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USDA to Relax School Meal Mandates
The U.S. Secretary of Agriculture has signed a proclamation to restore local control in school lunch programs in the whole grains, sodium, and milk guidelines. Schools are finding that many kids throw these foods away. While the schools may be com (More)
Are All Fruits High in Acid?
Low acid fruits include bananas, Asian pears, pineapple, persimmons, papayas, figs, and dates[/ (More)
National Festival of Breads
Come one, come all! Join in on the fun at the National Festival of Breads! This event will be held at the Hilton Garden Inn, Manhattan, KS, on June 17, 2017. In lieu of an entry fee, please bring a non-perishable food to support the Flint Hills Br (More)
Rhubarb and Asparagus After a Frost
Is rhubarb and asparagus that has been frosted safe to eat? A light frost will not harm rhubarb.  However, if temperatures were cold enough to cause the r (More)
The Scoop on Kitchen Sponges
Kitchen sponges are notorious for trapping food particles which can lead to bacterial growth. This can lead to cross contamination and foodborne illness. In (More)
New Way to Pasteurize Eggs
Out of all eggs sold in the U.S., only three percent are pasteurized. By pasteurizing eggs, this could reduce illnesses from Salmonella. Currently, (More)
Flour Recall in Canada
A nationwide recall of flour in Canada has led to a class-action lawsuit. The recall is due to 26 cases of E. coli including six hospitalizations, but no de (More)
National Kitchen Klutzes of America Day
Are you a klutz in the kitchen? There is a special day just for you! June 13 is designated as “Kitchen Klutzes of America Day.” While there is no record (More)
Color Changes in Red Meat
It’s likely you’ve seen it. You take a steak out of the package and you see brown or discolored spots. It is still safe to eat? As long as the meat was kept cold and is not past its best-by date, most likely, it is safe to eat. If it smells, that (More)
Grill with the Right Tools!
Grab the tongs, platters, spatulas, and don’t forget a food thermometer! Taking the temperature of food is the safest way to check for doneness. T (More)
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