Michael Perel has always had a strong interest in cooking and nutrition.

Katie Strong, Family and Consumer Science Extension Agent, highlighted his dedication and willingness to share his love of food through various Extension Master Food projects and events. As a Master Food Volunteer, he has taken initiative from the start when delivering nutrition programs within his community. He volunteers at farmers markets, senior centers and at a Jewish community center to help others establish a healthy lifestyle through nutrition. Michael has developed educational handouts and creative nutritional games that engage the community to learn while having fun.

He reels in community members by challenging them to answer questions from his trivia wheel and rewards them with small prizes. If the trivia wheel is not out, he hands out tasty, nutritious food samples to the public with the recipe attached for them to try at home. Michael has taken his nutrition, cooking and food expertise to a higher level while developing new avenues for helping in the community.

Submitted by Steph Grasso, VT Department of Human Nutrition, Foods, and Exercise

I always look forward to National Volunteer Week!

Check it out: Within the last year, our Extension agents and volunteers provided 250 programs through our Master Food Volunteer Program with a variety of educational programs, including nutrition education, food safety, and food preservation.

Through these 250 programs, our Extension agents and volunteers reached 8,068 adults and 5,698 youth statewide, contributing 6,355 volunteer hours.

We have a lot to celebrate through these accomplishments!

Many thanks to our volunteers who continually offer a wealth of talent, innovation, creativity, commitment, and leadership.

And, many, many thanks to our wonderful Extension Agents who train, work with, and support our Master Food Volunteers. We could not do this without you.

Thank you for all you do!

Melissa Chase, State Coordinator

Amber Waves of Grain display

On Friday, April 7, 2017, over 60 educators from around Virginia were trained at Bethlehem United Methodist Church in Moneta in the King Arthur “Bake for Good” program. This workshop was a train-the-trainer workshop hosted by Susan Prillaman, family and consumer sciences Extension agent, and the Bedford Master Food Volunteers. Paula Gray of King Arthur flour also traveled from Vermont to conduct this wonderful workshop with us.

Over a thousand rolls were distributed to local charities including the Smith Mountain Lake Agape Center, Bedford Christian Ministries, and The Bedford Shepherd’s Table.

Susan Prillaman and the Master Food Volunteers explain how to incorporate tips into our nutrition programs to encourage youth and families to try new kinds of whole grains.

This was a phenomenal educators’ workshop! Not only did we learn how easy it is to make these great rolls, we also had a chance to make a few extra to sample with some locally produced butter and jam!  Susan and her volunteers made us feel so welcome, and everyone had a great time.

We also discussed ways to incorporate additional activities into our nutrition programs to encourage youth and their families to eat more whole grains.

We worked in groups of two people to make our bread dough.

The impact of this workshop will continue throughout Virginia as these trainers share their bread-making skills with the youth in their areas.

Kudos to Susan , Paula, and our Bedford Master Food Volunteers!

For more information about this event and to view additional pictures, visit Bedford County Extension’s Facebook page:  Click here.

Left to right:  Fred and Chris Matthies, Beth and John Herochik

Fred Matthies is a Master Food Volunteer (MFV) from Chesterfield County who initiated and successfully accomplished The Fisher House Project in December 2016.

The Fisher House, located on the Campus of the Hunter Holmes at McGuire Hospital, provides free lodging to the families of veterans receiving treatment. This assistance makes it possible for military family members to stay close to loved ones to support them through their medical crises without the burden of costly accommodations.

Fred teamed up with other Master Food Volunteers, Rebecca Guthrie, Beth and John Herochik and Chris Matthies, to work on this ongoing project that has MFV prepare meals for the residents once a week, monthly.

This project provides volunteers with an opportunity to participate in meal planning, preparation, and presentation serving and cooking for crowds. The goal of the project is to provide nutritious meals by using online SNAP-ed/VCE recipes.

During the month of January, the menu consisted of beef stroganoff over noodles, a fresh garden salad, assorted cookies and beverages. February’s meal was baked vegetable or meat lasagna, a fresh garden salad, assorted cupcakes and beverages. Fred’s dedication to this project has made a difference to the residents stay at the Fisher House.

Without Fred and the other Master Food Volunteers, the Fisher House would not have the opportunity to serve nutritious meals to the residents made by our Master Food Volunteers!

Front row, left to right:  John Herochik, Rebecca Guthrie. Back row, left to right:  Fred and Chris Matthies

Submitted by Steph Grasso, Department of Human Nutrition, Foods, and Exercise