Check out this new video by Purdue Extension FNR as wildlife biologist Bob Cordes with the Maine Department of Inland Fisheries and Wildlife shares step by step safe handling techniques to reach your goals in providing a wholesome organic source of meat for you and your family.
In 2018, the Purdue Extension produce safety training team will provide training for growers, packers, processors and sellers of fresh produce. Training sessions will be held at seven locations throughout Indiana.
Growers of fruits, vegetables, wine grapes or flowers can learn more about production practices, processing, marketing, agritourism, pest and disease control, farm management and food safety at the Indiana Horticultural Congress and Trade Show, Feb. 13-15, at the Marriott East Hotel, 7202 E. 21st St., Indianapolis.
This month, Dr. Tim explains how those pesky flies ended up in your kitchen, and provides surefire tips for getting rid of them.
It's that time of year when fresh produce and specialty foods are now seasonably abundant and with rising temperatures comes the rise of food safety concerns for buyers and sellers. Ever notice how quickly berries mold after you wash them?
It's that time again. Time to fire up the grill. The backyard barbecue is often considered a symbol of summer. It can represent a family tradition or a relaxing way to spend time with friends. For many, this skill is passed on from one person to another, as a sort-of learned trade. Others scour the internet or a few cookbooks, looking for ways to master the craft.
The triple-bag technology created at Purdue University to help African smallholder farmers store their crops after harvest also enabled farmers in Sierra Leone to protect their seeds when the Ebola outbreak disrupted agricultural markets.