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You Asked It!

Posted on by Marci Metz

The October issue is now available!  You Asked It! is a monthly newsletter created by the Kansas State Rapid Response Center.  Each month contains timely articles related to food. The RCC website can be found at http://www.rrc.k-state.edu/

October topics include:

A New Steak in Town
Obesity Prevalence in 2015
National School Lunch Week
Preserving Venison Safely
Canned Pears Turn Pink
Canning Fruit Puree
MyPlate for Older Adults
Making Homemade Cheese

You can find it in the following locations:

http://enewsletters.k-state.edu/youaskedit/category/october-2016/

By:  Ashley Svaty

 

You Asked It!

Posted on by Marci Metz

The September issue of You Asked It! is now available from the Rapid Response Center.  Topics featured in this newsletter include:

  • Handing dough safely
  • “Cooler corn”
  • Food Safety Education Month
  • Prepare Kansas
  • Waffles
  • Preparing vegetables to freeze
  • Double dipping
  • Preserving pumpkins
  • Backyard poultry safety

The newsletter can be accessed at http://enewsletters.k-state.edu/youaskedit/category/september-2016/

By:  Ashley Goudey

 

You Asked It!

Posted on by Marci Metz

The August issue of You Asked It! is out and features the following topics:

  • Peach Season
  • Wonderful Watermelon
  • Back to School (Packing healthy lunches)
  • Wheat Foods for Kids
  • Shishito Peppers
  • Keeping Food Safe During Power Outages
  • Chewy Chicken
  • Starting with Good Food when Canning
  • Disposable WipesYou asked it
  • Kids Eat Right Month

Interested in a topic?  Click here to access the You Asked It!

By:  Ashley Goudey

You Asked It

Posted on by Ashley Goudey

The July Issue of You Asked It! is now available at http://enewsletters.k-tate.edu/youaskedit/category/july-2016/

Topics include:

  • New Food Preservation Videos
  • Are Pesticide Residues a Risk?
  • ..Kalettes!
  • Mason Jar Lid Pies
  • New Ball® Blue Book
  • Flavored Vinegar
  • Floating Fruit in Jam
  • Can Epsom Salt be Added to Jelly or Jam?
  • What is Mechanically Tenderized Beef?

By:  Ashley Goudey