SNAP-Ed is a FREE, confidential nutrition education program that helps families manage food resources during tough economic times. The Extension Nutrition Team of knowledgeable nutrition educators provide practical, hands-on activities, and skills for healthy meal prep, as well as explore the importance of physical activity in a healthy lifestyle for the community members in the North Country.
Visit our website for more recipes and tips for eating healthy for yourself and your family.
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July is National Grilling Month!
Lets Talk Grill Safety!
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Tips for Safely Grilling Food all Summer Long!
Grilling is a great way to spend time with friends and family outside. You can grill just about any food: burgers, chicken, seafood, vegetables, and they taste delicious! Did you know there are food safety tips to follow no matter what you're cooking? Keep reading to learn safe grilling of all foods.
Clean: Wash your hands before and after you handle raw meat, poultry, and seafood, as well as all grilling utensils and surfaces to prevent the spread of foodborne illness bacteria.
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Always wash your fruits and vegetables before preparing. Run fruits and vegetables under clean, running water and gently rub or use a vegetable brush to remove any contaminate they may have encountered during shipping or at the store. Dry fruits and vegetables with a clean cloth or paper towel to further reduce bacteria that may have been present.
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Never wash or rinse meat, poultry, or seafood items. Doing so greatly increases the risk of cross-contamination because bacteria can be spread to other foods, utensils, and surfaces.
Separate: Always keep your raw meats separate from ready to eat foods, such as fruits and vegetables you also plan on grilling. Get a clean plate, serving dish, and utensils ready for when your items are done grilling.
Cook: When grilling meat, poultry, and fish, it is important to use a food thermometer to make sure your food items are being cooked thoroughly to the safe minimum internal temperature.
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Beef, Pork, Veal, and Lamb (chops, roasts, steaks) 145 degrees F after a 3 minute rest time.
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Ground meat (burgers, hot dogs, Italian sausage) 160 degrees F
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Poultry (ground, parts - breast, thighs, whole, and stuffing) 165 degrees F
- Fish 145 degrees F
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Shrimp, lobster, and crabs - cook until the flesh is pearly and opaque (unable to be seen through, cloudy).
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Clams, Oysters, and mussels - shells will open while cooking.
Chill: Keep meat, poultry, and seafood refrigerated until ready to grill. When transporting, keep below 40 degrees F in an insulated cooler. Refrigerate all leftovers within 2 hours after cooking 1 hour if the temperature is above 90 degrees F outside).
Remember, Make Half Your Plate Fruits and Vegetables!!
Start simple, the benefits of healthy eating add up over time, bite by bite!
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While you are waiting for the delicious food off the grill, help your children reduce their screen time and enjoy an outdoor activity together!
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Remember, being healthy includes healthy eating & physical activity!
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Program Highlight!
North Wind Farm Day Camp
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North Wind is a day camp for ages 5-12 yrs at the Cornell Cooperative Extension Learning Farm in Canton, NY. Each day is filled with fun, educational, hands on experience in arts & crafts, animal science, outdoor education, agriculture, team building, nutrition education, and more!
SNAP-Ed Nutritionists educate the youth on eating healthy and physical activity. These children loved the recipe so much they made it at home and sent in a picture - Beet Salad - SNAP-Ed New York (snapedny.org)! Great Job!!!
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Herb Potato Salad
Pair this salad with grilled meat at your next BBQ. Fresh vegetables and a light vinaigrette give this salad a lively flavor!
Have you checked out our Recipe Bank yet?
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Hey Kids!
Food safety isn't just for grown ups, can you fill in the blanks?
(click on the image below to print the sheet)
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Check out our Calendar to see more upcoming classes!
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Sign up for Benefits now!
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The Supplemental Nutrition Program (SNAP) provides nutrition assistance to people with low income. it can help you buy nutritious foods for a better diet.
To find out more about SNAP Benefits and other assistance program you may be eligible for visit: mybenefits.ny.gov
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If you need help applying for SNAP, call or email a Nutrition Outreach and Education Program (NOEP) Coordinator. NOEP Coordinators tell you if you may be eligible for SNAP, answer any questions you may have, and help you complete and submit your application. It is free and confidential.
St. Lawrence- Maximizing Independent Living Center- 315-764-9442 x405
Jefferson- Outreach Coordinator of Food Bank of NNY. -315-437-1899 x279
Clinton -Legal Aid Society of Northeastern New York, Inc.- 518-563-4022 x112
Franklin- Maximizing Independent Living Center -518-483-2151
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This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP.
If you have a disability and are having trouble accessing information in this newsletter or need materials in an alternate format, contact bmr37@cornell.edu for assistance.
Cornell Cooperative Extension is an employer and educator recognized for valuing AA/EEO, Protected Veterans, and Individuals with Disabilities and provides equal program and employment opportunities.
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