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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
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

University of Illinois Extension Foundation. 3rd Annual Fundraising Gala and “Hall of Fame” Program. Honoring Donors, Volunteers, Sponsors and Staff. Date: Thursday, October 20, 2016 Place: Wedgewood Wedding & Banquet Center,4555 W. Yorkhouse Road, Wadsworth, Illinois 60083,Time: Reception 6:00 pm, Dinner 7:00 pm, Tickets $50.00 per person. Raffle and gift items and 50/50 Raffle.

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The Power of Protein - Protein in our diet is important for structure and function. It is critical for building, maintaining and repairing muscle. Protein is also contained in bone, hair, nails and skin. Protein makes up hormones and enzymes that drive chemical reactions to keep our bodies running well. They support good vision, immune function and transport iron and oxygen to every cell via hemoglobin. Bottom line is that protein is important to consume daily. Protein is made up of amino acids both non-essential and essential. Our bodies can configure non-essential amino acids by themselves. The essential amino acids must come from the food we eat. Essential amino acids are found in animal products like fish, eggs, poultry, meat and dairy products. It’s important for those who eat vegetarian style to consume a wide-variety of plant-based proteins each day in order to get all the amino acids needed to make new and complete proteins. USDA MyPlate teaches to choose lean and low-fat proteins daily, with eight ounces of seafood weekly. Additionally, we should include beans and peas as a protein source, as they are fat-free and contain lots of beneficial fiber. Keep the “protein package” in mind. High protein foods like beef and pork may contain lots of saturated fat, so it is best to eat these foods in moderation. Poultry, beans nuts and seeds are good alternative options, in addition to fish, which contains the heart- healthy Omega- 3 Fatty Acids. Try getting protein incorporated into snacks. This could look like peanut butter on a celery stick or yogurt with fruit. Add milk, either dairy or soy for good sources of protein and calcium. Get your daily doses of protein to keep your body strong.

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

Extension Council May Meeting Minutes
Tuesday May 24, 2016 • 6:30 PM
2015 Annual Report
Wednesday July 13, 2016 • 12:00 PM

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