This is a monthly newsletter published by the 15th of each month. News articles are based on questions received, current food safety issues, or information based on the time of year.
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Jan| Feb| Mar| April| May| June| July| Aug| Sept | Oct | Nov | Dec
Can I Home Can Creamed Soup?
Home Canning Soup
Food Pantries and Food Safety
Cuisinart Food Processor Recall
Reducing Curdling in Cream Soup
Can Food Be Stored in the Snow?
New Resource from Home Baking Association
Celebrity Chefs Have Poor Food Safety Habits
Dry Cream Soup Mix
Baking Can Cure the Blues
Peanut Allergy Prevention
Cost of Raising a Child
Regional Farmers Market Workshops
Looking for Foods with Vitamin C?
Door-to-Door Meat Sales
Redo Your Coffee Shop Stop
Safe Containers in a Microwave
Super Bowl Food Trivia
Electric Pressure Cooking
The Benefits of Turmeric
Sugary Beverage Consumption
National Nutrition Month®
What Does "FDA Approved" Mean?
Food Safety Communication Resources
Changing Food Safety Behaviors
Safe and Healthy Food Pantries
Eat Out without Pigging Out!
What is Corned Beef?
New Jars from Ball®
New Whole Grain Stamp
Canning Timer & Checklist App
Is Your Pet Obese?
National Walking Day 2017
National Festival of Breads
Defining Clean Eating
Looking for Clear Jel?
Food Preservation Classes
Add Lamb to Spring Meals
Sorghum: An Old Player in a New World
Preserve It & Serve It
Listeriosis in Hispanic Pregnant Women
New Hours for USDA Hotline
Spent Smart. Eat Smart. App
National Women's Health Week
A Flash of Food Safety
Choosing Fruits and Vegetables
Hudson Cream Flour Bake Off
Are All Fruits High in Acid?
National Festival of Breads
Rhubarb and Asparagus After a Frost
USDA to Relax School Meal Mandates
The Scoop on Kitchen Sponges
New Way to Pasteurize Eggs
Flour Recall in Canada
National Kitchen Klutzes of America Day
Color Changes in Red Meat
Grill with the Right Tools!
Salmonella Linked to Backyard Poultry Flocks
Food Judge's Training Tools
Most Efficient Appliances for 2017
Food Safety Kansas
New Recipe Cards from Ball®
Fire Up the Grill for Vegetables!
Making Pickled Eggs at Home
The Story Behind the Fruit Cobbler
Making Jam & Jelly with Frozen Fruit
How Old are Your Spices?
The Science of Freezing Food
Why do home canned green beans get cloudy liquid?
Chia Seeds in Jam
What is Pearled Barley?
Can I add bacon to green beans before canning them?
Advancing Awareness of Accident Prevention in the Home
Bake for Good: Kids
Safety Tips for Handling and Preparing Common Foods
It's Back to School Time!
2015 Summary of Foodborne Illness Outbreaks
Peach Jalapeno Jam
Give Acorn Squash a Try!
Drying Meat Safely
Spinach and Kidney Stones
No Juice Before Age One
Macerating Fruit to Bring Out its Best
Have an Edible Eclipse!
Campylobacter Linked to Puppies
The Future of Coffee Creamers
From Dime-store Lunch Counter to Grocerant
"Our Hands, Our Future!"
Using Well Water in Canning
After the Hunt: Preserving Wild Game
Baking Perfect Baked Potatoes
Using Raw Sugar in Baking
Avoid Making Sun Pickles
Say No to Open Kettle or Oven Canning
Cooking Dry Beans Safely
Adding Lavender to Food
Cooking Class and Baking Class for Kids
Myths about the Alkaline Diet
Freezing Yeast Dough
Tips & Trick for Dental Health
Low Oxalate Spinach
What is Saccharomyces cerevisiae?
Kansas Healthy Food Initiative
Service Your Pressure Gauge Tester
Durum Wheat Going Soft
New-Media Marketing Boot Camp
Be a Gracious Guest at Holiday Meals
Baking with Sprouted Wheat Flour
The Overuse of the Word "Toxin"
Give Dough a Break with Autolyse
Canning Previously Frozen Tomatoes
The Quest for Perfect Mashed Potatoes