We're here for you

The Frederick County Family and Consumer Sciences Department is here to provide educational programs that help people live their best lives and achieve their health and financial goals.

Have you ever wondered how to prepare a healthy meal on a budget? How to safely can your own garden vegetables, preserves, or other foods? How to get or understand your credit report? Or even how to create a budget you can stick to? We can help with that! 

We offer educational programs in the community and at our office which are evidence based, easy to understand, and focused on helping you make positive changes that work in your life. 

University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.

Contact Us

Joi Vogin, FCS Educator, Nutrition
301 600-3573  or  jvogin@umd.edu

Michelle Feng, FCS Educator, Financial Wellness
301-600-1598 or yfeng2@umd.edu

Linda Smith, FCS Administrative Assistant
301-600-1599  or  llsmith@umd.edu

 

Explore Our Programs

Links to Resources and Articles

Health and Wellness Links

Finance Links

Food and Nutrition Links

Butterball Turkey Talk-Line 1-800-288-8372 through December 23rd

USDA Meat & Poultry Hotline 1-888-674-6854 10am-4pm & after hours recordings.  Or check out online USDA Meat & Poultry Hotline to search the answers to thousands of typical questions.

Land O'Lakes - Holiday Baking Hotline 1-800-782-9606, November 1 - December 24th

Ball Canning - Help Line 800-240-3340

UME Home Food Preservation and Canning

The USDA Complete Guide to Home Canning can be found on the the University of Georgia website.  It is extremely important that home canners use only up-to-date, scientifically tested methods as improper canning presents a serious risk of foodborne illness from Clostridium botulinum.