Pick up know-how for tackling diseases, pests and weeds.
Farm bill, farm marketing, agribusiness webinars, & farm policy.
Find tactics for healthy livestock and sound forages.
Scheduling and methods of irrigation.
Explore our Extension locations around the state.
Commercial row crop production in Arkansas.
Agriculture weed management resources.
Use virtual and real tools to improve critical calculations for farms and ranches.
Learn to ID forages and more.
Explore our research locations around the state.
Get the latest research results from our county agents.
Our programs include aquaculture, diagnostics, and energy conservation.
Keep our food, fiber and fuel supplies safe from disaster.
Private, Commercial & Non-commercial training and education.
Specialty crops including turfgrass, vegetables, fruits, and ornamentals.
Find educational resources and get youth engaged in agriculture.
Gaining garden smarts and sharing skills.
Creating beauty in and around the home.
Maintenance calendar, and best practices.
Coaxing the best produce from asparagus to zucchini.
What’s wrong with my plants? The clinic can help.
Featured trees, vines, shrubs and flowers.
Ask our experts plant, animal, or insect questions.
Enjoying the sweet fruits of your labor.
Herbs, native plants, & reference desk QA.
Growing together from youth to maturity.
Crapemyrtles, hydrangeas, hort glossary, and weed ID databases.
Get beekeeping, honey production, and class information.
Grow a pollinator-friendly garden.
Schedule these timely events on your gardening calendar.
Equipping individuals to lead organizations, communities, and regions.
Guiding communities and regions toward vibrant and sustainable futures.
Guiding entrepreneurs from concept to profit.
Position your business to compete for government contracts.
Find trends, opportunities and impacts.
Providing unbiased information to enable educated votes on critical issues.
Increase your knowledge of public issues & get involved.
Research-based connection to government and policy issues.
Support Arkansas local food initiatives.
Read about our efforts.
Preparing for and recovering from disasters.
Licensing for forestry and wildlife professionals.
Preserving water quality and quantity.
Cleaner air for healthier living.
Firewood & bioenergy resources.
Managing a complex forest ecosystem.
Read about nature across Arkansas and the U.S.
Learn to manage wildlife on your land.
Soil quality and its use here in Arkansas.
Learn to ID unwanted plant and animal visitors.
Timely updates from our specialists.
Eating right and staying healthy.
Ensuring safe meals.
Take charge of your well-being.
Cooking with Arkansas foods.
Making the most of your money.
Making sound choices for families and ourselves.
Nurturing our future.
Get tips for food, fitness, finance, and more!
Understanding aging and its effects.
Giving back to the community.
Managing safely when disaster strikes.
Listen to our latest episode!
Which is better to use - canola oil, olive oil, coconut oil, or shortening?
Nashville, Ark. – I get several questions about which is better Canola or Olive Oil?
Coconut Oil or Shortening? With all the emphasis on lowering fat intake, it is best
to start at the beginning.
Solid fats are fats that are solid at room temperature like butter or
lard. Solid fats mainly come from animal foods. Oils are fats that are liquid at room
temperature, like canola or olive oil. Oils come from many different plants and from
fish. However, coconut, palm, and palm kernel oils (what we call tropical oils) are
solid at room temperature because they have high amounts of saturated fatty acids.
They are classified as a solid fat rather than an oil.
All fats and oils are a mixture of saturated fatty acids and unsaturated
fatty acids (monounsaturated and polyunsaturated). Solid fats contain more saturated
fats and/or Trans fats than oils. Saturated fats and Trans fats tend to raise LDL
cholesterol levels in the blood, which in turn increases the risk of heart disease.
There has been some research lately that has led people to believe that
saturated fats are not as harmful as they once thought. Coconut oil has been widely
promoted as having many health benefits. This led the American Heart Association to
issue an advisory recommending not using coconut oil.
When comparing fats and oils, coconut oil is a very saturated fat. In fact, it is
the most saturated fat. To put this in perspective, lard has about half the saturated
fat as coconut oil. Research confirmed that coconut oil raises LDL (the bad cholesterol)
Which oil has the least amount of saturated fat? Canola or Safflower oil with olive
oil and sesame oil coming in next. One benefit of olive oil over Canola oil is olive
oil has more monounsaturated fat (the better fat) for your heart.
Cholesterol can clog your arteries and lead to heart disease. A good analogy is to
think about your arteries as a straw. You can blow or sip through a straw easily.
If you stick the straw down through a can of shortening or lard, what happens? The
straw gets clogged up by the shortening, you can’t blow air through it. Same thing
happens with the arteries in your heart.
So how much oil should you consume? Most Americans eat more solid fat than recommend
while consuming fewer oils than recommended. The Dietary Guidelines for Americans
recommend shifting from solid fats to oils. This includes using oils (except tropical
oils like coconut oil) in place of solid fats when cooking. And to increase the intake
of foods that naturally contain oils, such as seafood and nuts, in place of some meat
If you would like to know exactly how much oil is recommended for you, find out at
https://www.choosemyplate.gov/oils . Also check out the other information on fruits and vegetable consumption, and protein
needs at Choose MyPlate.
The bottom line? When cooking, use olive or Canola oil instead of shortening or lard.
To learn to eat healthier, contact the Howard County Extension Office at 870-845-7517
or visit our office located on the second floor of the courthouse. Healthy cooking
classes are offered on a regular basis. I’ll be glad to add you to my mailing list
to let you know when the next one is scheduled.
Fran Strawn won the Peach Pie contest at the recent Peach Blossom Festival. Congratulations
to her for being named the Arkansas Peach Pie Winner! Fran was gracious enough to
share her prize winning recipe.
10 fresh peaches, pitted and sliced (or frozen, when not in season)
1/3 cup all-purpose flour
1 cup sugar
¼ cup butter
1 pastry, for a 9-inch double crust pie
Preheat oven to 350⁰F. In a medium bowl, mix flour, sugar, and butter
until crumbly. Place one crust in the bottom of a 9-inch pie plate. Line the shell
with a layer of sliced peaches. Sprinkle some of the crumb mixture on top of the peaches.
Continue layering peaches and crumb mixture until all have been used.
Cut second crust into strips. Top pie with lattice strips of pie crust. Bake for 45
minutes or until the crust is golden. Turn off the oven and let the pie sit in the
cooling oven for 1-2 hours to set the filling.
Yield: 1 (9-inch) pie
By Jean Ince County Extension Agent - Staff ChairThe Cooperative Extension ServiceU of A System Division of Agriculture
Media Contact: Jean Ince County Extension Agent - Staff Chair U of A Division of Agriculture Cooperative Extension Service 421 N. Main St, Nashville AR 71852 (870) 845-7517 email@example.com
The Arkansas Cooperative Extension Service is an equal opportunity/equal access/affirmative
action institution. If you require a reasonable accommodation to participate or need
materials in another format, please contact your County Extension office (or other
appropriate office) as soon as possible. Dial 711 for Arkansas Relay. The University of Arkansas System Division of Agriculture offers all its Extension
and Research programs and services without regard to race, color, sex, gender identity,
sexual orientation, national origin, religion, age, disability, marital or veteran
status, genetic information, or any other legally protected status, and is an Affirmative
Action/Equal Opportunity Employer.