An Educational Youth & Families, Agriculture and Natural Resources
Newsletter for Residents of York County

November - December, 2004

Teen Dating Violence

A 19 year old faces a murder charge after telling police he stabbed to death his pregnant ex-girlfriend, a high school senior from Berwick who had recently ended the relationship.  “Adults and teenagers need to be aware that abusive relationships happen among teenagers just as they do with older people,” said Jennifer Heald, School based Youth Advocate for Caring Unlimited, in Sanford.

For many, the term “intimate partner abuse” paints a very specific picture.  We generalize victims of violence, allowing the concept of abuse in a “loving” relationship to be less wrong.  And as a result, we have too long ignored the epidemic of teen dating violence. 

As our children grow into adults, they will become involved in serious and sometimes all-consuming dating relationships.  This all happens while teens are trying to create an identity for themselves in a society full of mixed messages about relationships, love, sex, respect, violence, men and women.  It is inevitable that some teenagers will include the dangerous element of abuse in their dating lives.

 Dating abuse is defined as;  “a pattern of repeated or actual or threatened acts, intended to control or instill in a member of an unmarried heterosexual or homosexual couple.  These acts may include physical, sexual, verbal, mental or emotional abuse.”  One out of three high schoolers will somehow be affected by dating abuse before graduation, yet as a community we remain quiet about this issue.

Facts About Teen Dating Abuse:

• 89% of teenagers between 13-17 have been in dating relationships

• 67% of young women reporting rape were raped in a dating situation

• Abuse is the leading cause of death or injury to women between 15 and 24 years of age

• 66% of people surveyed who were currently in an abusive relationship stated that for them abuse started as early as high school

• 81% of parents surveyed either believe teen dating violence is not an issue or admit they don’t know if its and issue

What Teens are Doing about Dating Abuse and Violence Prevention
There is no doubt that when teens have problems, they often turn towards peers for support rather than adults.  Sixty-six percent of teens tell a friend if they experience abuse in a relationship before they tell an adult.  Young Adults Against Dating Abuse (YAADA) is a project, in York County,  created to teach teens how to be advocates for healthy respectful relationships.  Students participating in YAADA learn about the dynamics of an abusive relationship, what to do if someone is in trouble, the structures in our society that contribute to violent behavior, power and control and safety planning for teens.   For more information contact Jenn Heald or Katie Kondrat at Caring Unlimited at 207-490-3227.

(Article reprinted with permission from Caring Voices, written by Katie Kondrat of Caring Unlimited)

Dispelling Food Safety Myths
As many as 33 million cases of foodborne illness occur in the U.S. each year.   These illnesses are caused by harmful microorganisms in improperly handled food.  Symptoms of so-called food poisoning can include mild or high fever, chills, dizziness, headache, vomiting, stomach cramps and diarrhea. 

 Protect yourself from foodborne illness by being informed about these common food safety myths. 

 Myth: Before refrigerating cooked food, it should be cooled to room temperature.

 Fact:  Food should never be left out at room temperature to cool.  Always refrigerate or freeze food promptly.  Today’s refrigerators and freezers can handle the task without warming up significantly.  Be sure to put large portions of food, especially soups, in shallow pans.  Otherwise, the center of the pot takes too long to cool, which can foster bacterial growth.

Myth: Because most marinades are acidic, it’s okay to marinate meats unrefrigerated. 

Fact:  Meat, poultry and seafood should be marinated only in the refrigerator.  Remember that marinade can safely be used as a sauce only if it is boiled for two minutes to kill any bacteria from the meat.

Myth: Hand sanitizers are a good substitute for hand washing.

Fact:  When it comes to banishing bacteria, nothing matches vigorously rubbing your hands with soap and warm water for 20 seconds.  Hand sanitizers are very good at killing bacteria, but don’t work as well when hands are greasy or dirty. 

Testing Your Soil
What is a Soil Test? - A routine soil test is a tool to manage the mineral nutrition of growing plants. It is a quick and inexpensive way to check the levels of essential soil nutrients. Soil is sampled and sent to a lab for analysis.

Why Test the Soil? - Homeowners, farmers and others often test soil from their gardens, yards and fields. The soil tests tell them soil pH and the level of nutrients that are available for plant growth.  The pH of the soil is a measurement of relative acidity. Soils that are too acid are not suitable for most plants. 

The amount and balance of nutrients in the soil has an effect on plant growth, too. Low levels slow plant growth. High levels can pollute the environment or cause imbalances. A soil test lets you know if you need to add more nutrients and how much lime and fertilizer, if any, to add. It can save you money and prevent water pollution. 

What Information Does a Soil Test Provide?

The soil test will tell you:

• the soil pH;

• levels of potassium (K), phosphorus (P), calcium (Ca), magnesium (Mg);

• organic matter level;
• if there is lead contamination;
• how much lime and fertilizer (organic or chemical) to add; and
• other management tips for growing your crop. 

How Often Should I Test the Soil? - Test your soil at least once every three years. Keep the test results handy so you can monitor any changes in soil fertility. You may want to test more often if you have a problem area or if you’ve applied lots of nutrients. Some people test their soil every year to save money on fertilizer, lime and other soil amendments. How often you test depends on the value of the crop and how closely you manage it. 

What Time of Year Should I Test My Soil?

Recommendations are made for the next growing season, so you should test soil well before the growing season, such as early spring (after the frost is out of the soil) or in the fall before the ground freezes. A soil test usually takes two to three weeks (from shipping to the lab to return of results). Fall sampling will give the same results as spring sampling. With fall sampling, you will get results back in plenty of time for planting. 

How Do I Take a Good Soil Sample?

1.       Get a Maine Soil Testing Service container and information form from your county Extension office 1-800-287-1535.

2.   Use a clean spade, trowel or soil probe to sample the soil. Take several samples in different spots to fully represent the garden or field. You will want to sample at rooting zone depth (usually six to eight inches for gardens and three to four inches for sod or turf). Use a clean container to combine all of the samples.

3.   Mix the soil thoroughly and fill the sample container with soil.

4.   Label the container with your name, address and sample identification.

5.   Fill out the information form as completely as possible.

6.   Remove the top sheet of the form. Keep this carbon copy for your records.

7.   Put the sample container(s) and information (with check or money order) in a mailing container and mail.

Shared Use Commercial Kitchen to Open in Sanford
Have you ever baked a batch of cookies and thought, "if I could market these, I could make a good living..." or are you selling your jams and jellies at local fairs, but need a place to produce on a volume scale if your business is to grow?  If this describes your experience, help may be on the horizon.

York County Community Action Corporation (YCCAC) is planning to open a Shared Use Commercial Kitchen in York County. Entrepreneurs with a product to market, but no place to produce it will be able to lease space in this licensed kitchen/food production facility, benefiting by access to modern kitchen equipment, and advice and training from experts in small business operation.

"At YCCAC our mission is to create economic opportunity for our citizens.  We're especially excited about the Kitchen.  It will bring together entrepreneurs interested in starting small, food based businesses and local Maine growers and harvesters--helping both sectors increase their incomes," according to YCCAC's Director of Economic Development Walt Wilcox.  The agency has conducted a feasibility study, funded by the Maine Community Foundation.  "Our work now is focusing on finding the resources to get the project off the ground," Wilcox explained.

This new community economic development tool will offer start up businesses the opportunity to learn about product development, marketing strategies, licensing compliance, business planning and operation. Maine's Center for Women Work and Community will work on site at the Kitchen, providing training and support to kitchen users. "The incubator process is a proven tool of successful business development. More than 80% of incubator grown companies are still in business 5 years after start-up," say's Eloise Vitelli, WW& C's Director of Program and Policy Development.

Several organizations are participating in planning the Kitchen Project.  Les Stevens, Sanford's Director of Economic Development, is especially enthusiastic about what the Kitchen can mean for Sanford.  "Sanford's business climate is ripe for this type of innovative program.  Like all Maine communities, we have people interested in starting a small business who need support and training in the first few years if their businesses are to succeed.  We're very eager to have Maine's first kitchen incubator in Sanford."

Christina Sklarz-Libby of Maine's Department of Economic and Community Development is enthusiastic about the Kitchen Project.  "Small business is the backbone of the Maine economy.   What I really like about the Kitchen Project is that it will serve both growers looking for markets for their produce and entrepreneurs interested in creating new small businesses."

Resources for You!
Request a Soil Test Box and Form: 
Fall is a good time to test your soil.  Adding the correct amount of lime recommended by your soil test in the fall will give you a good jump on improving your soil for next years growing season.  The soil test also will tell you how your major nutrients, pH, and organic matter are for the crop you are growing. We will send out the box and form free – there is a $12 charge for performing the test. Checks are sent along with the form and box to our lab at the University of Maine in Orono.

Food Safety Fact Sheets
The following food safety related fact sheets are available free of charge from our office or the Extension Publications catalog – easier still find them online at http://www.umext.maine.edu/publications/catalog.htm

1. Can Home Canned Food Spoil? 2‑pgs., #4277, Free

2. Food for Holiday Giving: Safety Comes First 2‑pgs., #4274, Free

3. Food Safety for Outdoor Enthusiasts 2‑pgs., #4279, Free

4. Food Safety on the Go 2‑pgs., #4276, Free

5. Food Safety on the Water 2‑pgs., #4271, Free

6. Hamburger Basics - 2‑pg. fact sheet describing safe ways to cook and serve ground beef. #4272, Free

7. Helpful Hints for Handling Turkeys for Thanksgiving 2‑pg. fact sheet describing safe ways to defrost and cook fresh or frozen turkeys. #4213, Free

8. Planning Ahead Makes Your Holiday Meals Fun and Safe 2‑pg. fact sheet on planning amount of meats and safely storing leftovers. #2271, Free

9. Protect Yourself from Foodborne Illness 2‑pgs., #4090, Free

10. Salmonella and Food Safety 4‑pgs., #2258, Free

11. The ABCs of Barbeque 2‑pg. fact sheet explaining food safety considerations for grilling meats and poultry. #4278, Free

12. Using Home Preserved Foods Safely 2‑pgs., #4273, Free

Programs for You!
Please join us for . . .

The annual 4-H County awards ceremony, including a pizza and ice cream dinner will follow the afternoon workshops, at 5:30 pm; registration is necessary for the dinner to avoid paying extra at the door.  For more information contact Donna Flint or Jon Prichard at the Extension office.

 Master Gardener Volunteer Program

Winter/Spring 2005

Date: January 11, 2005, Tuesday mornings, 9:00 AM – 12:30 PM
Location: York County Extension Office, Sanford
Cost: $80 fee for manual and other educational materials

Applications deadline December 17, 2004.

Note: Program acceptance is through an application process—not first come first serve.

Become a Master Gardener Volunteer with the University of Maine Cooperative Extension.   Participants will receive 40+ hours of in-depth horticultural training,.  The 2005 training program will focus on fruit and vegetables. University of Maine Cooperative Extension specialists, county educa­tors, and other experts will provide extensive training including:

• Soils

• Botany

• Composting

• Herbs

• Seed Starting

• Annuals

• Perennials

• Herbs

• Woody Ornamentals

• Turf

• Pest Management. 

• Volunteerism

Master Gardener Volunteers are required to give back 40 hours of volunteer time providing outreach education in gardening and community service through ongoing York County Master Gardener projects such as demonstration gardens, the Plant-A-Row for the Hungry program, outreach education via farmers market and the  “Kids Can Grow” programs.

If you are interested in participating in the Master Gardener training, call the office for an information packet and an application form. Applicants are screened for gardening and volunteer experience.  All applications received by the deadline are given equal consideration by a screening committee.  Acceptance is not based on first come first serve.  All applications must be in the office by December 17,  2004.

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