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County Extension

  • Talking turkey in time for Thanksgiving

    Like most of you, I’m thinking about that big Thanksgiving turkey. Here are a few last-minute thoughts, reminders and a quick easy recipe for leftovers.

    Don’t wash it.

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  • Using North Carolina sweet potatoes
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  • Maintain, don’t gain, this holiday season with program

    This holiday season, the only thing that should be stuffed is the turkey. Many Americans gain between one and five pounds each year between Thanksgiving and the New Year. While this might not sound like much, weight gained during the holidays accounts for 51 percent of people’s weight gain for the whole year. The problem is most people never manage to lose those extra pounds and year after year it adds up.

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  • Pumpkins are for more than Halloween

    Several years ago a colleague from Nebraska Extension wrote an after-Halloween article on “don’t eat your jack-o-lantern.” One comment she made in this article was funny and it really stuck with me. She said something like, “Why would you want to eat something that has been sitting on your front porch as a candle holder for the past two weeks?” So true.

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  • Indulging in Halloween treats

    Instead of worrying about all the candy, sugar and sweets your kids are eating during the Halloween season, take a long breath and think a little differently about this whole “candy holiday” situation. Remember it is just one night and healthy dinners and activities all year are what count.

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  • What is kombucha and why are people drinking it?

    Kombucha. Ever heard of it? It’s a fermented beverage made from tea that’s becoming increasingly popular. Originally available only in organic and health food stores, kombucha is now widely available in grocery stores and convenience stores, and many people brew kombucha themselves at home. People are buying so much of it that overall sales of kombucha and other fermented beverages in the U.S. was about $556 million in 2017.

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  • Make grilled veggies to add nutritious flair to fall menus

    Fall is a great time of year for us to be cooking outside. The weather isn’t so hot and humid that we don’t mind standing by a hot grill. Enjoy it! Earlier this year Kelly Nordby, MPH, RDN, LDN with NC State University posted some vegetable grilling ideas on the Eat Smart, Move More, Weigh Less blog. These were so good I wanted to share them.

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  • Busting the myths related to white potatoes

    White potatoes are the No. 1 vegetable crop in the world. Fresh potatoes used to be eaten daily by most Americans, but this has changed because of the increased availability of French fries, other frozen potato products, potato chips and dehydrated potatoes. According to an article published in Advances in Nutrition, fresh potato consumption has gone down by almost 50 percent, while processed potato consumption increased by two-thirds.

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  • How about some pumpkin spice?

    Maybe we all need some comfort food right about now. How about pumpkin spice?

    For many the appearance of pumpkin spice lattes at the specialty coffee shops is a sure sign of fall. For others it’s a nostalgic flavor of holidays and family time that the homey flavor provides. Pumpkin spice-flavored foods are popping up everywhere this time of year.

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  • Cooking for a crowd during this fall season

    It’s the time of year when local clubs, organizations and church groups are getting back together for the year. Many of these groups will be planning food functions. These could be fundraising dinners, bake sales or potluck lunches for members. Food events do present food safety risks. There have been multiple outbreaks and hundreds of illnesses linked to community-based meal events in the past decade.

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