LOCAL FOODS | FOOD LITERACY | FOOD SAFETY | VOLUNTEER DEVELOPMENT
Feburary 2017 
In This Issue
Upcoming Presentation Understanding the Food System I: Food Systems Basics
   
Understanding the Food System I: Food System Basics
Presented by Kristin Davis, Extension Agent,
 NC State University

Have you ever wondered where your food comes from? During this rocket topic presentation, Mecklenburg Cooperative Extension shares the basics of our food system. Participants will learn the various components of a food system and journey food takes from the farm to the average American plate. 
This webinar is free and available to anyone. 
Cooking for Health: Pantry Basics
Pantry Basics from NCSU's Family, Youth and Community
Pantry Basics from NCSU's Family, Youth and Community

A well-stocked pantry is the first step to preparing quick, easy and healthy meals for your family. In this segment of Cooking for Health, Tara Carr, shares tips to help you organize a perfect pantry.

If you are looking for additional resources for pantry organization, visit our friends at the Clemson University Cooperative Extension Service for a detailed list of suggested pantry items.
Did you know? 
Mecklenburg Extension Master Food Volunteer program accepts first cohort
On February 2, 2017, the Mecklenburg County Cooperative Extension began the first training of the Extension Master Food Volunteer (EMFV) program. The first cohort includes a diverse group of citizens with varied backgrounds.

The NC Cooperative Extension Master Food Volunteer (EMFV) program provides citizens with an opportunity to extend the work of Cooperative Extension by providing unbiased, research-based information on food systems, cooking and food safety to our community. Volunteers provide direct assistance to the Family & Consumer Sciences program under the supervision of the FCS Extension Agent. Read more
  
The Farm Fresh Table
Stovetop Sweet Potato and Turkey Chili
 

  • Ingredients
    1 lb. ground turkey
    1/2 tsp salt, plus more to taste
    1/2 cup onion, chopped
    3 carrots, peeled and chopped
    3 cloves garlic, minced
    2 medium sweet potatoes, peeled and cubed
    1 14.5-oz. can diced tomatoes
    3/4 cup chicken broth
    1/2 tsp cumin
    1/2 tsp chili powder
    1/4 tsp smoked paprika
    1 cup chopped kale
    Fresh cilantro, for garnish

     

Directions:
In a large skillet, cook the turkey over medium-high heat until browned, breaking up into small pieces with a spatula. Season with salt. Add the onion, carrots, and garlic to the pan and cook for 2-3 minutes, stirring often.

Add the sweet potatoes, tomatoes, broth, cumin, chili powder, and paprika to the pan and stir. Bring to a simmer and cover. Cook for 30-40 minutes until the potatoes are soft, stirring occasionally. Adjust salt to taste. Stir in the kale and cooked until wilted. Serve warm, garnished with fresh cilantro. Makes 6 servings. Calories: 235.
 
Credit: Paleogrubs.com & Guilford County Extension Service
UPCOMING EVENTS
Understanding the Food System I: Food System Basics (Rocket Topic)
2/8/17
12:00 PM - 12:30 PM
Cost: Free | Register Here
Understanding the Food System II: Food Labeling (Rocket Topic) 
2/22/17
12:00 PM - 12:30 PM
Cost: Free | Register Here
Basics of Home Food Preservation 
3/22/17
12:00 - 1:30 PM
Cost: Free | Register Here