Farm Progress Show 2007 opens in Decatur at 7:00 a.m. on August 28. Contrary to the name, this event is not just for farmers. It is a truly educational event offering information on everything from home lawn and garden issues to global warming, alternative fuels, natural resource conservation and more. Farm Progress Show is a place where non-farm families can learn about the processes, equipment and skills essential to making the United States the "best fed" nation in the world. All of this is supplemented by the availability of great food choices served by volunteers from area churches, not-for-profit and fraternal organizations, youth service agencies, youth sports leagues and others. Money raised by volunteers during Farm Progress Show funds programs, services and projects throughout our area.

I am pleased to be able to say that the Decatur Farm Progress Show also offers health screenings not available at all Farm Progress Show sites. Decatur area healthcare providers work together to bring "no cost" and "very low cost" health screenings to anyone interested. You don't need health insurance to access Blood Pressure, Skin Cancer, Body Mass Index, Cholesterol, Blood Sugar, Hearing and PSA (Prostrate Cancer) screenings at Farm Progress Show. Visit the Health and Safety Tent for all of these and more. You can learn about Cancer Clinical Trials, Grain Bin Drowning, Farm Safety, Fire Safety, AgrAbility Services in Illinois, Health Power of Attorney, Public Health Services and others. Get a fee sample of sunscreen, a new set of earplugs or just get out of the sun and cool off for a few minutes under the Misting Canopy.

Remember to recognize those who so generously contribute to making our Decatur Farm Progress Show Health and Safety Tent such a great success. They include Carle Foundation Hospital, Central Illinois Us TOO Prostrate Cancer Support Center, Decatur Memorial Hospital Cancer Care Institute, Decatur Memorial Hospital Heart and Lung Institute, Decatur Memorial Hospital SHORE, Education Network to Advance Cancer Clinical Trials, Illinois AgrAbility, Illinois Fire Science Institute, Lions' Club of Illinois, Macon County Health Department, Mid-Illinois American Red Cross, Millikin University School of Nursing, Mental Health Alliance, Purdue University, St. Mary's Hospital, Southern Illinois University School of Medicine, Thrivent Financial for Lutherans, University of Illinois, University of Illinois Extension EFNEP/FNP, University of Illinois Extension – Macon County.

Teresa Easterly-Adams
Health Promotion Programs

Cooking outdoors on the grill is a good way to keep your kitchen cool during the hot summer. But you need to take a few basic safety precautions to prevent foodborne illness. Martha Winter, University of Illinois Extension nutrition and wellness educator, offers this advice:

• Keep everything clean. Make sure you have plenty of clean utensils. Thoroughly clean the grill before cooking. Scrape off the food build-up and clean with hot, soapy water.
• Marinate meat and poultry in the refrigerator. Do not reuse marinade from raw meat or poultry on cooked foods. If you want some of the marinade for sauce, set a small amount aside before putting in the raw meat.
• To shorten grilling time, you can partially cook food in the oven or microwave. Just make sure the food is taken immediately to the grill.
• Thoroughly cook meat and poultry and all cuts of pork until the internal temperature is at least 160 degrees. Cook chicken pieces until they reach an internal temperature of 165 degrees. If you don't have a food thermometer, check the color. Meat products should not be pink, and the juices should run clear. Also, NEVER partially grill meat or poultry and then finish cooking later.
• Put cooked foods from the grill on a clean plate. Do not let raw meat come into contact with cooked meat or other foods.

When it comes to adding bold flavors to beef, pork and chicken, there's nothing like rubs or marinades. They are perfect for people who want to add flavor without adding fat.

"Rubs consist of a mixture of herbs and seasonings which can be applied to meat either wet or dry. They are easy to make and best kept covered in the refrigerator for quick use," says Carol Schlitt, University of Illinois Extension nutrition and wellness educator. "To use rubs, simply spread or pat on the meat just before cooking, or up to five hours in advance."

For a spicy dry rub, combine in a mixing bowl 6 tablespoons dry mustard, 3 tablespoons dried oregano leaves, 2 tablespoons chili powder and 1 tablespoon each of garlic powder, pepper and salt.

Marinades not only add flavor to meats, but they can also tenderize if an acid such as vinegar or lemon juice is used. For best results, follow these tips:

• Always marinate meat in the refrigerator, never at room temperature.
• To tenderize meat, marinate at least six hours, or as long as overnight. Marinating more than 24 hours causes surface meat fibers to break down, resulting in a mushy texture.
• To flavor meat, marinate for at least 15 minutes or up to two hours.
• Always discard leftover marinades that have been in contact with raw meat.

For a quick Teriyaki Stir-Fry marinade to add flavor to meat, combine 1 cup soy sauce, 3/4 cup honey,1 tablespoon minced fresh ginger and 1 teaspoon minced garlic.

If you haven't been to the Farmer's Market yet, what are you waiting for? There's nothing like buying fresh, locally grown produce.

"Most of the time, produce is picked just before the grower heads to the market, which means you get great flavor, texture and color from the fruit or vegetable," says Jennifer Nance, University of Illinois Extension educator. "Peppers, cucumbers and tomatoes are just a few of the tasty treats you're likely to find right now."

So what should you look for? Look for produce that is free of obvious decay and has a nice color and texture. Nance says that peppers should have a deep color, glossy skin, and be relatively heavy in weight with firm sides. Avoid peppers that are wilted or have soft walls. Cucumbers should be dark green and firm over their entire length. Avoid overgrown cucumbers that have a dull color or are yellowing. Also watch for cucumbers with withered or shriveled ends. Look for tomatoes that are smooth, well ripened and reasonably free of blemishes. Avoid overripe or bruised tomatoes, and tomatoes with sunburn (green or yellow near the stem scar) and growth cracks (deep brown cracks around the stem scar). If you aren't planning to eat the produce right away, or if you want to have it later in the year, tomatoes and peppers can be easily frozen. For peppers, simply wash, cut out the stems and remove the seeds. Cut the peppers into strips or rings. You can either freeze on a tray and then transfer to a freezer storage bag or freeze directly in the bag. Tomatoes are simple, too. Wash and dip the tomatoes in boiling water for 30 seconds to loosen the skins. Core and peel. Tomatoes can be frozen whole or cut into pieces before placing in a plastic freezer bag.

"Use frozen tomatoes for cooking because they will not be solid when thawed," says Nancy. "Unfortunately, cucumbers really don't freeze well. So enjoy them while they are fresh."

Easy Cucumber Salad

Wash and slice tomatoes, cucumbers and peppers. Combine vegetables in a bowl with lite or low-fat Italian salad dressing. Serve immediately or marinate in refrigerator a couple of hours before serving.

Dilled Cucumbers
2 medium-size cucumbers
1/2 cup reduced-fat sour cream or plain yogurt
1/4 cup chopped fresh dill
Salt and pepper

Wash and thinly slice cucumbers. Mix yogurt or sour cream with dill and combine with cucumbers. Salt and pepper to taste.

Summer means picnics, barbecues and fresh sweet corn. And fresh sweet corn cooked to perfection at your family picnic or barbecue is sure to be a hit. But when you go to purchase sweet corn, how do you know what to buy?

Jananne Finck, nutrition and wellness educator for University of Illinois Extension, says to look for sweet corn with silks that are brown and dry, and the tips of the ears should be full. To check the corn, pull back the husks at the end of the ears and make sure the kernels of corn are filled out.

For best quality, the corn should be in the milk stage, which means the corn is at its sweetest. If a kernel is broken, the white milk should come out of the corn. If there is no liquid, the ear has passed its prime, and the kernels will be doughy.

For best eating, sweet corn should be enjoyed right after harvest. Sugars in corn that have been allowed to sit will break down very quickly. Corn that is the sweetest will keep for about a week in the refrigerator.

Several varieties of sweet corn are available today. Some, such as super sweet, have more sugar than other varieties and will keep longer in the refrigerator. You'll also find different colors of sweet corn–white, yellow and the varieties which have both colors of kernels on the same ear. Individual preferences vary, so you will need to try different varieties to find your favorite.

As for nutrition, sweet corn is a starch vegetable. One-half cup of cooked sweet corn has about 90 calories. A medium ear of 6-3/4 to 7-1/2 inches long is about 77 calories, 3 grams of protein, 17 grams of carbohydrates and 1 gram of fat.

To cook fresh sweet corn, steam 4 ears with a small amount of water in a covered pan for about 5 to 10 minutes or until tender

Sweet corn can be preserved for later use by freezing, canning or drying. For best quality, corn should be preserved right after picking. For more information about home food preservation, contact your local Extension office, or visit the National Center for Home Food Preservation at www.homefoodpreservation.com.

Sweet Corn Salad

2 cups fresh corn kernels (about 6 ears)
1/2 cup light mayonnaise
1/2 cup fat free sour cream
1/2 teaspoon Dijon-style mustard
Salt and pepper to taste
Lemon juice

Remove corn from cobs. Steam until corn is tender, about 4 minutes. Drain and cool corn. Mix together light mayonnaise, fat-free sour cream and mustard, add cooled corn. Add salt, pepper and lemon juice to taste. Garnish with cherry tomatoes or slices of tomato. Serves 6.

Nutrient Analysis Per Serving (without adding salt or tomatoes): 150 calories, 3 grams protein, 19 grams carbohydrate, 7 grams fat, 2 milligrams cholesterol, 183 milligrams sodium. Exchanges: 1 bread/starch, 1 fat.

This is the Question: To Declaw or Not Declaw

Many cat owners have made declawing a part of the "new kitten" routine, along with vaccines and spaying or neutering. However, a large portion of the cat-loving community is opposed to this practice.

According to Dr. Tobin Eshelman, surgery resident at the University of Illinois Veterinary Teaching Hospital in Urbana, declawing is a procedure that, like any elective surgery, has pros and cons.

Because this is a procedure that requires general anesthesia, many pet owners choose to have it done at the same time as a spay or neuter. The procedure itself involves the removal of the cat's nail and, with it, amputation of the third phalanx (last of three bones) in each digit of the animal's forepaw.

Many cat enthusiasts are opposed to the practice. Some pet lovers, including some veterinarians, maintain that a cat may have permanent trouble walking or balancing after a declaw procedure, and that a cat's personality may change since its claws, which are a natural defense, are removed.

Dr. Eshelman explains that there is a small incidence of complications associated with the procedure surgery, such as infection of the surgery site, recurrent lameness, or incomplete removal of the third phalanx, which can be a source of pain and, rarely, nail regrowth.

As with most surgeries, there's also the issue of post-operative pain. It's difficult to assess how painful a cat's forepaws feel after the procedure, since cats are unable to verbally describe their discomfort. Determining pain levels for animals is a matter of human interpretation, and many people feel that a declaw procedure is more painful than other elective surgeries.

"The veterinary community has come a long way in the past ten years in improving our pain assessment and pain management techniques," Dr. Eshelman points out, "so post-operative pain associated with the declaw procedure can be recognized and managed more effectively than it used to be." Clinical research has shown that new combinations of trans-dermal patches, local nerve blocks, oral anti-inflammatory drugs, and injectable drugs can significantly reduce signs of pain in cats when used in combination with the traditional injectable and oral pain medications.

Some cat lovers believe that declawing cats can also affect their demeanor and behavior, since scratching is a natural behavior that provides exercise, a natural form of defense, and enjoyment.

Dr. Eshelman says, "Some cats look at their paws and bat them around shortly after surgery; it is difficult to tell whether they are painful or simply resenting the thick boxing-glove bandaging around the paws. In my experience, once the bandages are removed, few owners report emotional trauma or abnormal behavior in their cats. Also, declawing is not recommended for cats that will spend any time outdoors, since they lose the defensive function of their nails."

Once a cat is declawed, it's important to provide it with plenty of toys and activities that mimic their predatory chasing behavior. This may offset boredom or inactivity if it stops scratching.

Dr. Eshelman understands the many reasons people may oppose declawing, but he explains that a declaw procedure can improve the human-pet relationship if a cat constantly destroys furniture or harms family members with its claws.

Another veterinarian at the University of Illinois Teaching Hospital, whose cats were declawed past the kitten stage, did not witness a change in their demeanor. "I used to feel that declawing was cruel, but when I finally had it done to two of my cats, I found that it really improved my mood and my relationship with them. I didn't realize how much their scratching behavior was stressing me out, making me a cranky, bad pet owner."

Both veterinarians recommend that if a pet owner decides to have their cat declawed, that they get the procedure done while the cat is young, since a younger cat may adapt better to the change.

If a pet owner believes that declawing isn't right for their cats, there are several alternatives, both surgical and non-surgical, to minimize destructive scratching behaviors. Another surgery option is deep digital flexor tendonectomy, a less invasive procedure in which the tendon that extends the claws outward are cut, so the cat still has its full digits but cannot extend its claws. Regular nail trimming is still required after this procedure, but most cats are not able to be as destructive with permanently retracted claws.

Simply trimming a cat's nails regularly can minimize the damage those nails can cause. Training your cat to use a scratching post can deter your cat from scratching furniture and provides exercise and enjoyment. Other play activities, such as chasing toys or laser pointers, can also exercise a cat's predatory instincts.

Dr. Eshelman also likes a product on the market called "Soft Paws," soft-tipped plastic covers that slip over a cat's nails. They simply glue on and last several weeks. Cats may take a few days to get used to them, but once they do, they can scratch as they normally would without damaging furniture or harming family members.

Dr. Eshelman sums up, "When it comes down to a pet owner getting stressed out and frustrated with his cats' scratching, I'd rather see the cat without front claws than see the cat without a home."

For more information about declawing and alternatives, consult your veterinarian.

Do financial web sites and magazines intimidate you? Does your broker or investment adviser use terms that confuse you? Do you hesitate to ask questions because you might reveal how ignorant you really are?

"Many intelligent people say investment is totally foreign to them," according to Karen Chan, CFP® and consumer & family economics educator with the University of Illinois Extension. "But there may be two issues. Yes, you may not be very familiar with the correct terms, but the fault may also lie with your broker or adviser. They aren't trained as educators, and they may not be very good at explaining concepts in a way that is easy for the lay person to grasp."

But don't let them off the hook, Chan advises. "You are the boss in this situation. Your financial professional works with you. So act like the boss: don't nod in silent agreement when you're confused. Speak up. Ask her to explain more or give an example."

"You can't obey the first rule of investing–to invest only in what you understand–when you don't understand what your financial professional is saying," continues Chan. "And this is a high-stakes situation: your money, and therefore your future, is riding on it!"

Educating yourself also can be part of the solution. You might try subscribing to a financial magazine that will give you manageable bites of information each month. Or stop at your local library and visit the finance section. Leaf through a few books and see which ones speak in terms you're comfortable with. You can check out a few and try them out.

Chan is part of a team of educators with University of Illinois Extension who have developed a web site that can help. Plan Well, Retire Well (www.RetireWell.uiuc.edu) is an interactive web site that clearly explains how money grows over time, the difference between a stock and a bond, how tax-deferred retirement plans help your money grow faster, and many other financial concepts.

For years, Chan has delivered live workshops she calls Informed Investing. "The most common comments I get from participants in these workshops are things like, 'For the first time, I really understand how stocks work.' After experiencing this kind of learning, they get it. We wanted to give our web site visitors the same experience."

To reach that goal, Chan's team of educators taped segments from her presentation and included it in the web site's "Choose Investments" section. Users can listen to the series of short audio segments accompanied by PowerPoint slides. Using concrete examples that listeners can identify with, the audio segments cover stocks, bonds, mutual funds, risks of investing, and strategies for managing those risks. "I sometimes challenge people to see how different it feels when it's an educator explaining these things," says Chan. "I love it when people's eyes light up and they say, "Yeah! I get it!"

Many households are switching from traditional light bulbs to compact fluorescent bulbs, or CFLs. These bulbs use significantly less electricity. According to Energy Star, if every American home replaced just one light bulb with a CFL, we would save enough energy to light more than 2.5 million homes for a year and prevent greenhouse gases equivalent to the emissions of nearly 800,000 cars.

Most compact fluorescents contain 4 to 5 milligrams mercury, which is an essential component for these types of lamps. Mercury vapor in the lamp is used in conjunction with phosphor to produce visible light.

"Any product containing mercury should be handled with care because chronic exposure to mercury poses health risks," says Duane Friend, University of Illinois Extension natural resources educator. "Normal operation of CFLs does not pose a health or environmental risk but improper disposal does. When these lamps break, they release mercury–and that's what happens when CFLs are thrown in with the regular household trash."

If a compact fluorescent bulb is broken in the home, there are things you can do to decrease your risk of mercury exposure.

"Glass pieces should be swept up, not vacuumed," says Friend. "Carefully place the broken glass pieces in a plastic bag that can be sealed. If possible, ventilate the room by opening the windows."

For CFLs that no longer work, place the bulbs in a sealed plastic bag and dispose through a Household Hazardous Waste collection site. To find out when a collection is taking place, check the Illinois Environmental Protection Agency schedule at:

www.epa.state.il.us/land/hazardous-waste/household-haz-waste/hhwc-schedule.html

For more information, visit the following websites:

www.epa.state.il.us/land/fluorescent-lamps/

http://lamprecycle.org/

www.energystar.gov/index.cfm?c=cfls.pr_cfls

Teens' Risky Behaviors are Affected by Family Economic Pressure

Teens whose parents face severe economic problems bring their families' problems to school with them. And, in many cases, risky behaviors are the result. A research team led by Rand Conger reported these findings in a 18-year study of teens whose families were affected by the Farm Crisis of the 1980s.

"Some teachers responded by probing gently to find out what was going on at home, giving the anxious teens support, and making school a safe place where they could try to make sense of what was happening to their families," said Rand Conger at the 2007 lecture of The Pampered Chef Family Resiliency Program at the University of Illinois.

"Other teachers responded to their student's distress by saying: This isn't your problem. Your job is to study and keep up with your responsibilities at school," he added.

School support made a huge difference in the lives of the first group of teens, said Conger, a distinguished professor of human and community development at the University of California, Davis. When teens had teachers who simply wanted to conduct business as usual, the students didn't fare as well, he said.

Conger was well placed to study the factors that led to resiliency in the lives of these young people. His landmark study of 558 rural Iowa adolescents, which began during the economic downturn, is now in its 18th year and has followed the lives of these teens from mid-adolescence to adulthood.

He has developed a profile of an "adaptive adolescent," a teen whose characteristics include high impulse control, conventional beliefs about right and wrong, and high problem-solving abilities. Such a teen is also likely to enjoy school and to work well with others.

Conger has also identified the social resources that contribute to resiliency in youth. They include good friends, financial and social stability, available and supportive friends, and warm, supportive families that are low in conflict.

His observations have made Conger a believer in prevention education programs and therapeutic interventions to assist at-risk adolescents. "We can modify environments and change outcomes," he said.

"Interestingly, because this study has spanned 18 years, we've been able to make some observations about successful transitions from the teen years to adulthood," he said.

The researcher said that one important marker of a successful adulthood is a stable and supportive romantic relationship. "The ability to develop a satisfying relationship at 19 or 20 was strongly connected to the ability to form a happy intimate relationship at 29 or 30," he said.

Conger described a successful romantic relationship as being "calming and soothing; committed; high in warmth, support, and appreciation; and low in conflict, hostility, and contempt."

Relationships that have these characteristics are "an important element in the success of the next generation of children," he said.

He noted that adults tend to raise their children as they were raised. "However, good parenting can be learned. People who grew up in hostile environments can be influenced, for example, by the nurturing parenting behaviors they see in their partners" he said.

"Although adolescence is a time of risk, adulthood is usually a time of recovery," he added. "Resilience depends on both the individual teen's adaptability and the social support that is available. We can influence both by targeting interventions to particular teens and by promoting social resources and preventive education programs for a adolescents."

The mission of the University of Illinois Extension is "to enable people to improve their lives and communities through learning partnerships that put knowledge to work." Parents, teachers, volunteers, business owners, civic leaders, and others who work with and on behalf of young people, families, and communities can become involved in character education and promote ethical decisions in all facets of the lives of children and adults. University of Illinois Extension offers training and resources about character development across Illinois.

What is Character Education? Character education is about teaching people to make sound moral judgments. At its best, character education is integrated into every aspect of a person's life–home, school, work and community. Author and professor, Dr. Thomas Lickona, describes character education's goal as teaching people to "know the good, love the good (develop a conscience) and do the good." In many character education efforts, community members come to consensus about the virtues ("the good") they would like people in the community to possess. The Character Counts! Coalition, for instance, focuses on trustworthiness, respect, responsibility, fairness, caring and citizenship. What is most important, especially when teaching children, is that a community uses a common language.

What Character Education is Not: Character education is not an add-on program nor a once a month lesson that works like a vaccination needing only a booster shot now and then. And it's not simply about obedience and fostering one person's or group of people's definition of ethics or character.

Planning an Evening Garden

As evening is the primary time for most people to enjoy their garden, why not plant for this time of day said a University of Illinois Extension horticulture educator.

"To those who work all day, the garden is a calming refuge at home," said Martha Smith. "Why not plan and plant for this time of day? Choose a garden site that is easily viewed from a comfortable spot, such as your favorite chair on a deck or a rocker on a porch.

"You have worked all day and now you can sit and relax and enjoy an evening garden."

To ensure enjoyment, select plants that will give the best show from 6 p.m. until nightfall and beyond.

"Colors are important for your evening garden," she noted. Dark, cool colors such as purple and deep blue will be lost at dusk. Light colors take on a luminescent quality in the evening. White, cream or yellow will pop out. Pale pinks and blues will work, but place them adjacent to lighter colors or against white fencing to accent the contrast."

Perennials come in and out of bloom according to the season. Gardeners should choose spring, summer and fall bloomers to ensure a continuous flow of color.

For white flowers, Smith recommended tall garden phlox, oriental lily, Shasta daisy, spring anemone, baby's breath, Euphorbia corollata, boltonia, tulip, daffodil, bleeding heart or gas plant.

Soft yellow or creams can be found in "Moonbeam" coreopsis "Crème Brulee coreopsis, daylily, hollyhock, fall mums, or columbine.

"Annuals will bloom all season and fill those in-between times when the perennials aren't at their peak," she said. "Alyssum, impatiens, petunias, geraniums, verbena, cosmos, or spider plant all offer light colors that will shine in the low evening light."

It is important to also remember foliage color.

"Stay away from the burgundy foliage as well as plain dark green," Smith recommended. "Introduce silver foliage with artemesia, dusty miller, lambs ear, or yarrow. Yellow foliage will really shine with plants such as hosta, barberry, veronica, caryopteris, or coleus.

"Chartreuse foliage is popular. Look for more introductions boasting this lime color such as 'Marguerita' sweet potato vine. Foliage with variegations of white or gold also works well."

Fragrance is an important factor in the evening garden, too.

"Spring-blooming hyacinth, night-blooming stock, sweet pea, carnation, peony or nicotiana all will add a delicate scent to your garden," said Smith. "Herbs are also great for fragrance. Creeping thyme underfoot or a rosemary plant within reach to pinch for a fresh jolt of fragrance are great additions to the evening garden.

"Moon vine (Ipomoea alba) has large white flowers that open in the evening and glow. Their fragrance attracts night pollinators which provide added entertainment in an evening garden.

There's a tendencyto applyinsecticide as soon as we see any bug on our plants. Unfortunately, this can create more problems than are solved. Overuse of pesticides can kill beneficial insects, damage the environment and reduce the quality of fruits, vegetables or flowers. For example, one of the causes of thatch is the overuse of pesticides that kill soil organisms that break down the grass stems and roots.

Most horticulturists recognize a series of three questions that need to be answered before using a pesticide. The first one is "What is the problem?" Insect damage may appear more disease-oriented and vice versa. As an example, leafhoppers on red maples and redbuds give the illusion of herbicide injury. Only by careful observation of the plants throughout the day and night can the insects be detected. Spraying for disease control would have no effect on the insects.

Once the problem is identified, the next question becomes "Is the damage severe enough to warrant control?" Most homeowners will think the damage is severe enough. We haven't developed a tolerance for one damaged leaf or worm eaten apple on a plant. Unfortunately, the damage, especially in mid to late summer, may be only an appearance problem and nothing more.

Yet, if it's more expensive to buy the chemical and equipment needed to spray than it is to do nothing, control really isn't warranted. Determining this economic threshold level requires practice. Not everyone agrees on the thresholds for every plant. Damage may also appear more severe initially than the final results indicate. Experience is the best teacher in these cases.

Finally, the last question to be asked is "What's the best control?" Chemicals should be the last option, not the first. Cultural, physical, mechanical and biological controls are considered before resorting to the spray bottle.

Cultural control implies the proper growing conditions of the plant. Proper watering, fertilizing and weed control fit in this group. It also includes sanitation. Damaged leaves and plants are removed from the garden and either composted, buried or burned. Using varieties resistant to disease infections or insect infestations is considered cultural control.

Physical control is literally removing the pest. Stepping on an insect is a classic example. So is hand picking. Pulling up a weed is another.

Mechanical controls are items such as fly swatters or bricks for crushing insects. Placing a stick next to a tomato plant or planting it in a Styrofoam cup to prevent cutworm injury is another example. Window screens are another.

Birds, other insects and bacteria are biological control. Many of our so-called organic insecticides such as Dipel or Thuridide (Bacillus thuringienwsis) fall into this category.

Only after eliminating the above alternatives should chemicals be used. Make sure you choose the chemical that controls the insect while doing the least harm to the environment. Pick chemicals that can be used in small dosages, also. Always read and follow all labeled instructions before using any chemical.

"A new twist to an old drug seems to make it more appealing to kids," says Dan Dawson, University of Illinois Extension prevention educator. Flavored methamphetamine is the newest form of the dangerous street drug made from ephedrine and toxic chemicals such as lye and drain cleaner. In some cases it appears that the flavor and coloring has been added to the Meth during the cooking process, which would mean the drug does not have any less potency than its counterpart. Called "Strawberry Quick," it is basically Meth with pink coloring and strawberry flavoring added to remove the bitter taste of plain Meth. It looks like rock candy and, in some cases, has been diluted to soften the burning sensation when taken.

Due to the chemical properties of Meth, it easily mixes with any water-based liquid. Caffeinated, high-sugar energy drinks and sodas often litter areas where Meth cookers manufacture the drug, sometimes used as a chaser to the stimulant. Outside of drinks, law enforcement has seen Meth mixed with a variety of candy, cola and chocolate.

"Traffickers of Meth are out there attempting new ways to 'market' their product whether they are young customers or older," adds Dawson. "This new form of Meth has a more user-friendly appearance, if you will. When it is put into this kind of format, younger people may think that it is less harmful." The drug cartels operate just like any other corporation would–if they want to increase their market share then they're going to have to change something about it. This is just an evolution. They've saturated the heavy users, now they are moving onto some other people. Law enforcement is concerned that this new type of Meth will be more attractive to a younger crowd and may surface in schools. Some reports suggest that on a nation-wide scale, the number of Meth labs being found has decreased, but the amount of Meth being seized has increased steadily. The increase of Meth is primarily being attributed to the increased production and distribution from Mexico.

"Strawberry Quick" appears to have originated in California, where drug dealers have a history of colorful marketing tactics aimed at kids. Additional states that have confirmed reports of "Strawberry Quick" include Missouri, Nevada, Texas, Arkansas, Washington and Wisconsin.

Each summer we hear tragic reports of young children being left alone in vehicles and dying from getting overheated. Patti Faughn, University of Illinois Extension family life educator, Springfield Center, reminds parents of young children that it is critical not to under-estimate the dangers involved. Heat stroke and death can occur in a matter of minutes. In fact, 29 children died last year after being left in vehicles during hot weather.

From 1998-2004, approximately 33 deaths occurred each year from children being left alone in a vehicle. Ninety percent of these deaths involved children who were 3 years old or younger.

Parked Car Facts

Some important facts for parents to remember include:

• On a sunny day, temperatures of only 60 degrees Fahrenheit can create a dangerous oven within minutes inside a parked vehicle with closed windows. Dark colored seats also attract and increase heat conditions.
• Young children's core body temperatures rise 3 to 5 times faster than an adult's. Because heat affects children more quickly and severely than adults, children are especially vulnerable to brain damage and death.
• Air temperature in the 90's can heat up within 20 minutes to dangerous levels of 125 degrees in a closed vehicle. Within 40 minutes, that same temperature can rise to 140 degrees.
• Young children can climb inside a parked vehicle and become trapped, unable to get out.

Some Simple Steps to Protect Young Children

• Lock your vehicles at all times–doors and trunk–even in the driveway or garage. Young children can climb inside and become trapped, unable to get out.
• Never leave a child alone in a parked car, even with the windows down.
• Teach children not to play in or around cars. Keep car keys out of reach and out of sight of children.
• If your vehicle has child-resistant locks, teach older children how to unlock the doors.
• Plan to take children with you while running errands or make needed arrangements for them to be left in a caring environment with a competent person.
• When making plans with parents, consider and discuss arrangements that may be needed for all children involved.
• Consider contacting your car dealership to get your car fitted with a trunk release mechanism.
• Fold windshield shades to keep the interior of a car from getting hot. However, it does not make it safe for a child to be left inside.

Heatstroke is a life-threatening condition. If you find a child in a parked car, call 911, and get air to the child, even if a window needs to be broken. For more information go to:

www.usa.safekids.org

A recent survey conducted by the Center for Disease Control indicated that 76% of consumers knew that a Tetanus booster is recommended every 10 years. Yet more than half of all adults have not kept their immunization shots up to date. Those in contact with soil through farming, work or gardening need to recognize their risk.

Often adults associate Tetanus with rusty nails, yet there are two potentially fatal diseases, Tetanus and Diphtheria, that are caused by exposure to the disease causing soil bacteria. Tetanus bacteria are found everywhere in the environment including soil, dust, insects bites and animal bites. Symptoms may not show up for 3 days to 3 weeks. The first symptoms often include stiffness in the neck and trouble swallowing. Later paralysis and death can occur. Tetanus is not contagious

Diphtheria is caused by bacteria. It is a concern when traveling abroad where the disease is not as controlled through immunization as it is in the U.S. Diphtheria is contagious so vaccination is the best line of defense. This disease is difficult to diagnose, complicated to treat and often requires months of recovery or can possibly end in death.

How do you keep yourself safe? Make certain your children are immunized. Check with your doctor for your immunization records. Boosters should be given every 10 years. Wear gloves and protective clothes when working with soil. Thoroughly clean cuts and scratches immediately. Of all the tetanus cases reported between 1998 and 2000, 31% came from injuries while gardening or farming. Tetanus and Diphtheria are two diseases that can be avoided with immunizations and proper care when working in the soil.

If overwhelmed with a bounty of tomatoes and vegetables from your garden, consider making salsa, said an University of Illinois Extension educator.

"While there are many types of salsa available commercially, this summer you might consider making garden-fresh tomato salsa," said Jennifer Fishburn. "A basic tomato salsa recipe includes tomatoes, peppers, onions, garlic, cilantro, and tomatillos. The plants can flourish in your garden with little care in a full sun location."

The type of tomato used will affect the thickness and quality of the salsa, she explained. The best types of tomatoes for salsa are paste tomatoes, such as "Roma" and Viva Italia," which are firmer, have less water, and produce a thicker sauce than slicing tomatoes. Slicing tomatoes such as "Big Boy" and "Celebrity" yield a watery, thinner salsa.

"Peppers give the kick to salsa," she said. "the taste and degree of heat of the salsa will vary by the type of pepper, quantity, and part of the pepper used. Peppers from mildest to hottest are Bell, Jalapeno, Cayenne, Thai, and Habanera.

"The heat of the pepper is concentrated in the membranes, the white lining, of the fruit. Because the oils can cause skin irritation or burns, it's best to wear gloves when handling hot peppers. A cooking tip–one type of pepper can be substituted for another type in a salsa recipe."

Fishburn said it is important to select tomatoes and peppers with good color, free of insect damage, and with blemish-free skin. Tomatoes should have a plump shape with texture that is slightly soft to the touch. Avoid using fruit that is bruised, overripe, or on frost-killed vines.

"Onions are cool-season vegetables that prefer good fertility, adequate soil moisture, and cool temperatures. Some varieties are more suited for harvesting as green onions while others dry and store well.

"There are red, white, and yellow varieties. 'Super Star F1 Hybrid' is a white sweet onion suitable for salsa. Choose onions that are firm and free from cuts and bruises."

To grow the largest garlic bulbs, plant individual garlic cloves in well-drained soil in the fall about six to eight weeks before the ground is expected to freeze. Plant cloves two inches deep and mulch to prevent heaving in the winter. Garlic varieties vary in taste, texture, and after-taste.

"Fresh cilantro is commonly added to salsa to give it a distinct flavor," said Fishburn. "Cilantro is a sun-loving annual that is easy to grow from seed. Select varieties which are known for foliage rather than seed production. Consider a slow-bolting cultivar such as 'Santo.'

"Successive plantings are necessary to maintain a supply of cilantro. Cilantro is referred to as coriander when grown for its seeds."

Tomatillos, known as Mexican husk tomatoes, resemble small green tomatoes with a husk. Remove the dry outer husk before using. They do not need to be peeled or seeded. Tomatillos have a tart flavor similar to green apples.

"For more information on growing and harvesting vegetables, visit the U of I Extension 'Watch Your Garden Grow'

http://www.urbanext.uiuc.edu/veggues/website," she added.

Poison ivy (Toxicodendron radicans) can be a nightmare, said a University of Illinois Extension horticulture educator.

"It can cause skin irritation if the plant resins–urushiols–come in contact with the skin," said Barbara Bates. "The rash and accompanying itching is an allergic reaction.

"Not all persons are allergic, but most are and some will develop the allergy over time. To those who are sensitive, even the leafless winter and early-spring stems should be avoided."

Despite its name, poison ivy is not a true ivy like English ivy, she noted. It is a woody vine in the same family as sumac, cashews, and magnolias. Native to North America, it often grows as an under-story shrub or vine.

"Poison ivy is very shade tolerant, but it is very adaptable and can be found in almost any habitat–sun or shade, wet or dry," Bates explained. "It is easily spread by birds who feed on the fruits. The fruits are whitish-gray berries that grow in clusters and ripen in the fall. The clusters of fragrant white flowers appear late in the spring."

While it is a vine, poison ivy may grow as a groundcover, spreading by underground roots. It may also grow as a vine, clinging by aerial roots, vertically up tree trunks or on structures such as fences or utility poles.

"Once it establishes itself in a vertical growth habit, lateral branches reach our horizontally several feet and blend with tree or shrub branches at upper body level," she said. "Recognition of the leaves and observation of hairy vines on tree trunks can help avoid contact.

"The rhyme 'leaves of three, not for me,' is a good thing to remember, but know that there are many plants with leaves bearing three leaflets."

Poison ivy has compound leaves with three leaflets connected at a central point, all of relatively equal size. The leaflets are longer than wide but size varies based on growing conditions. New leaves emerge with a red tinge, turn dark green in summer, and change to a rich, red color in the fall.

Leaflets have few to no teeth on the margins and are arranged alternately on the stem. Stems have wiry hairs and are brown to gray. Stems can become quite large in diameter–up to several inches–and densely hairy.

"Poison ivy can be confused with several other woody species, including box elder, some brambles, fragrant sumac, and Virginia creeper," said Bates. "To differentiate, look for green to red stems arranged opposite to each other on the box elder. Brambles (Rubus) have red to purplish mature stems armed with thorns and leaves with regularly toothed margins. Fragrant sumac has three glossy green leaflets of unequal size, with regularly-spaced rounded teeth on the leaf margins. The stems are softly hairy, but do not cling or climb.

"Virginia creeper has five to seven leaflets emanating from a central point."

The three methods recommended for controlling poison ivy are digging or grubbing; severing the vine and then treating the regrowth with a herbicide; or applying a herbicide to individual leaflets.

"Always wear protective clothing when working around poison ivy," Bates noted. "If your hands become infected, you can spread the irritant to other parts of your body. Contact with clothes or pets that have picked up the sap can cause a reaction.

"Smoke from burning leaves or vines, even after they have dried, can cause lung and throat irritation. See a doctor if this happens."

Bates said that when pulling the poison ivy plant, be sure to remove the entire root so the plant will not re-sprout.

"If the vines are growing vertically, sever them at the base and carefully pull them down using a rake and dispose of them," she said. "Glyphosate, a non-selective systemic herbicide, should be applied to new sprouts that arise.

"Glyphosate should only be applied to actively growing foliage. Several repeat applications may be necessary. Always read and follow the instructions on the label."

Strawberries have lots of vitamin C, as well as some quercetin (KER-suh-tin), an antioxidant that protects cells from damage. Enjoy them in this salad with buttery-tasting lettuce and a sprinkling of milk cheese and tangy dressing.

4 cups torn Boston Bibb lettuce
1 cup sliced fresh strawberries
1/2 cup shredded part-skim mozzarella cheese
1/3 cup bottled low-fat balsamic vinaigrette dressing

In a serving bowl, place lettuce, strawberries and cheese. Drizzle with vinaigrette and gently toss to coat salad with dressing. Serve.
Makes 4 servings. Per serving: 78 calories, 4 g total fat (1 g saturated fat), 6 g carbohydrates, 5 g protein, 2 g dietary fiber, 247 mg sodium.

With hot summer temperatures comes the increased risk of thunderstorms. Lightning reportedly kills an average of 67 people each year in the United States.

Duane Friend, University of Illinois Extension natural resources educator, offers these tips to protect yourself and your family from a lightning strike:

• When you see lightning, count the time until you hear thunder. If that time is 30 seconds or less, the thunderstorm is within 6 miles and is dangerous. Seek shelter immediately.
• Do not stand under or next to a tree. If you cannot get to an indoor location, crouch in the open, keeping twice as far from a tree as it is tall.
• If you are with a group of people outdoors, keep several yards distance from each other. Unless well grounded, open pavilions or small shelters will not provide adequate protection.
• Lightning can enter a building through a direct strike, through wires or pipes that extend outside the structure, or through electrical, phone, plumbing and radio/television antennas. If you are indoors, avoid contact with corded phones and electrical equipment. Also avoid contact with plumbing, and do not lie or lean on concrete floors and walls. Stay away from windows and doors, and stay off porches.
• Typical surge protectors will not protect equipment from a lightning strike. During a storm, appliances and electronic equipment, including antenna connections, should be unplugged to the extent possible.

If someone is struck by lightning, call 911 or other emergency services. Check the victim's breathing and pulse, and begin CPR if necessary and if you are trained to do so. The victim may have burns where lightning entered and left the body, broken bones, loss of hearing or eyesight, and other nervous system damage.

For more information on lightning safety, visit www.lightningsafety.noaa.gov/overview.htm.

Mold can grow on your basement wall, shower door, or even in your refrigerator. If conditions are right, mold can grow just about anywhere in your home. Mold spores in the air can cause illness, so reducing mold in the home is important for your health.

"Mold is a microscopic fungus that releases spores into the air," explains Lois Smith, University of Illinois Extension consumer and family economics educator. "The spores settle on surfaces and grow, sometimes producing a musty smell. Mold can appear as a discoloration of white, orange, green, brown, or black growth. Mildew is a common mold."

Conditions that support mold growth on various surfaces include warm temperatures of 77 to 86 degrees, moisture or high humidity, and oxygen. Molds thrive on organic materials such as cotton and wool fibers, paper, leather, and wood, or on surfaces that contain even tiny amounts of food, grease, or soil. Mold growth can deteriorate wood and clothing.

Typical problem areas for mold include the bathroom, laundry room, and basement since they are areas of high humidity. In the basement, condensation from an air conditioner or dehumidifier leaky pipes or water standing in sump pump areas can support mold growth. Shower walls in bathrooms are also common areas for mold.

If mold appears on walls or floors, first clean the surfaces with a detergent. Then mix a solution of 1/4 cup chlorine bleach (5.25 percent sodium hypochlorite) with 1 gallon of water to disinfect the area. Allow the solution to stay on the surface for 15 minutes before rinsing with clean water. Use a fan, dehumidifier, and air conditioner to dry the surface quickly. If the outdoor air is dry, a window can be opened to help promote drying. The chlorine/water solution will kill the mold. However, new mold growth will appear on the same surface if the conditions continue to be right for growth.

"To prevent mold growth, keep surfaces clean and dry," advises Smith. "In humid conditions, use a dehumidifier to dry the air and turn on fans to help with air circulation. Wipe down shower stalls after use and vent clothes dryers to the outside of the house. Seal cracks in basement walls to keep moisture out."

For more tips on preventing and eliminating mold in the home, visit the You and Your Family website at http://web.extension.uiuc.edu/regions/SIfamily/. You'll find a free fact sheet in the Around the House section of the website.

In 2005, the U.S. Department of Agriculture (USDA) and Health and Human Services (HHS) released our latest Dietary Guidelines. These guidelines include key recommendations for whole grains, since diets rich in dietary fiber have been shown to have numerous beneficial health effects.

USDA and HHS recommend consuming three or more ounce-equivalents of whole-grain products per day, with the rest coming from enriched or whole-grain products. In general, at least half of the grains should come from whole grains. Note "ounce-equivalent" in the grains food group refers to the amount of food counted as equal to a one-ounce slice of bread, 1 cup of breakfast cereal or 1/2 cup of cooked rice or pasta.

For children and adolescents, the key recommendation is to consume whole-grain products often; again, at least half should be whole grains.

So, how do we get fiber? Dietary fiber is found in fresh fruits and vegetables, legumes and whole grain foods. Fruits and vegetables vary in fiber amounts with processing and form of the food affecting the fiber totals.

Whole grain foods can be used to make cereal, bread and pasta, but we need to read the nutrition facts label to check the fiber. A good whole-grain product will contain at least two or three grams of fiber per serving. Look to see that grains such as wheat, rice, oats or corn are referred to as "whole" in the list of ingredients.

The average intake of fiber is 10 to 15 grams per day, while the recommended amount needed is 14 grams per 1000 calories. So, how do we add fiber to our diet?

Pick high fiber snacks like popcorn, fresh fruit, raw veggies and nuts. Switching to whole grain products like oatmeal for breakfast or whole-wheat pasta or brown rice for lunch or supper is a good start. Including legumes and lentils in our meal plan can increase fiber. Half a cup of cooked legumes is a good start. Including legumes and lentils in our meal plan can increase fiber.

Other suggestions to add fiber include adding dried fruits to our meals and slipping some bran into casseroles, meatloaf or cereal. One tablespoon of bran equals about 1 gram of fiber.

A couple of cautions when adding fiber to your diet–increase fiber gradually and consume adequate liquids. As always, check with your doctor, dietitian or health care provider if questions or concerns arise.

For more information on whole grains, fiber and the Dietary Guidelines, including a fiber source chart, visit the government's website at www.healthierus.gov/dietary guidelines

Zucchini-Couscous Bake

2 teaspoons oil
1/2 cup chopped onion
2 garlic cloves, minced
1-1/2 cups thinly sliced zucchini
1 cup chopped green pepper
1/2 cup chopped celery
1/2 teaspoon dried basil
1 cup canned tomatoes
1/2 cup canned black beans, rinsed and drained
1/2 cup couscous
6 black olives, chopped
1 tablespoon grated Parmesan cheese
1/4 cup shredded low-fat cheddar cheese

1.Preheat oven to 350°F. Grease 1-1/2 quart casserole.

2.Sauté onions and garlic in oil, stirring frequently, for 2 minutes. Add zucchini, pepper, celery, and basil; cook, stirring frequently, for 4-5 minutes, or until tender. Stir in tomatoes, beans, couscous, olives and parmesan cheese.

3.Spoon mixture into prepared casserole. Sprinkle with cheddar cheese. Cover and bake for 15 minutes. Uncover and bake another 15 minutes.

Makes 6 servings.

Nutritional information per serving: 151 calories, 7 grams protein, 4 grams fat, 7 milligrams cholesterol, 23 grams carbohydrate, 3 grams fiber, 123 milligrams calcium, 225 milligrams potassium, 315 milligrams sodium. Exchanges: 1/2

Small and delicate, juicy summer berries pack a powerful array of compounds that protect our health. Among the most delicious of fruits, berries have few calories. They come in a variety of flavors that surpass dessert to make beautiful combinations with whole grains, salad greens, fish and poultry.

Wash berries just before you use them. They can be stored in a container or pierced plastic bag that allows air to circulate, and refrigerated for 3-5 days.

More research is looking into how berries' phytochemicals–naturally occurring compounds in plant-based foods–act to keep our cells healthy and to protect them from damage that could lead to cancer. Berries' high ranking as a healthful food makes them worth the higher price they may have than some other fruits.

When the summer wanes and you can no longer find fresh berries, look for frozen ones. Frozen berries retain plenty of healthy phytochemicals and they can be used in preparing a variety of dishes.