Creamy Pumpkin Pasta – Create Your Own

Inspired by the work of Utah State University Extension and their Create Better Health series of recipes, specifically their Create a Skillet Meal handout, this create-your-own Creamy Pumpkin Pasta is a good choice for a few reasons:

The photo shows the recipe on the left with fresh rosemary, cooked on the stovetop and the right shows the recipe with nutmeg and crushed red pepper cooked in an electric skillet with deep sides and glass lid.

  • It’s fast and easy
  • The pumpkin is a great source of vitamin A
  • It’s adult – and child – approved!
  • It’s easy to adapt this basic recipe to meet your family’s needs and preferences:
    • Choose low-sodium broth
    • Add your own protein – from cooked chicken to a vegetarian version with Cannellini beans
    • Choose your favorite seasonings

 

Basic Recipe for One-Pot Creamy Pumpkin Pasta

Approximately 4 servings

Pasta – 8 oz pasta (linguine, penne or egg noodles)
Broth – 4 cups (can choose low-sodium, vegetarian, etc.)
Canned Pumpkin – 2 cups (1 – 15-oz can pumpkin)
Cheese – 4 oz (cream cheese, goat cheese or mascarpone)
Pepper – ¼ teaspoon
Choose Seasonings
• ½ teaspoon ground nutmeg OR 2 teaspoons fresh rosemary
• 1/8 teaspoon crushed red pepper

Decide on optional ingredients:
• Optional (to cook in the one-pot recipe): ½ medium onion (about 1 cup) and 2 Tablespoons chopped garlic, salt to taste
• Optional: (to add to the pot towards the end) a large handful of fresh chopped greens such as spinach, arugula, swiss chard to cook or wilt towards the end
• Optional (to garnish): fresh parsley, parmesan cheese

1. Choose your favorite one-pot cooking method: either a large, heavy pot on the stovetop or a medium to large size electric skillet with a glass lid.

2. Add pasta, broth, pumpkin, pepper, and dry seasonings to the pot. (if choosing to use onions and or garlic, add this also).

3. Bring to a boil over high heat and cook. Stir frequently, until the liquid is almost completely evaporated (approximately 10 minutes). The pasta should be tender and the sauce will start to thicken.

4. Remove from heat. Stir in the cheese until it is melted and combined. If using fresh chopped greens or fresh rosemary, add it at this point. Let sit a few minutes for the sauce to thicken.

5. Serve with (optional) garnishes like fresh parsley and parmesan cheese.

Other versions of this recipe can be found here and  here.

OSU Extension Mindfulness In-Service 2020

For more information about the OSU Extension Family and Consumer Sciences Mindful Wellness Program please visit the website. 

Agenda, Handouts and Links, August 20, 2020

As part of the 2020 Family and Consumer Sciences Professional Development Monthly In-services that have moved to a virtual platform, we are pleased to invite all OSU Extension staff to join our August Mindfulness In-Service. This In-Service will focus on the 2019 Mindful Wellness Curriculum, general resources, an on-your-own mindfulness activity, and experiences related to the broad topic of mindfulness. Mindfulness is applicable to OSU staff across all Extension program areas. Participants decided if they wanted to attend one, two, three, or all four of the August 20th sessions.

Description of Session 1: Introduction to Mindfulness, using the OSU Extension Mindful Wellness Curriculum 9:00AM-10:30AM

The Mindful Wellness curriculum (2019) is designed to equip healthy adults with practice and skills to strengthen the mind and body connection and promote holistic health and wellness across the lifespan. Participants in this session will participate in the one-hour Introduction to Mindfulness class and will learn more about the Mindful Wellness curriculum. For those who have previously attended a Mindful Wellness Curriculum training, the presentation will look familiar to what has been shared in the past but you are welcome to attend. We have found that we always learn something new about mindfulness even if it is an introduction lesson. Presenters: Melinda Hill, Marie Economos, Pat Holmes and Chris Kendle.

Description of Session 2: Mindfulness as a Tool During COVID-19, 11:00AM-12:00PM

Even before the arrival of COVID-19, stress had already been identified as a major health problem for Americans. Not only do we need to care for health and wellness when there is illness, but we also need to practice preventive care to stay well physically, mentally, and emotionally. Although we could never cover all of the resources related to mindfulness, this session will highlight some easily accessible, online, educational resources. They will be shared as timely tools for personal and professional use during this time of uncertainty. Presenters: Patrice Powers-Barker, Shari Gallup and Laura Stanton.

Description of Session 3: Mindful Afternoon Special – Your Choice

Do you remember “specials” in school like classes for art, physical education and music? We invite you to plan a mindfulness special today.  We know the days are busy, you need to fit things in and multitasking seems like the only option. We also know the benefits of practicing mindfulness. We invite you to use this time for personal mindfulness practice. We will share a list of ideas prior to the day, have an open zoom call (with music but no discussion or lesson) and then collect a list (via chat) of what our colleagues chose to do to practice mindfulness.

Description of Session 4: Mindfulness Panel, 2:00PM-3:30PM

In Mindful Foundations (one of the individual lessons within the Mindful Wellness curriculum series) instructors are encouraged to, “Open the class with a short example from your own mindfulness journey. This is so powerful for the class to understand the how and why of your passion for topic.” Join this session to learn from FCS colleagues who have found a mindfulness practice that works best for them. Practicing mindfulness offers not only personal benefits but can also increase professional excellence.

  • Some of our colleagues have previously shared about their mindfulness journeys via blog posts on Live Smart Ohio  (mind and body category)
  • Thank you Pat Bebo for moderating the panel. Panelists: Kathy Tutt, Shannon Carter, Patrice Powers-Barker with assistance by Laura Stanton.

Questions? The following professionals are on the 2020 Mindful Wellness Team and help with the planning and presentation of this in-service (all emails coming soon!)

Stacey Baker baker.782@osu.edu

Shannon Carter Carter.314@osu.edu

Marie Economos economos.2@osu.edu

Shari Gallup gallup.1@osu.edu

Whitney Gherman gherman.12@osu.edu

Misty Harmon harmon.416@osu.edu

Melinda Hill hill.14@osu.edu

Pat Holmes holmes.86@osu.edu

Chris Kendle kendle.4@osu.edu

Patrice Powers-Barker powers-barker.1@osu.edu

Roseanne Scammahorn scammahorn.5@osu.edu

Laura Stanton stanton.60@osu.edu

Michelle Treber treber.1@osu.edu

Kathy Tutt tutt.19@osu.edu

Meal Prep for Busy Times

It is possible to plan and eat nutritious meals and snacks during busy times. When it comes to planning, preparing and serving meals, one size never fits all.  However, the planning process can be helpful for everyone. What are some things that you need to take into consideration for menu planning? How many people are you serving? Are there any specific dietary needs?  Where will you be serving the meals (at the table, on the go, etc.)? What does your schedule look like?

A few reminders:

You don’t need to be a gourmet chef nor do you need to spend the whole day in the kitchen to eat a healthy meal or snack. If you want to brush up on some basic kitchen skills, Utah has a series of “Create Better Health” instructions for creating your own basic types of meals such as Create a Pizza or Create a Stir Fry. The Canned Food Alliance has a chart to show how “Just Add One” additional ingredient to popular dishes can add nutrition, value, convenience and taste. Obviously they are sharing about canned food but the same concept can be used for frozen and fresh foods as well. For example, once spring arrives, I am happy to “just add one” fresh herbs like chopped chives to garnish to our dishes to add taste and make them look gourmet.

  • Create a two to four-week menu cycle. Although my example isn’t the same as day-to-day plans at home, it dawned on me a few years ago that I can use the same meal plan, cooler packing list and shelf stable ingredients for all our camping trips. Sure, it’s the same meals but we only camp a couple times of year so not only does no one mind the same menu, they actually look forward to those favorite camp meals. I have also brought a few of those menus “home” by adding foil pack meals on the grill to our regular household summer menu plan. (see Grill below)
  • Keep your plan, ingredients and favorite kitchen and travel tools (for on-the-go meals) easily accessible.

Food Preparation and Planning Ideas

 

Basic Back Ups

What are some meals you can pull together in ten minutes or less? You probably already have some ideals that work for you. These are the examples of shelf stable food that you keep on hand for those times to text or ask “whoever is home first” to pull together quickly. One example: 3 can chili + crackers + cheese + dried fruit. These ingredients (other than cheese) can be stored together on a shelf. Need some additional ideas for easy, quick meals? Try these Top 10 Ideas for 10 Minute Dinners. 

If you have it, use it!

Having different kitchen appliances can offer some advantages but that doesn’t mean that you need any new equipment. What kitchen appliances or tools do you already own that can help make meal preparation easier?

  • Grill. Make up foil packets of your favorite protein and vegetables.
  • Waffle Maker. As the author of this Grilled Cheese Wafflewich (sandwich) pointed out, “I don’t really want to buy a sandwich press – I already have too many kitchen appliances.”

Food Safety for Food on the Go

A few tips about meals that aren’t eaten in the house. These might be meals that individuals take to work or school or they might be meals like picnics or dinner on the run. Some food is safe without a cold source like whole fruits and vegetables, dried fruits and vegetables, hard cheese, canned meat and fish, breads, crackers and chips, peanut butter, jelly, mustard, and pickles.

The Two-Hour Rule. Foods should not sit at room temperature for more than two hours.

The following tips on keeping cold foods cold and hot foods hot are from the Food Safety and Inspection Service, USDA. Freezing sandwiches helps them stay cold. For best quality add mayonnaise, lettuce, or tomatoes later (they don’t freeze well)

The following tips are for individual lunch bags verses a large cooler:

  • Insulated, soft-sided lunch boxes or bags are best for keeping food cold, but pack at least two ice sources with perishable food in any type of lunch bag or box you use.
  • To keep lunches cold away from home, include at least two cold sources.
  • You can use two frozen gel packs (not smaller than 5×3-inches each) or combine a frozen gel pack with a frozen juice box or frozen bottle of water. Freeze gel packs or drinks overnight.
  • When packing, place frozen items on top and bottom of the perishable food items to keep them cold.
  • If there’s a refrigerator available, place your insulated bag in the refrigerator and leave the lid or bag open so that cold air can keep the food cold.

Use an insulated container to keep food like soup, chili, and stew hot. Fill the container with boiling water, let stand for a few minutes, empty, and then put in the piping hot food. Keep the insulated container closed until mealtime to keep the food hot — 140 °F (73.9 °C) or above.

Handwashing

Ideal conditions: wash hands with warm water and soap, lather and scrub hands and fingers for at least 20 seconds before and after handling food, after using the bathroom, changing diapers, and handling pets.

If running water is not accessible:

Cleaning and Sanitizing, handout and research on using common bleach, vinegar and hydrogen peroxide to sanitize kitchen surfaces.

Recipes

While the busiest times might not be the best times to try out new recipes, these are just a few examples of websites that share recipes that are easy, nutritious, tasty, and economical:

Additional Resources from Ohio State University Extension, Family and Consumer Sciences

Message to Future Self blog post describes, “Planning this way allows me to see which days should be a slow cooker meal, which evenings we can cook together in the kitchen, and which nights are going to be a creative use of leftovers” and shares links to templates and menu idea inspirations.

Making Your Own Convenience Foods Factsheet. Tips and suggestions for planning and preparing parts of meals ahead of time can make you feel in control as you start your day.

Sometimes busy times are also stressful times. By eating a healthier diet we may reduce our risk of chronic inflammation and diseases.

Thank you also to Amanda Bohlen for her 2018,  Stress Less with Meal Prep. Count CALM Down for the Holidays Challenge Week 3 Message 1, Live Healthy Live Well, Ohio State University Extension.

Reviewing Annual Work Goals

I just celebrated my work anniversary on March first! Although this list of broad list of goals is not new, I wanted to put them down in writing.

  1. Be mindful.
  2. Be prepared.
  3. Be intentional.
  4. Clearly communicate emotions.
  5. Keep striving for high ideals.

Be mindful.  An established definition of mindfulness comes from John Kabat-Zinn: “paying attention in a particular way: on purpose, in the present moment, and nonjudgmentally”. Employers have been encouraged to offer mindfulness exercises through worksite wellness programs as one way to reduce absences and increase productivity among staff. In addition, there are personal benefits to practicing mindfulness. The Extension employee who practices mindfulness is better prepared to react in a positive way to daily changes and challenges on the job as well as to boost the enjoyment of the successes and highlights of their career.

The practice of mindfulness will help you handle daily changes and challenges”…. and boost the enjoyment of the successes and highlights! I use mindfulness to help remind myself to breathe, focus, increase gratitude, decrease judgments and work from an asset based approach.

Be prepared.  I know this sounds like the Scouts motto but it’s a good goal for Extension staff.  Although flexibility is important for an Extension Educator, flexibility is a great second step to a well-prepared program. In addition, I have learned from previous colleagues that “unprep” time is just as important as “prep” time for classes. It takes time to unpack bags, restock handouts, input evaluations and return emails to participants about questions not answered during class. I’m not very good at scheduling unprep time.

Plan the work. Work the plan. ~ Paraphrased from Margaret Thatcher

Be intentional. First, be intentional with words, especially in public settings. Don’t default to acronyms or people’s first names when anyone in the group might be struggling to keep up with the information. Make it easy to follow up with contact information, links to specific articles or research. In addition to being intentional with words, adopt the five elements of brave space: Controversy with civility, Own your intentions and your impact, Challenge by choice, Respect and No attacks (Aroa & Clemens, 2013).

The National Council on Family Relations listed skills and knowledge needed for healthy family functioning.  They are also valuable in the workplace:

  • strong communication skills
  • knowledge of typical human development
  • good decision-making skills, positive self-esteem
  • healthy interpersonal relationships

I benefit from the work of my professional organizations and continued professional development. I use what I learn to strengthen my work. In 2020 when information is all around us, 24/7, I need to be intentional to take the time to read and use the information from my professional organizations and colleagues. As a Certified Family Life Educator, I am intentional about using an educational, preventative and strengths-based approach to support and empower individuals and families.

Clearly communicate emotions. This summary is from Understanding Your Emotions for Teen Health: “All emotions tell us something about ourselves and our situation. But sometimes we find it hard to accept what we feel. We might judge ourselves for feeling a certain way, like if we feel jealous, for example. But instead of thinking we shouldn’t feel that way, it’s better to notice how we actually feel.” Emotions, whether we label them as good or bad, are part of the human experience.

One we notice how we actually feel, it can be challenging to share with others, especially when experiencing strong emotions. The following description and example is taken from Manage Your Money, Ohio State University Extension, Lesson One: The Three Parts of an I-Message

  1. “I feel …” Make a clear statement of how you feel. (note, name your emotion, not what you are thinking)
  2. “When (this happens) …” Name specific behavior that caused you to feel that way.
  3. “Because …” Say why the behavior or event is upsetting.

 Instead of a “you-message” that tends to reflect blame and criticism, the “I-Messages” focus on specific examples. Instead of: “You never record the amounts of checks you write.” Try this: “I feel frustrated when we have to pay an overdraft fee from our checking account when [because] we don’t have enough money to cover the automatic bill payment for the utility company.”  (Manage Your Money)

I would like to add an additional statement and reminder.

Additional Statement: Feel free to add a fourth statement after the three part I-Message: “What I need is …” State what you need.

Reminder: Although this is a helpful communication framework to use when upset, it can also be used for positive feelings or emotions. For example, “I feel optimistic for our statewide FCS program when I hear about the good work and programs that my FCS county colleagues are offering across the state because it gives me inspiration. What I need is to keep up communication on this type of information on a regular basis.”

Keep striving for high ideals.

“I believe in my own work and in the opportunity I have to make my life useful to humanity. Because I believe these things, I am an Extension professional”. Extension Professional’s Creed

“I accept the opportunity to empower individuals, families and communities to meet their needs and goals through a learning partnership”. The National Extension Association of Family and Consumer Sciences Creed.

“Keep interest in your own career, however humble; it is a real possession in the changing fortunes of time… Exercise caution in your business affairs, for the world is full of trickery. But let this not blind to you what virtue there is; many persons strive for high ideals, and everywhere life is full of heroism …” from Desiderata by Max Ehrmann (1927).

Keep striving for high ideals. And surround yourself with heroes.

Cheers! What’s on Your Holiday Drink Menu?

The following article was published in The Sojourner’s Truth, volume 58, issue 10, December 4, 2019, written by Patrice Powers-Barker. For more information about The Sojourner’s Truth please read the paragraphs at the end of the article.

Holiday Drinks. When it comes to the wintertime season and the end of the year with events and parties, there are many reminders about what NOT to eat or drink during this busy time of year. It is important to remember that many holiday drinks might be high in calories or even fat. For example, some drinks like eggnog or coffee shop drinks can be high in fat, sugar and calories. Cornell University offers a reminder, “cheers to good health – quench your thirst with low-calorie options”.  Let’s switch one word and offer “Cheers to good health – quench your thirst with healthy options.”

As a reminder, if you choose to drink alcohol, do so in moderation. The recommendations are up to one drink a day for women and up to 2 drinks a day for men. This article will focus on options for non-alcoholic drinks for any time of the day and for a wide variety of people, including children. Whether you are hosting a group or preparing your own drink, there are easy ways to keep it healthy and dress it up for this busy time of year.

A few benefits of healthy, winter drinks:                            mug warm cider

  • Keeps you hydrated
  • Adds additional nutrients to your day
  • Doesn’t add hidden calories to your day
  • Encourages you to enjoy yourself, your company and the chance to relax

Water. Certainly, water is a valuable drink for everyone but not everyone prefers a glass of plain water. This is a good time to make a pitcher of infused water and store it in the refrigerator. Use fruits that are on sale or in season. Add slices of citrus fruits or apples. Add berries. Have a drink of sparkling water or add some sparkling water to a glass of 100% fruit juice for a fruit flavored spritzer.

Warm Drinks. When it comes to hot drinks, people often have their favorites. Whether you are a coffee drinker or prefer hot tea, consider adding additional options to your day. Whether you’re an adult who loves a hot cocoa or you’re making plans for the children’s drink options, hot chocolate can be a good way to add some calcium to the day. If you have not enjoyed a cup of hot tea recently, check out all the options at the grocery store. There are so many different kinds and flavors especially when you look at herbal teas!

Hosting a party? Cranberry Apple Cider is easy to make. Try this warm drink in the slow cooker.  Just add a bag of fresh cranberries, a couple whole cinnamon sticks, a few whole cloves and a 64 oz bottle 100% apple juice to the slow cooker.  Let it warm up on high or keep it on low for the day.

If you are hosting a party, consider making it easier on yourself to serve hot drinks by using a hot beverage carafe. University of Nebraska Extension points out that some guests may prefer a hot drink like coffee or tea either before or after a meal. In order to have hot beverages available over a period of time, carafes can help keep drinks hot and fresh tasting for hours. It beats making several small amounts of drinks or letting it sit around too long to either color off or on the heat source for an undesirable flavor. They offer this tip: Preheat the carafe by filling it with hot water while you prepare the hot beverage. One the drink is ready, empty the hot water and fill the carafe with your beverage. The hot water heats it up to help keep your drinks warm for longer. Some coffee makers come with carafes. When purchasing a new one, look for a carafe that easy to use and clean.

Festive drinks. Sometimes these holiday specials are called “mocktails” if they’re made without the alcohol. These are nice to have for those who are young or not drinking alcohol at holiday parties.  Like the spritzer mentioned above, it can be as easy as combining 100% fruit juice and sparkling water. In addition, add some tasty garnishes such as berries or fruit slices.

Enjoy.  I know many people live a fast-paced life and it seems to speed up at the end of the year!  If you can take a few minutes to yourself to quietly enjoy a warm cup of coffee or tea, the “to do” list will still be there in 10 minutes. Whether you choose a mocktail or choose to indulge in a high calorie or alcoholic drink, enjoy the taste of the drink and the company around you. If you are rushed or feeling stressed out, remind yourself to grab a drink of water.

Sources: Nebraska Extension, Cornell Extension, Produce for Better Health Foundation,  Utah State 4-H Food and Nutrition

The Sojourner’s Truth. Since 2008, OSU Extension, Lucas County has partnered with The Sojourner’s Truth to share a monthly nutrition and health related article. The Sojourner’s Truth is available in many ways: find it weekly around Northwest Ohio at local business, purchase an annual subscription and/or find it online at http://www.thetruthtoledo.com/Truth.htm

From their website:  “The Sojourner’s Truth is an innovative weekly newspaper serving the African-American community in the northwest Ohio area. The Truth started publication in April of 2002 and has grown to a readership of over 70,000 readers today.

“The Truth is a newspaper that is published by, for and about the African-American community. We strive to bring our readers in-depth information about education, business, arts, cultural activities and local and national politics. We also pride ourselves on maintaining a proper objectivity about the news we present and up-to-date opinion and editorials on things that are of importance to the community”

From Comfort Zone to Growth Zone

3 circles to demonstrate 3 zones

From Comfort Zone to Growth Zone was presented by two Family and Consumer Sciences Extension Educators, Melissa J. Rupp, Fulton County  and Patrice Powers-Barker, Lucas County on Wednesday October 23, 2019 at the 2019 Family and Consumer Sciences Annual Conference.  The theme of the two-day conference was Growing Our Comfort Zone. The goals for the annual FCS conference:

  • Enhanced ability to create meaningful connections and relationships that enable strong internal and external collaborations
  • Clarify and strengthen our roles within Family and Consumer Sciences
  • Get comfortable with being uncomfortable
  • Find new ways to relate and adapt to diverse audiences
  • Identify and examine what you would define as your comfort zone and determine ways of reaching outside that zone

The goals From Comfort Zone to Growth Zone lunchtime group activity focused on identifying and examining personal definitions of comfort zones in a non-judgmental way. Comfort zones are not good or bad. After identifying some personal zones, colleagues were encouraged to envision ways to help others when they are making the stretch to grow from the comfort zone to a growth zone.

This activity was inspired by the group training offered by Scott VanderWey, Associate Professor and Director, 4-H Adventure, Washington State University Extension. He presented in Fulton County Ohio in the summer of 2019. He shared a wide variety of resources including the workbook, Building Successful Learning Communities, Educator’s Handbook, 2019, Washington State University Extension. The information on comfort zones is on page nineteen of the handbook.

This link outlines the 4-H Challenge Model including the previously quote on “comfort and growth circles” and the simple theories of education: Adventure-Based Learning, Experiential Education, Full Value Contact, Comfort & Growth Circles and Challenge by Choice. In addition, this blog notes Challenge by Choice as one of the five elements of Brave Space. The goal of Brave Space is to create a supportive environment for all members to participate in dialogue.

Live Smart Ohio Blogs:

References:

4-H challenge model. Washington State University Extension. Retrieved from https://extension.wsu.edu/chelan-douglas/communities/corporatechallenge/programsactivities/challenge/thechallengemodel/

Ali, D. (2017). Safe spaces and brave spaces: Historical context and recommendations for students affairs professionals. NASPA Policy and Practice Series. Issue 2. Retrieved from: https://www.naspa.org/images/uploads/main/Policy_and_Practice_No_2_Safe_Brave_Spaces_DOWNLOAD.pdf

Arao, B., & Clemens, K. (2013). From safe spaces to brave spaces: A new way to frame dialogue around diversity and social justice. In L. Landreman (Ed.). The art of effective facilitation: Reflections from social justice educators (pp. 135-150). Sterling, VA: Stylus. Retrieved from: https://sites.lsa.umich.edu/inclusive-teaching/wp-content/uploads/sites/355/2016/06/From-Safe-Spaces-to-Brave-Spaces.pdf

Building successful learning communities, Educator’s handbook (2019). Washington State University Extension. Retrieved from https://s3.wp.wsu.edu/uploads/sites/2050/2019/01/teacher-workbook-2019-Edited-19-0109.pdf

Franc Cyr, L. (2004). Bulletin #6103, Effective Communication, GroupWorks: Getting things done in groups. University of Maine Cooperative Extension. Retrieved from https://extension.umaine.edu/publications/6103e/

Naden, Y., & Stark, M. (2017). The pedagogy of discomfort: Enhancing reflectivity on stereotypes and bias. British Journal of Social Work, 47 (3). Retrieved from https://academic.oup.com/bjsw/article/47/3/683/2622288

Navigating for Success Lesson 1: Getting acquainted and facilitating learning (2017). Division of Nutritional Sciences, Cornell University.

Seery, M. D., Holman, E. A., & Cohen Silver, R. (2010). Whatever does not kill us; cumulative lifetime adversity, vulnerability, and resilience. Journal of Personality and Social Psychology, 99,6. 1025-1041

Torretta, A., & VanderWey, S. (2019). Creating group norms by using full value commitments in experiential education programming. Journal of Extension, 57 (3), 3TOT8. Available at https://www.joe.org/joe/2019june/tt8.php

Treber, M. (2015).  Are there connections between stress and your heart health? The Ohio State University, Live Smart Ohio Blog. Retrieved from https://livesmartohio.osu.edu/mind-and-body/treber-1osu-edu/are-there-connections-between-stress-and-your-heart-health/

Tugend, A. (2011). Tiptoeing out of one’s comfort zone (and of course, back in). New York Times. Retrieved from https://www.nytimes.com/2011/02/12/your-money/12shortcuts.html

White, A. (2009). From comfort zone to performance management. Understanding development and performance. Retrieved from https://www.researchgate.net/publication/228957278_From_Comfort_Zone_to_Performance_Management

Zembylas, M., (2015). ‘Pedagogy of discomfort’ and its ethical implications: The tensions of ethical violence in social justice education. Ethics and Education 10 (2):163-174.

Extension Educators Partnering with Local FCS Teachers

In Ohio, OSU Extension work is divided by counties across the state. There is not necessarily an FCS Educator in every county. In an attempt to build a stronger working relationship between FCS Extension staff and FCS teachers, this post will “collect” ideas, suggestions and ways to continue to connect and strengthen our work in the community.

2019 Contacts:  Melissa J. Rupp, Fulton County and Patrice Powers-Barker, Lucas County 

photo of hear and connecting with "heart and soul" of FCS, the teachers

Acknowledgements

The current team of FCS Extension Educators in Northwest Ohio designed presentations to share “about” and “how to” organize an annual one day FCS Teacher In-Service. The 2019 team would like to acknowledge and thank all of the former FCS Extension colleagues who started the educational event and kept it going for over 20 years. We think the work they started is worth continuing and worth sharing with newer staff and colleagues.

Previous Presentations and Resources:

  • Ignite presentation at 2019 annual OSU Extension Family and Consumer Sciences conference on Extension Educators Host Annual Family and Consumer Sciences Teacher In-Service Day, Thursday October 24, 2019.  Coming Soon: Ignite PowerPoint
  • NEAFCS (National Extension Association of Family and Consumer Sciences) annual session 2019 presentation link. 

Extension Celebrates “Dine In” and FCS Day

The goal of this page is to help Extension professional celebrate Dine In Day with their local community. In addition, OSU Extension FCS professional hope to make county, state and national connections to celebrate Dine In and FCS day on December 3rd.

Lucas County Ohiophoto of gnome statue and table settingIf you are looking for information about celebrations in Lucas County, please visit lucas.osu.edu/dineIn and follow The Ohio State University Extension, Lucas County on Facebook.  Share your stories and photos on social media and use the national #FCSday #healthyfamselfie and local #LiveSmartLucas.  In addition, you can follow #LucasTheGnome on our county Extension Facebook page.

 

I'm dining in round logo Extension Colleagues and Community Partners – If you are looking for ideas to lead, coordinate and promote Dine In Day  in your own community, please complete the informal survey below and then visit the Idea Starter Page below. The survey is a short six questions and at the end it will bring you right back to this page. LINK TO SURVEY 

 

This list cannot cover all of the great material available online but it focuses on Cooperative Extension, Ohio State University Extension Family and Consumer Sciences and national community partners including, but not limited to AAFCS (American Association of Family and Consumer Sciences) and NEAFCS (National Extension Association of Family and Consumer Sciences). This blog is just a starting point from the point-of-view of a county Extension Educator.  For this national celebration, AAFCS coordinates many national partners and collects the list of participants – make sure you and your local partners sign up to be counted and share your story on social media.

Idea Starter Dine In Day

If you’re looking for something easy to hand out at programs, AAFCS has a business card size promo piece for Dine In day.  Use Avery 5371 Business Cards (10 per page) for easy printing.  Print, double sided/flip on short edge. Dine In Day Promo – Business Card

RESOURCES mentioned in IDEA STARTER

The promotion of Dine In Day is a collaborative effort from the local level to the national level. If you have any questions about the information posted on this blog, please email Patrice at powers-barker.1@osu.edu and she will help connect you with the right person at OSU Extension, Family and Consumer Sciences. For information on the national celebration, please visit AAFCS at https://www.aafcs.org/fcsday/home

Extension Educators Host Annual Family and Consumer Sciences Teacher In-Service Day

Family and Consumer Sciences staff from Northwest Ohio are pleased to present at the National Extension Association of Family & Consumer Sciences (NEAFCS) 2019 Annual Session in Hershey, PA.

Presentation Description: As one way to connect with local teachers, a team of Extension Educators offer professional development and resource sharing by planning, teaching and evaluating an annual FCS Teacher In-Service Day.

photo of puzzle and quote on collaboration

Additional Information:

2019 Northwest Ohio FCS Teacher In-Service resource list

References:

Abdul-Rahman, F., Jeffcoat Bartley, S. (2013) “’Let’s Talk’: Collaboration between family and consumer sciences extension and teachers”  Journal of Extension. https://joe.org/joe/2013february/rb3.php

American Association of Family and Consumer Sciences https://www.aafcs.org/

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Using the Mindful Attention Awareness Scale to Evaluate an Extension Program

The Mindful Wellness team is pleased to present a poster, Ignite and discussion table at the National Extension Association of Family & Consumer Sciences (NEAFCS) 2019 Annual Session in Hershey, PA.

Description: This presentation will share the results of using the Mindful Attention Awareness Scale with adult participants of Mindful Wellness, a program designed and taught by Extension Educators.

poster presentation on MAAS

Poster presentation

Handout for discussion table

The last five minutes of the Ignite presentation included a short mindfulness practice adapted from Chris Bergstrom’s Three Senses, Mindfulness Activity for Kids, Teens and Grown-ups.

Resources: