Jun 1, 2020
Restrictions on large gatherings due to the COVID-19 pandemic and the rainy weather over the Memorial Day weekend may have reduced outdoor grilling but there’s still plenty of time to fire up the grills before winter arrives. Over the past few months, we’ve all become more aware of protecting our health and the health of others. K-State Research and Extension food safety specialist Karen Blakeslee says that’s also critically important when we prepare, cook, serve and store food.
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.