The West Virginia University Extension Service and the Louis A. Johnson VA Medical Center continued their long-standing partnership this week with a new offering.

 

Veterans, along with hospital staff, were given the opportunity to learn the basics of preserving food by canning, freezing, and drying during a series of one-hour classes given during employee break times. This is the first time such an educational opportunity has been offered at the VA hospital by the WVU Extension Families & Health agent.

 

 “We thought the veterans, their families, and the staff would be interested in these classes,” said WVU Extension Agent Becky Smith. Lisa Hardman, RN, coordinated the classes from the VA’s end.

 

More than 20 persons attended the three classes held at the VA May 23 and 24. During the one-hour sessions, participants were taught the basics and benefits of canning, freezing, and drying. Safety and shelf life for food processed in this manner was also highlighted during the sessions.

 

The Families and Health division of the Harrison County branch of WVU Extension has a good standing relationship with the VA, having offered Dining With Diabetes classes for the veterans.

 

The programs and activities offered by the WVU Extension Service are available to all persons without regard to race, color, sex, disability, religion, age, veteran status, political beliefs, sexual orientation, national origin, and marital or family status. When registering for these programs, please designate special access or dietary needs three weeks prior. The information given herein is supplied with the understanding that no discrimination is intended and no endorsement by the Cooperative Extension Service is implied.

 

For more information on these programs or any other program offered by the WVU Extension Office, please contact Becky Smith at 304-624-8650.

 

Editor’s Note:  West Virginia University Extension Agent Becky Smith (standing, left) instructs a class on food preservation at the Louis A. Johnson VA Medical Center.