As part of UC Cooperative Extension's effort to spotlight volunteers, we are so happy to draw attention to another special volunteer, Ernest Miller, Master Food Preserver Program instructor, Master Gardener and executive chef at Farmer's Kitchen in Hollywood.

The Master Food Preserver Program's tremendous success, since its resurrection in LA County last year, could have not been possible without Miller's talent and commitment to food safety and the local food preservation "movement."

For the first class in spring 2011, after a 10-year absence, Cooperative Extension received applications from more than 70 residents, all competing for 18 spots. The first group of highly-qualified students were selected to be the core group to help revitalize the Master Food Preserver Program in Los Angeles. The first graduating class included Rachel Narins (Chicks with Knives), Karen Klemens (Mothercluck Jams and Preserves and Mother Moo Creamery) and Milli Macen-Moore (Milagro-Allegro Community Garden).

Miller's path to the food world was a varied one. In 1992, he graduated with honors from the U.S. Naval Academy and served overseas as an officer in the Navy. While traveling around the world, during his decade-long military career, he discovered and explored diverse cuisines. Often, he attempted to cook what he encountered for family and friends at home.

Although Miller is enthusiastic about food from all corners of the world, his affection lies in Southern California cuisine and food preservation.

After Yale Law School and a brief legal career, he enrolled in culinary school to pursue his passion for food.

While working as a line cook at the Disneyland Resort hotels, Miller heard about UC Cooperative Extension's Master Food Preserver Program. When he inquired, he discovered that the program was defunct for more than a decade. Determined to get certified, he made the dreadful commute to San Bernardino County to attend the only active Master Food Preserver Program in Southern California. In 2009, Miller received his certificate.

Upon graduating, Miller began volunteering by teaching classes on the basics of food preservation for the Master Gardener Program. He played a key role in bringing back the Master Food Preserver Program in LA County. In addition, he volunteered countless hours attending farmers markets and sharing his knowledge.

In 2010, Miller went onto receive his Master Gardener certificate, which marks the beginning of his seed-to-plate interest. Now, he seldom discusses food preservation without discussing how to grow food.

Today, Miller is at the center of the food preservation community in Los Angeles. He continues to organize and teach for the Master Food Preserver Program as well as conduct food preservation demonstrations and talks around the county (including Eat Real Festival, Huntington Library, Workman-Temple Homestead Museum, Natural History Museum and the LA County Fair).

"As people grow more of their own food and insist on locally-grown farmers market produce, they are becoming more and more interested in food preservation," said Miller. "The Master Food Preserver Program complements and extends the utility of the Master Gardener Program and Grow LA Victory Garden Initiative," he added.

Many LA County residents are familiar with Miller. Since 2010, he has received recognition on KCRW's "Good Food" and has been blogged about on several occasions by the LA Times and LA Weekly. He has attained household-name status in the local sustainable food community.

UC Cooperative Extension understands that the contributions made by volunteers are crucial to carrying out its mission successfully in LA County.

Cooperative Extension is pleased to recognize Milli Macen-Moore's volunteer efforts to improve the health of children through gardening. She is a great example of the spirit of volunteerism at work and Cooperative Extension is proud to call her "our own."

Born and raised in Southern California, Macen-Moore started her community work by teaching the residents in her community how to grow their own food as a tool to combat diabetes and obesity. Shortly after, she discovered Cooperative Extension's Master Gardener Volunteer Training Program and became a certified Master Gardener, a decision that changed her life considerably. Since graduating as a Master Gardener in 2009, community service has been a big part of her life. To date, she has volunteered more than 1,400 hours, which is substantially above and beyond the expected 50 hours within the first year of graduation and 25 hours per year for the following years.

In order to conduct her outreach and educational activities, Macen-Moore has worked primarily out of the Milagro Allegro Community Garden, located in the heart of Highland Park. The garden was established in early 2009 to integrate urban farming, art and education for local residents who are predominantly low-income, with high rates diabetes and obesity. The garden produces not only fruits, vegetables and flowers, it also helps cultivate creative ideas, artistic expression and community values. Located at 115 South Avenue 56 in the northeastern part of the city, the garden features 10,000 square feet of land divided into 32 raised plots and hosts classes, workshops and community events.

Macen-Moore is also a UC-certified Master Food Preserver, sustainable landscape expert, and a volunteer coordinator for Cooperative Extension's Grow LA Victory Garden Initiative and Fresh from the Garden program. She specializes in leading bilingual workshops for children on organic, edible landscapes for self-sustainability. Her goal is to empower children with skills in growing and eating more nutritious fruits and vegetables, as they try to combat their health issues. Over the years, she has developed unique curricula for preschool, elementary and middle school students.

Macen-Moore played a considerable role in the success of LA Sprouts, a local nutrition and gardening program in Northeast Los Angeles for low-income children. The program improved significantly the health, dietary intake and food preferences of participants. They gained less weight than their classmates who did not participant in the program. Along with obtaining valuable nutrition information, students learned how to sow seeds, transplant seedlings, compost, water, recycle and identify various plants.

Over the years, she has received many forms of recognition for her community work. In 2010, she received a Certificate of Appreciation from the City of Los Angeles; and since 2009, she has received impressive attention from the English- and Spanish-speaking media, such as KCET, KPCC, Los Angeles Times, Univision, La Opinion and Urban Farm Magazine.

Macen Moore is a wonderful volunteer and champion of good health. Cooperative Extension wishes to thank her for all her hard work!

 

UC Cooperative Extension is pleased to announce its second class of Master Food Preserver graduates. On November 22, the new crop of graduates received certificates of completion and official Master Food Preserver badges. It was a celebration that included a beautiful cake and an assortment of potluck dishes.

In addition, a silent auction was held, with contributions from the students, thermometers from ThermoWorks, and a professional quality 21.5-quart pressure canner from the All American Pressure Canner. A bidding frenzy ensued, with some items that fetched higher-than-retail value bids.

As a result of a renewed interest in home food preservation, the Los Angeles County Master Food Preserver Program started in early 2011. The program is ideal for individuals who have a strong interest in becoming trained in canning, pressure canning, freezing, drying and fermenting. Once trained, they pass the knowledge on to the general public in Los Angeles County. The training consists of a 12-week session lef by a UC-certified Master Food Preserver instructor.

For more information about the LA County Master Food Preserver Program, please click here.

The holidays are here again! For many families, this means that their indoor space will be full of color (filled with a holiday tree and seasonal plants). Selecting and caring for trees and plants are an important part of the holiday preparations. With a little attention to selection and proper care, the holidays can be full of wonderful fragrances and freshness, making the season more enjoyable. With holiday trees, safety is also an important consideration.

How to select and care for a tree: In selecting just the right tree for decorating, most people look for a tree that is healthy and free from damage. They generally want a tree that tapers gently to a full bottom with ample number of branches for ornaments. Quality trees will be fresh, with pliable needles that are firmly attached to the branches; clean (free of moss, lichen, vines and other foreign matter) and healthy with good color; and well-trimmed.

To pick out the "perfect" pre-cut tree, decide on the tree that is the right height for your home and possesses resilient, attached needles and strong limbs. The most common species of fresh cut trees are the Douglas, balsam and noble firs as well as the Monterey pine. Old trees can be identified by bouncing the cut portion of the tree trunk on the ground. If many needles fall off, the the tree is dry and a fire hazard.

Observing fire safety precautions is very important, as a tree can rapidly fill a room with fire and deadly gases. Once the tree is standing indoors, keep the tree filled with water at all times. Do not place the tree close to a heat source, which will dry out the tree. Also, be careful not to drop or flick cigarette ashes near the tree.

How to care for poinsettias: When potted plants are brought into the house, where the light and relative humidity are low and the temperatures are at human comfort level, they do not perform well for long periods. Poinsettias require bright light and should be kept away from drafts. A temperature between 65 and 70 degrees Fahrenheit is ideal. Keep them well-watered, but do not overwater.

After the bracts fade or fall, set poinsettia plants outdoors where they will receive indirect light and temperatures of 55 to 85 degrees Fahrenheit. Water sparingly during this time, with just enough water to keep the stems from shriveling. Cut the plants back to about within 5 inches from the ground and re-pot in fresh soil. As soon as new growth begins, place in a well-lighted window.

After the danger of frost is over, place pots outdoors in a partially shaded spot. Pinch the new growth back to get a plant with several stems.

After Labor Day, or when the nights start to cool, bring the plants indoors. Continue to grow them in a sunny room with a night temperature of about 65 degrees Fahrenheit.

How to care for mums (chrysanthemums): A potted, blooming mum can provide a nice color accent in a home. If given proper care, the plant should have a life of four to six weeks indoors. Provide mums with several hours of bright, indirect sunlight near a window each day. This will maintain growth without fading blooms prematurely.

Water when the soil becomes dry to the touch and the pot becomes noticeably lighter in weight. If temperatures are warm, water may be needed daily. Do not let the potting mix become completely dry, and be sure the plant does not stand in water. Fertilizer is not needed. Remove dead leaves and faded blooms as they develop to keep plants looking their best. The plants will not re-flower in the home.

After flowering, they can be planted in the garden where they often flower again in the fall and sometimes in late spring. After planting in the garden, trim plants once or twice to keep them from getting leggy and re-trim them after each flowering cycle.

For more information on Cooperative Extension's offerings in environmental horticulture and gardening, please click here.