Family Living
Focus
by
Penise H.
Continenza
Lehigh County
Cooperative Extension
Where Sibling Rivalry Has Its
Start
Imagine, if you will, that your
spouse walks in the door tonight
and says, “Hi, honey. I want you
to meet my new wife. She will be
staying with us from now on. I
expect you to love her and share
your things with her. Okay?”
Feeling a bit outraged? Possi
bly even vengeful at this horrific
scenario? How about sad, reject
ed, or duped?
Such is the experience for
many children when a new si
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bling is brought home. Reactions
from children vary greatly de
pending upon several factors like
their age, temperament, birth
order, and relationships with
adults. However, it is not unusual
for them to perceive the new ad
dition as an invader, complete
with a mission of taking over his
or her position in the family.
The birth or adoption of a
child is truly a happy event, but it
does create at least a moderate
degree of stress for everyone as
the family works to regain its bal
ance.
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The family can be compared to
a mobile with its members acting
as the weights. When another
anchor is added, the mobile tilts,
tips, and sometimes spins wildly.
Tlie mobile has to be restructured
and things rearranged in order
for it to regain a sense of balance.
For families this ‘rearranging”
might include:
• Allowing the older child to
assist the parents with care of the
baby (with supervision, of
course).
• Spending special “one-on
one time” with the older child on
a regular basis. (Reading together
is a great way to do this!)
• Talking with the older child
about his/her feelings regarding
having a new brother or sister.
• Setting and reviewing
ground rules related to the han
dling of the baby.
• Recognizing and celebrating
each child’s accomplishments.
• Talk with the older child
about what she/he did as a baby,
took at his or her pictures, share
your memories and stories of
their childhood.
Acceptance of the new baby
may take some time, and ambiv
alent feelings may continue for a
while. But take heart! With love,
support, and guidance, most chil
dren eventually adjust to the
changes as the family takes on its
new identity.
‘Fruit, Vegetable, and Herb
Dehydration’ All Dried Up
GENEVA, N.Y. Dehydrated
fruits and vegetables are increas
ingly available in the market
place. Dehydration is one of the
oldest processing techniques a
method to preserve perishable
produce while making a nutri
tious product that has a long
shelf life and does not need re
frigeration.
A workshop conducted at the
New York State Agricultural Ex
periment Station in Geneva,
N.Y., last month addressed some
of these issues. “Fruit, Vegetable,
and Herb Dehydration,” was or
ganized by Cornell University
food scientist John Roberts and
focused on small-scale produc
tion of dehydrated products.
There were 29 attendees, includ
ing five speakers.
“This hands-on demo in the
pilot plant was very popular,”
Roberts said, “because it allowed
attendees to see, taste and feel
many different fruit, vegetable,
and herb products and leam
what products and pre-treat
ments work best for dehydra
tion.”
“Since most of the attendees
have their own farms and are
quite busy during the picking sea
son, they were happy to hear that
fruit could be frozen during the
picking season and then thawed
and dehydrated later in the fall
or winter.”
Participant Dave Evans, direc
tor of Nelson farms at SUNY
Morrisville, who has been work
ing with small-scale food proces
sors for the past four years, said
he has had few opportunities to
learn about dehydration. “This
workshop was excellent,” he said,
“to learn the basics, find out what
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Lancaster Farming, Saturday, June 7, 2003-B9
As one wise father put it, “I
never thought I would be able to
divide my love between my son
and the new baby, but I found
out that my love actually multi-
plied!”
equipment would best suit our
clients’ needs, and then make it
available at the new facility at
SUNY Morrisville.”
The morning session covered
dehydration basics, shelf life and
regulations related to dehydrated
foods, microbiology, and sanita
tion practices, and packaging.
Roberts provided an overview of
dehydration, discussed the stages
of moisture loss during dehydra
tion, and the factors that affect
moisture loss and product quality
at each stage.
Food scientist Olga Padilla-Za
kour explained how removing
water in the food extends shelf
life by suppressing both the
growth of spoilage organisms and
deteriorative reactions. She also
discussed regulations regarding
inspection, proper labeling and
commercial sale as they pertain
to food manufacturing at home
and in small kitchens.
Microbiologist Randy Worobo
covered how spoilage and patho
genic macroorganisms survive
and grow. Worobo also pointed
out that raw foods should be pro
cessed, either frozen or dehy
drated in this case, as quickly
after harvest as possible.
Joe Hotchkiss, professor and
chair of the department of food
science at Cornell’s main campus
in Ithaca offered quidelines on
how to choose the best package
for a dehydrated product.
Matthias Resen, of Healing
Spirits Herb Farm and Education
Center, showed slides of his solar
dehydration facility located be
tween Cohocton and Andrea,
N.Y.
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