- Author: Christine Davidson
During the COVID-19 pandemic, families were becoming more food insecure than ever before and with stay at home orders, shopping for food and other items was becoming limited. It was also a time where more families were interested in growing and preserving their own food to help combat the uncertainly of the pandemic.
To help families become more resourceful and self-sufficient, EFNEP partnered with UCCE's Master Gardener and Master Food Preserver programs to provide extended education on food safety, food resource management and healthy eating habits. EFNEP provided a series of lessons via Zoom using the Eating Smart Being active curricula through UCCE Connects to You. Throughout the series, educators promoted the upcoming MFP and MG workshops and how the participant's would benefit from continuing to learn. The EFNEP series was followed by virtual MFP and MG workshops which turned into monthly classes. The food preservation topics included refrigerator pickling, jam making, apple pie filling, dehydrating, freezing vegetables, fermentation, and making fruit leather. During the workshops food safety concepts from EFNEP were reinforced and participants received detailed information on the process, a live demonstration, the recipe and handouts. The gardening topics included sustainable landscape and composting, growing strawberries, peas, blueberries, herbs, tomatoes and peppers, and container gardens. At the end of each workshop volunteers were available to answer questions. Both programs reinforced food resource management and food security by sharing how to use items at home to grow and preserve food.
The three programs plan to continue serving families and expanding reach. We will continue to provide monthly gardening and food preservation workshops for EFNEP participants in Spanish and English. The programs have received grant funding through The UC Sustainable Agriculture Research and Education Program to extend the program to include kits for each workshop. The participants will receive a kit to participate during the virtual or in person workshop. Receiving a hands on experience will help to increase self-efficacy. The Master Gardener and Master Food Preserver programs are now reaching under severed groups they had not be able to reach previously by delivering workshops in both English and Spanish to low-income families participating in EFNEP. Momentum was gained over a 9 months and participation increased by over 25%. One participant shared “MFP has taught us a variety of methods to preserve our foods. When the berries are on sale at the store, I make a big purchase and preserve them, by using the ‘freezing method'.” Another participant shared her experiences with all three programs saying “We've learned how to make changes that have helped us save money and my daughters make parfaits and smoothies in the morning, which makes me feel proud that they are making healthier choices. We planted a tomato tree with the hopes that it will help me save money and eat healthier. I make my own compost as well now. I don't throw away too much trash and hopefully the environment slowly becomes a better place.”
- Author: Christine Davidson
Parents and caregivers across San Bernardino County participated in the new EFNEP 100% at Home Program which was adapted from the 9 lesson in person series Eating Smart Being Active. Lessons were sent to participants via mail or email to review at home. A series of 4 Zoom sessions were scheduled with groups from San Bernardino Unified School District, Fontana Adult School, Hesperia Unified School District, and Rialto Parent Center. During each Zoom session, educators reinforced key messages from lessons and were available to answer questions. The Zoom sessions were also an opportunity for parents to interact and share successes and challenges they are facing. Topics included physical activity, fruits and vegetables, reading the food label, food safety, saving money, and healthy recipes. At the end of the series graduates received a certificate and cookbook.
To reinforce concepts such as stretching the food dollar and food safety, participants were invited to 2 sessions on pickling presented by the Master Food Preserver Program. The first session was an introduction to pickling vegetables along with important food safety practices. To save money, participants were shown a variety of containers they can reuse from common items purchased at grocery stores. The second session was a live demonstration on pickling. Participants were given a list of ingredients needed to follow along in their home. The collaboration between programs has allowed families to connect and continue learning about living a healthy lifestyle.
- Author: Christine Davidson
This week we are celebrating National Volunteer Week by highlighting the volunteers and partners who are a vital part to the success of UCCE programs. On February 24, 2020 UCCE San Bernardino hosted an appreciation dinner to recognize the invaluable volunteers and partners.
The celebration started with a welcome by County Directors Janet Hartin and Chris McDonald followed by dinner and finally the recognition. Honorees received a certificate of appreciation from UCCE and​ Board of Supervisor Chairman Curt Hagman. Seven San Bernardino County departments were recognized for their valuable partnerships needed to implement programs. The Expanded Food and Nutrition Education Program recognized teachers, school administrators, and parent liaisons who are key in reaching families to provide them with education to live healthier lives. The Master Gardener and Master Food Preserver Programs recognized their indispensable volunteers who are the heartbeat of the program and provide outreach to the community. 4-H recognized leaders who are empowering today's youth to be leaders of tomorrow. To top off the dinner, the Master Gardener Coordinator, Maggie O'Neill, made a delicious cake decorated to represent all programs.
- Author: Christine Davidson
Parents at Davidson and Anton Elementary in the San Bernardino Unified School District, were invited to participate in a series of workshops provided by the University of California Cooperative Extension Master Food Preserver (MFP) and Expanded Food and Nutrition Education Programs (EFNEP). The first EFNEP series included 9 lessons from the Eating Smart Being Active curriculum. The focus was eating well and living a healthier life style. Each week parents learned about a new topic such as My Healthy Plate, whole grains, meal planning, saving money, and food safety. Parents also participated in 15 minutes of physical activity through walking indoors videos. During the workshops, parents tasted new recipes as well as set goals and received lesson enhancements to encourage behavior change. At the end of the series, parents who attended at least 7 lessons received a certificate of graduation.
The EFNEP workshops were followed by the MFP jam making class. Parents made mixed berry freezer jam. Food safety measures learned during the EFNEP workshops, were reinforced by emphasizing the importance of hand washing, using a clean surface and storing at the proper temperature. Parents learned they can store their jam in the refrigerator for up to 3 weeks or in the freezer for 12 months. Tips on stretching your food dollar were also reinforced by sharing various types of fruit that can be used for jam. This is a great way to save money by buying seasonal or frozen fruit, using fruit from a home garden, reusing containers found at home, sharing with friends and giving jam as gifts. Everyone had smiles on their faces while making and tasting their jam!
- Author: Christine Davidson
The National School Lunch Program provides nutritionally balanced free and reduced price lunches to children of low income families in need. The summer time can be difficult for those families as children are not provided a healthy meal when school is out. The summer meal program helps to alleviate the stress of feeding children during the summer break.
Hesperia Unified School District is one of many districts in San Bernardino county that provides meals during the summer. The district Food and Nutrition Services started the summer with an exciting kick off lunch at Topaz Elementary, one of the meal sites. Over 300 children were served a nutritious meal and were provided enrichment activities for the whole family to enjoy.
All four UCCE programs were represented at the kick off providing information and activities for families. EFNEP distributed recipe cards, cutting boards and calendars for parents and signed parents up for the UCCE Connects to You distance learning pilot program. Children were given gardening gloves from the Happy Healthy Me curriculum to start growing vegetables at home. Master Gardeners had a small space herb garden and vermicomposting demonstration as well as promoted the MG hotline and volunteer program. 4-H brought a live rabbit for children to pet, the living desert sensory station and the signs of animals present in the forest. Master Food Preservers promoted their public classes and had a tropical freezer jam tasting, it was a hit!