SANTA ROSA OKALOOSA WALTON GADSDEN …district1.extension.ifas.ufl.edu/newsletter/famp/nl...Spring...

ESCAMBIA

SANTA ROSA OKALOOSA WALTON

HOLMES

WASHINGTON

BAY

JACKSON

CALHOUN

GULF

GADSDEN

LIBERTY

FRANKLIN

LEON

WAKULLA

JEFFERSON

Living Wellin the Panhandle

Solutions For Your Life!Provided By Family & Consumer Sciences Agents in Northwest Florida

May - July 2010, Volume 2, Issue 2

In This IssueYour Action is Required: 1New Rules for ATM andDebit CardsSpring into Action - Get 3Moving!Earth Day Celebrates 40 4YearsIs Etiquette Relevant? 5Preserve Summer's 7BountyIs There a Fungus Among 9Us?Raw Oysters in the News10Flat Iron Steak: An 12Affordable and TastyChoiceCalendar of Events 14University of Florida IFAS14Extension Needs You

Spring is in the air! I love this time ofyear in the Panhandle. The weather isperfect to enjoy a nice stroll outside ora barbecue with family and friends.

Spring also means it's almost time forall of those delicious Florida fruits andvegetables.

Enjoy the fresh fruits and vegetables ofthe season.

Photo Credits: Kendra Zamojski,

Walton County

In this issue, you will find tips andtricks to save you money, keep youhealthy, help you live sustainably andso much more. In Family and Con-sumer Sciences we want to help you"live well". As always, we hope youenjoy this issue and we would appreci-ate your feedback. Feel free to con-

tact the editor or the article authorswith any comments or questions.

Kendra ZamojskiLiving Well in the

Panhandle NewsletterEditor

Walton [email protected]

Your Action is Required:New Rules for ATM andDebit Cards

Did you know there are new rules thatapply to your debit and ATM cards?

The new Federal Reserve rules will al-low consumers the ability to make de-cisions about overdrafts and transac-tions made with your debit or ATMcards. It is important for you to makean informed decision! Your bank orcredit union will be mailing you in-formation during May-July. Pleaseread it—it will require ACTION onyour part to OPT IN or OPT OUT!

However, first, let’s be sure we under-stand some important terms:

“The Foundation for the Gator Nation” an Equal Opportunity Institution.Volume 2, Issue 2, May - July 2010

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mailto:[email protected]

Overdraft—occurs when you spend more than youhave. In other words, you write a check, make anATM transaction, use your debit card for a purchase,or make an automatic/electronic payment for anamount that is greater than the balance in your check-ing account.

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Everyday debit card transactions—purchases madewith a debit card; does not include checks or automat-ic payments.

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If you make a purchase, but don’t have enough money inyour account to pay for it, your bank (for a fee) will cov-er you when you become “overdrawn.” Generally, thereare two types of overdraft services:

Standard overdraft practices. Your bank covers yourtransaction for a flat fee of about $20-30 each timeyou overdraw your account. For example, if you makea purchase with your debit card for $150 but only have$100 in your account, your account will be overdrawnby $50 and your bank will charge you a fee of $30(example).

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Overdraft protection plans. Your bank may offer a lineof credit or a link to your savings account to covertransactions when you overdraw your account. Bankstypically charge a fee each time you overdraw youraccount, but these overdraft protection plans may beless expensive than their standard overdraft practices.

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So, what’s changed?

You choose. In the past, you might be automatically en-rolled in the standard overdraft practices for all types oftransactions when you opened an account. Under thenew rules, your bank must first get your permission toapply its standard overdraft practices to everyday debitcard and ATM transactions before you can be chargedoverdraft fees. To grant this permission, you will need torespond to the notice and opt in (agree).

You must take ACTION with the new ATM and debitcard rules!

Photo Credits: Elaine Courtney, Okaloosa County

Existing accounts. If you do not opt in (agree), begin-ning August 15, 2010, your bank's standard overdraftpractices won't apply to your everyday debit card andATM transactions. So if you try to spend more thanyou have in your account, it will be declined, but youwill not be charged a fee.

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New accounts. If you open a new account on or afterJuly 1, 2010, your bank cannot charge you overdraftfees for everyday debit card and ATM transactions un-less you opt in. If you open a new account before July1, 2010, your bank will treat you as an existing ac-count holder: you will receive a notice about yourbank's standard overdraft practices and will have todecide if you want them for everyday debit card andATM transactions.

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The new rules do not cover checks or automatic bill pay-ments that you may have set up for paying bills such asyour mortgage, rent, or utilities. Your bank may stillautomatically enroll you in their standard overdraft prac-tices for these types of transactions. If you do not wantyour bank's standard overdraft practices in these in-stances, talk to your bank; you may or may not have theoption to cancel.

Whatever your decision, make an informed decision. The new overdraft rules give you flexibility. If you optin, you can cancel at any time. If you do not opt in, you


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can do so later. For more information on the CARD Actof 2009, credit and debt management, or money manage-ment, contact your local University of Florida/IFAS Ex-tension Office.

Elaine A. CourtneyFamily and Consumer Sciences Agent

Okaloosa [email protected]

Spring into Action - Get Moving!

After getting up early and working hard all day, youmight need some encouragement to follow through withyour exercise plan. At the end of the day, you may notfeel like taking a walk, going to the gym, gardening oreven playing with your children or pet. In the long run,however, being physically active could help you accom-plish everything on your after work “to do” list by im-proving your mental and physical health.

For our brain to work optimally, it needs a sufficientamount of oxygen. Oxygen levels are increased byphysical activity and the deep breathing that occurswhen we are active. Exercise leads to improvments inour mental health such as increased feelings of positiveself-esteem and well-being and a potential reduction inmild to moderate depression and anxiety. In addition,there are a multitude of physical health benefits and eventhe reduction in several serious disease risks that resultwhen we exercise, even as little as walking for 30minutes a day most days of the week.

Being physically active reduces the risk of:

Heart disease•

Diabetes•

Stroke•

High blood pressure•

Certain types of cancers•

Osteoporosis•

Obesity•

Falls and bone fractures•

Physical activity also can help you sleep better and im-prove posture and balance. For older adults, regularphysical activity will help to maintain independent liv-ing and improve quality of life.

So you can see why so many health professionals and or-ganizations recommend that we get off our sofas andstart moving. The American Heart Association recom-mends that adults, ages 18 to 65, participate in moderateaerobic physical activity for at least 30 minutes, fivedays a week, or vigorous aerobic physical activity for atleast 20 minutes, three days a week, to promote physicaland mental well-being and the reduction in health risks.

The www.MyPyramid.gov website provides sugges-tions for moderate and vigorous physical activities. Afew are listed below, but check out the website to findother creative ideas.

Springtime in the Panhandle is fun! Get moving!

Photo Credits: Kendra Zamojski, Walton County

Moderate physical activities include:

Walking briskly (about 3 ½ miles per hour)•

Hiking•


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www.MyPyramid.gov

Gardening/yard work•

Dancing•

Golf (walking and carrying clubs)•

Bicycling (less than 10 miles per hour)•

Vigorous physical activities include:

Running/jogging (5 miles per hour)•

Bicycling (more than 10 miles per hour)•

Swimming (freestyle laps)•

Aerobics•

Walking very fast (4½ miles per hour)•

Heavy yard work, such as chopping wood•

Springtime in the Panhandle is the perfect time to“spring into action and get moving!” Find physicalactivities you enjoy, start slowly, and make activity adaily part of your routine.

For more information on how to make physical activity apart of your daily schedule, see the UF/IFAS Extensionpublication, Healthy Living: Beating Barriers to Physic-al Activity, Publication #FCS 8818, at our website,http://edis.ifas.ufl.edu.

Jo Shuford-LawExpanded Food and Nutrition Education

Program AgentLeon County

[email protected]

Earth Day Celebrates 40 Years

The first Earth Day was observed on April 22, 1970. The idea for a nationwide support of the “Earth” camefrom Senator Gaylord Nelson of Wisconsin. Forty yearslater, there are many ways to join in to learn and to teachothers about what you can do to protect the environment

in your home, workplace, and community.

Earth Day is a great time to think about living sustain-ably. Living sustainably is simply the concept of realiz-ing that the choices we make are appealing socially, en-vironmentally and economically. Can we live sustain-ably and still consume? Of course! One major conceptof living sustainably is to be aware - It is about makingthoughtful decisions that consider the impact of ourchoices. Sustainable living is deeply personal. It’s abouttaking positive steps at the individual and family level. Living sustainably is about focusing on making in-formed choices to improve quality of life and to reducenegative impact on the environment.

Sometimes, we think we are too small to make a differ-ence. However, the reality is that action on an individu-al level is exactly how BIG changes start. It really doescome down to you and me.

Consider these facts:

The Walton County Extension office participating in the2010 Earth Day Festival.

Photo Credits: Brooke Saari, Okaloosa/Walton Counties

Floridians throw away about 8 pounds of garbage perperson each day, double the national average. (The Flor-ida rate is increased somewhat by the trash from our vis-itors and the construction industry). Thirty percent of ourhousehold waste is packaging. Most of what we buy waswrapped in a package at some time on its way from pro-ducer to consumer. Although packaging is an essential


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part of our marketing and distribution systems and it per-forms several necessary functions, much of it is in sever-al layers of packaging. Many packages are designed toprovide an extra measure of convenience to the con-sumer. Some packages are ready-to-eat, single serving,disposable, or microwavable. As well, packaging issometimes used to give an extra boost to sales. Multi-packs encourage quantity purchases. The eye appeal ofpackaging draws shoppers away from the competition.Larger packages use more shelf space and attract shop-pers' attention. Is all of that really necessary?

While shopping, consider Enviroshopping or buyingsmarter and think about “Packaging with a Purpose”. You can try to shop with the environment in mind. Tryto PRE-CYCLE – reduce your garbage before you buyit. If you never buy it and bring it into your home in thefirst place, then you don’t have to figure out if it can bereused or recycled. Here are some examples of pre-cyc-ling:

Take your own bags to the store (or reuse the ones thestore gives you multiple times).

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Look for products that use the least amount of pack-aging materials.

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Buy products in the largest quantity possible in onepackage (consider concentrated products then dilutethem at home).

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Fresh produce is available unpackaged – select onlywhat you can use.

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Learn about PLASTICS, especially those containingBPA - a compound used to harden polycarbonateplastics and make epoxy resin and Phthalate - a chem-ical in plastics used to soften plastic products.

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If you do get products with a lot of packaging, thinkabout what can be done to reuse or recycle it. (StateLaw requires Florida’s municipalities to reduce solidwaste through recycling)

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Composting is a very easy way to eliminate yardwaste and kitchen scraps from going to our landfill. For more information, contact The Master GardnerProgram in your area by contacting your local UF

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IFAS Extension office or visit the Master Gardnerwebsite athttp://gardeningsolutions.ifas.ufl.edu/mastergardener.

Enviroshopping is important in reducing environment-al pollution. But equally important, it makes good$ense - why be wasteful? In fact, it has been sugges-ted that a few more R’s be added to the slogan Re-duce - Recycle – Reuse. The new R’s are:

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Reduce - how much you use1.

Reuse - what's left when you're done2.

Recycle - what you can't reuse3.

Refuse - avoid buying items that are wastefully pack-aged

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Respond - manufacturers are paying close attention -lack of money talks, too. Also, use those consumerhotlines. Let the stores and manufacturers know thatyou appreciate their efforts and let them know whentheir packaging needs some tweaking!

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Learning new habits can be difficult but the few minuteswe take evaluating the choices we make is worth the ef-fort and makes a difference! Learn what you can do toprotect the environment, your home, workplace, andcommunity.

Heidi CopelandFamily and Consumer Sciences Agent

Leon [email protected]

Is Etiquette Relevant?

As an Extension Agent, one of the most rewardingthings about my job is that after 25 years of working inthe field, I am still learning. Recently I have been work-ing on lesson plans in the area of etiquette and manners. Several times, I have questioned the difference in thetwo and wondered where it began. In gathering informa-tion, I came across the Emily Post version of where


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etiquette all began.

The word “etiquette” goes back to the eighteenth-cen-tury when King Louis XIV would host parties and fest-ivals. He would get upset when his guests would walkon his lawn and garden. Therefore, he would have hisgardener post signs showing people where they were towalk. Etiquette in French literally means “little signs.” Etiquette not only helps us know what to do and how toact in various situations, but it also helps us show con-sideration and respect for others daily. All of the littlesigns make up the manners we think of as etiquette.

We are asking ourselves, “Why do children not havemanners today?” One reason might be because they donot have good role models; after all, this is how many ofus learned manners. My parents did not send me to afinishing school; what about yours? Manners are as rel-evant today as they were in the eighteenth century.

Here are a few examples of the etiquette that I am work-ing toward sharing with the youth in our programs. They also serve as good reminders for us all:

Meeting and greeting

It is always good manners to offer a handshake tosomeone you meet for the first time, or even tosomeone you already know.

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Do you judge a book by its cover? Well, it is thesame when people first meet you. This is called "firstimpressions." To make a good first impression, standtall, make eye contact, and smile.

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Flag etiquette

Did you know that there are rules for displaying andhandling the flag? These rules are called the “FlagCode.” Knowing these rules will help you demon-strate your patriotism and respect toward those whohave sacrificed for our freedom.

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Table manners

Table manners were developed to make mealtimesmore enjoyable for everyone. If there were no tablemanners, then dinnertime would be pretty gross!

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Food is served from the left and removed from theright.

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A lady should place her purse in her lap or betweenher back and the back of the chair-never on the tableor on the floor.

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Always offer a handshake when meeting someone forthe first time.

Photo Credits: Kendra Zamojski, Walton County

Sportsmanship

No matter what your favorite sport is, it is importantto show good sportsmanship. In fact, sportsmanshipisn’t just for sports – it applies to any competition orgame.

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Applaud during the introduction of players, coaches,and officials.

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Shake the hands of the other players after a game -win or lose!

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Accept the decision of officials.•

Cheer in a positive way.•

Encourage others to be good sports.•

Thank you notes

Writing thank-you notes may seem to be a thing ofthe past, but it is very important that you make a habitof writing a note to someone who has given you a giftor done something special for you.

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Calling to thank someone on the phone is nice to do,however, nothing says thank you like a hand-writtennote. If you question whether a thank you note is ap-propriate, chances are it would be best to write a note.

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Cell phone/internet etiquette

Cell phones make communication easy and conveni-ent. The popularity of cell phones has created the needfor a new type of manners-cell phone manners. Mostof the same manners that apply to regular phones alsoapply to cell phones, but there are a few extraguidelines:

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Choose a ring tone that is pleasant, not annoying.•

Turn down speaker volume so that others are not dis-turbed.

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Lower your voice so that your conversation remainsprivate.

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In public, keep your conversation short.•

Don’t have an argument or emotional conversation inpublic.

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Turn cell phones off in libraries, movie theaters,churches, doctors’ offices, rest rooms, and schoolbuildings.

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Even if the rules are a little different from family to fam-ily, the basics are much the same. We should treat oth-ers as we would like to be treated. It has been said thatgood manners are much like a boomerang - when youthrow it out, it comes back to you. Now, you answer thequestion: is etiquette relevant?

Find UF IFAS Extension publications on etiquette orother topics by visiting www.edis.ifas.ufl.edu.

Monica BrinkleyCounty Extension Director

Liberty [email protected]

Preserve Summer's Bounty

Who doesn’t look forward to luscious ripe tomatoes,fresh green beans that snap just right, and juicy peachesin summer? Why not save some of these foods to enjoylater when they aren’t so plentiful?

Difficult economic times and a focus on locally grownproduce have led to an increased interest in home foodpreservation. Home canning is a wonderful way to pre-serve fresh fruits and vegetables from your garden or thelocal farmers’ market. Many people think that pre-serving food is a difficult process to learn, but it really isso easy to preserve once you understand the basic prin-ciples. Home canning should start with garden-freshfruits and vegetables, the right equipment, and a time-proven method for success.

Difficult economic times and a focus on locally grownproduce has led to increased interest in home food pre-servation.

Photo Credits: Kay Brown, Escambia County

One very important aspect of preserving food is safety.


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Home food preservation-linked botulism may rise due toincreased consumption of foods that aren’t processed us-ing safe canning methods.

There are two basic methods of canning:

Pressure Canner Method, which superheats low-acidfoods and kills harmful bacteria. Process low-acidfoods in a steam pressure canner. Low-acid foods in-clude vegetables, meats, poultry, seafood, and combin-ation recipes.

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Boiling Water Bath Method, which processes high-acid foods at high heat, destroying bacteria, enzymes,molds, and yeast. Process high-acid foods in a boil-ing water canner. Acid foods include jellies, jams,preserves, marmalades.

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Step-by-Step Instructions for Safe Food Preservation

Step 1

Home canning should start with garden-fresh fruits andvegetables, the right equipment, and a time-provenmethod for success.

Photo Credits: Kay Brown, Escambia County

Select quality fruits and vegetables at the peak of fresh-ness. Select and prepare a tested home canning recipefrom a USDA-approved canning or food preservationbook. Assemble jars, lids, metal rings, and canningequipment:

Use only recommended canning jars.•

Do not use jars that are chipped or cracked.•

Always buy new lids (flats). Do not reuse lids.•

Step 2

Wash jars, lids, and rings (bands) in hot soapy water. Rinse well. Dry rings and set aside. Heat jars and lids inhot, but not boiling, water (180ºF). Keep hot until used.

Step 3

Fill hot jars with prepared recipe. Leave headspace of ¼inch to ½ inch from rim of jar.

Step 4

Remove air bubbles by sliding a non-metallic spatula orbubble releaser between the jar and the food to releasetrapped air. Repeat several times.

Step 5

Wipe rim and sides of jar with a clean damp cloth. Cen-ter heated lid on jar. Screw ring down by hand, evenlyand firmly, until a point of resistance is met. Do notovertighten.

Step 6

Place jars in canner to canner capacity. Process filledjars following the method and time indicated in the re-cipe exactly. Do not shorten the recommended pro-cessing times or use a lower pressure.

Step 7

When processing time is complete, cool pressure canneraccording to manufacturer’s instructions. If processingin water bath, remove from water and cool jars 12-24hours.

Step 8

When jars are cool, test for a seal by pressing down onthe center of the lid. If the lid flexes up and down, thejar is not sealed. Canned food may be safely re-canned ifthe lack of seal is discovered within 24 hours. If thathappens, remove the lid, check for nicks or irregularitiesin the rim of the jar. Change the jar, if necessary. Add anew treated lid and reprocess using the same processingtime.


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Step 9

Wipe sealed jars with a clean damp cloth and store in acool dry place.

Bon Appétit!

Inspect foods prior to consumption. Be suspicious ofcloudy liquids, and unusual food discoloration. Thesemay be an indication of food spoilage, depending on thetype of food processed. For best quality, nutritionalvalue, and food safety, consume canned foods withinone year of being processed.

Preserving the fresh fruits and vegetables of summer iseasy, and best of all, it captures the essence of the sea-son.

For more information about home food preservation,contact your local UF IFAS Extension office for aschedule of home canning classes.

Sources: USDA Complete Guide to Home Canning; SoEasy to Preserve, 5th Edition

Dorothy C. LeeFamily and Consumer Sciences Agent

Escambia [email protected]

Is There a Fungus Among Us?

As the temperature and humidity begin to rise, Floridi-ans need to be on the lookout for mold growth in theirhome. Mold is a fungus which produces spores to repro-duce itself. The spores exist in indoor and outdoor airand water year round. Florida’s warm, humid climatepromotes mold growth. The presence of mold can trig-ger allergic reactions and health problems, includingsneezing, coughing, a runny nose, sinus infections,asthma attacks, headaches, skin or eye irritations, diffi-culty concentrating, and memory loss. Mold also dam-ages the surfaces on which it grows, including discolora-

tion and deterioration of furniture, books, and buildings.Mold spores require three things in order to grow: mois-ture, warm temperatures, and nutrients. By controllingthese conditions, you can reduce mold growth in yourhome.

Moisture can enter from the outside as damp air or wa-ter through doors, windows, and cracks. It also is gener-ated inside by breathing, cooking, bathing, dishwashing,and laundry. Mold thrives at temperatures between77oF and 86oF. Air conditioning will reduce the interi-or temperature of homes, but if the air is humid, the tem-perature may not be uniformly low enough to stop moldgrowth. Pay special attention to the areas inside cabin-ets and closets and behind draperies and furniture, asthese often are warmer than the rest of the house. Hu-midity will be trapped in these areas unless there is away for air to circulate in and out. Mold can feed onnatural fibers used in clothing and furnishings, paperproducts, book binding glues, and some materials ingrout. Soap “scum” on shower walls and curtains andsmoke and cooking oil residue on walls and furnishingsalso can support mold growth.

Most moldy areas can be cleaned with a mixture of dish-washing or laundry detergent and water. Wear protect-ive gear – an N-95 respirator (available at most hard-ware stores), waterproof gloves, protective goggles, longsleeves and long pants, shoes and socks. Lightly spraythe mold with water to control the dispersal of moldspores then scrub the moldy area with a brush and thedetergent solution. After cleanup, thoroughly dry thearea to prevent further mold growth. If a vacuum is ne-cessary to remove mold or to clean nearby materials, usea vacuum with a High Efficiency Particulate Air (HEPA)filter.

University of Florida/IFAS Extension Housing Special-ists recommend the following tips to prevent moldgrowth:


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Fix leaky plumbing right away to avoid mold growth.

Photo Credits: Judy Corbus, Holmes/Washington

Counties

Clean your house regularly.•

Remove food stains from furniture as quickly as pos-sible.

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Clean showers and tubs weekly (or more often) sothat mildew cannot grow on soap scum and moisture.

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Wipe down shower walls with a towel or squeegeeafter use to reduce moisture.

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Hang wet towels in the garage or carport or outside todry.

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Run the bathroom fan during bathing and for up to 15minutes afterwards to remove moisture.

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Use fans to circulate the air.•

Keep closet doors open to circulate the air.•

Check the temperature and humidity in your houseregularly. Try to keep indoor humidity below 60% re-lative humidity (ideally, it should be 30-50%). Use amoisture or humidity meter to measure the relative hu-midity level. You can buy small, inexpensive metersat your local hardware store.

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Watch for condensation and wet spots. Fix moistureproblems as soon as possible.

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Fix leaky plumbing.•

Perform regular heating, ventilation, and air condi-tioning (HVAC) inspections and maintenance. KeepHVAC drip pans clean, flowing properly, and unob-structed.

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Clean and dry wet or damp spots within 48 hours.•

Don’t let foundations stay wet. Provide drainage andslope the ground away from the foundation.

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Sources: Basic Mold Prevention, H.J. Lee and V.Peart, http://edis.ifas.ufl.edu/pdffiles/FY/FY92100.pdf

How to Clean Up Mold, H.J. Lee,http://edis.ifas.ufl.edu/pdffiles/FY/FY108000.pdf

Judy CorbusFamily and Consumer Sciences Agent

Washington and Holmes [email protected]

Raw Oysters in the News

There has been a lot of recent press on oysters, espe-cially as it relates to a proposed ban on the harvest andsale of raw Gulf of Mexico oysters. The raw oyster banis being proposed by the U.S. Food & Drug Administra-tion (FDA), and would ban the sale of raw Gulf of Mex-ico harvested oysters from May – October each year. Currently, the proposed ban is facing stiff resistancefrom the Gulf oyster industry, restaurants, oyster barsand oyster lovers across the U.S.

So, what’s going on, you ask? The FDA wants to ban thesale of raw Gulf oysters and require that all harvestedoysters be post-harvest-processed (PHP), or shucked, be-cause of a rare illness caused by a naturally occurringbacterium, Vibrio vulnificus (Vv). Now, if you are likemost people, you are wondering what Vv is and what isa PHP oyster? Let me explain.

What is Vv?


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Vv is a bacterium that is found naturally in warm coastalwaters, such as the Gulf of Mexico, and has nothing todo with pollution. Vv can be found in waters approvedfor shellfish harvesting and swimming. In the Gulf ofMexico, during the warmer months of the year, thesebacteria increase in number and can cause severe illness,or death, to at-risk individuals with certain underlyingmedical conditions who eat raw oysters. In fact, thesesame individuals can become infected with Vv if theyswim or wade in saltwater.

Are you at-risk?

You are at-risk of becoming infected with Vv and hav-ing a serious illness if you eat raw shellfish and have anyof the following health conditions:

Liver Disease – hepatitis, cirrhosis, alcoholism, orcancer

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Iron Overload Disease – hemochromatosis•

Diabetes•

Cancer – including lymphoma, leukemia, Hodgkin’sdisease

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Stomach Disorders•

Any illness or medical condition that weakens thebody’s immune system

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If you are unsure of your risk of a Vv infection, ask yourdoctor. Note, healthy people are not at-risk of a seriousVv infection.

How can you avoid Vv infection?

If you are in any of the at-risk groups, or if you aren’tsure if you are at-risk, don’t eat raw or undercookedshellfish. Also, remember that you can become infectedif these bacteria enter your body through an open woundwhile swimming or wading. Cases also have been docu-mented of at-risk individuals becoming infected througha puncture wound they suffered while fishing in warmcoastal waters when they were hooked, or ‘spined,’ by afish.

What are the Symptoms of a Vv infection?

Symptoms usually occur within 24-48 hours of con-sumption and may include:

Fever/Chills•

Skin lesions•

Stomach pain/Nausea•

Vomiting•

Diarrhea•

Shock•

If you have consumed raw shellfish and have any ofthese symptoms, seek medical attention immediately.

What are PHP Oysters?

PHP oysters are oysters that have been processed by acertified shellfish dealer using an FDA-approved andcertified method of reducing the number of Vv bacteriain an oyster to an undetectable level. Currently, there arefour FDA-approved methods of PHP:

Bill Mahan of Franklin County oystering.

Photo Credits: Bill Mahan, Franklin County

Individual Quick Frozen, or IQF oysters– These, asthe name implies, are frozen oysters that have beencommercially frozen using a validated freezing meth-od. Please note: Using a home freezer unit to freezeoysters does not reduce the Vv to undetectable levels.

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Hydrostatic Pressure – These oysters have been ex-posed to a high pressure environment.

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Low-Temperature Pasteurization – This method useslow temperature to pasteurize the oyster.

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Irradiation – This is the newest FDA-approved PHPmethod; however, it is not yet commercially availableas a PHP oyster.

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Cooking Tips

University of Florida/IFAS Food Science and HumanNutrition Specialists recommend the following methodsto safely prepare shellfish:

In the shell:

Cook live oysters or clams in small pots to be surethey are all thoroughly cooked.

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Boiling: Boil until the shell opens and continue tocook for 5 minutes.

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Steaming: In a pot that is already steaming, steam un-til the shell opens and continue to cook for at least 9more minutes. Do not eat if shell does not open dur-ing steaming.

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Shucked oysters:

Boil for at least 3 minutes.•

Fry in oil at 375°F for at least 10 minutes.•

Broil 3-inches from heat for 3 minutes.•

Bake at 450°F for 10 minutes.•

Sources and for Additional Information:

• The FDA Food Safety Hotline: 1-888-723-3366

FDA Website: www.cfsan.fda.gov•

The Interstate Shellfish Sanitation Conference Web-site: www.issc.org

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• FSHN09-02 Preventing Foodborne and Non-food-

borne Illness: Vibrio vulnificus,http://edis.ifas.ufl.edu/pdffiles/FS/FS14700.pdf

William MahanCounty Extension Director

Franklin [email protected]

Flat Iron Steak: An Affordable andTasty Choice

Managing grocery budgets and eating a healthy diet canbe a challenge in the best of times. However, servinghealthy, balanced and tasty meals does not have to breakthe family food budget. Shop smart and concentrate onfoods high in nutritional value for the price.

When it comes to eating healthfully and staying withinthe food budget, portion sizes are major considerations.Current guidelines suggest that the majority of adultsneed about five ounces or less of foods from the meatand beans group daily. Many Americans eat much lar-ger amounts of meat each day. Meat is typically one ofour higher priced foods. Managing our portion size ofhigh priced foods alone could help reduce family foodcosts.

Have you tried a flat iron steak? In 2002, Dwain John-son, a meat science professor with the University ofFlorida’s Institute of Food and Agricultural Sciences, incooperation with researchers from the University ofNebraska, was working to identify undervalued portionsof the beef carcass. More than 5,600 muscles were eval-uated for flavor and tenderness. The flat iron steak, loc-ated deep within the shoulder muscle in a cut known asthe chuck, was found. The majority of this meat eitherwas being used as roasts or ground for hamburger be-cause of a tough piece of connective tissue (gristle) run-ning through the middle. Once the connective tissue wasremoved, an incredibly tender, flavorful, and easy to pre-pare cut of steak was born.

Initially, this cut was unique to restaurants but, due toconsumer demand, national retailers began carrying the


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www.issc.org

http://edis.ifas.ufl.edu/pdffiles/FS/FS14700.pdf


Pan-Seared, Cocoa-Spiced Flat Iron Steak with Pineapple Salsa (Latin American flavors)

Prep Time: 10 minutes Cook Time: 20 minutes (including heating the skillet)Stand: 5 minutes Yield: Makes 4 servingsIngredients:1 (1-lb.) flat iron steakSeasoning:1/2 teaspoon ground black pepper1 teaspoon ground coriander1/2 teaspoon ground cinnamon1/4 teaspoon ground allspice1 Tablespoon unsweetened cocoa powder1 Tablespoon chili powderThe trick to a great crust is to use a very hot skillet; a large cast-iron skillet, heavy stainless steel skillet or grill pan works best. Have your hood fan on

high—there will be some smoke.Combine all seasoning ingredients. Pre-heat skillet over medium heat until hot. Lightly oil (or spray) the flat iron steak and spread an even layer of the

dry seasonings over the entire steak. Cook steaks 5-7 minutes on each side for medium doneness. Season with salt as desired. Remove to platter;keep warm.

Salsa:1/2 cup canned, crushed pineapple, drained1/4 cup red onion, minced1 Tablespoon fresh cilantro, rinsed, stirred and chopped1 medium tomato, seeded and dicedCombine all ingredients and toss well. Let sit to marinate while preparing the seasoning and cooking the meat. Serve with a side of brown rice and a ro-

maine lettuce salad and have a great meal.

cut in 2007. Sales of flat iron steak have soared. It isnow the nation’s fifth best-selling steak. If top chefs findflat iron steak “affordable and profitable,” so can the av-erage family. According to Johnson, “the cut is as tastyand tender as more expensive steaks, yet affordableenough for the average family to enjoy on a regular basisand it costs a lot less than a choice filet or strip steak.” The North American Meat Processor meat buyers guidelists flat iron steak as the second tenderest cut of beef,after the tenderloin. In addition to being tender and af-fordable, flat iron steak is rich in protein, moderate incalories, low in fat and cholesterol, and rich in vitaminB12, zinc, and iron.

The flat iron steak is found deep within the shoulder areaknown as the chuck.

Photo Credits: UF/IFAS EDIS documents: "Fresh Meat

Selection for Consumers"

Flat iron steak is also reasonably quick and easy to pre-pare. Steaks are excellent for dry-heat cooking methodssuch as grilling, broiling, roasting, and stir-frying. Plus,flat iron steak can take on numerous flairs depending onyour preferences. Cook up a multicultural feast today! And remember, you can’t tell by looking. Use a foodthermometer to be sure your meat is done. USDA re-commends beef (NOT GROUND BEEF) be cooked toan internal temperature of 145°F.

Note: This research team won the 2004 InternationalMeat Secretariat (IMS) Prize for Meat Science andTechnology. It’s the first time that a North Americanteam has won the research prize. IMS is a non-profit as-sociation of meat and livestock organizations worldwide.

Heidi CopelandFamily and Consumer Sciences Agent

Leon [email protected]


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Calendar of Events

Bay County

April 18: Food Safety and Quality Program

May 19: Food Safety and Quality Program

Escambia County

June 12: Blueberry Jamboree 2010

July 15th: From the Grower to the Grocery to the Kit-chen

May 29, June 26, and July 31: Nutrition Education andmeal planning for families picking up food from AngelFood Ministries

Gadsden County:

April 27,28: First time Home buyers Class

May 4, 5, 6: First time Home buyers Class

Gulf County:

July 12-15: Wewahitchka 4-H Cooking School DayCamp

July 19-22: Port St. Joe 4-H Cooking School Day Camp

Leon County:

May 6,7: Sustainable Communities Summit

May 8: Solid Waste Expo

Wakulla County:

May 6,13,20: Toward Permanent Weight ManagementWorkshops

May 8: 4th Annual Green Living Expo, go towww.greenlivingenergyexpo.com for details

May 15, June 5: 4th Annual Green Living Homes tour,go to www.greenlivingenergyexpo.com for details

June 23-25:Youth Recycouture Camp

July 13-14; Youth Ultimate Pizza Camp

July 20-21: Youth Ultimate Pizza Camp

Walton County:

May 19 & 26: Homeownership Class

June 26: Homeownership Class

July 14 & 21: Homeownership Class

Washington and Holmes Counties:

May 4 & 6: Homebuyer Class, go tohttp://washington.ifas.ufl.edu/FCS_SHIP.shtml for de-tails

June 1 & 3: Homebuyer Class, go tohttp://washington.ifas.ufl.edu/FCS_SHIP.shtml for de-tails

Contact your local Family and Consumer Science (FCS)Agent for more details on programs listed above.

Elizabeth GorimaniFamily & Consumer Science Agent

Gadsden [email protected]

University of Florida IFAS ExtensionNeeds You

The University of Florida IFAS Extension works to-wards agricultural, environmental, and economic sus-tainability in our rapidly growing state and communities.We accomplish this through research-based educationalprograms, publications, and opportunities provided toyou locally. Please consider donating to the UF IFASCounty Extension office in your county. Your monetarygift is greatly appreciated, and will be used to continueour efforts at providing information and education youwant and need. To find out more about making dona-tions and endowments to University of Florida IFAS Ex-tension, please contact your County Extension office, orJoe Mandernach, IFAS Development Office at 352-392-5457 or [email protected]. Thank you!


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www.greenlivingenergyexpo.com

http://washington.ifas.ufl.edu/FCS_SHIP.shtml

http://washington.ifas.ufl.edu/FCS_SHIP.shtml


mailto:mailto:[email protected]

NW District Extension OfficesContact us with questions or for more information

ESCAMBIA

SANTA ROSA OKALOOSA WALTON

HOLMES

WASHINGTON

BAY

JACKSON

CALHOUN

GULF

GADSDEN

LIBERTY

FRANKLIN

LEON

WAKULLA

JEFFERSON

Bay CountyMarjorie Moore, [email protected] East 14th StreetPanama City, FL 32401-5022(850) 784-6105http://bay.ifas.ufl.edu

Calhoun CountyJudy [email protected] Central Ave E.Blountstown, FL 32424-2295(850) 674-8323http://calhoun.ifas.ufl.edu

Escambia CountyPamela H. [email protected] [email protected] [email protected] Stefani RoadCantonment, FL 32533-7792(850) 475-5230http://escambia.ifas.ufl.edu

Franklin CountyBill [email protected] 4th StreetApalachicola, FL 32320-1204(850) 653-9337http://franklin.ifas.ufl.edu

Gadsden CountyElizabeth [email protected] West Jefferson StreetQuincy, FL 32351-1905(850) 875-7255http://gadsden.ifas.ufl.edu

Gulf CountyMelanie [email protected] North 2nd StreetWewahitchka, Fl 32465-0250(850) 639-3200http://gulf.ifas.ufl.edu

Holmes CountyJudy [email protected] E. Highway 90Bonifay, FL 32425-6012(850) 547-1108http://holmes.ifas.ufl.edu

Jackson CountyJoan [email protected] Pennsylvania Ave.Marianna, FL 32448(850) 482-9620http://Jackson.ifas.ufl.edu

Jefferson CountyJohn G. Lilly, [email protected] North Mulberry StreetMonticello, FL 32344-2249(850) 342-0187http://jefferson.ifas.ufl.edu

Leon CountyBetty [email protected] [email protected] [email protected] Paul Russell RoadTallahassee, FL 32301-7060(850) 606-5203http://leon.ifas.ufl.edu

Liberty CountyMonica [email protected] NW Theo Jacobs WayBristol, FL 32321-0368(850) 643-2229http://liberty.ifas.ufl.edu

Okaloosa CountyElaine [email protected] Old Bethel RoadCrestview, FL 32536-5512(850) 659-5850http://okaloosa.ifas.ufl.edu

Santa Rosa CountyMichael [email protected] Dogwood DriveMilton, FL 32570-3500(850) 623-3868http://santarosa.ifas.ufl.edu

Wakulla CountyShelley [email protected] Cedar AvenueCrawfordville, FL 32327-2063(850) 926-3931http://wakulla.ifas.ufl.edu

Walton CountyKendra [email protected] N 9 Street Ste BDeFuniak Springs, FL 32433(850) 892-8172http://walton.ifas.ufl.edu

Washington CountyJudy [email protected] Jackson Avenue Ste AChipley, FL 32428-1602(850) 638-6265http://washington.ifas.ufl.edu


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http://calhoun.ifas.ufl.edu




http://escambia.ifas.ufl.edu


http://franklin.ifas.ufl.edu


http://gadsden.ifas.ufl.edu


http://gulf.ifas.ufl.edu


http://holmes.ifas.ufl.edu


http://Jackson.ifas.ufl.edu


http://jefferson.ifas.ufl.edu




http://leon.ifas.ufl.edu


http://liberty.ifas.ufl.edu


http://okaloosa.ifas.ufl.edu


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http://wakulla.ifas.ufl.edu


http://walton.ifas.ufl.edu


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