Nov 9, 2020
Like many events since the pandemic began, Thanksgiving will be a little different this year. To help keep their friends, family and communities safe, many people are taking the CDC’s recommendation to limit in-person gatherings to people they live with or small group they’re in regular contact with. As a result, many Thanksgiving Day meals will feature a lot less food. K-State Research and Extension nutrition specialist Sandy Procter says that doesn’t mean you can’t prepare and enjoy your favorite foods. All you need to do is downsize those favorite foods or make plans for how to use the leftovers.
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.