Master Gardeners, 4-H youth and avid gardeners in 18 counties will grow vegetables for donation to food pantries.
Safety
The COVID-19 pandemic may result in meat shortages at grocery stores.
Raw ground beef and raw eggs pose a health risk.
Webinar topics will include starting vegetables from seed, pressure cooking and canning, and how to support pollinators.
Canning lids have become a hot commodity.
Whenever we move food preparation and serving outdoors, the risk for foodborne illness tends to increase.
Flour technically is a “raw” food and it should be heated prior to eating.
Cross-contamination is a major food safety issue to avoid during gatherings.
Don’t have a memorable event for all the wrong reasons, such as guests become ill.
4-H’ers tested their knowledge of grilling and food safety techniques.
Extension has added or strengthened programs in response to North Dakotans’ concerns.
A new Extension program will help make family meals a reality.
She serves as the western area community health and nutrition specialist.
Use research-tested recipes and proper canning methods.
NDSU Extension is celebrating its 100th anniversary with events on campus May 8 and at county offices this spring.
Extension provides North Dakotans with the knowledge and skills they need to improve their health, nutrition and quality of life.
A mood enhancement substance may help fight dangerous bacteria.
Fruits and vegetables add color, texture, flavor and nutrition to menus without adding a lot of calories.
Staying alert and keeping things that can catch fire away from heat sources are two ways to stay safe in the kitchen.
Maximize your nutrition regardless of the form of fruits and vegetables you choose.
Handling wild game improperly in the field or cooking it incorrectly at home can ruin the meat.
Foodborne illness cases tend to increase as we move food preparation outside.
Eating protein in the form of eggs helps sustain our energy.
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