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Dr. Barbara Ingham’s Blog

Dr. Ingham is a Food Science Professor, Extension Food Safety Specialist at the University of Wisconsin. You can email Dr. Ingham at bhingham@wisc.edu or check out her web site at: www.foodsafety.wisc.edu

  • Keep Black Friday for Shopping by Handling Thanksgiving Leftovers Safely November 17, 2017
    No one wants to have to have holiday time with family and friends overshadowed by a foodborne illness, especially after the Thanksgiving day feast. There are some easy steps to keeping the ‘happy’ in holidays. Keep food out of the Danger Zone: Bacteria grow rapidly between the temperatures of 40°F and 140°F. That is what […]
    Barb Ingham
  • Wash Your Hands, Not Your Poultry (or other meat) November 16, 2017
    Poultry (chicken, turkey, duck) and other meat should not be washed before cooking.  Washing poultry and other meat spreads germs to other areas of the kitchen, and is not effective at removing bacteria that may be present.  A study published in the International Journal of Food Microbiology  illustrates why it’s a bad idea to wash […]
    Barb Ingham
  • Cooking the Thanksgiving Turkey: Oven, Deep-Fryer, Frozen November 15, 2017
    Family and friends will gather soon for Thanksgiving Day. While most people will sit down to a roasted turkey, there are also options for deep-frying a turkey and, for those running behind, you can place a still-frozen turkey in the oven and still end up with a meal that your family and friends will enjoy. […]
    Barb Ingham
  • You’ve got the right stuff(ing)! Tips to handle stuffing with care. November 13, 2017
    Stuffing is a big favorite around the Thanksgiving holiday. Regionally in the U.S., it’s called by various names: stuffing, filling, or dressing. The ingredients used in stuffing are often regional as well. Usually based on a bread mixture, other ingredients such as grains, pasta, fruits, vegetables, shellfish, sausage, giblets, and nuts are also used. Stuff […]
    Barb Ingham
  • Canned Breads and Cakes an Unsafe Holiday Gift November 10, 2017
    Breads and cakes baked in glass jars and then sealed with canning lids are not safe to eat. Ideas for canned breads and cakes in glass jars can be found on the internet and sometimes are printed in magazines. The bread or cake is not really home-canned. The product is baked in an open glass […]
    Barb Ingham



Educators Cry ‘Fowl’ Over Turkey Safety Mistakes
When you think “Thanksgiving”, what comes to mind? Turkey! According to the U.S. Department of Agriculture (USDA), more than 45 million turkeys are cooked and eaten in the United States at Thanksgiving. That number represents one-sixth of all the turkeys sold in the U.S. each year. With that many turkeys, there’s bound to be a few fiascos on the festive day. Click here for more information.
Pickle Bill Eases Regulation on Small Growers & Home Canners
The new law would allow individuals to sell home canned fruits and vegetables at farmers markets and other community events without obtaining an expensive food processing license. To learn more on what Assembly Bill 229 referred to as the ‘Pickle Bill’ covers please visit the website below: http://www.foodsafety.wisc.edu/assets/pdf_Files/PickleBill_Sept12.pdf
Is the Changing Economy Affecting Your Budget?
With the ever changing economy, take advantage of the following resources to help you save money and make the upcoming winter a little more manageable with information on: When Prices Rise: Living Within Your Income, Tips to Help Lower the Grocery Bill and Tips for Getting Better Gas Mileage.
FREE Canner Gauge Testing Available
This is the season for canning fruits and vegetables. Dial gauges should be tested every year to make sure they are accurate and at the right pound of pressure. The Shawano County UW-Extension office, 311 North Main Street, Rm 101, Shawano will test dial gauges at no charge anytime of the year. To make an appointment, call (715) 526-6136 to set up a time to have your canner cover tested. Office hours are Monday – Friday from 8 a.m. – 4:30 p.m.
Food Storage Information
Do you ever wonder how long you can store canned foods, frozen foods, baking products, and other food items? The following web site should help you answer some of these questions: http://www.ag.ndsu.edu/pubs/yf/foods/fn579.pdf
New Guide to Alzheimer’s Caregiving from the National Institutes of Health
NIH has come out with an excellent, simple, easy to ready guide for those caring for someone with Alzheimer’s. It is also comprehensive, from dealing with financial issues through wandering and medical conditions in its 140+ pages.  http://www.nia.nih.gov/alzheimers
Food Safety Tips for Seniors – What to Keep, What to Toss
A lot has changed over your lifetime – including the way food is produced and distributed. It used to be that food was produced close to where people lived. Many people shopped daily, and prepared and ate their food at home. Eating in restaurants was saved for special occasions. Today, food in your local grocery store comes from all over the world. And nearly 50 percent of the money we spend on food goes to buy food that others prepare, like “carry out” and restaurant meals.
Food safety Tips for Seniors (pdf, 277KB)

Check out this PSA on safe sleeping for your infant. For more information on where  to receive a free crib visit

For more information on Cribs for Kids click here.

 

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If you have any questions regarding Family Living in Shawano County, please contact:

 Nancy Schultz Nancy Schultz, Family Living Educator
UW-Extension Shawano County
Shawano County Courthouse
311 North Main Street, Room 101
Shawano, WI 54166
Phone: 715-526-6136 * Fax: 715-526-4875
Email: nancy.schultz@ces.uwex.edu
 Kara Skarlupka Kara Skarlupka, Office Assistant
UW-Extension Shawano County
Shawano County Courthouse
311 North Main Street, Room 101
Shawano, WI 54166
Phone: 715-526-6136 * Fax: 715-526-4875
Email: kara.skarlupka@co.shawano.wi.us
 
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