Prairie Fare

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Prairie Fare: Spice Up Your Menus   ( 2012-02-09 )

Spices have a wide range of flavors, ranging from mild to hot and spicy.

Prairie Fare: Use Coupons Wisely   ( 2012-02-02 )

Yes, you can save money, but be sure that you are able to use the food within a reasonable period of time to ensure you enjoy foods at their safest and highest quality.

Prairie Fare: Beans Aren’t as Musical as You Might Think   ( 2012-01-26 )

Beans contain raffinose, a type of sugar that may be difficult for some people to digest.

Prairie Fare: Be Careful How You Thaw Food   ( 2012-01-19 )

Meat is among the most perishable of foods.

Hortiscope   ( 2012-01-19 )

Ron Smith answers questions about flowers, trees, gardens and shrubs.

Prairie Fare: Butter vs. Margarine: What’s the Verdict?   ( 2012-01-12 )

In 2009, each American ate, on average, about 4.9 pounds of butter and 3.7 pounds of margarine.

Prairie Fare: Reusable Grocery Bags Often Harbor Germs   ( 2012-01-05 )

In a 2011 University of Arizona study of 87 reusable bags, researchers noted a large number of bacteria in nearly all the bags and E. coli in about 8 percent of the bags.

Prairie Fare: Pingpong Exercises Your Body and Brain   ( 2011-12-29 )

When pingpong is played with a little spunk, you can burn as many calories as you would burn while walking at a moderate pace.

Prairie Fare: Food Safety Issues Continue to Surface   ( 2011-12-22 )

If you run a red light, do you get hit by a car every time? The answer is no, but you are placing yourself at risk.

Prairie Fare: Size and Color of Plates May Influence Portion Size   ( 2011-12-15 )

Since 1900, dinner plates, on average, have increased in size from 9.6 inches to 11.8 inches.

Prairie Fare: Dutch Ovens Cook Delicious Meals in All Seasons   ( 2011-12-08 )

Early colonists widely used their Dutch ovens, and many considered them prize possessions.

Prairie Fare: Expand Your Gift-giving Dollar With Food Mixes in a Jar   ( 2011-12-01 )

With a long list of family and friends, finding enough money to go around may be challenging.

Prairie Fare: Pomegranate Seeds Add a Festive Touch to Holiday Menus   ( 2011-11-23 )

Pomegranates are similar in their content of phytochemicals (natural plant chemicals) to blueberries and cranberries.

Prairie Fare: Snacking May Help With Weight Management   ( 2011-11-17 )

Eating smaller, more frequent meals is a good idea for many people.

Prairie Fare: Let’s Talk Turkey   ( 2011-11-10 )

Don’t forget the rules for handling food safely this Thanksgiving.

Prairie Fare: Hand Washing Is Critical for Preventing Illness   ( 2011-11-03 )

Scientists at the Centers for Disease Control and Prevention consider proper hand washing one of the most important ways to help prevent us from getting sick.

Prairie Fare: Keep Your Eyes on Potatoes   ( 2011-10-27 )

Potatoes are not as high in calories as you might imagine.

Prairie Fare: How Many Squash Varieties Can You Name?   ( 2011-10-20 )

Squash is a nutrient-rich, fiber-rich food, and it helps you meet the current goal to add more dark orange and gold vegetables and fruits to our diet.

Prairie Fare: Soy Foods Offer Variety and Nutrition   ( 2011-10-13 )

Are you familiar with edamame, natto or tempeh?

Prairie Fare: Spice Up Your Menus With Hot Chili Peppers   ( 2011-10-06 )

Capsaicin is the name of the chemical substance that gives the “heat” to peppers.