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County Extension

  • Learn about calcium for your bones

    During the past couple of weeks, I’ve seen articles on the web, in newspapers and on the television news about new recommendations from the U.S. Preventive Services Task Force for calcium and vitamin D.
    They are recommending against daily supplementation with 400 IU or less of vitamin D3 and 1,000 mg of calcium carbonate for healthy older women, stating that it doesn’t work to prevent bone fractures in post-menopausal women. However, they say that the data is insignificant to make recommendations for larger doses of these supplements or for younger women or men.

  • County gets Eat Smart, Move More grant

    Brunswick County has received a state Eat Smart, Move More N.C. Community Grant to fund local healthy eating and physical activity projects in 2012-13. Additional project partners include the Obesity Prevention Initiative at UNCW, the Brunswick County Health Department, the Wilmington Metropolitan Planning Organization and the town of Navassa.
    The grant will fund play structures and equipment for Phoenix Park, which currently has no infrastructure to encourage physical activity.

  • Master Gardener Grace Wrigley wins 4-H Volunteer of the Year award

    “Celebrating the Revolution of Responsibility” was the theme for the North Carolina 4-H Volunteer Leaders’ Conference in Raleigh Feb. 8-10. More than 250 4-H volunteer leaders from across North Carolina participated in the conference.
    Brunswick County 4-H volunteer Grace Wrigley attended the educational workshops and received the southeast district’s Volunteer of the Year award.

  • Thinking about canning this year? It’s time to heat up your kitchen

    The home canning season isn’t really that far away. If you’re thinking about “putting food up” this summer, this is a great time to learn more, before the busy time gets here.
    As a friend of mine who is a food safety specialist says, “Home canning isn’t rocket science, but it does require time and effort. And it must be done properly to ensure safety.”
    People have been preserving food for centuries in an effort to keep food from a time of plenty for a time of need.

  • Canning class is March 9

    It’s home canning time again. Soon, local kitchens will be filled with canning equipment to preserve fresh produce from gardens and local markets. For those wanting to learn how to “put up” food by canning this spring and summer, come join Sarah Barnwell, extension agent, for a pressure canning class.
    Class will be from 10:30 a.m.-noon Saturday, March 9, in the demonstration kitchen at N.C. Cooperative Extension, 25 Referendum Drive in Bolivia.

  • Planting and growing camellias in North Carolina, Part I

    By Shirley Waggoner-Eisenman
    Brunswick County Master Gardener

  • Sprouts: Good nutrition, high risk

    You probably haven’t given the topic of sprouts much thought, but when people do, they usually think good nutrition, health food or perhaps a health food restaurant.
    Nothing could be further from the truth. The foodborne illness risk associated with sprouts far outweighs its nutritional benefits.
    In last week’s column, I talked about the risk some people take when eating undercooked meats, eggs and seafood. Some of the same risks and concerns apply to raw sprouts.

  • Protecting landscape plants from cold damage in winter

    By Tom Woods
    Agricultural Technician
    During the winter months, it is necessary to offer protection to certain North Carolina landscape plants. Winter protection does not mean to keep plants warm, as this is virtually impossible, but to provide protection from damaging wind, heavy snow and ice, the alternate freezing and thawing of the soil beneath the plants and heat from the sun on very cold days.

  • When it comes to foodborne illnesses, who is at risk?

    Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
    Consumer advisories such as this are starting to appear on menus and walls at local restaurants. This is all part of the new food code adopted by the North Carolina Department of Environmental Health. These new rules went into effect last September and affect all food service operations in the state.

  • Is eating pie for breakfast as healthful as eating fruit?

    OK, you know you’ve done it. Even the healthiest eater has fallen under the spell of pie. Possibly it was the day after Thanksgiving when the pumpkin pie jumped at you from inside the refrigerator. Or maybe you “passed” on dessert last night and now it’s breakfast.
    Then you think to yourself, could this be one of my fruit and vegetable servings for the day? You know and I know that really is stretching the idea.