This week’s Buzz Bites include coffee with a purpose, a mobile summer meals program for Louisa County students and a hot-weather reminder of food safety standards.

A cup of Courage

Courage Cold Brew is Snowing in Space Coffee Company’s new way to show support for The Women’s Initiative.

From each cup, bag of whole beans or wholesale keg of Courage Cold Brew, 10% of the sales will be donated to The Women’s Initiative.

Snowing in Space is brewing the coffee at its Allied Street brewery for customers in Virginia, Maryland and Washington, D.C. The roasting team at Richmond’s Black Hand Coffee Company, which is led by women, selected and roasted beans from Mexico and Burundi for the blend.

The coffee’s name honors women who reach out to seek mental health care for anxiety, depression and other conditions. The Women’s Initiative helps more than 4,000 women every year, providing free walk-in clinics, social support, mind/body help, individual and group counseling and education on everything from stress management to coping skills. Learn more at thewomensinitiative.org.

Find out about other coffee offerings at snowinginspace.com.

Food for students

Thanks to grants from NoKidHungry and The Dairy Alliance, Louisa County Public Schools bought a food truck and a food trailer to create a mobile food program for its Summer Meals Program.

The program now serves free meals to youngsters ages 2 to 18 five days a week at six different sites. And food isn’t the only nourishment; students receive free books when they arrive for meals, and many enriching activities are planned, including lessons in operating computers and flying drones offered by members of the school system’s Tech Team.

The Summer Meals Program started two years ago, and it was featured in a NoKidHungry documentary last summer.

Meals will be offered through the end of July.

Safe noshing

July 4 has come and gone, but outdoor entertaining season is going strong. Whether you’re packing a picnic, planning a cookout or simply dining alfresco, keep some simple ideas from the Virginia Department of Agriculture and Consumer Services in mind to help prevent foodborne illnesses.

Remember to wash your hands with soap and warm water for at least 20 seconds — and if you’ve just touched meat or poultry, wash your hands right away.

Keep cold foods cold and hot foods hot to keep bacteria from spreading. If you’re providing your cookout guests with a toppings bar for hot dogs and hamburgers, be sure to keep tomatoes, avocados, mayonnaise and other items on a tray of ice; be sure to replace the ice as it melts.

Remember that leftovers need to go in the fridge within two hours — or within one hour if the temperature outside has reached or exceeded 90 degrees. And if you can’t remember how long the food has been sitting out there, toss it. Foodborne illnesses lead to about 3,000 deaths and 128,000 hospitalizations every year, according to the U.S. Centers for Disease Control and Prevention.

If you’re planning a cookout, party, picnic, reception or other outdoor event, don’t forget that food safety advice is a phone call away. The USDA Meat and Poultry Hotline can be reached at (888) 674-6854 from 10 a.m. to 6 p.m. weekdays. AskKaren.gov is available all the time for chats and emails.

Get more details and advice at vdacs.virginia.com.

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