University of Illinois Extension
December 24, 2015

Host Richard Hentschel talks about several ways to re purpose the Holiday tree. The tree works very well as a feeding station or weather protection for the birds. Other uses are using the branches for weather protection for tender perennials and those plants that have a tendency to heave out of the soil. The bare trunk can be use for 2016 gardening. Use it for support for peas or perhaps morning glories.

 
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December 17, 2015

Host Richard Hentschel and Dru Banks, Nutrition and Wellness Educator talk about holiday eating tips. Avoiding holiday weight gain should be the goal for all of use. Typically we gain anywhere between 1-3 pounds during the holiday season. Over time that added weight can add to health concerns. Suggestions include using a small plate, eat as snack before the party so we do not arrive really hungry, put lightly cooked or raw vegies on the plate first. Walking away from the food table is also a good idea.

 
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December 10, 2015

Host Richard Hentschel continues discussions with Dru Banks, Nutrition and Wellness Educator on a variety topics; this week being food trends for 2016. Dru talked about recent and expected changes in menu choices including locally grown fruits and vegetables, more choices in fish, hotter seasonings and spices used in and on our menu choices, being able to bring home high quality, high end meals as a carryout or delivery options and lastly the menus offering all kinds of meals all day long.

 
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December 10, 2015

Host Richard Hentschel continues discussions with Dru Banks, Nutrition and Wellness Educator on a variety topics; this week being food trends for 2016. Dru talked about recent and expected changes in menu choices including locally grown fruits and vegetables, more choices in fish, hotter seasonings and spices used in and on our menu choices, being able to bring home high quality, high end meals as a carryout or delivery options and lastly the menus offering all kinds of meals all day long.

 
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December 3, 2015

Host Richard Hentschel talks with Nutrition and Wellness Educator Dru Banks about Refrigerator Safety. About 80 percent of refrigerators studied in a research project were found to be too warm to hold a variety of foods safe. Using a refrigerator thermometer to ensure the temperatures remain at least 41 degrees with a setting of 38 degrees to ensure all foods remain cold to ensure safety. Other practices include labeling items in the freezer so they are consumed before quality deteriorates.

 
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December 3, 2015

Host Richard Hentschel talks with Nutrition and Wellness Educator Dru Banks about Refrigerator Safety. About 80 percent of refrigerators studied in a research project were found to be too warm to hold a variety of foods safe. Using a refrigerator thermometer to ensure the temperatures remain at least 41 degrees with a setting of 38 degrees to ensure all foods remain cold to ensure safety. Other practices include labeling items in the freezer so they are consumed before quality deteriorates.

 
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December 3, 2015

Host Richard Hentschel talks with Nutrition and Wellness Educator Dru Banks about Refrigerator Safety. About 80 percent of refrigerators studied in a research project were found to be too warm to hold a variety of foods safe. Using a refrigerator thermometer to ensure the temperatures remain at least 41 degrees with a setting of 38 degrees to ensure all foods remain cold to ensure safety. Other practices include labeling items in the freezer so they are consumed before quality deteriorates.

 
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November 19, 2015

Dru Banks, Nutrition and Wellness Educator is interviewed by host Richard Hentschel about Food Safety for the Holidays. Dru discusses handling food safely including making sure foods are served at appropriate temperatures to prevent food spoilage that could create food borne illness. Using a good food thermometer is essential to determine the doneness of the dish. Dru also addresses preparing the turkey in a safe manner. If there are concerns on preparing the turkey, most turkey producers offer a hot line as well as a USDA hotline.

 
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November 12, 2015

Host Richard Hentschel discussed the recent World health organization release on the potential risks of eating red meat and other processed meats with Dru Banks, Health and Nutrition Educator. Cured and smoked meats are a concern as are the many choices of red meats. Poultry is not included in this release. While no official guidelines on consumption was supplied, it is clear that the more red meats and processed meats are consumed the greater the risk of certain cancers.

 
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November 5, 2015

Host Richard Hentschel talks about November gardening activities that still can be done yet this year. Planting spring bulbs is still a project to be done. Repairing lawn damage with sod is another activity yet this fall. Lawns should be mowed until they finally stop for the season and any leaves should also be removed from the lawn. It is a great time to add composts to the vegetable and perennial beds. Watering the new transplants and any evergreens and broadleaved evergreens is also a good idea.

 
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