Field to Fork is a program to provide information about growing, transporting, processing and preserving specialty-crop fruits and vegetables safely.

Poultry, red meats, game and seafoods are low-acid foods and must be processed in a pressure canner to assure their safety. This publications provides general tips for high-quality products, general procedures and recipes.

This series share tips for saving money while buying and making healthy and delicious food.

Use these ideas to help you choose healthful foods to donate to food pantries.

Scandinavian immigrants brought many food traditions to North Dakota. You might be familiar with foods such as lutefisk, lefse, Swedish meatballs, rømmegrøt, pickled herring, pickled beets, rye bread and a variety of baked goods.

This pocket guide provides creative ideas for using fruits and vegetables as part of nutritious meals and snacks. Be sure to wash your hands with warm, soapy water before and after preparing food. Rinse fresh fruits and vegetables, even those you peel, under running tap water.

We chose the recipes in this cookbook because they are tasty, nutritious, economical and easy to prepare. We hope some become your family favorites!

Chef's should not depend on their instincts, cooking time, oven temperature or product appearance to determine when a product is done: thermometers are important tools for protecting foods.

You’ve probably heard the expression “An apple a day keeps the doctor away.” Research continues to show that the fiber and natural antioxidants and other phytochemicals (plant chemicals) in apples may help prevent chronic diseases.

Pulses are the dry edible seeds of legumes. They include lentils, peas and chickpeas. They are an excellent source of fiber, protein and a variety of vitamins and minerals.