May 15, 2018
May is National Barbecue Month and a Kansas State University food scientist says that while there are a number of food safety concerns with outdoor grilling and eating, a meat thermometer is the best defense against foodborne illness and checking for doneness. Karen Blakeslee also has tips for cleaning the grill, practicing basic warm-weather food safety and remembering the three temperatures for grilling poultry, ground meat or steaks and chops.
Sound Living is a weekly public affairs program addressing issues related to families and consumers. It is hosted by Jeff Wichman. Each episode shares the expertise of K-State specialists in fields such as child nutrition, food safety, adult development and aging, youth development, family resource management, physical fitness and more.
Send comments, questions or requests for copies of past programs to email@example.com.
K‑State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well‑being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K‑State campus in Manhattan.