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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.
NDSU Extension Service: Addressing Family and Consumer Needs   ( 2014-03-24 )
Extension provides North Dakotans with the knowledge and skills they need to improve their health, nutrition and quality of life.
Prairie Fare: Frozen Foods Have Inspired Menus for More Than 80 Years   ( 2014-02-13 )
Because the canned food industry was short on packaging and processing supplies during World War II, the frozen foods industry took great strides.
Prairie Fare: Are Your Cupboards Fodder for a Reality Show?   ( 2014-01-30 )
Some food packages say ‘use by’ and other foods say ‘sell by.’
Spotlight on Economics: Emerging Food Risks and Mitigation Challenges   ( 2014-01-15 )
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.
Prairie Fare: Today’s Pressure Cookers Are Not Like Grandma’s   ( 2014-01-09 )
Some people use the words “pressure cooker” and “pressure canner” interchangeably, but pressure cookers and pressure canners are two different devices.
Prairie Fare: Buffet Food Order Affects Your Food Choices   ( 2013-11-21 )
Try putting large trays of veggies and fruits first, and place the higher-fat, higher-calorie foods farther down the buffet line.
Prairie Fare: Know Your Slow Cooker   ( 2013-11-07 )
The U.S. Department of Agriculture recently updated its slow cooker tips.
Prairie Fare: Squash Soup Warms an Autumn Evening   ( 2013-10-31 )
When you mix nutrient-rich, orange-fleshed squash with chicken broth, sautéed onions and spices, you have a hardy, delicious autumn soup that fills your home with a delicious aroma.
Prairie Fare: Canned Food Gets Thumbs Up for Cost, Nutrition and Convenience   ( 2013-10-24 )
As we move toward colder weather and many of our favorite fresh fruits and vegetables become more expensive, you might stretch your budget by visiting the frozen foods aisle and the canned foods aisle more often.
NDSU Researchers Find Bad Bacteria Reducer   ( 2013-10-01 )
A mood enhancement substance may help fight dangerous bacteria.
Prairie Fare: Just One Lick of Batter Could Make You Sick   ( 2013-09-19 )
Cookie dough and cake batter usually contain raw eggs, which may be contaminated with salmonella.
Prairie Fare: Use Safe Containers for Canning, Preparing Foods   ( 2013-09-05 )
Containers that are “food grade” must meet higher standards for sanitation and safety.
Prairie Fare: Try Protein-rich Quinoa on Your Menu   ( 2013-08-29 )
Often called the “mother grain,” quinoa has been used for food for at least 5,000 years.
Prairie Fare: Be Appreciative of Your Modern-day Appliances, Including Microwave Ovens   ( 2013-08-22 )
At one time, cooking temperatures were determined by the amount of time you could hold your hand in the oven.

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