Julie Dantone, Supplemental Nutrition Assistance Program—Education Instructor
“Teaching those of all ages healthy eating habits and physical activity is rewarding, I did not realize there was such a need for food and food education in my community. I am proud to be a part of the SNAP-Ed team. It is satisfying seeing a child eat a fruit for the first time and loving it!”
Julie is one of the newest members of the Illinois Extension team in Fulton-Mason-Peoria-Tazewell Unit. She became a SNAP-Ed instructor in 2019. She works with youth and adults throughout Tazewell County and teaching them healthy eating and exercise habits.
Illinois Central College
EXTENSION SNAP-ED FOCUS AREAS
- Illinois Junior Chefs, youth cooking school
- Great Garden Detective, 3rd and 4th grades
- Organ Wise Guys, kindergarten, 1st and 2nd grades
- EAT.MOVE.SAVE educational booths, food pantries
- EatPlayGrow program, adults and their children
HONORS AND ACHIEVEMENTS
- University of Illinois Extension SNAP-Ed Team Programming Award 2019
- University of Illinois Extension Master Gardener
EXAMPLES OF JULIE'S PROGRAM PARTNERS
- Hensey Primary School, Washington
- First Church of God Food Pantry, Pekin
- Tazewell County Health Department
- Pekin Township Food Pan
FAVORITE SNAP-ED RECIPE
- 1 can (15 ounces) corn, drained or 1 and 3/4 cup cooked fresh corn kernels
- 1/2 cup green pepper, chopped
- 1/4 cup onions, diced
- 1 cup tomato, chopped
- 1/4 cup low-fat sour cream or nonfat yogurt
- 2 tablespoon low-fat mayonnaise or salad dressing
- 1 tablespoon vinegar
- 1/4 teaspoon dry mustard
- 1/4 teaspoon celery seed
1. In a large mixing bowl, combine corn, green peppers, onions, and tomatoes.
2. In a separate bowl, combine dressing ingredients. Mix well.
3. Pour dressing over vegetables and mix. Serve chilled.
Nutrition facts available on eat-move-save.extension.illinois.edu