NCCE-Richmond County Family and Consumer Sciences Program

04/29/2026

Eggs are one of the "Big 9" allergens, meaning they are in a category that is responsible for 90% of food allergies in the U.S. In fact, many people have egg allergies and don't realize it. Egg allergies are common in children but can also occur during adulthood.
Yesterday attendees in the "Homesteading Basics: A Guide to Egg Free Binding in Cooking" class learned the best non-egg binders for different foods. Attendees also prepared dishes using a variety of non-egg binders, gaining hands-on experience in creating foods made with egg-free binding alternatives from start to finish. The binders used in class also packed powerful nutrients and health benefits, as a bonus!
Attendees made their own "chia egg" to gain experience in how the "egg" will form from chia seeds to a gelatinous egg substitute.
100% of attendees were pleasantly surprised and really like the taste of the food👍🥰. Everyone said they will definitely use the information learned in class when cooking at home and cooking for crowds.

03/26/2026

Extension offers so many great classes for the community! Yesterday, attendees learned the process of canning meat using both the raw pack and hot pack methods. The raw pack method involves processing the meat with no added liquids, while the hot pack requires adding liquid. For our hot pack we used chicken broth for our chicken and tomato juice for our beef. As you can see in the photos, while our raw packs did produce some liquid it was not as much as the hot packs. This is not a safety issue but more of a quality issue in terms of appearance. It is best to consume the products that are not fully covered quicker rather than later.
As an added bonus, it's always a special treat when our Livestock Agent, Anthony Growe can come and share information with the group. The group learned a wealth of info about reading and understanding the packaging labels and terms that we often see on meats, as well as, the legal requirements for meat vendors. This was a wonderful opportunity for our community to ask all the questions they ever wanted to know about meat from farm to table.

02/10/2026

I had a great time this morning with seniors at the Ellerbe Senior Center! We made whipped body soap and whipped body cream to care for skin. As we age our skin becomes thinner, drier, less elastic and more fragile due to decreased collagen, elastin, and oil production. The whipped soap and body butter recipes contain grape seed oil, vanilla essential oil, and shea & cocoa butters that will keep hands soft and pretty.

09/24/2025

Congratulations to our 2nd Annual King Arthur Pound Cake Contest Winners!!
Blue Ribbon-Lisa Kirkley
Red Ribbon-Lirosia Wall
Yellow Ribbon-Bruce Stanback
Thank you to our judges: Stephanie, David, Bambi, and Sabrina!!

06/03/2025

Some of you that enjoy canning may be curious about the "atmospheric steam canners". Candice Christian, NC State University Extension Associate, Safe Plates Home and Community Program Manager advises that atmospheric steam canners can be used for processing naturally acidic or properly acidified foods with natural or equilibrated pH values of 4.6 or below. Christian goes on to state that they are not pressurized vessels used for processing low-acid foods. To learn more click this link: https://www.ncrfsma.org/.../fn2065_steam_can_it_right...

05/01/2025

Yesterday, we canned some tropical fruits! The group made wonderful spiced tomato marmalade with orange and lemon slices. They also made mango salsa! We are learning to blend flavor combinations to create wonderful collaborations to zest up meals. All recipes are in the "So Easy to Preserve" food preservation book. We have copies at the office.

05/01/2025

Planning to grill tonight? Keep these food safety tips in mind!

Beef (Steaks, Roasts, Chops): 145°F (63°C) for medium-rare, 160°F (71°C) for medium, and 170°F (77°C) for well-done. Allow the meat to rest for a few minutes before serving to allow the temperature to equalize.

Pork: 145°F (63°C) is the recommended safe internal temperature.

Poultry (Chicken, Turkey): 165°F (74°C) is the safe internal temperature for all poultry, including ground poultry.

Ground Meat (Beef, Pork, Lamb): 160°F (71°C) is the safe internal temperature.

Seafood: 145°F (63°C) is the recommended safe internal temperature.

Important Considerations:

Resting Time:
After grilling, allow the meat to rest for a few minutes to allow the internal temperature to equalize and the juices to redistribute.

Thermometer:
Use a meat thermometer to ensure the meat reaches the proper internal temperature.

Ground Meat:
Ground meat should be cooked to a higher temperature than whole cuts because bacteria are more evenly distributed throughout.

Leftovers:
Reheat leftovers to 165°F (74°C).

Danger Zone:
Avoid leaving cooked meats at room temperature for more than 2 hours (1 hour if the temperature is above 90°F).

04/15/2025

Just a reminder that only a few weeks remain before bat pupping season begins on May 1st. Between May 1 and July 30 removing bats will not be an option but you can take measures to prevent them from entering your dwelling areas. Make home repairs now to prevent the occurrence of bats in your chimney of attic. Read here for more information:

The N.C. Wildlife Resources Commission (NCWRC) recommends that homeowners check now for bats that may be getting into their home and evict them responsibly before pup-rearing season begins on May 1. Bats are highly beneficial, offering free pest control by devouring nearly their own body weight in i...

03/20/2025

Check out a feature on the work we're doing in Richmond County to connect food and culture!

Welcome to Week 3 of National Nutrition Month, which began on March 1, 2025! This year’s theme is “Food Connects Us”. The focus for the third week of March is “Explore the Connection Between Food and Culture”. The important points of this week’s message from the Academy of Nutrition and ...

03/06/2025

Hey, It's that Time Again!!
The Wild Food Cook-Off
Tuesday, April 1, 2025
Rod & Gun Clubhouse
149 O.G Reynolds Road, Ellerbe
6:00PM
SCAN THE QR CODE ON THE FLYER FOR MORE INFORMATION

03/05/2025

Family Consumer Highlights for the Winter Season-

Spring is upon us but before we go, let's look back at some of the exciting classes we had during the winter months! The community learned about cast iron skillet restoration and cooking. Monthly Health and Wellness RX classes continued. Weekly Steps to Health programs for youth and adults were taught, the Richmond County Partnership for Children parent's group learned healthy tips and tried mushroom and ground turkey tacos with mango salsa. Here at the Extension office we taught classes and made apple chutney, sourdough discard cinnamon rolls and lemon cake. Participants made their own sourdough starter to feed and nurture at home. We partnered with Wildlife Processors in Ellerbe to provide an educational program on the health benefits of venison and prepare a delicious venison stew for participants at the East Rockingham Senior Center. We also hosted the South Central District Expanded Food and Nutrition Educators February meeting here at our office. Winter has been busy but we are looking forward to more exciting classes in the spring!

01/02/2025

January is National Radon Action Month

The North Carolina Department of Health and Human Services is providing 2,000 free radon test kits available beginning Jan. 1, 2025, at radon.ncdhhs.gov.

Anyone can get lung cancer from breathing in high levels of radon over time. Radon is an odorless, invisible, radioactive gas that can build up in homes and buildings putting people at risk. Learn how to protect yourself: https://bit.ly/4j4dI1I.