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Living Well In Yalobusha County

Food For Families Kickoff Planned For October 24

By Pamela Redwine

As the holidays fast approach so does the increasing need to feed the hungry.  We hope that you will once again team with The Yalobusha County Extension Service, the Yalobusha County MHV and WTVA for the Food for Families Food Drive.  Many people have participated in this project with us over the last two years.
The first year we collected around 900 items and last year we only collected around 600.  We hope to have a better turnout this year. The kickoff day for the Food Drive is October 24 and we will run the food drive in Yalobusha County until December 5.  You can drop off your non-perishable food items at many locations (a full list will be listed in next week’s paper) in Coffeeville and Water Valley or you can bring them to the Extension Office. All food collected will benefit people in our area.
MHV News
The United Y.C. MHV Club met Tuesday, October 15.  They had a very good meeting and in November they will be collecting dues for 2014. If you are interested in joining the MHV please attend the meeting on Tuesday, November 19 at 9 a.m. Dues will be $8 this year.
Simple Buffets Program
The ladies and their guests enjoyed a wonderful presentation by Julie Tyler on simple buffets. Mrs. Tyler used many natural elements for decorating and offered many helpful tips to make serving your next buffet a breeze.
The MHV are also continuing to collect coke tabs that will be sent to the Ronald McDonald House. If you collect coke tabs, please consider donating them to the MHV.  You can bring them to the Extension Office and we will get the tabs where they need to go.
4-H News
The next 4-H meeting (combined Clover buds for ages 5-8 and older group for ages 9-18) will meet Thursday, October 24 at 4 p.m. Please call the extension office at 675-2730 if your child plans to come.
The 4-H Sewing 101 Class is going well.  We are winding down our first class and getting ready to start another class. The dates for the next class should be published in next week’s paper.
FCS Happenings
The Burlap wreath class held Tuesday, October 15th was a huge success. We had 19 people participate and had two classes held at different times. The ladies left the workshop with a completed wreath and were then ready to go home and add their own touch through a variety of decorations (flowers, initials, tur-keys, etc).  
Painting Class
Get in the holiday mood with this cute turkey painting. Grab a couple of friends and join us for a painting class at Yalobusha County Extension Service on  Friday, November 1 from 6-8 p.m. All supplies will be provided as well as light refreshments. The class is limited to 20 adult participants and the registration fee is $20. The class is filling up fast so call the extension service at 675-2730 or message me to register. You must pay the fee to be considered registered for class.
According to a poll done by the National Restaurant Association, vegetarian cuisine is one of the fastest growing cuisines in the United States and Canada. Vegetarian food’s popularity has been attributed to Baby Boomers’ quest for something new and healthful, as well as to Generation X’s and Y’s concern about the environment, along with the incorporation of ethnic cuisines, such as Indian and Thai, that feature many vegetarian dishes.
There are lots of other possible reasons to consider, but the bottom line is the vegetarian meals are on the rise.
Common Vegetarian Styles
•Semi-Vegetarians eat poultry, eggs, fish, and dairy products, but avoid red meat. This is perhaps the most mainstream of vegetarian styles as many health-conscious individuals lean toward a plant-based diet.
• Pesco-Vegetarians, a.k.a. pescetarians, eat fish, eggs, and dairy, but avoid poultry and red meat.
• Lacto-Ovo-Vegetarians, often simply called vegetarians, eat dairy products and eggs, but no actual meats from animals.
• Vegans, on the other hand, avoid all foods of animal origin, including dairy products, eggs, and even honey.
Keep It Healthful
All individuals, including vegetarians, should be concerned with saturated fat and sodium intake. Did you know that many vegetarian foods can still be high in saturated fat and sodium? It’s true! So, if you’re using eggs, use only the whites. If you eat poultry, use only the white meat without the skin, and if you’re consuming dairy, choose only skim. This will help you reduce your saturated fat consumption.
Iron and calcium may be a concern for some vegetarians. Beans, nuts and seeds are good sources, as are fortified products such as cereals and soymilk. Dark green vegetables should be included daily on the menu. A vegan diet must be supplemented with vitamin B12.

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