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  • Know which foods to pitch after a power outage
    Monday, May 7, 2012
    BLUE SPRINGS, Mo. —Severe spring weather can bring power outages. If the electricity is out for more than two hours, it is important to know how to make sure the foods in your refrigerator and freezer are safe.
  • Better eating for those in need
    Friday, April 13, 2012
    SEDALIA, Mo. – It’s a matter of security.
    Media available: 1 video Watch the video
  • It’s time for asparagus
    Friday, April 13, 2012
    BLUE SPRINGS, Mo. — Asparagus is always a welcome sight in spring as a first opportunity for fresh vegetables straight from the garden. It is important to know how to prepare and store fresh asparagus for the best taste and maximum freshness, says a University of Missouri Extension nutrition and health education specialist.
  • New nutrition labels on meat and poultry make decisions easier
    Wednesday, March 28, 2012
    BLUE SPRINGS, Mo.–On March 1, a new rule of USDA’s Food Safety and Inspection Service took effect requiring nutrition labeling on major cuts of raw meat and poultry products.
  • Matters of fat
    Tuesday, March 27, 2012
    BLUE SPRINGS, Mo. – Simply cutting back on the fat in your diet is not the key to a slimmer waistline and better heart health, notes a University of Missouri Extension nutrition and health education specialist.
  • Baking with sugar substitutes
    Wednesday, March 21, 2012
    BLUE SPRINGS, Mo.–An easy way to cut back on calories without feeling deprived is to cook or bake with artificial sweeteners, says a University of Missouri Extension nutrition and health education specialist.
  • Steel-cut oats: What are they?
    Tuesday, March 13, 2012
    BLUE SPRINGS, Mo.–Most of us are familiar with oats and oatmeal, but many are not sure what steel-cut oats are.
  • Chew on this: U.S. consumers eating less meat
    Friday, March 2, 2012
    COLUMBIA, Mo. — Less steak may be a new American reality that’s here to stay.
    Media available: 1 video Watch the video
  • MU Extension teaches kids that cooking matters
    Monday, January 30, 2012
    MONTGOMERY CITY, Mo. – In a crowded kitchen in a church basement, nine elementary school kids are cooking lunch. You might think it’s a recipe for disaster—kids are using knives, handling raw meat, working at a big gas range, and there’s not much elbow room—but they know their jobs and the turkey tacos and fruit smoothies turn out fine, with no injuries and not too much of a mess in the kitchen.
    Media available: 1 photo; 1 video Watch the video
  • Tips for maintaining lost weight
    Friday, January 6, 2012
    BLUE SPRINGS, Mo.–Many people start the year resolving to lose weight. A lot of those people succeed—at first. But the pounds we shed early in the year often find their way back to us by the following January.
  • For a healthier heart, balance potassium and sodium
    Monday, November 7, 2011
    BLUE SPRINGS, Mo.– Doctors and nutritionists often focus on reducing sodium in our diets to maintain heart health. That’s important, but don’t overlook the role of potassium, says Lynda Johnson, nutrition and health education specialist with University of Missouri Extension.
  • A different front may simplify food choices
    Friday, November 4, 2011
    COLUMBIA, Mo. – The battle over front-of-package real estate continues as an Institute of Medicine committee recommends a label system that’s simple and consistent.
    Media available: 1 photo
  • Farm to School program thrives in its second year
    Wednesday, October 5, 2011
    COLUMBIA, Mo. – Rick Boudreau’s deliveries may seem ordinary, but the boxes of local produce he carries into Columbia elementary schools help students eat healthier.
    Media available: 5 photos; 1 videos Watch the video
  • Ice cream: the next generation
    Thursday, September 15, 2011
    In this video news story, learn about food science graduate student Elizabeth Fenner’s creation: ice cream that changes flavor while in your mouth.
    Media available: 1 video Watch the video
  • 'Food From the Farm' connects kids to local farms
    Monday, September 12, 2011
    KANSAS CITY, Mo.– In this video news story, learn about MU Extension’s “Food From the Farm” program.
    Media available: 1 video Watch the video
  • Horseradish: This cool root packs heat
    Monday, July 18, 2011
    COLUMBIA, Mo. – Chili peppers get all the attention these days, but don’t overlook humble horseradish if you’re looking for ways to spice up a dish, says a University of Missouri Extension horticulturist. It might even help you cope with the heat.
  • Tips for safe food preparation after a disaster
    Tuesday, May 24, 2011
    LAMAR, Mo. – There are several tips to remember about safe food preparation in disaster situations.
  • Saving your food when the power goes off
    Tuesday, May 24, 2011
    LAMAR, Mo. – When the power goes off, there is a simple rule of thumb for saving refrigerated food: The colder the foods, the longer they will keep, said a University of Missouri Extension nutrition and health education specialist.
  • Three easy steps for getting safe drinking water
    Tuesday, May 24, 2011
    MARHSFIELD, Mo. – In the aftermath of a disaster, the safety of your water supply might be in doubt. Bob Schultheis, a natural resource engineering specialist with University of Missouri Extension, says drinking water can be disinfected by ONE of the following methods:
  • Raw vegetables not always healthier than cooked veggies
    Friday, May 20, 2011
    LAMAR, Mo. – Which is better for you: raw or cooked vegetables? The answer may surprise you, says a University of Missouri Extension nutrition and health education specialist.
  • Food safety: Don’t let unwanted guests spoil your summer fun
    Tuesday, May 10, 2011
    BLUE SPRINGS, Mo.–As temperatures rise, so does the risk for foodborne illness. So remember to treat your picnic basket, grill, and cooler as an extension of your kitchen, says a University of Missouri Extension nutrition specialist.
  • Herbs: A valuable and simple addition to the garden
    Thursday, May 5, 2011
    BLUE SPRINGS, Mo. – Homegrown herbs may earn their keep better than any other crop in the garden, says a University of Missouri Extension horticulture specialist.
    Media available: 2 photos
  • Plan to grow enough to preserve
    Tuesday, May 3, 2011
    BLUE SPRINGS, Mo. – Instead of tending to a garden that will only provide fruits and vegetables during the season, consider growing enough to preserve, suggests a University of Missouri Extension horticulture specialist.
    Media available: 1 photo
  • Food safety after a flood
    Friday, April 29, 2011
    POPLAR BLUFF, Mo.—Food contamination is often a problem after a flood because floodwaters can carry silt, raw sewage, oil or chemical wastes, says a University of Missouri Extension specialist.
  • Workshops aim to bring local foods to local schools
    Friday, February 11, 2011
    KIRKSVILLE, Mo. – The local food movement is going back to school.
  • Grocery co-op ends fresh food drought in inner city
    Thursday, August 5, 2010
    ST. LOUIS – It used to require a car trip or a bus ride, but now shopping for fresh produce in the inner city only requires a short walk for Nadia Russell and her children.
    Media available: 1 video Watch the video

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