Tips for Grilling Out Safely

Each year, thousands of people fire up their grills, stoke up the coals and break out the steaks for the start of barbecuing season. Grilling is one of the best “no muss, no fuss” food preparation methods. It’s also a low-fat preparation method and has natural flavoring properties. Although most of the time you’ll be […]

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Safe & Healthy: Allergies to Gluten-Free Ingredient

The FDA expects lupin to become a popular product in the gluten-free arena because of its many health qualities.  It is high in protein and in dietary fiber – which helps lower cholesterol – and is low in fat.  Read the entire article at Allergies to Gluten-Free Ingredient.

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Preserving Wisconsin’s Harvest

A Lunchtime Learning Series regarding food safety and food preservation is being held at UW-Extension La Crosse County. It is a webinar-based session every Monday from Noon to 1 p.m. and registration is required. To learn about the topics and how to register, please click “Read More”.

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Safe & Healthy: The Great Cutting Board Debate

Which is better, wooden or plastic cutting boards? Consumers may choose either wood or a nonporous surface cutting board such as plastic, marble, glass, or pyroceramic. Nonporous surfaces are easier to clean than wood, but wood has been shown to have some antimicrobial properties that make it a good choice too. Most importantly, take care to avoid cross contamination. To read the entire article, please click “Read More”.

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Eat More Kale

Want to be trendy in 2014? Eat more kale. This dark leafy green vegetable is considered to be a “nutritional powerhouse” and is high on the list of nutrition trends for the new year, according to Sarah Francis, an Iowa State University assistant professor and Extension and Outreach nutrition specialist. To read the entire article, please click “Read More”.

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