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Live Well. Eat Well. 2023

Pour jam into jar

Why is open kettle canning unsafe?

Canning food at home has been around since the early 1800s, with the first mason jar designed for canning distributed in 1884. Canning, freezing, and drying is a science and has evolved over the last 100 years.  The only safe way to can food at home and store at room temperature is by using either...
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Cleaning kitchen, pumpkin season

Add food safety to your fall recipes!

The celebration of Labor Day quickly moves us into the fall season. It's a welcome transition to cooler weather - some even say "sweater weather." Another transition is the expectation of seasonal fall foods. They bring back memories of delicious warm cider, lattes, apples, and meals in the slow...
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baby and mommy

Should I breastfeed?

Breastfeeding…it can be tough, but oh so worth it!  August is National Breastfeeding month and a wonderful time to raise awareness of the benefits of breastfeeding.  As a new mom, nearly 16 years ago now, I was fortunate that through my education as a Registered Dietitian, I felt confident in...
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Four images. Image one - three varieties of asparagus: white, purple, and green. Image two a basket of green asparagus, image three washing green asparagus under running water, and image four, a plate with asparagus, salmon, and cherry tomatoes.

Asparagus: A tasty spring favorite

One vegetable that is notably present in grocery stores across the nation each spring is asparagus. Although asparagus can be found year-round, the peak availability of this perennial vegetable is in the spring. This vegetable has long slender, brightly colored spears with pointy crowns. The color...
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images of beans, lentils, peas and chickpeas

Eating more plant-based proteins

Plant-based diets are becoming more popular The 2023 National Nutrition Month campaign encourages people to eat with the environment in mind and to consume more plant-based foods. This means meat is seen rather as a sidekick than a main attraction. With plants being the center of...
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images of foods used in baking as egg replacements

Egg substitutes when baking

No eggs? No Problem! You can use a variety of other foods when cooking and baking. It’s good to know how much egg substitute you need when replacing eggs in your recipe. 1 egg is roughly 1/4 cup (4 tablespoons/2oz) so you need to replace that volume in your recipe. Depending upon the recipe and...
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Bag of Flour with Question Mark

Is canning flour safe?

During gardening season, Americans home can fruit and vegetables to store them at room temperature and enjoy them throughout the year. Fruits and vegetables go bad much quicker than dry ingredients such as flour, but how long can flour be stored, and is it safe for home canning like fresh produce?...
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person shoveling snow

Prevent post-shoveling aches and pains

It’s officially winter which means snowfall is imminent! There are an estimated 11,500 snow shovel-related injuries and medical emergencies a year. Follow these tips to prevent aches and pains this winter season. “As residents of the Midwest, we understand weather can be subject to change in the...
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Margarine - fat

Functions of fats in the kitchen

Butter, margarine, and oil are all types of fat used in the kitchen. Whether it's baking, stir-frying, cooking, or using as a spread, fat plays a role in the American diet. The 2020-2025 Dietary Guidelines for Americans recommend limiting saturated fat to less than 10% of total calories. Saturated...
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