November Extension Connection Sullivan County 2014
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Transcript of November Extension Connection Sullivan County 2014
Volume LXXXXV, No. 10 Liberty, NY -:- November, 2014 (USPS) 525 - 100
Farm Spotlight: Weiss Farm
Corn Silage
Farm Funding Opportunities
Growing Succulents
Swan Lake Castle & Sunken Garden
Computer Safety
Sauerkraut
Poultry: Basting, Brining, and Marinating
Food Danger Zone
Take a Hike? Don’t Mind if I Do!
4-H Opportunities for Fiber Science Fun
Ten Caregivers Complete “Presence at the Bedside” Class
Caregiving & the Ambiguous Loss
Donation Helps Caregiver Resource Ctr Provide Improved Programming
Centennial Gala
Farmers’ Health Insurance Seminar
Maple Production School
Growing Winter Greens & Tomatoes - Greenhouse & High Tunnel Series
Draped Cement Workshop
The sold out Holiday Pie Filling workshop was held in the EaT Kitchen on Saturday, October 25th.
The Family Hike Fundraiser was enjoyed by all who at-
tended, especially these youth who decided to “work out”.
Page 2 Extension Connection November, 2014
The Extension Connection Edited by: Nicole Slevin
Layout & Design by: Tracey Argent
Produced at Cornell Cooperative Extension Sullivan County
Joan Howard……..…...…..…………………..………..President
Earl Myers……………….………………….........Vice President
Glenn Pontier……………………………...…………...Secretary
Donna Willi..………………………….…….…………Treasurer
Staff
Colleen Monaghan...……………..…...Interim Executive Director
Melinda Meddaugh……..Ag & Natural Resources Issue Leader
& County Ag Planner
Sean Welsh………………………...Youth, Family & Community
Development Team Leader
Michelle Lipari………………...Ag & 4-H Community Educator
Susan Dollard……………………...Master Gardener Coordinator
Nicole Slevin………………………Director of Communications
Bonnie Lewis……….......Caregiver Resource Center Coordinator
SueAnn Boyd...…...Admin & Master Food Preserver Coordinator
Marylin Jones...…………...….4-H Youth Development Educator
Tracey Argent…………………...….Office & Personnel Manager
Maria Grimaldi……….…………….Special Projects Coordinator
Tara Van Horn...…………………………..Finance Administrator
John Wilcox…………………….....Building & Grounds Manager
Nancy Pierro…………………………....Administrative Assistant
Message from the Executive Director 3
Corn Silage 4
Farm Funding Opportunities 5
Weiss Dairy Farm 8
The Garden Gate - Growing Succulents 10
Swan Lake’s Castle & Sunken Garden 12
Financial Fitness - Computer Safety 10
Upcoming Programs & Events 14
Centennial Gala 15
The Extension Connection (USPS-525-100) is published monthly for $25.00 enrollment by Cornell Cooperative Extension of Sullivan County, located at 64 Ferndale-Loomis Road, Suite 1,
Liberty, NY 12754-2903. Entered at Liberty, New York, as a periodical class matter. Acceptance for mailing at special rate of postage provided for in section 412, Act of February 24, 1925.
POSTMASTER: Send address changes to Extension Connection, 64 Ferndale-Loomis Road, Suite 1, Liberty, NY 12754-2903.
Mission: The Cornell Cooperative Extension system enables
people to improve their lives and communities through partnerships that put experience and
research knowledge to work.
Cooperative Extension in New York State provides Equal Program and Em-ployment Opportunities. New York State College of Agriculture and Life
Sciences, New York State College of Human Ecology, and New York State
College of Veterinary Medicine at Cornell University, Cooperative Extension Associations, County Governing Bodies, and the United States Department of
Agriculture, cooperating.
NOTICE: Official endorsement of advertisers and their products is not intended by the acceptance of their advertisements for the Extension Connection.
Necessary Business
REGULAR OFFICE HOURS 8:30 a.m. to 4:30 p.m. ~ Monday-Friday
Phone (845) 292-6180
Website: www.sullivancce.org
Email: [email protected]
Twitter @ccesullivan
Facebook \ccesullivan
Sauerkraut 16
Poultry: Basting, Brining, and Marinating 17
Food Danger Zone 18
Out & About - Take a Hike? Don’t Mind if I Do! 19
4-H Opportunities for Fiber Science Fun 21
Ten Caregivers Complete “Presence at the Bedside” Class 22
Caregiving & Ambiguous Loss 23
Donation Helps CRC Provide Improved Programming 25
Membership Exchange 26
November, 2014 Extension Connection Page 3
Colleen Monaghan, Executive Director
With a month under my belt as executive director here at
Cornell Cooperative Extension in Sullivan County, I can’t
help but express my hope for CCESC and the County. For
100 years, Extension has served the community in good
times and bad. Even through the last decade, which has
proved especially challenging, CCESC has remained com-
mitted to fulfilling its land grant university mission.
You see, Cornell Cooperative Extension Sullivan County
exists to serve you. Our most important charge is bringing
you the most relevant and current research and solutions to
the everyday issues we face in Sullivan County and the Hud-
son Valley region. If you’re not a member yet, I encourage
you to call our office about the dozens of programs, projects,
and resources we have to offer the community.
As we wrap up our Centennial year I’m encouraged. Cornell
University is celebrating 150 years with Engaged Cornell.
This work will increase outreach and field research across
the state. This, and the Statewide Extension System’s re-
newed focus on connecting university and communities
through local Associations, sets the stage for our Extension
office and constituents to really thrive.
Despite several transitions here, in 2014, CCESC’s board of
directors, staff, and 200+ volunteers, served over 100 farm-
ers, and thousands of youth and families in every municipali-
ty in Sullivan County.
Partnerships with organizations and groups like the Liberty
Community Development Corporation, Sullivan Renais-
sance, SUNY Sullivan, Sullivan BOCES, Sullivan County
Government, CCE Shared Business Network, and many oth-
ers, weathered storms. CCESC still managed to move for-
ward with several big projects that were dreams and visions
and plans on paper napkins two years ago.
Agriculture staff is back in the field hearing the concerns and
successes of farmers, and providing education and clarifica-
tion on current issues including Listeria testing and loan op-
portunities. A teaching greenhouse now sits on the Gerald J.
Skoda Extension Education Center grounds. We had a
ground breaking for the latest high tunnel project in October,
and CCESC staff will work with partners, and master gar-
deners, on a comprehensive plan for these resources.
The EaT (Entrepreneurial and Teaching) Kitchen is slated
for a grand opening for food entrepreneurs and educational
classes in early 2015. The 4-H Youth Development program
brought 316 animals and over 400 still exhibits to the 4-H
Youth Fair which has been held for more than 50 years and
hosted this year’s Annual Statewide 4-H Conference! In a
few months Cornell Cooperative Extension Sullivan County
will release its annual report. I think you will be pleased with
the programs and resources that have been shared this year,
and as confident and energized as I am about our future.
Moving forward, I will be working closely with our board
and staff to ensure an Extension office that is stable, respon-
sive, and thoughtful in decision making. I will connect with
you, our members and partners, to understand how we can
address community needs in creative ways through the five
newly defined Extension program areas (Agriculture and
Food Systems, Community and Economic Vitality, Environ-
ment and Natural Resources, Nutrition and Healthy Families,
and Youth Development.)
While barebones right now, Cornell Cooperative Extension
Sullivan County is strong in knowledge and passion. Build-
ing capacity to deliver the highest quality programs, and to
be relevant, engaged, accessible, and valued by you is my
priority. I thank you now for your patience and support dur-
ing our growth process, and am so grateful for the opportuni-
ty to serve you through the Extension system, where every
farmer, family, and young person are both constituents, and
our most important local resource. Until next month, be well.
Cornell Cooperative Extension Sullivan County
Thursday, December 11th ~ 7:00 pm
Speaker: Scott J. Peters, Professor, Department of Devel-
opment Sociology at Cornell University; Professor, Cul-
tural Foundations of Education, Syracuse University
Scott will be speaking on Extension Reconsidered
Agenda will include volunteer recognition and board and
program committee elections.
Board and Program Committee nominees and their bios
will be available on our website after November 12th.
Page 4 Extension Connection November, 2014
View from Stone Ridge Farm with pond
Corn silage is a popular forage for
ruminant animals because it is high
in energy and digestibility and is
easily adapted from stand-crop to
time of feeding. Corn silage should
have a light, pleasant smell with
only a slight vinegar odor. It should
be slightly brown to dark green. If it
is dark brown or has an odor that is
fruity, yeasty, burnt or rancid
(butyric acid), excessive heating or
improper fermentation has oc-
curred. Knowledge of the silage process often explains why
some silage may be of poor quality.
Ensiling process
Chopped forage is compressed as it is ensiled. The cells of
the corn plant are still alive and breathing. This breathing
by plant cells and microorganisms forms carbon dioxide
and heat by using the trapped air. As carbon dioxide in-
creases, an anaerobic condition is formed in the silo. Desir-
able bacteria start the fermentation process when plant res-
piration stops. If too much air is present or if carbon diox-
ide escapes, respiration will continue and the plant cells
will use too much sugar and carbohydrates. This wastes
nutrients needed by the desirable bacteria to "pickle" or
preserve the green material as silage. This is why packing
and covering immediately after filling is important. For
desirable bacteria, the silage needs the exclusion of air,
temperatures between 80 degrees and 100 degrees Fahren-
heit and starches and sugars for food.
Three different kinds of silage may be recognized accord-
ing to the temperature during fermentation: Under-heated
silage is drab green in color and has a strong odor, slimy
soft tissues, and a pH of 5 or above. Over-heated silage
ranges from brown to black and usually has a caramel odor
of slightly burned sugar. Properly heated silage is light
green to yellow in color and has a vinegar type odor, firm
plant tissues, and a pH below 4.5.
Harvesting
Corn should be harvested for silage after the ear is well
dented but before the leaves turn brown and dry. The quan-
tity and quality of corn silage are at their peak in this stage
of development. The ear has accumulated most of its poten-
tial feeding value, but there has been little loss from the
leaves and stalks. After the dent stage, feeding value of
corn stalks and leaves decreases while field losses increase.
Fall temperatures influence the
maturity rate of the grain. Maturi-
ty usually refers to the time when
the ear has accumulated 100 per-
cent of its dry matter production
potential. In many years this po-
tential is not achieved because of
cool temperatures and cloudy
weather. Values listed in Table 2
may be used as a guide to deter-
mine when maximum dry matter
production has occurred, but vari-
ety and weather interactions will exhibit some influence on
the result. Ears usually will be well dented somewhere be-
tween the 32- to 35-percent moisture stage.
Table
Relationship of kernel moisture to yield potential
Corn harvested for silage in the milk or dough stage will
yield less feed nutrients per acre than if harvested later.
Corn silage that is cut late and has brown and dead leaves
and stalks usually will make fair-to-good quality silage, but
total production per acre may be sharply reduced. Field
losses as high as 30 percent have been found when silage is
made late into the fall or early winter. A 10 percent reduc-
tion in the amount of dry matter stored in the silo also has
been noted with late-cut silage.
Results of feeding trials with late-cut silage tend to vary,
but in most cases the quality of late-cut corn silage has
been slightly lower than silage made from corn cut soon
after the dent stage of the ear.
Present research does not support recommending late-cut
or mature corn silage as a standard farm practice. However,
(Continued on page 5)
Water in kernels Yield of grain as per-
cent of maximum
40 percent 93.5
38 percent 94.8
36 percent 96.3
34 percent 98.0
26 percent 100.0
21 percent 98.0
Submitted by Michalle Lipari, Ag and 4-H Livestock Community Educator
November, 2014 Extension Connection Page 5
(Continued from previous page)
it does indicate that in emergency conditions, corn may be
harvested over a wide period of time and still make a satis-
factory feed.
Damaged corn for silage
Corn that has been damaged by drought, high temperatures,
blight, frost or hail can be salvaged for silage. Quality will
not be as high as where corn has reached the dent stage.
Feeding value will depend upon the state of development
and how it is handled after the damage occurred. Silage from
immature corn usually is higher in moisture, does not fer-
ment in the same manner, frequently has a sour odor and is
more laxative when fed in large quantities.
Frosted corn has a low carotene content and should be cut as
soon as possible. It will dry out quickly and lose leaves. It
may be necessary to add water to corn that has frosted and
become too dry to pack well. Drought corn may also need
added water. When the corn forage is dry, keep the chopper
knives sharp and chop as fine as possible.
Immature corn that has been damaged by extremely high
temperatures should not be immediately ensiled. Although
these plants may never produce an ear, some additional stalk
growth, and consequently some additional feed, may be pro-
duced by delaying harvest. If the plants are harvested for
silage soon after they have been extensively damaged by
heat, the stalk will have so much moisture that a very low
quality silage will result. Nutrients also will decline signifi-
cantly through seepage.
Corn that has been damaged by leaf diseases such as the
southern corn leaf blight often are made into silage. The
blight organism is not believed to be toxic to ruminants. It
also has been shown that it does not survive the ensiling pro-
cess. In severe cases, a secondary infection of molds on the
damaged areas of the plant may produce a harmful toxin.
However, limited research indicates that this is unlikely. The
greatest problem with this type of silage stems from its lack
of energy due to reduced grain formation and improper fer-
mentation due to the excessive dryness of the damaged plant.
In severe cases where large areas of the corn plant are dead,
fermentation problems caused by the lack of plant moisture
could arise.
Nitrates
Under certain soil and environmental conditions, the corn
plant may store an excessive amount of nitrogen compounds.
Nitrate poisoning and drought conditions often are associat-
ed, but the condition is difficult to define. The degree of
drought and nitrogen availability generally confuses the is-
sue. As the soil moisture level becomes acute, nitrates move
toward the soil surface above the corn roots. Some drought-
stricken corn may be short of nitrate instead of oversupplied.
If heavy rains occur at this point, excess nitrogen is leached
downward and may be taken up by the corn root system.
This could cause abnormally high nitrate levels in the plant.
Under these conditions, avoid harvesting silage from the
stricken fields for a few days.
One measure that may be helpful in reducing the amount of
nitrate in the silage is, to allow the corn plant to grow be-
yond the period of drought damage. If the plant is capable of
making some regrowth following a drought, it may be able
to use much of its excessive stores of nitrogen for additional
regrowth.
The highest concentrations of excessive nitrogen usually are
in the lower portion of the stalk. Raising the chopper cutter
blade so that the lower 18 or 20 inches of the stalk remain in
the field also may reduce the concentration in the silage.
Testing for nitrates before silage harvest is frequently unreli-
able as a feeding guide. Nitrate level in the plant changes
rapidly from day to day and usually is reduced about 1/3 in
the ensiling process. If silage is suspected to contain exces-
sive nitrates, it can be detected by test prior to feeding. This
analysis should be taken as near to the time when the silage
will be fed as practical.
Silo gases
Lethal gases may occur at any time during silo filling. The
greatest danger is 12 to 72 hours after filling, but gas may
occur up to 10 days after the last silage is put in the silo. If
the gases are present in higher concentrations, two of them,
nitrogen dioxide (NO2) and nitrogen tetroxide (N2O4) may
be recognized by their irritating odor and color. Nitrogen
dioxide is reddish brown and nitrogen tetroxide is yellow.
Nitric oxide (NO) is a colorless gas that may be present in
deadly concentrations without being visible.
They often will layer on top of the silage just below the up-
per edge of the top door. They may settle down the chute to
accumulate at the bottom of the silo, in unloading chutes, in
adjacent feed room,s and may even move into the barn, load-
ing areas, or milk houses. They usually leave a yellow stain
on silage, wood or other materials they contact. The pres-
(Continued on page 9)
Page 6 Extension Connection November, 2014
Submitted by Melinda Meddaugh, Ag Issue Leader
There are many opportuni-
ties for existing and begin-
ning farmers to access loan
and grant programs, both
locally and at the federal
level. Below are some of
these funding opportunities.
To learn more, join Cornell
Cooperative Extension Sullivan County on Monday, De-
cember 8th from 1-3pm for a workshop on “Farm Fund-
ing Opportunities”. Representatives from the Sullivan
County Division of Planning & Environmental Manage-
ment, County of Sullivan IDA, Farm Service Agency and
the Natural Resources Conservation Service will be on hand
to discuss their specific programs. For more information on
the workshop, contact Melinda Meddaugh at CCESC at 845
-292-6180 or email [email protected]
Sullivan County Agri-Business Revolving Loan Fund The Sullivan County Revolving Loan Funds provide seed
capital and early stage loans to eligible entrepreneurial com-
panies who want to establish or expand within the county.
Special consideration shall be given to assisting businesses
owned and operated by persons of low-to-moderate income,
as required by the specific program. For more information
call the Sullivan County Division of Planning and Environ-
mental Management at 845-807-0527 or visit http://
www.co.sullivan.ny.us/Website/tabid/3228/default.aspx.
County of Sullivan Industrial Development Agency
Agri-Business Revolving Loan Fund The IDA administers a revolving loan fund for agri-
businesses. For more information on the loan program and
an application contact the County of Sullivan IDA office at
845-295-2603 or visit their website at http://
www.sullivanida.com/incentives/loan-programs/
Sullivan County Partnership
for Economic Development Through the Sullivan Investments Revolving Loan Pro-
gram and the Incubator Without Walls Revolving Loan Pro-
gram, the Partnership provides financing along with tech-
nical assistance to businesses. For more information on the
loan program and an application contact the SC Partnership
office at 845-794-1110 or visit their website at http://
www.scpartnership.com/our-services/small-business-
development
Catskill Mountainkeeper
Capital Access
Loan Program
Catskill Mountainkeeper
has created the Capital Ac-
cess Loan Program to help
farmers expand their busi-
nesses. After much re-
search (in 2011 they commissioned the Western Catskill
Region Foodshed Research & Analysis), they determined
that our region’s best option for sustainable economic
growth is agriculture. For more information call their office
at 845-439-1230 or email [email protected]
or visit their website at:
http://www.catskillmountainkeeper.org/capital-access/
Residential Agricultural Discount Program Are you a NYSEG Agricultural Customer? If you are, you
may be eligible to receive a monthly discount on your elec-
tricity delivery bill beginning September 1, 2014. This dis-
count is possible thanks to funding from the New York
Power Authority’s (NYPA) ReCharge NY program for
NYSEG’s Residential Agricultural Discount program. To
learn more visit:
http://www.nyseg.com/ResAgriculturalDiscount/
USDA National Agricultural Library:
Grants & Loans for Farmers
Although limited, financial support for small farms and
farm-related businesses is available from a variety of Feder-
al, state and local agencies and from non-governmental or-
ganizations. Start your search here: http://
afsic.nal.usda.gov/farms-and-community/grants-and-loans-
farmers
$ $
$ $ $
$
November, 2014 Extension Connection Page 7
(Continued from page 6)
Page 8 Extension Connection November, 2014
CCESC Ag Staff , Melinda Meddaugh and Michelle Lipa-
ri, had the opportunity to stop at Weiss Dairy Farm in
Swan Lake this past month. Up high on dairy farmer,
Dave Weiss’s, list was chopping corn silage. The produc-
tion was impressive. A constant delivery from the field to
the bunk kept things moving right along. Making sure the
bunk was well packed down and consistently filled.
Michelle and Melinda were interested to hear his thoughts
about this year’s yield and how the weather played its
role.
Friday, November 14th
1:00 - 3:00 pm CCE Extension Education Center
This class is for farm-
ers and anyone inter-
ested in learning about
the
Affordable Care Act
and purchasing health
insurance.
Join Cornell Cooperative Extension Sullivan
County and a regional Healthcare Navigator
for a session on the Affordable Care Act and
health insurance options. Attendees will be
able to review one-on-one healthcare options
and the application process.
Contact Melinda Meddaugh at
[email protected] for more
information.
SE HABLA ESPANOL
Speaker can translate to Spanish if
needed, please feel free to ask
DHI Report Will Return Next Month
Our apologies, due to technical issues at the DHI office, this month’s
report was not available by print time. The report will be available
after November 1st and will be printed in next months issue of the Ex-
tension Connection. Please feel free to call the office if you would like
a copy of the report before the printing of the next newsletter.
Greenhouse & High Tunnel Series
Growing Winter Greens & Tomatoes
Learn from Cornell Extension Vegetable Specialist Judson Reid
on how to manage growing and understanding the economics of
tomatoes and winter greens in various season extension systems.
Also covered will be disease and pest management.
Please register by November 10th
Call 845-292-6180 or email [email protected]
Thursday, November 13th
1:00 - 4:00 pm
$20 per person
CCE Extension Education Center
November, 2014 Extension Connection Page 9
(Continued from page 5)
ence of dead birds and small animals around these areas is
one indication that the gases are at dangerous levels.
A few simple rules will prevent tragedy and injury:
Run the blower 15 to 20 minutes before going into a
partly filled silo. Keep the blower running while any-
one is inside.
Stay out of the silo for at least a week or preferably
two after the silo is filled.
If you experience the slightest throat irritation or
coughing, get into fresh air quickly. Immediate treat-
ment by a doctor is an absolute must.
Ventilate the silo room for at least two weeks after
filling by opening outside doors and windows to carry
away fumes. Removing the chute doors on the silo
down to the level of the settled silage will permit natu-
ral ventilation where gas tends to be concentrated.
Keep the doors between the silo room and the barn
closed to protect livestock.
Length of cut
Corn silage should be cut into particles 1/2 to 3/4 inches in
length. Particles of this size will pack more firmly in the
silo and are more palatable to cattle. Very finely cut silage
may be made with a recutter. This will increase the amount
of dry matter that can be stored in a silo, but very finely
cut silage is less palatable and has resulted in lower butter-
fat tests when this feed was the primary source of rough-
age for dairy cattle.
Adapted from University of Missouri Extension
Saturday
November 22nd
9:00 am – 3:00 pm
Cornell Cooperative
Extension
Join Ryan Trapani from Catskill Forest Association
and Steve Childs, the Cornell University Coopera-
tive Extension State Maple
Educator, for a full day pro-
gram on maple tree man-
agement, tapping and tub-
ing, and value added maple
production. Registration fee
is $30, lunch and materials
included.
Contact Michelle Lipari at [email protected]
for more information and for farm/organization
rates.
Page 10 Extension Connection November, 2014
Susan M. Dollard
Master Gardener Program Coordinator
Now that the outdoor gardening season
has ended for this year, my interests have
turned to indoor gardening and plants. I
have long been fascinated by succulents. If
you are looking for an easy and interesting
gardening project, why not try your hand
at composing a container full of succu-
lents. Local nurseries and garden centers
have numerous varieties of these fascinat-
ing plants available.
The term succulent refers to a broad, loose category of
plants, including cacti, which have developed thick fleshy
leaves or stems. These serve as water storage organs to en-
sure survival under arid conditions. Succulents are found
worldwide. Besides cacti, they include many familiar
plants: the jade plant (crassula arborescens), the snake
plant (sansevieria trifasciata), the medicine plant (aloe bar-
badensis), the century plant (agave americana), the flower-
ing kalanchoes (kalanchoe blossfeldiana) sold as gift plants,
as well as the sedums (sedum sp.), and hens and chicks
(sempervivum sp.) so common in the perennial garden.
General Care
Many cacti and succulents benefit from spending the sum-
mer months outdoors. They should be placed in a semi-
shaded, protected area of the yard and then gradually
moved to a sunnier location. Avoid locations where they
will receive the hot, intense sunlight from 11:00 am -3:00
pm. Once outdoors, these plants will require more water
and so should be checked regularly. I just brought my suc-
culent collection indoors and have placed it in a southern
window. Good care of succulents includes not letting tem-
peratures drop below 50 degrees, don’t over water them, let
them dry out between watering and be sure to provide
enough light for them.
Cacti and succulents are not troubled much by pests. If they
have mealy bugs or scale, the problem can be controlled by
wiping them off with alcohol-dipped cotton swabs. Fungal
or bacterial rots can almost always be prevented by main-
taining adequate cultural conditions-
bright light, and proper watering.
Propagation
Cacti and succulents can be propagated
easily by stem cuttings. Many succulents
will form new plants from leaves which
have been broken off. Propagating a
cutting is taking a piece from the original
plant, placing the stem in the soil to form
roots and therefore making a new plant.
Here's how propagation of succulent cuttings can be done:
1. Use a clean razor blade or garden pruners to remove
cutting just below a node of a non-flowering plant. A
node is where the leaf attaches to the stem. It is best to
take a cutting with at least four or more nodes.
2. Remove the leaves from the bottom two nodes. These
nodes will be the site of your new roots.
3. Let cuttings air dry for a week before sticking the cut-
ting into pre-moistened media. A rooting hormone can
be dusted on the cut end to promote faster rooting and
more uniformed rooting. Use new plug trays or reuse a
sterilized annual flat from the previous season.
4. A mix of one part professional soilless media and one
part course sand will provide a porous enough environ-
ment for good drainage and root growth.
5. Place in sunny window (south or west) and water only
when soil media becomes dry. Overwatering will result
in decay and poor root growth.
6. Roots have formed once top growth is increased or a
delicate tug reveals resistance. Once roots are formed
watering may need to be increased.
7. Do not transplant until healthy white roots have
formed a root ball in the plug tray. This may take the
rest of the winter and will guarantee a more successful
succulent garden.
(Continued on page 11)
November, 2014 Extension Connection Page 11
Making a Container Garden with Succulents
Recently, succulents have gained popularity among garden-
ers because they can be easy to take care of and their texture
and color make them appealing. The most popular succulent
garden includes a variety of them planted in a shallow con-
tainer. Succulent gardens need periodic care by taking cut-
tings or adding plants to keep up their neat appearance.
While this may be an extremely attractive method of display,
several precautions should be taken. Choose plants that are
compatible in rate of growth so that one or two plants don't
outgrow the rest. Even more important, the plants must have
similar water requirements. Generally speaking, most cacti
need less water than do other succulents. Since these shallow
dishes seldom have drain holes, it is essential that the plants
aren't overwatered. Broken clay pot shards or coarse gravel
at the bottom of the container may provide a bit of drainage,
but excess moisture will eventually be drawn back into the
soil, which may keep the roots wet too long. It’s better to
choose a pot with a drainage hole in the bottom.
What you need:
Succulent plants - enough to fill your pot
Plastic window screening, paper towel, a coffee filter
or a piece of newspaper
Cactus or succulent potting soil
Container with good drainage
Stones, gravel, sea glass or marbles for top dressing
Bright sunlight
When choosing a container for succulent plants, make sure
not to use one that is too big. Succulents have a shallow root
system and prefer shallow pots.
1. Cut a piece of plastic window screening into a big
enough piece to amply cover your pot's drainage hole or
holes. This will keep your potting soil in and let the wa-
ter out. If you don't have window screening, use newspa-
per, paper towel, or a coffee filter to cover the hole.
2. Add enough soil to the bottom of your pot so that the top
of your succulent plants will sit below the rim of your
pot. If there's enough room try to leave one half to an
inch of space between the top of the soil and the rim of
your pot. This makes it easier to water without soil and
water overflowing the sides of your container.
3. Carefully remove your succulent plants from their pots.
When doing this, don’t just grab the plant and pull. Gen-
tly thread your fingers through the plant and turn it on its
side. If it’s stuck, just tap the container on the sides and
bottom until your plant slides out. Or course, if you’re
dealing with something spiny, wear thick gloves before
you attempt handling.
4. Place plants, still in their nursery pots, into your contain-
er to get a general idea of where you want them to go.
Move the plants around, still in their pots, until you’re
satisfied with the arrangement.
5. Gently pack soil around and in between your plants. As
you do this, be careful to keep the soil at the level the
plant was in its nursery pot. You don’t want the new soil
to touch the crown (the part of the plant that meets the
soil) of your succulent plant.
6. Unless you are incredibly neat and tidy when adding
your soil, it will get all over your plants, which, given all
the nooks and crannies of succulents, can be particularly
be difficult to clean off. Using a soft brush to gently
sweep excess soil off can make the process much easier.
I also blow gently on the plants to remove dirt that even
the brush can’t get to.
7. After you've finished planting your container garden and
cleaning it off, you will often have soil showing in be-
tween your succulent plants. To give your pot a finished
look, choose a topdressing to cover the soil. Topdressing
is a step that people often overlook, and it's a step that
can take your pot from looking blah to amazing.
8. You can use almost anything for a top dressing that isn't
porous and won't mix with your potting soil. Gravel, sea
glass, marbles, or river rocks are common choices.
Choose a colored or neutral material, depending on the
look you want to achieve. Sometimes using a contrasting
colored material for a top dressing can add zing to a pot.
A more subtle top dressing can add elegance. The right
topdressing can also tie all the elements in your pot to-
gether or it can make plants stand out.
Remember during the winter, when plants are dormant, water
much less frequently, keeping the soil on the dry side, but
not letting it dry out entirely. Keep it in bright sunlight. Next
summer you can enjoy your succulent garden outdoors.
Resources: Cornell Cooperative Extension Nassau County
http://www.midwestliving.com
extension.illinois.edu
(Continued from page 10)
Page 12 Extension Connection November, 2014
I recently had the pleasure of going
on a tour of Swan Lake, NY with
Nancy Levine and her faithful dog,
Brodie. Nancy was raised in Swan
Lake and still lives there. It’s obvious
how much she loves her town and its
citizens. Throughout our tour I was
touched to see how many folks she
knew by name. She took the time to
chat with many of them asking about
their health and families. As we
drove through Main Street everyone
waved to her and Brodie. I felt like I
was with the Mayor of Swan Lake.
Her beautification projects, many of
them funded by Sullivan Renaissance
grants, stretch from one end of town
to the other. Nancy seems to have no
shortage of ideas to make her town
look great. She knows there is much
to do, but has accomplished some
pretty impressive tasks. I particularly
enjoyed the park just off Briscoe Rd.
across from the Swan Lake country store; it overlooks
Swan Lake. The fall colors surround the lake and I was
struck again by how truly beautiful Sullivan County can be.
Across the street from the park is a small building contain-
ing a welcoming display of local history. Like so many of
our county’s towns, Swan Lake definitely had its “Hay
Day”. Years ago, my grandmother and then my uncle were
town historians. Most of my family is still fascinated with
local history and its people. I plan on returning to visit
Swan Lake’s display again.
The last stop on my tour was the highlight. Did you know
Swan Lake has a castle? Until reading about it in a local
paper a year or so ago, I didn’t know it either. I have had it
on my bucket list ever since. Just past the Stevensville Ho-
tel is a real treasure. There you will find a sign to direct you
to Swan Lake’s stone castle. The castle was built by a gift-
ed Italian mason named Moshini between 1928-1935. Until
last year this castle had been completely buried under
leaves and branches and overgrowth. Nancy Levine, Tom-
my LaGattuta, and his brother Mark made it their project
this past summer to restore the castle. With the help of
many volunteers the castle has been fully restored and is
now open to the public. It’s another great accomplishment
for Swan Lake, and one I think you would enjoy seeing.
So if you are looking for something to do on one of these
beautiful fall days, why not visit the castle? Then have
lunch or dinner out in one of our many local restaurants.
My hat is off to Nancy Levine and her volunteers, they are
a real inspiration.
Submitted by Susan Dollard, Master Gardener Coordinator
November, 2014 Extension Connection Page 13
November is upon us! Following the beautiful month of
October which is both National Cyber Security Month! So,
in the spirt of catching up with the times, this month’s arti-
cle focuses on both this topic.
First some basic cyber security tips from the Federal Trade
Commission on cyber security for consumers can go a long
way in protecting your hard earned dollars and personal in-
formation. Criminal activity in cyber space is constantly
being upgraded to get past improved security software. Set-
ting up security software from a reputable company, the
updates of which automatically give you the best chance to
detect and get rid of unwanted malware. Setting up operat-
ing systems and web browsers to update automatically en-
sures you have up to date protections.
Make sure to stay away from security software offered
through on-line popup messages and emails. These messag-
es often claim to have scanned and detected malware offer-
ing a product for a rate, some of which are malware pro-
grams in disguise.
Personal information is all over our devices and computers.
Being vigilant of this fact can save massive financial hard-
ship down the road. Information such as Social Security
numbers, credit card numbers, banking and utility accounts
can be used to open new accounts in your name. Each re-
quest for this information that is asked of a consumer online
should be validated by researching the company asking and
double checking URL addresses to ensure the company is
reputable, and in fact who they say they are. When you do
enter your personal information into sites you choose to do
business with, make sure that they are secure and encrypted
websites. To determine if a site is encrypted look for https at
the beginning of the web address, that “s” stands for secure.
Protecting yourself with a strong and secure password is
ideal. Use a password with at least 10 to 12 characters. A
mix of letters, numbers, and special characters is unpredict-
able and can provide great protection. Stay away from
things that can be figured out like birthdates or common
words and phrases. Do not use the same password for all
your accounts!! It may seem easier but if it is lost or stolen,
then all of your accounts become compromised. If you are
asked for a password via phone, text, or email do not give it
out! This type of message indicates a scam. Make sure your
passwords are kept in safe places and out of sight in the
home or office.
Finally backup your files on a regular basis. I ran into an
individual who told me they back up their files when going
through and paying the household bills on a monthly basis.
No computer is completely secure; by using a removable
disc or external hard drive you will still have access to your
files if the system becomes comprised.
Sources: Computer Security, Federal Trade Commission
(2014) retrieved from http://www.consumer.ftc.gov/
articles/0009-computer-security on 10-13-14
Page 14 Extension Connection November, 2014
.
Growing Winter Greens
& Tomatoes Thursday, November 13th
See page 8 for more information
Farmer's Health Insurance Seminar Friday, November 14th
1:00 - 3:00 pm
See page 8 for more information
Maple Production School Saturday, November 22nd
9:00 am - 3:00 pm
See page 9 for more information
Draped Cement Class
Makes a great gift for the holidays!
Draped cement crafts are great for growing succulents or
displaying candles and flower arrangements.
Learn to make a cement mushroom for your garden using
hands-on techniques from Master Gardener Volunteers.
Space is limited!
Please pre-register
Call 845-292-6180 or email [email protected]
Thursday, November 6th
5:30 – 7:30 pm
$30 per person All supplies included!
CCE Extension Education Center
Grief: What Helps When It Hurts
HOSPICE FOUNDATION OF AMERICA’S FALL PROGRAM
FOR THE PUBLIC AND PROFESSIONALS
This program will explore the ways that grief affects us –
physically, emotionally, and spiritually. Grieving a sig-
nificant loss, whether by a death or separation, affects not
only the way that we feel but also the ways that we think
and behave.
Continuing Education (CE) Credits
Continuing education credits (1 hour) is available for se-
lect boards. The CE cost is $7 per certificate and CE
credits are available until November 1, 2015.
For additional information contact: Bonnie Lewis, RN
(845) 292-6180 or [email protected]
Wednesday, November 5th
4:00 p.m.
Cornell Cooperative Extension
No charge to participate!
November, 2014 Extension Connection Page 15
Cornell Cooperative Extension Sullivan County
of Service to Sullivan County
Travel Through Time with CCE Sullivan County at its Anniversary Gala
You’re invited to celebrate 100 years of innovation and education with Cornell Cooperative Extension Sullivan County
(CCESC) at its capstone Centennial Anniversary Gala event on Sunday, November 9, 2014. An afternoon of locally-sourced
cuisine and auction items will be held from Noon to 4:00 pm at Bernie’s Holiday Restaurant in Rock Hill. Cash bar will be
available.
Participants are invited to travel through time by dressing in representation of her or his favorite decade between 1914 and
2014. Music taking guests “through the decades” will be provided by local DJs and members of the Chicka Chicka Chu’s 4-H
Club. Phil Coombe III will guide the program as the Master of Ceremonies.
This will be the last chance to purchase raffle tickets for the beautiful Century Quilt, donated by Sally Abrams and the Calico
Geese CCE Community Group. The long-anticipated raffle winner will be drawn at the conclusion of the event.
In celebration of its milestone, CCESC will honor two important members of its organization in past and present with the
Now & Then Awards. Andrew King, new farmer from Callicoon Center and Sullivan County Master Gardener, will be recog-
nized for his youthful energy going forward with CCESC. Dorothy Muthig, a farmer from Parksville, has supported the or-
ganization in its core mission areas of Agriculture, Family & Consumer Science, and 4-H Youth Development for over half a
century.
An array of live and silent auction items will be on hand featuring opportunities to bid on local, “priceless” experiences and
packages bursting with unique gifts for gardeners, golfers, families, pets, livestock, and outdoor enthusiasts. The talented Ed-
die Moran Jr., Auctioneer, will direct bidding for the live auction.
Gala auction highlights include a quarter of black angus beef from ThunderView Farms; golf packages from Villa Roma Club
House and Swan Lake Country Club; a fresh 20 lb. turkey from Campanelli Farm; holiday dining and shopping sprees in Liv-
ingston Manor, the SC Winter Farmers’ Markets, and Kauneonga Lake; a family weekend at Frost Valley YMCA; a private
fly casting lesson with Joan Wulf at the world famous Wulf Fishing School, complete with supplies; and a children’s birthday
party experience at Apple Pond Farm and Renewable Farming Center with a donated cake crafted by award-winning baker
Kim Simons, among others!
Tickets are $75 per person. Space is limited and payment in advance is strongly encouraged to guarantee seating. The public
can make reservations by calling us at 845-292-6180.
Payment can be accepted by credit, check, or money order made payable to CCESC and mailed to Gerald J. Skoda Extension
Education Center, 64 Ferndale-Loomis Road, Liberty, NY 12754. Payment can be accepted in advance at the office, online at
www.sullivancce.org, or at the door on the day of the event.
Tickets are free with special Centennial Campaign sponsorship levels. Advertisement opportunities are available in the Gala
Journal at affordable rates. Contact Nicole Slevin to inquire about sponsorships or advertisements via email at
Page 16 Extension Connection November, 2014
Submitted by Andrew King, CCESC Master Gardener Volunteer
Homemade Sauerkraut
has become the “new,
hot thing”. Here is a
little bit of information
on how to make your
own.
(Makes about 9 quarts)
Ingredients: 25 pounds cabbage
3/4 cup canning salt
For the best sauerkraut (“kraut”), use firm heads of fresh
cabbage, starting between 24 and 48 hours after harvest.
Work with about 5 pounds of cabbage at a time. Discard
outer leaves. Rinse cabbage heads under cold running wa-
ter and drain. Cut heads in quarters and remove cores.
Shred or slice to a thickness of a quarter. Put cabbage in a
suitable fermentation container. Use stoneware crocks,
large glass jars, or food-grade plastic containers. Do not
use aluminum, copper, brass, galvanized, or iron contain-
ers. Add 3 tablespoons of canning salt per 5 pounds cab-
bage.
Using clean hands, mix thoroughly. Pack firmly until the
salt draws juice from the cabbage. Repeat shredding, salt-
ing and packing until all cabbage and salt is in the contain-
er. Be sure the container is deep enough so that its rim is at
least 4 or 5 inches above the cabbage. If juice does not
cover cabbage, add boiled and cooled brine (1 1/2 table-
spoons of salt per quart of water). Weight down the cab-
bage so that 1 to 2 inches of brine covers it completely.
Use a heavy plate or glass lid that fits down inside the con-
tainer. If you need extra weight, seal a glass jar or jars
filled with water and set on top of
the plate or lid. Cover the container
with a clean towel.
For fermenting, store at 70 to 75°
F. At temperatures between 70
and 75°F, kraut will be fully fer-
mented in about 3 to 4 weeks; at
60 to 65°F, kraut may take 5 to 6
weeks. At temperatures lower
than 60°F, kraut may not fer-
ment. Above 75°F, kraut may
become soft. Check the kraut two to three times each week
and remove scum if it forms. Store fully fermented kraut
tightly covered in the refrigerator for several months, or
can as follows:
Hot pack method: In a large pot, bring kraut and liquid
slowly to a boil, stirring frequently. Remove from heat and
fill jars rather firmly with kraut and liquid, leaving ½ inch
headspace. Wipe jar rims. Adjust lids and process in a
boiling-water bath. Let jars rest for 24 hours. Check lids
to make sure they’re sealed. Remove rings. Wash jars,
label, date, and store.
Raw pack method: Fill jars firmly with kraut and liquid,
leaving ½ inch headspace. Wipe jar rims. Adjust lids and
process in a boiling-water bath. Let jars rest for 24 hours.
Check lids to make sure they’re sealed. Remove rings.
Wash jars, label, date, and store.
Source: Michigan State University Extension, 2006
Style of Pack Jar Size Under 1,000 ft. 1,001-3,000 ft. 3,001-6,100 ft. Over 6,000 ft.
Hot Pack
Pints
Quarts
10 min.
15 min.
15 min.
20 min.
15 min.
20 min.
20 min.
25 min.
Raw Pack Pints
Quarts
20 min.
25 min.
25 min.
30 min.
30 min.
35 min.
35 min.
40 min.
Recommended process times in boiling-water bath canner
November, 2014 Extension Connection Page 17
Submitted by Maria Grimaldi, Special Projects Coordinator
Around the holidays…people are always
on the lookout for new and interesting
ways to prepare old standards like chick-
en and turkey.
Several methods have become popular in
recent years. These involve the use of a
liquid to change or improve the flavor,
taste, tenderness, or texture of poultry.
Various liquids can be added to poultry by
several methods, such as injection, mari-
nating, brining, or basting. Consumers
can also purchase raw poultry products
that have already been marinated, basted,
or brined.
Dry brining is an easy alternative to traditional liquid brining
methods. The technique seasons the meat with salt and spic-
es without the use of a liquid salty solution. This two day
process, completed in the refrigerator in a food-grade plastic
bag, drains moisture out of the poultry, creating flavorful
brine, which is then reabsorbed into the meat without adding
additional water.
Basting
The verb “baste” means to moisten meat or other food while
cooking. Melted butter or other fat, meat drippings, or liquid
such as a stock is spooned or brushed on food as it cooks to
moisten it. A bulb baster can also be used to drizzle the liq-
uid over the food. Basting adds flavor and color, and pre-
vents poultry from drying out.
Consumers can purchase raw poultry products that have al-
ready been marinated, basted, or brined.
These products have been injected or marinated with a solu-
tion containing butter or other edible fat, broth, stock, or wa-
ter, plus spices, flavor enhancers, colorings, or other ap-
proved ingredients. If you see terms such as “basted,” “self-
basted,” “marinated,” or “for flavoring” on a raw poultry
label, a solution has been added during processing — up to
3% by weight for bone-in poultry and up to 8% by weight
for boneless poultry.
Safe Preparation
Marinating
Whole poultry or poultry parts may be marinated by com-
pletely immersing the poultry in the marinade. To help in-
fuse the marinade into the poultry, you may use a fork to
make random holes in the meat. A needle-
like injector may also be used. Poultry can
be refrigerated for up to 2 days in a mari-
nade. For easy cleanup, use food-grade
plastic bags for marinating and discard the
bags afterwards. Food-grade plastic, stain-
less steel, or glass containers may also be
used to marinate food. Cover poultry
while marinating it in the refrigerator.
Don’t use marinade from raw poultry as a
sauce unless it is boiled first to destroy
bacteria. If stuffing poultry, marinate the
poultry first. Cook immediately after
stuffing.
Brining
To prepare a brine solution for poultry, add 3/4 cup salt to 1
gallon of water, or 3 tablespoons of salt per quart of water.
For best flavor, use sodium chloride — table salt. Add
sweetener if desired. Place brining solution in food-grade
plastic, stainless steel, or glass containers. Totally submerge
poultry in solution and store covered in the refrigerator. For
best results, refrigerate at least overnight. Poultry may be left
in the refrigerator up to 2 days after thawed or purchased
fresh. Remove poultry from brine. Discard brine after use. If
stuffing a bird, brine the poultry first. Cook immediately af-
ter stuffing. To prepare a dry brine, measure 1 tablespoon of
kosher salt, or seasoned salt for every 5 pounds of poultry.
Additional aromatic ingredients may be added to the dry
brine such as herbs, spices, citrus or garlic. Rub the dry brine
mixture over the entire surface area of the poultry, place the
poultry in a food-grade plastic bag, press out the air and seal
tightly. For best results, refrigerate for up to 2 days and mas-
sage the mixture into the skin of the poultry every 8 to 12
hours.
Remove poultry from bag, pat dry with a paper towel and
cook to a safe internal temperature of
165 °F.
Basting
If basting poultry while it is roasting, remember that each
time the oven door is opened, the oven
temperature is lowered and additional cooking time may be
needed. Always use clean utensils to avoid cross-
contamination.
(Continued on page 18)
Page 18 Extension Connection November, 2014
(Continued from page 17)
General Poultry Preparation Information
for Safe Cooking
Set oven temperature no lower than 325 °F. Whole
poultry and parts are safe cooked to a safe minimum
internal temperature of 165 °F as measured with a
food thermometer. Check the internal temperature in
the innermost part of the thigh and wing and the thick-
est part of the breast. For reasons of personal prefer-
ence, consumers may choose to cook poultry to higher
temperatures.
For optimum safety, do not stuff whole poultry. If
stuffing whole poultry, the center of the stuffing must
reach a safe minimum internal temperature of 165 °F.
Storing Leftovers
Remove any stuffing and cut whole or large pieces of
poultry into small pieces. Refrigerate leftovers in shal-
low containers within 2 hours of cooking. Use leftover
poultry and stuffing within 3 to 4 days, or freeze these
foods. Reheat all leftovers thoroughly to a temperature
of 165 °F.
FSIS encourages the reprint and distribution of this
publication downloaded except for printing of this
publication.
Call the USDA Meat & Poultry Hotline
Send E-mail questions to [email protected].
Ask Karen! FSIS’ automated response system can
provide food safety information 24/7 and a live chat
during Hotline hours.
AskKaren.gov
PregunteleaKaren.gov
If you have a question about meat, poultry, or egg
products, call the USDA Meat and Poultry Hotline toll
free at 1-888-MPHotline (1-888-674-6854)
The hotline is open year-round Monday through Fri-
day from 10 a.m. to 4 p.m. ET (English or Spanish).
Recorded food safety messages are available 24 hours
a day.
Check out the FSIS Web site at
www.fsis.usda.gov.
November, 2014 Extension Connection Page 19
Cornell Cooperative Extension Sullivan County (CCESC)
held a Family Hike Fundraiser on Saturday, October 18,
2014. Money earned and awareness spread at this event sup-
ports the CCESC Centennial Campaign’s initiative to offer
future alternative energy education to the public, specifically
solar energy education for youth.An energy demonstration
area was featured as a main attraction for observers,
equipped with a functioning solar panel from Cornell Uni-
versity. Health and fitness was also promoted heavily at the
hike with resources on making healthy choices in families
and the benefits of physical activity. From 10 am to 2 pm,
individuals and families registered and walked the CCESC
Turtle Spring Nature Trail located behind the Gerald J.
Skoda Extension Education Center on 64 Ferndale-Loomis
Road in Liberty. Volunteers, staff, and BOCES Career &
Tech program students worked in September to spruce up
the trail and prepare it for this autumn event.
Several local organizations relevant to the cause shared in-
formation while 4-H teen members and volunteers offered
Science, Technology, Engineering, and Math (STEM) activ-
ities. STEM education was available in Rocketry, Geocach-
ing and GPS technology, Bird Bingo, clay track making and
identification materials for New York State wildlife, and
beginner to advanced nature-themed scavenger hunts.
Hikers paid $10 per family and non-hikers could purchase
tickets for an energy efficient raffle prize, including a solar-
powered outdoor light and residential energy-efficient kit, at
$5 each. Hikers received a free raffle ticket and a reusable
grocery tote full of treats including an umbrella, magnets,
gluten-free power bars donated by Morgan Outdoors, snacks
donated by Frito-Lay, water bottles donated by Sullivan
County Visitor’s Association, and a CCESC educational
newsletter.
Sullivan County (SC) organizations represented included
Catskill Mountainkeeper, SC Parks, SC Recycling program,
Sullivan Renaissance, Trailkeeper.org, and the Women, In-
fants, and Children (WIC) program. CCESC offered public
information tables for CCESC Centennial Anniversary Cam-
paign, 4-H Youth Development, and Master Gardener Vol-
unteer program. The event sponsors included Morgan Out-
doors, and the Sullivan County Visitor’s Association.
Despite some rain, participants enjoyed music and refresh-
ments while taking advantage of one of the County’s most
precious assets- its natural resources. Several participants
recommended offering the event in every season, annually.
“I'm so impressed with the work that's been done on the
trail. It’s come a long way,” said Amanda Langseder, WIC
Program Coordinator.
For more information on the benefits of walking and/or hik-
ing, read on!
Why Walk?*
Walking is one of the simplest and easiest ways to get the
exercise you need in order to be healthy—and almost any-
one can do it. Walking can strengthen bones, tune up the
cardiovascular system, and clear a cluttered mind. This un-
complicated but important activity continues to attract re-
searchers, reports the March 2011 issue of the Harvard
Health Letter. Areas of recent research include:
Walking speed and health - Later in life, walking becomes
as much an indicator of health as a promoter of it. After age
65, how fast you walk may predict how long you have to
live. Walking, or gait, has long been recognized as a proxy
for overall health and has been measured in many studies.
(Continued on page 20)
Submitted by Marylin Jones, 4-H Youth Development Community Educator Nicole Slevin, STEM Community Educator & Director of Communications [email protected]
“Families enjoy STEM activities after hiking.”
Page 20 Extension Connection November, 2014
Researchers have found a remarkably consistent associa-
tion between faster walking speed and longer life.
Benefits of hiking poles - Using hiking poles can increase
the cardiovascular workload of a walk because you work
your arms as well as your legs. Hiking poles help keep a
hiker more upright while walking and help with stability.
Using poles is also associated with a reduced risk of ankle
fracture. One study found that people who used poles re-
ported less muscle soreness and recovered faster than
those without poles.
Finding the right walking shoes - Pain from arthritic
knees makes walking difficult. Shoes with thick, cushiony
soles are believed to help. But some recent research is
challenging that belief with results suggesting that thinner,
more flexible soles actually put less of a load on the knees.
Walking in thinner walking shoes or flip flops, which were
both equivalent to walking barefoot, produced less knee
adduction (essentially pressure on the knee joint) than did
walking in clogs or stability shoes.
Walking Facts and Benefits**
On average, every minute of walking can extend your
life by 1.5 to 2 minutes.
Walking an extra 20 minutes each day will burn off 7
pounds of body fat per year.
To burn off 1 plain M&M candy, you need to walk the
full length of a football field. Think about that next
time you dip your hand into a candy bowl at
someone's office!
Longer, moderately-paced daily walks (40 minutes at
60% to 65% maximum heart rate) are best for losing
weight.
Shorter, faster walks (20-25 minutes at 75% to 85%
maximum heart rate) are best for conditioning your
heart and lungs.
Walking provides the following benefits:
Improves efficiency of your heart and lungs
Burns body fat
Raises your metabolism so you are burning calories
faster, even while you rest
Helps control your appetite
Increases your energy
Helps relieve stress
Slows aging
Lowers high blood pressure
Helps control and prevent diabetes
Reduces risk of some forms of cancer including
colorectal, prostrate, and breast
Promotes intestinal regularity
Helps promote restful sleep
Strengthens your bones and reduces bone density
loss in older women
Reduces stiffness in your joints due to inactivity or
arthritis
Relieves most cases of chronic backache
Improves flexibility
Improves posture
Promotes healthier skin due to increased circula-
tion
Improves mental alertness and memory
Spurs intellectual creativity and problem solving
Elevates mood
Helps prevent and/or reduce depression
Improves your self-esteem
Helps control addictions to nicotine, alcohol, caf-
feine, and other drugs
Walking is much preferable to running or jogging because
it creates less stress on your joints, including hips, knees,
and ankles. Remember to properly warm up before and
cool down after every walking session to avoid injury.
Sources:
*http://www.health.harvard.edu/press_releases/research-
points-to-even-more-health-benefits-of-walking
**http://www.fshn.hs.iastate.edu/nutritionclinic/handouts/
WalkingFactsBenefits.pdf
(Continued from page 19)
November, 2014 Extension Connection Page 21
The clothing, textile and fiber products we enjoy today are
so prevalent, plentiful, and easily obtained in this country
that most of us take them for granted with little, if any,
thought paid to the work and processes which make them
available. Yet, the fiber, textile, and apparel industry is of
tremendous significance in the areas of health, safety, and
scientific application as well as for business and fashion.
Education and training is as important for this field as for
any other and Cornell University’s Program for Fiber Sci-
ence and Apparel Design (FSAD) in the College of Human
Ecology works to fulfill these needs, both on campus and in
youth outreach and Extension programs such as 4-H.
FSAD supports a youth program that “develops and imple-
ments a variety of textile-related programs in grades Kin-
dergarten-12”. The programs emphasize skill building,
science exploration, design analysis, consumer awareness
and community engagement. Developed for more than
9,000 New York youth enrolled in 4-H, these programs are
also used by childcare programs, scouts, science centers,
public schools, and other youth agencies. Some of the
available curricula and guidelines include:
“4-H Clothesline” – engaging young people in
clothing design and sewing at
http://4hclothesline.cce.cornell.edu
Sewing/Judging Guidelines – http://
nys4h.cce.cornell.edu/events/Pages/StateFair
4-H Clothing Project Curriculum (Beginner, Inter-
mediate, Advanced) as well as a 4-H Clothing
Leaders Guide – http://dspace.library.cornell.edu/
handle/1813/3404
Introduction to non-sewing or minimal sewing
textile activities such as weaving and tie-dyeing in
publication “Clothing Connections” - http://
dspace.library.cornell.edu/handle/1813/3490
Community service project ideas in “Simple
Gifts” - includes patterns for youth to make re-
searched-based, age-appropriate recreational items
for persons who have Alzheimer’s Disease. –
http://ecommons.cornell.edu/handle/1813/3900
“The Fabric Flight Connection” – exploration of
the role of textiles in aviation available through
http://ecommons.cornell.edu/handle/1813/30232
Go Figure! – an interactive web based program
engaging youth in science, technology and math
experiences including following jean trends. Visit
the Go Figure website.
“In Touch Science” series helps children in grades
3-5 understand the science connection between
different fields of study and to recognize science
concepts in their daily experiences. Series titles
include “Fibers & Animals,” “Foods & Fabrics,”
“Plants & Engineering,” and “Chemistry & Envi-
ronment.” Website: http://
www.intouch.cornell.edu
“Plants & Textiles – A Legacy of Technology,” an
online curriculum focuses on past and present
technologies that convert plant materials to textile
products. For information, how-to videos and ac-
tivity instructions visit <blogs.cornell.edu/garden/
get-activities/signature…/plants-and-textiles/>
Other educational initiatives for youth that have been sup-
ported or developed by Cornell Fiber Science and Apparel
Design faculty include the 4-H Science Toolkit (units on
flight, polymers, and colors) as well as the Smart Clothing,
Smart Girls – Engineering via Apparel Design Program.
As the youth development division of the Cornell Universi-
ty Cooperative Extension system, 4-H “connects kids to
Cornell.” In support of campus outreach efforts the Sulli-
van County 4-H Program is offering support for Fiber and
Textiles projects this year with workshops offered in Cro-
chet, Sewing and Felting.
The annual CCE/4-H Crochet Community Service
Project began October 10 and will continue to
meet every two weeks with instructor Beverly
Hesse until participants complete their projects.
The “Make one for community service, then make
one for yourself” project was able to secure yarns
for the donated scarves through a generous contri-
bution by Knit One Needlepoint Two in Monticel-
lo.
In “How to Make Friends with Your Sewing Ma-
chine” instructor Peg Geisel will provide youth
and their parent guides an opportunity to learn
about basic equipment, sewing terminology, and a
familiarity with their own personal sewing ma-
chine in completing a sampler book of stitches.
(Continued on page 22)
Submitted by Marylin Jones, 4-H Youth Development Educator
Page 22 Extension Connection November, 2014
A beginning “Wet Felting Project” will be offered to youth
by alpaca farmer and fiber artist Denise Burkart of Imagine
Alpacas! Farm. Learn about some of the science behind the
felting process as Denise shows participants how to get
started in working wool into objects both functional and
aesthetic.
These classes and workshops will be held at the Cornell
Cooperative Extension building in Liberty and will re-
quire pre-registration; some may have a fee. For more
information on the classes listed or the many opportuni-
ties available through 4-H Youth Development visit
Sullivancce.org or call 845-292-6180. The 4-H Pro-
gram is open to all youth age 5 through 19 and charges
no fee for membership.
(Continued from page 21)
Ten Caregivers Complete ‘Presence at the Bedside’ Class
The Caregiver Resource Center of Sullivan County was honored to have Padma Dyvine, RN, MA, CHPN and
End of Life Care Practitioner present Presence at the Bedside, Care in the Last Days of Life on September 27 to
ten individuals. The caregivers all received a certificate of completion and flowers at the close of the four hour
session.
Ms. Dyvine provided a powerful discussion, reviewing the natural patterns of dying and symptom management
(both medical and holistic perspectives) and followed it with an interactive experience of listening and exploring
mindfulness. The caregivers found this technique quite beneficial and emotionally charged. Before the close of
the session, all caregivers shared an awareness exercise, which helped them understand how the dying individual
withdraws and slowly loses what is valuable to them. The workshop, although intense, helped the caregivers bet-
ter understand and honor the sacredness of living and dying from the perspective of different religions or paths.
Padma Dyvine and the Caregiver Resource Center plan to re-offer this four hour program again next year. The
CRC is a co-partnered program between Cornell Cooperative Extension and Office for the Aging of Sullivan
County, supported through a grant from the NYS Caregiver Program.
November, 2014 Extension Connection Page 23
Bonnie Lewis, RN—Caregiver Resource Center Coordinator
Caregiving and Ambiguous Loss ~ or “Learning to Walk in the Fog”
Caregiving for a loved one can cause
stress in many ways. To manage the stress,
which can be dangerous to a caregiver’s
health, you must first know what the prob-
lem is. Many caregivers of individuals
with memory disorders or dementia report
that the main problem is not the illness
itself, but the ambiguity and uncertainty it
causes.
It’s a difficult challenge to care for someone who is here, but
not here—here physically, but gone mentally and psycholog-
ically. You feel alone, and in some ways, you are. For many
caregivers, it’s as if there’s a stranger in the house. Adding
to the stress, disorders such as Alzheimer’s disease or trau-
matic brain injury cause unpredictable memory loss that
comes and goes—one moment here, the next moment gone.
This roller coaster of absence and presence is a very stressful
kind of loss ~ambiguous loss. Even the strongest caregivers
feel anxious and depressed. The challenge is to learn strate-
gies to cope with this ambiguity that is so much a part of
memory loss.
Symptoms of Overwhelming Stress
Caring for someone with a cognitive impairment—and the
ambiguous feelings that arise—can create a constancy of
sorrow that can immobilize caregivers. For example, deci-
sions are put on hold, tasks pile up, chores delayed. Doubt,
confusion, helplessness, and hopelessness set in, and care-
givers can feel anxious and depressed. Friendships are in
limbo as caregiving takes more and more of your time. Con-
flict increases with spouse, children/stepchildren, siblings.
Family gatherings and rituals that were the glue of enjoyable
family life are cancelled or changed. When a caregiver feels
increasingly isolated, the possibility of depression, anxiety,
abuse, guilt, shame, lack of self-care, illness, or substance
abuse increases.
Tips for Coping with the Ambiguity of Memory Loss
To manage the stress of caregiving, try to connect with other
people: if possible, join a support group either in person or
on the Internet, attend a book club, social event, or faith-
based group. Here are some ideas, ques-
tions, and tips to help:
1. Name your problem - Know that
one real culprit causing your stress is the
ambiguity from a loved one being here,
but not here. Call it “ambiguous loss.” It
is neither your fault nor the patient’s. It is
caused by an illness.
2. Practice both/and thinking - It helps to think “both/and”
rather than in the extremes of “either/or.” Instead of thinking
the care recipient has to be either here or gone, think of him
or her as both here and gone. This means balancing two dif-
ferent ideas at the same time—present, and also absent.
Both/and thinking is less stressful than continuing to search
for an absolutely perfect solution.
Here are some examples:
“I am both a caregiver—and a person with my own
needs.”
“I take care of both him—and myself.”
“I both wish it was over—and that my loved one could
keep on living.”
“I am both sad at my loved one’s illness—and joyful
with my new grandchild.”
“I am both sad about my lost hopes and dreams—and
happy about some new plans and goals".
3. Know your “family” and community information and
support systems - You need predictability (not ambiguity)
about whom you can talk to and count on for help. Have
some other people become “like family” to you? Does your
community offer help and social support? Spiritual support?
Recreation and respite? Information support? Talk with your
Caregiver Resource Center about what help is available to
you. Check the web—a quick online search for “caregiver”
offers a wealth of information and online communities. If
your biological family offers no help, perhaps you can create
a “psychological family” that will be there for you when you (Continued on page 24)
Page 24 Extension Connection November, 2014
need help. Talk about how to divide up the work among a
“care team.” Make a written plan - who will do what and
when.
4. Continue—but revise—family holidays, celebrations
and rituals - Do not cancel, but rather, simplify the gather-
ings with the people you care about to celebrate birthdays,
holidays, and religious events and rituals. Families, friends,
and communities connect to celebrate life’s transitions. Hu-
man connection can help lower your stress in times of sad-
ness. It can help you and a person with dementia feel the
spirit of life around you. This is essential to staying strong
when the person you care for is not able to connect fully
with you. Think and talk about this: what family rituals did
you celebrate as a couple or family before the memory loss?
Now? How can you simplify your family rituals and cele-
brations to fit the circumstances now?
5. Revise family roles - To manage the stress of caring for
someone with severe memory loss, alterations are needed in
what you and other family members previously did. There
are changes in family roles as a result of the memory loss.
What tasks are you now responsible for? What tasks have
you lost? How do you manage these changes? What would
help? Is there agreement in the family about who should do
the caregiving? Are you resilient enough to change or do
you feel you have to do it all as before? Talk about who
plays what roles in the family. How do you see yourself
now? Do I still feel like a son or daughter or more like a
parent to my parent? If my spouse has memory loss, do I
still feel married? How should I act?
6. Be aware of family rules - Who is allowed to do what in
your family? Is there a team approach or are you expected to
do all the work alone? Become aware of your family’s rules
and question them. They can change. Do your family’s rules
about race, religion, class, age, or gender get talked about?
For example, is there an unspoken rule in your family that
only females can be caregivers? Are certain people excused
from helping? Why are they excused? There may need to be
a new family rule about “teamwork” so that caregiving does
not fall to one person alone. Include children and teenagers
in the circle of information about the illness, its effects, its
unclear prognosis, and your need for help and teamwork.
7. Understand that anger and guilt are normal, but avoid
harmful actions - While mixed emotions are an understand-
able outcome of memory loss, the negative feelings can
come out as anger or, worse yet, abuse—and that is not ac-
ceptable. Talk with someone—a professional or another
caregiver—about your negative feelings to prevent acting
out your anger. Remember, feeling angry about the ambigui-
ty in memory loss is normal, but acting out that anger
against the patient or yourself is not.
8. It seems contradictory, but imagine something new to
hope for - To stay healthy, everyone needs hope. When
your loved one is ill, and you are tied to caregiving, you
must discover new hope. It helps to talk about this with oth-
er people—and again, with young people. They might help
you imagine new dreams for your future—new connections,
new hobbies, new travel plans, new skills, new relation-
ships. Given the stress from caregiving and the ambiguity
of memory loss, what can you plan for the future that is
clear and certain? How about an outing, a firm date for din-
ner with a friend, a hobby that has clear outcomes, a TV
program that you clearly enjoy? New hopes and dreams will
emerge when you can balance the ambiguity with some ac-
tivities that have clear outcomes, no matter how small.
9. Check on your own health - Seek professional help if
you:
· Feel depressed, physically sick or hopeless.
· Feel like hurting yourself or hurting or yelling at the
person you care for.
· Depend too heavily on alcohol or recreational drugs.
· Fight with your spouse, children, stepchildren, or
other family members and friends.
· No longer take care of yourself.
When you are a caregiver for someone with memory loss,
the stress of ambiguity adds to the usual pressures of care-
giving. You have a duty and a right to take care of yourself.
Summary
This article is a caregiver’s guide to managing the extra
stress from ambiguous loss. To sum it up, think of managing
the ambiguity as learning to walk in the fog. Keep moving
forward, despite the stress of not knowing what lies ahead.
But at the same time, reach out for support and human con-
nections to stay resilient and strong.
Source: Family Caregiver Alliance (https://
www.caregiver.org)
(Continued from page 23)
November, 2014 Extension Connection Page 25
The Caregiver Resource Center has gratefully received
a gift from Marilyn Gitlin of Medi-Fair Home Health
Care Equipment and Supplies - a new electric hospital
bed to increase the programming for area family care-
givers. Marilyn, one of the many compassionate people
that live in Sullivan County who assists our family
caregivers, realized how many responsibilities caregiv-
ers take on for their loved ones who are ill or deteriorat-
ing. These caregivers often lack the resources, equip-
ment or skills ~ so Medi-Fair has supplied the Caregiv-
er program with two major tools for their ‘care arsenals’
– education and a major piece of equipment! Bonnie
Lewis, RN/Caregiver Resource Center Coordinator,
joined by Patricia Diane Claiborne, previous Interim
Executive Director of Cornell Cooperative Extension
Sullivan County, thanked Mrs. Gitlin at the Cooperative Extension this fall.
The Caregiver Resource Center had previously offered the ‘Caregivers Practical Help’ educational series in the BO-
CES LPN Academy.
“I found the confidence to better take care of my elderly mother, such as transferring her safely from the bed, while
protecting my back” was shared by a former graduate Loretta Pettinger who graduated from the “Practical Help” se-
ries.
“I learned how to give her a bed bath, change the sheets while she was still in bed, look for any changes in her skin
condition, how to take her vital signs, and how to monitor her medications and watch for any side effects.”
Medi-Fair’s donation of the hospital bed enables the program to be more flexible when offering the class series as
well as if a caregiver needs one-on-one assistance. Bedside care can be very intimidating to the family caregiver.
The practical tips of these care skills, plus sensitivity, privacy and safety, are best shared with ‘hands-on’ practice ~
not by viewing only videos. The Caregiver Resource Center plans to offer the Caregiver Practical Help series in the
near future. The CRC is a co-partnered program between Cornell Cooperative Extension and Office for the Aging of
Sullivan County, supported through a grant from the NYS Caregiver Program.
Page 26 Extension Connection November, 2014
Notice: Membership Exchange advertisements are published as a
courtesy to our members. CCESC does NOT endorse or promote and
are not liable for any loss or liability resulting from purchase, use and /
or possession of the items or services.
MISCELLANEOUS FOR SALE
5 foot 3 pt hitch Woods Finish Moore RM59 Asking #500 434-6850
Motorcycle camper: opens to 14 ft, Queen size sleeping area, pedestal table, attached cooler. Like new. 845-292-4013
Mens size 8 chest high fishing waders with felt soles. Worn Once paid $200 asking $85. 914-237-2329
Go Kart 5 hp. Briggs & Stratton Good Condition 6 yrs old $100 845-557-6090
2 pairs snow shoes—Little Bear Trapper of Aspen $45 973-890-1747 Leave Message
1983 Glassport 19’7” inboard/outboard 350 chevy and 20’ dual axel trailer Needs Work Make offer 203-740-0167
Hot Water Radiators 25.5”x15.5” to 47” (10 total) and 19”x36.5” and 39” BO 203-740-0167
WOODSTOVE- Dutchwest cast iron Convection Heater Model 2462 by Vermont Cast-ings. 2 speed fan, extra large for up to 25”logs, accessories inc. $765 or best offer 845 791-4501
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WANTED
Wanted: Speedex Tractors Parts & Accessories 845-557-8030
Wanted: Side Delivery Hay Rake in Working Condition Call Mike 845-482-3628
Looking for a piglet to raise for four months for slaughter 845-733=4031 or email [email protected]
HELP WANTED
Full time Healthy Food and Bakery Prep. Experience preferred. Send resumé to [email protected]
Experienced garden hand Wurtsboro area—Horticulture experience a plus. Assist with raised residential vegetable garden. Seasonal planting, rotating, fertilizing. Will pay 845-888-5047
HELP AVAILABLE
Part-time farm help available 845-434-8832
HAY FOR SALE
Hay—Square Bales—Local delivery available 845-887-4582
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FOR A BETTER YOU
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Jin Shin Jyutsu—near Grahamsville Energetic Harmonizing 845-647-6572
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AUTO’S & OTHER VEHICLES (Fix & Sale)
1938-39 International Stake Bed Truck Model #D-30-232 Cubic Inch Engine Rating 1.5 ton chassis #D3072207 TWG 13.200 Verg Good Shape Asking—$1200 985-7052
Charles Keating
Cell: 570-430-1045
Fax: 570-689-2688
November, 2014 Extension Connection Page 27
‘TIS THE SEASON
Portable Sawmill Services—Kiln drying, planning, lumber, tree harvesting, chip-ping, residential tree work 845-647-4181 or 845-800-5395
Firewood delivered, Logging & Excavation 845-807-3236
Brad Curry. Firewood - Landscaping - Logging - Scrap Iron 845- 807-8676
FOR BETTER BUSINESS
Norbert’s Clock Repair. Antique specialist. Fair Price. For estimate/pickup 845-887-5831
T-shirts and machine embroidery for your business, club, organization. Hats, aprons, tote bags. Local business. Mountain Bear Crafts, Livingston Manor, NY. 845-439-8050. See photos: www.mountainbearcrafts.com
Group Travel with Barbara’s Bunch. Call Barbara Hahl, 914-799-3362. Travel with Barbara- relax and enjoy!
www.misssunshinetheclown.com for all your party entertainment 845-807-6222
Muthig & Sons - Landscaping - Logging - Decks - Roofs - Firewood 845– 807-1711
Old interesting barn finds? Call for free appraisal 845-482-4901
Kleins Tax Service 25+ Years Experience 845-292-9225
Duke Pottery www.dukepottery.com Pottery Studio, Art Gallery, Gift Shop. Open Year Round. Fri, Sat, Sun 11:00-5:00 or by chance 855 Co. Rd 93, Roscoe, NY
Ohana Foods helps passionate farmers makers and producers build their brands to reach their potential
REPAIR & IMPROVEMENT
Mountain Construction Inc—Lynn Dowe—General Contracting & Custom Building, Residential & Commercial (845) 292-3374
ORGANIZATIONS
Church on the Rock—Route 52 Jeffersonville—Bible based fellowship services: Sunday 9 am bible study ~ Worship & Children's Church 10 am
FARMER’S MARKET
Story’s Neversink Plant Co. ~ Rare Succulents and interesting plants. By apt. only John W. Story, Proprietor 845-985-5071
Farm Fresh real food prepared and delivered weekly Naturalcontents.com 888-551-8625
Organic Garlic for Sale—German White and German Red Varieties $1.50/bulb call George at 292-3639
All Natural Organic Sunbird Cookies—5-6 oz. No dairy handmade with Love. Original Sunbird, Gluten Free & Vegan Kim 845-901-4706
Dogs Luv’em all Natural Murray’s Chicken Dog Treats—845-283-1128
Organic Garlic for Sale—reasonable prices—call John 845-292-1195
Nutritious and Delicious Home Made Soups and Breads delivered to your door. Woodridgesoupemporium.com
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Asian Specialty Vegetables. Charlie Koh. Seon Organic Farm 631-599-0072
AnDe’s Acre, Callicoon Center, NY. Locally raised sustainable and seasonal vegetables and eggs for the community. Apply for a weekly share though our CSA. Ask about wholesale options. Visit us at the Farmer’s Market.
Muthig Farm - Maple Syrup, Maple Cream, Maple Jelly, Maple Sugar. 845 -292-7838 Justus Asthalter Maple Syrup Inc. 845-292-8569 [email protected]
Justus Asthalter Maple Syrup Inc. – New & used maple equipment & supplies for all size maple producers. Syrup, Cream, Candies, we ship anywhere. Sugar Hill Containers and Leader glass in stock. Call us at 845-292-8569 or email [email protected]/ www.justusmaple.com
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FARM ANIMALS & SUPPLIES
Lambs, baby goats and hay 845-434-7764
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Lashside Farm, Full Board or Turnout 845-292-3765
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REAL ESTATE
Catskill Brokers, Inc. Cynthia L. Johnson, Broker, Woodbourne NY 845-434-7860
EAGLE VALLEY REALTY Farms, Homes, Country Properties, Listings Needed. Gerald Euker, Broker Call: 845-252-3085
McKean Realtors—Farms and Lake Front Homes 845-583-6003
FURNITURE & HANDMADE ITEMS
Visit Charlie Barbuti Furniture Mall for all your furniture and mattress needs 845-292-4826 South Main Street Liberty [email protected]
Empty Spaces—Handmade Furniture—Beautiful items to decorate any home—62A Tinker St, Woodstock, NY 845-684-7074—visit us on facebook at Empty Spaces (Troy Grant) - Show me a design/picture & I will build it; specialty orders local delivery options available
EVENTS
Sullivan County Horse Council meets at CCE every month. Come join us and see what we are planning for 2014 call Eunice @ 845-866-6140
Auction: Every Sat at 6:00 pm—Obverfest Street, Liberty NY 845-292-2814
Garden Lovers—consider joining a garden club—meets 3rd Tues of each month—call 845-513-5263
EQUIPMENT FOR SALE
John Deere Snow Blower 44”, fits the 500 series John Deere Tractor. Brand New, used once—Call for detalils 845-583-7818
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Earl Kinney
Excavating & Trucking
Ready To Meet Your Needs Free Estimates - 40 Years Experience
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STONE SAND GRAVEL REDSHALE
No Job Too Big or Too Small
887-5540
OFFICE - 46 ROCK AVE., HORTONVILLE EVENINGS - 887-5647
J. HUGHSON EXCAVATING, INC.
- CONSTRUCTION -
Foundations — Sand — Gravel—Fill—Topsoil
Septic Systems Installed
Trucking & Hauling Bulldozing
845-482-9826
RD #1, Box 305
Jeffersonville, NY 12748
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