July is National Pickle Month.

Mowing and other yardwork count as physical activity.

Following food safety tips prevents foodborne illness from spreading at picnics.

Canned goods do not last forever, so be sure to check dates on foods periodically.

Consider food safety when cooking and eating outdoors.

Sun exposure of 15 minutes, two or three times a week, is enough to produce adequate vitamin D.

Charcuterie boards can make a full meal with all the food groups.

Dark leafy greens are rich in carotenoid pigments and vitamin K.

Fresh and dried herbs can add flavor without salt.

Check your refrigerator and cupboards to ensure you are following safe food storage practices.