Food preparation

Freeze It!

In four weekly hands-on sessions in our Freeze It! program, you’ll learn safe, research-based techniques for freezing foods, which will help you cut down on food waste, stretch your grocery dollars and enjoy your meals safely.

Cooking Matters

Eating healthy doesn’t have to break the bank. Our Cooking Matters programs teach smart shopping strategies and healthy cooking skills that can help you prepare nutritious, low-cost meals and snacks at home.

Family Nutrition Education Programs (FNEP)

FNEP provides research-based nutrition education to Missouri’s Supplemental Nutrition Assistance Program (SNAP) recipients and those who are eligible. MU Extension nutrition educators work in a variety of settings throughout the state with the goal of helping participants make behavior changes to achieve lifelong health and fitness.

Food Preservation

The Food Preservation program provides up-to-date, research-based procedural recommendations, tested recipes, and hands-on workshops that assist the consumer in safely preserving produce and other products.

Preserve It Fresh, Preserve It Safe: 2026, No. 1 (January/February)

Preserve It Fresh, Preserve It Safe: 2025, No. 6 (November/December)

A Taste of Missouri — September — Cherry

A Taste of Missouri — August — Cantaloupe

December 5, 2025 - February 18, 2026

Tai Chi for Arthritis and Fall Prevention - Owensville - December

Holiday food safety tips

November 18, 2025

MU Extension expands food waste reduction program in rural Missouri

October 22, 2025

Food safety tips for picnics

July 11, 2025

Expert comment: Potential cuts to federal food assistance, nutrition education

May 19, 2025

Cooking Matters

Resources provided by the Cooking Matters program to help families shop for and cook healthy meals on a budget.

Dine out / Take out

Tips for building healthy food habits both at home and while eating out.

Health and affordability are priorities in Cooking Matters classes

Cooking Matters in the news — The free class is called Cooking Matters, taught each Wednesday evening for six weeks. By the end of the six-week session, the group will have learned about nutrition, budgeting and choosing healthy options at the supermarket.