Storing Leftovers

Extension Food Safety Specialist, Barb Ingham, discusses cooking and storing Thanksgiving dinner safely.

Wisconsin celebrates Farm to School Month, connecting children to local food

October is National Farm to School Month, a time to celebrate connections between children and local food. Farm to school is a broad term for efforts to promote the health of children, farms, and communities by connecting schools to local farms that supply fresh, healthy foods.

Dried tomatoes tasty alternative to canning

#FlashbackFriday Still trying to figure out what to do with an abundant harvest of tomatoes? Barb Ingham offers types on drying tomatoes as an alternative to canning.

Some veggies best preserved by freezing

Many vegetables harvested from the home garden are best preserved by freezing, not canning, according to University of Wisconsin-Extension food science specialist Barbara Ingham.

Safe handling key to avoid illness from backyard poultry flocks

Contact Barbara Ingham, 608-263-7383, bhingham@wisc.edu More and more people are raising flocks of poultry in their urban backyards in Wisconsin and across the U.S. As the practice becomes legal in more areas and grows in popularity, experts recommend observing safe handling practices to avoid illness caused from poultry or eggs. According to the Centers for […]

Summertime safety – at fairs, festivals, and farm tourism venues

Millions of people visit county and state fairs, farm festivals, and “agritourism” destinations every summer. The increase in attendance at these venues has also brought an increase of interest in how to keep agritourism visitors safe and prevent injuries and illnesses that can occur at farms and festivals that feature potentially dangerous activities.

New UW-Extension identification guide to toxic plants in forages and pastures available

Recognizing poisonous plants and knowing proper livestock management are important steps in minimizing the potential for poisoning. A new, easy to use, spiral-bound book is available to identify toxic plants in forages and pastures.

Egg safety basics for springtime celebrations

Eggs are a familiar symbol of spring. They are one of nature’s most nutritious and economical foods and feature prominently at many spring holiday celebrations. A few basic steps will help ensure all your springtime recipes are “eggcellent” and food safe!

What’s the latest on food product dating?

According to the USDA, up to 30 percent of food may be lost or wasted at the retail or consumer level. One source of food waste arises from consumers or retailers throwing away wholesome food because of confusion about the meaning of dates displayed on the label.

Keep food safety in mind when preparing your holiday turkey

A delectable roast turkey is often the centerpiece of the family Thanksgiving dinner. Keeping in mind some food safety tips while preparing your holiday bird will help ensure it is not only tasty, but also free of foodborne bacteria that may cause illness.

News from Extension

Division of Extension

EP-Food Safety

Storing Leftovers

Wisconsin celebrates Farm to School Month, connecting children to local food

Dried tomatoes tasty alternative to canning

Some veggies best preserved by freezing

Safe handling key to avoid illness from backyard poultry flocks

Summertime safety – at fairs, festivals, and farm tourism venues

New UW-Extension identification guide to toxic plants in forages and pastures available

Egg safety basics for springtime celebrations

What’s the latest on food product dating?

Keep food safety in mind when preparing your holiday turkey