Food

Temperatures are bouncing around 100 degrees almost every day, and even for East Texas, folks will agree that's a scorcher.

Summer is typically the season for golfers, swimmers and tennis players, not to mention children at play at various water parks and spraygrounds in the area.

There also are people at work in the heat of summer, too. Postal workers, emergency responders, construction and road repair crews and lawn maintenance workers to name a few.

It's also this time of year when moms and dads pay a little more attention to what the kiddos are packing for snacks in the heat.

"We try to keep them cool indoors, but we have a pool and they stay cool that way, too," said Erna Deboer, mother of two sons who take tennis lessons at Tyler Tennis and Swim. "We give them things like cereal bars for breakfast and lots of water. We say no to (heavy) meals and fast food and sodas."

Twelve-year-old Tom Deboer, a student at All Saints Episcopal School, is somewhat of an expert on keeping hydrated and healthy when the sun is heating up the practice court at 2 p.m.

"I bring four or five bottles of water," he said, noting that he's taken lessons for a year and a half. "I bring an ice pack, and a banana because of the potassium."

Garrison Pottkotter, 15, spends five to seven hours a day in the blazing sun as a lifeguard, but said he makes sure to take his lunch break in the shade.

"I eat a lot of fruit and drink a lot of water," he said. "I usually take one big break and eat an apple or an orange or a banana. I usually bring a ham sandwich, too. I stay away from junk food of any kind. I would not recommend it."

Pottkotter is an athlete at Robert E. Lee during the school year, playing baseball and running track, so he understands the importance of keeping hydrated and healthy when being active as temperatures rise.

"I drink about 20 glasses of water a day, and I have Gatorade everyday," he said, munching the last of an apple before heading back to the pool.

Elizabeth and Levi Crozier found their way to the snack bar, ordering up favorites by the pool.

"I had a coconut sno cone earlier," 7 and a half-year-old Elizabeth said halfway through her order of cheese nachos. "I like popsicles, too."

Rachel Wilson, 17, of Whitehouse, said the snack bar stays busier when it's hot out, and requests for sno cones increases.

"We have a 'sno cone hour' when the grill closes," she laughed. "We have a lot of choices to keep people hydrated. A lot of people come up and get Gatorade."

The Smith County AgriLife Extension Office notes that eating outdoors in the summer is not uncommon, but being prepared can mean the difference in family fun and a really bad memory.

Picnic foods should be chosen wisely, especially as temperatures rise.

According to information provided by the extension, those foods that require more handling for preparation, like sandwich fillings and watermelon should be considered carefully. Clean hands during preparation is key.

Anything that needs to remain cool should be packed well in an ice chest and stored in a shaded area, not in the trunk of a car. Consider mayonnaise-based foods as potentially hazardous if not kept cold.

Once a melon is cut, it also needs to remain cold because harmful bacteria can be present on the rind. Always wash melons and all fruits and vegetables before consumption or cutting and promptly refrigerate or pack in a cold ice chest.

If you cannot keep cold foods cold and hot foods hot, these foods do not need refrigeration.