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Radio stations are free to use clips from any of the episodes below. 

A selection of fully produced segments are made available weekly on the "For Radio Stations" page at the K-State Research and Extension news page, where previous Sound Living episodes are stored.

Captioned episodes are available on our Sound Living page on YouTube.

If you have an Android phone or tablet, you can subscribe via Google Podcasts.

May 6, 2019

A salad, typically served as an appetizer to the main meal, is starting to become the star of the show. In fact, consumers want restaurants to serve salads that are filling, healthy and delicious. K-State Research and Extension nutrition specialist Sandy Procter says a salad provides an easy way for us to eat...


Apr 29, 2019

May is National Barbecue Month and Kansas State University food scientist Karen Blakeslee says while there are a number of food safety concerns associated with outdoor grilling, a meat thermometer is the best defense against foodborne illness and checking for proper doneness.

Sound Living is a weekly public affairs...


Sep 19, 2017

Some planning, preparation and a slow cooker are all that’s needed to have an inexpensive, healthy dinner ready when you walk through the door after a hard day at work. A slow cooker allows a variety of soups, stews, meats, casseroles and other foods to be prepared over an extended period of time. However, there are...