I thought about the advice I had given through the years when people had power outages.
Safety
Consider the source of your nutrition information.
With approaching graduations, weddings and other celebrations, cooking tasty and safe meals for groups is on a lot of minds.
Even though spring brings us warmer outdoor temperatures, we need cold storage temperatures in our kitchens.
Our basement storeroom and pantry were wading ponds.
As I shopped, I thought of several possibilities for health and safety-promoting gifts that won’t break your budget.
While there are many safeguards in place in the food industry, consumers share the responsibility for food safety.
Americans eat about 17 pounds of turkey a year per person.
Game meats are excellent sources of protein and similar in composition to domestic animal meat.
We can take steps to stay healthy by keeping our work environments a little cleaner.
The type of fiber apples contain, called pectin, has been linked with lowering blood cholesterol and potentially reducing the risk of heart disease.
Hair in food certainly grabs the attention of guests.
This has been the summer of botulism outbreaks.
Julie says mayonnaise does not make a great hair conditioner.
Getting a little sun, but not too much, has potential health benefits.
People expect safe food, and restaurants have a vested interest in providing safe food.
People expect safe food, and restaurants have a vested interest in providing safe food.
According to a 2004 report from the National Fire Data Center, more than 156,000 kitchen fires occurred in the U.S. in 2002.
Friendship bread batter is a type of starter culture similar to the sourdough starters used by the pioneers of the Old West.
How do you spot a fad diet or exercise device?
Producers need to keep an eye on scientific developments in agriculture and international health and food policies.
Only by achieving an accurate assessment and reduction of total risks can supply chain managers make informed decisions that lead to the least costly, most effective control of food risks.
Extension food and nutrition specialist Julie Garden-Robinson receives the Outstanding Engagement Award.
Improper canning can lead to food poisoning.
Planning is a vital part of fighting a flood.
The Field to Fork Wednesday Weekly Webinars will begin Feb. 10.
The gasket compound in used lids may fail to seal on jars, resulting in unsafe food.
The sessions will be held online from 2 to 3 p.m. Central time July 22 and 29 and Aug. 5.
Farmers markets and local food vendors need to take necessary precautions and safety measures to ensure the health of farmers, vendors and customers.
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