Six locations will be host workshops for local foods entrepreneurs to learn about food safety, business practices, sales tax and more. This is a brought to you by K-State Research and Extension, Kansas Department of Agriculture, and the Kansas Center for Sustainable Agriculture and Alternative Crops.
North Dakota State University Extension is offering their popular webinar series entitled Field to Fork. The 2025 edition will be held on Wednesdays from February 12 to May 7 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/2025-field-fork-webinar-series. All webinars will be recorded.
Score a touchdown at your party by serving great food, and winning with safe food!
Clean: Prepare for the win!
Separate: Your best defense!
Cook: A game winner!
Chill: Don’t let the clock expire!
Learn more at https://www.foodsafety.gov/blog/dont-let-end-zone-become-danger-zone-your-guide-hosting-penalty-free-super-bowl-party
Eggnog is a holiday party classic that dates back to the 13th century. This creamy, thick, spiced egg drink is a favorite for many worldwide.
Because eggnog uses eggs, there are ways to make it safely to prevent giving the gift of foodborne illness. And don’t let the added alcohol fool you! The alcohol will not kill bacteria.
Instead of using raw eggs, use pasteurized eggs. They have been commercially pasteurized with a low temperature heat treatment that destroys Salmonella without changing the physical and nutritional properties of the eggs. They are slightly higher in cost to standard eggs, but are worth the price to prevent foodborne illness. Egg substitutes are also an option.
Another, and even safer, method is to make a cooked egg base.
If buying prepared eggnog, read the label to be sure it is pasteurized.
Sources: https://bit.ly/3yoWJzX and https://eggsafety.org/national-eggnog-month-make-safely/
Six locations will be host workshops for local foods entrepreneurs to learn about food safety, business practices, sales tax and more. This is a brought to you by K-State Research and Extension, Kansas Department of Agriculture, and the Kansas Center for Sustainable Agriculture and Alternative Crops.
The North Central Food Safety Extension Network is hosting three webinars for food entrepreneurs or those interested in the topics to be presented. The topics include:
Karen Blakeslee, M.S., Extension Associate, Kansas State University
Speaker:
Dr. Mary-Grace Danao, Research Associate Professor, University of Nebraska-Lincoln
Are you planning a holiday party or buffet? Don’t forget to plan steps to keep food safe. Here are some reminders from our friends at Fight Bac!®
From a simple sandwich, to the star of a holiday dinner table, ham is a popular choice for many meals. The choices for ham include fresh, cook-before-eating, cooked, picnic, and country types. So, each type of ham has its own storage and cooking times.
Ham comes from the leg of the pork animal. Fresh ham is uncured and will be labeled “fresh” in the product name. They must be cooked before eating and will have a pale pink or beige color, like a pork roast. Cured ham or cured-and-smoked ham will have a deep rose or pink color. Country ham and prosciutto will have a pink to mahogany color. These can be eaten cold or heated.
The estimated amount per serving to buy is:
Reheat cooked ham in the oven at 325°F to an internal temperature of 140°F as measured by a thermometer. A bone-in spiral ham will take about 10-18 minutes per pound.
For more information on ham, see this USDA publication entitled Ham and Food Safety.
Bake before you taste! Here are some reminders about safely baking treats for family and friends, not just during the holidays, but all year long from the Partnership for Food Safety Education.
When it’s cold outside, what a better way to warm up your home with some freshly made bread! Get creative and submit your original recipe to the National Festival of Breads in 2025.
Entries are now being accepted until January 16, 2025. The categories include quick breads and yeast breads. This contest if for adult amateur bakers only. See the 2025 Official Rules & Regulations for all details and how to enter.
Submit your recipe and information on the National Festival of Breads Entry Form.