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Extension cord: Runners set out from college to tout health

This past Monday at 9:30 a.m. Jeremiah and Isaiah Godby left Oregon State University’s campus in Corvallis with much fanfare as they set off across the state of Oregon on foot.

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Food movements revive the art of preservation

Celebrations of Memorial Day this week called to mind a few food-related notions for me. Barbeques and potlucks reminded me of the importance of food safety — keeping hot foods hot, cold foods cold, and the importance of hand hygiene.

Extension cord: Healthy eating through the holidays

I’ve been asked by several community groups to come give presentations on healthy eating tips folks can practice this time of year.

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Extension Cord: Expect the best; plan for the worst

September is National Preparedness Month. Throughout the nation, various agencies like the American Red Cross, Extension Services, Federal Emergency Management Agency (FEMA), local fire departments and emergency medical services staff, churches and utility companies are partnering to sponsor “Get Ready” events.

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Extension Cord: Take the pressure out of pressure canning

The start of the food preservation season can bring mixed emotions for me. On the one hand, I am thrilled by the plethora of fresh, local fruits and vegetables and the opportunities we have here in the gorge to put up just about any kind of fruit, vegetable, or protein through canning, drying, freezing, or fermenting.

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Homemade infusions add flavor to meals

Each year the Oregon State University Extension Service Master Food Preserver Program here in the Gorge offers a series of “a la carte” classes folks can participate in to learn about food preservation and home cooking topics.

Radon can be home danger

My husband and I recently purchased our first home. As part of the home inspection process, I requested a radon test. I learned about the risks of radon in an environmental health class I took at Oregon State University and wanted to make sure I knew everything about our new home—the good, the bad, and the ugly.

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Food preservation classes might change your life

What if I told you that by the end of June you would be fermenting your own sauerkraut, canning your own jams and jellies, making your own fresh yogurt, pressure canning the spring Chinook run of salmon into half-pint jars, dehydrating your own herbs, and freezing extra snow peas and strawberries for use this winter?

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