Email, web surfing, and online chatting have become as common as the microwave oven in many households. But, just as we had to learn about the many features available on microwaves, we also have to learn about internet connection options that are available.

To help area residents sort through their choices, University of Illinois Extension is hosting the seminar, Higher Speed Internet Options. The program is set for Monday, April 20, and it will be offered twice – from 1 to 3 p.m., and again from 7 to 9 p.m. Both sessions will be held at Franklin County U of I Extension, Route 14 West, Benton. Richard Fitts, computer expert from Razor Consulting, will be the instructor.

The seminar will address these topics:

• Explanation of internet service options such as wireless, cable, DSL, satellite and dial-up
• Advantages and disadvantages of each type of service
• Price ranges of various options
• How your options are determined by where you live

Advance registration is needed by April 17. Cost for the program is $5 per person. To register, call U of I Extension, 618-439-3178. If disability accommodations are needed, please indicate when registering.

Farm Tour to Focus on Feedlot Runoff Management

Area livestock producers will have a chance to see practices used to manage feedlot runoff and hear about regulatory requirements during an April 17 farm tour in Washington County. The tour and program run from 9 to 11 a.m. A lunch sponsored by the Illinois Beef Association will immediately follow the program.

The Niedbalski Farm, in rural Nashville, uses a management system with a vegetative filter strip, a settling basin and manure storage. The farm is located at 532 Pennsylvania Road. Take Illinois Route 15 east through Nashville, turn south on county highway 17 and go approximately 5 miles. Signs will be posted.

Experts from University of Illinois Extension and the Natural Resources Conservation Service will discuss the following topics: options for managing feedlot runoff, vegetative filter strip uses, Illinois Environmental Protection Agency rules, and environmental rules for animal feeding operations.

Registration by Tuesday, April 14, is needed to guarantee a lunch reservation. To register, or for directions, call 618-242-9310.

Living Single in a Couples World

Today more people are living alone. It is most noticeable among older persons, especially women.

A large percentage of these people are widowed, but there a growing number of older women who are divorced. For those who have lived as a couple for a number of years and suddenly find themselves single, it can be a difficult time to make the adjustment. This program will discuss overcoming loneliness, making new friends, and learning to enjoy life as a single person.

It is set for Wednesday, April 29, at 10:00 a.m. in the Extension Building. Milly Kaieser, Extension family life educator, will present the program. Any interested person is welcome to attend.

Cooking the Easter Ham

If you are planning on having the traditional ham this Easter, how are you going to cook it?

According to Carol Schlitt, nutrition and wellness educator with University of Illinois Extension, hams purchased from a grocery store have undergone some degree of heating at the processing plant. A ham labeled "fully cooked" can be eaten as is or reheated to 140°F. If the label does not state, "fully cooked," heat it to 160°F to bring about maximum tenderization. Use a meat thermometer to determine when the ham is done.

All meat products -- beef, pork and chicken -- should be baked in a 325°F or higher oven. For maximum tenderness and less shrinkage, 325°F is recommended. The hotter the oven, the greater the shrinkage. Hot ovens encourage moisture loss and produce a drier, tougher ham.

"You can use a microwave to heat the ham if you bought a fully cooked one," says Schlitt. "A fully cooked ham can be reheated well because its color, flavor and tenderness are already developed during processing."

Prepare only the fully cooked ham at 50 percent power on a medium or low setting, using dish rotation and standing time to ensure uniform heat penetration.

Cooking a fresh ham in the microwave is not a preferred method.