Labor Day weekend events

Several events are planned for Labor Day weekend in the area.

Renaissance Festival opens

The Renaissance Festival kicks off its 2015 festival season on Saturday, Sept. 5, near 126th and State in Bonner Springs.

Gates open at 10 a.m. and close at 7 p.m. each festival day, rain or shine. The event is open weekends and Labor Day, Monday, Sept. 7.

“Wonders of the World” is the theme of the opening weekend at the Renaissance Festival. It is also Artisan Appreciation Weekend.

For more information, see www.kcrenfest.com/,

Downtown KCK Labor Day Festival planned Sept. 5

A Downtown KCK Labor Day Festival celebrating Hispanic Heritage Month is scheduled Saturday, Sept. 5, starting with a parade at 11 a.m. and a festival.

The parade begins at 11 a.m. on Minnesota Avenue near 4th Street. Afterward, the festival will be from 10 a.m. until 6 p.m. Saturday, Sept. 5, at 18th Street and Minnesota Avenue.

The festival includes a mini carnival, live bands, activities for children, face painting, clowns, food and entertainment.

Admission is free. The event is sponsored by Bonito Michoacan.

Irish Fest planned

The Kansas City Irish Fest is set to start at 5 p.m. Friday, Sept. 4, and continue through Sunday evening at Crown Center, Kansas City, Mo.

More than 300 musicians and dancers are expected to participate in the event.

Performers will include Mundy,The Elders, Gaelic Storm, Baile an Salsa, We Banjo 3, Socks in the Frying Pan, Carswell and Hope, Ashley Davis, Larry Kirwan, Eddie Delahunt and Friends, Flannigans Right Hook, St. Andrews Pipes and Drums, Bob Reeder, Jim Cosgrove and Damien McCarthy.

Among the many dancers who are scheduled include the O’Riada-Manning Academy of Irish Dance, the Driscoll School of Irish Dance and Ceili at the Crossroads. Several Wyandotte County residents are expected to volunteer.

There also will be activities for children. The schedule for the event is online at www.kcirishfest.com.

Take this quiz on the top four myths about food safety

by Lori Wuellner

September is National Food Safety Education Month. See how your knowledge of safe food handling “sizes up” by taking the Home Food Safety Mythbusters.

Myth No. 1: I know my refrigerator is cold enough- I can feel it when I open it. Anyway, I have a dial to adjust the temperature.

Fact: Unless you have thermometers built into your fingers, you need to use a thermometer to ensure your refrigerator is at or below 40 °F. And that dial? Important, but it is not a thermometer.

As many as 43 percent of home refrigerators have been found to be at temperatures above 40° F, putting them in the food safety “danger zone” where harmful pathogens can multiply and make you and your family sick.

Slow the growth of pathogens by using a refrigerator thermometer to tell if your refrigerator is at 40° F or below. And if it isn’t? Use that dial to adjust the temperature so it will be colder. Then, use your refrigerator thermometer to measure again.

Myth No. 2: Cross-contamination doesn’t happen in the refrigerator- it’s too cold in there for pathogens to survive.

Fact: Pathogens can survive and some can even grow in cool, moist environments like the refrigerator.

In fact, listeria bacteria can grow at temperatures below 40° F. A recent study showed that the refrigerator produce compartment was one of the “germiest” places in the kitchen, containing salmonella and listeria.

To reduce the risk of cross-contamination in your refrigerator:
– Keep fresh fruits and vegetables separate from raw meat, poultry, seafood, and eggs
– Clean up food and beverage spills immediately, and
– Clean your refrigerator regularly with hot water and liquid soap. Don’t forget to clean the refrigerator walls and the undersides of the shelves.

Myth No. 3: I left some food out all day, but if I put it in the fridge now, the pathogens will die.

Fact: Refrigerator temperatures can slow the growth of pathogens, but will not stop the growth of pathogens in food.

If food is left out at room temperature for more than two hours, putting it into the refrigerator will only slow bacterial growth, not kill it. Protect your family by following the two-hour rule—refrigerate or freeze meat, poultry, seafood, eggs, cut fresh fruits and vegetables, and all cooked leftovers within two hours of cooking or purchasing. Refrigerate within one hour if the temperature is above 90 ° F.

While refrigeration does slow bacterial growth, most perishables will only keep for a few days in the refrigerator. To keep perishables longer than a few days—like most meat, poultry and seafood—you can freeze them.

Myth No. 4: I don’t need to clean my refrigerator produce bin because I only put fruit and vegetables in there.

Fact: Naturally occurring pathogens in fresh fruits and vegetables can cause cross-contamination in your refrigerator.

A recent NSF International study found that the refrigerator produce compartment was the No. 1 “germiest” areas in consumers’ kitchens. To prevent the buildup of bacteria that can cause a foodborne illness, it is essential to clean your produce bin and other bins in your refrigerator often with hot water and liquid soap, rinse thoroughly, and dry with a clean cloth towel or allow to air dry outside the refrigerator.

The following recipe is a healthy combination of greens, beans and quinoa resulting in a “super” salad perfect for any meal.

(Source: Partnership for Food Safety Education)

Lori Wuellner is a Wyandotte County Extension agent, Family and Consumer Sciences, K-State Research and Extension, 1216 N. 79th St., Kansas City, Kan. Telephone 913-299-9300, email [email protected].

Super salad

Ingredients

Salad Ingredients
1 c. quinoa, dry (cook according to package directions)
1 1/2c. onion, chopped
1 (15-oz.) can corn, drained and rinsed*
1 (15-oz.) can chickpeas, drained and rinsed
1 c. cherry tomatoes, sliced
5 oz. Spring mix salad greens
Salad Dressing Ingredients
3 Tbsp. red wine vinegar
3 Tbsp. olive oil
2 tsp. cumin
2 tsp. lemon pepper
Directions
1. Place all salad ingredients in a large bowl and toss to combine.
2. Mix salad dressing ingredients together. Pour over salad right before serving.
*You can substitute 2 cups frozen corn.
Makes eight servings. Each serving has 230 calories, 8 g fat, 7 g protein, 34 g carbohydrate, 3 g fiber and 100 mg sodium.
(Source: North Dakota State University Extension Service)

KDADS official outlines change in approach to prevention grants

New system will emphasize community-based efforts on behavioral health issues

by Dave Ranney, KHI News Service

Kansas Department for Aging and Disability Services officials plan to spend the next eight to nine months crafting a new approach to helping community-based coalitions combat alcohol and drug abuse, prevent suicide, address problem gaming and promote mental health.

Sarah Fischer, prevention program director at KDADS, said the agency will issue a request for proposals in the spring that will be open to communities across the state.

In the meantime, Fischer said, the department has been renewing its mini-grants with 28 established coalitions.

“These are three-year grants,” she said. “Some of them have one or two years remaining; some have three. We’re committed to continuing these grants.”

But some of the grants, which range from $5,000 to $25,000, may go to initiatives in other communities.

A list of the 28 coalitions and their grant totals was not immediately available.

KDADS, Fischer said, hopes to find additional funding for next year’s grants.

“But for right now, we’re basically working with the same amount of money we’ve had in the past,” she said.

Fischer addressed a Thursday afternoon “listening session” at the Holiday Inn Express in Lawrence. KDADS led similar gatherings this week in Colby, Garden City, Wichita, Salina and Chanute.

In recent years, the grants had been awarded and administered by 10 regional prevention centers.

As part of the new approach, KDADS withdrew its support for the regional centers, effective July 1, and awarded planning, training and analysis grants to Center for Community Support and Research at Wichita State ($684,997), Center for Learning Tree Institute, an affiliate of the Southeast Kansas Education Service Center at Greenbush ($609,950), and DCCCA in Lawrence ($346,245).

The three organizations will work in the next year to design the new prevention approach and its implementation.

The change, Fischer said, is meant to provide “a more holistic approach” in helping communities address behavioral health concerns.

Instead of coalitions limiting themselves to single-issue campaigns — reducing underage drinking or drug use, for example — they will broaden their mission to include mental health, at-risk youth, problem gaming, suicide prevention, early childhood development and domestic violence.

Representatives from each of the three grantees assured the 80 people in the Lawrence audience that they were committed to being collaborative and helpful.

“We want to partner with you,” said Randy Johnson, director of behavioral health initiatives at the Center for Community Support and Research.

Sandra Dixon, director of addiction services at DCCCA, said much of the new approach is driven by the belief that local coalitions are in a better position to handle the “logistic work” that, earlier, had been assigned to the regional prevention centers, a group that included DCCCA.

“It makes more sense for the communities to be doing this work for themselves,” she said.

Stuart Little, a spokesperson for the Kansas Association of Addiction Professionals, said some communities may not embrace the change in approach.

“It will be interesting to see how many of the 28 community coalitions transition into the new setup,” Little said. “Who will be strong enough to survive, to do the kinds of things they haven’t had to do in the past? I suspect there will be some that will say, ‘If we don’t have a PRC to help us, we’re done.’ I don’t know, we’ll just have to see.”

Corrina West, a Kansas City-based advocate for people with mental illness, questioned the change.

“This idea of building a ‘coalition of coalitions’ isn’t evidence-based,” she said. “If they want to increase peer input and innovation, a coalition structure isn’t the way to do it.”

“Peer input” refers to efforts to encourage people with mental illnesses to advocate for themselves rather than relying on others to decide what’s best for them.

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