Food Safety

Mother and son cooking together.

5 Tips for Quick and Healthy Back to School Dinners

— By Kate Yerxa, MS, RD, Extension Professor, University of Maine Cooperative Extension School is back in session and for a lot of families that means after school activities and busy evenings, leaving little time for making dinner. To help make evening meals a little less stressful, here is a list of our top 5 […]

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Vegetables on a cutting board

Ask EFNEP: Vegetable Stock

— By Alice Cantrell, EFNEP Community Education Assistant – Somerset County, ME Making your own stock to use in cooking is a great habit to get into. Not only will you be reducing food waste but also creating a healthy base that is widely versatile for many recipes. You can avoid throwing away your onion […]

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Eggs Close Up

Food Safety Facts on Eggs

— By Kathy Savoie, Extension Professor, University of Maine Cooperative Extension Eggs are a hot topic right now. The price of eggs is what all the buzz is about, but let’s not forget about eggs and food safety. Eggs are a potentially hazardous food. They need to be refrigerated to keep them safe. It’s important […]

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Keeping Pies Safe

— By Kathy Savoie, University of Maine Cooperative Extension Educator Holidays and pies just go together kind of like mornings and coffee. Everyone in my family seems to have a favorite pie type for each holiday so there are plenty of leftover pie slices to store (at least for a short period of time). The […]

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Person serving themselves stew

Community Food Events, Volunteers, and Food Safety

— By Kathy Savoie, University of Maine Cooperative Extension Educator Maine has a rich history of community food events such as public meals at churches, granges, fraternal organizations, soup kitchens and food fundraising events that rely on the participation of volunteers. The volunteers are critical to the long-term success of not only the individual event, […]

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Thanksgiving Planning Tips

— By Debbie Barnett, EFNEP CEA in Kennebec, Knox, Lincoln, and Waldo counties – University of Maine Cooperative Extension If you are like me, the thought of having guests over for Thanksgiving, or any big occasion, can be stressful and time consuming. Questions like, How many people will be coming? How will I decorate? And […]

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Knife with Chopped Garlic on Cutting Board

Cutting Board Safety

— By Danielle Breunig, University of Maine Dietetic Intern  Cutting Boards and Food Safety As fall rolls around that means the holidays are just around the corner, and there may be plenty of food to start thinking about prepping. Holiday cooking can get chaotic and messy. In my house, there are a bunch of different foods […]

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three red apples

Safe Cider Know-How

— By Danielle Breunig, University of Maine Dietetic Intern  Make Safe Cider at Home Fresh unpasteurized cider can cause foodborne illness outbreaks due to contamination of foodborne pathogens. Certain age groups such as children, the elderly, and people with compromised immune systems are more susceptible to foodborne illnesses. Precautions can be taken to prevent the risk […]

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Black pan over a camp fire

Healthy Camping & Hiking Tips

— By Alex Bosse, Nutrition Education Professional, Expanded Food Nutrition and Education Program (EFNEP) Youth Curriculum Coordinator, University of Maine Cooperative Extension, Androscoggin and Sagadahoc Counties As a relatively new resident of Maine, I’m always finding ways to get outdoors and enjoy the natural beauty the state has to offer. Whether it is camping, backpacking, […]

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Seven burgers on a grill

Let’s Get Grilling!

The propane tank is full and it seems like the weather is cooperating for the return to grilling season at my house. Many of us enjoy cookouts and backyard barbecues during the spring and summer months. Unfortunately, barbeque season brings an increase in foodborne illness. Follow these guidelines to avoid foodborne illness when grilling: Whether […]

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