K-State Research and Extension

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You Asked It!

Author: Karen Blakeslee

The Rapid Response Center was formed in 1995 as a resource for Kansas State University Research & Extension Agents. Resource topics included Food Science, Human Nutrition, Food Service, Textiles, Home Care and other consumer topics. Since that time, the Center has grown to be of valuable assistance to Kansas State University Extension Specialists in those areas.

Power Outage Food Safety Tips

Posted on by Karen Blakeslee
refrigerator
Monitor temperatures with an appliance thermometer in the refrigerator and freezer.
Photo: USDA Flickr

Winter is in full control which can lead to power outages from storms. Knowing how to determine if food is safe and how to keep food safe will help minimize the potential loss of food and reduce the risk of foodborne illness.

Always keep meat, poultry, fish, and eggs refrigerated at or below 40 °F and frozen food at or below 0 °F. This may be difficult when the power is out.

Keep the refrigerator and freezer doors closed as much as possible. An unopened refrigerator will keep food safely cold for about 4 hours. A full freezer will hold the temperature for approximately 48 hours (24 hours if it is half full) if the door remains closed. Obtain dry or block ice to keep your refrigerator 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. Plan ahead and know where dry ice and block ice can be purchased.

Food thermometers and appliance thermometers will help you know if the food is at safe temperatures. Keep appliance thermometers in the refrigerator and freezer at all times.

Prepare one meal at a time so there are no leftovers. Don’t leave food sit at room temperature or in warm environments for more than two hours as this can lead to bacterial growth.

There are options to cook food. A fireplace is handy, but do not use charcoal in a fireplace as it can emit carbon mon-oxide. Use a camp stove, charcoal grill or gas grill in an outdoor space with plenty of ventilation.

Stock up on foods that do not require any cooking or refrigeration. Examples include peanut butter, canned meats, whole grain chips or crackers, fresh fruit, canned fruit, dried fruit, and many others. Don’t forget your pets! They also need nourishment in an emergency.

Handwashing is still important! Use bottled water and soap if running water is not available. Use disposable utensils and plates for easy clean up. Heat water on the outdoor grill to wash other items.

Learn more from the resources on the K-State Extension Food Safety website.

 

Be the MVP of your Super Bowl Party!

Posted on by Karen Blakeslee
food safety football party
Photo: USDA Flickr

The big game is almost here and it’s time for a party! And where there’s a party, there’s food! Be the MVP of your party with these food safety tips:

Clean: Prepare for the win!

  • Start by washing your hands with warm soapy water for 20 seconds.
  • Wash and sanitize all dishware and utensils.

Separate: Your best defense!

  • Keep raw meat and poultry away from ready-to-eat foods.
  • Use a clean utensil for each dish.
  • Use a clean plate when going for second helpings of food.

Cook: A game winner!

  • Use a food thermometer to check for doneness
  • All poultry—165°F
  • Burgers and sliders—160°F
  • Soup and reheated foods—165°F

Chill: Don’t let the clock expire!

  • Keep hot foods hot and cold foods cold.
  • Put out food in batches.
  • Follow the 2-hour rule.

Source: Foodsafety.gov

Heartland Food Business Coalition

Posted on by Karen Blakeslee

Heartland Food Business CoalitionThe Heartland Food Business Coalition is the new version of the former Heartland Regional Food Business Center after this program was cancelled in 2025.

The goals and mission of the Heartland Food Business Coalition continue to support small and mid-size food and farm entrepreneurs to get the right resources at the right time. The members still include Kansas, Iowa, Missouri, Nebraska and Oklahome.

Do you need assistance? Fill out the online form to reach one of the Kansas navigators.

Add Red-Colored Foods to February Meals

Posted on by Karen Blakeslee
Red fruit and vegetables
Photo: Canva.com

In February, the color red becomes front and center for many reasons. From Valentine’s Day, to National Wear Red Day®, and American Heart Month, these events and more allow you to incorporate this bright color into each day.

One way to add more red is through food! Many fruits and vegetables have naturally red pigments including tomatoes, red bell peppers, red onions, beets, red apples, raspberries, cherries and many more. Even during cold winter months such as February you can find many options. Choose to add a red food each day to your meals using the Kansas Seasonal Local Food wheel.

Don’t forget to check the options for canned foods, frozen foods and dried foods where there are many red foods in these aisles of your local grocery store. Frozen strawberries, canned or pickled red beets, and dried cranberries can add pops of red color to many meals.

Besides the bright color, red fruits and vegetables provide nutritional benefits such as lycopene and anthocyanins which support heart health as well as dietary fiber. It’s a win-win for February!

Bake for Family Fun Month

Posted on by Karen Blakeslee
baking
Photo: Canva.com

When it’s cold outside, warm up your home by baking some tasty treats! The Home Baking Association designates February as Bake for Family Fun Month.

Baking brings people together at home, in the classroom, or other community programs such as 4-H. The Home Baking Association has designed a 4-week lesson plan to help plan activities.

Week One – Learn the baking fundamentals. This helps build confidence and helps ensure a successful outcome in the weeks to come.

Week Two – Celebrate your favorite Valentine by baking a favorite treat such as heart-shaped cookies.

Week Three – Baking can honor generations of recipes and cultural traditions. You can explore your own family baking traditions along the way.

Week Four – Spread the joy of baking by sharing your treats with family, friends, neighbors, or those in need.

2026 Field to Fork Webinar Series

Posted on by Karen Blakeslee
Field to Fork
Participants will learn research-based information all the way from garden or field to the table.

North Dakota State University Extension is offering their popular webinar series entitled Field to Fork. The 2026 edition will be held on Wednesdays from February 11 to April 15 from 2-3pm CST.

These webinars are presented by NDSU faculty and other invited speakers from surrounding states. Topics are typically focused on gardening and preserving food.

See the full list of webinars and registration at https://www.ndsu.edu/agriculture/extension/events/2026-field-fork-webinar-series. All webinars will be recorded.

2026 Local Food Producer Workshops

Posted on by Karen Blakeslee

If you want to sell food products locally, that includes farmers markets, festivals, craft malls or other direct-to-consumer opportunities, the 2026 Local Food Producer Workshops are for you!

Registration is now open to attend a workshop that fits your schedule and location. Please note that each locations has it’s own schedule and speakers. The cost is $25 per person. The Kansas Department of Agriculture Weights and Measures personnel will be at each location to certify your scales for no cost.

See all information and registration information located on the Kansas Local Foods website.

Local Food Producer Workshop

Food Safety Webinars

Posted on by Karen Blakeslee

The National Center for Home Food Preservation is hosting two food safety webinars in early 2026. Registration will be announced in early 2026.

January 30 | 12-1 PM EST

Dr. Scott Whiteside of Clemson University will discuss botulism and what you need to know to keep your pantry safe.

February 13 | 12-1 PM EST

Andy Hirneisen, MA from Penn State Extension will guide you through freeze-drying.National Center for Home Food Preservation webinarsg.

Freeze Drying Workshop

Posted on by Karen Blakeslee

If you are interested in freeze drying, here is a workshop opportunity that is being offered by the University of Nebraska-Lincoln Food Processing Center.

From fruits and veggies to full meals, freeze drying makes food shelf-stable, easy to store, and simple to rehydrate. Whether you’re prepping for emergencies, planning your next camping trip, or just curious about food science, this workshop will show you why freeze drying is the ultimate preservation technique.

The hands-on workshop will be held:

Freeze Drying for Fun and Profit
April 11-12, 2026
Food Innovation Center on Nebraska Innovation Campus
Lincoln, NE

 

Judging Food Preservation Exhibits

Posted on by Karen Blakeslee
Judging food preservation exhibits
Judging food preservation exhibits
Photo: KSRE

The National Center for Home Food Preservation has updated their guide for judging home food preservation exhibits at fairs, festivals or other special competition events.

Judging of exhibits is often included as a way to add excitement and anticipation. In order for these activities to take place in a meaningful way, however, knowledgeable people willing to participate as judges must be identified. Judging should be a recognition of quality work on the part of those who enter exhibits.

Judging requires basic rules and standards from the sponsor, as well as concentration and practice on the part of the judges. The purpose of this guide is to provide best practices when judging home preserved foods as part of a state, county, or local agricultural fair. It is recommended that fair superintendents follow these best practices when organizing their competition. It is essential that the judges be well informed about the activity they are critiquing and that they know the standards required for prize-winning quality. Applying uniform standards is the only way to defend placing decisions, give reasons for award placements, and avoid the pitfalls of personal bias.

The Judging Home Preserved Foods at the Fair guide was updated in October 2025 by a group of Extension professionals as par of the Food Safety Extension Network.

Reference to any specific commercial products, process, service, manufacturer, or company does not constitute its endorsement or recommendation. Paid for by Kansas State University