Food & Nutrition

Restaurant owner Amy Kim seasons a dish with her own brand of teriyaki sauce

Explore Oregon's Nutrition Education program and find out how it connects Oregonians to local and regional community food resources. Watch a video about the OSU Extension Portland Hispanic Nutrition program. Check out OSU's Food Innovation Center if you want to take your food products to market. The Food Hero website is an online resource for people who want to eat healthy meals.

 

Stories & Tips
Héroe de Alimentos: Consejos para preparar comidas saludables
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Food Hero: Helpful messages for healthy eating
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Molalla eats its veggies and goes the extra mile

Surrounded by farmland, the town of Molalla is known for its 100-year-old rodeo. But some are trying to make it known for a healthy lifestyle.

OSU creates cider course for entrepreneurs as industry grows

As demand for hard cider grows, Oregon State University is offering a new workshop to help entrepreneurs start their own cider startup companies.

Popular Publications
 
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Featured Question

We tried fermenting pickles and I am unsure as to whether or not they are safe to eat. We used a store-bought pickling seasoning. We put the cucumbers, dill and seasoning in jars, covered with water, placed the canning lid and ring loosely on top and set on the counter for 2 weeks. I know the water was supposed to cloud, but we have a film of slime on top of the water and whitish, powdery looking "gunk" on the cucumbers (in the water.) I have bought Bubbies pickles before that are fermented. They have cloudy solution, but not as much "gunk" in the water. I'd love to try these, but I don't want anyone to get sick. These have not been in the refrigerator at all, nor have they been heat canned.

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