Welcome Jennie Savits to AnswerLine!

AnswerLine is pleased to welcome Jennie Savits as our newest team member. Jennie joined AnswerLine on June 1 and brings a wealth of knowledge and experience to the team. Further, she is no stranger to Iowa State University or Extension and Outreach.  

Jennie holds BS/MS degrees in Food Science from Iowa State University and completed 11 years with the Midwest Grape and Wine Industry Institute at Iowa State University. While with the Institute, Jennie held various roles in the lab and in the field. She worked on extension and outreach activities and research projects to support the local grape and wine industry in Iowa and throughout the Midwest. Jennie also has experience with the Department of Food Science and Human Nutrition at Iowa State University as a lecturer, where she taught food science laboratory courses and oversaw laboratory renovations.

Jennie’s interest in food science stemmed from participation in the 4H and FFA organizations. Growing up in rural Boone County, she was a member of the Harrison Happy Hustlers 4-H club and the Boone A&M FFA Chapter. Jennie enjoyed completing 4H projects in the areas of food and nutrition, horticulture, and livestock. Food science became a key area of interest after she competed on a team that won the inaugural Iowa FFA Food Science Career Development Event (CDE). Their team went on to place 2nd nationally and directed Jennie’s career path toward food science.

Jennie says that she really enjoys the opportunity to help people find answers and solve problems, especially on topics related to food safety and food preservation. Jennie has developed strong relationships within the Iowa State University Extension and Outreach organization and looks forward to helping disseminate research based information to those we serve.

Jennie lives with her husband, Paul, and their 5 children on a farm near Ogden. She enjoys spending time with family, helping out around the farm, and gardening.

Marlene Geiger

I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.

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ISUEO Offers Fermentation and Preserve the Taste of Summer Workshops

Fermentation workshops will soon be offered to Iowa residents. Human Science Food and Health Specialists with Iowa State University Extension and Outreach (ISUEO) gathered at Iowa State University for a pilot fermentation workshop lead by Specialist Jill Weber to train and prepare. 

Workshop participants shred cabbage. Photo by Jill Weber.

The workshop offered a broad overview of fermentation, potential health benefits of fermented foods, and how to conduct a successful workshop.  Using a small-batch method, participants engaged in the making of their own quart jar of sauerkraut to ferment at home. 

Consumer interest in home fermentation has grown in recent years with specific interest in fermenting vegetables and kimchi for the beneficial bacteria fermented products may provide for gut health.  The biggest trend in fermentation is small-batch fermentation—small amounts made regularly using quart (or larger) jars.  Small-batch fermentation goes more quickly and allows one batch to be fermenting while a previous batch is eaten fresh deriving all the benefits of a fresh ferment.  The consumer market has responded with an assortment of fermentation kits designed to make fermentation fun and 1-2-3 easy.  Small-batch fermentation is an excellent workshop activity for learning and engaging.

To help Iowans safely preserve foods, Iowa State University Extension and Outreach also offers Preserve the Taste of Summer 101 food preservation classes or workshops at various locations throughout the state covering topics such as jams and jellies, salsa, pickles, canning, freezing, and dehydrating.  The classes and workshops are helpful for beginning home food preservers as well as experienced preservers who wish to stay current with safe practices. 

Food preservation and fermentation workshops are a great way to learn about the science that goes into preparing a safe product.  However, the classes and workshops go beyond learning about preservation, fermentation, or making salsa or sauerkraut.  Workshops bring people together as they create their own ‘make and take’ product; it is also an opportunity to broaden social and cultural experiences as strangers share in a common adventure that may be new to them. 

To find out when a Preserve the Taste of Summer 101 workshop will be offered, check the Preserve the Taste of Summer webpage for class or workshop offerings.  Fermentation workshops are planned around the state beginning this fall; to indicate interest in attending a fermentation workshop, email Jill Weber (jweber@iastate.edu) with your name, phone, and county in which you live.  Jill will help you find a workshop near you.

Marlene Geiger

I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.

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Preparing for a New Baby: Helping Parents Adjust

My husband and I will be welcoming our second child this August. As excited as we are about our newest addition, we also recognize this will shift our family dynamics and be an adjustment for ourselves and our son, Thomas, who will be 21 months when his brother or sister arrives.

Thomas with his Sweeney grandparents.
Thomas with his Sweeney grandparents.

In this blog, I am focusing on things my husband and I plan to do prior to baby arriving to help make the adjustment easier (for strategies on how were preparing Thomas for the adjustment, see my previous blog, Preparing for a New Baby: Helping Older Children Adjust).

We are excited that our family is growing, but also recognize our hands will be quite full with two children under two years old. As we close in on the third trimester, I am embracing Benjamin Franklin’s quote: “If you fail to plan, you are planning to fail.” Now, I realize not every detail will be attended to (and there are going to be things I overlook) but having a general game plan and preparing accordingly will help reduce my stress heading into this transition.

Strategies to Help Parents Adjust:

Thomas with Grandma Wall
Thomas with Grandma Wall.
  • Create a plan for who will watch the other child(ren): while we are at hospital Thomas will be staying with my in-laws. We plan for Thomas to do a test run at Grandma and Grandpa’s house overnight before the baby arrives, so he is familiar with sleeping overnight in a new place. Also consider what your child needs with them and make sure to pack those items. For Thomas, this will include his sound machine and sleep sack.
  • Create a plan for meals ahead of time: caring for a newborn and toddler doesn’t leave a lot of time or energy to prepare meals. There are several different approaches you can take when thinking about advance meal planning. Some may want to organize a Meal Train, where friends, family and neighbors select a date and meal they will be delivering to your home, others may order frozen meals to be delivered. I am planning to set aside a day to prepare several main dish recipes and store them in my freezer for easy meals when the baby arrives.
  • Preparing nursery and other baby-specific areas: this will look different for everyone depending on the set-up of their home. For me, this will include getting the nursery set-up, washing baby clothes and blankets, creating several diaper changing areas throughout the house, and preparing supplies for nursing. I also plan to set up a subscription for diaper delivery as this will be one less thing to worry about once the baby is here.
  • Pack hospital bag: this is always nice to have done as we don’t always know when babies will make their appearance. Along with the hospital bag, I’ll also be washing the material in our infant car seat, reassembling, and setting it next to my hospital bag so it is not forgotten! 
  • Ask for help if you feel overwhelmed: babies bring so much joy to our lives, but they are also a lot of work. Make sure to accept help from your partner, relatives, and friends. After Thomas was born my mom stayed with us for several days when we returned from the hospital. It was so nice to have an extra set of hands and we’re planning to have her stay again once this baby arrives!
  • Make time to care for yourself: After having Thomas, I decided to swim twice a week as preparation for a half-Ironman relay. I really appreciated this time alone to recharge and found I was more patient with both Thomas and my husband after swimming.
  • Remember to make time for each other: children of couples who have a strong and loving relationship are more likely to adjust well to the new baby. After Thomas was a few months old and we felt comfortable leaving him for a stretch of several hours, we have tried to do a date night (or afternoon) once a month, just the two of us. It isn’t always fancy (sometimes it involves running errands), but it is nice to have that time to reconnect.

Welcoming a second (or third, or fourth, etc.) baby into the family is a big transition for parents but planning and preparing ahead of time can make the transition easier for all involved. With a little preparation beforehand, we are eager to bond as a family.

Sources:

Reference to any commercial product, process, or service, or the use of any trade, firm, or corporate name is for general informational purposes only and does not constitute an endorsement, recommendation, or certification of any kind. Persons using such products assume responsibility for their use and should make their own assessment of the information and whether it is suitable for their intended use in accordance with current directions of the manufacturer.

Rachel Sweeney

I graduated from Iowa State University with bachelor’s and master’s degrees in Dietetics and Exercise Science. I enjoy gardening, cooking and baking, food preservation, traveling, being outside, and spending time with my family.

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Let’s Go Maple Syruping!

When you think of Iowa, maple syrup probably isn’t the first thing to come to mind. However, maple syrup is one of the state’s oldest agricultural crops dating back to pioneer times.  Native Americans were the first to tap Iowa’s maple trees followed by early pioneers who also tapped maple trees for their annual supply of sweetener. 

Today, Iowa has a small number of commercial producers mostly located in the northeastern part of the state and several small commercial or home-use only producers scattered across the state. According to the USDA 2017 Agricultural Census, Iowa reported 53 farms with 13,808 taps. Producers use a variety of methods to collect and boil sap into syrup.  However, the methods are much the same today as used by our ancestors.  Small holes are drilled into the tree trunks (taps), sap drips into buckets or tubes below, and evaporators boil the clear sap into delicious maple syrup.  The color of maple syrup varies depending upon when it was tapped.  Late winter tapings yield a light brown syrup with color deepening as spring advances.  Color is not an indicator of quality; maple syrup is graded by color with color affecting flavor.  Grade A syrup is a light amber color, while Grade B is darker and thicker. Grade A is mild in flavor with Grade B syrups having a deeper, more robust maple flavor. 

On the average, it takes 40 gallons of maple sap to make 1 gallon of pure maple syrup.  A tree will produce 10-20 gallons of sap per tap on the average.  A tree may have more than one tap depending upon its size/circumference.

While maple syrup is a sweetener, the nutritional benefits of maple syrup are numerous.  One tablespoon of maple syrup contains 50 calories along with the following vitamins and minerals:

  • 20 milligrams of calcium
  • 2 milligrams of phosphorous
  • 0.2 milligrams of iron
  • 2 milligrams of sodium
  • 5 milligrams of potassium

Maple syrup can be used as an alternative to sugar in cooking and baking in a 1:1 ratio. When used in baking, decrease the liquid by 3 to 4 tablespoons per 1 cup substitution.  If no liquid is called for in the recipe, add about 1 tablespoon of additional flour for every ¼ cup of maple syrup.

Iowa’s maple syrup season generally begins in late February or early March and runs 4 to 6 as six weeks. Warm daytime temperatures and cold nights are needed for the sap to flow; the season ends when the trees begin to bud. If you are looking for some early-spring family fun, a number of groups have planned events and demonstrations across the state to allow nature lovers of all ages to take part in this unique agricultural activity. Below is a listing of a few.  Registration and fees may be required and pancakes and maple syrup might be included with some events.

Botna Bend Park, Hancock, March 4, 2023

Hartman Reserve Nature Center, Cedar Falls, March 11-12, 2023

Mahaska County Environmental Learning Center, Oskaloosa, March 30, 2023

Indian Creek Nature Center, Cedar Rapids, March 25-26, 2023

Events are also planned in Minnesota.  For a complete listing, check out the Minnesota DNR website.

Resources:

Marlene Geiger

I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.

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Small-Batch Fermentation – AnswerLine Team Gives It a Try

In recent years, consumers have become more interested in home fermentation, especially in making their own sauerkraut and kimchi for the beneficial bacteria it provides for gut health.  As this trend grows, the AnswerLine team receives many questions about the fermenting process. To help answer questions with first-hand experience, the AnswerLine team rolled up their sleeves and spent an evening learning to create the digestive ‘wonder food,’ sauerkraut, from scratch.

The biggest trend in DIY sauerkraut and kimchi is making it in small batches—small amounts made regularly using quart, half-gallon or gallon jars. Kraut or kimchi made in small batches ferments more quickly than in big crocks allowing one batch to be fermenting while another is refrigerated and eaten. The market has responded to consumer demand by providing consumers with a large assortment of fermentation kits, containers, and gadgets to make fermentation easy and fun.  The AnswerLine team randomly chose two different kits with which to experiment—MasonTops® and Ball®—to ferment cabbage into sauerkraut. Both of these kits used quart jars which were prepared in advanced.

Mature, firm heads of cabbage were selected from a team-member’s garden a day prior; cabbage can also be purchased at the supermarket for year-round kraut making.  Both red and green cabbage varieties can be used; the team used a mix of red and green.

We used a mandolin to shred the cabbage. Cabbage can also be shredded using a sharp knife, kraut cutter, or food processor.  However cut, the shreds should be long and thin.  Once the cabbage was shredded, it was weighed, and salt (canning and pickling salt) added per the kit recipe.

The salt was massaged into the cabbage until the cabbage was wilted and juicy. 

The wilted/juiced cabbage was firmly packed into the quart jars allowing the juice to come to the top and completely cover the cabbage. 

The two kits allowed for different amounts of headspace.  What is most important is that there is sufficient headspace for the brine from the cabbage/salt mix to completely cover the top of the cabbage.  After the jars were filled, the jars were weighted and topped with the fermenting lid and screw band supplied with each kit.  Weights can be a food grade glass disk (provided with the MasonTop® kit), stainless steel spring (provided with the Ball® kit), a freezer bag filled with brine* that fits into the jar, a smaller glass jar filled with water or brine, or a full wine bottle that sits on top of the cabbage.  If using a brine bag, glass jar, or wine bottle for weight, whole cabbage leaves (discard when the kraut is done fermenting) should be packed atop the cabbage first.

Rachel Sweeney and Thomas, Marlene Geiger, Beth Marrs, Marcia Steed, and Carol Van Waardhuizzen show the jars of cabbage ready for fermenting.

Each team member left the workshop with two jars to ferment at home.  At home, team members were advised to store their jars in a cooler, darker place in their home, to check it daily to make sure that the cabbage was always covered in brine, and to wait about 2 weeks to test.  Fermentation time is dependent on quantity and temperature.  Kraut fermented at 70º-75ºF will ferment in about 1-2 weeks; at 60º-65ºF, fermentation may take 2-3 weeks.  At temperatures lower than 60ºF, kraut may not ferment and above 75ºF, kraut may become soft or mushy.  The best way to determine when the kraut is ready is by smell and taste.  The cabbage should be translucent but remain crunchy, not soft or slimy. The salty flavor should be diminished and replaced with a bright, tangy flavor of the lactic acid. When the kraut has reached an individual liking, it is time to stop the fermentation by refrigerating and eating it.

Here are the team takeaways from this experience:

  • Small batch kits make it easy to get started, learn about the fermentation process, and build fermentation confidence. Kits are a matter of personal preference.
  • Approximately 2 pounds of cabbage is needed to fill a quart jar.
  • Tightly packing the cabbage into the jars is important to continue releasing the juices necessary to create the anaerobic (without oxygen) environment need for lacto-fermentation to take place while inhibiting spoil-causing bacteria.
  • Work in small batches when packing the cabbage into the jars.  Pack tightly after each handful addition.
  • Important to keep oxygen out yet allow carbon dioxide to bubble out.  Good amount of brine, weight, and lid with an air release enable this. 
  • Keep the cabbage submerged under the brine at all times to prevent oxidation; cabbage will brown at the top if the brine level drops. Add brine during the fermentation time, if needed.
  • Monitor it daily watching for off smell or loss of brine.  Watch for signs of healthy fermentation: cabbage swelling, gas pockets, color changes, bubbles or foam on the surface of the brine, some white sediment in the bottom of the jar. Bubbling activity is normal and a good sign the fermentation process is working.
  • Flavor improves with age but can be customized to individual taste and probiotic level. Longer ferments give a stronger flavor and more probiotics. 

Fermented foods can be a healthy and nutritious addition to your diet and a great way to preserve the harvest as well. Sauerkraut is one of the oldest and easiest of fermented food. Unlike the packaged kraut at the supermarket which may have been pasteurized to kill bacteria, small-batch sauerkraut is lacto-fermented, a fancy term for soaking uncooked cabbage in brine (salt and water), then letting nature ferment the vegetable’s own beneficial bacteria.  This process was perfected by the Germans during the 16th century and still used today.   (While the Germans are best known for their kraut making skills, it is believed that the first sauerkraut was made in China about 2,000 years ago, during the building of the Great Wall.)   

For recipes and additional information or help, check out Small Batch Sauerkraut Tips and Sauerkraut:  Problems and Solutions by Oregon State University Extension. 

Taking the plunge into home fermentation can be an intimidating proposition. Whether you’re a complete beginner or have some experience, small-bath fermentation with cabbage is a good place to start to build your confidence while learning about fermentation.

____________________________________

*Brine – ½ teaspoon salt to ½ cup water

Reference to any commercial product, process, or service, or the use of any trade, firm, or corporate name is for general informational purposes only and does not constitute an endorsement, recommendation, or certification of any kind. Persons using such products assume responsibility for their use and should make their own assessment of the information and whether it is suitable for their intended use in accordance with current directions of the manufacturer.

Marlene Geiger

I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.

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Meet Rachel Sweeney

Rachel Sweeney is the newest member of the AnswerLine team!

Rachel giving a 4-H baking presentation.

AnswerLine is a new role for Rachel Sweeney, but Iowa State University Extension and Outreach is not. Rachel grew up on a diversified farm outside of Iowa City and was actively involved with Johnson County 4-H as a member of the Graham Champions 4-H Club. At an early age, she realized she could turn her interest in food and nutrition projects into a career, she decided to attend Iowa State University and major in that area graduating with bachelor’s and master’s degrees in dietetics and exercise science. After graduation, she spent a year in Nashville completing a dietetic internship at Vanderbilt University Medical Center.

Rachel’s began her professional career as an ISU Extension and Outreach human sciences specialist in Nutrition and Wellness, serving southeast Iowa for nearly seven years. In this role she led food preservation workshops, food safety trainings, and nutrition trainings for child care providers. After a brief stint as a retail dietitian, she returned to ISU Extension and Outreach as a program coordinator for Iowa 4-H Youth Development’s SWITCH (School Wellness Ingetration Targeting Child Health) program, an innovative school wellness initiative designed to support and enhance school wellness programming. After two years in this role, she got a new job title, MOM, in November of 2021, and a need to balance work and family life. AnswerLine provided the perfect opportunity for her to continue to work and enjoy her young family. One month into the job, Rachel says, “I have really enjoyed my first month on the job answering client’s questions and I look forward to continuing to learn and grow in this role to best serve the citizens of Iowa and Minnesota.”

When Rachel is not answering client questions via phone or email, she is likely with her family, 5-month old son, Thomas, and husband, Jim. She enjoys gardening, cooking and baking, food preservation, traveling, and being outside. As if she isn’t busy enough with work, family, and her many interests, she is also training for the swim portion of a half-Ironman relay-team competition in June! GO Rachel!!!!!

Rachel is a member of the Academy of Nutrition and Dietetics and stays involved with the Iowa Academy of Nutrition and Dietetics.

Marlene Geiger

I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.

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September is National Sewing Month

September is National Sewing Month!  “Sew” it “seams” we should take time to honor the history of sewing and celebrate those who enjoy this art form or craft.  National Sewing Month was first celebrated in 1982 after President Ronald Reagan signed a proclamation “in recognition of the importance of home sewing to our Nation.” 

While sewing might imply the use of a sewing machine, it encompasses the many ways of stitching with thread and needle—garments, home décor, embroidery, needlepoint, cross-stitch, quilting, and all other forms of drawing a thread and needle through a medium. Sewing is a hobby enjoyed by millions of people from all walks of life throughout the world.

The art of sewing dates back to 25,000 B.C.E. when sewing was used to make clothing and shelter. Early materials consisted mostly of hides from animals and plant leaves. Thin strips of animal hide or long fibers drawn from plants made the first threads with bone and ivory being the first forms of needles.  Thomas Saint is credited with the invention of the sewing machine in 1750 followed by Isaac Singer’s prototype in 1851 that was to become the basis for the mechanization of sewing and the standard for the modern sewing machines we have today.  Prior to the 19th century, sewing was done by hand which allowed for perfecting skills as well as developing techniques for creative and decorative stitching.

Sewing has long been a favorite hobby of mine beginning with creations made with fabric scraps, thread, and needle for my dolls.  After my great-grandmother taught me to use her treadle machine, I turned out creations in mass.  As a 4-H member I enjoyed learning to use my mother’s electric machine and a pattern to fashion clothing for myself.  Each year was a new project with new skills.  That love of creating with fabric and a desire to understand fibers and fabrics led to my eventual college major.  While I never worked in the textile industry as I once envisioned, the skills and knowledge have given me a hobby and creative outlet that I still enjoy today.  And by joining with friends in guilds, I have learned and enjoyed many other forms of stitchery that have furthered by love of sewing. 

My deep love of thread and needle did not take root in my children; however, they were each fascinated enough to learn the skill of sewing with a machine to sufficiently take care of themselves.  Now I am sewing with my grandchildren who are intrigued with the creative process as they learn new skills.

While we may recognize the creative form of self-expression that sewing provides in the month of September, it is enjoyed all year.  During this month, there is a long list of retailers, bloggers, organizations, and others that promote “sewing” in an attempt to renew interest, share ideas, inspire, and teach.  If one was ever inclined to pick up thread and needle and try some form of sewing, the time to start is now. Creating quilts, clothing and other masterpieces not only develop new skills, but personal satisfaction, too. Sewing is a pleasurable activity to enjoy solo or with friends.  Happy sewing!

Marlene Geiger

I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.

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Celebrating Quilts and Crafts and Those Who DO IT


March might be the month of spring, but it is also National Quilting Month and National Craft Month! A time to celebrate and appreciate the two artistic forms.  Is it coincidence that the two commemorated activities come in the same month?  I have to wonder since they are so closely related.

National Quilting Month has been sponsored by the National Quilting Association (NQA) since 1991 when it designated the third Saturday in March as National Quilting Day; over the years it has expanded to the entire month of March giving quilters more time for shop-hops, shows, and classes.  In 1994, the Craft & Hobby Association created National Craft Month to help people rediscover and learn about the benefits of crafting.  While crafting may conjure up images of kids working with popsicle sticks and glue, crafters, in reality, are people of all ages who produce something tangible with their hands. 

I quilt and I craft.  Both provide me with joy and a sense of accomplishment but I have no idea if that makes me a quilter, crafter, or a kind of artist.  The word ‘craft’ is synonymous with the word ‘trade,’ meaning skilled labor in an area such as weaving, carpentry, pottery, etc.  Crafting also means creating anything by hand that has an artistic aspect to it such as knitting, scrapbooking, jewelry making, etc.

Whether one is quilting or crafting, there is skill and creativity involved.  Both are done with the hands and require supplies and equipment unique to the project.  Either can be an occupation with some earning a living by selling their creations or by teaching their skill.

Quilts and various crafts can be beautiful as well as useful or not.  It is for this reason that we have shows and museums to expose, share, study and enjoy the skill.  Whether quilt or craft, both adhere to aesthetic principles by the materials chosen, shapes used, or how the various pieces come together.  The completed pieces may be useful or have no purpose at all.  When they provide beauty or please our sense of aesthetics, the outcome is art.

Benefits of Quilting and Crafting

Regardless of how we see ourselves, quilting and crafting are intertwined and interdependent.  Crafting, whether quilting or otherwise, offers outlets for hands-on creativity and the benefits are numerous:

  • Relieves stress by turning on our endorphins, decreasing blood pressure and heart rate, reducing fight or flight, heart attack and stroke.
  • Increases mental acuity with problem solving, math or geometry, and critical thinking.
  • Meaningful work or sense of accomplishment provides pleasure rewards for the brain.
  • Increases appreciation, empathy and tolerance of others and other forms of creativity.
  • Builds confidence and inspires one to think ‘outside of the box’ in other aspects of their lives.
  • Brings people together as they enjoy and inspire one another.
  • Helps one learn about themselves and their values, beliefs, and attitudes.
  • Boosts productivity, resilience, concentration and focus by boosting neurons between the right and left brain hemispheres.

Celebrate Quilting and Crafting

There are any number of ways one can celebrate quilting and crafting in March or any other time. 

  • Rediscover a prior skill. 
  • Try something new or expand on a skill. 
  • Visit a museum or craft or quilt show to appreciate and learn more about the craft or art. 
  • Spend time with someone who quilts or crafts to learn more about their work. 
  • Take a class (virtual or in-person) in a craft that interests you. 

Do whatever it takes to get into the spirit of crafting or quilting.  Let your itching fingers, yearning heart, and skill set combine with your creativity to make something.  Reap the rewards that come with discovering yourself through hands-on crafting or quilting and celebrate and appreciate whatever your accomplishment may be! 

Marlene Geiger

I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.

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Neighborhood Gardens

Using a vacant space in the backyard as a garden plot is by no means a new idea; in fact, it’s steeped in history. What if that space was to become a neighborhood pick-what-you-need garden? 

Last spring, my son-in-law (Guy) had just that idea. He enjoyed having a small garden and the fresh vegetables that came from it.  But as we know, sometimes even a small garden can produce more than a family can consume fresh.  Instead of simply sharing or tossing the excess, he reached out to his backyard cul-de-sac neighbors to see if they would like to participate in a neighborhood garden.  He volunteered to oversee the garden building and tending since none of his neighbors were familiar with gardening.  However, if everyone participated in the planting and care, anything that grew would be available to all for the picking.  The neighborhood enthusiastically accepted his idea and so the process began.

One neighbor with an oversized lot volunteered space where there was good drainage and plenty of sunshine.  Since this was a recently developed area with a lot of soil compaction, Guy brought in new soil and compost.  He designed the garden to have raised beds on three sides with a walk path in the middle for easy access to the raised beds.  The raised beds were covered with a weed barrier and a fence and gate were added for deer and rabbit protection. Everyone pitched in with the preparations as they were able.

Tomato, cucumber, pepper, and bean plants were decided upon and acquired.  On planting day, Guy invited all the neighborhood kids and showed them how to plant the various seedlings.  As spring became summer, the kids and their families watched the baby plants turn into maturing plants setting blossoms and fruit.  With the first sight of baby fruit, everyone waited impatiently for ripening and the first picking.

No one could have predicted the amazing effects of this garden.  The first of the fruits to be harvested was a cucumber picked by an adult who had never picked anything in his life; he was ecstatic and wanted to know if it could be made into dill pickles!  The children went into the garden for right-off-the-vine snacks; in fact, one little girl loved the garden so much that when she couldn’t be found any other place, she was in the garden.  The children also enjoyed searching for tomato worms and watching the moths and butterflies that visited the garden. Sometimes there was a bit of friendly competition of who was going to get the next ripe and ready tomato, pepper, cucumber or bean.  For others, it was the first time they had ever tasted a freshly picked vegetable.  In the end, even this small garden produced more than the neighborhood could use.  Everyone was grateful for the experience and is looking forward to another garden this year.

The comradery of this neighborhood is unique and special.  The same ‘loose’ organization might not work in another neighborhood; other neighborhoods may need or want a well-organized plan and established ground rules before they begin. When that becomes the case, neighborhoods or community groups should develop a garden plan, like a business develops a business plan, to address such issues as

  • How to pay for supplies?  Should there be a membership fee?  Who will handle finances?
  • Who will oversee or supervise?
  • Who are the workers and what are their tasks?   
  • What will be planted?
  • How will distribution of produce be handed?
  • Will fertilizers, chemicals, and pesticides be used?  Will the garden be organic?
  • Liability?

Other considerations and tips on starting a neighborhood or community garden can be found using these resources:

Start It Up – Eat Greater Des Moines
Starting a Community Garden – American Community Gardening Association
How to Organize a Community Garden – North Carolina State Extension

Regardless of how big or small, the benefits from a shared garden are numerous.  In addition to providing fresh vegetables, a garden can also be a tool for promoting physical and emotional health, connecting with nature, teaching life skills, teamwork, neighborliness, and security.  Spring will be here soon.  If a neighborhood garden is a consideration, it is time to start planning now.

Marlene Geiger

I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.

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A New Year, a New Start, New Resolutions = Goal Setting

2020 is gone and it is time to start anew.  After a chaotic year, we eagerly welcome 2021 and a ‘fresh start’—anticipation that every new year brings—new hope of what can be and better things to come. For many, this leads to the tradition of making New Year resolutions for self improvement of one kind or another.

A big part of making resolutions is goal setting. Goal setting?  Yes, goal setting.  Having goals in life is essential and especially so when things are chaotic. Just having good intentions alone changes nothing. Resolutions without a plan is only wishful thinking. As 2021 begins anew with unlimited opportunities to change, perhaps it’s time to rethink goal setting as well.

Goal setting during a pandemic may seem silly when we’ve all learned that the best of plans or perhaps even goals can go awry.  The pandemic has also made the path going forward uncharted.  As many pundits are noting, a “return to normal” or life exactly as it was before COVID-19 entered our vocabulary, is highly unlikely. Therefore, perhaps it is best to set short-term goals for 2021 as we navigate the upcoming months of vaccinations and make our way back into a more social world.

For many years, 4-H members and their families have learned and practiced life skills: among them, setting and writing goals for their individual projects or a fair exhibit.  Surely the tips for 4-H projects apply to life and would appropriately be used to write our personal goals for 2021. 

So what makes a goal different from a resolution. A goal is the road map or navigator one uses to plan and reach a destination. A resolution is only a decision; there is no destination. From Tips for Writing 4-H Goals, goals include the following:

  • Goals must have three parts—ACTION (what one wants to do)—RESULT (what one is going to do)—TIMETABLE (when one plans to do it or have it done).
  • Goals must pass the “control test.”  Do YOU have control over the outcome of the goal or does someone else have that control?  Is the goal yours or that of someone else?
  • Goals must be S.M.A.R.T—SPECIFIC – MEASURABLE – ATTAINABLE – REALISTIC or RELEVANT – TIMELY.  For goals to be powerful, they should be designed to be SMART.

SMART goals are . . .

SPECIFIC.  What do you want to accomplish? Get down to the nitty-gritty. Saying you want to lose weight won’t cut it. Instead try, “I will lose 10 pounds and work out 20 minutes every day.”  Goals must be something that motivate you or gives you a reason to achieve them.  “By losing 10 pounds, I will feel better and fit into my slacks.”

MEASURABLE.  Consider the time necessary to reach your goal and break your goal into bite-sized chunks. Include precise amounts, dates, and so on in your goals so you can measure your degree of success. Simply saying, “I will pay off by VISA card” will not get the job done unless you have a stash of cash.  Instead, consider the debt and give yourself daily, weekly or monthly steps to reach the goal by realistically determining how much you can set aside for payment OR reach out to a debt counselor to help you reach your goal step by step.  Without a way to measure your goal, you have no way of knowing whether you achieved success and have reason to celebrate “I did it”.

ATTAINABLE.  The idea is to set a goal that ‘raises the bar’ by realistically challenging you. It makes no sense to set a goal that you have no hope of achieving or setting yourself up for failure.  Perhaps you’d like to climb one of the Colorado 14ners but presently don’t have the stamina to do so.  Rather than don your boots and attempt Pikes Peak, set a goal to find and follow through with a training program to develop cardio stamina, strength, and flexibility for the adventure when you are ready.

REALISTIC or RELEVANT.  Goals are personal and must be yours—not that of another family member or your boss.  The goal needs to come from within you so you have reason to achieve it for your own personal gain or direction you want to take your life, career, hobby, health, retirement, etc.  You must be the one to control the outcome.  A goal to get a pay raise or promotion is not within your control but to perform at or prepare yourself for the next level is.

TIMELY.  Set a time limit to cross the ‘finish line’ (the third part of a goal)—a time to evaluate whether you did or did not reach your goal—what was the outcome, were you pleased, what could have been done better.  From the onset, you need to define a plan of action or a realistic step-by-step approach, which can also be set in time increments, enabling one to get to the finish line.  For example, you might say, “I will learn how to use my new camera so well that using it is second nature to me by May 31.” To make that happen, calculate and schedule daily or weekly time and steps needed to learn the various aspects of the camera and practice shooting photos using what you learn.  Then do what you can to hit that goal by your target date.

Lastly, but equally important, goals must be written down along with the steps needed to get there. The physical act of writing down a goal makes it real and tangible, holds you accountable, and tracks your progress. As you write, use action words like “will” or “shall”.   It’s also a good idea to include the reasons why you want to attain this goal. Success is achieved when you clearly define exactly what you want and understand why you want it in the first place.

As already pointed out, goals are personal and therefore may come from any or all of the meaningful aspects of our lives:  spiritual, fitness, health, educational, family, career, social, or financial.  Living through the months of pandemic uncertainty and restrictions has likely given many of us a pretty good idea of our personal vulnerabilities and a desire to be or do more or “. . . put ego away and really evaluate and try to figure out how do you chart a course to become the best version of yourself you can be.” (Matt Campbell, Iowa State University Head Football Coach, November 27, 2020)

Life happens and goals may go off track; 2020 was filled with one surprise or mishap after another. In real life, pandemic or not, there are speed bumps and roadblocks in our journey. As long as we stay the course, focusing on the end goal and taking small steps toward getting there, we will be on our way to attaining our goals and becoming the best version of ourselves.   Let’s get going!  2021 is here!

Marlene Geiger

I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.

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