What we’re reading: 11/11
This week we're reading about gravy-making tips, how Thanksgiving dishes get to our tables, how to cook the perfect roast and more.
Seasonal allergies getting worse
Fueled by warmer temperatures and increased carbon dioxide levels, pollen seasons are longer, and pollen counts are higher.
Penn State plans Mediterranean meal webinar
Penn State Extension is hosting a virtual cooking class, Let's Cook at Home: Mediterranean webinar Feb. 11, 6-7 p.m.
How to make trick-or-treat safer and healthier
Planning ahead can make trick-or-treating more fun for your child and the rest of the neighborhood. Encourage healthy habits and food safety this Halloween.
Here’s What’s Cooking in Lynne Almasy’s Kitchen
Congratulations to our Week Three Reader's Kitchen Winner, Lynne Almasy! Learn a little about our winner and get her featured recipes!
Numerous health benefits found in watermelon
Every time you eat watermelon, you'll be improving the health of your cells, organs and nervous system.
You purchased local farm products — now what?
You purchased local farm products all summer, but now what do you do with the remaining product? Here are a few ideas: canning, drying and freezing.
Celebrate the first silent night
(Note: This column first appeared in Farm and Dairy 16 years ago. I offer it here again this year, because its message never dims....
Finding a balance this holiday season
Julie Geiss balances all the treats of the holiday season with healthy sprouts she's learned to grow herself in mason jars on a windowsill.
In Ohio, locally sourced food is just minutes away
From our Dinner Guests Hank and Joli Fichter: "Having sources of locally produced food has changed the way we live... The resources are most likely within miles or minutes of your home."
