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MissouriFamilies eNewsletter

July 3, 2017

 

QUOTE FOR THE WEEK

“May we think of freedom, not as the right to do as we please, but as the opportunity to do what is right.”

~Peter Marshall

 

TABLE OF CONTENTS

Large grill with hamburgers cooking on itTips for safe summer grilling

Christeena Haynes, MS, RD, LD, former Nutrition and Health Education Specialist, Dallas County, University of Missouri Extension

During the summer, many people enjoy cookouts with family and friends as a way to celebrate special occasions or unwind from a stressful week. Follow these guidelines for safe grilling.

Preparing

  • Buy ground meat and poultry no longer than one to two days before you are planning to grill. If it is going to be longer, freeze them. Larger cuts of meat, like steaks, should be grilled or frozen within four days of purchase.
  • Thaw frozen meat in the refrigerator or microwave before grilling. Meat thawed in the microwave must be cooked immediately. Food should never be thawed on the counter...

For the complete list of important food safety guidelines, see the full article at http://missourifamilies.org/features/foodsafetyarticles/fdsfty78.htm

Man drinking waterAg workers at high risk of heat illnesses

Writer: Linda Geist; Story source: Karen Funkenbusch, Health and Safety Specialist, University of Missouri Extension

Agriculture workers are 20 times more likely than other workers to die from heat. Heat deaths are 100 percent preventable with water, rest and shade, says University of Missouri Extension health and safety specialist Karen Funkenbusch. That is why she encourages everyone to support the “Summer 2017 Beat the Heat” campaign from the U.S. Agricultural Safety and Health Centers and the National Institute for Occupational Safety and Health (NIOSH).

Workers in farming, fishing and forestry are at high risk of heat illness because heat builds in the body during hard work...

For more information and resources to prevent heat illnesses, see the full article at http://missourifamilies.org/features/healtharticles/health141.htm

Pressure canner and green beans in canning jarsChoose a pressure canner to safely preserve

Janet Hackert, Nutrition and Health Education Specialist, Harrison County, University of Missouri Extension

With each year’s growing season, there seems to be another round of “new and improved” kitchen gadgets to make preserving the harvest easier and better. Some can be a great help; others, like the electric multi-cooker appliances, may not result in the safe canned product one might be expecting.

University of Georgia Cooperative Extension’s National Center for Home Food Preservation (NCHFP) released comments warning against the use of electric multi-cookers for canning. They warn, “We do not support the use of the USDA canning processes in the electric, multi-cooker appliances now containing ‘canning’ or ‘steam canning’ buttons on their front panels”...

To learn more about recommendations for safe canning, see the full article at http://missourifamilies.org/features/foodsafetyarticles/fdsfty93.htm

Slice of Berry Slab PieBerry Slab Pie

Recipe featured on Fox 4 Kansas City Healthy Habits segment. Prepared on May 29, 2016 by Amy Vance, Nutrition Specialist, University of Missouri Extension

Yield: Makes 12 servings

Ingredients:

  • 2 refrigerated pie crusts, softened
  • 2 packages (8 ounces) fat-free cream cheese
  • 1/2 cup sugar or less (depends on sweetness of berries)
  • 1 tablespoon milk
  • 6½ cups assorted berries, fresh or frozen, no sugar added, defrosted

For preparation steps and nutrition information, see the full recipe at http://missourifamilies.org/nutrition/recipes/BerrySlabPie.htm

For more Healthy Habits recipes, see http://missourifamilies.org/nutrition/recipes/

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