You Asked It! Newsletter
This newsletter published monthly. News articles are based on questions received, current food safety issues, or information based on the time of year.
This newsletter is in E-Newsletter format only!
Other news and information from K-State Extension.
2026
2026 Local Food Producer Workshops
Food Safety Webinars
Freeze Drying Workshops
Judging Food Preservation Exhibits
Tips for a Festive Charcuterie Board
Rapid Response Center Website Update
Be the MVP of Your Super Bowl Party!
Heartland Food Business Coalition
Add Red-Colored Foods to February Meals
Bake for Family Fun Month
2026 Field to Fork Webinar Series
St. Patrick's Day and Corned Beef
Plan the Garden to Preserve Food Later
Wild Harvested Mushrooms
New to Canning? Let Us Help!
Pi (or Pie) Day is 3.14!
International Waffle Day
2026 Virtual Consumer Food Safety Education Conference
Simple Spring Holiday Food Safety Tips
Food Preservation Webinar Recordings
New Videos for Parents: Infant Formula Preparation
Salmonella Outbreak Linked to Cooler at County Fair
Preserving Asparagus
New Elderberry Jelly Recipe
Is it Safe to Can Ground Turkey?
Is it Safe to Can Leftovers or Already Canned Foods?
Food Business Start-Up Summit
Resources for Judging Foods and Food Preservation Exhibits
Garden Food Safety Toolkit
2026 Virtual Consumer Food Safety Education Conference
2025
2025 Local Foods Regional Workshops
Webinars for Food Entrepreneurs
Serve Safe Food at Parties and Buffets
Carving Up Ham Facts
Holiday Baking Reminders
2025 National Festival of Breads
What is Norovirus?
FDA Proposes Front-of-Pack Labeling
Still Time to Sign Up for Local Foods Regional Workshops
2025 Field to Fork Webinar Series
Don't Let the End Zone be the Danger Zone!
Webinars for Food Entrepreneurs and more
Let the Easter Egg Hunt Begin!
Getting Started with Home Food Preservation
Get Ready Now for Canning Season!
Judging Foods and Food Preservation Exhibits at Fairs
Celebrate St. Patrick's Day with Corned Beef
NDSU Field to Fork Webinar - Food Preservation Toolkit
Replacing Artificial Food Dyes in Foods
What are Microplastics?
Add More Flavor with Herbs!
Fair Judging Resources for Foods and Food Preservation Exhibits
5% Acidity Vinegar - The Standard for Pickling
Preserving Food for Alpha Gal Allergy
Temporary Food Stand Guidelines
Plan for Harvest Meals Now!
Kansas 4-H Wheat Expo
How Much Caffeine Do You Consume?
Selling Food Direct to Consumers in Kansas
The Importance of Peeling Tomatoes for Canning
Options for Reprocessing Home Canned Food
Using Broth When Canning
Summer School for Consumer Food Safety Education
Kansas Local Foods Summit
Food Business Start-Up Summit
Serve Up Safe Homemade Ice Cream!
Consumer Confidence in Safety of the U.S. Food Supply
Blanching Vegetables for Freezing and Dehydrating
Shelf Life of Mrs. Wages® Mixes
Is it Safe to Re-use Pickling Brine?
Can Sandwiches Be Frozen?
Preserving Mulberries
Kansas Seasonal Local Food
Two New Presto® Digital Canners
Better Process Control School for Acidified Foods
Canning Previously Frozen Tomatoes
Preserving Apples
Preserving Horseradish
Removing Odors from Refrigerators and Freezers
Lead in Food and Cooking Equipment
Storing Food Preservation Equipment
Preserving Cauliflower
Women Grow the Farm Conference
Local Foods Town Hall
Which Potato Should I Buy?
Spice it Up with Ginger!
2025 Kansas Wheat Commission Recipe Book
Sun Drying Fruit - A Timeless, Sustainable Form of Food Preservation
Fields of Learning - Educational Resources about Wheat