Click here to register: http://go.unl.edu/cattlerisk
COVID-19 Best Practices Resources for home and food environmentsThe following resources are some of the best practices for preparing for COVID-19 and managing risk for individuals at home and for food environments such as restaurants, grocery stores, food banks, gardens and farms.
The Search is On for a New Dean and DirectorNebraska Extension is seeking an innovative, dynamic, collaborative and entrepreneurial person who will provide intellectual and strategic leadership for Nebraska Extension.
Tailgate Talks Celebrates One-Year AnniversaryMay is National Beef Month, and Nebraska Extension is celebrating the first anniversary of Tailgate Talks, a YouTube channel aimed at beef producers.
Nebraska Extension Celebrates Impactful YearNebraska Extension has a long history of helping communities thrive, and in 2020, the COVID-19 pandemic spurred us to be more flexible and responsive than ever before.
Seasonal and Simple is a guide to help you select, store and prepare fresh fruits and vegetables. The recipes use simple preparations and seasonings, so you can taste the goodness of a fruit or vegetable at the peak of its flavor. The fruits and vegetables are listed in the guide by their growing season — spring, summer and fall. Nutrients and associated health benefits are listed with each fruit or vegetable.
Use this guide to choose fruits and vegetables in season and get all the benefits — food that tastes good, is good for you and is reasonably priced.
It’s frighteningly and easy to overcook—or undercook—food in your microwave. And that’s not a surprise. Learn more about successfully cooking in the microwave.
TEST YOUR MICROWAVE SKILLS:
1. You can heat food in a take-our container; old whipping topping bowls or magarine tubs in the microwave oven?
Choose flat stalks that are not curled or limp. Deep red stalks are sweeter and richer; tenderness is not related to size.
So You Want to Preserve - Canning Basics - Equipment Needs
Preserve It Fresh, Preserve It Safe -North Central Region Food Safety Newsletter series