New cookbooks in Cooking It Up! series available free

Cookbook covers featuring cooking utensils and pressure cover illustrations.
Cooking It Up! brings diabetes-healthy eating and one-pot pressure cooker meals in first two cookbooks of new UW Extension series.

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.

For more information, contact Hayman at (307) 746-3531 or vhayman@uwyo.edu.

UW Extension offers classes to warm hearts and tables

Pot of colorful soup with orange and red peppers in background.
Karla Case steps you through the seasons with cooking, baking, canning, and gifting. Soup It Up is one of four UW Extension classes she offers now through December.

“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 kcase@natronacounty-wy.gov.

New publication shares path to UW research near Laramie Peak

Researcher uses hand-held GPS tool outdoors.
Larry Munn, now retired from the College of Agriculture and Natural Resources, uses GPS as part of habitat studies at the Rogers Research Center.

How 320 acres in the Laramie Mountains came to be a field site where University of Wyoming students and faculty members conduct forestry and wildlife research is the subject of a new publication about the Rogers Research Site (RRS) northwest of Wheatland.

Ranchers, farmers, cabin owners and other area residents, along with UW, state and federal employees, played a role in the direction of the UW-owned site, according to RRS Bulletin 2, Wide constituency guides early activities and research at Rogers Research Site, north Laramie Mountains, Wyoming.

Their recommendations and a summary of current and completed studies are detailed in the bulletin, available for downloaded at bit.ly/UWEpubs. Enter Rogers Research Site into the search bar.

In 2002, U.S. Army Col. William C. Rogers (1906–2003) bequeathed his land near Laramie Peak to UW with the stipulation that it be used, in part, for research relating to the improvement of forestry and wildlife resources in the Laramie Mountains and across Wyoming.

RRS is under management of the Wyoming Agricultural Experiment Station (WAES) and one of its four research and extension centers, the James C. Hageman Sustainable Agriculture R&E Center (SAREC) near Lingle.

“WAES is dedicated to serving the people of Wyoming with relevant research,” said UW professor John Tanaka, director of SAREC and associate director of WAES. “As we began planning for RRS, having field days at the site was important for framing the questions we wanted to address.”

Robert Waggener, WAES editor and author of this second bulletin in the RSS series, said that 70 people at a field day in 2005 were asked to rank their priorities for the site.

“Their input provided an important stepping stone for early planning and research,” Waggener said. “Among their top recommendations were forestry and wildlife habitat research, student education, and studies involving water, range ecology and livestock grazing.”

UW employees, students and representatives from the Laramie Peak Fire Zone, Platte County Weed and Pest Control District, Wyoming Game and Fish Department and other agencies contributed further input during later field days and planning sessions.

Former SAREC director Jim Freeburn oversaw early activities at the site.

“The support and responses from agency personnel have been tremendous, and people from the Laramie Peak area gave insightful comments that were heartfelt and showed a passion for the land and resources,” said Freeburn, now the regional training coordinator with Western Sustainable Agriculture Research and Education.

“Col. Rogers had a great interest in research in forest environments, and it is my hope that UW will carry that tradition forward and complete research that benefits the area and our knowledge base,” Freeburn added.

A quick research shift followed the high-intensity Arapaho Fire in 2012, which burned nearly 100,000 acres in the Laramie Mountains, including RRS lands.

“While the initial thoughts were to study an intact forested landscape,” said Tanaka, “that focus changed with the Arapaho Fire to one of forest restoration.”

Preliminary findings from the ponderosa pine restoration study, a vegetation mapping survey and pre- and post-fire soils research will be detailed in upcoming bulletins. A limited number of printed copies of the first two bulletins will be available at the annual SAREC open house (2753 State Highway 157 near Lingle), 4–8 p.m. Thursday, Aug. 24.

For more information about the free event, research at RRS or the bulletins, call 307-837-2000 or email sarec@uwyo.edu. An open house schedule is at http://www.uwyo.edu/uwexpstn/centers/sarec/.

Field day brings together agriculture, draft horses, UW basketball coach

Large brown horses with white manes on either side of smiling man.
UW women’s basketball coach Joe Legerski and Wyoming Agricultural Experiment Station mascots Pistol (left) and Pete.

UW Women’s Basketball Coach Joe Legerski and draft horses Pistol and Pete  join researchers, business leaders and agriculture agencies and vendors at the  James C. Hageman Sustainable Agriculture Research and Extension Center (SAREC) for a field day 2-7 p.m. Thursday, August 24 near Lingle.

Registration begins at 3 p.m., and research presentations are 4:30-6 p.m., followed by dinner with UW Women’s Basketball Coach Joe Legerski.

Highlights are hail recovery, Cheatgrass Challenge wrap-up and tours of research plots and high tunnel. Blue tongue disease, hemp and guar trials and wheat variety trials are also field day topics.

The research and extension center is one of four across Wyoming operated by the Wyoming Agricultural Experiment Station housed in the College of Agriculture and Natural Resources at the University of Wyoming.

The free event is in conjunction with Goshen County Economic Development Business After Hours.
For more information contact Kelly Greenwald at (307) 837-2000 or kgreenwa@uwyo.edu.

Are you ready for Real Food?

UW Extension invites Dubois area residents to make their own tortillas, granola, meatballs, and other recipes during the Real Food four-week healthy eating and cooking program.

The free series starts Tuesday Sept. 12 at the High Country Senior Center at 504 Hays Street. Classes are 5:30-7:30 p.m. through Oct. 10 (no class Sept. 19).

Participants learn nutrition basics and what healthy eating really means, said Laura Balis, UW Extension nutrition and food safety educator. The goal is to get started preparing and eating more fresh fruits, vegetables, whole grains and local meat and eggs, she said.

Activities cover these and other Real Food topics:              Real Food logo with hand-drawn look, second O in FOOD is pattern of fruits, vegetables.

  • distinguishing whole foods from processed
  • decoding ingredient lists and nutrition labels
  • avoiding untrue packaging claims
  • planning menus and keeping within a budget.

The program is sponsored by the John P. “Jack” Ellbogen Foundation and the Dubois-Crowheart Conservation District. For more information, contact Balis at (307) 332-2363 or lbalis@uwyo.edu.