812-Lancaster Farming, Saturday, May 10, 2003 Awareness Day Teaches Savvy Shopping, Food Styling, Communicating, Scam Avoidance LOU ANN GOOD Food And Family Features Editor LEESPORT (Berks Co.) More than 200 people attended the annual Spring Awareness Day April 29 at the Berks Coun ty Ag Center. The annual event teaches con sumers how to become more “shopping savvy” and deal effec tively with pressing issues. This year the agenda was packed with information about shopping, food styling, communicating effective ly with Alzheimer’s Disease pa tients, and protecting oneself from telemarketing fraud. Some of the topics addressed included the following: Shopping Savvy Consumer Advocate Mary Bach is a watchdog on a variety of shopping issues. Intertwining facts and humor, Bach revealed numerous methods that chain stores and manufacturing com panies employ to rip off consum ers. “Don’t assume you will get the price advertised in the newspaper or on the shelf,” Bach said. “Make sure the price you get is the price promised.” In some cases, five out of IS items are scanned higher than advertised, she said. Scanner guarantee polices often state that if you are charged a higher price for the item than promised you get the item free. “But you must ask for it,” Bach said. “Make stores account able. If you pocket something in Consumer Advocate Mary Bach reveals deceptive ad vertising tactics. Countering these tactics allow shoppers to make wise choices. Family and Consumer Science Educator Fay Strickler, left, presents an award to Rita Lesher for her many years of service on the Family Living Advisory Committee. the store, you will be charged with shoplifting, but if the store charges more for an item, they are ‘shopper’ lifting and should be held accountable,” Bach said. “Product downsizing is hap pening in every aisle of the store,” Bach said. “It’s legal but deceptive.” Certain brands of coffee have kept the same size can but gradu ally reduced the ounces from 16- to It. “Consumer speak runaround is another deceptive practice,” Bach said. She shared how a standardized can of green beans was downsized from 16- to 14'/2-ounces. When she called the company to complain, she was told, “Actually you’re getting more. The old can contained only two servings, but the new can has 31/2 servings.” The difference was that the old can attributed one serving to be one cup. The new can reduces serving size from one cup to one half cup. “Tell the manufacture you are upset that they are tinkering with the product. It makes a differ ence if you are using a heirloom recipe that calls for one can of soup and so forth.” Bach’s detective work in un covering consumer fraud has been featured on “Dateline” TV and in many magazines and newspapers. She is the only con sumer known to have sued Wal- Mart and won. Scoop On Exotic Fruit Bill Scepansky, Kegel’s Pro- duce corporate chef, said that technology, shipping and han dling have made many specialty fruits and vegetables available year-round. Consumers may hes itate to use specialty items be cause they aren’t sure how to use or prepare them. Scepansky demonstrated using seven different items for food styling. Each of the more than 200 seminar participants got to sample the variety. • Star fruit is picked green and turns a golden yellow as it ripens. Because it becomes juicy when ripe, star fruit is often used in the green stage. It is completely edi ble and makes a striking garnish. It can also be cooked similar to an apple. • Prickly pear has a strong wa termelon aroma and flavor. Pare off the barbs. It is a vibrant red inside. The seeds are edible but annoying to most people if not strained. • Papaya starts green and rip ens to gold. There are many dif ferent types. Peel, seed, and grate at the last minute to serve as a garnish on vanilla ice cream. Scoop out seeds, dice, and fan on plate for garnish. • Mango can be tough to work with but worth it, Scepansky said. Peel and cut around its large seed. Slice paper thin or shave with grater to garnish cole slaw or shrimp. Refrigerates for 2-3 days. Mango has a strong, striking flavor that is common in Indian cuisine. • Kiwi is most easily peeled by slipping a spoon beneath the thin skin and twisting. It is luscious and refreshing but cannot be used in gelatin dishes because of a strong enzyme that would counteract the gelatin. In addi tion to food garnishing, kiwi can be used to marinate meat. • Blood oranges are dark red inside and supersweet. Make sure they are red outside before serv ing. • Hickama peels like a potato, has a thin skin, and a texture like a potato but doesn’t discolor. They are crisp and mild and go well with fruits. • Avocado starts green but turns black when ripe. There are many varieties. Cut around the big pit, and twist in half. Whack knife into seed and it comes out. Put in water, the avocado will float. Claudia Strauss, author and adjunct professor at Albright College, shares tips on how to commu nicate effectively with Alz heimer’s Disease patients. Bill Scepansky, Kegel’s Produce corporate chef, pres ents the scoop on exotic fruit. • Quince is usually used in jel lies and preserves. Place a roast ing rack over and mixing bowl, press down, and the quince is ready to use. Communicating With Alzheimer’s Disease Patients Claudia Strauss, author and adjunct professor at Albright College, believes body language and attitude is the secret ingredi ent needed to effectively commu nicate with Alzheimer’s Disease patients. Strauss said that many of the tips she gives in the book she has written on the subject may sound simple but are effective. “Focus on them as the person they have always been. Expect to enjoy the visit, and they will sense it. Body language creates a feeling in the air. Even it you are only with an Alzheimer’s patient for a few minutes, make a con scious effort to concentrate on the person. Slow down, speak slowly, and leave pauses for men tal processing.” Alzheimer’s patients often ask the same questions repetitively. Strauss recommends answering as if it were the first time they ask, but also change your physi cal position. Offer the patient food or water, which often causes the patient to perk up. “Always protect the person’s Kathryn Stanislaw, left, accepts a $5OO Berks County Extension Homemaker’s Scholarship from Rita Lesher. dignity,” Strauss said. “Ask how lunch was, instead of what did you have?” Strauss said it is important for caregivers to recognize the differ ent stages of Alzheimer’s in order to understand the patient. “Your tone of voice is impor tant. Affirm them, acknowledge their feelings,” Strauss said. Don’t Be A Victim Trooper Raymond J. Albert of the Pennsylvania State Police said, “Don’t fall for a telephone line make sure money goes for a good cause, not into a con man’s pocket.” Albert revealed many telemar keters strategies that defraud consumers. He advises only giv ing to local charities with which you are familiar. Albert also warned against giv ing credit card numbers over the phone and how to protect oneself from identity theft. To report telemarketing fraud, call the National Fraud Informa tion Center at (800) 876-7060. In other business, a $5OO Berks County Extension Homemakers’ Scholarship was presented to Kathryn Stanislaw, student at In diana University of Pennsylva nia. The scholarship is awarded annually to a student pursuing a consumer science or related de gree.
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