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 food thermometer to check for doneness and keeping hot foods hot and cold foods cold.
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 firstname.lastname@example.org.
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.