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University of Illinois Extension serving Lake and McHenry Counties

Main Office (Lake County)
100 South US Highway 45
Grayslake, IL 60030
Phone: 847-223-8627
FAX: 847-223-9288
Email: uie-lm@illinois.edu
Hours: Monday-Friday 8:00am to 4:30pm

Branch Office (McHenry County)
1102 McConnell Road
PO Box 1430
Woodstock, IL 60098
Phone: 815-338-3737
FAX: 815-338-4755
Hours: Monday-Friday 8:00am to 4:30pm

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Thank you for visiting our website! Unit 3 Vision is to become “Highly Visible and The Leading Local Institution” in Lake and McHenry County where people come to hear and receive research-based education and information in the following areas to make a difference in their lives, homes and communities: 4-H Youth Development Program--Nutrition (SNAP- Ed) Program--Horticulture (Master Gardeners) Program--Local Foods/Small Farms Program

Today's Features

24 Years, ANNUAL HOLIDAY COOKIE SALE! -- Get sweet homemade treats Saturday, Dec. 10 from 9:00 AM - 12:00 PM or until all cookies are sold out. Being held at the University of Illinois Extension Office, 100 S Hwy 45, Just North of 120,Grayslake, IL. Sponsored by the Lake County Association for Home and Community Education. Cookies are baked by LCAHCE members. Pre-Orders accepted. Call Margaret Hilliard at 847-223-5041 or email maggie4233@aol.com by December 6, 2016.

DEADLINE for state 4-H awards No matter how you’re involved in the 4-H program, you are eligible for awards. …. whether you take a variety of projects or belong to a one-project SPIN club ... whether you serve as a Teen Teacher or you use your skills to promote 4-H … whether you’ve been a member for two years or 11 … there is an opportunity for you. Application Process Applications must be submitted to the local Extension office by (December 30, 2016 4:30p.m.); Applications will then be scanned and emailed to the State 4-H Office by end of business on Friday, January 6, 2017. 1. Download any of the award applications you need from @ go.illinois.edu/4Hawardapps. You will need to download them to your computer for them to work and save properly. 2. All applications are in writable PDF form. Just click through the application and fill in the information. All applications must be typed, not handwritten. 3. Save and print the completed form. 4. Complete, sign and turn the forms into the local office by (December 30, 2016 4:30p.m.) Types of State Awards Illinois State 4-H Award Application: Can be won only once in a 4-H member’s career. Open to 4-H members who were 15-18 years of age on Sept. 1, 2016 and are currently enrolled in 4-H may apply in any of the award areas. Winners choose their prize: National 4-H Congress trip (valued at $1,300), other national 4-H trip (valued at $1,000), or $1,000 educational scholarship. Apply in any or many of the following five areas: • Community Service This award recognizes youth that have focused on 4-H work in service to/for others. • Communications This award recognizes youth that have focused their 4-H work in the art of communicating with others. • Leadership This award recognizes youth that have focused on the development of leadership skills, including offices held, committees served on, programs lead, and public presentations on behalf of 4-H. • Personal Growth This award recognizes youth that have focused on personal growth through participating in the 4-H program. • Project Mastery This award recognizes youth that have focused specific and diligent work in their primary project area of 4-H. (Youth may only apply for one project area… choose your best) The new application primarily focuses on the last three 4-H years of 4-H, school, or community activities. Two essays are also included as part of the application – focusing on Excellence in Mastery (of your award area) and Impact (of your award area). STATE 4-H KEY AWARD: This award recognizes youth wo have demonstrated excellence in leadership and a strong focus on community service and mentoring. Open to youth who were 16-18 years of age on Sept. 1, 2016. Can only be won once in 4-H career. Plaque and state recognition. ILLINOIS 4-H LCP (LEADERSHIP, CITIZENSHIP, AND PROFESSIONALISM) AWARD: This award recognizes youth who have excelled in demonstrating leadership, citizenship, and professionalism in their 4-H work on a local, area, state, and national level. Open to 4-H members 17-19 years of age as of Dec. 1, 2016. Can only be received once in 4-H career. Plaque and invitation to Premiere 20 Conference. 4-H VET SCIENCE AWARD: This award recognizes youth that have enrolled and demonstrated mastery in the 4-H Veterinary Science project for a minimum of three years. Open to youth who were 15-18 on Sept. 1, 2016. Must be currently enrolled in the 4-H Vet Science project. Can only be received once in 4-H career. $200 cash prize.

DIY Food Gifts! The holiday season is a time of giving, and what’s not the perfect gift but a homemade treat from your kitchen? While peanut brittle, fudge, and cookies are a popular and generally safe choice, you’ll need to think twice before giving away homemade jarred goods, such as jams and jellies, dessert sauces, and even cake in a jar. Food safety is of paramount importance when it comes to cooking. No one wants to give the gift of food borne illness. Jams, jellies and preserves must be processed in a boiling water bath canner for room temperature storage. Correct processing times must be followed, or you’ll risk spoilage and possible illness. Jars specifically designed for home canning and two-piece lids must be used. When processing time is less than 10 minutes, jars should be sanitized first by submerging in boiling water for 10 minutes. Refer to the National Center for Home Food Preservation for proper home canning directions. Dessert sauces make great gifts, but there are no safe, reliable recipes for canning them. Sauces are typically low in acid, making them more susceptible to the growth of spores and risk of Clostridium botulinum, a potentially deadly bacteria. The USDA recommends storing homemade dessert sauce in the refrigerator or freezer only. The latest craze is baking cakes, brownies, breads, and pies in glass jars. Most of these recipes are not really “canned” but are baked in the jar and then sealed by the heat of the jar causing an airtight vacuum. Like dessert sauces, these low-acid baked goods are also a potential risk for botulism when oxygen is limited. As an alternative, make a “mix in a jar” by layering dry ingredients and attaching the recipe. Homemade food gifts are absolutely wonderful; just be sure to prepare them safely!

Winter Weather Preparedness Week in Illinois. Now is also a good time to review University of Illinois Extension guidelines for the necessary steps to close offices and cancel programs in the event of bad weather. Be sure to check with regional and county directors for the specific procedures in your area. And make sure you have multiple ways to inform the public of schedule changes. And now is a great time to change the batteries in and check operation of smoke and carbon monoxide detectors. Be sure to prepare your emergency supply kit and update your family communications plan as per point number two in the fact sheet.

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Eating Mindfully Through the Holidays! From the first glimpse of Halloween candy on store shelves all the way through New Year’s Day we are bombarded with holiday food and treats. Food is the focal point of most holiday celebrations and is a powerful connection to the past. Wouldn’t it be nice to enjoy all the festivities of the season without feelings of over-indulgence or deprivation? Over-indulging results in feeling physically uncomfortable and usually a little guilty. On the other hand, being too rigid and restrictive leaves you feeling deprived. Neither scenario is enjoyable or recommended as part of a healthy eating plan. Why not approach holiday eating more mindfully rather than binging through the season only to find yourself in need of resolutions for the New Year. Eating mindfully means eating with intention and awareness of the taste, texture and sensation of eating. Think about some of the following principles to eat more mindfully this holiday season: • Are you hungry? You should be hungry at meal-time, but not famished. Allowing yourself to get overly hungry can lead to eating whatever is in sight. • Slow down and savor the taste, texture, aroma, and appearance of your food. • Use smaller plates. Adults tend to eat most everything they serve themselves. It doesn't mean you can't go back for seconds, but pause long enough to be aware of hunger and fullness cues. • Eliminate mindless food triggers like bowls of candy or trays of cookies always in sight. Your environment strongly influences your food choices. • Sit down and be present while eating. Avoid distracted eating. • Portion food servings out. Avoid eating from a carton or bag. • Set boundaries and don’t be afraid to politely decline when someone someone is pushing food that you really don’t want! Hectic holiday schedules can be stressful and lead to emotional eating. Emotional hunger is different from physical hunger. Emotional hunger is unrelated to time and persist even after eating. Emotional hunger leads to emotional eating and can cause feelings of guilt. Physical hunger occurs several hours after eating and eating leads to satisfaction. An empty or growling stomach are signs of physical hunger. Eating mindfully doesn't mean never splurging or eating a slice of pumpkin pie even when you aren't hungry. Eating mindfully means choosing foods and holiday treats that you enjoy most and making room for them in your holiday meal. It means fully enjoying the experience of eating giving yourself permission to enjoy your favorite foods. One way to do this is forgo those everyday foods like chocolate chip cookies and mashed potatoes. Pace yourself over the holidays. Maintain your usual routine, including exercise habits. Get plenty of sleep because lack of sleep can affect fullness and hunger cues. Try being more mindful this year as you are enjoying all the Christmas trimmings!

Information and Resources for You

4-H Youth Development Consumer Economics Family Life Horticulture Local Food Systems and Small Farms Nutrition and Wellness

Extension Meetings

2015 Annual Report
Wednesday July 13, 2016 • 12:00 PM

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