Kids in low-income families are 29 percent more likely to have regular doctors’ visits when their parents have Medicaid coverage, according to a new study designed by health economist Eric T. Roberts of the University of Pittsburgh Graduate School of Public Health. Even though the Children’s Health Insurance program provides coverage to kids in low-income families, giving parents health insurance facilitates access to the health care system. “Physicians practicing in large, multi-group practices can see parents and children within the same practice. There are broad, spill-over effects of providing coverage to parents that accrue to children,” said Roberts. When kids have health care they’re more likely to grow into successful adults.
Learn how to cook this sweet dessert of Frozen Lime Pie with Tracy Maines. In anticipation of our Seasons at the Lake documentary, we’re giving viewers a taste of what’s to come (and how to make this recipe themselves.)
Frozen Lime Pie (pg 279 in My Cottage Kitchen Cookbook)
2 cans (14 ounces each) sweetened condensed milk
3 egg yolks
1 1/4 cups fresh lime juice
2 (9 inch) graham cracker pie crust
1 cup egg whites
1 cup sugar
Zest of 1/2 lime
Preheat oven to 300 degrees. In the bowl of an electric mixer combine the milk, egg yolks and lime juice. Mix on medium low speed. Divide mixture evenly between the two pie crusts and bake for 8 minutes until just set.
Giving Tuesday is a global social event that follows the widely recognized shopping occasions Black Friday and Cyber Monday. #GivingTuesday, November 28, will be a day unlike those buying-oriented days right after Thanksgiving. It’s a way to kick off the charitable season–the season of giving. It’s a day dedicated to getting involved in your local community. Whether it’s a donation of your time, money, or voice, we hope everyone will take part and give towards the organizations that are changing the community for the better.
In 1869, James and Elvira Scott purchased a farmhouse and 98 acres of farmland on what was called Sand Pond in upstate New York. The two moved in and within a year began boarding visitors at their spacious lake farm house. Today, nearly 150 years later, many area families still venture to the crystal clear waters of what is now known as Oquaga Lake near the Village of Deposit and the remaining Scott’s Family Resort. Seasons at the Lake is a one hour television documentary by WSKG Public Media. Filmmaker Brian Frey, looks at the remarkable history of Oquaga Lake and its resorts that drew vacationing families from every corner of the country, for decades.
HARRISBURG (WSKG) – State lawmakers are running into legal issues over a component of the budget plan they passed last month. Some $200 million of the plan is slated to be appropriated from a group that insures healthcare providers against malpractice claims. However, the group has sued to keep that money. The state established the Joint Underwriting Association in the 1970s, so lawmakers say they have the authority to appropriate its funds as needed. But the JUA contends its money are private, because it comes from investments and premiums from policyholders. Its employees also don’t receive state benefits. This is the second time the disagreement over the association’s status has resulted in a lawsuit.
WSKG is dedicated to promoting the arts of the region and beyond. So, we’re taking an art tour with our President and CEO, Greg Catlin. We’ll be visiting local galleries throughout the region, exploring the arts and meeting some of WSKG’s great listeners and viewers. That’s you. We hope you’ll join Greg and the personalities from WSKG at a gallery near you.
Seasons at the Lake not only documents the evolution of the American vacation, but also the cooking of Tracy Maines. She made some of her favorite recipes, showing us how food plays a role in binding families and their vacation traditions together. Stuffed Herb Tomatoes (pg 227 in My Cottage Kitchen Cookbook)
6 medium tomatoes, ripe
Fresh ground pepper
1 1/2 tablespoons garlic, minced
3 tablespoons green onions, minced
2 tablespoons fresh basil, minced
2 tablespoons fresh parsley, minced
1/2 teaspoon thyme
1/4 cup olive oil
1/2 cup Roasted Garlic Croutons, crumbled (see recipe in section ‘Salads and Dressings’)
1/2 cup Parmesan cheese
Preheat oven to 400 degrees. Remove the stems and cut the tomatoes into half crosswise. Gently press out the juice and seeds.