Tag Archives: joyce mcgarry

by | March 14, 2013 · 9:11 am

We’re not chicken about working across the organization to meet needs

What’s special about our Michigan State University Extension colleagues? When they see a need, they work together across institutes and across disciplines to get that need met.

It all began when the Salvation Army in Lenawee County distributed whole, frozen chickens and turkeys that had been donated from the 4-H fair sale to people who needed them. Janelle Stewart, Lenawee County Extension 4-H educator in the Children and Youth Institute, noticed that the recipients of the poultry needed instruction in thawing and preparing them. Janelle contacted health and nutrition Extension educator and food safety team member Jeannie Nichols about producing an educational fact sheet on poultry preparation that could be distributed at the Salvation Army food bank.

Health and Nutrition Institute food safety team members agreed that creating the fact sheet would be a worthwhile project that would meet a need in the Lenawee County community and in others. Jeannie and Extension educator Joyce McGarry developed a document that focused not only on chicken and turkey but on duck, goose and other game birds as well.

Other food safety team members, Extension educators Lisa Treiber and Beth Waitrovich, reviewed the fact sheet and sent it to ANR Communications for editing.

“How to Handle Poultry and Tips on Cutting Up a Whole Bird” resulted from the desire to help others, the creativity and vision to see multiple possibilities, and the willingness to work across institutes and disciplines. Find the fact sheet in the Safe Food & Water area of the Food and Health section of the MSU Extension Web site. You may have your own use for the fact sheet in your community.

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by | October 4, 2012 · 8:40 am

Extension staff members win NEAFCS awards, present at conference

Michigan State University Extension staff members won several awards at the National Extension Association of Family and Consumer Sciences (NEAFCS) national conference in Columbus, Ohio, Sept 27. The Michigan Extension Association of Family and Consumer Sciences (MEAFCS) will recognize the educators at the membership meeting at Fall Extension Conference.

The Health and Nutrition Institute Food Safety Team was first place national winner and first place Central Region winner for Food Safety. The award recognizes outstanding educational programs conducted for families, school nutrition workers, food industry employees or managers, church workers preparing meals, home care providers, and other groups or individuals preparing or serving food.

The MSU Extension Food Safety Team received first place national winner award and first place Central Region winner for Food Safety at the NEAFCS national conference

The MSU Extension Food Safety Team received first place national winner award and first place Central Region winner for Food Safety at the NEAFCS national conference Sept. 27, 2012, in Columbus, Ohio. Pictured left to right: Associate Dean of UNL Extension Kathleen Lodl, MSU Extension staff members Eileen Haraminac, Lisa Treiber, Joyce McGarry, Beth Waitrovich and Jeannie Nichols and NEAFCS President Amy Peterson [not present Christine Venema, Pat Joyce (retired), Jan Seitz (retired)].

 Evaluated on program objectives, program accomplishments, program impact and support materials, the team received a score of 98 out of a possible 100.

Jeannie Nichols led the team that includes Eileen Haraminac, Pat Joyce (retired), Joyce McGarry, Janet Rathke, Jan Seitz (retired), Lisa Treiber, Chris Venema and Beth Waitrovich.

The team applied for and received a Michigan Department of Agriculture and Rural Development grant allowing them to provide statewide programming in 2011. They taught face-to-face workshops around the state and developed an online training at msue.anr.msu.edu/programs/cottage_food_law.

The workshops and online training taught Michigan residents about the new 2012 Cottage Food Law and the importance of food safety practices when preparing and selling cottage foods in Michigan.

Teresa Clark-Jones led the Financial and Home Ownership Education Team, made up of mostly Greening Michigan Institute members, that took third place in the Central Region for Communications – Internet Education Technology. The award recognizes excellence in Web-based programs or Web pages.

In addition to Teresa, team members include Connie Costner Borg, Dr. Lisa Cook, Kathy Hale, Jean Lakin, Wanda Repke and Erica Tobe.

The team created www.mimoneyhealth.org with education information related to financial literacy for the public to access. On the website, consumers can take the Financial Health Survey, in which each survey participant determines his or her financial health index score and receives resources to help increase the score.

Extension educator Carolyn Penniman won a Distinguished Service Award. The Distinguished Service Award is the highest award presented by the NEAFCS. The award recognizes members for leadership, outstanding program efforts and personal and professional development.

Carolyn has been part of MSU Extension for more than 14 years, providing education in parenting education, food safety, training for foster and adoptive parents, and financial literacy. She’s participated in international Extension training and led the Poverty Reduction Initiative for Charlevoix and Emmet counties. She used a United Way grant to provide two poverty simulation workshops and develop a Money Mentor program.

Besides winning awards, MSU Extension staff members were busy presenting sessions at the conference, lending their expertise to their colleagues. Health and Nutrition Institute Extension educator Suzanne Pishpresented a session at the conference from RELAX: Alternatives to Anger, an anger management program for young people, parents and caregivers.

MSU Extension staff members presented on the Cottage Food Law at the NEAFCS national conference

MSU Extension staff members presented on the Cottage Food Law at the NEAFCS national conference Sept. 27, 2012, in Columbus, Ohio. Pictured left to right: MSU Extension staff members Joyce McGarry, Rita Klavinski, Lisa Treiber, Jeannie Nichols and Beth Waitrovich. Photo credit: Eileen Haraminac.

In addition, Extension educators Joyce McGarry, Jeannie Nichols, Lisa Treiber and Beth Waitrovich of the Food Safety Team presented a session on the Cottage Food Law. Extension educator Rita Klavinski provided technology support at the conference.

Congratulations and thanks to all of our award winners and session presenters!

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by | August 16, 2012 · 8:38 am

Extension educators reach nontraditional audience at Great Lakes Folk Festival

When you think of Michigan State University Extension educating the public, you might picture an educator giving a demonstration at Ag Expo or a specialist holding a workshop in his or her district. Extension educators Joyce McGarry and Linda Huyck found an audience in a nontraditional setting when they gave food preservation demonstrations Aug. 12 at the Great Lakes Folk Festival.

Every year, the MSU Museum presents this celebration of cultural heritage in downtown East Lansing. It’s a time when blocking off the streets is a welcome sight. Instead of making way for road construction, workers make room for booths staffed by food and craft vendors and artists. Nearly 100 culturally diverse musicians and dancers perform on four performance stages.

MSU Extension educators Joyce McGarry (left) and Lindy Huyck prepare to demonstrate canning methods

MSU Extension educators Joyce McGarry (left) and Linda Huyck prepare to demonstrate canning methods Aug. 12, 2012, at the Great Lakes Folk Festival in East Lansing, Mich. Photo credit: Roger Huyck.

This year, Lynne Swanson, MSU Museum collections manager, asked Joyce and Linda to present in commemoration of the 150th anniversary of the signing of the Morrill Act, which created land-grant colleges. The two Extension educators gave demonstrations in the outdoor “Test Kitchen” on canning jams and jellies, and canning salsa.

MSU Extension educator Joyce McGarry demonstrates the directions for making strawberry jam

MSU Extension educator Joyce McGarry demonstrates the directions for making strawberry jam Aug. 12, 2012, at the Great Lakes Folk Festival in East Lansing, Mich. Photo credit: Roger Huyck.

Joyce said, “All 20 chairs were filled with standing room only under and outside the tent. We had a lot of comments and questions: Can you reuse lids? I didn’t know about adding lemon juice to tomato products! What are low-acid foods?”

The educators came prepared with handouts on salsa and Michigan Fresh bookmarks – both quite popular with the crowd. Joyce and Linda took time during the demonstration to promote the Michigan Fresh website and fact sheets.

MSU Extension educator Linda Huyck stirs salsa during a salsa canning demonstration

MSU Extension educator Linda Huyck stirs salsa and waits for it to boil during a salsa canning demonstration Aug. 12, 2012, at the Great Lakes Folk Festival in East Lansing, Mich. Photo credit: Roger Huyck.

What’s most significant about this is that it reminds me that I’m running out of time to get some salsa put up. I never had training from someone like Joyce or Linda, so I play it safe and freeze mine.

MSU Extension canning demonstrations attracted standing-room-only crowds

MSU Extension canning demonstrations attracted standing-room-only crowds Aug. 12, 2012, at the Great Lakes Folk Festival in East Lansing, Mich. Photo credit: Roger Huyck.

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by | June 28, 2012 · 1:37 pm

Extension will wow participants at Ag Expo with new information and experiences in CANR Tent

Michigan State University Extension looks forward to having a big presence at the 33rd Ag Expo this year. The event runs July 17–19 at the corner of Mt. Hope and Farm Lane on the MSU campus.

Faculty, educators and specialists will be on site, offering educational sessions and demonstrations. The College of Agriculture and Natural Resources (CANR) Tent will brim with educational exhibits and demonstrations from the Master Gardener Volunteer Program, Firewise, the Farm Information Resources Management Team, AgrAbility, 4-H Youth Development, the Health and Nutrition Institute and others.

Master Gardener staff members and volunteers will present gardening sessions: Gretchen Voyle on tomato diseases, Hal Hudson on drip irrigation and Jarred Morris on cucurbit downy mildew.

Breakfast on the Farm, led by Extension educators Mary Dunckel and Nancy Thelen, will present a large walk-through experience showcasing what Extension is doing to educate consumers about modern food production.

Joyce McGarry, Extension educator, will present food preservation tips.

James Whaley, a Bryon 4-H’er and entrepreneur, will educate visitors about raising poultry.

And to answer any other visitors’ questions, Extension experts will staff the “Ask an Expert” booth.

Don’t leave the Expo without your free MSU Dairy Store ice cream. Donations for the ice cream go to the CANR Alumni Scholarship Fund.

Ag Expo, Michigan’s largest outdoor farm show, gives us another opportunity to reach out to Michigan residents.

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by | April 26, 2012 · 8:26 am

MSU Extension program assistant receives Outstanding Adult Learner Award

Michigan State University Extension program assistant Curtina (“Tina”) Goins received the 2012 Outstanding Adult Learner Award for Lansing Community College, sponsored by the Capital Area Higher Education Network (CAHEN).

 CAHEN is a group of area colleges and universities whose mission is to work collaboratively to promote lifelong learning in the Lansing metropolitan area, foster discussion of higher education issues and encourage employers to support professional development of their employees.

 Tina has worked in the MSU Extension Ingham County SNAP-Ed (Supplemental Nutrition Assistance Program–Education) program for 14 years. She’s pursuing a bachelor’s degree at Lansing Community College, balancing the roles of full-time student, full-time Extension employee, and full-time single mom of four and grandmother of nine.

 Previously all of Tina’s work focused on youth. This year, she has expanded her programming to include adults with disabilities.

 Joyce McGarry, MSU Extension educator said, “She is very creative with her programs, incorporating songs and interactive activities. She has great passion for her job. We are so lucky to have her on our team.”

 I second that. We are indeed lucky to have her. Congratulations, Tina!

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by | September 22, 2011 · 8:18 am

MSU Extension food preservation videos are now available online

Fall is harvest time and that means that it’s also canning time. Michigan State University Extension Food Safety Team, part of the Health and Nutrition Institute, is here to help our clientele learn how to safely preserve homegrown fruits and vegetables through a series of online educational videos that are available free.

 In the videos, MSU Extension educators Eileen Haraminac, Joyce McGarry, Jeannie Nichols, Lisa Treiber and Christine Venema demonstrate the steps to safely can and preserve food. The goal of food preservation is to increase the shelf life of food while keeping it safe. Gardens and farm markets are overflowing with beautiful and nutritious produce. The MSU Extension Food Safety Team wants to help Michigan residents preserve food safely to enjoy its bounty throughout the year. And their adoption of video technology is a great illustration of what we mean when we say we need to embrace technology in order to reach broader audiences.

 Topics covered include: 

  • Intro to Food Preservation
  • Water Bath Canning Basics
  • Pressure Canning Basics
  • Freezing Vegetables
  • Freezing Fruit
  • Making Jams and Jellies

 View the videos at http://vimeo.com/album/1697876. Look out, Paula Deen!

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by | July 21, 2011 · 9:01 am

Webinar trains food entrepreneurs in following Cottage Food Law

Michigan’s Cottage Food Law, enacted in 2010, allows individuals to manufacture and store certain types of foods in an unlicensed home kitchen. It’s intended to support farmers markets by allowing certain value-added products to be sold without the expense and trouble of preparing them in a licensed commercial kitchen.

 The Michigan State University Extension Food Safety Team made a teaching webinar in order to meet the needs of Michigan residents in relationship to food safety pertaining to the Cottage Food Law. The webinar was the most efficient and consistent way of providing educational information to this audience. Led by food safety co-chairs and Extension educators Jeannie Nichols and Jan Seitz, the Food Safety team members include Jennifer Berkey, Robin Danto, Diana Fair, Eileen Haraminac, Jane Hart, Linda Huyck, Pat Joyce, Joyce McGarry, Laurie Messing, Lucia Patritto, Janet Rathke, Christy Rivette, Phil Tocco, Lisa Treiber, Chris Venema and Beth Waitrovich.

 Jeannie stated, “For us as educators, it meant learning about developing a professional, interactive and interesting site.”

 The team developed “MI Cottage Food Law Food Safety Training/Webinar” with support from Agriculture and Natural Resources Communications team members Laura Probyn, Steve Evans and Kraig Ehm. Laura edited and revised the initial script. Laura and Kraig voiced the project, and Steve edited the PowerPoint that was the basis for the webinar and built quiz and evaluation modules for the project.

 According to Jeannie, the quiz at the end of the webinar evaluates the knowledge that participants gain as well as their intent to use the information from the webinar. Once a participant completes the quiz with 70 percent accuracy, he or she can purchase a certificate to display at a farmers market booth. Farmers markets customers would then see that the vendor had taken the initiative to take some extra food safety training in relation to cottage foods.

 Food Safety Team members conducted face-to-face presentations throughout the state using the curriculum to validate its content and usefulness before it was made available online. To help with this project, the team applied for and received a Michigan Department of Agriculture and Rural Development (MDARD) grant that allowed the production of this webinar including marketing materials.

 You can view the webinar here: http://vimeo.com/24282676

 Plans are underway to add the webinar to the governor’s weekly video feature rotation and to be placed on the MDARD’s YouTube channel.

 This is a great illustration of what the new MSUE is all about and how we’re embracing technology to achieve our mission. And it shows the interlinkage among work teams and institutes. Some of the greatest demand for the webinar is likely to come from individuals and businesses who sell homemade products at farmers markets, which are among the assets that we try to support through the community food systems group in the Greening Michigan Institute.

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by | June 16, 2011 · 11:53 am

MSUE EFNEP educates refugees on healthy, safe eating

Anna Tran and Lucia Rogers, Michigan State University Extension Ingham County program assistants in the Expanded Food and Nutrition Education Program (EFNEP), completed a six-week series in May and June for 21 refugees. Originally from Bhutan, these families came to Lansing after living in Nepalese refugee camps. St. Vincent Catholic Charities supplied the MSUE staff members with three translators that attended each session that took place once a week for 2 hours.

 When the program began, the families typically ate food very high in saturated fat, using large amounts of butter in all of their cooking. The lessons concentrated on using less butter in food preparation and eating low-fat foods, and encouraged eating more frequent meals in smaller portion sizes.

 The MSUE staff members helped the participants locate food stores that carried items at lower cost than those at the small neighborhood convenience stores where they did most of their shopping. The change enabled the parents to have enough money to supply their children with more meals and snacks throughout the day.

 All lessons promoted food safety. The group worked on washing hands with warm water and soap, and learned to refrigerate foods instead of storing them outside.

 By the third session, the staff realized that they had effected a major behavior change when participants stood up and began to line up to wash their hands before the food preparation. According to Extension educator Joyce McGarry, this was a huge step in understanding food safety and the prevention of illness. Joyce notes that the program evaluations, completed with help from staff and translators, showed a 100 percent improvement in washing hands.

 The EFNEP assists families and youth living in low-income situations in acquiring the knowledge, skills, attitudes and changed behavior necessary for nutritionally sound diets. It also assists in contributing to their personal development and the improvement of total family diet and nutritional welfare.

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by | February 10, 2011 · 1:10 pm

MSUE EFNEP collaborates with Healthy Homes program to help families be healthy

Staff members from Michigan State University Extension Expanded Food and Nutrition Education Program (EFNEP) in Ingham County and the Michigan Department of Community Health’s Healthy Homes University project have a goal in common – they want to help families be healthy. The two are working together to reach that goal. The Healthy Homes University project aims to reduce lead-based paint poisoning throughout the state. MSUE EFNEP staff members have been helping to identify eligible clients that qualify for this free program to help families with asthmatic children. In return, the Healthy Homes staff members have been referring their clients to our nutrition program.

 According to Joyce McGarry, Extension educator, it’s a win-win situation for families to become involved with both programs. Healthy Homes inspects homes and installs products to reduce asthma triggers and prevent injuries. EFNEP educates families on healthy food choices, food safety, the importance of physical activity and easy food preparation techniques. Both programs are able to combine their strengths in assisting families with basic needs of health and nutrition.

 Joyce remarks, “We work with so many families that need more than just our nutrition education. To be able to connect our EFNEP clients with additional needed services helps MSUE build relationships within our community.”

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