FREE & FUN! BRING A FRIEND! Walk for health, fun, and prizes as we celebrate Walk Kansas 2019. The 3 walkers at each event with the best poker hands will win a prize and various prizes will be given away throughout each event! Wear your Walk Kansas shirt for even more chances to win. Snacks and water will be provided at each event.
Poker walks will be held at 2 locations:
Wednesday May 8th
11:30-1PM (Come & Go)
Healthy food choices don’t have to be boring and bland. Come learn how to cook with less salt but more flavor. We will demonstrate how to add herbs to your favorite recipes and grow them in your garden.
Join us for a fun night of cooking and gardening. Horticulture Agent, Cassie Homan will share tips on growing and caring for popular herbs such as basil, cilantro, thyme and more. Nutrition, Food Safety and Health Agent, Ashley Svaty will discuss healthy cooking strategies and will provide a fresh snack using home grown herbs.
We will host this program in two locations, the first in Beloit on May 9 at the First Christian Church. And again on May 16 in Smith Center at the American Lutheran Church at 6 p.m.
Participants will go home with recipes and an herb plant. $5 to participate, please RSVP to the Post Rock Extension Office at 785-738-3597. For more details, please go to our events page. https://www.postrock.k-state.edu/events/
K-State Research and Extension is currently looking for a motivated individual to join our team! We are looking for someone to join our enthusiastic team as a Nutrition Educator. This individual will primarily serve Jewell, Lincoln, Mitchell, Osborne and Smith Counties in the Post Rock District as well as Phillips and Rooks Counties in the Phillips-Rooks District.
A Nutrition Educator serves to meet the Kansas Supplemental Nutrition Assistance Program Education mission. Commonly known as SNAP-Ed, this nutrition education program is provided at no cost to Kansas families with limited resources. Our goal is to provide nutrition education and promote, implement and support initiatives for policy system and environmental changes to improve dietary quality, enhance food resource management skills, prevent obesity and increase physical activity.
We’re looking for a team member with knowledge of and experience working with limited resource families, diverse audiences and subject matter background. Written and verbal communication skills, such as confidence speaking in front of groups and facilitating meetings is important. The ideal candidate will work alongside supportive and passionate community partners and our local K-State Research and Extension team to extend quality educational experiences through direct education and promote community health in the region through public health approaches.
The NCK Health Collaborative is hosting the Healthy Living Summit in Beloit on June 5, 2019! The summit will focus on the topic of adverse childhood experiences (ACEs) and the long lasting impact that traumatic events in childhood like abuse and neglect can have on individuals and families. More details about the event, including registration information, can be found at https://www.postrock.k-state.edu/events/.
If you planted lettuce this spring, it won’t be long before it’s time to harvest. Lettuce is fun to grow because it’s one of our quickest vegetables. There are a few different ways to harvest the leaves and enjoy them over the summer. Watch this video to learn how to harvest your lettuce crop.
Consumer behavior studies reveal telling insights into what food preparation methods they use. In a recent study, consumers were observed preparing turkey burgers and a chef’s salad to see what steps they did during meal preparation.
When preparing the turkey burgers, almost 50% of the participants handled spice containers without washing their hands after handling raw turkey. This observation was unexpected. Previous observation studies did not sample spice containers for contamination. Also, if spice containers are not stored inside cabinets, those containers could be contaminated more easily.
What to do? Plan ahead. Measure out spices before handling raw meat so they are ready to use. If containers are handled with dirty hands, clean the containers before putting them back in storage.