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After The Storm: What You Can Save and What You Must Throw Out



After a power outage, the big food-related question is this: "What perishable foods must be discarded because of possible contamination, and what's safe to keep?"  Here are some guidelines:


What's better for breakfast, ice cream or chocolate cake?

Would any devoted, health-conscious grandparent allow his/her grandchild to eat ice cream for breakfast?  Maybe not--with one exception, my cousin,  life-long journalist Ron Cohen.  In fact, the title of his recently published memoir is, evidently, a response to a hopeful grandchild: "Of Course, You Can Have Ice Cream for Breakfast."  


Preserve the Taste of Summer by Canning—But Do It Safely

CanningAs summer, 2017 all too quickly slips into the past, you (and everyone else except the skiers)  are wishing you could savor summer  all through winter.  In a way, you can.  All that delicious produce in your supermarket (or, better yet, in your garden) is just waiting to jump into jars and remain in suspended animation until some snowy day when you long for fresh-like fruit.  Yes, truly fresh fruit appears in the supermarkets in winter, too but at exorbitant prices and with diminished taste.  The long journey from who-knows-where to your supermarket jacks up the price and diminishes the flavor; the produce grows too old and tired to retain its just-grown taste.  Canning is one inexpensive way to feed the year-round urge for produce that tastes great. Furthermore, you know your own canned goods won’t have preservatives, color additives, or other chemicals you may not want to consume.

Make Food Safety a Priority This Fall

During the busy fall season, whether you’re preparing a packed lunch for your child, a weeknight dinner for the family, or a tailgate feast for the whole crew, make sure you prevent foodborne illness by following USDA’s four steps to food safety: Clean, Separate, Cook and Chill.

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