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Linda Murray's Retirement Party will be Tuesday, July 29th. Everyone is invited to attend a reception in her honor. The reception will be at the NE District Office in Muskogee from 2-4pm. For those who want to carpool to the district office, meet at the extension center at 12:30pm July 29th.
Congress has passed and the President has signed The Jobs and Growth Tax Relief Reconciliation Act for 2003. The tax changes will dramatically impact ag producers and extension employees. For most taxpayers, the law will result in
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lower tax bills. For more information on tax changes for individuals consult the IRS website address below:
http://www.irs.ustreas.gov/formspubs/article/0,,id=109876,00.html
The USDA nutrient database is available for downloading to a personal computer free of charge. The information lists up to 117 nutrients for more than 6,000 food items. Be sure your computer has the required disk space and operating system before downloading it from http://www.nal.usda.gov/fnic/foodcomp
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Check out CNEP website for all the new unit photos.
http://www.fcs.okstate.edu/cnep/contact/
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National School Lunch Changing One School at a Time…
New York City Schools Cut Down on Fat and Sweets in Menus
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The New York City Education Department is reducing the fat content in the 800,000 meals it serves daily and banning candy, soda and other sugary snacks from school vending machines.
Gone may be lunchroom staples like beef ravioli, potato salad and macaroni and cheese; the department has so far failed in trying to reformulate these foods with healthier ingredients.
Favorites like chicken nuggets, cheese pizza and Jamaican beef patties will remain on the menu, but in smaller portions or in a leaner (less finger-licking) form.
School districts nationwide have been re-
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evaluating the meals they serve and cutting back on junk food in cafeterias.
Federal guidelines recommend that only 30 percent of school-lunch calories come from fat over a five-day period. New York City intends to take the guideline one step further and abide by that rule for each meal by 2008. The changes will begin this September.
New York's attempt to upgrade its nutrition standards will be closely watched: the school system is the nation's largest, and it serves more meals daily than any government entity but the Department of Defense.
Source: New York Times. June 25, 2003.
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California
Chicken Salad:
One of the choices of Arby's upcoming Bistro sandwich
line.
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Healthy
grilling: Many options for outdoor cooking
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Try
something out of the ordinary and make your next grilled meal
meatless. Be sure to put fruits and vegetables on a liberally
oiled grate to avoid sticking.
Slice fruit in half and remove pits. Grill with pulp side
down. Sprinkle a small amount of brown sugar after grilling
if you want a little extra sweetness. Cut vegetables into
1/2-inch slices or large chunks. Grill until tender. Turn
only once. You can baste vegetables with a fat-free dressing,
or brush them with canola or olive oil.
Grill the fruits or vegetables until they're lightly browned.
You want them to be tender but not mushy when gently pierced
with a sharp knife. The key for grilling fruits and vegetables
is to use low heat. Coals are ready when you can hold your
hand safely about 5 inches above the heat for about five seconds.
Fruits and vegetables don't take long to cook on the grill.
Here are some guidelines:
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- Fast-grilling
vegetables (about three to five minutes).
These include asparagus, broccoli, baby carrots, eggplant,
okra, onion slices, pepper chunks, strips of
summer squash
and tomato wedges.
- Longer-cooking
root vegetables (about 30 to 45 minutes).
These include beets, winter squash, potatoes and sweet potatoes.
Wrap these types of vegetables in foil with a drizzle of
oil and a sprinkling of spices and herbs
- Fruits
(about three to five minutes).
Thicker pieces of fruit, such as halved peaches or pears,
may require a little more time. Thinly sliced fruit requires
less time. Fruit can burn easily because of its sugar content,
so watch it closely. Also, keep cooking times short for
ripe fruit to prevent it from getting mushy.
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Fruit
kebabs.
Photo courtesy of California Table Grape Commission
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