The Food, Nutrition and Health program is focused on improving nutrition, physical activity, and food safety outcomes for Nebraskans. The Food Website is a pioneer in connecting all the Extension food-related areas of a university under one umbrella website.

Active in all 93 counties and at food.unl.edu

Food, Nutrition & Health

Nebraska Extension will offer ServSafe® Manager Training Program for food service managers and employees Aug. 16-17, 2022 from 9 a.m.-5 p.m. in Scottsbluff, at the Bluestem Room at the Panhandle Research and Extension Center, 4502 Avenue I.

Tammie Ostdiek, Extension Educator - Food, Nutrition and Health

The great outdoors offers an abundance of adventures for the entire family, and health benefits both physical and mental – less stress, exercise, sunshine, improved moods, fresh air are just a few of the rewards of spending time camping and getting away from external distractions.

Spring planning preparations for fall food preservation

Tomatoes, cucumbers, peppers, carrots, and green beans – these vegetables are family favorites, and somehow they taste better when they come from your own garden. They are delicious and nutritious either straight out of the garden or picked and preserved for later.

Rising food costs have prompted more people to start home gardens with plans to preserve abundant harvests. Careful planning in the spring will help in preparing to preserve food in the fall.

Information you need on canning, freezing, and drying can now be found in a new newsletter! A link will be sent to your e-mail when a new issue comes out. Sign up at https://food.unl.edu/food-preservation-newsletter.

Tammie Ostdiek, UNL Extension Educator, Morrill County

In the early months of the pandemic, non-perishable foods like dry beans were flying off grocery store shelves. If you still have some packaged dry beans in your pantry, winter is the perfect time to prepare them.

While canned beans are cooked and ready to be heated, served, or used in recipes, packaged dry beans need to be cooked to a palatable texture. For best results, it helps to understand the variables involved with cooking dry beans.

By Tammie Ostdiek Extension Educator – Food, Nutrition and Health

Check out food.unl.edu for more everyday food and fitness tips.

Dry beans are always a good companion to beef, pork, chicken, or fish, but they are also a great protein source on their own. And now more than ever dry beans are the perfect staple for any pantry.