Demonstrates the basic equipment every kitchen should have and how to use it.  Shows how to make a nutritious dinner in a single pan.  Intended audience is low-income adults with children or older adolescent parents.  **Features both English and Spanish formats.**(2006). – DVD (8:00), LESSON PLAN.  (Food Basics Series).

Demonstrates how to make mealtimes fun instead of frustrating by getting the whole family involved and illustrates that the benefits of cooking together as a family go far beyond nutrition.  Shows how to make a nutritious dinner in a single pan.  Intended audience is low-income adults with children or older adolescent parents. **Features both English and Spanish formats.** (2006) - DVD (8:00).  (Food Basics Series)

Describes ways to create and present nutritious meals that are safe, visually appealing, and include a variety of foods.  Topics covered include menu planning, food safety, the “good foods vs. bad foods” myth, how to recognize children’s internal hunger and satiety cues, and problems associated with restricting foods or pressuring children to eat. (2000) -VHS VIDEO (107 min.)   **Print support materials may be found at http://www.cals.uidaho.edu/feeding/**

Four part series focusing on food and kitchen basics. Intended audience is low-income adults with children or older adolescent parents.  Features both English and Spanish formats.   DVD’s.  SEE INDIVIDUAL TITLES FOR MORE INFORMATION.

At Home in the Kitchen – #18906

Family Fun – #18907 

RECIPES MADE EASY
18908

SHOPPING SMARTS
18909  - DVD

4/25/02 Iowa State University “Current Issues in Nutrition” satellite videoconference.  Examines the relationships among dietary intake, health, and the changes in production, processing, and distribution of food. (2002) – VHS VIDEO (5 hours), PRINT MATERIALS.

Professional nutritionists and registered dieticians provide tips and strategies in Spanish on how to shop for healthy and nutritious foods without going over budget.  They introduce viewers to “unit pricing”, explore the pros and cons of purchasing food in bulk, uncover which supermarket gimmicks to avoid, and explain the advantages of choosing fresh and seasonal foods over processed and pre-    packaged products. In addition, they explain how grocery stores are laid out and how to shop strategically.  The information provided supports Food Resource Management topics and teachings done in WNEP. (2010) - DVD  (10:00)

Students identify names of processed, cultured and natural dairy products in photographs. Beginner level. (2007) -  LAMINATED SKILLATHON STATION, QUESTION & ANSWER SHEETS.  (Dairy Skillathon Series)

Youth choose from a list of options to identify different types of Wisconsin cheeses shown in a picture. Intermediate level. (2007) – LAMINATED SKILLATHON STATION, QUESTION & ANSWER SHEETS.  (Dairy Skillathon Series)

Four-part production on one video covering all aspects of maple syrup production. Topics covered include: 1. “Maple Syrup – Something Special From Wisconsin (15:00)”; 2. “Tapping the Sugarbush – an American Tradition (10:00)”; 3. “Maple Syrup – Boiling and Evaporation (10:25)”; 4. “Packaging and Marketing Wisconsin Maple Syrup (13:26)”.    VHS VIDEO  (50:00 total)

Color slides of 186 retail meat cuts.  Each cut is listed with its complete name and a general description.  Names of the cuts are based on the Uniform Retail Meat Identity Standards (URMIS) system for beef, pork, lamb and veal.  Includes supplemental Meat Evaluation Handbook and CD-ROM featuring the same slides as well as some interactive activities. (1999 – 186 SLIDES, CD-ROM, PRINT MATERIALS.

Shows how easy cooking can be, defines common cooking terms and demonstrates basic food preparation techniques.  Intended audience is low-income adults with children or older adolescent parents.  **Features both English and Spanish formats.** DVD. Part of FOOD BASICS Series. (2006) - DVD  (8 min.)

Intended for Hmong audiences. A 4-part, interactive video focusing on different ways to save money and buy the best available foods at the supermarket. Written at a very elementary level for Hmong audiences. Part 1: “Knowing What to Buy” (9:00). Part 2: “Buying Fresh Foods” (13:00). Part 3: “Making Good Food Choices” (11:00). Part 4: “Deciding What to Buy” (20:00). **Hmong language version also available #16323** VHS VIDEO, PRINT MATERIALS.  (1988) - VHS VIDEO  (53 min.)

Intended for Hmong audiences. A 4-part, interactive video focusing on different ways to save money and buy the best available foods at the supermarket. Part 1: “Knowing What to Buy” (9:00). Part 2: “Buying Fresh Foods” (13:00). Part 3: “Making Good Food Choices” (11:00). Part 4: “Deciding What to Buy” (20:00). **English language version also available #16316** VHS VIDEO, PRINT MATERIALS. (1988) - VHS VIDEO  (53 min.)

Food shopping doesn’t have to be a tedious task.  With a little planning, you can whip through the supermarket, pick up only items you need, save money, and have ingredients for a week’s worth of nutritious meals.  Learn how to use coupons wisely, determine the best value by using unit pricing, and avoid temptation.  Intended audience is low-income adults with children or older adolescent parents.  **Features both English and Spanish formats.** DVD, LESSON PLAN. Part of FOOD BASICS Series. (2006) - DVD  (8 min.)

Recipes for limited income, low literacy Spanish-speaking audiences.  They have been tested over the past 6 years in the Oregon Family Nutrition Program as part of a series of interactive, hands-on classes.  4 SETS OF 10 RECIPES IN BOTH SPANISH AND ENGLISH. (2001)

Master Gardener Shelley Ryan learns about the many sizes, shapes and colors of culinary basil with guest Diane Bober of Green Woman Herbs in Mineral Point. Then chef Wave Kasprzak, co-owner of The Dining Room in Monticello shares some great basil recipes including Thai basil shrimp and a basil bread salad.  The program concludes with a look at landscape lighting which can be used to highlight a garden path or the outline of a tree against the sky.  Director of Horticulture, Jeff Epping, shows how landscape lighting is used at Olbrich Gardens in Madison. (2010) - DVD  (29 min.)

Host Shelley Ryan and her guests look at a variety of things green.  They learn how to keep lawns green and healthy with a minimum of care and chemicals.  Then they learn how to plant and grow asparagus by following a few simple guidelines, ending with a lesson in how to make asparagus soup and a roasted asparagus salad.  Finally Ryan travels to Lodi and discovers how the community banded together to create a living memorial with daffodils. (2010) - DVD  (29 min.)

Master Gardener Shelley Ryan and her guests celebrate fall.  She looks at ornamental grasses in the La Crosse area, shares fall recipes using onions, leeks and garlic with Chef Wave Kasprzak, learns about viruses and how they can affect garden plants and visits some colorful autumn garden displays in Baileys Harbor in Door County, WI. (2007) - DVD  (29 min.)

Master Gardener Shelley Ryan takes a tour of an herb garden designed for cooking and teas.  She learns about designing an herb garden and steeping herbs to use in tea and a variety of desserts.  In Green Bay, Susan Beno creates herb butters, chutneys and salsas.  Finally, Larry Schmitt demonstrates how to create beautiful silk scarves using herbs and plants. **Also available as a segment of “The Best of The Wisconsin Gardener: Container Gardening” – #18905**. (2005) - VHS VIDEO  (28 min.)

In order to eat local, you have to grow local.  Shelley Ryan and her guests look at ways to grow local.  First they visit one of the oldest and largest community gardens in the country – the Eagle Heights Community Gardens where more than 520 plots are   tended by UW-Madison students and their families.  In Appleton, Susan Richardson shares how go grow food in a burlap bag in a parking lot.  Plant Pathologist Brian Hudelson demonstrates how to identify vegetable diseases and what to do to prevent them from happening again next year.  And finally at La Merenda   Restaurant in Milwaukee, owner & chef Peter Sandroni serves up some of his favorite recipes using local foods. (2011) - DVD  (28 min.)

Master Gardener Shelley Ryan features hot things from the garden.  Some “hot” trees are cutting edge – maples with multi-colored leaves, variegated redbuds and elderberrys with leaves that look like black lace.  Ryan explores ways to grow and use red, green and yellow hot peppers.  At Colleens Vinegars in Neenah, she learns to make and use a variety of vinegars including chili and balsamic vinegar.  Finally, Joe Krawczyk demonstrates easy techniques for cultivating mushrooms. DVD (28:30) (2006) - DVD  (29 min.)

Master Gardener Shelley Ryan discovers magnolias blooming in Blanchardville and rain gardens in Cross Plains.  She also looks at the many types of lettuce that gardeners can grow, including some varieties perfect for summer.  After the harvest, chef Rafe Montello shares some tips on cooking with lettuce.  Finally, Shelley learns about making violet jelly in Viroqua.  (2005) - VHS VIDEO  (29 min.)

Master Gardener Shelley Ryan and her guests celebrate the gardening contributions of some of our immigrants.  John Elsley demonstrates the versatility of hostas.  Susan Churchill shows how to make an English wattle fence.  Jan Wos teaches how to turn anything into a great container and Sabi Atteyih shares great recipes from the Mediterranean.  (2004) - VHS VIDEO  (28 min.)

Master Gardener Shelley Ryan and her guests showcase plants and vegetables that can be used as ornamentals and as great additions to meals.  Additional segments discuss the history of root crops and the medicinal properties of garlic as a natural antibiotic. (2003) - VHS VIDEO  (29 min.)

 Master Gardener Shelley Ryan and her guests explore the world of heirloom gardening.  Segment 1 (18:07) focuses on what an heirloom garden is and visits Seed Savers Exchange in Decorah, Iowa and an 1860′s garden at Old World Wisconsin.  Segment 2 (23:49) looks at cooking with a variety of heirloom fruits and vegetables.  (1999) - VHS VIDEO  (42 min.)

Host Shelley Ryan focuses on weeds, wine and chocolate.  In Pardeeville, she learns how to control noxious weeds like Buckthorn, Honeysuckle and Garlic Mustard and how to replace them with something more attractive like Wild Ginger.  In Green Bay, she plants gorgeous containers with plants that go with wine and chocolate.  And finally, she learns recipes for butternut squash. (2009) - DVD  (28 min.)

Master Gardener Shelley Ryan and her guests focus on coping skills to help gardeners stay sane over the winter.  Featured topics include winter interest, preventative pruning for young trees, evergreen diseases, amazing amaranths and cooking with amaranth. (2002) - VHS VIDEO  (29 min.)

Provides an overview of Wisconsin’s rapidly growing “Buy Local” initiative which is helping farmers be more profitable and giving consumers more control over the food that they purchase. Describes the movement’s widespread impact; from consumers and small family farms, to the economy and the environment.  The video also discusses how Wisconsin government and University Extension are supporting the local food movement, as well as how the movement is growing on the national level and uniting unlikely allies.  Finally, potential partnerships and growth strategies for “Buy Local” are presented. DVD, RESOURCE LIST.. (2008) - DVD  (17 min.)