The theme for Older Americans Month 2007 is "Older Americans: Making Choices for a Healthier Future." This theme is particularly significant since, according to the U.S. Administration on Aging, the ranks of the American senior population are growing. Projections are that by the year 2011, 78 million baby boomers will turn 65. There is no denying that this shift in the nation's demographics will have profound implications for our economic and social landscapes at the national, state and community level.

This aging generation is making new demands of service delivery systems. The overwhelming preference of the American people is to remain at home for as long as possible and to have choice and control over how and where they live as they age. Historic attitudes toward health and long-term care are no longer relevant. "The "Older Americans: Making Choices for a Healthier Future" initiative is designed to encourage us to think differently about these issues and to facilitate our working together to rebalance and modernize our current systems so that we may plan for and address the needs of current and future generations. Older persons are entitled to live lives of dignity and independence through:

• Streamlined access to information as well as to home and community services, including information that will enable people to plan ahead for long term care.
• Information about cost-effective prevention practices and activities that will improve health and quality of life and reduce risk of disease, disability and injury.
• Innovative, affordable and flexible options of care and support that will provide an array of choices about how and where we live.

Join us in honoring older Americans during May. We encourage people of all ages to promote the philosophy of the theme in May and throughout the year. We must all work together to ensure that every older person in this country is treated with dignity and respect and has the opportunity to make the choices they desire to enjoy a healthy and rewarding future.

It is wise to remember that the quality of life we afford older persons today will be ours tomorrow.

Teresa Easterly-Adams
Health and Wellness Coordinator

Spring on the farm was a beautiful season with planting of crops the main order of business. We even started ordering seeds for the garden too, which we all got to help plant. The philosophy was, if you eat, you help plant it. . .and being the oldest daughter, I got to help cook and prepare it, too.

In our central Illinois area, the first vegetable to come up was usually rhubarb. While our horticulture friends consider it a vegetable, for purposes of home food preservation and preparation, rhubarb is handled like a fruit. It has a pH value below 4.5, which is considered a "high acid" food when canning.

While not a fan of rhubarb, I usually ate it because Grandma combined it with the homegrown strawberries from the garden. Often the two are combined to make tasty pies, breads, or preserves.

When picking or buying rhubarb, select crisp, tender, deep red stalks. For best quality, pick rhubarb early in the spring for preserving and cooking. Storage time of fresh rhubarb is about one month in the refrigerator and storing in the crisper compartment is recommended.

I found an old recipe from one of our past state specialist's, which was a hit with rhubarb fans. The only caution she gave was, "This is not a recipe for calorie-counters!"

The other recipe is a favorite of my sister's family, who really enjoy rhubarb cobbler.

Rhubarb Strawberry Jam

1 quart strawberries
3 cups diced rhubarb
6 cups sugar

Wash and trim strawberries and rhubarb. Cut rhubarb into 1/2 inch pieces. Mash strawberries and combine with rhubarb in large heavy, saucepan. Add 4 cups of sugar and bring to a full rolling boil. Boil 4 minutes, stirring constantly. Continue stirring and add remaining 2 cups of sugar. Boil for another 4 minutes. Ladle into sterilized jars, leaving 1/4 inch headspace. Wipe rims and adjust lids. Process in boiling water canner for 5 minutes. Makes about 2-1/2 pints.

Nutrient Analysis Per Tablespoon: 61 calories, 0 protein, 16 grams carbohydrate, 0 fat, 0 cholesterol, 0 sodium. Exchanges: 1 bread

Rhubarb Cobbler

3 cups rhubarb
2 cups sugar
1 T. butter or margarine
1 egg
1/2 cup shortening
1 cup flour
1/2 cup milk
1 tsp. baking powder.

Cut rhubarb into small pieces and place in 7 x 12 pan. Cover with 1 cup of sugar and dot with 1 T. butter or margarine.

Cream shortening and 1 cup sugar, add egg and mix well. Combine flour and baking powder and add alternately with milk to batter. Stir to mix all ingredients. Pour over rhubarb and bake 50-55 minutes at 350°F. Makes 10 servings.

Nutrient Analysis Per Serving: 323 calories, 3 grams protein, 52 grams carbohydrate, 12 grams fat, 25 milligrams cholesterol, 49 milligrams sodium.

Exchanges: 3 breads, 2-1/2 fats.

Spring is a good time to take a fresh look at food safety habits. No matter the foods you are handling in spring, the U.S. Department of Agriculture's Meat and Poultry Hotline recommends following four basic food safety principles of clean, separate, cook and chill.

Briefly, clean stresses washing hands and surfaces often. Separate emphasizes keeping raw and uncooked foods away from each other to prevent cross-contamination in storage and preparation. Cook refers to cooking food to a safe temperature and checking temperatures with a food thermometer. Chill reminds us to refrigerate or freeze food promptly after purchase, preparation and service.

In addition, if preparing food for an at-risk group (very young, seniors, those with weakened immune systems, and pregnant women), be sure the food is reheated to the proper temperatures. Normally foods are reheated to 165 degrees F.

Just as April showers lead to May flowers, remember: Sprucing up your food safety practices in the spring leads to safe food practices throughout the year. For more information on food safety, contact the USDA Meat and Poultry Hotline at 1-888-MFPHotline or visit the USDA website at www.fsis.usda.gov. or at www.foodsafety.gov.

Graduation time is here and parties are part of the celebration. Family and friends gather to honor graduates as they complete one phase of their life. Some parties will be elaborate affairs with a served sit down dinner while others will offer a buffet of homemade foods that the family enjoys.

If the party features a buffet, caution is needed to prevent foodborne illness. Bacteria are uninvited guests we want to avoid. While bacteria are everywhere, there are a few types that especially like to crash parties. According to the Food Safety and Inspection Service (FSIS) with the United States Department of Agriculture. Staphylococcus aureus. Clostridium perfringens and Listeria monocytogenes tend to be common problems as they frequent people's hands and steam tables.

FSIS offers a few tips to have a happy and healthy party that features food safety. The first tip–always wash hands before and after handling food and keep the food area, dishes and utensils clean.

If cooking food ahead, be sure to cook foods thoroughly to safe temperatures. Cook fresh roast veal and lamb to at least 145°F for medium rare and 160°F for medium doneness. Bake whole poultry to 180°F, poultry breast to 170°F. Ground turkey and poultry should be cooked to 165°F. All other meat, fish and ground red meats should be cooked to 160°F. After cooking ahead, chill food quickly and refrigerate until ready to serve.

On the buffet table, arrange and serve food in several small platters or bowls rather than putting all of one food in one large container. This way one smaller dish is on the table while the rest of the food can be held at proper temperatures until needed. Replace empty dishes or platters rather than adding fresh food to the container.

FSIS stresses perishable foods shouldn't sit at room temperature for more than two hours. Keep track of how long perishable foods have been on the buffet table and discard anything that has been out two hours or more.

Remember, keep hot foods hot, at 140°F or warmer by using chafing dishes, slow cookers and warming trays. Keep cold foods cold, 40°F or colder by nesting dishes in bowls of ice. Otherwise use small serving trays and replace as needed for safe food handling.

For more information on safe food handling, visit the U.S. government food safety website at:

www.foodsafety.gov

The history of Mother's Day is centuries old and goes back to the times of ancient Greeks, who held festivities to honor Rhea, the mother of the gods. The early Christians celebrated the Mother's festival on the fourth Sunday of Lent to honor Mary the mother of Christ. Interestingly, later on a religious order stretched the holiday to include all mothers, and named it as the Mothering Sunday. The English colonists settled in America discontinued the tradition of Mothering Sunday because of lack of time. In 1872, Julia Ward Howe organized a day for mothers dedicated to peace. It is a landmark in the history of Mother's Day.

In 1907, Anna M. Jarvis (1864–1948), a Philadelphia schoolteacher, began a movement to set up a national Mother's Day in honor of her mother, Ann Marie Reeves Jarvis. She solicited the help of hundreds of legislators and prominent businessmen to create a special day to honor mothers. The first Mother's Day observance was a church service honoring Anna's mother. Anna handed out her mother's favorite flowers, the white carnations, on the occasion as they represent sweetness, purity, and patience. Anna's hard work finally paid off in the year 1914, when President Woodrow Wilson proclaimed the second Sunday in May as a national holiday in honor of mothers.

Slowly and gradually Mother's Day became very popular and gift giving activity increased. All this commercialization of Mother's Day infuriated Anna as she believed that the day's sentiment was being sacrificed at the expense of greed and profit.

Regardless of Jarvis's worries, Mother's Day has flourished in the United States. Actually, the second Sunday of May has become the most popular day of the year. Although Anna may not be with us, Mother's Day lives on and has spread to various countries of the world. Many countries throughout the world celebrate Mother's Day at various times during the year, but some such as Denmark, Finland, Italy, Turkey, Australia and Belgium also celebrate Mother's Day on the second Sunday of May.

Interesting Facts on Mother

• Rosa Parks was the mother of the boycott in Montgomery, Alabama that launched the Civil Rights Movement.
• Mother Shipton was a Prophetess in Britain 500 years ago. She could see the future, and predicted that another Queen Elizabeth would sit on the throne of England. (QEII)
• Mother's Day is now celebrated in many countries around the world. Australia, Mexico, Denmark, Finland, Italy, Turkey, Belgium, Russia, China, Thailand, all have special celebrations on honor mothers, but not in the same way or on the same day as the United States.
• Mother Goose is one of the most popular of all children's entertainers. Her books and stories have been loved for many generations.

Source: Day for Mothers.com

Available at http://dayformothers.com/mothers-day-history/index.html
Available at http://www.dayformothers.com/interesting-facts.html
Accessed 3 April 2007

Pets Need Disaster Plan Too

"Toto, I don't think we're in Kansas anymore," says Dorothy, in the classic movie. But the gentle twister that carried Dorothy and Toto to Oz doesn't compare to the one that ripped the roof off Dr. Jo Ann Eurell's home in April 1996.

"It was very scary and happened very fast. I came close to losing my life that night," says Dr. Eurell, a veterinarian at the University of Illinois College of Veterinary Medicine in Urbana, who huddled in an interior bathroom with her three dogs while the tornado tore through her home.

Dr. Eurell considers herself very lucky. "I was caught unprepared. I had no leashes and no way to handle my dogs once the house was damaged. I'd encourage people to be prepared with a disaster plan for yourself and your pets," she says.

Coincidentally on the same April date as the 1996 tornado, Champaign-Urbana's sirens rang out the first tornado warning of 2000. For those of us caught unprepared, this storm was a wakeup call to dust off those unused Y2K supplies and add preparations for our animal companions.

Think about how you will move your pet to safety in an emergency situation–include leashes or crates for your cat or dog and a tote bag carrier or sturdy lightweight container for your bird, ferret, or rabbit. Dr. Eurell recommends keeping food and bottled water in the kit. "In longer term disasters, you need to be prepared with food, water, and medications for your pets.

In addition, a large blanket or thick quilt will help protect you and your pets from dangerous flying glass or other debris in a tornado. Learn how to turn off the gas and electricity in your home, and don't forget to include the proper tools in the kit. Dr. Eurell also suggests a flashlight, weather radio, and cell phone with charger.

Pet owners may also want to include the book Pet First Aid, available through the Red Cross. The Red Cross also offers a first aid/CPR class for animals. Contact your local chapter for more information.

Pets should always wear a collar with the owner's name and phone number. This simple step can dramatically increase the chances that you will be reunited with Fluffy or Fido if you are separated in a disaster. On that note, microchipping may be something to consider for people who lose sleep over just the thought of a lost pet.

Another good idea is to include copies of your dog's and cat's vaccination records. A copy of your driver's license can be helpful in the event your wallet is lost in the confusion.

The next step is to make sure you pick a safe place for you and your pets to wait out a tornado warning–a basemement, crawl space, area under a stairway, or interior room without windows. "If there is a tornado warning and the sirens are blowing, don't wait to see the tornado to get into your shelter." says Dr. Eurell. "Take the warnings seriously. You may just twiddle your thumbs because the tornado goes somewhere else–it may be wasted time, but it might also save your life and your pets' lives."

Once you are ready for the next tornado, formulate plans for other possible emergencies. "Fire is another potential problem," says Dr. Eurell. "Is there a smoke alarm up and running? Does the fire department have a way to know there are pets in the house?" Fire safety stickers let the fire crews know what pets might be in your home. They can be a lifesaver for a pet trapped in a fire.

"Authorities will do their best to rescue pets," says Dr. Eurell. But often, people who evacuate without their pets later seek to reenter their dwellings to retrieve animals left behind.

"It can be a very unsafe situation for someone to cross police lines to rescue a pet. If you are unable to take your pets with you, don't go back in on your own," says Dr. Eurell. "The police, fire and emergency personnel are there to make sure the gas lines are off and dwellings are safe to enter. Once the area is determined to be safe, they will allow access to the property."

If you travel to or live in other areas of the country, also consider emergency plans in the event of a hurricane, flood, mudslide, or earthquake. "It is one of those things you don't want to think about but it's a good idea to have a plan in place for you and your pets," says Dr. Eurell.

A significant obstacle that people with animal companions face in disaster situations is the inability of disaster relief shelters to accommodate people with pets. "That was a dilemma for me after the tornado," says Dr. Eurell. "I knew my dogs couldn't go to the Red Cross shelter. But I felt it was important to go there to use the phone and register so that my family and friends could find me."

Though it may seem unfair to pet owners, disaster relief shelters have good reason to turn away animals. "Many people are allergic, the animals are highly stressed and may bite, and if they are not particularly well-socialized, they may fight. "It's in the best interest of the humans that pets are not allowed into shelters," says Dr. Eurell.

To help solve this problem, the Illinois State Veterinary Medical Association (ISVMA) is developing a plan to help shelter and care for animals in the event of a disaster. "We are working on a plan that will allow animals to be housed in other ways and then be reunited with their owners at the appropriate time," saus Dr. Eurell.

Contact the Federal Emergency Management Agency (www.fema.gov), ISVMA, American Red Cross, or your veterinarian for more information on disaster preparedness for yourself and your pets.

Freezing is one of the best ways to preserve strawberries. Freezing will retain more of the original flavor, color, texture and nutritional value of fruits than any other home food preservation method when processed correctly. Freezing requires less skill and equipment that other home canning methods too. But, according to Jananne Finck, MS, RD, nutrition and wellness educator with University of Illinois Extension, we need to follow certain steps to ensure the fruit preserves the best product for later use.

According to information from the National Center for Home Food Preservation (NCHFP), berries should be frozen on the same day they are harvested. Select fully ripe, firm berries with a deep red color. Wash and remove caps. Do not allow fruit to soak in the water, rather rinse the fruit with cold water.

There are many different options for freezing strawberries. You can freeze berries with or without sugar and leave them whole or slice or crush them. The method of freezing is determined by personal preference. A sugar or syrup pack is recommended to maintain the texture and flavor of fruit, but for those watching their sugar intake, sugar can be left out or artificial sweeteners can be substituted.

For a whole berry sugar pack, add 3/4 sup sugar to 1 quart (1-1/3 pounds) strawberries and mix thoroughly. Stir until most of the sugar is dissolved or let stand for 15 minutes. Put into containers, leaving 1/2 inch headspace. Seal, label and freeze.

If whole berries in a syrup pack are preferred, put berries into containers and cover with cold syrup, leaving 1/2–1-1/2 inch headspace. To make a medium syrup (30%), dissolve 1-3/4 cups sugar in 4 cups lukewarm water, mixing until the solution is clear. Chill syrup before using. Yield is about 5 cups of syrup.

For unsweetened packs, the dry pack is good. Simply pack the fruit into a container, seal, label and freeze. A tray pack is an alternative that makes the fruit easier to remove from the container. This is the method I usually use. Simply spread a single layer of prepared berries on shallow trays and freeze. After a couple hours, when the fruit is frozen, promptly package, label and return to the freezer. The fruit pieces remain loose and can be poured from the containers and the package re-closed. Be sure to package the fruit as soon as it is frozen to prevent freezer burn.

In addition to a dry pack, unsweetened fruit can be packed in water, unsweetened juice or pectin syrup. The pectin syrup is often used for fruits such as strawberries which retain texture better than if frozen in water or juice. To prepare pectin syrup, combine 1 package powdered pectin and 1 cup water in saucepan. Heat to boiling and boil 1 minute. Remove from heat and add 1-3/4 cups water. Cool. Makes about 3 cups of moderately thick syrup.

Sugar substitutes may be used in any of the unsweetened packs. But remember, while artificial sweeteners give a sweet flavor, they do not furnish the beneficial effects of sugar, such as color protection and thickness of syrup. Follow the directions on the container to determine the amount of sweetener needed.

For more information on freezing strawberries and other foods, visit the NCHFP website at:

http://www.homefoodpreservation.com

The recipe given is from NCHFP, and one we made last year at one of our jellied products programs. A tasty twist results by adding another fruit–kiwi and ginger. Unique results were enjoyed on toast.

Strawberry Kiwi Jam

3 cups crushed strawberries
3 kiwi, peeled and diced
1 tablespoon bottled lemon juice
1 tablespoon minced crystallized ginger
1 package powdered pectin
5 cups sugar

Combine strawberries, kiwi, lemon juice, ginger and pectin in a large saucepot. Bring quickly to a boil, stirring frequently. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jar, leaving 1/4 inch headspace. Wipe jar rims and adjust lids. Process 10 minutes in a Boiling Water Bath. Yield: About 6 half-pint jars.

Nutrient Analysis per Tablespoon: 51 calories, trace of fat, trace of protein, 13 grams of carbohydrate, 0 milligrams cholesterol, trace of sodium.

......A diet high in strawberries, blueberries and spinach may boost your brain power? Tufts University neuron-scientists fed rats the equivalent of a pint of strawberries, blueberries or a large spinach salad each day and the rodents fared better on memory tests and showed less age-related mental decline than the group who got standard issue rat chow. The growing season is upon us, so why not add more fruits and vegetables to our diet?

For more information about strawberries, visit our web site at www.urbanext.uiuc.edu/strawberries.

. . .hearing loss is a permanent condition? Listening to loud music can permanently damage your hearing. Rock music, loud concerts, Discman booming and any loud sounds can result in over stimulation of the auditory nerves. Tiny hairs deep inside your ear that signal the auditory nerve gradually die, causing permanent hearing loss.

. . .no amount of dietary supplements or combination of supplements and herbals can substitute for or replace a sound diet or a healthy lifestyle? Eating nutritious foods in needed amounts and proportions–along with ample physical activity–is basic to any wellness plan that promotes health and reduces the risks of chronic diseases, such as coronary heart disease, diabetes or osteoporosis as well as many other illnesses.

. . .that deeply colored fruits and vegetables tend to have the most vitamins and minerals? As added value, the plant pigments that give them such wonderful color may themselves protect against some forms of chronic diseases–cancer and heart disease. This news does not mean you should abandon such produce as green grapes, iceberg lettuce and white potatoes. Just make an extra effort to include some of the "darker" ones in meals every day.

Supporting Moral Understanding in Young Children

How do you develop an understanding of morality in children? Most parents desire to teach their sons and daughters right from wrong; however, they might not know how or when to begin. Some may expect certain behavior from children before they are able to understand what to do.

While it is unlikely that 18-month-olds can consistently "know the good" and "choose the good," they do show remarkable concern for knowing about, doing, and not doing "good." As children develop their language and reasoning skills, their ability to understand right and wrong, the feelings of others, and possible consequences of their behavior also increases. It is in these early years that the desire to help and to live up to the standards of others begins to develop.

Preschool children show a developing moral knowledge by being able to give reasons why rules should be binding. They can see that breaking such rules are wrong because they hurt others. They also realize that disorder is created when social rules are broken. Although young children "test" or question the rules by teasing, refusing to cooperate, or tattling, parents should remember that these annoying traits reflect an early understanding of family standards and prohibited actions.

When parents realize that young children possess emerging moral abilities, they can view these abilities as strengths in their children. This is the first step in nurturing and building moral skills.

Children need adults to set clear and appropriate standards for behavior. This helps them develop an early understanding of family rules and expectations in order to judge whether they are doing the "right" thing.

Parents should respond to children's improper behavior in appropriate ways. When rules are broken, it is best to deal with the problem immediately and directly. Teach children the reasons for the rules so they can understand why they are important. When the incident occurs, have the child think of ways to resist the same temptation or how to handle the problem better next time.

Hostile punishment and taking away parental love is not an effective tool for teaching moral understanding. Frequently, severely punished children will stop the behavior only temporarily until the adult leaves. Children tend to follow the instructions from people they admire and love, not those they fear or distrust.

Adults who teach good moral behavior by serving as positive examples themselves are the most successful in encouraging children to behave helpfully and generously toward others. Role modeling is especially important for younger children to view. Parental warmth and consistency between what they say and do increases the child's willingness to imitate the behavior. Parents are also encouraged to explain why they are behaving in a certain way so children understand the reasons.

Ultimately, parents would like their children to choose to behave in moral ways. By nurturing moral understanding during the early years, parents can develop a strong foundation for this continuing process.

Be a good model yourself. Eliminate some TV watching by setting a few basic rules, such as no TV during meals or no TV before completing household tasks or homework. Designate certain weekdays as "No-TV days" and plan other activities with the children for these times.

• Plan to view specific programs instead of whatever is on. Try to balance action, comedy, fine arts, sports, etc.
• Decide what is to be done between designated programs. With young children be sure they have some physical activity.
• Use the newspaper or TV Guide to select programs that feature children in your child's own age range.
• Make sure TV does not substitute for other more appropriate activities.
• Balance reading and TV. Follow up interesting programs with library books.

Participate in your child's viewing by:

• Explaining situations that are confusing.
• Asking the child his or her feelings or responses to the program when it has ended.
• Helping the child analyze commercials (note the exaggerated claims and that makers of the product pay for advertising.)

Television violence can be harmful to young children, according to a recent report from the National Institute of Mental Health. Children can become hard-hearted from watching violence on TV. They can also become frightened worried, or suspicious. Researchers also found that children who watched many violent programs tended to be more aggressive on the playground and in the classroom. The following actions can be taken to alleviate this potential problem:

• Watch at least one episode of each program your child watches so you know how violent it is.
• When you are viewing together, discuss the violence with your child. Talk about why the violence happened and how painful it was. Ask your child for ideas about how the conflict could have been resolved without violence.
• Explain to your child how violence on entertainment programs is "faked" and what might happen if other people casually tried these same stunts.
• Encourage your child to watch programs with characters who cooperate well and care for each other.

Eastern Tent Caterpillar

Eastern tent caterpillar egg masses usually hatch in late April and web-like tents can be seen in the branches of area trees. Tent caterpillars aren't anything new to the area. As a native insect pest, its existence was initially reported as early as 1646. After years of observation, it has been noted that tent caterpillars occur in great numbers at intervals of approximately ten years.

Tent caterpillars cause damage to trees by feeding on emerging foliage. Healthy trees can develop a second set of leaves, but the use of stored food reserves in additional leaf production can weaken trees, making them more susceptible to attacks by borers and diseases.

Many residents become concerned about this pest when caterpillars reach a "mature size" and drop from trees seeking a spot to spin cocoons and pupate into moths. People become alarmed as hordes of caterpillars begin crawling across patios and driveways, often selecting the sides of homes to spin their cocoons.

Eastern tent caterpillars hatch early in spring as new leaves emerge. They form silken tents in branch crotches where the colony of two or three hundred caterpillars stay during the night and on cloudy, rainy days. On sunny days caterpillars climb over trees and feed on young leaves. Depending on the number of caterpillars present, these insects are capable of stripping a tree. Infestations are most commonly seen on crabapple, apple, and cherry, although ash, birch, willow, maple, oak, poplar, hawthorn, and plum are also attached.

The caterpillars are black when young, but soon develop a yellow stripe down the back that turns whitish with age. By the end of May, the larvae are 2-3 inches long and come out of trees looking for a place to form their cocoons. At this stage the insecticide sprays are not effective. Brown moths emerge from cocoons within a couple of weeks. After mating, females lay 150-300 eggs in a dark brown 1/2 inch long mass around small twigs. These eggs do not hatch until the following spring.

The easiest method of control is to remove the caterpillar-filled silk tents at night or on a cloudy day. The tent can be rolled up onto a stick or end of a broom handle and disposed. Tents can also be cut out of trees. Do not burn tents while on trees. Burning causes more injury to the tree than the caterpillars would cause.

Spraying trees with an insecticide when caterpillars are small is also effective. Do not spray blooming trees because of the potential toxicity of the insecticides to bees. Many organic insecticides are available including Bacillus thuringiensis.

Rubbing egg masses off branches between June and March will help reduce next spring's infestation

Harvesting plants without replacing the lost nutrients eventually depletes your garden soil. By building a compost heap, you can recycle plant wastes into nutrient-rich humus to spread on your garden. Composted organic matter helps sandy soils hold moisture and improves aeration and drainage in heavy soils.

Generally the minimum size for a compost pile is between 3 and 4 square feet. Piles smaller than this have too much outside area and too small a center, where the decomposing takes place. The optimum size for a compost heap is 5 feet high with a 7 square foot base. Larger piles may smell bad because of poor air circulation.

You can enclose compost piles with wire fence, cinder blocks or scrap lumber. Wrap wire into a cylindrical shape or build a three-sided enclosure by stacking bricks, leaving openings between each brick. It needn't be an elaborate structure, but air circulation is important.

You probably have an abundance of good composting materials available: grass, weeds, small twigs, vegetable scraps, eggshells, cornstalks, leaves, newspapers and plant refuse. Large items, such as newspapers, should be shredded to aid decomposition. Don't add meat, grease or bone scraps because they attract rodents. Also, don't compost any diseased or herbicide-sprayed plant material.

Start your heap with a layer of large materials such as corn stalks or twigs, to aid air circulation at the base. Then put down a 6-inch layer of grass clippings, weeds or other organic matter. Moisten but do not soak the organic matter.

Next, add an inch of soil that contains tiny decomposer organisms that are essential for a properly functioning compost heap. Add an inch of soil after each layer of organic matter. The soil microorganisms need nitrogen to work effectively. So, to each organic layer, add a thin layer of high nitrogen material such as manure, leguminous plants of 10-10-10 fertilizer and a sprinkle of lime. Lightly pat each layer in place and moisten.

Turn your compost heap about every four weeks so that all sections of the heap will have a turn in the center where decomposition takes place. As your layering begins to go awry, as it often does, turn the pile after every substantial addition. An active compost pile will heat up to 140-160° at its center. The heat kills many weed seeds and disease organisms.

Side-by-side bins make turning the pile much easier. If you are willing to go to the extra work of tossing the pile every other day, you can substantially speed decomposition and have usable compost within a month. The pile sinks as your trash turns into a rich, crumbly material. Use compost when it's fresh; nitrogen leaches from it over time. If you begin a compost pile, now, you can add it to your garden this fall.

To many, cholesterol and fat sound similar. But cholesterol and fat are not the same thing. According to information from the United States Department of Agriculture (USDA) cholesterol is a fat-like substance present in all animal foods. This includes meat, poultry, fish, milk and milk products, and egg yolks.

Both the lean and the fat of meat and the meat and skin of poultry contain cholesterol. In milk products, cholesterol is mostly in the fat. This means lower fat products like skim milk contain less cholesterol. Whole milk has 33 milligrams in one cup while skim milk only 4 milligrams of cholesterol for the same amount (one cup). Egg yolks and organ meats like liver are high in cholesterol. Three ounces of cooked liver has 331 milligrams and one egg yolk has 213 milligrams.

Dietary cholesterol, as well as saturated fat, raises blood cholesterol levels in many people. This increases their risk for heart disease. Some health authorities recommend that dietary cholesterol be limited to less than 300 milligrams per day. To keep dietary cholesterol to this level, USDA recommends following USDA's 2005 Dietary Guidelines to keep your total fat to the amount that's right for you.

One final suggestion–when selecting and preparing meat, poultry, dry beans and milk or milk products, make choices that are lean, low-fat or fat-free.

The following recipe from the United States Department of Agriculture is a tasty way to incorporate dried peas in your meal:

Split Pea Soup

1-1/2 cups dry green split peas
1 small smoked ham hock
1/2 cup onion, chopped
3/4 teaspoon salt
1/8 teaspoon pepper
6 cups water

Add peas, ham hock, onion, salt and pepper to water. Simmer, covered, 1-1/2 hours or until ham hock is tender. Remove ham hock and cut meat from bone. Cut meat into small pieces. Return meat to soup. Heat to serving temperature. Refrigerate leftovers.

Nutrient Analysis Per Serving: 201 calories, 15 grams protein, 31 grams carbohydrates, 3 grams fat, 23% calories from fat, 9 milligrams cholesterole, 313 milligrams sodium. Exchanges 1/2 meat, 2 starch.

Do you ever worry about how to talk to someone about their driving? Or perhaps you are concerned abut how much longer you can safely keep driving. Decisions about driving as a person grows older or faces a disability can be a concern, both to the driver and family members.

Most older adults are safe drivers. Studies show that people over 65 years of age have a lower rate of accidents than drivers ages 16-25. However, age-related changes may contribute to problems with driving for some people. Common changes include the following:

• Reflexes and coordination become slower.
• Perception declines in most older people and they don't hear or see as well as they used to.
• Recovery from glare takes longer. For example, it takes longer to return to normal vision when temporarily blinded by headlights.
• Processing of information slows. This can be important in complex driving situations.
• The tendency to tire easily increases. Older drivers are more likely to become fatigued when driving long distances.
• Medications can affect skill and judgment for drivers of any age.
• Strokes are also a common cause of cognitive, perceptual and physical impairment that can make a person an unsafe driver.
• Cognitive impairment from Alzheimer's disease and other forms of dementia is associated with increased risk of accidents.

Studies show that many older drivers voluntarily restrict their driving habits or stop driving when they feel they are no longer a safe driver. If you are concerned about yourself or another's driving, some indications to watch for are:

• Difficulty following instructions or directions
• Confuses or presses together on the brake and accelerator pedals
• Receives increasing number of warnings or citations
• Has accidents, near misses or fender benders.
• Gets lost in familiar places
• Fails to obey signs and traffic signals
• Difficulty seeing pedestrians, objects and other vehicles.
• Increasingly nervous when driving
• Becomes flustered in traffic or by aggressive drivers
• Drives significantly slower than the posted speed or average speed of traffic
• Falls asleep or gets drowsy
• Ignores other drivers or road hazards
• Does not react to emergency situations

When any of these signs appear, it is time to assess the situation. Don't wait for an accident. Driving is more than just a means of transportation. It symbolizes independence and the ability to control your own life. It is a link to friends, social events and activities. Because of all the things driving may represent, it can be difficult to give up the keys. But when driving is no longer safe, it is time to make that difficult decision.

Asparagus, a member of the lily family, is native to eastern Mediterranean countries. Some say during the Greek and Roman Empire, it was called the food of the gods.

Today, asparagus is appreciated not only for its delicious taste, but also for nutritional benefits. About one-half cup of cooked asparagus contains about 20 calories, is a very good source of Vitamin A and has 26 milligrams of vitamin C and fair amounts of riboflavin, thiamin and niacin (B vitamins).

When preparing asparagus, be careful not to overcook. Many prefer steaming asparagus with a small amount of water, covering and cooking for five to ten minutes, depending on the amount to be cooked. Asparagus should be just tender, not "mushy".

Cooked asparagus is very versatile. It makes tasty appetizers, soups, salads, hot or cold entrees, side vegetable dishes, and sandwiches. It is scrumptious when used in egg dishes like quiche, scrambled eggs and omelets or in casseroles. For variety, try asparagus marinated, stir fried, or grilled.

If lower sodium is needed, consider seasoning asparagus with chives, marjoram, mustard seed, parsley, tarragon, thyme or tumeric.

The following two recipes are from the New Mexico Extension Service and offer two different menu ideas using our fresh, locally grown asparagus.

Asparagus Vinaigrette

1-1/2 lb asparagus, cooked & cooled
1/2 cup finely sliced bell pepper
1/4 cup red onion, sliced into rings
1/2 cup sliced celery

Vinaigrette

1/2 cup cider vinegar
1/3 cup olive or vegetable oil
1/2 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1/4 tsp crushed basil

In oval bowl place cooked asparagus and layer bell pepper, onion rings and celery. Mix vinaigrette in a jar, shake and pour over asparagus. Cover and refrigerate 12 to 24 hours. Drain excess vinaigrette before serving. Makes 6 to 8 servings.

Nutrient Analysis Per Serving (for 8 servings: 109 calories, 2 gm protein, 7 gm carbohydrate 9 gm fat, 0 cholesterol, 157 mg sodium. Exchanges 1 vegetable, 2 fat

Cream of Asparagus

In blender, combine/blend until smooth:
2-1/2 cups small asparagus pieces, cooked
2-1/2 cups nonfat milk
2 tbsp butter or margarine
1 tsp snipped, green onions
2 tbsp flour
1 tsp salt
1 tsp snipped parsley

Pour contents into saucepan and cook until soup thickens and gently bubbles. Serve in heated bowls. May garnish with seasoned croutons, asparagus tips or snipped parsley. Serves 4-6.

Nutrient Analysis Per Serving (for 6 servings): 97 calories, 6 gm protein, 1 gm carbohydrate, 4 gm fat, 12 mg cholesterol, 488 mg sodium. Exchanges: 1 vegetable, 1/2 milk, 1 fat.

"Rhubarb should not be harvested when the leaves are wilted and limp after a hard freeze," warns Elizabeth Wahle, University of Illinois Extension horticulture specialist. "Not only do the leafstalks acquire a poor flavor and texture, but the leaves and, eventually, the stem may become toxic."

Wahle says rhubarb leaves should never be eaten, and petioles (the part you eat) should be harvested ONLY from plants that have suffered no frost damage. Rhubarb leaves contain oxalic acid, a toxic substance that may move into the petioles after frost damage. When consumed, the oxalic acid can crystallize in the kidneys and cause permanent damage to the organs.

All petioles that have been exposed to freezing temperatures should be removed and discarded. The re-growth is safe to eat. As normal harvest begins, always leave at least one-third of the petioles unharvested to sustain the plant.

Asparagus harvest has been interrupted by the recent cold weather as well. Unlike rhubarb, asparagus does not become toxic after exposure to freezing temperatures. In fact, rhubarb is one of the few crops that have this characteristic.

"As asparagus starts to re-grow, expect to see some frost damage on the tips of the first spears," says Wahle. "The spears are still edible but most likely will have a softer texture which results in an even shorter shelf life."

Harvest can continue until spears become thinner, appearing somewhat spindly. This thinning is a signal from the root system to stop harvesting and allow the ferns to grow.

AHA Scientific Position

We recommend that healthy people get adequate nutrients by eating a variety of foods in moderation, rather than by taking supplements. An exception for omega-3 fatty acid supplements is explained below.

The Recommended Dietary Allowances (RDAs) published by the National Research Council are the best available estimates of safe and adequate dietary intakes. Almost any nutrient can be potentially toxic if eaten in large quantities over a long time. Interactions between dietary supplements and prescription drugs and among several dietary supplements taken at the same time may occur. Too much iron can cause the risk of chronic disease, and too much vitamin A can cause birth defects.

There isn't sufficient data to suggest that healthy people benefit by taking certain vitamin or mineral supplements in excess of the RDAs. While some observational studies have suggested that lower rates of cardiovascular disease and/or lower risk factor levels result in populations who use vitamin or mineral supplements, it isn't clear if this is due to the supplements. For example, supplement users may be less overweight and more physically active.

Moreover, vitamin or mineral supplements aren't a substitute for a balanced, nutritious diet that limits excess calories, saturated fat, trans fat and dietary cholesterol. This dietary approach has been shown to reduce coronary heart disease risk in both healthy people and those with coronary disease.

What about antioxidant vitamins?

Many people are interested in antioxidant vitamins (A, C and E). This is due to suggestions from large observational studies comparing healthy adults consuming large amounts of these vitamins with those who didn't. Moreover, these observations are subject to bias and don't prove a cause-and-effect relationship. Scientific evidence does not suggest that consuming antioxidant vitamins can eliminate the need to reduce blood pressure, lower blood cholesterol or stop smoking cigarettes. Clinical trials are under way to find out whether increased vitamin antioxidant intake may have an overall benefit. However, a recent large, placebo-controlled, randomized study failed to show any benefit from vitamin E on heart disease.

What about omega-3 fatty acid supplements?

Epidemiologic and clinical trials have shown that omega-3 fatty acids reduce the risk of cardiovascular disease. Healthy people, people at high risk of CVD and patients with pre-existing CVD all benefit. We recommend including omega-3 fatty acids in the diet mainly from fish and plant sources.

However, some people with high triglycerides (blood fats) and patients with CVD may benefit from more omega-3 fatty acids than they can easily get from diet alone. These people should talk to their doctor about taking supplements to reduce heart disease risk.

As more and more homes are built in woodland areas, there is an increased risk of timber fires causing damage to houses and people. Building or remodeling to make a fire resistant house, along with fire safe landscaping can assist in protecting against these types of fires.

According to the Illinois Fire Safety Alliance, untreated wooden shake roofs are the number one cause of home losses to wild land fires. Metal, clay, or fire resistant asphalt shingles will decrease the potential threat. All combustive materials such as over hanging branches needles, and other debris should be removed from the roof periodically.

Siding materials such as brick, concrete block, poured concrete, stucco, or metal should be considered in high risk locations. Siding material should be at least 1/2 inch thick and extend from the ground to the roof line.

Windows are another consideration. Trees and brush should not be within 30 feet of windows. Double paned windows with metal blinds are a good choice. Avoid flammable curtains. Vent openings should be screened with 1/4 inch mesh.

Constructing balcony and decks with fire resistant materials will decrease the risk of structure loss. Accumulated debris from below slotted deck surfaces should be removed regularly. Deck supports should be made of non combustible materials or encased.

Electric power lines and tree branches should have a 10 foot clearance between them. Do not try to clear tree material that is within a tree length of the power line yourself–contact the local utility. Propane tanks should be at least 30 feet from a structure, and combustible material should be cleared at least 10 feet away from the tank.

Cover chimney outlets with wire screen that has a mesh size less than 1/2 inch. Outlet clearances for chimneys should be maintained a minimum of 24 inches from the roof peak and at least 35 inches from the outlet to the roof directly below. Mobile homes should have non combustible skirting, and tie downs used if the installation is mobile or semi-permanent.

One landscaping fire hazard is not having a firebreak between timber and the home. There should be at least a 30 foot buffer zone in place. The buffer zone can be created by replacing trees with grass, thinning the tree stand to construct a break between tree crowns, and pruning the remaining trees in the buffer zone to at least six to 10 feet above ground.

The number one cause of forest fires in Illinois is from trash burning. Always use common sense when burning. Open burning is regulated by state and local laws. Check with a local fire department to know what, if any, open burning is allowed in your area.

For more information on this topic, visit the Illinois Fire Safety Alliance website at www.IFSA.org.

Protecting non-target organisms during a pesticide application is always important. It can be especially difficult, however, if you don't know exactly what or where those non-target organisms are. Such can be the case with bees. Although most applicators are aware that protecting bees from pesticides is important many don't know exactly how to go about determining whether or not there is a potential for bees to be near their application site.

Bees, whether they are honey bees or wild bees, are beneficial insects. One of their most important roles is pollinating plants, including field crops, fruit, vegetables, and other crops. Applying a pesticide directly to blooming plants or allowing a pesticide to drift onto blooming plants can be fatal to bees. To protect their important role in agricultural production, it is critical to prevent inadvertent injury to bees from pesticides. While the following guidelines can help protect, bees, remember to always read the label for more specific information on bee safety. The label tells you whether or not the pesticide is toxic to bees. If possible, use a pesticide with low toxicity to bees.

Insecticides are generally more toxic to bees than other types of pesticides. If bees are near the application site, it is especially important to select a pesticide with low toxicity to bees if possible. The type of formulation also affects a pesticide's toxicity to bees. In general, granules and or pellets are safer to bees than sprays. Emulsifiable concentrates are less toxic to bees than wettable powders. Microencapsulated formulations of insecticides that are toxic to bees can be especially hazardous because the bees can carry the capsules back to their hive and wipe out the entire colony.

If you have to use a pesticide that is toxic to bees for an application near bees, try to make the application during a time when bees are least active. This can greatly reduce the risk of bee deaths. Before dawn and after dusk are times when bee activity is lower, so these would be safer times to make an application. Because bees do not fly actively at temperatures lower than 55 degrees F, cooler weather is also a safer time to make applications when bee safety is a concern.

If using a less-toxic pesticide or spraying when bees are not active is not possible, you will need to notify beekeepers about the upcoming application so they can take the appropriate measures to protect their bees. This could involve moving the colony or protecting by other means. You need to notify beekeepers at least 48 hours before the application is to be made. All beekeepers within 3 miles of the application site should be notified because bees can fly that far.

All three options discussed above–using a product less toxic to bees when spraying near them, spraying when bees are less active, or notifying a beekeeper about the coming application–require you to be aware of beekeepers near the application site. So, how do you find out about nearby beekeepers? The Illinois Bees and Apiaries Act requires beekeepers to register their hives with the Illinois Department of Agriculture's Illinois Bees and Apiaries Program, which maintains a list of all beekeepers and the locations for all colonies in Illinois.

To register their colonies with the Illinois Department of Agriculture, beekeepers need only to submit a one-page form, which is available online. There is no charge for registration, and a registration certificate is provided as proof of the registration. There is no charge for registration, and a registration certificate is provided as proof of the registration. You can learn more about the Illinois Bees and Apiaries Program by visiting http://www.agr.state.il.us/programs/bees/index.html.

New beekeepers are required to register within 10 days of acquiring bees, and beekeepers moving to Illinois have a 10-day period in which to register after arriving in the state. In addition to this initial registration, Illinois beekeepers are required every November to renew their registration. This ensures that an accurate and up-to-date list of bee colonies within Illinois is maintained. Required information for registration includes the beekeeper's name, address, county of residence, and phone number. For each apiary maintained by the beekeeper, the county, township, section number, address (or directions to), and number of colonies at the apiary must be provided. In addition, the name of the land-owner or person on the premise where the apiary is located must also be provided. Apiaries registered with the Illinois Department of Agriculture may be identified by weatherproof lettering at least a half an inch in height on the front of a hive.

Pesticide applicators can use this list of bee colonies in Illinois to determine if any hives are near the intended application site. There are two ways to access the list. The first is to phone the Illinois Bees and Apiaries Program at 217/782-6297. Another option is to contact your local University of Illinois Extension office. Each Extension office annually receives the list of beehives. By checking for nearby bee apiaries before making a pesticide application, you can help protect bees and the prominent role they play in Illinois Agriculture.

This is the time of year when ants are foraging around for food, and they will even come into your house looking for a meal. Ants can be red, brown or black, and their size from 1/16 inch to 1 inch in length.

David Robson, University of Illinois Extension horticulture educator, says that just about all ants can cause nuisance problems indoors. Here's a rundown on the types of ants you are likely to see around your home.

Carpenter ants are roughly 1/2 inch long and black. These ants cause damage if they hollow out wooden structures of a house to make their nest. These ants invade only soft, wet wood that is easy to break down. If you see large masses of these ants indoors, that's an indication of a bigger problem.

The cornfield ant is the common yard ant that invades the home. Mounds of soil between bricks and in the lawn indicate this insect's presence.

The pharaoh ant is 1/16 inch long and red. In early summer, most species of ants have winged males and females that can be seen in large numbers. These winged ants often are confused with termites. Ants have a constricted waist with elbowed antennae. Termites, on the other hand, have a thicker waist and no jointed antennae.

"One or two ants in your house is not an invasion," says Robson. "Ants are social insects that live in colonies, usually located outdoors in the soil. Occasionally, colonies are found under concrete slabs and in crawl spaces of homes."

Every colony is composed of a queen that lays eggs and worker ants that leave the colony in search of food for the queen and developing larvae. Ants feed on various materials depending on the species. They'll feed on seeds, insects, bread, sugars and oils. Some species can be found near aphid populations, feeding on their honeydew excretion.

Ants are generally not considered a damaging insect, but more of a nuisance in the household. When ants are seen in the home, they are looking for food to bring back to the queen and young ants. Therefore, ants do not pose a threat to humans.

"If you want to control the ants, find the colony and drench the nest with a recommended insecticide," suggests Robson. "Pouring boiling water on the nest will work to some degree, but you run the risk of damaging surrounding plants."

To prevent ants entering from the outside, spray a 3-foot barrier of insecticide on the soil and 3 foot up the wall around the foundation of the house. This barrier will repel the ants as they try to enter the house. As always, read and follow all labeled directions when using pesticides.

For indoor control, Robson says repellents and baits can be used. Read and follow directions on the products. Some of these products may be hazardous to pets, so make sure your pets are kept away from the treated area.

Sanitation is also important. Wipe down the kitchen counters and stove. Sweep and mop floors. Frequently run hot water down the sink, especially after using the garbage disposal. And finally, remove trash on a regular basis, daily of possible.