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Food for Thought with Natasha Haynes

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Wednesday, September 25, 2019 - 5:15am

Natasha Haynes the host of The Food Factor satisfies our appetites with a discussion on how knowing what to eat helps everyone make healthy choices when we sit down to eat.

Transcript:

Announcer: This is 4H4U2, a podcast from the Mississippi State University Extension Service promoting 4-H programs and positive youth development. Here now your host, Dr. John Long and Cobie Rutherford.

John Long: Well, if you're hearing that funky music, you know what it's time for. It is a time for another podcast of 4H4U2. I'm your host John Long.

Cobie Rutherford: And I'm Cobie Rutherford.

John Long: And I tell you what, we're laying down some tracks on this podcast. If I think I am correct, it will be our 21st episode.

Cobie Rutherford: Wow. Time is flying, John.

John Long: Yes it is. It is. We're having fun doing it, too. And we are so happy to have our guest with us today. And Cobie, I'm going to let you introduce our guest today.

Cobie Rutherford: Well, our guest, I think, is one of Extension at Mississippi State celebrities.

John Long: Yes.

Cobie Rutherford: Miss Natasha, you all know her as a host of The Food Factor. And Natasha, what is your exact title?

Natasha Haynes: Extension Agent 4, and I am in the Rankin County Extension Office.

John Long: Shout out to Rankin County.

Cobie Rutherford: They've had a big week.

John Long: Yes.

Natasha Haynes: We have had a big week. I saw on social media we won second place, National 4-H Forestry.

John Long: That is awesome.

Cobie Rutherford: That's really good.

John Long: That is awesome. I've been to that 4H camp up there. And you ever been to Jackson's Mill? Y'all ever been there?

Cobie Rutherford: I have not.

Natasha Haynes: I have not.

John Long: It is absolutely beautiful, absolutely beautiful. I've been there twice.

Cobie Rutherford: So I guess Natasha is here today to talk to us about foods.

John Long: Yes.

Cobie Rutherford: I have watched all these, every single episode of The Food Factor.

Natasha Haynes: Thank you!

Cobie Rutherford: I'm a huge, huge fan. And Natasha, I know your favorite color is purple.

Natasha Haynes: It is.

Cobie Rutherford: And things you like to cook.

Natasha Haynes: See I have my purple tennis shoes on.

Cobie Rutherford: I see that. We never get to see those purple tennis shoes on Food Factor.

Natasha Haynes: I know. I know.

John Long: Her office is purple.

Natasha Haynes: Is purple.

Cobie Rutherford: Is it really?

John Long: Yes.

Natasha Haynes: Yes. It's all purple.

Cobie Rutherford: How about that?

John Long: It's cool.

Cobie Rutherford: I feel like we're sitting with a celebrity.

Natasha Haynes: Y'all are so kind.

John Long: Yeah, I do, too.

Cobie Rutherford: If we had Gary Bachman in here, I feel like we would have the duo of Extensions.

John Long: I'm telling you.

Natasha Haynes: Now, Gary is a celebrity. I've been out with him.

Natasha Haynes: People recognize him everywhere we go.

John Long: Every time I see The Food Factor, I don't care who's in the room, I say, "I know her. I work with her."

Cobie Rutherford: Yeah.

Natasha Haynes: Thank you. I appreciate that.

Cobie Rutherford: Natasha, what is your most favorite part about your job?

Natasha Haynes: I like the fact that it's so different. I mean, I have really enjoyed being the host of Food Factor, because so many people have recognized me and they've talked about different recipes they've tried. I know just working in the Extension Office has been fun, because no two days are truly alike, and it's just always something different.

John Long: Right. And we're going to be talking about food today. When Cobie said that, I was like, well, if you could see both of us, Cobie and I, you know we love food.

Cobie Rutherford: We do.

Natasha Haynes: I love food. We've been eating it. We've been filming the last few days, so I have eaten a good bit. So, I have got to go to the gym tonight.

John Long: What is your favorite thing to eat?

Natasha Haynes: Wow. I would say sushi.

John Long: I love sushi, yeah.

Natasha Haynes: I love sushi. I am a rice-a-holic, and I'm trying to not eat as much sushi. No offense to the Rice Council. I love rice, so I'm not saying anything negative.

John Long: Right, right.

Natasha Haynes: I'm just trying to cut back on my intake.

John Long: Everything in moderation.

Natasha Haynes: Everything in moderation.

John Long: Nothing wrong with that.

Natasha Haynes: So, I love that. And of course I just love any kind of fruits. I'm really hung up on cherries right now, I guess, because they're on sale at the grocery store. But I've been eating like a bag of cherries in a couple of days.

John Long: That's good.

Natasha Haynes: Yes.

John Long: That's good.

Natasha Haynes: So, that's my second favorite.

Cobie Rutherford: I like everything

John Long: I do, too.

Cobie Rutherford: ... except tomatoes. I will not eat a raw tomato.

John Long: Are you the same way?

Natasha Haynes: No! I love tomatoes.

John Long: I do, too.

Natasha Haynes: You put basil on them, and put any kind of balsamic vinegar, oh, man, that's the best little salad. No.

John Long: We need to bring a hot plate in here, and we can just do our own little-

Natasha Haynes: We can make our own food, right?

John Long: If you hear the sizzling, that's us.

Natasha Haynes: Right on the podcast.

Cobie Rutherford: That'd be really good.

Natasha Haynes: Then we need smell-a-vision.

John Long: I know. Wouldn't it be so nice?

Cobie Rutherford: You know, by the time we're retired it could happen.

John Long: It could.

Natasha Haynes: It can happen.

John Long: Food Factor with smell-a-vision.

Natasha Haynes: With smell-a-vision.

Cobie Rutherford: Yeah. That'd be awesome.

Natasha Haynes: We'll make that a app.

John Long: See?

Natasha Haynes: Extension has to get it.

John Long: We always say that this is where the great ideas come from, right here.

Natasha Haynes: It does.

Cobie Rutherford: That's right.

Natasha Haynes: It does.

John Long: Yeah, that's true. That is very true.

Cobie Rutherford: I like cooking, but I don't feel like I'm very good at it, because every time I do I mess up every single dish, and every single pan in my house.

Natasha Haynes: I'm like that. I'm a messy cook. I pretty much have my kitchen all counter top full of different pots and pans and seasonings. But you know what? I look at this way, a messy cook is a good cook.

John Long: That's what I've always heard. Yeah.

Natasha Haynes: So I wouldn't even worry about that. It just means you're going to spend more time cleaning up the kitchen.

Cobie Rutherford: Cleaning up.

Natasha Haynes: But that's fine.

John Long: Yeah, that's right.

Natasha Haynes: That's not a big deal. Like I said, I love to cook.

John Long: I don't mind making a mess, I just don't like cleaning.

Cobie Rutherford: I'm the same way, John.

Natasha Haynes: I know, I know. But see, if you have kids, then you just tell them come in the kitchen. I don't have children, so that doesn't work for me. I have to clean up my own mess, but if you have children you could probably say, "Hey, y'all go in there and clean up the kitchen."

John Long: I am a neat freak, and I have learned, being a parent, to just let it go.

Natasha Haynes: Yes.

John Long: Let it go. There will be a time where I can be in control of that again.

Natasha Haynes: You can't with kids.

John Long: No.

Natasha Haynes: If they're in the kitchen cooking, it's just going to get messy.

John Long: Yeah, that's right.

Natasha Haynes: And I have nieces and nephews, and when they're in the kitchen with me it is messy.

John Long: I guarantee it. I guarantee it.

Cobie Rutherford: I don't know if we've got enough soap in our house that I could trust my child to wash his hands with to get them clean enough to touch his food or a dish that I'm going to eat out of. A nasty little animal.

John Long: Have another one and you won't care.

Cobie Rutherford: I know, right?

Natasha Haynes: How old is your child?

Cobie Rutherford: He's two and a half.

Natasha Haynes: Oh, he's little, yeah. No, it'll change. You'll be okay. You'll get past that phase.

Cobie Rutherford: I have learned though, and partly from The Food Factor, is that one time Natasha did an episode on, that if you can get your kids to help prepare their food, that they're more likely to eat it. And I tried that one night, I think it was with a quesadilla, and my son's very picky eating, but I let him help build the quesadilla and he thought that was so much fun and he ate every bite of it.

Natasha Haynes: Wow. Well, that's a great thing, because I think ... We just did a recipe for cauliflower tots that's going to come out in a couple of weeks. And that was one thing I encouraged parents is to let your kids make that with you, because cauliflower is something different, and kids kind of frown upon that. So that was a good thing to just encourage parents to participate in that. And then, to put cheese in it. If you put cheese in things, kids will try it.

John Long: Yes, yes.

Natasha Haynes: Unless you have a child, like my nephew, who doesn't eat cheese, which, I think, that's just crazy.

John Long: Or dump sour cream on it.

Natasha Haynes: Dump sour cream on it. Or ketchup.

John Long: Yes.

Natasha Haynes: Now, you get real creative what sauces the kids like.

John Long: That's right. It's ironic you say cauliflower, because yesterday we were having a conversation and one of our local pizza places here has a cauliflower pizza crust.

Natasha Haynes: Yes.

John Long: I don't want to say the big deal, but I'm going to be ignorant. Why is cauliflower such a-

Natasha Haynes: It's just a good, versatile vegetable that you can use in cooking, and it gives a good consistency.

John Long: I got you.

Natasha Haynes: So, for example, cauliflower rice is real popular, right now.

John Long: I heard ... Yeah, we were talking about that.

Natasha Haynes: You can buy it in the grocery store. It's real inexpensive. It cooks well. It doesn't have a strong flavor, so you can put food with it and it takes on the flavor of the other foods.

John Long: Okay.

Natasha Haynes: So that's one good thing.

John Long: Yeah, because they said that you really can't taste the cauliflower so much in them.

Natasha Haynes: You can't, because I cook with cauliflower rice a good bit, and I usually just put whatever kind of meat on top and the sauce and it's fine.

Cobie Rutherford: Cool.

John Long: Yeah. That's awesome.

Cobie Rutherford: I have not tried cooking with cauliflower. I've tried mashed cauliflower before.

John Long: Now, that sounds like a good show.

Natasha Haynes: Cooking with Cauliflower. Well, actually, we've done a segment on that.

John Long: Really?

Natasha Haynes: Go take a look.

John Long: Okay.

Cobie Rutherford: How about that?

John Long: I've been on Food Factor.

Natasha Haynes: You have.

John Long: Yes.

Cobie Rutherford: What did you cook?

John Long: Well, I didn't cook anything.

Natasha Haynes: No.

John Long: It was my hands, when I was getting cereal off the shelf for something.

Natasha Haynes: Yes, you were getting cereal off the shelf.

John Long: These are famous hands.

Natasha Haynes: We've used people in Bost a lot.

Cobie Rutherford: Yes. Hand model.

Natasha Haynes: Particularly on the fourth floor.

John Long: I don't think I had a beard then.

Cobie Rutherford: Oh, yeah?

John Long: Probably not.

Natasha Haynes: No, I don't think you did. Yeah, you look totally different, because that's been several years ago.

Cobie Rutherford: You know. One thing, Natasha, that I got tickled at last year is when we were all at the state fair and we'd set up all the exhibits, and Natasha had the opportunity, and I'll say opportunity very loosely, to judge all the baked goods. And I remember just some of them had been in those bags probably for a few days.

Natasha Haynes: That was an interesting contest to do. But it's always fun to see the chocolate chip cookies, and of course the yeast breads, and it can get really interesting as a nice way to just judge everything. But I do like that, because it's always great to see what kids are cooking.

John Long: That's true.

Cobie Rutherford: I got my start in 4-H with the Cookie Cook-Off in fifth grade. So, a lot of people say, well, Cobie is livestock all the way. But-

Natasha Haynes: Yeah, because I thought you were a livestock agent.

Cobie Rutherford: Yeah, and if it hadn't been for cookies, I would've never, probably, went on with the 4H program, because I-

Natasha Haynes: And look at you now.

Cobie Rutherford: I know, right?

Natasha Haynes: Who would've thought?

Cobie Rutherford: Yeah. I had to give a presentation. We had to bake six cookies, and then stand up in front of the whole classroom to give our presentation on our cookies. I was-

Natasha Haynes: What kind of cookies did you make?

Cobie Rutherford: So I made yellow cake mix cookies with chocolate chips, and they were fantastic.

John Long: And they were cauliflower.

Cobie Rutherford: No. I didn't-

Natasha Haynes: No, no cauliflower in those.

Natasha Haynes: They should have been really good.

Cobie Rutherford: They were very good. And then, I won the school contest and then went on to county. So that was my first real interaction with other people from around the county. It was so much fun.

John Long: Mm-hmm (affirmative).

Natasha Haynes: So then did you go on to the district or to state?

Cobie Rutherford: Well, I was just a junior, so we didn't-

Natasha Haynes: You didn't go all the way.

Cobie Rutherford: I didn't go on all the way. I don't think I won the county contest. But I do remember, one time ... So my wife was really big in foods, and she did a a dairy demonstration at the district show, and I went and watched her give it.

John Long: Is this when y'all met?

Cobie Rutherford: Well, I had met her before, but I went ... I just saw the program, saw who was doing different contests, and I went and stalked her so I could be a fan.

John Long: Oh, my. So this is the first time you stalked her.

Natasha Haynes: And that's when you met your wife.

Cobie Rutherford: That's right.

John Long: Stalking her.

Natasha Haynes: Stalking her at a 4-H event.

John Long: And this is 4H4U2.

Cobie Rutherford: And I told her-

Natasha Haynes: You may not want to tell people that.

John Long: That's right.

Cobie Rutherford: That's probably a good thing.

John Long: We'll edit that part out.

Cobie Rutherford: But you know what she did make? And your purple purse reminded me, she made grape ice cream.

John Long: I haven't had that.

Cobie Rutherford: And she started out with this little poem about the Purple Cow.

Natasha Haynes: Yes.

Cobie Rutherford: I told her, when we started dating several years later, I'm like, "You know, I remember that." And she's like, "Oh my gosh, you're such a weirdo."

John Long: The truth comes out.

Cobie Rutherford: I know, I know. That's a good key point, though. Persistence pays off.

John Long: Right.

Natasha Haynes: It does.

John Long: I guarantee it does.

Natasha Haynes: It will pay off.

John Long: I guarantee it does.

Natasha Haynes: And I bet y'all probably make Purple Cows for your anniversary, don't you?

Cobie Rutherford: No, we don't. I don't think she really liked that recipe for some reason. I've asked her to make one before and she just won't oblige.

Natasha Haynes: That's no fun.

John Long: How do you make purple ice cream?

Cobie Rutherford: She did it with Kool-Aid and I don't know what else she put in it.

Natasha Haynes: Maybe a juice, I think. I know there's a fun punch that's called a Purple Cow, and it's got grape juice and ice cream and other things in it. It's kind of like a float.

John Long: Float. That's what I was thinking. Yeah, and it's kind of light. Or not light but kind of foamy.

Natasha Haynes: Mm-hmm (affirmative). More like a float.

John Long: Yeah, kind of.

Natasha Haynes: Foamy at the top.

Cobie Rutherford: So, Natasha, I know that you helped with the contest at the Project Achievement Day, can you tell us a little bit about those contests?

Natasha Haynes: I have helped in the past with the food and nutrition, visual presentation contest, and then in the afternoon I'm helped with food and nutrition judging contests. So, the food and nutrition visual presentation, I always enjoy that because kids come up with great topics. I think this year we had a person talk about okra, which I thought that was totally different. But usually there is a presentation. They stand, they give a PowerPoint or there's a visual. And I just think they have so many wonderful topics.

Natasha Haynes: And then in the afternoon we have of course the judging contest. And in that we'll have them to identify different types of kitchen equipment as far as how to learn how to measure properly, if they're doing those techniques. And then we may even have a few menus to kind of see where their knowledge is as far as can they judge a menu from the standpoint of is it a good menu, is it a okay menu, or is it the best menu to make for your family? So we do a variety of things in the judging contest.

Cobie Rutherford: That's an incredible skill for a kid to learn about the balanced diet, and being able to pick foods that kind of go together and stuff. I think that that's something that I'm not good at myself. I might make a meal that has four starches in it and be perfectly fine, but my wife's like, "Well, where's the vegetables?"

Natasha Haynes: No. You have got to have a variety. And we do a Kids In The Kitchen in the summer time. A lot of extension offices provide that. And I think that's one way where we teach the kids about just how to have variety in your menu, and just showing them the skills of being in the kitchen, kitchen safety, how to use equipment. So that's a fun thing to do.

John Long: I'm glad that you talked about the contest, because I've never ... The visual presentations, obviously. I'm like you, I'm always impressed with the visual presentations, but I didn't know about the judging. That's really cool.

Cobie Rutherford: Yeah, I didn't know about that either. I knew that we had the contest, and we had different levels to it, but, I think, when we go to Project Achievement Day in Congress, we're always running around.

John Long: Right.

Natasha Haynes: I don't get a chance to see the contest. Y'all are so busy.

John Long: No, we don't.

Cobie Rutherford: We don't get to see them.

John Long: Unless we just so happened to be.

Cobie Rutherford: Yeah.

Natasha Haynes: Yeah.

Cobie Rutherford: So I think that's pretty cool. I think that menu part really intrigues me. So, do you give them a restaurant menu, too, sometimes and let them look at that?

Natasha Haynes: It will vary depending on what level they're on, but we usually will do a home menu where someone was cooking and perhaps they had too much of, say, too many starchy items. Or we may say here's two fast food menus, can you make a meal out of one of the menus? So it varies.

John Long: Yeah. That's cool.

Cobie Rutherford: That is cool. I know a lot of schools are dropping their family consumer science programs. I know in my hometown, where I grew up in North Alabama, our school dropped theirs. Do you see Extension in 4-H kind of fill in that void that some of those kids might be missing out with that FACS Ed used to reach?

Natasha Haynes: Yes, I think so, because when you think about family, consumer science, we provide programs in food and nutrition, child development, money management. Those are all life skills that everyone needs. That's for male or female. That's across the board. So, I think a lot of times when people hear family consumer science, they're thinking it's only for the girls, but it's definitely something that all kids can participate in.

Cobie Rutherford: I think that's so important, too. When I was in high school ... So I was a seventh grader and they made all the boys take Ag and all the young ladies take

Natasha Haynes: Home Ec.

Cobie Rutherford: ... Home Ec. And I always thought, I was so jealous of the girls in Home Ec, because they were doing things like

Natasha Haynes: Cooking.

Cobie Rutherford: ... cooking and-

John Long: Going back to food.

Natasha Haynes: Yeah.

Cobie Rutherford: Going back to food.

Natasha Haynes: Going back to food.

Cobie Rutherford: And they'd be sitting out on the patio eating what they'd made for the day, and they weren't willing to share with us most of the time.

Natasha Haynes: And then, see, I thought the opposite. I was kind jealous because I was like, the boys out there in shop, they're making stuff, all kinds of wood equipment. And so, I was thinking, who wants to be in the kitchen cooking when you can make something like a wood equipment.

John Long: I saw an episode of Petticoat Junction. I don't know if y'all know what I'm talking about, but it was an old show back in the day. And they had a Home Ec class they were showing then, and I told my daughter, and I said, "They used to have a Home Ec course that they were teaching young ladies how to cook at that time." Times have changed for sure. It's not the way that that it happens now. So a lot of that education is being missed.

Natasha Haynes: It's gone. Mm-hmm (affirmative). In my Home Ec class we had to plan a wedding.

John Long: Did you really?

Natasha Haynes: From beginning to end.

John Long: Wow.

Natasha Haynes: We had to have a whole notebook to show everything from your engagement all the way down to the dress you were wearing, the reception.

John Long: Really?

Natasha Haynes: You had a budget, you had to show how much money you were spending on the wedding.

John Long: Wow.

Natasha Haynes: It was really in depth.

John Long: I did not know that they did that.

Cobie Rutherford: In our economics class in high school we had to pretend we were a family, and the teacher matched us up with ... I was matched up with one of my friends, Amy, and-

Natasha Haynes: Did you have a baby?

Cobie Rutherford: We had a baby.

Natasha Haynes: Did y'all have the egg?

Cobie Rutherford: Yep.

John Long: Oh, yeah.

Natasha Haynes: We had the egg. We did that.

John Long: You had to take care of the egg.

Natasha Haynes: Yeah. And then did she follow you around? Did the teacher follow you around, and make sure you had the egg? Because I know a lot of my friends were putting them in the locker.

John Long: Oh, really?

Natasha Haynes: And then the teacher was like, "You're killing the child." So, you had to keep the baby, I think, what was it? A week? I know-

Cobie Rutherford: No.

John Long: Yeah.

Cobie Rutherford: We didn't have to get that in depth.

Natasha Haynes: Yeah, we had to take it everywhere, and then you had to have a journal to show when the baby was sleeping, what did you do after school with the child. We had to write down so much about it.

Cobie Rutherford: That is intense.

John Long: It sounds like fun.

Natasha Haynes: It was fun, but you know-

John Long: Toting an egg around.

Natasha Haynes: Around day three you're tired of this egg. You're kind of like, let's just drop it and move on.

John Long: Okay. He wants scrambled eggs or fried.

Natasha Haynes: Right. That's pretty much how you felt by day three.

John Long: Yeah.

Cobie Rutherford: Can I drop this egg and still have to be in the class.

Natasha Haynes: Right.

John Long: Yeah, right. Right, exactly.

Natasha Haynes: Right. Hey, what happens if the egg is cracked?

John Long: Right, right. There's all these different ways to play it, I guess.

Natasha Haynes: Well, and now in Family Consumer Science classes, they have dolls.

John Long: Yeah, right.

Natasha Haynes: Have y'all seen those?

John Long: Oh, yeah.

Natasha Haynes: They're really cool, too, because they can program them to cry at different times, and they're just not happy. So, I think that's neat.

John Long: I saw that on a TV show one time. They had one and this girl, boy, she got irate having to get up in the middle of the night and make it stop crying.

Natasha Haynes: But I mean, that's a great way to teach kids about what

John Long: Yeah, I guarantee it is.

Natasha Haynes: ... it means to be a parent.

John Long: That's right.

Cobie Rutherford: That's true.

John Long: That's life.

Natasha Haynes: That's true life.

John Long: That is life.

Natasha Haynes: Nobody wants to get up at 2:00 in the morning with a baby, but if you're a parent you get up because you love that baby.

John Long: That's exactly right.

Cobie Rutherford: That's funny.

John Long: So talking about meal planning, clarify me on this, because I know that there used to be a food pyramid.

Natasha Haynes: There is now a plate.

John Long: Plate.

Natasha Haynes: It's called Choose My Plate.

John Long: Yeah, how does that work?

Natasha Haynes: So just think about a plate in your mind. It's round and divided into fours. So then that's pretty much your four food groups with the exception of dairy is on the outside of the plate. So now you've got grains, you have fruits, vegetables, protein, which is, of course, mainly your meat, but it could be something like eggs or peanuts. And then your grains are more your complex carbohydrates like rice, pasta, tortillas, those things fit in that group. And then on the outside of the plate now is a cup and that represents dairy. So that of course would be your milk or cheese group.

John Long: Right. I had found that when counting calories, and especially with these apps that we have now, if you go to look at the breakdown of carbs, of course, your carbs are going to be a little bit more, and then the fats and the proteins, it's really hard to eat a low carb or lower carb. It seems like you just get a lot of ... Especially from stuff I eat, I guess, but it's either a large amount of carbs or a large amount of fats, and it's hard to get the protein.

Natasha Haynes: Well, what I try to tell people is, remember this, that everything in moderation. So I think a lot of times we get kind of hung up on, should I eat this? Should I not eat that? But it's all in moderation. You're trying to eat the the plate as often as possible, which is 2000 calories or less. It depends on where you are as far as fitness, your age, your sex, all those things are going to determine how many calories you really need.

John Long: Right.

Natasha Haynes: So I would just tell people to really just pay more attention to getting all of the fruits and vegetables and everything that's on the plate.

John Long: Right. And I told somebody, I said, like you said, in moderation, that it's okay to eat the fries. I'll just use it as an example. Maybe not all right to eat the fries, but you don't have to eat the whole serving of it.

Natasha Haynes: Or get the kid's size.

John Long: Right.

Natasha Haynes: You don't have to get the super-size.

John Long: Right, exactly.

Natasha Haynes: A lot of times-

John Long: It's so tempting, too, though.

Natasha Haynes: It is tempting, because when you're going through the drive through, and they say, "Hey, it's 39 cents." And you say, "What? Sure. 39 more cents, yeah, I can super-size. Yeah."

John Long: Why not?

Natasha Haynes: But that pays off in the end. 39 cents today is 15 pounds later.

John Long: Right, exactly. Exactly.

Natasha Haynes: Is it worth that? No.

John Long: Right, no.

Natasha Haynes: No.

Cobie Rutherford: Crazy how those things add up.

Natasha Haynes: They do.

John Long: Real quick.

Natasha Haynes: All in moderation.

John Long: And the way they're putting the calories on everything now that you read.

Natasha Haynes: And there's a new label coming out.

John Long: Oh, really?

Natasha Haynes: It is, and it's going to be broken down more into what a true portion size is. So that will help, because I think a lot of times when people read the label now they're kind of confused as far as what's a portion?

John Long: Right.

Natasha Haynes: What's a true serving size.

John Long: Right, right.

Natasha Haynes: So that will help, and it will highlight fat and sugar and sodium.

John Long: So when is that coming out?

Natasha Haynes: I think it's going to come out completely 2020, but you should see it now. I've seen it on several different foods already slowly making a move. But I think 2020, it has to be completely on everything.

John Long: What prompted that?

Natasha Haynes: I think just the fact that we're just realizing that Americans, we need to pay more attention to how to eat better.

John Long: Right.

Natasha Haynes: We're always tweaking things to learn more and do better.

John Long: That's right. That's exactly right. Yeah, I guess the way we ate before is not the way we should eat now, right? I mean, back in the day everybody was eating fried food and not worried about it as much [crosstalk 00:21:38].

Natasha Haynes: Well, that's true, but something that I tell people all the time whenever I'm doing a food program is people always say, "I remember we left food out all day long, and it wasn't a problem." Well, food is different now. Our bodies are different now, so we have to change to fit that, and that's something that we all have to do.

John Long: Right. That's exactly right.

Cobie Rutherford: It's good advice.

John Long: That's a good take home message right there.

Cobie Rutherford: It sure is.

John Long: For sure. Well, I have really, thoroughly enjoyed our conversation this afternoon, Natasha. And let me just say this, I have to say this about Natasha, she has the most infectious smile.

Natasha Haynes: Thank you.

John Long: I always love talking with her, and she always makes me feel like I'm having a great day when I've been around her.

Natasha Haynes: Thank you, thank you.

John Long: I'm not saying that just because you're here.

Natasha Haynes: I appreciate that. Thank you.

John Long: But it's true. I've always wanted to tell you that.

Natasha Haynes: Thank you.

John Long: But anyway-

Natasha Haynes: I'm going to give you a air hug.

John Long: We're getting an air hug over the radio.

Natasha Haynes: Getting an air hug.

John Long: Yeah. So, with that we're going to get ... And Natasha, do you have any media such as webpage or anything that you would like to plug while we're here? Do you have anywhere we can go to get more information on Food Factor or where that is and-

Natasha Haynes: Please like our Food Factor page. It is @foodfactorms, and then that is also on Instagram, Twitter, and YouTube.

John Long: She is all over the social media.

Cobie Rutherford: That's right.

Natasha Haynes: Yes.

John Long: Yeah, she is a celebrity. Get her autograph.

John Long: Well, with that, too, is we'll also plug and say please like our 4H4U2 podcast, and subscribe, and tell everybody you know about it. And Cobie, where can we go get more information about Extension in our Extinction and 4-H in the particular counties of our state?

Cobie Rutherford: So you can find out more about Extension or the 4H program by visiting your local county Extension Office or visiting us on the web at extension.msstate.edu.

John Long: And with that, we're going to wrap up this section, and hope you enjoyed it, and we will be talking to you next time. Have a great day.

Announcer: Thanks for joining us for 4H4U2. For more information, please visit extension.msstate.edu, and be sure to subscribe to our podcast.

Announcer: 4H4U2 is produced by the Mississippi State University Extension Service, Office of Agricultural Communications.

 

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