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  1. Local Food Council Formation Planning Guide

    https://ohioline.osu.edu/factsheet/cdfs-1573

    marketing their food products. Developing strategies to link producers and consumers in local food systems. ... – remley.4@osu.edu The local food movement has grown significantly across the nation during the past 10 years. ... 2011). Amid all this activity around local food, many groups have undertaken activities to further ...

  2. Processed Meats, Red Meats and Colorectal Cancer Risk

    https://ohioline.osu.edu/factsheet/hyg-5587

    OSU Extension Dan Remley, MSPH, PhD, Assistant Professor, Field Specialist, Food, Nutrition and ... causing cancer, from food to chemicals to natural substances. This agency publishes a journal called The ... IARC Monographs. The Monographs publish reviews of studies that research the links between cancer and ...

  3. Pantry Food Storage

    https://ohioline.osu.edu/factsheet/HYG-5401

    Nutrition How long will a food stay safe to eat and still have the same nutrient content it had when ... purchased? Storing food in the pantry usually means keeping it in cool, clean cabinets. Cabinets tend to be ... to store dishes, pots, and pans, but these cabinets are too warm for keeping food safe and at top ...

  4. Foodborne Illness: Guess Who Came to Dinner

    https://ohioline.osu.edu/factsheet/HYG-5570

    Specialist-Food Safety, Family and Consumer Sciences, Ohio State University Extension Have you ever had food ... poisoning? Food poisoning is the common term many people use to refer to foodborne illness. The exact number ... misdiagnosis, and the number of cases that are not caused by contaminated food. The CDC estimates 9.4 million ...

  5. Accepting SNAP Benefits at Ohio Farmers Markets

    https://ohioline.osu.edu/factsheet/anr-0065

    Education Specialist; College of Food, Agriculture, and Environmental Sciences, Ohio State University ... access to fresh, locally produced foods for many, those individuals and families receiving Supplemental ... Nutrition Assistance Program (SNAP) benefits (formerly known as the Federal Food Stamp program) do not have ...

  6. Food Preservation: Freezing Basics

    https://ohioline.osu.edu/factsheet/hyg-5341

    easiest, most convenient, and least time-consuming method of preserving foods. Most foods freeze well—with ... the exception of produce with a high water content, cream-based items, and cooked starchy foods such ... foods at temperatures higher than 0 degrees Fahrenheit increases the rate of deterioration and shortens ...

  7. Keeping up with state cottage food laws

    https://farmoffice.osu.edu/news/keeping-state-cottage-food-laws

    Cottage food production is a hot industry, so we've compiled all of the state "cottage ... food" laws that allow people to make certain low-risk foods in their homes with minimal regulatory ... The National Agriculture Library at USDA funded this research. cottage food food law ...

  8. Potassium

    https://ohioline.osu.edu/factsheet/hyg-5588

    been linked to a lower risk of death from cardiovascular disease. Recent research shows a protective ... and calcium. Eating a variety of potassium rich foods daily is the best way to obtain the potassium ... foods, especially fruits and vegetables. Foods high in potassium include: Food Portion size Potassium in ...

  9. Making Your Own Convenience Foods

    https://ohioline.osu.edu/factsheet/hyg-5366

    on budget-friendly meals that cost an average of $1.40 per person. Links to these opportunities are ... thefamilydinnerproject.org/the-family-breakfast-project/  Food convenience food make-your-own quick-meals easy-meals family meals Family and Consumer ...

  10. Freezing Cooked Foods

    https://ohioline.osu.edu/factsheet/HYG-5308

    Family and Consumer Sciences Making your own frozen prepared foods can be a great way to utilize ... fresh, high-quality food ingredients. Under-ripened fruits and vegetables lack flavor, and over-ripened ... rather than a whole casserole. Think about the end use, when you make a plan for your food to be frozen. ...

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