‘Making It Grow’ wins 12th Telly Award for crisp segment on mason jar salads
By Jim Melvin
College of Agriculture, Forestry and Life Sciences
Public Service and Agriculture
Clemson Extension’s Amanda McNulty and Sean Flynn, along with the rest of the crew of “Making It Grow,” recently won another prestigious Telly Award for a 2015 segment titled “Mason Jar Salads.”
This is the third Telly Award for McNulty, who has hosted “Making It Grow” since 2012. The live, interactive show – which is produced by SCETV and Clemson University – has won 12 Telly Awards overall since 2000. Flynn has been the show’s producer since 1999.
“As Extension’s role in the community expands into topics such as food safety and nutrition, ‘Making It Grow’ has looked for collaborative ways to support these efforts,” McNulty said. “But we still love gardening most of all.”
“Mason Jar Salads,” which premiered on June 16, 2015, won a bronze award in the “How-To / Instructional category.”
The segment featured “food stylist” Laurie Aker, who demonstrated how to use the large, clear-glass jars to build four-layered salads that maintain their freshness for up to a week:
“There are tons of benefits to using mason jars,” said Aker, who is the official spokeswoman for the organic food supermarket chain Earth Fare. “They keep your ingredients nice, crisp and flavorful. Also, they’re great time-savers. You can make them ahead of time – four to five days out – and they’re ideal for work, car trips, camping trips and even for kids who are going to day camps.”
In addition to her latest Telly Award, McNulty was the 2015 recipient of the Zone VIII Horticulture Commendation, which was awarded by the Garden Club of America. Zone commendations are given to non-member individuals or organizations that have made significant contributions to horticulture. Zone VIII covers South Carolina, Georgia, Florida and Alabama.
“Making it Grow’s” hour-long broadcasts are shown live at 7 p.m. Tuesdays on SCETV and on tape-delay at 8 p.m. Tuesdays and 3:30 p.m. Saturdays on the SC Channel.
Mason Jar Salads
1. The bottom layer is the dressing.
2. Layer two is the hardier vegetables, such as snap peas, cucumbers, tomatoes and red onions.
3. Layer three is the “fun layer”: chicken, nuts, seeds, grains, fruit and cheese.
4. And layer four is the lettuce and other greens.
5. Close lid tight, and refrigerate.
6. Salads stay fresh for up to a week!