park. The goal of the academy is to strengthen leadership skills for emerging leaders within the organization and increase the pool of leaders available to hold county, area and state level elected and appointed positions. The

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academy will recruit up to 30 participants, with each area encouraged to provide the names of two delegates and one alternate. The application form and evaluation criteria are available on the KEHA website and accessible via Quick Links and under Member Resources. Applications are due to the appropriate KEHA Area President by October 1, 2019. If you are interested in applying for one of the delegate positions, please call the office at 270-388-2341 and we will print the application. Can’t wait to see who is ready to grow themselves as a leader in Lyon County.

Farm to Fork Dinner

The Lyon County Extension office along with other community partners is offering the first ever Lyon County Farm to Fork Dinner on September 24, 2019 at 6:00pm. See the attached flyer for all the details. Please note that seating is limited. Individual tickets are $30 each. We are offering the opportunity to purchase a table of 8 seats for $225. This gives a $2 discount per ticket over buying them individually. This would be a good time to call up your club members and reserve a table for your group. At the time of printing there are only 10 tables left to be sold. Don’t wait or you may miss out on this wonderful event!

Tailgating Food Safety

Source: Annhall Norris, extension associate

Whether you’re enjoying Friday night lights in your hometown or Saturdays at a college game, football and tailgating go hand-in-hand for many fans. But unsafe food handling practices during your tailgating event could have you sidelined by game time. To keep your guests and yourself safe from foodborne illnesses, follow these tips:

Wash your hands. Handwashing is the single most effective way to prevent the spread of disease-causing bacteria. Parking lots don’t have access to running water so bring your own hand wash

station. Portable water jugs with a spigot can be found in the drinking water aisle of most grocery stores. Bring along liquid soap, paper towels and a bucket to catch waste water. Wash your hands before and after preparing food and especially after using portable restrooms. Always wash your hands before eating, and encourage your tailgating friends to wash their hands before eating.

Keep cold foods cold. You should keep perishable food below 40 degrees Fahrenheit. Use insulated coolers and plenty of ice or frozen gel packs to keep meat, poultry, sandwiches, dairy and deli salads cold. If you plan on grilling, keep the raw meat separated from ready-to-eat products and drinks. Use two coolers and designate one for raw ingredients and one for ready-to-eat.

Keep hot foods hot. Cooked foods should stay above 140 degrees F. Food can be kept hot in disposable pans on the grill. You may also use insulated containers or Sterno heaters to keep casseroles and other cooked foods hot. If electricity is available, slow cookers are a great option for keeping foods like chili and homemade dips hot.

When grilling, use a metal stemmed thermometer to make sure your meats reach the correct internal temperature before taking them off the grill. You should cook all poultry to 165 degrees F and ground meats (burgers) to 160 degrees F. Roasts, steaks and chops of beef, pork, lamb and veal should be cooked to 145 degrees F. Hot dogs and bratwurst should be cooked to 165 degrees F. Never use color as an indicator of doneness.

Eat prepared food within two hours. If the temperature is over 90 degrees F, consume the food within an hour.

Discard leftovers in trash cans with plastic liners and lids before heading into the stadium.

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After returning home, clean and sanitize all of your food preparation equipment including coolers, thermometers and utensils.

The Cooperative Extension Service prohibits discrimination in its programs and employment on the basis of race, color, age, sex, religion, disability, or national origin. To file a complaint of discrimination, contact Jim Lawson, UK College of Agriculture, 859-257-3879; Terry Allen or Patty Bender, UK Office of Institutional Equity and Equal Opportunity, 859-257-8927; or the USDA, Director Office of Civil Rights, Room 326-W Whitten Bldg., 14th & Independence Ave. SW, Washington, DC 20250-9410 (202-720-5964).

Educational programs of Kentucky Cooperative Extension serve all people regardless of economic or social status and will not discriminate on the basis of race, color, ethnic origin, national origin, creed, religion, political belief, sex, sexual orientation, gender identity, gender expression, pregnancy, marital status, genetic information, age, veteran status, or physical or mental disability. University of Kentucky, Kentucky State University, U.S. Department of Agriculture, and Kentucky Counties, Cooperating.

Sincerely,

Angie York County Extension Agent for Family & Consumer Sciences

Calendar of Events

Homemaker Leader Lesson: Communication Essentials for Good Impressions Date: August 27, 2019 (10:00 AM) Class size: unlimited Cost: Free Supplies: Supplies will be provided. Last Day to Sign Up: N/A

Tiffany Bolinger, FCS agent in Christian County, will be visiting for this lesson. Communication is the key to effective leadership and fulfilling organizational vision and mission. Learn more about non-verbal communications (body language)

and the roles speaking and active listening play in communication. This lesson is for anyone who is interested in the topic. You don’t have to be the designated lesson leader to attend. Hope to see you there! Kuttawa Farmer’s Market Celebration Date: August 31, 2019(7:30 AM to 10:00AM) The Farmer’s Market celebration will feature food, friends, and fun. Come taste test Plate it up recipes made with local ingredients while stocking up on veggies from local vendors. Hope to see you there! Paper Crafters Date: September 9, 2019 (5:00 PM) Class size: unlimited Cost: Free Supplies: Supplies will be provided. Last Day to Sign Up: September 6, 2019 Come join our group as we learn new and fun techniques to create works of art with paper. Each month is a new project. Don’t miss out on the latest one! Pinterest Interest Date: September 10, 2019 (5:00 PM) Class size: unlimited Cost: Free Supplies: Supplies will be provided. Last Day to Sign Up: September 6, 2019

It’s time to show your support for Pinterest Interest. While the projects are always fun, they are time consuming to create without the help of guest teachers. Because of the squeeze on my calendar this year, I will only be offering Pinterest Interest every other month. If you would like to volunteer to take a month in between, please let me know. This month we will be learning the art of tying a big bow for your wreaths. Don’t miss out of on the fun!

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Homemaker Leader Lesson: German Heritage and Foods Date: September 24, 2019 (1:30 PM) Class size: unlimited Cost: Free Supplies: Supplies will be provided. Last Day to Sign Up: N/A

Kentucky was settled by a large number of German immigrants. Many of their traditions, especially with food, live on and are still celebrated today. This lesson will review some of these foods, customs, and landmarks.