There have been questions regarding spread of the virus that causes COVID-19 through drinking water.
The warmer weather and spring migration this March have us all thinking of better days ahead. Unfortunately, it also has us thinking about flooding again this spring.
If you have a question related to food or families, our team of experts is ready to help.
Understanding how swapping ingredients, adding ingredients, increasing or decreasing ingredients and making changes to processing plays a vital role in ensuring that home-canned products are safe.
Holiday traditions include making tasty treats from frosted sugar cookies to homemade ice cream. They are all delicious, but hidden bacteria could be lurking in uncooked eggs, so refrain from tasting raw cookie dough or cake batter. Even grade A eggs with clean, uncracked shells can be contaminated with Salmonella Enteritidis bacteria.
March is National Nutrition Month® and this year the Academy of Nutrition and Dietetics encourages Americans to "Go Further with Food." When it comes to food and nutrition, one thing most health professionals agree on is we could all benefit from eating more fruits and vegetables.
“Eat your fruits and veggies!” You have probably heard this saying since you were a little kid and perhaps you are now telling your kids to do the same. There is a reason we are encouraged to eat our greens from a young age; these colorful foods are full of vitamins, minerals, and fiber. The USDA recommends adults consume two cups of fruits and three cups of vegetables per day.
Bigger is better, right? No, not necessarily, especially when discussing portions of your food.
To have a healthy diet all year long, consider all options (fresh, frozen, and canned) when it comes to eating fruits and vegetables.