Also this month:

* McAlpin Moderates Live National Videoconference

* Use the Holiday Season to Teach Life Lessons

* Sound Financial Health Improves Lives

* NCDA&CS Awards NC A&T Environmental Safety Grant

* O'Sullivan Wins Cooperative Extension's R. E. Jones Award

Other News Links:

Press Release Archive

Cooperative Extension Press Releases

Agricultural Research Press Releases

General Links:

NC A&T School of Agriculture

Agricultural Communications

Mitch Arnold, news editor

"With a little planning and creativity, families can ensure that their holiday meals are affordable, as well as nutritious and delicious," said Dr. Wilda Wade, a food and nutrition specialist with the North Carolina A&T State University Cooperative Extension Program.

According to Wade, anticipating and planning for the necessary ingredients helps consumers locate the best prices, and should occur in the days prior to the final trip to the supermarket.

"Make a list of everything you will need for the meal as far in advance as possible," said Wade. "This will allow you to find the best prices by comparing advertisements and shopping around. Sometimes, you might have to go to more than one store to get the best prices, but, by comparing prices from previous trips to various stores, you might be able to save a few dollars."

Buying food too early, though, can be a problem, says Wade.

"Make sure you check the expiration dates of perishable food," said Wade. "Sometimes in our zeal to be prepared, we buy food before we need to use it, and, when we want to use it, the expiration date has passed, and we've wasted our money."

Another common problem cited by Wade is trying to prepare too many different dishes.

"We tend to try to prepare everything," said Wade. "Unless you're feeding a large group, you should consider limiting the number of dishes you will serve. This will not only save money, but it will also save time and undue stress, making the holiday more enjoyable."

For many families, a turkey is the largest purchase of the holiday meal preparations. Wade suggests buying large whole turkeys weighing over 18 pounds for the best value. Consider number of people being served.

"Large turkeys are usually a better value, because they are priced according to weight, and a large turkey usually has a better meat-to-bone ratio, giving the consumer more meat per pound than smaller turkeys," said Wade. "However, carefully consider the number of people you are serving, and don't buy a larger bird than you can use."

Consumers can also get more meat for their dollar by buying turkeys whole, instead of in parts, says Wade. For consumers unfamiliar with preparing a whole turkey, Wade suggests asking a butcher for tips or contacting your local Cooperative Extension Center.

"Beyond the main meal, the leftovers from a large turkey can be used for a number of smaller meals later on," says Wade, who recommends repackaging and freezing leftover turkey for later use in casseroles and sandwiches, or using the turkey carcass as a base for turkey soup.

For more information, please contact Dr. Wilda Wade, NC A&T Cooperative Extension Program, (910) 334-7660.