Oct 31, 2022
With the holidays just around the corner, now is the time to start planning those large family meals. In addition to finalizing a menu, you might need to clear out space in the pantry, refrigerator and freezer for extra food, the traditional turkey or ham, and any side dishes you want to prepare in advance. Kansas State University food scientist and coordinator of the Rapid Response Center, Karen Blakeslee, says we also need to practice the four food safety principles: clean, separate, cook and chill.
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 ksrenews@ksu.edu.
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.