USU Extension Education Highlights

Shalane Smith-Needham- Over the last few weeks, the Black Lives Matter movement has been gaining momentum across the country with protests happening in every state and even countries around the world. While the information on the movement is all over the internet, how would you have these conversations with children?

Shalane Smith-Needham- Summer's here and we are looking forward to the upcoming holiday weekend. Joining me to talk about some fun refreshing recipes to enjoy during the hot summer months ahead is USU extension agent from Weaver county Teresa Hunsaker.

Shalayne Smith Needham: On May 1, restrictions on restaurant dine-in options were lifted. Now that restaurant dining areas are opening up again, visitors should expect things to be different. 

Dr. Brian Nummer, a professor in the USU Nutrition, Dietetics and Food Sciences Department joins us. 

Shalayne Smith Needham: With everyone spending more time at home a lot of us are taking time to clean out our cupboards, pantries and refrigerators and maybe finding the sell, buy and use by date stamps on our food items a bit confusing. Joining us to talk about food safety protocol is Teresa Hunsaker, consumer educator for USU extension. Thanks for being here.

Shalayne Smith Needham: We have all dealt with the effects of COVID-19 in one way or another and some of us will come out of this a new person. Joining us to discuss this is Dr. David Schram, an associate professor of human development and family studies in the College of Education at Utah State University. 

Shalayne Smith Needham: In stressful times, it's important to reach out to friends, family, and especially children who need guidance during these hard times. Callie Ward is an Extension assistant professor at Utah State University and specializes in family finance, family resource management, emergency preparedness and food preservation. Callie Ward joins us by phone from Garfield County. Thanks for being here. 

Are restaurants safe for delivery and take out? Dr. Brian Nummer, an Associate Professor in the Nutrition, Dietetics and Food Sciences Department at Utah State University, addresses this question.