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Prairie Fare: Can Rhubarb Become Toxic?   ( 2015-05-28 )
According to a widely circulated Facebook post launched in another state, rhubarb could become toxic (poisonous) after a frost. Could that be true?
Prairie Fare: Try a Fruit With Appeal   ( 2015-05-14 )
Bananas have been a popular fruit for thousands of years. In early times, bananas were held in such high esteem they became known as the "fruit of the wise man" and "fruit of paradise."
Prairie Fare: Safe Food Preservation Advice Comes Early This Year   ( 2015-04-30 )
About 30 botulism cases are reported yearly in the U.S. and most of those cases are associated with food canned improperly at home.
Prairie Fare: Is It Time for An Oil Change in Your Recipes?   ( 2015-04-09 )
We have many oil choices in the grocery store, and some of them are more healthful than others.
Prairie Fare: Be the Grill Master This Spring   ( 2015-03-26 )
Our spring season beckons us to enjoy dining and cooking outdoors.
Prairie Fare: Beware of Weight-loss Promises   ( 2014-12-31 )
Obviously, diet products are big business, especially since two out of three people are overweight.
Prairie Fare: Be Sure Turkey Time Inspires Memories, Not Nightmares   ( 2014-11-13 )
Regardless of how you decide to prepare your bird, ensure a successful and safe turkey dinner by taking some precautions.
Prairie Fare: Hand Washing Really Does Cut Illness Rates   ( 2014-10-30 )
The Centers for Disease Control and Prevention refers to hand washing as the single most important means of preventing the spread of disease.
Prairie Fare: Feeling Guilty About Throwing Food   ( 2014-10-02 )
According to a 2014 report from U.S. Department of Agriculture Economic Research Service, about 31 percent of the 430 billion pounds of food available is lost annually.
Prairie Fare: Prolific Zucchini Has Many Uses   ( 2014-07-31 )
A 1/2-cup serving has about 15 calories, plus it contributes some fiber, vitamin C, potassium, B vitamins and beta carotene to the diet.
Prairie Fare: Say Goodbye to Old Cutting Boards   ( 2014-07-24 )
Cleaning your cutting boards thoroughly and replacing them when necessary is a way to maintain food safety in your home.
Prairie Fare: Pickled Green Beans Inspire Canning Intentions   ( 2014-07-03 )
When selecting fresh green beans, look for beans that are deep green and straight, and snap easily.
Prairie Fare: Botulism Not Only Linked to Home-canned Foods   ( 2014-06-26 )
We usually associate foodborne botulism with foods improperly canned at home, but other foods also have been implicated.
Prairie Fare: Remember These Safety Tips When Grilling   ( 2014-06-19 )
Have a healthy respect for grills.
Prairie Fare: Freeze in the Heat of Summer   ( 2014-06-12 )
Do you know how to do the butcher wrap, drugstore wrap and the casserole wrap?
Prairie Fare: How Do You Define These Food and Agriculture Terms?   ( 2014-05-22 )
As a late-night comedian famously showed with his “person on the street” interviews, people do not necessarily know what “gluten” is.
NDSU Extension: 100 Years of Extending Knowledge, Changing Lives   ( 2014-05-05 )
NDSU Extension is celebrating its 100th anniversary with events on campus May 8 and at county offices this spring.
Prairie Fare: Be Aware of Food Safety in Restaurants and at Home   ( 2014-05-01 )
The Center for Science in the Public Interest recently studied “solved” foodborne illness outbreaks in the U.S. The center reported 28,000 people were sickened in 1,610 restaurant-related outbreaks during a 10-year period, compared with 13,000 people sickened in 893 outbreaks at home.
Prairie Fare: Savor the Taste of Umami   ( 2014-04-24 )
If you combine foods containing the umami compounds, the resulting flavor is more intense than the food’s flavor by itself.
Prairie Fare: “Microwave It” Guide Teaches Safe Food Handling and Provides Recipes   ( 2014-04-17 )
Today, most households have a microwave oven and use it nearly every day.

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