Looking for a way to teach kids about wheat and foods made with wheat?
The Wheat Foods Council has a fun and informative resource that shows how wheat is grown, harvested and made into flour and foods. They also have a presentation, recipes and games to help kids learn even more.
On the outside, they look like hot peppers. But don’t be fooled! These small, sweet peppers have very little heat. But they pack flavor!
Shishito peppers are mainly mild in flavor, but one in ten may have a little heat. The Japanese name for these is shishi which means lion. The tips of the peppers are puckered and looks a bit like a lion head.
Farmers markets and some grocers may carry these. Look for peppers with wrinkles and twists, a narrow shape and about three inches long. They are usually green, but may have red and orange color also. Store refrigerated in a paper bag up to two weeks.
Grill, roast, or sauté to blister the skin with a little vegetable oil, season with salt or other seasoning and serve immediately.
Keep the refrigerator and freezer doors closed as much as possible to maintain the cold temperature.
The refrigerator will keep food safely cold for about 4 hours if it is unopened. A full freezer will hold the temperature for approximately 48 hours (24 hours if it is half full and the door remains closed).
Food may be safely refrozen if it still contains ice crystals or is at 40 °F or below.
Obtain block ice or dry ice to keep your refrigerator and freezer as cold as possible if the power is going to be out for a prolonged period of time. Fifty pounds of dry ice should hold an 18-cubic-foot full freezer for 2 days.
If the power has been out for several days, then check the temperature of the freezer with an appliance thermometer or food thermometer. If the food still contains ice crystals or is at 40 °F or below, the food is safe.
If a thermometer has not been kept in the freezer, then check each package of food to determine its safety. If the food still contains ice crystals, the food is safe.
Discard refrigerated perishable food such as meat, poultry, fish, soft cheeses, milk, eggs, leftovers, and deli items after 4 hours without power.
When preserving food, begin with good-quality fresh foods. Quality varies among varieties of fruits and vegetables. Examine food carefully for freshness and wholesomeness. Discard diseased and moldy food. Trim small diseased lesions or spots from food.
Can fruits and vegetables within 6 to 12 hours after harvest. If you must delay the canning of other fresh produce, keep it in a shady, cool place or in the refrigerator for one to two days.
Most bacteria, yeasts, and molds are difficult to remove from food surfaces. Washing fresh food reduces their numbers only slightly. Peeling root crops, underground stem crops, and tomatoes reduces their numbers greatly.
Disposable wipes are a convenience in many ways. But they are not all the same. The key is to use them for their intended purpose such as personal care, hand cleansing, or disinfecting at home, work, or other places.
Wipes are made of polyester, polypropylene, cotton, wood pulp, or rayon fibers formed into sheets. They are moistened with water and other ingredients, such as cleansing and moisturizing agents or preservatives to prevent the growth of bacteria and molds.
Some safety tips for using wipes include:
Use only on unbroken, intact skin.
Let skin dry thoroughly after use.
Keep containers closed to keep wipes moist.
Discard used wipes to prevent cross contamination.
If you have sensitive skin or specific allergies, always read the label before using wipes.
As August rolls in, school will be starting again. It is a good time to get kids started with healthful eating and active lifestyles.
The Academy of Nutrition and Dietetics celebrates Kids Eat Right Month™ to focus on kids.
To help encourage kids to eat right, get them in the kitchen. Kids as young as three can help do simple tasks to have them help make a recipe or prepare a meal. When they help in the kitchen, they are more willing to try new foods.