OSU Extension is now accepting applications for the Master Food Preserver (MFP) volunteer program! The MFP volunteer training course will be offered October 3rd to November 18th in a hybrid format that includes online lectures, ... Read more...
The internet: abundant with DIY horticulture to be considered with skepticism. Besides geographic conundrums- tomato growing information from Georgia is useless in Klamath Falls- sometimes the information provided is just false. For ...
Kombucha is a lightly effervescent, cider-like beverage, made by fermenting sweetened tea. It is produced using a starter culture of bacteria and yeasts called a SCOBY (Symbiotic Colony of Bacteria and Yeast). A mature SCOBY resembles a flat, jelly-like pancake, often referred to as a ‘mushroom’ or ‘tea fungus’ due its unique appearance, although it is not a mushroom.
There are more than 200 variations of kimchi; the types of ingredients and the preparation method have a profound impact on the taste. Napa cabbage, radishes, green onions, garlic, and ginger, along with a specific red pepper, are used in classical baechustyle, but region, seasonality, and cultural traditions influence the unique types of kimchi.
Food poisoning is a common cause of illness and is often mistaken for the 24-hour flu. It has many causes with symptoms lasting for a day or a week or more. Here's a primer on food poisoning and how to avoid it.
Understanding which foods need to be refrigerated and how long they'll keep is crucial to preventing foodborne illness and reducing food waste. Here's a look at what to keep in your refrigerator and for how long.
Scientists say that a major earthquake could hit the Pacific Northwest in the next 50 years. When disaster strikes, you will need a variety of healthy foods at hand. Being able to feed yourself and your family will help you keep calm, keep an optimistic outlook and make good survival decisions. This resource will help you gather and store life-saving provisions.
An Oregon State University study published in 2021 found that soaking raw ingredients – usually grains, nuts or seeds – to make "sprouted" foods lowers the risk of salmonella growth on these increasingly popular healthy snack foods.
Master Food Preservers are trained and certified volunteers who assist OSU Extension Service in their efforts to provide up-to-date food safety and preservation information to Oregonians. After a comprehensive, hands-on training, volunteers serve as a local community resource providing food preservation information to community members.
Ask Extension is a way for you to get answers from the Oregon State University Extension Service. We have experts in family and health, community development, food and agriculture, coastal issues, forestry, programs for young people, and gardening.
Q: I have made kimchi twice now, and I am concerned if my latest batch is safe to eat. In my first attempt, my kimchi overflowed the sealed jar during fermentation. On my second attempt, I did two and a half times the ...