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Extension Perspectives

                      Waldo County Cooperative Extension's Monthly Newsletter                        

There will be no January issue

Holiday Lights: LED and Fiber Optics

Decorating with “holiday lights” is becoming more of a year-round activity. As more lighting is used and as energy rates climb, consumers find that decorating with lights is costing more. Most people currently use standard incandescent C7 lights or mini-lights.

There are better ways!  LED lights and fiber optic trees are two energy-efficient technologies that can reduce your energy costs, particularly when the lights are used for long periods of time, such as in commercial applications.

LED Lights

Light Emitting Diode (LED) holiday lights are a new application for a mature technology. Each year manufacturers have improved the choices, producing bigger and brighter bulbs and new color options. LED lights have a number of benefits over conventional lighting:

· Energy-efficient – 0.08 watts per LED C7 multicolor bulb (compared with 0.48 watts for an incandescent mini-light and 6.0 watts for a standard incandescent C7 bulb).

· Long life span – up to 100,000 hours or more used indoors, half that outdoors, and some manufacturers provide a limited lifetime warranty.

· Safety – no chance of combustion since the bulbs are cool to the touch, regardless of how long they are left on.

· Sturdy bulbs – the epoxy lenses are virtually indestructible.

LED lights are currently available in strings from 25 to 150 bulbs with red, green, blue, white, yellow and multi-colored bulbs. There are many styles available including mini-ice, ball-shaped, and C7 and C9 (candle-shaped) bulbs (see photo on page 2). Amber or orange Halloween lights and patriotic red, white and blue sets are also available. Costs can vary substantially by color because, rather than painted bulbs, the color is produced by the chemical make-up of the bulb. White and blue are the most costly.

New products include icicle-style lamps, strings that change from one color to another, strings with commercial- quality plugs that allow more than 100 strings to be connected, rope lights, and additional holiday ornaments. At least one company is offering screw-in LED bulbs for converting your incandescent strings to LED.

LED lights have a different appearance from the familiar incandescent models. They may appear to shimmer with movement as the light passes through the faceted bulbs. Side-by-side with an incandescent bulb they do not emit equal light, although some LED bulbs on the market this year are closer to the brightness of incandescent. In spite of the differences, LED lights can be used for beautiful and affordable holiday decorating.

As illustrated in Figure 1, keep in mind that over time the cost to operate energy-consuming devices overcomes the initial purchase price. Despite a higher initial cost, LEDs are a clear winner over incandescent C7 lights when you compare the cost to purchase and operate a system for five years (and beyond).

Fiber Optic Artificial Trees

Another relatively energy efficient tree lighting strategy is the fiber optic artificial tree. These trees use a single incandescent bulb ranging from 5 to 50 watts, depending on the size of the tree. Light is transmitted from the single bulb (so there’s only one bulb to replace) through hundreds of very small fibers and emitted along each branch of the tree. Some trees come equipped with a rotating color wheel that changes the color emitted from the fibers.

Fiber optic lights are cool to the touch, as only light is transmitted from the fiber and not heat. The incandescent light source is located in the base of the tree with ventilating holes that must not be covered. The cost for such trees ranges from $20 for a 2-3-foot tree to over $200 for the largest trees. Fiber optics are also now used in many other decorations such as Santa or Angel figures and wreaths.

A Note About Wiring

The wiring is a weak link in any system. Improperly attaching light sets with staples, winding wires around nails, and other practices can damage wiring, as can prolonged exposure to sunlight. Treating the wiring with care will extend the life of any light set and increase safety as well.

Before putting up your lights, test the system and inspect the wires for defects. Many shoppers now note a warning on light set packaging regarding lead in the wire coatings. The coatings are the same on all wiring, and washing hands after handling is recommended, but the wires of today are no different in this respect than the unlabeled ones of the past.

 More Holiday Lighting Information

For current news, purchasing sources, and safety considerations: 

www.energyideas.org/holiday

© 2005 Washington State University Extension Energy Program. This publication contains material written and produced for public distribution. You may reprint this written material, provided you do not use it to endorse a commercial product. Please reference by title and credit Washington State University Extension Energy Program and the Northwest Energy Efficiency Alliance. WSUEEP02_122 December 2002, Updated October 2005

Hotline Answers “Panic Button”

Food Safety Questions

The USDA Meat and Poultry Hotline receives calls every day about the safety of food. During the holidays, people are busy and sometimes forget that unsafe handling and cooking can lead to food borne illness.

Here are some questions callers have asked regarding the safety of their holiday foods:

Q. “I just discovered I cooked the turkey with the package of giblets still inside the cavity. Are the turkey and giblets safe to eat?

A.  If giblets were left in the cavity during roasting, even though this is not recommended, the turkey and giblets are probably safe to use. However, if the packaging containing the giblets has changed shape or melted in any way during cooking, do not use the giblets or the turkey because harmful chemicals from the packaging may have penetrated the surrounding meat.
 

Q. “This morning, I discovered the pork roast was left out all night. I took it out of the freezer to thaw for awhile last night and forgot to put it back in the fridge before I went to bed. The roast is completely thawed and warm to the touch. If I cook it, will it be safe?”

A. Unfortunately, this roast should not be eaten. It has been out of refrigeration too long. Refrigerate perishables, prepared foods, and leftovers within 2 hours (1 hour if the temperature is above 90 °F). At room temperature, bacteria that may be present in raw meat and poultry multiply very rapidly and some types of bacteria will produce toxins which are not destroyed by cooking and can possibly cause illness. Never thaw frozen meat or poultry on the kitchen counter. Refrigerator thawing is much safer. You may also thaw foods in cold water or in the microwave. These foods must be cooked immediately to a safe minimum internal temperature before refrigerating.

Q. “I received a gift of a smoked pheasant from a mail order company. It was packed in a box with no dry ice or frozen gel packs. It wasn’t cold even though the label said “keep refrigerated.” Because it is smoked, will that make it safe?”

A. Poultry and hams are smoked for “flavor,” not preservation. The only exceptions are country hams and dry sausages which are safe at room temperature because of their high salt content and dryness. If a product is labeled “keep refrigerated,” that’s a warning that it must be kept cold to be safe. Don’t eat the product. If perishable food arrives warm — above 40 °F as measured with a food thermometer — notify the company.  It’s the shipper’s responsibility to deliver the product on time, properly packaged and handled safely; the customer’s responsibility is to have someone at home to receive it and refrigerate it immediately.

Q. “I purchased a fresh stuffed turkey from my local grocery store in the deli department. One of my houseguests said it’s not safe to cook and eat it. Is she right?”

A. Your houseguest must be well-informed on food safety.  She’s right: DO NOT USE IT! We recommend discarding or returning the product to the store where purchased.  USDA recommends only buying frozen pre-stuffed turkeys that display the USDA or State mark of inspection on the packaging. These turkeys are safe because they have been processed under controlled conditions. DO NOT THAW before cooking. Cook from the frozen state. Follow package directions for safe handling and cooking.

Q. “The instructions on the ham said it would take about 4 hours to cook, but the thermometer read

160 °F after 3 hours. The problem is that we won’t be eating for another 2 hours. Can I leave it out on

the counter covered with foil?”

A. That’s not a good idea. Bacteria that cause food borne illness can contaminate safely cooked food left out at room temperature. Scientists have found that after 2 hours at room temperature, bacteria can multiply on foods to high enough levels to cause illness. Since the ham will be out extra time for carving and serving, it’s better to cover it and keep it in a 200 °F oven until you’re ready to serve it.  Check the ham with a food thermometer to make sure it doesn’t go below an internal temperature of 140 °F while it’s in the oven.

USDA Meat & Poultry Hotline

1-888-MPHotline     (1-888-674-6854)

The Food Safety and Inspection Service (FSIS) is the public health agency in the U.S. Department of Agriculture responsible for ensuring that the nation’s commercial supply of meat, poultry, and egg products is safe,  wholesome, and correctly labeled and packaged.

Article By “Food Safety Information” United States Department of Agriculture Food Safety and Inspection Service

The University of Maine Cooperative Extension also has a Call Team for Nutrition, Food Safety, and Food Preservation that is available to answer your food safety questions.   For more information, call your local Cooperative Extension Office. 

The Gardener's Corner by Kathy Hopkins

Ask Kathy:

Choosing the Right Shovel

 With holidays right around the corner, you may be wondering which new gardening tool might make a great gift for you or someone you know.  If you are looking for a new shovel, here are some different types and the best use for each.

· Round point shovels are used mainly for digging and can also move sand, gravel or other loose materials.

· Square point shovels are used mainly for moving sand, gravel or other loose materials and can also be used for snow removal, scraping, and general clean up.

· Forward turn step shovels provide you with secure foot placement during use while a rear rolled step helps prevent material build-up on front face of blade.

· Nursery spades are used to turn soil in flower and vegetable gardens and can also be used for edging along beds, sidewalks and drives.

· Sawtooth shovels have cutting teeth that penetrate hard-packed rocky and clay soils and can chop through sod, roots and ice.

Make sure you buy the best quality tools you can afford.  They will last longer and need fewer repairs over their life and repairs are usually cheaper than buying a new tool.  Maintaining your new tool will also extend its life and your gardening enjoyment. 

During the gardening season, clean all your tools after immediately after you use them and make sure to have a designated storage area out of the weather.  Wet soil and dampness will ruin the edge of cutting tools and speed rust.  To maintain wooden tool handles, apply a thin coat of 100% linseed oil to the handle each year before storing your tools for the winter.  Remember to choose the right tool for the job and maintain your tools for a lifetime of gardening enjoyment.

RECIPES

Paella Casserole
This Spanish-style casserola is delicious and colorful with chicken, shrimp, peppers and spices, including saffron which adds a rich color and flavor to this dish.

¼ cup olive oil
½ onion, chopped
1 tsp minced garlic
½ green pepper, chopped
1 pound diced skinless chicken
1 pound shrimp, peeled and de-veined
15-ounce can diced tomatoes w/ juice
2 cups white rice
1 cup frozen peas
3½ cups chicken broth
1 tsp paprika
½ tsp generous pinch of saffron
1/8 tsp pinch cayenne pepper
1/8 tsp salt and pepper to taste

Preheat oven to 375 degrees.

Place a large Dutch oven pan on the stove on medium-high heat. Add the olive oil and allow to get hot. Add the onion, garlic and green pepper and sauté briefly until golden, stirring constantly.

Add the rest of the ingredients and bring to a boil. Cover casserole and place in oven; bake until the rice is done, about 20 minutes. Serve hot.    

Serves 8. Each serving: 1-1/2 cups.

Diabetic Exchanges:
Bread & Starch: 3.0
Fat: 1.0
Very Lean Meat: 1.0

Total Preparation & Cooking Time: 40 min. (15 Prep, 25 Cook)

Paella Casserole Nutrition Information

Calories   382 , Total Fat  7g , Saturated Fat  1.5g , Trans Fat  0g  , Cholesterol  0mg , Sodium    457mg , Carbohydrates  46g , Dietary Fiber  3g, Sugars 4g , Protein  30g , Vitamin A  785iu (15%) , Vitamin C  14mg (23%) , Calcium  71mg (7%) , Iron  4.4mg (24%)

Banana Nog Eggless

1 c nonfat/skim milk
2 bananas, peeled
¼ tsp pinch nutmeg

Place all ingredients in blender. Blend on high speed until smooth. Pour into 2 small glasses and serve cold

Servings:
Serves 2. Each serving: 1 cup

Diabetic Exchanges:
Fruit: 2.0,  Milk: 1.0

Total Prep & Cooking Time:

5 min. (5 Prep, 0 Cook)

151 Calories,

0.8 g fat,

2 mg Cholesterol,

64 mg Sodium,

33.6 g Carbohydrates,

2.8 g Dietary Fiber,

23.8 g Sugars,

5.4 g Protein,

345Iu (6%) Vitamin A,

11.9 mg (19%) Vitamin C,

158mg (15%) Calcium,

0.4 mg (2%) Iron.

Egg Noodles with Broccoli Sauce

12 oz dry wide egg noodles

2 Tbsp olive oil

1 Tbsp minced garlic

1 cup diced onion

3 cups fresh diced tomatoes

1 cup grated carrots

2 cups fresh broccoli florets

1 cup chicken broth

2 Tbsp grated Parmesan

Directions:

1. Cook egg noodles according to package directions; drain in colander.

2. Heat olive oil in large pan over medium heat (not too hot).  Sauté garlic and onion until nutty brown and add tomatoes and carrots. Reduce heat and cover and cook until all are soft, about 10 minutes.

3. Add broccoli and broth and cook until tender, about 5 minutes. Add more broth if needed.

4. Mix noodles with broccoli sauce and reheat briefly.

5. Serve pasta hot, topped with cheese. Season with black pepper as needed.

Serves 5.

Each 1 cup serving: 

321 calories

8 g fat

1.5 g saturated fat

0 g trans fat

59 mg cholesterol

110 mg sodium

51 g carbohydrate

4 g fiber

12 g protein

Source: Communicating Food for Health  

Tips to Save Electricity

· Turn off lights when leaving the room.  Use task lights, rather than general room lighting.

· A Compact Fluorescent Light (CFL) uses 75% less electricity to produce the same amount of light as an incandescent. The CFL will last about 10,000 hours as opposed to the 600 to 1,000 hour average life of an incandescent. Replacing a 100 watt incandescent with its equivalent 25 watt CFL will save more than $90 per bulb in electricity costs over the CFL’s 10,000 hour lifetime. You will also eliminate the inconvenience and expense of replacing the ten to fifteen incandescent bulbs which will burn out over the same period.

· Limit display and decorative lights.

· Turn off printers, computers, television, radios, and so on when not in use.

· Unplug clocks and other small appliances in rooms you seldom use.

· Refrigerators use 20% of the average home’s electricity. The temperature in your refrigerator should be 38-40 degree F, and the freezer 0 to 5 degrees. Make sure they are not running too cold, that the strip around the door is in good repair and that the freezer is defrosted (if this is done manually).

· Keep the freezer full of something, such as loaves of bread or milk jugs filled with water, to keep the cold air from "falling out" when the door is opened.

· Use a pressure cooker or microwave to save energy when possible. A pressure cooker cuts cooking time by two-thirds; a microwave uses less than half the energy of a conventional oven.

· Use cold water detergent to wash clothes in cold water.

· Make sure the lint filter in the dryer is clean. A clean filter not only saves energy, it reduces the chance of fire. Limit dryer use by hanging some clothes outside when possible, particularly large, bulky items such as jeans, towels, and blankets.

· If you purchase new appliances, look for the Energy Star label, identifying them as highly energy efficient products. They cost more initially but usually pay for themselves in reduced energy cost in a few months.

· If you have a waterbed, keep it covered at all times. The blankets act as insulation, keeping the heat in. A waterbed in a cool room will use considerable energy even if covered as it acts as a room heater.

· Electric blankets are one option for keeping warm in the bedroom, with a low operating cost when compared to the cost of heating an entire room.  However, electric blankets can be dangerous if improperly used, with older blankets in particular posing a significant potential fire hazard. Choose a blanket with overheat protection, follow all manufacturer's instructions, and inspect the blanket regularly for signs of overheating, damage or wear.

· An electric mattress pad will warm the bed safely, relatively cheaply. Because it is designed to operate under covers, it will not overheat as an electric blanket may.

Parents Are Teachers Too program
If you are expecting or recently had your first baby, call 1-800-287-1426 for more information or to enroll in the PATT program to help your child get the best possible start in life.

Eat Well program
Could you use help in stretching food stamps, cooking and shopping for one or two, providing snacks for children? Contact UMaine Cooperative Extension Eat Well Program for a nutrition aid to help you.

Newsletters available from UMaine Extension Waldo County

• 4-H on the Move – Monthly newsletter covering County, State & National 4-H activities, news, and resources

• Eat Well - Quarterly newsletter featuring food topics, nutrition, health, exercise & food safety, emphasizing our EatWell program

• Perspectives - Monthly newsletter with upcoming programming and events in Waldo County, and informative articles from various program areas

• Publications Catalog – Listing all UMaine Extension publications available

Staff

Extension Educators:

• Jane Haskell: Business, Youth & Community Development
• Rick Kersbergen: Agriculture & Natural Resources

EAT WELL NUTRITION STAFF:

• Sandy Dubay, Regional Nutrition Education Professional
• Beth Chamberlain, Pat Fraser: Eat Well Nutrition Associates

4-H PROGRAM AIDE:

• Joyce Weaver

PARENTS ARE TEACHERS, TOO STAFF:

• Pam LaHaye, Coordinator
• Martha Powers, Diane Russell, Ellie Weider

SENIOR COMPANION PROGRAM:

• Ruth Emmet

EXTENSION SUPPORT STAFF:

• Sónia Antunes, Connie Clements

Also:

• Liz Stanley, Horticultural Aide, Knox-Lincoln-Waldo county
• Caragh Fitzgerald, Ext. Educator, Kennebec & Waldo county

 
Waldo County Extension Association
PRESIDENT: Barbara Gould
SECRETARY: Lucia (Chia) Murdock
TREASURER:

Michelle Gharst
Jacqui Lee
Andrew Marshall
Robert Nelson
Anne Rothrock