Local earns Rutherford grant
A local student is among four from University of Arkansas System campuses to earn grants from an endowment honoring James L. “Skip” Rutherford III, dean emeritus of the University of Arkansas Clinton School of Public Service.
Honorees are:
Dorothy Tate, University of Arkansas at Pine Bluff;
Julio Alvarez, University of Arkansas, Fayetteville;
Independent reporting for Pine Bluff & Jefferson County since 1879.
Chelsea Nichols, University of Arkansas for Medical Sciences;
Lydia Mondy, Phillips Community College of the University of Arkansas.
Tate is a senior psychology major at UAPB. A native of Addison, Ill., Tate studied at Phillips Community College of the University of Arkansas before transferring to UAPB. Tate has worked several part-time jobs to help pay for her education, including as a cashier and server for various restaurants and as a security guard. Tate plans to use her grant money to help defray the cost of tuition, books and other essential needs as she approaches her expected graduation in December, according to a news release.
The endowment was established in 2021 at the University of Arkansas Foundation to honor Rutherford and provide support to student leaders across the UA System. This is the third year for grants to be awarded from the fund. Contributions to the fund are tax deductible and can be made online by selecting “Skip Rutherford Student Leadership Endowment” in the drop-down menu or mailing a check to the Clinton School at 1200 President Clinton Ave., Little Rock, AR 72201.
65th All Tomato Luncheon set
As part of the Pink Tomato Festival in Warren, the annual All Tomato Luncheon will be held June 15 at 12:30 p.m. at the First Baptist Church Activities Center. Tickets are $15 and can be purchased from the Bradley County Extension Office.
The All Tomato Luncheon has grown over the years and is now one of the highlights of the Pink Tomato Festival. Tickets are limited so people should make plans to attend, according to a news release. For festival details, visit https://www.pinktomatofestival.com/schedule .
Outreach observes Mental Health Month
The D’Andre Seals Suicide Prevention Outreach Project acknowledges May is Mental Health Month. The outreach encourages individuals suffering from mental illness to seek the help that they need, according to StuffinTheBluff.com.
“Remember, mental illness is treatable, and with the right support, you can live a fulfilling life and pursue your dreams,” said Kymara Seals, DSOP founder and chair of the board. “If you’re struggling, you don’t have to suffer alone — help is available. Join us at the D’Andre Seals Suicide Prevention Outreach Project as we work to spread love, empathy, and awareness, and to honor the memory of our beloved D’Andre, who will always be in our hearts.”
The outreach reminds people there is hope, there is help. Talk to someone. Save a life. Text or dial 988 for the suicide and crisis hotline. For resources and details on the outreach program, visit https://www.thedsop.org/.
Extension offers summer food safety tips
Memorial Day kicks off the unofficial start of summer and the season of barbecues, campouts and family gatherings. And it’s all fun — until the potato salad goes bad. Whatever is on your family’s summer agenda, don’t let food be the spoiler.
“The big issues in the summer are your usual suspects — mayonnaise and egg-based items, not cooking to the right internal temperatures, not washing hands, and leaving things sitting out too long,” said Nina Roofe, head of family and consumer sciences for the University of Arkansas System Division of Agriculture.
The Centers for Disease Control and Prevention estimates that 1 in 6 Americans get sick from a foodborne illness each year. With proper food handling, your family doesn’t have to be among those statistics. The key is to avoid cross-contamination and to cook and store food at proper temperatures, according to a news relase from the Division of Agriculture.
Roofe offers these tips for food safety:
Avoid cross-contamination by using different cooking utensils and cutting boards for handling raw and cooked meats.
Wash your hands often.
Clean the grill before using to avoid contamination from the previous user.
Cook food thoroughly to a safe internal temperature. Don’t rely on color; check it with a food thermometer. Beef steaks, pork steaks and fish should be cooked to at least 145 degrees; sausage and other ground meats to 160; and chicken to 165 degrees.
When storing foods, keep cold foods below 40 degrees.
Keep hot foods above 140 degrees.
“The danger zone of 40-140 degrees is where bacteria like to grow, so the less time food is kept in that temperature zone, the better,” Roofe said.
If you plan to camp, you can reduce the risk of food spoiling by prepare recipes in advance.
“Chop vegetables, measure ingredients and portion meats ahead of time,” Roofe said. “And don’t forget to pack a meat thermometer.”
Find more information on food safety, contact a local Cooperative Extension Service agent or visit www.uaex.uada.edu.