Yolo County Blogs
During summer break, healthy food and fitness often take a long vacation. For many, the vacation is ending and it's time to do some homework. Study these back-to-school tips for the start to a healthy school year. If you follow a balanced diet and stay physically active, there's no way you can't get an 'A' in back-to-school nutrition!
- Don't skip breakfast! Studies show children who eat breakfast perform better in school.
- If you pack a homemade lunch for your children, include a good balance of fruits, vegetables, whole grains, low-fat or fat free dairy products, and lean meats and proteins.
- Provide new options! Pack exotic fruits like kiwi or allow your child to pick a fun new fruit or vegetable at the grocery store. They are more likely to eat their lunch if they helped prepare it.
- Reinforce cleanliness and remind your children to wash their hands before they eat or pack a moist towelette or hand sanitizer in their lunchbox.
- Physical activity and exercise are important and help improve a child's health. Children should be active for at least 60 minutes a day, and adults need to be active for at least 30 minutes a day. Make exercise a family affair and get the physical activity everyone needs! Go for a weekend hike, walk the dog together, or ride your bikes after dinner.
Try this quick and easy recipe for your child's lunch or mix it up and substitute a variety of their favorite vegetables instead.
- 1 cup baby spinach
- 4 ounces cooked skinless, boneless chicken
- 1/2 cup sliced red bell pepper
- 2 tablespoons low-fat Italian vinaigrette
- 1 (6-inch) whole-grain pita, cut in half
- Combine spinach, chicken, bell pepper, and vinaigrette in a bowl; lightly toss and mix ingredients.
- Cut the pita pieces in half.
- Using a spoon, fill each pita half with the tossed ingredients.
- Once assembled, lay them flat and pack them up for your child to enjoy during lunch.
The UC small farm program held a series of two-day workshops around California to outline the provisions of the new law. Shermain Hardesty, UC Cooperative Extension specialist, was the coordinator and an instructor for the series. The class was popular, but many of the farming participants found that the letter of the law tended to hinder their creativity rather than open new business avenues.
Hardesty said the Homemade Food Act (AB 1616) was designed to, among other things, help farming families take their surplus produce and make dried products, jams, jellies and butters. However, the California Department of Public Health is requiring cottage food operators to do all of their processing in their home kitchen, to comply with the Statutory Provisions Related to Sanitary and Preparation Requirements for Cottage Food Operations (Excerpts from the California Health and Safety (H&S Code, including H&S 113980 Requirements for Food), specifically, the CDPH requires that cottage food operators comply with the following operational requirements:
"All food contact surfaces, equipment, and utensils used for the preparation, packaging, or handling of any cottage food products shall be washed, rinsed, and sanitized before each use. All food preparation and food and equipment storage areas shall be maintained free of rodents and insects."
Cutting fruit and laying it in the sun to dry, for example, is not permitted. For jams and jellies, the law stipulates sugar-to-fruit ratios that require more sugar than fruit. For some cooks, the rules defeat the unique character of their homemade, gourmet products.
“I really try not to put a lot of sugar in my jellies. I want it to taste like fruit,” said farmer Annie Main, who took the UC class.
Main and her husband Jeff run an organic fruit, vegetable, flower and herb operation on 20 acres in the Capay Valley of Yolo County.
“I've been doing value-added for 20 years,” Main said. “In the '90s, I started making jams and jellies in a rented certified kitchen. But it's a trek to get labor, jars, supplies and fruit to the restaurant kitchen after hours and then work till midnight. We thought with the new law, I could do it in my own kitchen, which would be fabulous.”
However, she found that the rules of the law are so restrictive as to be prohibitive.
“Farmers in the class were asked whether the law extended their ability for economic return on their products. Every single one shook their heads,” Main said. “The new law doesn't help us at all.”
Hardesty said there may be other options for these producers to process and sell their foods. She is planning to offer another class this fall, “Cottage Food Plus,” to help growers find workable mechanisms for selling their food.
“They may be able to use a co-packer to do the processing or a commercial kitchen or become registered as a processing food facility,” Hardesty said.
Longer summers, less moisture and warmer climates are predicted for California's Sierra Nevada mountains. These changing patterns bring frequent droughts and extended wildfire seasons — as seen from the current extreme drought. The question no longer is whether wildfires will be more common or more intense — they already are — but how forest managers want these fires to burn.
Jens Stevens, a postdoctoral researcher in disturbance ecology at the University of California, Davis, has tracked how forests thinned for wildfire react to high-intensity burns. The answers he found touch on growing concerns over how the state can protect its forests.
Under the context of climate change, Stevens studies how understory plants recover from wildfires, measuring the effects fuel treatments — such as the thinning of small trees — have on the way these forests burn.
Stevens' research showed fuel treatments encourage resilience to wildfires, giving forests a greater ability to withstand a burn. Under really hot, dry summer conditions this makes a powerful difference.
“If you get warmer temperatures you're going to dry out the fuels,” says Stevens. “If we want to retain forest-dominated landscapes, we don't have the choice of doing nothing, because eventually these stands are going to burn."
To preserve forests, Stevens looked to native plant diversity under each management strategy. After a high severity fire, the tree canopy is non-existent. This new high-light environment favors other species, such as shrubs and flowering plants, which crowd out young trees.
While the treatments do protect the forest and encourage plant diversity, they are expensive and lead to uncertainty over how sensitive wildlife species are affected. Yet these areas will burn eventually, Stevens argues. The choice is either a more open forest or no forest at all.
He points out research by UC Davis ecologist Malcolm North, which shows the current pace of treatments can't keep up with the extent of Sierra forests that have been fire suppressed. The US Forest Service can treat up to 40 percent of a forest before managers must start over for follow-up treatments. The other 60 percent doesn't get touched.
“So the only real way to address that is to let the fire do the work for you,” says Stevens.
The proposal North and his colleagues arrived at relies on “firesheds.” These fire-prone areas would have boundaries that allow officials to efficiently manage the fires. If a burn begins after a treatment, they don't put it out. Allowing the fire to burn fuels they would otherwise be removing frees up resources to treat other areas.
“So if it's going to burn,” says Stevens, “you need to figure out ways the fire's going to give you your desired outcome.”
Watch Stevens explain more in his seminar.
This post was adapted from a longer piece by the UC Davis Department of Plant Sciences.
A motivated third-grade teacher, Fidel Garcia, applied for grants from the Tulare County Farm Bureau, California Ag in the Classroom, the Dairy Council of California and LifeLab. He invited UC Cooperative Extension nutrition educator Grilda Gomez into the classroom to share the UC Cooperative Extension “Nutrition to grow on” lessons. A local nursery, Bonnie Plants, donated seeds and transplants to grow cabbage, zucchini and onions in the school garden.
Garcia asked the other Pixley Elementary third-grade teachers to be involved. David McGrady's class researched and planted herbs. Garcia's class and Ralph Gutierrez' class planted the main garden. All the students regularly visited to weed, irrigate and watch the vegetables grow.
At harvest time, UCCE's Gomez worked with the students to prepare a fresh coleslaw using vegetables representing the six plant parts they learned about in the classroom – stems, seeds, leaves flowers, fruit and roots.
8 cups finely shredded cabbage (2 ½ pound medium head)
1 cup finely sliced celery
½ cup shredded carrot (1 medium carrot)
½ cup sliced green onion
¼ cup chopped parsley
2 tablespoons salad oil
Pinch celery salt
¼ teaspoon black pepper
¼ cup wine vinegar
Combine cabbage, celery, carrot, green onion and parsley. Pour on salad oil and toss until slaw is evenly coated. Sprinkle on and toss in seasonings. Finally, add wine vinegar and toss.
I copied this article from our Fresno County Farm Bureau newsletter. I wasn't aware of this resource and thought I'd share. For many years, Farm Service Agency's (FSA) Hay Net website, www.fsa.usda.gov/haynet, has been the "go to" online resource for...