News

  • Kids in the kitchen: Part one

    September 2, 2015 | Karen Fifield | Where does food come from?

  • Pickled vegetables: Canning food safely

    September 2, 2015 | Eileen Haraminac | Walking thru any farmers market or vegetable stand these days brings to mind the great fall garden relish that families enjoy. It’s a great way to preserve vegetables that can be savored at any time.

  • Starting a licensed food business

    September 1, 2015 | Joanne Davidhizar | Starting a licensed food business training will help you understand how to turn your food business idea into a successful commercial reality.

  • Preserving tomatoes

    September 1, 2015 | Laurie Messing | Michigan Fresh tomatoes can be frozen or canned.

  • Packing a food safe lunch

    August 31, 2015 | Eileen Haraminac | Bringing your lunch to work or preparing lunches to take to school means food can go unrefrigerated for extended periods of time. This can increase the risks of bacterial growth. Learn tips to help pack a safe lunch.

  • Back to school health safety basics

    August 31, 2015 | Michelle Jarvie | Tips for keeping your kids healthy as they return to school.

  • Capture the freshness of summer produce

    August 24, 2015 | Beth Waitrovich | Summer’s harvest is right around the corner.

  • Keeping your residential beach safe for friends and family

    August 20, 2015 | Jane Herbert | Being confident that your beach is safe for use by family and friends is important to waterfront property owners. A current participant in Michigan State University Extension’s Lake & Stream Leaders Institute shares some helpful tips.

  • Are frozen and canned fruits and vegetables healthy?

    August 19, 2015 | Erin Carter | Canned fruits and vegetables are healthy and cost effective.

  • Know where to put what in your refrigerator

    August 19, 2015 | Jeannie Nichols | Do you throw out any food from your refrigerator? Know where to put what can help you can stop this and save money in the long run.

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