Rapid growth and development occurs during the preschool years, ages 2 through 5. A child grows about 2 to 3 inches and gains 4 to 5 pounds each year. Proper nutrition and opportunities to play and be physically active are critical to ensuring your child grows properly, learns to enjoy nutritious foods, and adopts healthy behaviors for maximum development and lifelong health. This publication covers various topics of interest to parents and caregivers of young children and gives an overview of optimal feeding practices.
There is no one healthy weight for all children. Children come in different sizes and shapes. Some children are naturally petite. Others have bigger builds, larger bones, or greater muscle mass that can result in a heavier weight. They also grow at different rates. Any weight that supports growth, learning, development, fitness, and well-being can be a healthy weight.
If your child is overweight, he or she is not alone. Overweight and obesity are growing at epidemic rates among American children and teens. The rate has tripled in 30 years and is expected to rise. In 2012, 18 percent of children ages 6 to 11 and 20 percent of adolescents ages 12 to 19 were considered obese.
How do you get your family to the table and keep them healthy? Slash the fat. Shake the salt habit. Replace the sugar, fat, and salt in your favorite foods with spices and herbs. They will keep your family coming back to the table for healthy and tasty meals.
August Edition of the Buzz, Body, and Bites Newsletter for Teens
In this video you will learn how strawberries are grown on a Highland County Farm. Then you will learn how to make a delicious strawberry spinach salad.
In this video, you will learn how hydroponic salad greens are grown, and then you will learn how to make a delicious Mediterranean salad.
In this video, you will learn about beekeeping and honey production. Then you will learn how to make honey-pumpkin bars.
In this video, you will learn how shiitake mushrooms are grown on logs, and then you will learn how to make garlicky roasted shiitake mushrooms.
In this video, you will learn about raising turkeys, butchering a wild turkey, and cooking with ground turkey.
In this video, you will learn how dairy products get from the farm to your fridge. Then you will learn how to make a delicious chocolate chia pudding.
We will visit a small hog farm operation in Virginia and show you how pigs are raised. After learning where your pork comes from, Ruth Wallace, 4-H Agent in Buckingham, will show you how to make a dry spice rub, sear your pork roast/loin/shoulder, and blend a sweet sauce mixture to use in the slow cooking process. Preparation takes about ten to fifteen minutes and the slow cooker takes it from there.
Buzz, Body & Bites for Teens, a quarterly newsletter designed to provide practical information that educates and empowers teens to live a healthy lifestyle.
Caneberries, which include blackberries and raspberries, must be picked when the berries are ripe or nearly ripe to ensure quality. Their thin fruit skin, high respiration rate, and high ethylene production make these berries extremely susceptible to postharvest losses. Although both raspberries and blackberries are considered “soft” fruits, raspberries are slightly more perishable in nature. The raspberry fruit is susceptible to greater moisture loss and fungal infection because of its lack of an outer protective covering (cuticle) and the fact that the raspberry fruit is left with a cavity in the center when detached from the plant.
The family is the cornerstone of a healthy community. Virginia Cooperative Extension strives to improve the well-being of Virginia families through programs that help put researchbased knowledge to work in people’s lives. Family and Consumer Sciences educators help Virginians learn to make good choices for themselves and their families. This, in turn, strengthens their communities and the state.
As family and consumer science educators, we known that the family is the cornerstone of a healthy community. Virginia Cooperative Extension strives to improve the well-being of Virginia families through programs that put research-based knowledge to work in people’s lives.
This publication and an accompanying publication provide information to help consumers understand and interpret labels on meat and poultry products, and help producers understand how they may use labels to differentiate their products and increase their profit margins. The labels discussed in this publication are specific to certain types of meat (beef and lamb) and poultry.
Part of the Balancing Life series. This session addresses needs for those home with young children as work demands continue and discusses the realities and strategies to navigate working from home with young children, even toddlers and preschoolers. Tips are shared with Q&A opportunities.
Balancing Life series. This session focuses on Marital Relations. Staying at home and practicing social distancing in order to slow the spread of COVID-19 can strain even the strongest of relationships. Couples are suddenly spending all of their time together, while also juggling their work and parenting responsibilities. Add in housework, money concerns and other stressors, and many couples are feeling the strain. Some may even worry that their marriages won't survive. In this session, Dr. Megan Dolbin-MacNab, Director of Virginia Tech's marriage and family therapy doctoral program, will discuss ways to take care of your relationship in the midst of COVID-19. Tune in to learn more!
The COVID-19 pandemic has been stressful and has caused anxiety for many people. These emotions can be particularly strong in young people as they adjust to new schedules, separate from their friends, and find a new normal all while viewing the threat of illness and death from the pandemic. On top of that, they are around their family members all day, every day, with limited access to activities and social events. In this session, Dr. Kim Allen, Director of the Youth, Family, and Community Sciences academic program at North Carolina State University along with her two daughters, 16 year old Sofia and 19 year old Fiona, will present coping strategies for dealing with stress and anxiety in youth.
Many older adults' patterns of giving and receiving care have been disrupted by the COVID-19 pandemic. In this session, we highlight situations older adults may be experiencing and how they can support well-being for themselves and others.
Part of the Balancing Life series, this session tackles questions, such as with schools closed parents may find themselves working from home with the additional job of teacher. This session addresses the question many parents are asking, how to help your kids learn and keep them occupied while you work — and actually complete work responsibilities.
This video is for family members who are looking to gain more ideas to enjoy time together, especially with varying age groups and interests.
This session provides strategies and tangible ways to assist teens and adults with the varied impacts COVID-19 pandemic having on mental health. A mental health specialist leads this session, supported by the Virginia Cooperative Extension Human Development Program team, in partnership with North Carolina State.
Families with children at home are working hard to support their children’s positive development, often while juggling work and other responsibilities. This session highlights ideas to keep children engaged in learning in ways that work for them and their families. Sensitivity to the different schooling requirements, children’s unique learning needs, and available resources at home are all taken into consideration. We also share tips and resources for children’s physical activity and their online safety.
We hear it all the time: you need to establish boundaries to have a healthy relationship. With COVID, setting boundaries with the people we love and work with has become even more important. Creating boundaries helps ensure safety, but knowing what boundaries to implement can be confusing. This session explores boundaries related to COVID in family life.
Many of us are grappling with how we respond personally, and even how to talk with our children, about race relations and current events. In this session, we share strategies for engaging in productive, positive and meaningful discussions at a one on one level. Members of Virginia's Coming Together for Racial Understanding Cooperative Extension team (Crystal Tyler-Mackey, Maurice Smith and Thomas Woodson) along with NC State Extension Youth Development Specialist Maru Gonzalez will lead the session.
In light of elevated conversations around race and racism, this session shares an avenue for adults to provide space for youth to voice their thoughts, concerns and ideas in a brave manner that seeks to bridge, and not divide.
With phased re-openings, masks policies, recommendations, and other factors related to COVID-19, many of us have gotten confused by all of the details. And as things re-open, families are making decisions about the activities that they will engage in, and even which they will put back on their schedules (e.g., youth sports, music lessons, etc.) The presenters will help us understand current recommendations, proper mask usage and sanitation for children and adults, and provide a framework for helping families make decisions regarding activities.With phased re-openings, masks policies, recommendations, and other factors related to COVID-19, many of us have gotten confused by all of the details. And as things re-open, families are making decisions about the activities that they will engage in, and even which they will put back on their schedules (e.g., youth sports, music lessons, etc.) The presenters will help us understand current recommendations, proper mask usage and sanitation for children and adults, and provide a framework for helping families make decisions regarding activities.
In this session, warning signs, communication tips, and professional resources are shared for those with suicidal thoughts. The presenter shares ways we can all be "Gatekeepers" to helping someone connect with resources before it's too late.
This is a conversation with current Virginia Teacher of the Year, Andrea Carson Johnson and her colleague, a previous Teacher of the Year, Ariane Williams. They will discuss what schooling will look like this year, whether in the building or virtually, what the expectations are for parents, talk about students in special or exceptional education, and take questions from participants.
Join as 2020 Virginia Teacher of the Year talks "Back to School. "With the varied situations and options related to the return to schools, many families are feeling challenged with decisions, planning, preparation, and communicating with their children what to expect. This is especially tough when there is so much unknown. This session will highlight some of those concerns and share ideas or resources to support families in this regard.
There are so many uncertainties right now stemming from COVID-19. Whether they are related to finances, health, school, work, or an array of other issues, many are feeling stress and anxiety. How can you remain calm and composed when so many decisions are out of our hands? Join this session to discuss ways to minimize the impact on you and your loved ones.
Preparing to load the yellow bus or power up the laptop? Between schedules, work spaces, routines and adjustments, getting into a rhythm that works for your family can be a huge relief. In this session, our presenter shares ideas that may spark thoughts that you can use in your household.
During these unprecedented times, people are feeling stressors from multiple areas. There are debates and conflicts all around us. Sometimes this spills over into our relationships, especially when we may have differing thoughts, opinions or values regarding current events. Join expert presenter Alan Rasmussen as he guides us through ways we can communicate across those differences, recognize our reaction patterns and strengthen relationships despite challenges.
Anyone finding themselves dreading certain conversations? Ever walked away from a discussion wishing you would have said, or not said something? Certainly we all have those opportunities, perhaps at an even greater frequency in our current climate. Join as we discuss ways to have tough conversations, even if we don’t agree on things, in a way that shows both self-respect and respect for others. More COVID-19 resources can be found at COVID-19.
As we move into cooler weather and many continue working and schooling remotely, our physical activity can easily be neglected. We know that movement is important to our overall health and resiliency. Join as we discuss ways to keep moving as part of our overall well-being, even when we spend time at desks and indoors.
Planning for our spending is always a good idea. And now, the fall and winter holidays are upon us and we're dealing with a pandemic. How can we ensure that we spend wisely and still enjoy some of things we love about this time of year? Join to learn tips, tools and strategies from one of our Family and Community Economics Team members to help avoid additional financial stressors and debt during this season.
There's often an unrecognized toll taken on those working to make the world a better place at work, home, and as volunteers. Do you ever feel tired? Cynical? Numb? Like you can never do enough? Join this important conversation on strategies to maintain emotional, psychological and physical health while doing the difficult and demanding work of helping and supporting others.
There's often an unrecognized toll taken on those working to make the world a better place at home, work, and as volunteers. In your efforts to serve your families and communities, do you ever feel tired? Cynical? Numb? Like you can never do enough? Join this important conversation on strategies to maintain emotional, psychological and physical health while doing the difficult and demanding work of helping and supporting others.
What do you want to accomplish in 2021? How can you set the goal and ensure you meet it? Whether it's health-related, financial, relationships, work, or other arenas, this session will help you chart a path to reaching your goals. Join as Alan Rasmussen share strategies that can be applied across all dimensions of our lives.
occupational therapy for farmers; OT in agriculture; AgrAbility Virginia; farm injury prevention; aging farmers support; rehabilitation for farmers; assistive technology for agriculture; farmer mental health support; OT strategies for farm work; adapting farm tasks for disabilities; prosthesis use in farming; OT case study for farmers; injury recovery in agriculture; farm safety education; occupational therapy rural communities; OT health promotion for farmers; OT intervention planning; farmer wellness programs; Virginia agriculture health services; OT for agricultural workers; physical therapy for farmers; OT and farm equipment adaptation; OT and mental health in farming; OT support for small farms; Virginia Cooperative Extension occupational therapy
This publication serves as a guide for physical therapists and other health professionals to effectively support aging farmers, individuals with disabilities or injuries, farm families, and beginning farmers, health professionals must recognize the distinct physical, environmental, and cultural demands of agricultural life. By integrating wellness and rehabilitation strategies that align with farmers’ goals and work realities, physical therapists and other providers can help ensure continuity in agricultural livelihoods and enhance overall quality of life.
According to the Centers for Disease Control and Prevention, as many as 11 million Americans have food allergies. A food allergy can trigger symptoms ranging from a tingling mouth, swelling of the tongue and throat, hives, and abdominal cramps to anaphylaxis and — in severe cases — death (CDC 2012). Consumers with known allergies must read labels to identify allergenic foods or ingredients on packaged products so they can more easily avoid them.
Overview of per and poly-fluoroalkyl substances (PFAS) in drinking water including sources, regulations, concentrations and treatment options.
This is a collaborative effort based on VAHWQP data and working with two undergraduate researchers in BSE. It was reviewed by a public health consultant who is an expert in water fluoridation. This publication is produced in partnership with Virginia Department of Health and was designed by a contracted graphic designer and MPH student, Christy Meek. Digital only, front and back, color.
This publication highlights the nutritional profile of the Chesapeake Bay Blue Catfish (Ictalurus furcatus), an invasive species whose harvest supports ecological balance and economic development in Virginia. Research conducted by Virginia Tech’s Seafood Agricultural Research and Extension Center (AREC) reveals that Blue Catfish fillets are rich in high-quality protein (16.63 g/100 g) and omega-3 fatty acids (852 mg/100 g), including 598 mg of EPA and DHA, surpassing many common fish species except for salmon and mackerel. With consistent nutritional value across size ranges, Blue Catfish represents a healthy, sustainable seafood choice that addresses both public health and environmental stewardship.
Human head and body lice are wingless, flattened insects with mouthparts for sucking blood. The head is somewhat narrower than the rest of the elongated body. Adults are small, about the size of a sesame seed (2.5–3.5 mm; 0.1 inch).
Fueling your body with balanced nutrition will help you meet daily vitamin and mineral needs, stay healthy, and prevent illness. An immune system fueled by balanced eating habits will be more effective at fighting diseases.
Protein is one of the five main food groups (fruit, vegetables, dairy, grains, and protein) and one of three macronutrients (fats, protein, and carbohydrates) that your body uses for energy every day.
1 in 3 Americans have prediabetes and most people are unaware that they have the condition. Prediabetes is a health condition where a person’s blood sugar level is higher than normal but not high enough to be diagnosed with diabetes.
Stress comes in many forms. There are normal and predictable stressors, such as a new job, getting married, or moving. There are sudden stressors such as a disaster, assault, or death. There is some stress that is simply irritating and other life stress that just continues to build up. The first step in managing stress it to understand stress in general, then consider how you react to your life stressors.
Self-guided wellness breaks are grab-and-go stress management tools that can be used to reset and refocus at the click of a button. Each wellness break provides a 5-6 minute guided reflection to nurture mental well-being and release stress, in the moment.
Self-guided wellness breaks are grab-and-go stress management tools that can be used to reset and refocus at the click of a button. Each wellness break provides a 5-6 minute guided reflection to nurture mental well-being and release stress, in the moment.
When you are volunteering as a Virginia Cooperative Extension Master Food Volunteer or as a volunteer for other Family and Consumer Sciences programs, you may have the opportunity to share what you learn with others by giving a foods demonstration. Talking in front of a group of friends and other volunteers can be a little scary at first, but with planning and practice, you will be able to give a foods demonstration with ease.
A good demonstration can motivate others to try new fruits and vegetables, eat more servings of them, and prepare them more nutritionally. Before you present a farmers market demonstration, check with the local market manager and/or health department for current regulations. Next, pull out the old razzle-dazzle and leave your audience so star struck, they will come back to the farmers market for more! This demonstration activity can be used by adults and older youth.
Junior Master Food Volunteer, Master Food Volunteer, hours report, teen mentor, teen mentor hours report, master food volunteer hours report
Have ever wondered what it would be like to consume raw milk? This publication reviews why we pasteurize milk and the risks you should consider before taking a taste.
Whether sharing a recipe with family and friends or using it in a classroom setting or professional publication, knowing how to write a clear, concise, easy-to-follow recipe is an important skill. It takes creativity and practice to develop a delicious and wholesome dish. Writing a recipe so others can duplicate your results successfully, time after time, requires adhering to specific guidelines and a set of rules.
This Virginia Cooperative Extension publication provides evidence‑based guidance for managing egg allergies, a common food allergy that can pose serious health risks. Developed by food safety and nutrition specialists at Virginia Tech, the guide helps consumers identify hidden egg ingredients on food labels, recognize foods that commonly contain eggs, and make safer choices when cooking, baking, and eating. It includes practical egg‑free substitutions and nutrition guidance to support adequate protein and vitamin A intake when eggs are avoided. Intended for individuals with egg allergies, caregivers, educators, and food service professionals, this resource supports food allergy awareness and risk reduction and reflects Extension’s land‑grant mission to protect public health through research‑based education.
This Virginia Cooperative Extension publication provides evidence‑based guidance for managing fish allergies, a major food allergy that can cause serious and life‑threatening reactions. Developed by food science and seafood safety specialists at Virginia Tech, the guide helps consumers identify hidden sources of fish in common foods, understand food label terminology, and recognize fish species that must be avoided. It also highlights unexpected foods that may contain fish ingredients and offers alternative protein sources to support adequate nutrition when fish is excluded from the diet. Intended for individuals with fish allergies, caregivers, educators, and food service professionals, this resource promotes food allergy awareness and risk reduction and reflects Extension’s land‑grant mission to protect public health through research‑based education.
This Virginia Cooperative Extension publication provides evidence‑based guidance for managing milk allergies, one of the most common food allergies affecting children and adults. Developed by food safety and nutrition specialists at Virginia Tech, the guide helps consumers identify hidden milk ingredients on food labels, recognize foods and products that contain milk proteins, and make safer dietary choices. It includes nutrition guidance and alternative food sources to help meet protein, calcium, and riboflavin needs when milk and dairy products are avoided, along with practical milk‑free substitutes for cooking and food preparation. Intended for individuals with milk allergies, caregivers, educators, and food service professionals, this resource supports food allergy awareness and risk reduction and reflects Extension’s land‑grant mission to protect public health through research‑based education.
This publication provides evidence‑based guidance for individuals managing peanut allergies, emphasizing allergen awareness, label literacy, and risk reduction through informed food choices. It identifies common foods, ingredients, and culinary contexts in which peanuts or peanut-derived proteins may be present, including baked goods, candies, fried foods, sauces, and various ethnic cuisines. The guide highlights hidden sources of peanut allergens and stresses the importance of carefully reading ingredient labels, particularly for products containing hydrolyzed plant proteins, flavorings, and oils. A comprehensive list of peanut-related ingredients to avoid is included to support consumer safety. The publication also clarifies distinctions among peanut oil processing methods, noting that highly refined peanut oil may be free of allergenic proteins while cold-pressed or expeller-pressed oils remain unsafe. Alternative food sources for essential nutrients such as protein are suggested.
Remember to ALWAYS read food labels carefully and watch for hidden allergens. Hidden allergens are ingredients derived from or containing major food allergens with common names that may be unfamiliar to consumers.
This Virginia Cooperative Extension publication provides practical guidance for individuals managing soy allergies. It outlines safe food substitutes, alternative protein sources, common foods and ingredients that may contain soy, and the importance of carefully reading food labels to identify hidden allergens. The guide also explains risks associated with cold‑pressed and expeller‑pressed soybean oils.
Remember to ALWAYS read food labels carefully and watch for hidden allergens. Hidden allergens are ingredients derived from or containing major food allergens with common names that may be unfamiliar to consumers.
This publication provides practical guidance for individuals managing wheat allergies, including an overview of foods and ingredients that must be avoided and suitable wheat‑free alternatives that supply essential nutrients such as complex carbohydrates, B‑vitamins, and fiber. It emphasizes the importance of carefully reading food labels to identify hidden sources of wheat and clarifies the distinction between wheat allergy and celiac disease, noting additional grains that must be avoided by individuals with gluten intolerance. Designed for consumers, educators, and health professionals, this resource supports safe food choices and informed dietary planning for those affected by wheat-related food allergies.
The PSR standards (subpart I) addresses both wildlife and domesticated animals. Animals, both wild and domesticated, may carry bacteria, viruses, or parasites that can make people sick. While animals are common in many locations and hard to control, the PSR standards stress the importance of growers limiting animal access to fields and not harvesting contaminated produce.
A meal that has been prepared, fully cooked, packaged and refrigerated or frozen with the intent of being sold as a packaged meal, for the consumer to prepare at home.
Volunteer teachers are important to Virginia Cooperative Extension (VCE). Volunteers convey information on a variety of topics by teaching or assisting with programs. Although there are many methods for delivering content, this publication will focus on a selection of teaching techniques to foster dialogue.
On April 9, 2020, a webinar was presented on how the novel coronavirus, SARS-CoV2, impacts food safety practices along the farm to fork continuum, focusing primarily on production and processing practices (Chase et al., 2020a,b,c,d). This factsheet provides answers to questions discussed and posed during the webinar. We will briefly look at what we know about SARS-CoV2 behavior, such as how it is transmitted, its viability, its inactivation, and then provide recommendations for food-based businesses.
There has been a lot of concern about the safety of food during the COVID-19 pandemic. The good news is that there is no evidence that COVID-19 is transmitted via food. The following resources provide best practices for preparing for COVID-19 and managing risks related to food preparation, distribution, and production environments such as restaurants, grocery stores, food banks, gardens, and farms. The guidance and best practices outlined come from the Centers for Disease Control and Prevention (CDC), Environmental Protection Agency (EPA), United States Department of Agriculture (USDA), Food and Drug Administration (FDA), World Health Organization (WHO), and the best available science. All items are peer reviewed by an expert panel, and many are translated into Spanish. Check back frequently for updates to the guidance.
There has been a lot of concern about the safety of food during the COVID-19 pandemic. The good news is that there is no evidence that COVID-19 is transmitted via food. The following resources provide best practices for preparing for COVID-19 and managing risks related to food preparation, distribution, and production environments such as restaurants, grocery stores, food banks, gardens, and farms. The guidance and best practices outlined come from the Centers for Disease Control and Prevention (CDC), Environmental Protection Agency (EPA), United States Department of Agriculture (USDA), Food and Drug Administration (FDA), World Health Organization (WHO), and the best available science. All items are peer reviewed by an expert panel, and many are translated into Spanish. Check back frequently for updates to the guidance.
There has been a lot of concern about the safety of food during the COVID-19 pandemic. The good news is that there is no evidence that COVID-19 is transmitted via food. The following resources provide best practices for preparing for COVID-19 and managing risks related to food preparation, distribution, and production environments such as restaurants, grocery stores, food banks, gardens, and farms. The guidance and best practices outlined come from the Centers for Disease Control and Prevention (CDC), Environmental Protection Agency (EPA), United States Department of Agriculture (USDA), Food and Drug Administration (FDA), World Health Organization (WHO), and the best available science. All items are peer reviewed by an expert panel, and many are translated into Spanish. Check back frequently for updates to the guidance.
Authored by Renee Boyer, Professor and Extension Specialist, Food Science and Technology, Virginia Tech; and Ben Chapman, Professor and Food Safety Extension Specialist, North Carolina State University. Reviewed by H. Lester Schonberger, Associate Extension Specialist, Department of Food Science and Technology, Virginia Tech. First published September 2020, last reviewed February 2026.
There has been a lot of concern about the safety of food during the COVID-19 pandemic. The good news is that there is no evidence that COVID-19 is transmitted via food. The following resources provide best practices for preparing for COVID-19 and managing risks related to food preparation, distribution, and production environments such as restaurants, grocery stores, food banks, gardens, and farms. The guidance and best practices outlined come from the Centers for Disease Control and Prevention (CDC), Environmental Protection Agency (EPA), United States Department of Agriculture (USDA), Food and Drug Administration (FDA), World Health Organization (WHO), and the best available science. All items are peer reviewed by an expert panel, and many are translated into Spanish. Check back frequently for updates to the guidance.
There has been a lot of concern about the safety of food during the COVID-19 pandemic. The good news is that there is no evidence that COVID-19 is transmitted via food. The following resources provide best practices for preparing for COVID-19 and managing risks related to food preparation, distribution, and production environments such as restaurants, grocery stores, food banks, gardens, and farms. The guidance and best practices outlined come from the Centers for Disease Control and Prevention (CDC), Environmental Protection Agency (EPA), United States Department of Agriculture (USDA), Food and Drug Administration (FDA), World Health Organization (WHO), and the best available science. All items are peer reviewed by an expert panel, and many are translated into Spanish. Check back frequently for updates to the guidance.
Food allergies affect approximately 11 percent of adults and approximately 8 percent of children in the United States. Over the last decade, the number of young people with food allergies has increased. The Centers for Disease Control and Prevention (CDC) reported an increase in food allergies in children of 50% from 1997 to 2011. Food allergies can be serious and life-threatening; severe reactions kill 100 to 200 Americans per year (University of Nebraska-Lincoln, 2023). The risk of accidental exposure to foods can be reduced if physicians, parents, child care providers, and teachers work to minimize risks and provide a safe environment for children with food allergies. This publication provides general information and guidelines to manage food allergies at home, schools, day care centers, and camps.
This factsheet describes Sesame Allergies and how to manage them. This new allergen was added to the big FDA allergens list in 2023.
The purpose of this white paper is to convey findings of a large Hard Cider Sensory Project conducted from 2020-2022, with realistic applications for how best to communicate the sensory quality of cider. Recommendations made in this white paper are based on the most current research in the field initiated by researchers at Virginia Tech and Cornell University. These sensory-focused research projects were funded by the United States Department of Agriculture (USDA) and the National Institute of Food and Agriculture (NIFA) to support growth of the hard cider industry particularly in the Northeast and Mid-Atlantic United States.
Limited educational food safety publications are available for small vegetable farmers and extension personnel seeking information on the exemptions from FSMA regulations and the Produce Safety Rule, along with voluntary practices and food safety practices. Research was conducted to construct three educational publications focused on the Best Management Practices and Good Agricultural Practices, vegetable washing stations, handwashing stations, and sanitizing practices. These educational publications are for distribution within the Virginia Cooperative Extension System and for use by Cooperative Extension Agents, Specialists, and growers who need to educate themselves or others on the basics of on-farm food safety needs and practices. This report serves (1) small and beginning vegetable farmers in the realm of food safety, (2) provide Virginia ANR Extension agents with publications to help them explain the intricacies of vegetable food safety on the farm, and (3) help with educating Virginia stakeholders to the intricacies of on-farm vegetable food safety practices.
Limited educational food safety publications are available for small vegetable farmers and extension personnel seeking information on the exemptions from FSMA regulations and the Produce Safety Rule, along with voluntary practices and food safety practices. Research was conducted to construct three educational publications focused on the Best Management Practices and Good Agricultural Practices, vegetable washing stations, handwashing stations, and sanitizing practices. These educational publications are for distribution within the Virginia Cooperative Extension System and for use by Cooperative Extension Agents, Specialists, and growers who need to educate themselves or others on the basics of on-farm food safety needs and practices. This report serves (1) small and beginning vegetable farmers in the realm of food safety, (2) provide Virginia ANR Extension agents with publications to help them explain the intricacies of vegetable food safety on the farm, and (3) help with educating Virginia stakeholders to the intricacies of on-farm vegetable food safety practices.
Aquaculture continues to be the fastest growing sector of food production world-wide. The Virginia aquaculture industry produces a variety of different foodfish, baitfish, shellfish, and ornamental species. Likewise, a variety of different production methods are implemented across the state, including pond production and indoor, intensive recirculating aquaculture systems (RAS). Continued expansion of aquaculture in the state, as well as across the region and country, demands attention to both environmental and economic sustainability.
Improperly prepared food can lead to the growth and survival of spoilage and pathogenic microorganisms. Spoilage microorganisms can affect food by causing undesirable changes in appearance, texture, taste, and smell. Pathogenic microorganisms, however, can cause foodborne illness in humans while also being undetected in food, as they do not cause physical changes in foods (like spoilage organisms do). Reducing the ability of pathogenic microorganisms to grow in the food is an important way to keep food safety risks low.
Consumers rely on food labeling for detailed information about the origin, safe handling, proper storage, and ingredient contents of a product. Additional labeling claims may be added to highlight a product’s attributes for marketing purposes. Allowable label claims are defined by the U.S. Food and Drug Administration (FDA) for use under predetermined conditions.
Fruit jams are made from crushed fruits with the addition of sugar, acid, and sometimes pectin. These ingredients determine the safety and stability of jams. Acid lowers the pH of the jam, which slows microbial growth. Pectin, a complex starch, helps jam maintain its thick texture without separating. Because fruits have a wide range of pH and pectin content, different fruits may need different amounts of acid and pectin added to the recipe to produce a safe jam that does not separate.
Consumir leche cruda puede exponerte a microorganismos dañinos, como bacterias, parásitos y virus, que pueden causar enfermedades (por ejemplo, listeriosis y salmonelosis). Los síntomas incluyen vómitos, diarrea, calambres abdominales y síntomas gripales, como fiebre, dolor de cabeza y dolores corporales.
This video is part of a series showing helpful strategies for eating smart and moving more. These videos were created by dietetic students in The Department of Human Nutrition, Foods and Exercise's Communicating with Food course (Spring 2011) for use in the Family Nutrition Program.
This video is part of a series showing helpful strategies for eating smart and moving more. These videos were created by dietetic students in The Department of Human Nutrition, Foods and Exercise's Communicating with Food course (Spring 2011) for use in the Family Nutrition Program.
This video is part of a series showing helpful strategies for eating smart and moving more. These videos were created by dietetic students in The Department of Human Nutrition, Foods and Exercise's Communicating with Food course (Spring 2011) for use in the Family Nutrition Program.
This video is part of a series showing helpful strategies for eating smart and moving more. These videos were created by dietetic students in The Department of Human Nutrition, Foods and Exercise's Communicating with Food course (Spring 2011) for use in the Family Nutrition Program.
This video is part of a series showing helpful strategies for eating smart and moving more. These videos were created by dietetic students in The Department of Human Nutrition, Foods and Exercise's Communicating with Food course (Spring 2011) for use in the Family Nutrition Program.
This video is part of a series showing helpful strategies for eating smart and moving more. These videos were created by dietetic students in The Department of Human Nutrition, Foods and Exercise's Communicating with Food course (Spring 2011) for use in the Family Nutrition Program.
This video is part of a series showing helpful strategies for eating smart and moving more. These videos were created by dietetic students in The Department of Human Nutrition, Foods and Exercise's Communicating with Food course (Spring 2011) for use in the Family Nutrition Program.
This video is part of a series showing helpful strategies for eating smart and moving more. These videos were created by dietetic students in The Department of Human Nutrition, Foods and Exercise's Communicating with Food course (Spring 2011) for use in the Family Nutrition Program.
This video is part of a series showing helpful strategies for eating smart and moving more. These videos were created by dietetic students in The Department of Human Nutrition, Foods and Exercise's Communicating with Food course (Spring 2012) for use in the Family Nutrition Program.
This video is part of a series showing helpful strategies for eating smart and moving more. These videos were created by dietetic students in The Department of Human Nutrition, Foods and Exercise's Communicating with Food course (Spring 2012) for use in the Family Nutrition Program.
This video is part of a series showing helpful strategies for eating smart and moving more. These videos were created by dietetic students in The Department of Human Nutrition, Foods and Exercise's Communicating with Food course (Spring 2012) for use in the Family Nutrition Program.
This video is part of a series showing helpful strategies for eating smart and moving more. These videos were created by dietetic students in The Department of Human Nutrition, Foods and Exercise's Communicating with Food course (Spring 2012) for use in the Family Nutrition Program.
This video is part of a series showing helpful strategies for eating smart and moving more. These videos were created by dietetic students in The Department of Human Nutrition, Foods and Exercise's Communicating with Food course (Spring 2012) for use in the Family Nutrition Program.
This video is part of a series showing helpful strategies for eating smart and moving more. These videos were created by dietetic students in The Department of Human Nutrition, Foods and Exercise's Communicating with Food course (Spring 2012) for use in the Family Nutrition Program.
This video is part of a series showing helpful strategies for eating smart and moving more. These videos were created by dietetic students in The Department of Human Nutrition, Foods and Exercise's Communicating with Food course (Spring 2012) for use in the Family Nutrition Program.
This video is part of a series showing helpful strategies for eating smart, moving more and slimming down. These videos were created by dietetic students in The Department of Human Nutrition, Foods and Exercise's Communicating with Food course (Spring 2013) for use in the Family Nutrition Program.
This video is part of a series showing helpful strategies for eating smart, moving more and slimming down. These videos were created by dietetic students in The Department of Human Nutrition, Foods and Exercise's Communicating with Food course (Spring 2013) for use in the Family Nutrition Program.
This video is part of a series showing helpful strategies for eating smart, moving more and slimming down. These videos were created by dietetic students in The Department of Human Nutrition, Foods and Exercise's Communicating with Food course (Spring 2013) for use in the Family Nutrition Program.
This video is part of a series showing helpful strategies for eating smart and moving more. These videos were created by dietetic students in The Department of Human Nutrition, Foods and Exercise's Communicating with Food course (Spring 2011) for use in the Family Nutrition Program.
This video is part of a series showing helpful strategies for eating smart and moving more. These videos were created by dietetic students in The Department of Human Nutrition, Foods and Exercise's Communicating with Food course (Spring 2012) for use in the Family Nutrition Program.
This video is part of a series showing helpful strategies for eating smart and moving more. These videos were created by dietetic students in The Department of Human Nutrition, Foods and Exercise's Communicating with Food course (Spring 2012) for use in the Family Nutrition Program.
This video is part of a series showing helpful strategies for eating smart, moving more and slimming down. These videos were created by dietetic students in The Department of Human Nutrition, Foods and Exercise's Communicating with Food course (Spring 2013) for use in the Family Nutrition Program.
This video is part of a series showing helpful strategies for eating smart, moving more and slimming down. These videos were created by dietetic students in The Department of Human Nutrition, Foods and Exercise's Communicating with Food course (Spring 2013) for use in the Family Nutrition Program.
This video is part of a series showing helpful strategies for eating smart, moving more and slimming down. These videos were created by dietetic students in The Department of Human Nutrition, Foods and Exercise's Communicating with Food course (Spring 2013) for use in the Family Nutrition Program.
This video is part of a series showing helpful strategies for eating smart, moving more and slimming down. These videos were created by dietetic students in The Department of Human Nutrition, Foods and Exercise's Communicating with Food course (Spring 2013) for use in the Family Nutrition Program.
A serving size is what is recommended on a Nutrition Facts label, but what you actually eat is called your “portion.” Portions served at restaurants have gotten larger over the years. Here’s an easy guide to using your hand to estimate a smart size portion.
Fruits and vegetables are good for you. They are full of fiber, vitamins, minerals, and thousands of powerful things called antioxidants and phytochemicals. These things give fruits and vegetables their colors, flavors, and smells. When you eat antioxidants and phytochemicals, they also help to protect you from many different diseases, like heart disease and cancer.
Are you stressed out about cooking dinner for your children? Here are a few quick, simple tips you can use to cut down your stress and the time it takes to make your meal.
Don't like cooking? Don't know where to start? This video can get you started with some practical ideas and show how it can be fun. Start simple and include your family!
Looking for ways to help your kids eat healthier? This video is a great example of how you can use games to spark your kids interest in better food choices.
Cooking with your child can feel like a mess. Watch as this mom learns some helpful tips to make cooking with her daughter fun, simple, and mess free.
With a little planning and creativity, you can save time and money by packing healthy lunches.
Cooking with kids builds life skills for a healthy future. This video gives a basic guide on how to involve your kids in the cooking process.
Think home-cooked meals are a waste of time and energy? Think again. This video shows quick and simple methods for cooking meals, as well as different food options your family can enjoy.
A fact sheet about zucchini.
A fact sheet about Yellow Crooked Squash.
A fact sheet about green beans.
A fact sheet about apples.
A fact sheet about corn on the cob.
A fact sheet about beets.
A fact sheet about cabbage.
A fact sheet about cauliflower.
Do the exercises listed in order with no rest and then go back through the exercises in reverse order. You will need 3-4 minutes to do the entire progression in forward and reverse order.
Do you find it difficult making time for exercise in your busy week? Taking care of your family and working can make regular physical activity seem unrealistic. Here are some ideas to help fit exercise into your busy schedule.
Tips for family-friendly ways shift to eating more whole grains everyone will love.
Carol, mom of four, makes small changes to lower sodium in her family's meals.
It is easy to make simple shifts in your normal meals to lower the amount of saturated fat while keeping the food delicious.
Interested in ways to add protein into your diet while reducing cost and fat? Then look beyond just meat!
Cooking with oils is a great heart-healthy alternative to solid fats like butter and margarine.
Mom makes the healthy choice to switch to low-fat dairy, and her family doesn't even notice the difference.
A young mother describes three ways to incorporate fruits in different forms into her family's daily routine while including her children in the preparation process.
You might be surprised to find out just how much sugar is hidden in the foods we love. Learn what to look for when reading nutrition labels and simple ways to eat smart by limiting added sugar.
Think home-cooked meals are a waste of time and energy? Think again. This video shows quick and simple methods for cooking meals, as well as different food options your family can enjoy.
Do you have a hard time getting your kids away from the TV and moving more every day? Try these strategies for teaching children to enjoy being active as a family.
About 1 in 8 women will find out they have breast cancer at some point in their life. Except for skin cancer, breast cancer is the most common cancer among women in the U.S., accounting for nearly 29% of newlydiagnosed cancers. One case of breast cancer isdiagnosed every two minutes, and one womandies of breast cancer every 13 minutes in the U.S
Colorectal cancer is the fourth most commonly diagnosed cancer in the U.S. Despite that, colorectal cancer is preventable, and we have good screening tests to detect this cancer early.
This toolkit provides an overview of facilitation techniques to promote behavior change, along with specific instructions and resources for educators to learn and apply skills necessary to implement them.
The immune system is the main tool the body has to fight infection and prevent disease. It is made up of immune cells, tissues, and organs that work together to find, fight, and fix infection and injury. How well the immune system does its job depends on many things including what we choose to eat, how physically active we are, if we get enough sleep, and how we manage the stress in our lives.
The need to purchase food has made going to the supermarket a necessity, even though they are not the safest places to be during the COVID-19 crisis. There are some practical steps that you can take, however, to avoid contracting the virus, or transmitting the virus if you are infected and do not yet know it.
Fruits and vegetables are an essential part of a healthy diet. This publication provides recommendations from Virginia Family and Consumer Science Extension Agents on easy ways to include more fruits and vegetables in your daily diet.
For the Southern Banana Pudding Recipe: A low-fat, low-sugar version of a traditional dessert favorite, Southern Banana Pudding is a no-cook, easy to make recipe. Part of the "From Our Home to Yours" food demonstration series, this video shows how easy it is to make this recipe.
Oven Fried Fish is a delicious alternative to high fat fried fish. As part of the From Our Home to Yours video series, this food demonstration shows how to make this healthy fish recipe.
Extension professionals show you how to make a delicious and healthy salad, Autumn Salad. See more healthy recipes at the YouTube channel, "From Our Home to Yours".
Extension professionals show you how to make Crispy Oven-Baked Chicken. See more healthy recipes at the YouTube channel, "From Our Home to Yours".
This delicious salad recipe brought to you by Virginia Cooperative Extension is a delicious way to get your recommended daily dose of fruits and vegetables. Colorful and tasty, it brightens up any dinner setting.
This mashed sweet potato recipe is so simple that you won't just think of eating them at Thanksgiving. Make sweet potatoes part of your regular diet, with the healthy, easy-to-make recipe.
Greens are a wonderful, nutritious, economic vegetable broadly available in our home gardens, farmer's markets and grocery stores. High in vitamins A, K and folic acid, greens are also a great source of fiber. Try this delicious recipe as part of a meal anytime of the year.
This is a recipe that is simple to make, and delicious to eat. Filled with fiber, vitamins, and minerals, this is a healthy sweet bread choice.
This delicious cornbread recipe has also been modified to make it lower in fat. You get the best of both worlds with this, "Good For You Cornbread".
This food demonstration video, Peach Cobbler, is part of the From Our Home to Yours food demonstration video series, where professionals from Cooperative Extension show you how to make health promoting recipes that they love.
If you love pork chops, you will love this healthier recipe. Breaded and baked in the oven, these pork chops are delicious and lower in fat than the traditional fried pork chop.
This issue of the Buzz, Body & Bites Newsletter for actively aging adults discusses the importance of relationships to health and the five "love languages". It also provides a delicious recipe and stretching exercise to try.
This issue of Buzz, Body, & Bites provides information on fall prevention for actively aging adults.
This issue of Buzz, Body, & Bites provides information about atherosclerosis, what it is and why it is important.
Learn about the history of the turkey as part of the traditional Thanksgiving meal in this issue of the Buzz, Body, & Bites Newslette. Get a chuckle out of our Thanksgiving jokes and check out the delicious Holiday Root Vegetable Roast recipe.
This issue of the Buzz, Body, & Bites newsletter provides practical guidance on financial management. It also includes a great soup recipe, and recommendations for how to get physical activity.
This issue of Buzz, Body, & Bites aligns with the National Nutrition Month theme of "Fueling ourselves for the Future". The issue discusses ways to consume healthy foods in a sustainable way.
This issue of the Buzz, Body, & Bites newsletter provides information about gardening, and the benefits to health and quality of life. It also includes a recipe for parmesan asparagus, which is an early vegetable.
This issue of the Buzz, Body, & Bites newsletter discusses how to eat more locally grown foods, and the benefits to your community.
Extension professionals and volunteers interact with kids in a variety of programming. Youth who engage in mindy-body practices experience a number of health benefits ranging from reduced anxiety and stress to improved mood and academic performance. This document helps Extension professionals and volunteers lead mind-body practices with youth. There are materials that give background to the approach as well as structured exercises.
Newsletter handout for Flourishing in the Garden Program that combines mindfulness, movement, nutrition, and connection.
This is a step by step guide to designing an exercise class for older adults with specific modifications or cautions to consider.
This issue of the monthly Buzz, Body, & Bites Newsletter for actively aging adults contains information on how to maintain intellectual wellness neuroplasticity, and connection throughout life.
In this issue: Composting At Home, Summer Peach Drink, Exercise Safety in the Heat
The Buzz, Body, & Bites newsletters are informative and provide practical diet and physical activity recommendations that increase enjoyment in life.
The Buzz, Body, & Bites newsletters are informative and provide practical diet and physical activity recommendations that increase enjoyment in life.
The Buzz, Body, & Bites newsletters are informative and provide practical diet and physical activity recommendations that increase enjoyment in life.
The Buzz, Body, & Bites newsletters are informative and provide practical diet and physical activity recommendations that increase enjoyment in life.
In this issue: Introduction to the 8 dimensions of wellness, Programs that Support the Dimensions of Wellness, Collards with Pineapple & Ginger, and Exercise: Wide Leg Squat
In this issue: DASH for Your Heart, What to Eat on the DASH Diet, Apple Nachos for One, Standing Leg Curl
In this issue: Coping with a Money C.R.U.N.C.H., Financial Health and The Dimensions of Wellness, Vegetable quesadilla, Exercise: Overhead Press
In this issue: Qigong for Healthy Aging: The Cleaning Breath, Spiritual wellness, Lemon Basil Ginger Ale, Exercise: Bicep Curl
In this issue: Creating Beautiful Spaces to Enhance Well-being and Healthy Aging, Environmental Wellness, Fresh Berry Caprese Salad, Exercise: Knee Extension
In this issue: Social Wellness for a Healthy Lifestyle, Social Wellness, Couscous Chicken, Exercise: Wall Angels
In this issue: Intellectual Wellness, Neuroplasticity, and Connection; Opportunities for Lifelong Learning; Beet & White Bean Salad; Exercise: Wall Squats
In this issue: Origin of Pumpkins in Halloween and other Tales, HISTORY OF HALLOWEEN, Diane Sutton’s Pecan Pumpkin Pie, Fall Prevention Exercise: Wide Leg Stance
In this issue: Emotional Wellness, Emotional Wellness Checklist, Thanksgiving Turkey Tips, Fall Prevention Exercise: Single Leg Lift
In this issue: How to Build Resilience in Your Life, 6 Strategies to Build Resilience, Peanut Butter Caramel Corn, Fall Prevention Exercise: Toe Stand
Conjugated linoleic acid (CLA) is an essential fatty acid. CLA supplements have shown many health benefits, including weight loss, improved insulin sensitivity, and reduced risk of cancer and cardiovascular disease. This article provided updated research on benefits and concerns of CLA.
In addition to their rich mono- and polyunsaturated fatty acid profile, pistachios are abundant in phenolic compounds like flavonoids and anthocyanins, and carotenoids like lutein and zeaxanthin. Compared to other tree nuts and/or high protein foods, the amazing nutritional properties of pistachios have been linked to their antioxidant and anti-inflammatory properties.
Colorectal cancer rates are declining in people over the age of 50, however there is an alarming trend of rising colorectal cancer rates in younger adults. Kristi Seay, MSN, RN, CGRN, an endoscopy nurse with 30 years experience, provides an overview of trends related to colorectal cancer rates in people under 50 years of age, symptoms, potential causes, recommendations for action, and case study examples in this webinar.
This project studied how the harvest timing affect the aroma quality of Va hops, and shared some ideas using hop to make value-added products.
This webinar series is designed to support and explain each chapter of the Virginia Farm to School Toolkit, which was developed to guide VCE Extension agents, school division administrators, school nutrition professionals, educators, school garden coordinators, and others toward using farm to school practices as a means to increase equitable access to fresh, healthy, Virginia grown food while providing hands-on learning opportunities in a variety of educational settings. In this webinar, we define “farm to school”, provide an overview of Farm to School initiatives in Virginia, highlight the content of the Virginia Farm to School Toolkit and webinar series.
This webinar series is designed to support and explain each chapter of the Virginia Farm to School Toolkit, which was developed to guide VCE Extension agents, school division administrators, school nutrition professionals, educators, school garden coordinators, and others toward using farm to school practices as a means to increase equitable access to fresh, healthy, Virginia grown food while providing hands-on learning opportunities in a variety of educational settings. In this webinar, we are joined by several panelists who will share their experiences and processes for obtaining funds for farm to school projects and how to evaluate them.
This webinar series is designed to support and explain each chapter of the Virginia Farm to School Toolkit, which was developed to guide VCE Extension agents, school division administrators, school nutrition professionals, educators, school garden coordinators, and others toward using farm to school practices as a means to increase equitable access to fresh, healthy, Virginia grown food while providing hands-on learning opportunities in a variety of educational settings. In this webinar, we are joined by several panelists who will share their experiences and processes for obtaining funds for farm to school projects and how to evaluate them.
This webinar series is designed to support and explain each chapter of the Virginia Farm to School Toolkit, which was developed to guide VCE Extension agents, school division administrators, school nutrition professionals, educators, school garden coordinators, and others toward using farm to school practices as a means to increase equitable access to fresh, healthy, Virginia grown food while providing hands-on learning opportunities in a variety of educational settings. In this webinar, our panelists will discuss why it is important to share success stories with stakeholders, and will provide some examples of ways to do so.
This webinar series is designed to support and explain each chapter of the Virginia Farm to School Toolkit, which was developed to guide VCE Extension agents, school division administrators, school nutrition professionals, educators, school garden coordinators, and others toward using farm to school practices as a means to increase equitable access to fresh, healthy, Virginia grown food while providing hands-on learning opportunities in a variety of educational settings. In this webinar, our panelists will share about how they have navigated through the process of procuring local foods for local schools.
This webinar series is designed to support and explain each chapter of the Virginia Farm to School Toolkit, which was developed to guide VCE Extension agents, school division administrators, school nutrition professionals, educators, school garden coordinators, and others toward using farm to school practices as a means to increase equitable access to fresh, healthy, Virginia grown food while providing hands-on learning opportunities in a variety of educational settings. In this webinar, our panelists will look at the flow of food from farm to tray, associated food safety contamination risks, and helpful resources to consider.
This webinar series is designed to support and explain each chapter of the Virginia Farm to School Toolkit, which was developed to guide VCE Extension agents, school division administrators, school nutrition professionals, educators, school garden coordinators, and others toward using farm to school practices as a means to increase equitable access to fresh, healthy, Virginia grown food while providing hands-on learning opportunities in a variety of educational settings. In this webinar, we are joined by several panelists, who will highlight some tangible ways food is being delivered and distributed as part of the farm-to-school value chain in Virginia.
This webinar series is designed to support and explain each chapter of the Virginia Farm to School Toolkit, which was developed to guide VCE Extension agents, school division administrators, school nutrition professionals, educators, school garden coordinators, and others toward using farm to school practices as a means to increase equitable access to fresh, healthy, Virginia grown food while providing hands-on learning opportunities in a variety of educational settings. In this webinar, we will consider how school gardens play an integral part of farm to school programs. Our panelists will share how they have developed and worked with school gardens and farms, and will offer some tips that can help in farm to school efforts.
This webinar series is designed to support and explain each chapter of the Virginia Farm to School Toolkit, which was developed to guide VCE Extension agents, school division administrators, school nutrition professionals, educators, school garden coordinators, and others toward using farm to school practices as a means to increase equitable access to fresh, healthy, Virginia grown food while providing hands-on learning opportunities in a variety of educational settings. In this webinar, we will consider opportunities to extend classroom learning into early care settings, afterschool activities, and summer programs. Our panelists will share their stories of how they are doing so.
This webinar series is designed to support and explain each chapter of the Virginia Farm to School Toolkit, which was developed to guide VCE Extension agents, school division administrators, school nutrition professionals, educators, school garden coordinators, and others toward using farm to school practices as a means to increase equitable access to fresh, healthy, Virginia grown food while providing hands-on learning opportunities in a variety of educational settings. In this webinar, our panelists will share their stories about how they have sparked a love of local food and farming through classroom and afterschool programs.
In 2012, Delegate Delores McQuinn introduced House Joint Resolution 88 and then in 2013 reintroduced House Joint Resolution 646 to request that the Virginia General Assembly review the issue of food deserts in Virginia. The Honorable William Howell, Speaker of the House of Delegates of the Virginia General Assembly, commissioned Alan Grant, dean of the College of Agriculture and Life Sciences at Virginia Tech, and Jewel Hairston, dean of the College of Agriculture at Virginia State University, to conduct a study of food deserts in the Commonwealth of Virginia.
A mom and daughter show how easy it is to eat more veggies by making some small and simple changes in their daily lives.