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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.

Sep 20, 2021

As students, parents and caretakers adjust to a physical return to classrooms this fall, the USDA has issued a reminder about handling frozen foods safely. When it comes to packing lunches, preparing after-school snacks, or quick, convenient dinners between after-school activities, frozen foods – especially...


Aug 23, 2021

According to a USDA study published earlier this summer, nearly nine in 10 participants in the Supplemental Nutrition Assistance Program, or SNAP, reported facing barriers to achieving a healthy diet, with the most common barrier being the cost of healthy foods. A USDA evaluation of the 2021 Thrifty Food Plan, which...


Jul 26, 2021

As gardeners continue to bring in this year’s harvest, a Kansas State University food scientist says when you’ve run out of friends and neighbors faster than fruits and vegetables, it’s time to think about food preservation – and freezing is one of the most effective methods. However, after harvesting fruits and...


Jul 12, 2021

With many of our favorite restaurants closed because of the COVID-19 pandemic, we dusted off seldom-used cookbooks, rediscovered family recipes and searched the Internet for new recipes. While recipes can be fun, K-State Research and Extension northeast area family and consumer sciences specialist Sharolyn Jackson says...


Jun 28, 2021

A variety of fresh fruits and vegetables are available at farmers markets and local grocery stores. Most are picked for peak freshness, but how you store them at home will determine how long they maintain their best flavor. K-State Research and Extension food safety specialists Karen Blakeslee says some fresh...