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Curriculum intended for out-of-school settings with the goal of promoting healthy lifestyles for 9- and 10-year-old youth and the adult who prepares their meals
Guide to field pea production and utilization in South Dakota
A fact sheet to address frequently asked questions about forage nitrate toxicity in ruminant livestock.
Drying or dehydrating gives you the ability to extend the life of your fresh foods to enjoy later.
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.
Research supports a positive link between eating breakfast and cognitive and academic performance.
A properly calibrated meat thermometer is key for achieving both meat safety and quality.
“Is it done yet?” We all ask this question when cooking and there are a variety of methods that have been passed down to determine the ‘doneness’ of different products
The general public assumption is that if a food is either microwaved, put in an oven, or heated up in another manner is that it will be safe for consumption. This is not a safe assumption to make when deciding to eat food that has been left out for an extended time.