The Kansas State University Pollution Prevention Institute has formed a partnership with the Kansas Alliance for Wellness to present three upcoming workshops on minimizing food waste and keeping unused food out of local landfills.
The workshops will take place from 10 a.m. to 4 p.m. at the following locations:
June 14 – Salina Public Library.
June 21 – Iola courthouse.
June 28 – Oakley, Buffalo Bill Cultural Center.
There is no cost to attend and lunch will be provided. Please register in advance at www.sbeap.org.
The workshops follow a train-the-trainer approach, allowing participants to learn more about what they can do to address food issues in their community. Organizers say the training will follow the U.S. Environmental Protection Agency’s hierarchy of food recovery, which includes donating food to food-insecure populations as one of its top solutions.
The workshop also will include training on strategic communications, including advocacy, marketing and messaging, which can be used to conduct public campaigns aimed at food system policies.
The U.S. Department of Agriculture’s Rural Utilities Service provided funding for these workshops.
For more information or questions, contact Barb Goode at firstname.lastname@example.org or 785-452-9456.
The BWP is a free, interactive tool developed by NIDDK researchers that can help people create physical activity and calorie plans to reach their goal weight and maintain it afterward. The tool uses science-based technology to tailor recommendations to individual users and accurately calculate how their bodies adjust to changes in diet and physical activity.
If you have not yet tried the Body Weight Planner, we invite you to visit the new page to practice using the tool. A short instructional video can be found at https://youtu.be/v1gluQwieog.
If you eat foods with hot peppers, you likely know the spiciness, or heat, can vary a lot.
The heat comes from a group of compounds called capsaicinoids, including the well known capsaicin. This fiery compound causes “chemesthesis” in which the receptors inside the mouth react to pain, touch, and heat. Some may call it pain, others call it pleasure.
Chile pepper varieties have a varying amount of heat and can also be quite different within the same variety. Growing conditions will also determine heat in peppers. If the plant is stressed, the peppers will produce more capsaicin.
The pith, or white membrane, contains a majority of the heat from capsaicin. Simply cut out the pith, as well as the seeds, to cool down the heat. Save these to add back to a recipe if more heat is desired. The size of pepper makes little difference in heat pungency.
Source: The Science of Good Cooking, Cook’s Illustrated
It is not a food safety issue. It is a quality issue. If pectin is past the expiration date on the package, the product made with this pectin will not gel or work as it should. This is true for both liquid and dry pectin.
Dry pectin is made from citrus peel. Liquid pectin is made from apples. They are not interchangeable in recipes. For best results, use the type of pectin listed in the recipe.
The Partnership for Food Safety Education is hosting the seventh Consumer Food Safety Education Conference on March 6-9, 2019 in Orlando, FL. The theme for this conference is From Consumers to Chefs: Food Safety Education Matters. Learn more and sign up for email updates at http://cfsec2019.fightbac.org/. Abstract submission for conference tracks opens June 21, 2018. See http://cfsec2019.fightbac.org/abstract-submission/.
Artisan, or hearth, breads have some characteristics that make them unique. Here are some tips to evaluate these breads.
Aspect—Feel the weight, it should be appropriate for its size. Are the cuts on top open to allow expansion? Scoring will dictate the interior structure and visual appearance. The color should be golden, and darkly burnished is not always best.
Crumb Structure—Baguettes will have some marble-sized holes along with smaller holes. The cell walls will look translucent.
Flavor—This is a combination of the crust flavor and interior flavor. One should not overpower the other.
Balance—Sour flavor notes from fermentation should balance with malty notes. Browning from Maillard reactions should be balanced with interior flavors and added ingredients.
Texture—This varies by bread type and is the contrast of the crust and interior. It may be chewy, tender, tender, crispy, moist or dry.