¡MIRA LA NOCHE BAJO UNA NUEVA LUZ!

Desde ahora y hasta el 14 de agosto, Walt Disney World® Resort está alumbrando las noches de verano con emociones de alto voltaje que no querrás perderte. 

Verás el regreso del adorable desfile Main Street Electrical Parade encabezado por Tinker Bell y con novedosas sorpresas mágicas.

Los nuevos desafíos a la ley de gravedad en The Twilight Zone Tower of Terror™ te harán estremecer de la emoción.  Y para recordar esta noche inolvidable… ¡un despliegue de colores de los fuegos artificiales Summer Nightastic! Fireworks Spectacular!

¿Estás listo para iluminar tu verano con la magia de Disney? 

Ésta es tu oportunidad de ganar unas vacaciones Summer Nightastic!
cortesía de Sedano’s.

El primer premio es dos noches y tres días en Walt Disney World ® Resort con entrada a los parques para cuatro personas y un certificado de $250 y más.

Además, 34 segundo premios (un ganador en cada Sedano’s) serán seleccionados para recibir cuatro (4) entradas para disfrutar de Summer Nightastic! en                                        Walt Disney World ® Resort.

¡Visita Sedano’s hoy y participa!

Haga click para las reglas oficiales del concurso.

The Twilight Zone® es una marca registrada de CBS, Inc., y se usa con permiso de acuerdo a una  licencia de CBS, Inc. ©Disney/CBS, Inc.

En cuanto a arte, logos y propiedades de Disney: ©Disney

Should I buy organic milk for my family?

As a Registered Dietitian for the Dairy Council of Florida, I am often asked the question, “Is buying organic milk better?”  There are several factors to consider when answering this question and I think the information will surprise you.

Is one option healthier?

From a health perspective, there are no nutritional differences between organic and regular milk.  Both contain the same unique package of nutrients that makes dairy products an important part of a healthy diet.  An 8-ounce serving of regular milk offers the same amount of nine essential nutrients – including calcium, vitamin D and potassium – as a glass of organic milk. 

The taste of milk, regardless of whether it is organically or conventionally produced, can differ slightly from bottle to bottle and season to season.  Organic milk is usually ultra-pasteurized (pasteurized at a higher temperature) for longer freshness so it usually has a slightly different taste than regular milk.  Other factors that may impact taste include location of the farm, breed of the cow, variations in cows’ feed from farm to farm and even the time of year.  People should do their own “taste test” to see which kinds of milk they prefer.

So what is the difference between organic and conventional milk?

Organic has more to do with farm management practices than anything else.  Therefore, label statements on organic milk refer to these farming practices, not to the milk itself. 

These farm management practices mostly deal with the use of pesticides, fertilizers and antibiotics.  However, organic labeling standards do not require cows on organic farms to be grass-fed and few U.S. cows, in fact, are grass fed.

All milk, whether it is regular or organic, is tested for antibiotics to ensure it meets the government’s stringent quality and safety standards. You can be assured that both organic and regular milk are free from antibiotics.

It’s important to note that dairy cows are not routinely treated with antibiotics. If a cow develops an illness, both organic and conventional dairy farmers would treat the cow with the same antibiotics. The cow would be taken from the milking herd, treated, and not put back into the herd until her milk tested free of antibiotics.

On an organic dairy farm, that cow would permanently exit the herd. On both organic and conventional dairy farms, every tanker load of milk is strictly tested for antibiotics. Any tanker that tests positive – and this is extremely rare – is disposed of immediately, never reaching the public.

If I buy organic milk, am I doing more to help support small family farms?

Not necessarily, there are large and small farms in both the regular and organic categories.  Organic farming has more to do with the farm management practices mentioned above than the size of the farm itself.  Of the 65,000 dairy farms in America today, the majority are smaller farms with less than 200 cows and 99 percent of U.S. farms are family-owned and operated.  So, whether you buy organic or regular milk, you can feel good about supporting family farming.

The bottom line

The bottom line is that the type of milk you choose is a matter of personal preference.  Strict government standards ensure that all milk is pure, safe and wholesome.  No matter what kind of milk you choose, you can feel good knowing that you are giving your family the most nutritious beverage available.

Go to http://www.coupons.com/, download a coupon for brick, cubed or shredded cheeses and treat your family and friends to a nutrient-rich, cheese snack while supplies last!

Cheese Fondue:

Traditionally, cheese fondue is made with Gruyere and Emmental but, in some newer recipes, anything goes.  Try it with some Cheddar or Swiss with apples and grapes for a guaranteed crowd-pleaser!

Cheeseburgers:

Spice up your burgers by adding different varieties of cheese on top.  Be creative and get your taste buds dancing with cheeses such as Cheddar, Swiss, Mozzarella, Blue and Pepper Jack!

Cheese Kebabs:

Pair the season’s best fruits with a complimentary cheese.  Try using toothpicks for mini kebabs, perfect for a summertime treat!

Brought to you by America’s dairy farm families

With the Fourth of July behind us and summer in full swing, we can expect to spend more time dining outdoors.

Many common-sense food safety guidelines apply year around, but warmer weather and outdoor dining bring additional concerns. Bacteria and other pesky food culprits may turn a picnic into a case of food poisoning. Barbecues-gone-bad can mean a trip to the emergency room.

’Tis the season for food-borne illness, which can range from mild stomach cramps to vomiting and diarrhea, and in very rare cases even death. 

So, before you pack a picnic or throw another burger on the grill, allow us to indulge you in Food Safety 101.

At the grocery store:
• Make the fruit and vegetable aisle your final stop. Also add perishable and chilled dairy foods to your shopping cart last.
• Put raw, juicy meats and poultry in separate plastic bags so the drippings do not contaminate other foods.
• If your ride home is longer than 30 minutes, pack your perishables in a cooler with ice.

Chilling out:
• Circulating air helps to chill food faster and more evenly, so avoid stacking foods in the refrigerator.
• The refrigerator should be set at 40 degrees and your freezer should be set at zero. Remember, the cooler you keep your dairy products, the longer they’ll last.
• Cook or freeze fresh poultry, fish, ground meats and variety meats within two days; three to five days for beef, lamb or pork.

Food prepping:
• Make sure your utensils and cutting areas are clean before and after food preparation.
• Keep raw meat, poultry, fish and their juices away from other foods.
• Wash cutting boards, knives and countertops with hot, soapy water and dry thoroughly after cutting raw meats.
• Marinate meat and poultry in a covered or sealed plastic bag in the refrigerator, not on the countertop (even if your mother or mother-in-law swears by the countertop defrosting method).

Presentation pointers:
• Never serve cooked food on a platter that contained raw meat, poultry or fish. YUCK! You will transfer germs and other bacteria. Now is the time to use all of those wedding gifts you never thought you’d use.
• Make sure hot foods remain hot and keep cold foods cold by serving food on ice.
• Pack food in a cooler with plenty of ice or a cold pack. Find a tree or shady spot and keep the cooler out of direct sunlight.
• Avoid leaving food out at room temperature for more than two hours and never for more than one hour in temperatures above 90 degrees.
 
Practice good grill technique:
• Food cooked on a grill needs to be cooked evenly, inside and outside. If meat or poultry are too close to the heat, they will burn on the outside and stay raw on the inside. And that is a recipe for bacteria growth.
• To achieve the target temperatures, a meat or “quick-read” thermometer is essential, not to mention being a perfect summer gift for fathers.

Avoid cross-contamination:
• It’s always best to discard marinades after use and use a fresh brush to baste foods on the grill.
• Clean the grill between each use. Getting rid of charred food debris cuts down on the chance of exposure to bacteria, not to mention possible cancer-causing substances.
 
A few pages from the summer recipe book:
 
Grilled Chicken Sandwich
http://www.nationaldairycouncil.org/Recipes/Pages/San-Francisco-Grilled-Chicken-Sandwich.aspx

Grilled Shrimp with Yogurt Cilantro Salsa
http://www.nationaldairycouncil.org/Recipes/Pages/Grilled-Shrimp-with-Yogurt-Cilantro-Salsa.aspxhttp://www.nationaldairycouncil.org/Recipes/Pages/Grilled-Shrimp-with-Yogurt-Cilantro-Salsa.aspx

Grilled Vegetables with Balsamic Yogurt
http://www.nationaldairycouncil.org/Recipes/Pages/Balsamic-Yogurt-Grilled-Vegetables.aspx

As summer vacation begins, it is worth taking a moment to share the success of the “Fuel Up to Play 60” program that was enjoyed by students and faculty in our elementary and middle schools this year.  If you are not aware of the program, Fuel Up to Play 60 is a youth-led, school-based effort designed to help combat childhood obesity and help students develop life-long healthy eating habits while encouraging at least 60 minutes of daily activity.

A major component of the program was a national competition with students accumulating and tracking points on a daily basis for each physical activity they participated in and healthy food they chose.  With nearly 200,000 students tracking points, Florida was proud to be home to the national winner, Accel Castillo, an eighth-grader from Palm Springs Middle School.

“Before FUTP60, I would eat whatever I wanted,” Castillo said. “Now I try and watch and limit the junk food that I eat. I feel and look much better. I lost almost 20 pounds this school year and now I can play all day long.”

In addition to the student competition, schools were eligible to be named “top school winner” for their respective state.  Bay Point Middle School in St. Petersburg took Florida’s top honors.

“We had a 100-percent participation rate at our school,” said Ashley Grimes, a Bay Point physical education teacher who served as the school’s FUTP60 advisor. “It really changed their behavior, both with their nutrition and physical activity levels. You would see better choices on their treys in the cafeterias. They would have a piece of fruit, they would have milk, they would have whole grains and they would have a vegetable.”

Your child’s school can be part of this exciting program for the 2010-11 school year. Simply suggest school officials visit www.fueluptoplay60.com and begin the registration process.  A special program kit will be sent once registration is completed.

An added benefit is the many grant opportunities available to schools that register for the program.  Make sure your child’s school doesn’t miss this opportunity to help students prepare for a healthier future!

And for those of you who want to help your kids stay healthy during the summer, have them track the foods they eat and their daily exercise with this Fuel Up to Play 60 tracker!

Florida Dairy Farmers had the pleasure of being on-site at this year’s Gator Football Women’s Clinic.  This annual clinic allows the female fans to meet the Gator football coaches and learn more about what it takes to be a Florida Gator.  This includes learning some of the plays, touring the facilities, running out of the tunnel and running practice drills with the coaches.

Florida Dairy Farmers were on-hand to speak to these female fans about the importance of including dairy in their diet.  The women were also able to stop by the booth for ice-cold strawberry milk, provided by Gustafson Farm, in honor of the Women’s Clinic donating a portion of the proceeds to benefit cancer research.

June Dairy Month: An Historical Perspective

 June Dairy Month, an annual tradition developed to celebrate the dairy industry and its contributions to our society, originated in 1937. During its first two years it was called National Milk Month and ran from June 10 to July 10. The 1937 event, sponsored by chain stores, was given the theme “Keep Youthful – Drink Milk.” Originally supported by the National Dairy Council (NDC), June Dairy Month was established to help stabilize dairy demand during periods of peak production. To assist in that effort, NDC provided promotional materials to the 6,300 stores participating.

June Dairy Month became the official title of the promotion in 1939 and focused on greater use of dairy products. Campaign material, prepared by NDC, was offered to producers, processors and dairy product distributors. June Dairy Month was initially funded by a one-cent-per-pound butterfat assessment in June.

During the war years, less emphasis was placed on promotion and more on surviving the war. The retailers helped customers receive an adequate supply of dairy products and provided information to help use them properly.

After the war, efforts focused on resuming dairy product usage and regaining ‘lost’ butter sales. In 1947, the slogan was “30 Days for ADA in June.” The goal was “Sales, not Surplus.”

By 1950, retailers, producers and processors all worked together to promote June Dairy Month.

In 1955 the American Dairy Association (ADA) became the national leader for June Dairy Month campaigns. The emphasis changed to sales promotion programs for dairy products, and advertising and merchandising programs were added to an already-effective public relations program. The June promotion became a month-by-month merchandising event in which one or more foods made from milk were highlighted nationwide on a monthly basis. This advertising was visible evidence of dairy farmers’ dollars at work.

June Dairy Month continued to evolve over the years and entire communities across the country, both rural and urban, have embraced it and have become involved in many ways. The cooperation between farmers and other community members are really the basis of what June Dairy Month is all about – celebrating and using a wonderful product.

So, raise a glass of ice-cold milk and toast America’s dairy farmers who make it possible to enjoy an abundance of fresh, delicious products, like milk, cheese and yogurt, every single day!

“The dairy industry takes claims about animal mistreatment very seriously. Any evidence of animal abuse should be taken promptly to the appropriate state and local authorities whose job it is to investigate those claims, which has happened with the situation in Ohio.

The video released on May 26 is deeply disturbing and depicts practices that are absolutely unacceptable.  Ohio’s dairy farmers, and those across the rest of the country, do not countenance this type of treatment… and we support a further investigation into the situation on the farm.”

Southeast Milk, Inc. is a Florida-based milk cooperative with nearly 300 members in the Southeast.  Southeast Milk, Inc. requires that all members submit a third-party animal welfare audit of their farm that includes all facets of animal care.  All members of this cooperative have completed these audits.  Animal handling is a major component of the audit, including gentle handling and dealing with animals creating minimal stress.  The audit requires routine training for employees.

Premier Milk, Inc. a Florida-based dairy cooperative, is in agreement with the statement of the National Milk Producers Federation, regarding the dairy abuse video. Members of Premier Milk, Inc. (PMI) are required to adhere to strict milk quality requirements. Along with quality parameters, each member must follow the guidelines of The National Dairy Animal Well-Being Initiative, a producer-led coalition designed to protect consumer trust and confidence by demonstrating a commitment to animal well-being.

“Along with quality, PMI’s top concern is making sure that all animals belonging to its membership receive the best of care and humane treatment,” said Tom Pittman, PMI general manager.

Summer is a great time to focus on your family’s nutrition and fitness to ensure a healthy team now and in the future. Unfortunately, some studies show children are more likely to gain weight during the summer months due to the lack of a structured environment that includes regular meals and snacks, along with regular play times.

Learning does not end when school lets out and neither does the need for healthy foods and regular physical activity!

Summer Food Service Program

The Summer Food Service Program is a federal nutrition program that local non-profits and schools use to make sure kids in their communities age 18 and under don’t go hungry during the summer. It was established to ensure that children in needy areas continue to receive nutritious meals during school vacations that are comparable to those served under the School Lunch and School breakfast programs during the normal school year.

These meals are offered at no cost and without an application process – free meals are provided to all children at approved sites in areas with high concentrations of low-income children. (A low-income area is defined as one in which half or more of the children in the area are from households with incomes at or below the eligibility level for free or reduced priced school meals.)

Type of Food Served

Summer food sites serve nutritionally balanced meals that meet USDA guidelines. All summer meals served through the Summer Food Service Program must meet USDA nutritional guidelines and include all of the following:

• 1 serving of milk
• 2 servings of fruits and/or vegetables
• 1 serving of grains
• 1 serving of protein

Site Locations

The 2010 Summer Food Program starts in June and ends in early August. To locate a Summer Feeding Site in your area, visit: http://app1.fldoe.org/summerfoodprogram/Default.aspx or http://www.flimpact.org/sfsp/sites.html.

Choosing Healthy Snacks

Hectic summer schedules can often lead to poor meal and snack planning and a heavy reliance on poor nutrient-dense foods.  While these foods may be quick and easy, they often lack the essential nutrients kids need to stay healthy like calcium, magnesiusm, potassium, vitamin E and fiber– the nutrients identified as the nutrients of concern for children in the 2005 Dietary Guidelines for Americans report.

With a little pre-planning even the busiest families can eat healthier, including a variety of foods from all five food groups, such as low-fat and fat-free dairy, fruits, vegetables, whole grains and lean meats. To learn more, visit  http://edis.ifas.ufl.edu/pdffiles/FY/FY20100.pdf.

Bay Point Middle School in St. Petersburg was honored May 25 for making a significant difference in the wellness of its students.

Milk toast with Michael Clayton

Bay Point accumulated the most points in the inaugural Fuel Up to Play 60 program that was launched by the National Dairy Council and National Football League. Buccaneers wide receiver Michael Clayton was on site to help the Dairy Council of Florida acknowledge Bay Point’s efforts. The Dairy Council of Florida presented the school with a HOPSports Training System designed to further enhance its fitness efforts.

Fuel Up to Play 60 is a student-led school wellness program that empowers students to get healthy and be active by implementing changes. The goal of the program is to assure that students “fuel up” with nutrient-rich foods such as low-fat or fat-free dairy, fruits, vegetables and whole grains in order to exercise for at least 60 minutes each day.

Michael Clayton encouraging the kids to exercise.

Students and schools compete by tracking their points on www.FuelUpToPlay60.com. Nationwide, more than 60,000 schools participated in the program. In Florida, 2,179 schools participated. Enslow Middle School in Huntington, W. Va., was the top-scoring school in all 50 states and the District of Columbia.

Bay Point was one of 15 schools in Pasco, Pinellas and Palm Beach counties that participated in a Fuel Up to Play 60 pilot program during the school year. Each school received grants of $5,000 to promote healthy eating and physical activity. Bay Point administrators and faculty said students immediately embraced the concept of Fuel Up to Play 60.

“We had a 100-percent participation rate at our school,” said Ashley Grimes, a Bay Point physical education teacher who served as the school’s FUTP60 advisor. “It really changed their behavior, both with their nutrition and physical activity levels. You would see better choices on their treys in the cafeterias. They would have a piece of fruit, they would have milk, they would have whole grains and they would have a vegetable.

“You really can’t fail in this program. The improvements I’ve seen school-wide, not just the students, but faculty and staff has been immense. This is a program that actually makes a difference.”

Michael Clayton with Student Ambassador Team

As a private-public partnership effort, Fuel Up to Play 60 shares the ambitious yet attainable goals outlined in First Lady Michelle Obama’s childhood obesity platform “Let’s Move!” which aims to curb childhood obesity within a generation. Together with the involvement of supporting organizations – including Action for Healthy Kids, American Academy of Family Physicians, American Academy of Pediatrics, American Dietetic Association, National Hispanic Medical Association, National Medical Association and School Nutrition Association – the Fuel Up to Play 60 program will further its progress by aiming to reach even more schools in the years ahead.

“To solve childhood obesity, parents, schools and business leaders must come together and address the fact that while a ‘healthy change’ may not be the same in every community, we can make a big difference by providing the right tools to make small changes,” said Jennifer Whittaker Sills, Director of School Marketing for the Dairy Council of Florida. “That’s the thinking that drives Fuel Up to Play 60 and the partnership among the NFL, NDC and the USDA.”

To learn more about Fuel Up to Play 60 or to sign up for the 2010-2011 program visit FuelUpToPlay60.com.