The annual barbecue that raises money for student groups in the College of Agriculture and Natural Resources at the University of Wyoming is Saturday, Sept. 23, prior to the Hawaii vs. Wyoming football game.
The Ag Day Barbecue is 5:15-7:45 p.m. in the southwest corner of the Pepsi Pre-game Zone inside the Wyoming Indoor Practice Facility next to the stadium. Tickets for adults are $12, tickets for children ages 6-12 are $5, and children under 6 eat free. Game time is 8:15 p.m.
Last year’s barbecue raised more than $7,800 for the scholarship funded by the event and for student agricultural organizations. The Food Science Club prepares the food, and members of ag student groups volunteer to serve.
They’re honing their animal production skills (and earning college credit) in a new University of Wyoming course, Introduction to Animal Science (ANSC 1009), which connects high school students with UW via field experiences, extension workshops, online content, and Zoom conference calls with animal science professors. To read more and learn ways UW Extension connects with Wyoming, see CONNECT 2017.
Cooking It Up! Diabetes-Healthy Recipes Everyone Will Love presents 86 recipes from sloppy chili Joe and sweet potato biscuits to fudge, fruit sundaes and strawberry cinnamon French toast.
Cooking It Up! Friendly One-pot Meals from Your Pressure Cooker takes modern cooks from initial purchase to one-pot pro with tested recipes and special emphasis on cooking at altitudes over 3,000 feet.
University of Wyoming Extension offers the two new cookbooks as free downloads at bit.ly/UWEpubs.
“We now know it is more important to incorporate foods you enjoy into meal plans than live with the message you can never eat them again,” writes Melissa Barsley in the introduction to Cooking It Up! Diabetes-Healthy Recipes Everyone Will Love. “If you want to consume a food high in carbohydrates, plan it into the meal.”
The cookbook, which was developed as part of the UW Extension Dining with Diabetes program, emphasizes a balanced approach to eating. It includes cooking and baking at high altitudes, meal strategies for people with diabetes, how to substitute nonnutritive sweeteners, and healthy recipe modifications.
“Many people remember the jiggle-top pressure cookers in their grandmothers’ kitchens that hissed, spit, and blew hot steam,” says nutrition and food safety educator Vick Hayman in Cooking It Up! Friendly One-pot Meals from Your Pressure Cooker.
Pressure cooker designs changed in the mid-1980s, and today’s high-tech stainless steel models are quiet, safer and easy to use, she says.
Hayman says cooking with a pressure cooker is a good choice for Wyoming and much of the West, where higher altitudes and lower air pressure mean water and liquids come to a boil and evaporate more quickly. Because a pressure cooker stays closed tight, cooking requires less time and liquid than with range-top cooking, and flavors commingle and concentrate.
The 42 recipes in Cooking It Up! Friendly One-pot Meals from Your Pressure Cooker cover soups, bisques and jambalaya, main dishes such as Ukrainian-style beef stew and chicken à la king and complete meals, such as garlic-studded pork loin with vegetables.
Other free resources coming soon as part of the UW Extension Cooking It Up! series include tested recipes for high-altitude baking and altitude adjusters for cooking and baking at high elevations.
Dates for one of the premier production beef cattle symposiums in the country have been set.
This year’s XXV Range Beef Cow Symposium (RBCS) is Tuesday-Thursday, Nov. 28-30, at the Little America Resort and Convention Center in Cheyenne, said Steve Paisley, University of Wyoming Extension beef cattle specialist.
The symposium begins at 9 a.m. Tuesday and concludes Thursday with a half-day cattle-handling workshop. Additional information such as agenda, registration and lodging is available at www.rangebeefcow.com.
More than 25 speakers will address beef production topics such as nutrition, marketing, health, reproduction, consumer demand and current industry issues.
“The Range Beef Cow Symposium is a great opportunity to listen to nationally recognized speakers on a wide variety of topics,” said Paisley, who is also an associate professor in the Department of Animal Science in UW’s College of Agriculture and Natural Resources.
“It’s always fun for people to get together and prepare food,” says UW Extension educator Karla Case. “And these are classes people ask for when the weather cools down.” All are hands-on and offered on a choice of dates.
Classes are taught at UW Extension, 2011 Fairgrounds Road in Casper. A materials fee covers the costs of food and supplies, and participants will take home the products of their efforts, she says. Class sizes are limited.
Pressure Canning for Beginners is Sat., Sept. 9 or Sat., Sept. 23 from 1-4 p.m. Participants take home their own jars of soup. Materials fee is $15.
Easy Bread Baking is Thurs., Sept. 28 or Thurs., Oct. 26 from 5:30-7:30 p.m. Participants bake loaves of warm, delicious and healthy bread, says Case. Materials fee is $10.
Soup It Up is Wed., Nov. 8 or Thurs. Nov. 16 from 5:30-7:30 p.m. Participants make a variety of homemade soups. Materials fee is $10.
Gifts in a Jar is Wed., Dec. 6 or Tues., Dec. 19 from 5:30-7:30 p.m. Participants make a variety of jars to give as gifts or to keep, says Case. Materials fee is $15.
For those who sign up for the complete Bread, Soup It Up and Gifts series, the materials fee is $30.
To reserve a space or request more information, contact Case at (307) 235-9400 or email@example.com.