ALAMANCE COUNTY CENTER
March 24, 2020
Hello everyone,

As we enter uncharted territory, know that we are in this together. Our commitment at Cooperative Extension is to share research and evidence-based information to meet the needs of our Alamance County community. That will not change in the age of social distancing.

This newsletter is a bit longer than usual so it may be easiest to view by scrolling to the bottom of the page and clicking "view entire message." There's lots of good stuff in here that you won't want to miss!

Eleanor Frederick
Alamance County Family and Consumer Sciences Agent
eleanor_frederick@ncsu.edu
336-570-6740

In this newsletter:
  • How to access research and evidence-based food safety information about COVID-19
  • Poll about virtual programming with food: What information do you need right now? What classes would you like to see offered?
  • Link to NC State's Homegrown video series: In the Kitchen
  • Healthy recipe ideas using pantry staples
First, I wanted to share one of those research and evidence-based resources that our state food safety professionals have been working tirelessly to develop. Above is the information for our NC State University Food Safety Information Center (FSIC) where several info-sheets are available to view and/or download. Everything from questions about food safety with take out to how to make home made sanitizer have been answered in the info-sheets posted.

The info-sheets are updated as we learn more about the virus from sources like the World Health Organization and the Centers for Disease Control. We recommend that you bookmark the FSIC page and check regularly for updated information. I will also work to keep you in the loop as new information becomes available. Access the FSIC by clicking on the image above. You can also follow the FSIC accounts on social media.
Are you interested in virtual learning opportunities? What kind of food and nutrition information would you like to see offered online? Complete our quick poll to help us develop programming to meet your needs.
Are you interested in virtual learning opportunities in food and nutrition topics?
Yes
No
Do you have internet access at home?
Yes
No
What kind of device would you be using to learn virtually? (Select all that might apply)
Phone
Tablet
Computer/laptop
What kind of virtual learning would you be most interested in? (Select all that apply)
Classes offered in real time over video conference (such as Zoom)
Pre-recorded classes and demonstrations that you can access at any time
Facebook Live demonstrations
YouTube Live demonstrations
Regular posts on social media (Facebook)
More frequent newsletters with recipes and other resources included
What food and nutrition topics would you be most interested in learning about virtually?
Nutrition classes like Med Instead of Meds
Food preservation demonstrations - fermentation, freezing, canning
Food safety at home - preventing cross contamination, cooking temperatures, etc.
Cooking skills - basic knife skills, sautéing, using spices, etc.
Creative cooking - working with non-perishables, ingredient substitutions, etc.
Cooking with kids - healthy kid friendly recipes, skill building in the kitchen
If you have other program ideas or requests, please send me an email at eleanor_frederick@ncsu.edu or call me at the Extension office: 336-570-6740
Did you know that NC State Extension has a video series called Homegrown in the Kitchen? All kinds of topics are covered in the dozen or so videos that have been produced over the last few years. Check them out!

If you have interests in other topic areas covered by Extension, Homegrown has two other series of videos: In the Garden and On the Farm.
Recipes
Shelf-stable pantry items can still be excellent sources of nutrients. If you're facing the challenge of cooking with limited fresh food, check out these recipes below by clicking on the images. You might discover a new favorite dish!
Lentils with Cumin Vinaigrette from Med Instead of Meds
Dried lentils might be the easiest legume to work with. They don't require soaking and they cook quickly. This recipe can be a delicious bed for a meat protein or it can be the star of the show with plenty of protein itself!
Brown Rice and Red Beans in Light Coconut Milk from Oldways
You can almost never go wrong with beans and rice. If you're like me and starting to get tired of black beans, try this take on red beans and rice. The coconut milk adds delicious flavor and creaminess to this staple dish.
Frozen Vegetables Roasted from Build Your Bite
Frozen vegetables are so helpful to have on hand, especially when fresh produce might be harder to find. Try this recipe to get great crunchy texture from frozen veggies that are typically soft when cooked.
Homemade Granola from Cooking Matters
You can buy granola but making your own can be cheaper and healthier. Use your favorite nuts and dried fruits as additions to the granola. With this recipe, try using less honey (or another sweetener like maple syrup) to reduce the added sugar content.
Did someone forward you this newsletter? If you want to be added to our email list to receive food and nutrition information, updates about courses, and tasty recipes, enter your contact info at this link: https://go.ncsu.edu/fcsalamance