Aug 8, 2022

In addition to packing a school lunch that has nutritional value, it’s important to consider food safety. According to Kansas State University food scientist Karen Blakeslee, dangerous bacteria can rapidly build up in food that is not kept at a safe temperature and can case food borne illness. Blakeslee, who is also...

Jun 13, 2022

Canning season typically runs from June to October, with some carryover into the holiday season. Harvesting garden produce at its peak freshness and canning as soon as possible – ideally that day or the next – produces the highest quality product. However, canning is a science and Kansas State University food...

May 23, 2022

The warmer weather provides an opportunity to move much of our meal preparation outdoors. Kansas State University food scientist Karen Blakeslee says food safety needs to be a priority, especially when grilling food outdoors and hosting large outdoor get-togethers. This includes washing our hands, using a...

May 9, 2022

Research shows grocery stores are critical to maintaining vibrant, healthy and thriving communities. Unfortunately, rural grocers are facing a challenging and ever-changing retail landscape that makes it difficult to stay in business. The Rural Grocery Initiative – housed within K-State Research and Extension – aims...

Feb 7, 2022

The Kansas Value Added Foods Lab at Kansas State University includes facilities, equipment, and instruments to assist small business owners and entrepreneurs with food product development, packaging, and physical, chemical and microbiological analyses of foods. The KVAFL also allows undergraduate and graduate students...