Nov 18, 2024

For many, the holidays aren’t the holidays without homemade fudge and peanut brittle. However, making those holiday treats can be challenging. A Kansas State University food scientist says that’s because making candy is a science. Karen Blakeslee says the ingredients, temperature and even humidity can impact how...

Aug 12, 2024

The first-ever Kansas Local Food Summit, an event highlighting the state’s challenges in accessing nutritious foods, is being held August 27th and 28th in Wichita. According to K-State Research and Extension Local Food System program coordinator, Amanda Lindahl, this summit is designed to help Kansas communities fill...

May 6, 2024

There’s nothing more frustrating than purchasing fresh fruits and vegetables – especially at today’s prices – and having to throw some of them out because they went bad before they could be eaten. Kansas State University food scientist and coordinator of the university’s Rapid Response center, Karen Blakeslee,...

Mar 4, 2024

MyPlate, the U.S. Department of Agriculture’s dietary guidelines for daily health, recommends one-half of your plate at any meal should include fruits and vegetables; one-quarter each for grains and proteins, and one serving of dairy. March is National Nutrition Month and K-State Research and Extension nutrition and...

Dec 18, 2023

Candy can be as much of a holiday tradition as decorating the tree, putting up the lights and exchanging gifts. However, some holiday candy, such as fudge, peanut brittle, toffee and peanut butter balls, are a lot more difficult to make than people realize. In fact, K-State Research and Extension food scientist Karen...