Volume 5 September 2005

Important Reminder:  Many users and ISPs are adding SPAM filters to their computers or servers.  If you already have one, or will shortly be implementing a SPAM filter please remember to configure the filter to ALLOW email from take-a-moment.com domain, or you will not be able to receive your newsletter.

Welcome to TAKE-A-MOMENT!

The Take-A-Moment newsletters strive to provide quick-to-read content to improve and enhance the quality of life at home and in the work place...for when you can "take-a-moment" from your hectic schedule. Take-a-Moment is provided by the Louisville Area Cooperative Extension Agents. When you have "more-than-a-moment" visit our web site for expanded articles, article archives, sign-up and contact information, and links to other web sites of interest.

("Netiquette" statement is at the end of this email, see below.)

Email subscribers@take-a-moment.com and request the PLAIN TEXT VERSION of the newsletter.

Did You Know...?

C O N T E N T S

Stain Removal -- Clean Up After Floods
Financial Fitness -- Avoid Fraud When Making Donations For
Victims of Hurricane Katrina
Family Life -- Death-Related Worries Of Young Children
Nutrition & What's Cooking -- Safe Food Handling A Must At Tailgating Parties
Home Tips -- Tips for Home Fire Safety
Ways to Wellness -- Get Moving Kentucky! Monthly Health Tip
In The Work Place -- Work Satisfaction

STAIN REMOVAL
CLEAN UP AFTER FLOODS
stainremoval@take-a-moment.com

Start with safety, when cleaning after a flood, which means frequent hand washing, says Nancy Nelson, University of Minnesota Extension Service Educator. Nelson offers advice from both the perspective of a homeowner whose experienced floods and University research.

She says first make sure your building is safe to enter in regard to gas, electricity and building structure. Take photos for insurance claims. Also, wear rubber boots, a safety mask and water proof gloves to handle contaminated items while photographing and cleaning. Before using any product, read the label. It's important to understand that cleaners remove dirt, and disinfectants stop growth of disease causing germs. NEVER mix chlorine bleach with ammonia. Together they make toxic fumes.

Nelson suggests combining chlorine bleach at a ratio of 1 part bleach to 10 parts water to disinfect furniture and rugs. Trisodium phosphate cleans hard surfaces, walls, woodwork, linoleum floors and tiles. Liquid cleaners such as Top Job® and Spic n Span® remove mud, silt and greasy deposits. Liquid detergents work on washable textiles. Use diluted bleach if item is safe for bleach.

Note:  Clean up and repairs may take months. Wait 6 months before remodeling.

Source: Debby Newman, Coordinator INFO-U - Univ. of MN Extension Service

FINANCIAL FITNESS
AVOID FRAUD WHEN MAKING DONATIONS FOR VICTIMS OF HURRICANE KATRINA
finances@take-a-moment.com

As Americans watch the devastation created by Hurricane Katrina unfold in New Orleans, other parts of Louisiana, Mississippi and the Gulf region. Everyone wants to do something to help the victims. Many well-known national organizations have special campaigns in place today that will gratefully accept your contributions. Unfortunately, this is also a time when Americans may find themselves prey to con artists who will take advantage of the emotions of the moment to solicit funds for fraudulent charities that do not exist.

The following tips will help consumers who want to make charitable contributions avoid fraud:

• Be informed. Check out any organization that you hear about on the radio and television, or that contacts you via phone, mail or the Internet. Information about charities can be obtained from the Public Charities Unit of the Connecticut Attorney General’s Office, the Better Business Bureau and the other organizations listed below. Inform callers that you will be contacting the Public Charities Unit.

• Don’t give cash. Make out checks to the name of the organization, not the individual asking for a donation. In the memo portion of the check write “Katrina”, so that your donation is allocated to this relief effort rather than the charity’s general fund.

• Do not give out your credit card number to solicitors who call or email you, or to organizations that you are unfamiliar with.

• Ask how much of your contribution goes to the charity’s administration and how much goes to program and victim services. Request that the organization send written information and respond after reading and investigating the literature they send. Consumers should expect that the majority of their donation go to services.

• Don’t send food or clothing. Aid organizations do not have the facilities to store or the resources to move donated goods. Organizations would prefer to receive financial contributions that can be used to fund the most urgent needs.

• Confirm tax-deductible status. To qualify as tax-deductible, an organization must be classified as tax-exempt under section 501(c)(3) of the Internal Revenue Code. Check the tax status of an aid or charitable organization by going to the Internal Revenue Service website, www.irs.gov.

Be wary of groups selling merchandise claiming that all profits will benefit victims. Some may be legitimate; while others may have no association with the organization they claim to represent and may be using a charity’s name without their approval.

Remember that the need for contributions will be on-going and that in the months ahead you will have many opportunities to provide support. Take time to choose the recipients of your charitable giving to make sure that your dollars reach helping hands.

For more information contact:

FAMILY LIFE
DEATH-RELATED WORRIES OR YOUNG CHILDREN
familylife@take-a-moment.com

With all the news of death following Katrina or following the death of a friend or family member, young children might worry that:

• They somehow caused the death,

• A parent or guardian may die too,

• They themselves might die.

As needed, comfort a child with a loving touch and reassuring words:

• Nothing you said, did, or thought caused your pet to die.

• Your brother died because of the car wreck; you didn't have anything to do with it.

• Mommy and Daddy are young and healthy. We should live for a long, long time.

• There will always be someone to take care of you.

• Yes, one day you will die, too, but that shouldn't happen for a very, very long time.

Upon the death of a parent or sibling, children require an extra measure of comfort, repeated reassurance, and plenty of time to come to terms with the loss.

Source: Sam Quick

NUTRITION & WHAT'S COOKING
SAFE FOOD HANDLING A MUST AT TAILGATING PARTIES
whatscooking@take-a-moment.com

If it’s fall, it must be football season. And if it’s football season, it must be time for that pregame ritual called tailgating.

These parking lot picnics are synonymous with good food and good times. But when safe food handling practices aren’t followed, they also go hand-in-hand with serious foodborne illnesses, such as E. coli infection and salmonellosis.

Disease-causing bacteria found in many traditional tailgating foods are the usual culprits. Most often these bacteria spread when proper hand-washing techniques are not used and when hot foods are not kept hot and cold foods are not kept cold.

To serve up good memories instead of a case of foodborne illness at your next tailgating party, make safe food handling a top priority.

These tips will help:

• Hand washing is the single most effective action in preventing the spread of disease-causing bacteria. Wash your hands before handling food and as you handle different foods, using soap and water. Scrub for at least 30 seconds, even if you use disposable towelettes or antibacterial hand gels. Remember: Hand gels kill the bacteria; they do not remove dirt and dead bacteria.

• A hand washing site can be set up at your tailgating party by placing water in an unplugged coffee urn or a large insulated drink container with a spigot. Include a container to catch the waste water, and provide liquid soap and paper towels.

• Perishable foods such as meat, poultry, fish, eggs, dairy products, sandwiches with mayonnaise, and salads must be kept on ice or in a refrigerator. Once foods are cooked, they should be kept hot with some type of heat source.

• Use only sturdy, insulated coolers or a thermos, and pack cold food with plenty of ice or frozen gel packs. To avoid cross-contamination, wrap foods well, and store raw foods separately from ready-to-eat foods.

• Remember: Perishable foods should not be kept at temperatures above 40 degrees Fahrenheit for more than two hours. When the outside temperature is 80 degrees Fahrenheit or higher, food should be left out for no longer than one hour.

• Cover coolers with blankets and place them in the shade to help hold in the cold temperature.

• Hot food should be kept at 140 degrees Fahrenheit or hotter until served. A thoroughly cooked casserole will usually stay warm if you insulate it well. Try several layers of aluminum wrap, followed by newspapers and a towel. Place the wrapped casserole in the bottom of a cardboard box, fitting other items around it. Serve upon reaching your destination.

• If takeout foods such as fried chicken are on the menu, make sure they are eaten within two hours of pickup. Or buy the food ahead of time, allow it to chill, then pack it in a cooler.

• Cook foods thoroughly to destroy bacteria that might be present. Cook ground meats and poultry to 165 degrees Fahrenheit. Poultry should be free of pink color and the juices should run clear. (Use a thermometer so you won’t have to guess.)

• Cover all food with plastic wrap, aluminum foil or lids, or keep foods and supplies in their original packaging to prevent contamination.

• Make sure garbage cans – with plastic liners and lids – are available.

• Once you return home, wash, rinse and sanitize all equipment, grills and utensils. Use 2 tablespoons of bleach per gallon of warm water to sanitize. The sanitizing solution can be stored in a spray bottle for use on food preparation surfaces.

HOME TIPS
TIPS FOR HOME SAFETY
hometips@take-a-moment.com

Heating with wood can be an economical way to keep your family warm this fall and winter. Because wood poses some hazards other fuels do not have, follow a few basic safety precautions for the wood-burning stove or fireplace to keep from endangering family members.

Thick, highly flammable deposits of a dark, sooty substance called "creosote" can build up in wood-burning stove pipes and chimneys that have not been cleaned for several years. A roaring blaze can ignite these deposits and produce a chimney fire that could cause your house to catch on fire.

To prevent this danger, check your chimney for creosote accumulation and clean it, or have a professional do the job, before using it for the heating season. When using a wood-burning stove or fireplace, choose well-seasoned wood. Avoid burning treated wood, which may produce harmful chemicals if burned, such as construction materials.

Remember to build hot fires because slow, smoldering fires with excessive smoke contribute to creosote buildup. Be sure the chimney is air tight and is structurally sound to withstand a fire if creosote happens to ignite.

A high-quality cap on the top of your chimney is a good safety feature. It will help reduce discharge of potentially dangerous sparks onto the roof during the fall and winter and can keep birds and debris out of the chimney in the spring and summer.

Likewise, regularly clean the wood-burning stove pipe and chimney. The stove pipe probably needs cleaning if it produces a dull thud when tapped. The chimney needs treatment when creosote buildup exceeds one-fourth inch.You may want to hire a professional chimney sweep to clean and inspect the safety of your chimney or stove. Chimney sweeps have a varied selection of tools and brushes and often use a special vacuum.

Always ask if they are insured and belong to the Chimney Sweep Guild.

WAYS TO WELLNESS
GET MOVING KENTUCKY HEALTH TIP
wellness@take-a-moment.com

Schedule time for your physical activity!

We schedule time for everything else in our lives, doctor’s visits, dental check-ups, meetings at work, so why not schedule a time for physical activity? Planning ahead will increase your chances of sticking to your activity and making it a part of your routine. So schedule some time and Get Moving!

Source: September 2005 Health Education through Extension Leadership (HEEL) Health Bulletin, University of Kentucky

IN THE WORK PLACE
WORK SATISFACTION
workplace@take-a-moment.com

Isn’t it interesting that the most poplar time to have a heart attack is 9 o’clock on Monday morning?

Work dissatisfaction stresses you and increases your risk of illness. On the other hand, when you love what you do, you have more stamina and stay healthier.

Even if you thoroughly enjoy your work, some soul-searching can help you maintain or improve your on-the-job fulfillment. With a notebook in hand, find time to ponder questions such as: Should I consider another type of work? Do I need to manage my time better, adopt a new outlook, or become more creative? Should I regularly schedule quiet time to gain perspective and recharge my batteries? Do I want to give more quality time and energy to my family and friends?

Focus on the task at hand and express the creativity and energy you have inside. Do even little things in an extraordinary way. Whether your current pace is fast or slow, work from an anchor of inner calmness. Do your best today without worrying about yesterday or tomorrow. As you intelligently serve others, your own satisfaction will flourish.