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.
This newsletter is in E-Newsletter format only!
2025
Jan| Feb| Mar| April| May| June| July| Aug| Sept | Oct | Nov | Dec
January A Safe Glass of Eggnog Starts the New Year Right!
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 | February FDA Bans FD&C Red No. 3
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! |
March Not available | April Save Money with Egg-less Recipes
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
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May Food Allergy Awareness Week is May 11-17
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 | June Get Ready for Canning Season!
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 Caffiene Do You Consume?
Selling Food Direct to Consumers in Kansas |
July Preserving Green Beans!
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! | August |
September | October |
November | December |
