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.
The holidays are all about bringing family and friends together to celebrate the season and enjoy good food. However, some unwelcome guests like Salmonella, E. coli, Staph aureus and Listeria can ruin an otherwise great party.
Consumers planning a traditional Thanksgiving dinner this year can expect to pay less for turkeys, compared to 2016. The prices of other holiday staples, such as dressing, dinner rolls and pumpkin pie, should remain about the same or increase only slightly, according to an analysis by Chris Hurt, Purdue Extension agricultural economist.
Just because it's autumn doesn't mean you have to wait to have your favorite summertime fruits and vegetables. This article aims to take on the myth that fresh is always best when choosing fruits and vegetables.
The Indiana Extension Educators Association presented its annual award to county educators during Purdue Extension's Professional Development Conference last week.
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.