By Christine McPheter
Share your COVID-19 story. Not only does this spread the wisdom you’ve gained over the years, but it empowers and inspires others who learn from your stories. COVID-19 changed so much in our day-to-day life, we’ve made that the focus of our efforts this year. But now it’s a time to reflect on what’s different, what you’re hopeful about, and what you and others will do to help our community come back together. It has been a Culture of Change.
Today as I write this blog it is June 17th, 2020 –Day 56 of Pandemic stay at home orders-remote work-whatever you want to call it. And now back in the office and July 4th we are released. I look back on the parent’s that tried to home school their children, mothers and fathers that now were cooking meals, and parents working around the children at home. We did survive without connection with our friends, because we had phones. COVID 19 is now COVID 15 pounds for some people. People remained social, ZOOM, FaceTime or SKYPE and I’m sure the younger generation had a way I don’t even know. I think a lot of pantries-across the country are stocked with package goods, and freezers are full as well. Motivation is complex and everyone is trying to feel “Normal”. But for me we still have uncertainty-jobs are being put on furloughs, anxiety, and will coronavirus start back up? But it all has become a BIG Challenge.
SW agents are doing an on-line program for Diabetes. As older people this on-line culture is different for many and zooms is a different way to learn, and all of this is becoming a way of life. All new experiences gained because of COVID 19 have made us all realize, people are valued for the differences, and experiences are built upon those learning opportunities. We still have 2 more classes Tuesday, June 23 and June 30th. Call 620-873-8790 if you are interested in joining.
Our summer and fall times are not going to look the same, but we need to stay healthy and that is our challenge now. Cooking outside or inside follow these 4 RULES.
4 steps to food safety
It’s always best to keep a clean cooking space, but it gets a little harder to do outside. Here are 4 easy tips, so no one gets sick.
- Clean: Sanitize everything regularly—from your hands and grilling utensils, to your corn on the cob and those potatoes you plan to use for potato salad (yes, potato skins need to be cleaned even if you plan to peel them)!
- Separate: Keep raw and cooked foods separate and use separate cutting boards and plates for produce, meat, poultry, and eggs. Don’t cut your watermelon on the same surface you used to slice the chicken for your skewers. Even if you’ve washed the cutting board or bowl by hand, it’s always best not to re-use it until it’s been through the dishwasher.
- Cook: Even if you believe you’re a pro at telling if your burgers or hot dogs are done by texture and color alone, you should still use a meat thermometer to ensure your food has reached the recommended temperature (see chart below).
- Chill: Illness-causing bacteria manifest on perishable foods within just 2 hours, and on a hot summer day when it’s 90˚ F or warmer, cut that time in half to 1 hour! Get those leftovers in the refrigerator—or throw them in a cooler of ice if out at the park—quickly.
https://www.ncoa.org/blog/make-your-mark-during-older-americans-month/
