Illinois farmers are facing some difficult decisions. Emerson Nafziger, of the Department of Crop Sciences at the University of Illinois, answers critical questions.
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University of Illinois Extension serving Clay, Effingham, Fayette and Jasper Counties
1209 Wenthe Drive
Effingham, IL 62401
Hours: Monday - Friday 8 am to 4:30 pm
223 W Railroad St
Flora, IL 62839
Hours: Monday-Friday, 8:00am - 4:30pm
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Vandalia, IL 62471
Hours: Monday-Friday, 8:00am - 4:30pm
Newton, IL 62448
Hours: Monday-Friday, 9:00am - 4:00pm
Illinois Junior Chefs is University of Illinois Extension’s cooking school curriculum for youth ages 8-13.
Staff members Pam Heiser, SNAP Education Community Worker and Megan Pierson, Youth Development Intern, work together to provide a fun, engaging program that allowed youth to learn about nutrition, try new healthful recipes, and gain new kitchen skills.
Attend the ABCs of School Nutrition Learning Institute for a FREE day of local school food service training providing 6 hours of USDA Professional Standards credit for the 2019 - 2020 school year. August 2, 2019 Location: TBD Time 9am-4pm Regi
Attend the ABCs of School Nutrition Learning Institute for a FREE day of local school food service training providing 6 hours of USDA Professional Standards credit for the 2019 - 2020 school year. August 9, 2019 Regional Office of Education #3 15
Episode 16/ Getting the Dirt on Healthy Soil
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On behalf of University of Illinois Extension and the staff serving Clay, Effingham, Fayette and Jasper Counties I want to personally thank you for your continued support.
During the past year Extension embarked on the questions of “what do we do and why does it matter?” I can answer those two questions by stating that our commitment remains strong to bring you relevant, reliable and responsive education to improve lives and economies throughout the communities we live, work and play. University of Illinois Extension continues to adapt to meet the local needs of our clientele and will continue to serve our local communities for years to come. Extension is part of the solution to the challenges we face in Illinois, and we are looking forward to addressing those challenges with our local partners.
Visit our website often for upcoming programing, calendar of events, new releases and additional research based information. I look forward to our continued relationship as we build for the future.
Recipe of the Month
Ingredients1/2 cup soy sauce, low-sodium
1/4 cup water
2 tablespoon lemon juice
2 tablespoon cooking oil
2 teaspoon brown sugar
2 garlic cloves, minced
1/2 teaspoon ground ginger
16 ounces pork, beef, or chicken, cut into 1 1/4 inch cubes
1 medium zucchini, cut into 1/2 inch cubes
1 large red bell pepper, cut into 1/2 inch strips
Preparation1. For the marinade, combine the soy sauce, water, lemon juice, oil, brown sugar, garlic, and ginger in a bowl.
2. Pour half of marinade into a large resealable bag or shallow glass container.
3. Refrigerate the remaining marinade for basting.
4. Add cubed meat to marinade in bag or glass container.
5. Cover and refrigerate for 1-4 hours.
6. Drain and discard marinade that meat has been soaking in.
7. On four metal or soaked bamboo skewers, alternate meat, zucchini, and red pepper pieces.
8. Grill uncovered, over medium-hot heat, for 3 minutes on each side.
9. Baste with reserved marinade.
10. Continue basting and turning kebabs for 4-6 minutes or until meat juice runs clear.
Nutrition FactsServings per Recipe: 4.00
Fat 10.00 g
Sodium 300.00 mg
Total Carbohydrates 10.00 g
Fiber 2.00 g
Protein 25.00 g
Note: * Sodium content may be higher if meat absorbs more of the marinade.
Questions? Contact Pamela Heiser, Community Worker, SNAP at firstname.lastname@example.org