While “gluten-free” is a voluntary claim that manufacturers may choose to use in the labeling of their foods, FDA’s gluten-free food labeling rule specifies what the claim actually means on a food label.
The COVID-19 pandemic has caused supply chain disruptions for nearly every commodity, including the swine industry. This has left many producers searching for alternative strategies to market their livestock and consumers seeking alternative options for sourcing meat. One option that can be considered is butchering pigs at home.
This article is intended to provide guidance on the proper techniques for fabricating a pork carcass at home.
This article is intended to provide guidance on the proper techniques for packaging meat and storing meat at home.
Alfalfa weevil populations are high this year, creating challenges for producers. Questions have arisen on how to get some value out of the forage by grazing it rather than putting it up for hay.
A garden can be used to teach many concepts to a board range of ages. When working with early elementary youth you will want to consider characteristics of their development when planning lessons and activities.
When working with upper elementary youth in a garden consider their physical development and skill level as you develop learning activities. Nine to eleven year olds have better coordination and reaction time by this age, however sometimes dues to growth spurs there can be short-term issues with balance and coordination. Additionally, these children have more body strength and their hand dexterity has increased.
During the March 1st Animal Care Wednesday Webinar, we learned the basics of feeding poultry. Brett Kreifels, Extension Assistant-4-H with University of Nebraska-Lincoln, explained the nutritional requirements and basic feeding tips to help ensure the health and well-being of chickens.
Water bathing and pressure canning are two common ways to preserve foods by canning. These techniques use heat processing to preserve foods, and which technique you use depends on the acidity of the food.
Health, hygiene and hand washing apply to all stages of production, processing and marketing. Ill food handlers can easily contaminate fresh produce with disease-causing microorganisms. Many of these organisms have the capability to survive on fresh fruits and vegetables for an extended time, from several days to weeks. Once the organism is established on fresh produce, it is very hard to remove.