November Calendar

• 1st - Story Time (ages 4 to 8) - Kiroli Park Sunken Gardens, West Monroe - 9:30 am
• 3rd - Art of Fall Salad - Louise Williams Library, Monroe - 1 pm
• 5th - Walking Nutrition Education - West Carroll Parish Extension Office, Oak Grove - 10:30 am
• 6th - Healthy Living - Carver McDonald Library, Monroe - 11 am
• 6th - Brown Bag Bootcamp - LSU AgCenter Ouachita Parish, West Monroe - 12:15 pm
• 10th - Healthy Holiday Eating Teen Style - Lyfe Skills Collaboration (318-623-5217), Winnsboro - 11 am
• 11th - Story Time (ages 4 to 8) - Kiroli Park Sunken Gardens, West Monroe - 9:30 am
• 12th - MyPlate Charcuterie -Ouachita Valley Branch Library, West Monroe - 1 pm
• 13th - Leftover Lagniappe - Concordia Parish Library - 5 pm
• 13th - Taste of Herb and Spice Ground Sage - Louise Williams Library, Monroe - 1 pm
• 17th - TeenChef Training - MERIT Center, Winnsboro - 9 am
• 19th - R.P.M. 4-Health: Family Fall Meal Prep - Rayville Elementary Parent Center, Rayville - 10 am
• 21st - Cardio Drumming FUN! Special Needs Adults - MERIT Center, Winnsboro - 10 am
• 26th - Youth Bread Making Workshop - West Carroll Parish Extension Office, Oak Grove - 9 am

Kids' Corner

by Cathy Agan

Caterpillars, Butterflies, and Snails, Oh My!

Make healthy eating fun by making creatures from tasty foods. Create caterpillars by filling a celery slice with cream cheese or nut butter and adding a row of blueberries for a body and a grape for a head. Candy eyes can make for the cutest caterpillar. If you prefer a butterfly, add pretzel twists and candy eyes to the filled celery instead. A celery slice can also turn into a snail by adding a thin apple slice shell and candy eyes to the filled celery. Sometimes it is okay to play with your food!

No Tricks, Just Treats (That Love You Back)

by Markaye Russell

Halloween is a magical time for kids to dress up, explore their imaginations, and enjoy the thrill of trick-or-treating. But amidst the fun, it’s important to prioritize their health and safety, especially as childhood obesity continues to rise across the country.

This year, consider offering healthier or non-food alternatives to traditional candy. You can still be the favorite house on the block with creative, kid-approved goodies like: Miniature toys, Stickers and temporary tattoos, Bracelets, rings, whistles, Pencils or erasers, Coupons to local food spots. If you prefer to give edible treats, opt for non-sweet options like: Peanut butter & cracker packs, Sugar-free gum, Cereal bars, Juice boxes, small boxes of raisins.

Tips for a Healthier Halloween: Feed kids before heading out so they’re less tempted to snack on treats immediately. Walking in the neighborhood instead of driving — it’s a great way to sneak in some exercise. Inspect all treats before letting kids dig in. Make it a game: Sort treats by color or ingredients and allow one from each group to encourage moderation. Brush or rinse after sweets to help prevent tooth decay.

Adults, We See You Too… Buy candy at the last minute to avoid early temptation — and maybe score a discount. Buy less than you think you need and skip your favorite kind to reduce snacking. Donate leftovers to shelters or organizations serving children in need. Take a long walk to admire costumes and decorations — and burn off a few extra calories. Let’s make this Halloween full of fun, laughter, and treats that truly love us back!

Recipe of the Month

by Quincy Vidrine

Fall Air Fryer Roasted Root Vegetables

Ingredients:

• 1 medium Louisiana sweet potato
• 2 medium carrots
• 1 small turnip
• 1 small rutabaga or parsnip
• 1/2 small red onion, sliced
• Olive oil spray
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 1 teaspoon rosemary (fresh or dried)
• Salt and pepper to taste

Method:

1. Peel all veggies - cut into 1-inch cubes.
2. In a bowl, toss the veggies with olive oil spray, add herbs and seasonings - toss well.
3. Preheat air fryer to 375 degrees Fahrenheit.
4. Add veggies to air fryer basket and roast for 10 minutes.
5. Remove basket, spray with additional oil and toss.
6. Cook for 5 to 10 minutes more or until desired tenderness is achieved.

Germ Cave

by Brittney Newsome

The Germ Cave Exhibit is an engaging, walk-through exhibit designed to educate participants on the importance of proper handwashing, how to prevent the spread of germs, and the basics of communicable and non-communicable disease prevention. The exhibit emphasizes that thorough handwashing is one of the most effective ways to maintain personal hygiene and reduce the risk of infections and illness.

Inside the Germ Cave, participants will learn about the three major types of germs—bacteria, viruses, and fungi—and how they spread. They’ll be introduced to the “High Five” method for proper handwashing, which outlines when and how to wash hands effectively. The exhibit also covers the four steps to food safety: Clean, Separate, Cook, and Chill, helping participants understand how to keep food safe from contamination.

Interactive activities take place both inside and outside the Germ Cave. As participants enter, they receive faux germs using GLO Germ or Glitterbug Lotion, which glow under LED lighting to simulate what germs might look like to the naked eye. Additional activities include a Germ Cave Scavenger Hunt, a Germ Science Experiment, a Germ Color Station, and a chance to practice handwashing at the “Wash the Germs Away” station.

Upcoming Germ Cave events will be held at Baskin Elementary on October 29th and Rayville Elementary on November 3rd. For more information on this topic, visit www.lsuagcenter.com or contact your local LSU AgCenter Extension Office.