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
Tips for Safe Eggnog
What is the White Spot on Egg Yolks?
History of Oats
Power Outage Food Safety Resoures
Carrots and Your Health
Candy and the Winter Holidays
Keep Holiday Meals Simple
Virtual National Festival of Breads 2021
Let's Bake Popovers!
The Science of Volatile Aroma
Farmers' Market Regional Wrokshops
Field to Fork Webinars - NDSU
New Dietary Guidelines for Americans
Keeping Groceries Alive
Dining with Diabetes Online
A Look at Consumer Food Choices in 2020
KDA Food Protection Task Force
New Videos from FDA
Do a Dessert Flip!
What is a Ghost Kitchen?
Delivered Foods and Food Safety
Consumer Food Safety Education Conference
Update on the National Center for Home Food Preservation
Choosing Food Preservation Resources
Safe Recipe Activity for Middle Schools
Meet George Crum - Inventor of Potato Chips
National Nutrition Month®
What to do with Runny Jam or Jelly
Kansas Nutrition Council Conference
Prepping for Walk Kansas
Presto Digital Pressure Canner
Food Safety and Nutrition Survey
Safe Handling of Take-Out Foods
KDA Food Safety Webinars
Reminders for Food Preservation Safety
CFSAN Education Resources
Botulism Survivor Urges Safe Canning
Benefits of Physical Activity
USDA Pomological Collection
Sesame - the Newest Food Allergen
Updated Ball® Food Preservation Book
What is Tangzhong?
Can Apples Help with Digestion?
What is Bialy?
What is TBHQ?
Learning Food Preservation Online
Ready for Rhubarb!
School-Based Physical Activity
Better Banana Bread
A Little Cup of Joe is All You Need
National Festival of Breads Voting Open!
Can You Preserve Food Safety in "Smart Cookers?"
Kansas 4-H Wheat Expo
Canning Supplies Coming Back
What are Emulsifiers?
Judging Foods and Food Preservation at Fairs
On the Side
Grilling Essential: Food Thermometer
Do You Know the Signs of a Stroke?
The Science of Freezing Food
2021 National Festival of Breads - Recap
2021 Kansas 4-H Wheat Expo
County Fair Food Safety Guidance
Conditioning Dehydrated Fruit
What is Freeze Drying?
Restaurants Struggle During Pandemic
What is Freezer Burn?
Vinegar and its Shelf Life
Packaging for Freezing Food
Pack it Hot or Maybe Pack it Raw!
In a Pickle: Top Safety Questions on Home Canning
September is National Fruits & Veggies Month
Watermelon Rind Pickles
Cucumber Pickles Have Added Benefits
Why Blanching is Important Before Freezing Corn
Slowing Onset of Alzheimer’s Disease
What is Listeria monocytogenes?
Make Fruit Leather for a Sweet Treat!
Food Safety Education Month
MyPlate is now on Alexa!
Foods that Do Not Freeze Well
Try Freezer Pickles!
Do Your Pickles Taste Watery?
It's Lunch Time!
Recipe Ideas for Farmers Market Produce
Not All Frozen Entrees are the Same
Those Pesky Pantry Pests
Preventing Pantry Pests
Scare Bacteria with Franken-BAC!
2022 Urban Food Systems Symposium
Preserving Sweet Potatoes
Pandemic Response and Safety Grant Program
Preserving Fall Tomatoes
After the Hunt: Preserving Wild Game
Food Safety for Local Food Entrepreneurs
Tips on Canning Fruit
Preserving Fruit Pureé
Sorghum Syrup vs. Molasses
Back to Your Root...Vegetables!
Food Safety for Holiday Meals
Skip the Rinse, for Any Meat
Food Pantries, Food Banks, and Blessing Boxes
Safety of Spaghetti alla carbanara
Desperate for Canning Lids
Thawing Turkey Guide
Sorting Out Pasteurized Milk
Making Pickled Eggs
What's on a Turkey Label?
Have a Healthy Holiday Season!
Start Planning for Holiday Meals
Can you Store Food in the Snow?
Healthy Holiday Cooking
Freezing Yeast Dough
More Ways to Cook a Turkey
Roasting Two Turkeys at Once or One BIG Bird
Planning for a Power Outage
Mailing Food Gifts Safely