- Meat and Poultry
- Fish and Shellfish
- Cream and Cream Products
- Eggs and Egg Whites
- Ice Cream
- Dairy Spreads
- Fruit, Fruit Products
- Sauces, Dressing, and Dips
- Condiments, Herbs & Spices, Spreads
- Ingredients for Cooking
- Prepared Foods
- Bakery Goods and Sweets
- Grains, Pasta, and Cereal
- FAQs on Bacteria
- What are bacteria?
- How can I avoid getting sick from a bacterial illness?
- How dangerous is a staph infection?
- Can I assume that if food smells bad its unsafe to eat and if it smells ok that it is safe to eat?
- How dangerous is botulism?
- How dangerous is listeria?
- How many types of bacteria are there?
- What foods are likely to be contaminated by listeria?
- What foods can give a person a staph infection?
- What foods can give a person botulism?
- Why do some bacteria make people sick?
- Why does refrigeration keep bacteria from multiplying?
- Can I avoid all contact with bacteria if I’m careful?
- How Many Bacteria Does It Take to Cause Illness?
- FAQs on Cookware
- Are Ceramic and Enamel Cookware Safe and Practical?
- Are Nonstick Coatings on Cookware a Health Risk?
- Do Cast Iron, Glass, Copper, and Titanium Cookware Have Any Disadvantages?
- Does Using Aluminum Cookware Increase the Chances of Developing Alzheimer’s Disease?
- Is Stainless Steel Cookware a Good Choice?
- Is the New Silicone Rubberized Cookware Safe?
- Nonstick Cookware: Is it Dangerous?
- What Brands of Cookware are Recommended by Experts?
- What Features Should I Look for When Selecting Cookware?
- What Should I Know about Selecting and Using Aluminum Cookware?
- FAQs about Definitions
- Exactly what is meant by the phrase perishable food?
- Defining Some Current Language about Food
- What Does the Word “Foodie” Mean? It Depends Who(m) You Ask
- What do “sell by,” “best by/before,” “use by” and “expiration” mean?
- What does the term shelf life mean?
- What's in Our Food? Maybe Processing Aids, Maybe not
- “Fresh,” “Natural,” “Processed”—What Do These Words Mean?
- FAQs on Dropped Food
- FAQs on Farmers' Markets
- Exactly what defines a farmers’ market?
- Farmers' Markets: Why They're So Popular; How to Find One Near Your Home
- How should I handle produce at home?
- What foods are sold with restrictions at a farmers’ market?
- What should I bring to the farmers’ market?
- What shouldn’t I do or eat at a farmers’ market?
- What signs indicate a sanitary farmers’ market?
- What time of day is it best to go to a farmers’ market?
- FAQs on Food-borne Illness and Mishandling of Food
- About how many cases of food-borne illness occur in the U.S. each year?
- Answer Key to “How Much Do You Know about Safe Handling of Food?”
- How Much Do You Know about Safe Handling of Food?
- I Left It Out Too Long! Can I Still Eat It?
- Should Your Grocery Card Track Food-Borne Illnesses?
- Sudden, Awful Intestinal Distress--Is it the Flu or a Foodborne Illness--or Both?
- What YOU Can Do to Avoid Food-borne Illness
- What does the phrase food-borne illness refer to?
- FAQs on Food Product Dating
- Are stores required, by law, to remove outdated items from their shelves?
- Do most consumers actually pay attention to the dating on foods?
- Does the “use by” date matter once the product is frozen?
- Is information on food longevity and safety available by phone?
- What are expiration dates?
- What do the terms closed dating and open dating mean?
- What if there is no date on a product, and I don’t remember if I bought it a month ago or ten years ago?
- What should consumers know about food product dating?
- When Did You Buy It? When Did You Open It?
- When to Throw Food Out? Not on the Use-By Date
- Who establishes these product dates?
- Who requires and regulates dating on foods?
- Why do “best by” and “use by” dates sometimes seem conservative?
- FAQs on Food Safety
- "Is It Safe To….?" FAQs Answered by our Advisory Board
- FAQs about Ground Beef, Seasonings, Olive Oil, Lemon Wedges, and Fish
- FAQs about Mushrooms: Are they Very Dirty or Very Clean?
- FAQs about Soft Cheeses--What's Safe, What Isn't
- FAQs on BPA: the attacks continue, but are they justified?
- FAQs on Food Safety and Nutrition
- FAQs on Raw Fruits and Veggies—the Answers Can Protect Your Wallet and Your Health
- FAQs: Cutting Boards and Kitchen Counters--Selection and Care
- Food Bars/Buffets in Supermarkets--Is the food safe? How can you tell?
- Food/Meat Thermometers—What You Need to Know
- How Long Should Cheese Be Aged? Will the Rules Be Changed?
- How Long Will They REALLY Last? Part I: Non-perishables
- How Long Will They REALLY last? Part II: Perishables
- Imported Foods—What’s Safe, What’s Risky?
- Is It Safe? Is It Nutritious? More Survey Answers from Scientists
- Is It Time to Switch to Pasteurized Eggs?
- Is the Food Safety Modernization Act Making Our Food Supply Safer?
- More FAQs about Minimum Safe Cooking Temperatures: Pork and Other Perishables
- Sushi: Why Such a Short Shelf Life?
- Winter Food Storage—Can I leave It in the Car or in the Garage?
- Would You—Should You—Do You--Eat Irradiated Food?
- FAQs on Food Wrapping
- Are any plastic wraps or containers really “microwave safe”?
- Are some plastic wraps more effective than others?
- Can I refrigerate meat and poultry in its store wrapping?
- Can I use plastic freezer bags to store produce in the fridge?
- Can chemicals leach unto food from plastic wrap or containers?
- Do coated plastic bags really help produce last longer?
- Does aluminum foil give foods a metallic taste?
- Does exposure to aluminum cause Alzheimer’s disease?
- Everything You Need to Know about Wrapping Food Right
- How should fruits be wrapped before refrigeration?
- Is it safe to use aluminum foil in a microwave oven?
- Should I wrap raw vegetables loosely or tightly before refrigerating?
- What are some advantages and disadvantages of aluminum foil?
- What produce needs to be wrapped before refrigerating?
- What’s better for wrapping food—plastic or aluminum foil?
- Why does foil sometimes darken, discolor, and leave black specks on food?
- Will a foil cover help keep foods on the table hot or cold?
- FAQs on Freezing Food
- FAQs on Leftovers
- FAQs on Mold
- What is mold?
- Does mold ever grow on nonperishable food?
- Can I remove a moldy part from food and eat the rest?
- About how many different kinds of molds are there?
- How can I avoid getting mold on my refrigerated food?
- Is mold always visible?
- Are any molds harmless?
- What food groups are most susceptible to mold?
- What kinds of illnesses can result from eating moldy food?
- What kind of packaging protects foods from mold?
- What other safety tips will help prevent mold from growing?
- Why are some molds dangerous?
- FAQs on Organic Food
- What Is Organic Food?
- Are Organic Methods More Humane to Animals?
- Does Conventional Food Have a Longer Shelf Life Than Organic?
- Does Organic Food Taste Better than Conventional Food?
- Is Organic Food More Nutritious Than Conventional Food?
- Is Organically Grown Food Better for the Environment?
- What Do the Various Organic Labels Mean?
- What Important Contributions Has the Organic Movement Made?
- Which Are Safer: Organic or Conventional Food Products?
- Will Organic Baby Food Make Baby Healthier?
- FAQs on Oxidation: How It Affects Foods
- FAQs about Plastic Products Used with Food
- Pyrex® Glassware: Is it safe to use?
- Are plastic bags safe to use in the microwave?
- Are some plastic wraps safer and/or more effective than others?
- Are there any health risks from reusing plastic water bottles by refilling them with tap water?
- Are we eating chemicals from plastics along with our food?
- Can I microwave food in my plastic containers?
- Does the plastic used in water bottles pose a health risk?
- If I heat food in an open can, will that cause the plastic lining to leach chemicals into the food?
- Is it safe to heat frozen entrées in their plastic containers and with their plastic wrap?
- Is it safe to use plastic wrap as a covering when microwaving food?
- Is it safe to wash and dry plastic plates, cups, containers, and utensils in the dishwasher?
- Is there good evidence that BPA is harmful to human health?
- Of the plastic products used to store, heat, or eat with (wraps, bags, containers, silverware, plates, etc.), which contain BPA?
- What is BPA?
- Why is so much of today’s food packaged in plastic?
- FAQs on Preservatives
- What are Preservatives?
- All things considered, is our food supply safer or less safe because of preservatives?
- Are the preservatives in hot dogs and similar products health risks?
- What preservatives are known to cause allergic reactions?
- What are some common preservatives used in food?
- What food groups commonly have preservatives in them?
- Why are preservatives added to food?
- Will the label on the product tell me if it contains a preservative?
- FAQs on Washing Produce: Why and How
- Other FAQs
- Can chicken soup really cure a cold?
- Is Chocolate Good For You?
- Can Science and Technology Help You Save Food Dollars?
- FAQs Answered By Our Board Scientists: on Chickens, Bananas, Old Salad Dressing, and More
- FAQs about Food Price Increases
- FAQs about Products We Use with Food
- FAQs about Shelf Life: Tortillas, Pancakes, Wine, and More
- Food Fraud: Are you paying for scallops and getting shark meat?
- Is Cheese Addictive? Only If You Eat It
- Missing Chickens: Where Have All the Small Ones Gone?
- Nine FAQs about Food Labels
- Quiz Yourself! Check Your Knowledge about Food Temperatures
- Scientists Answer Two FAQs about Egg Safety
- Should Sour Cream and Cottage Cheese Be Stored Upside Down?
- Some Shelf Life Info, General and Specific (Spirits, Defrosted Veggies, Green Tea, and More)
- Syrup from a Tree or from a Lab--Which Should You Pour on Your Pancakes?
- Ten FAQs about the Prickly Pineapple
- What's New in Food? IFT Expo Offers Tasty Innovations
- What's on the Menu in Cuba?
- What’s in My Water? Answers to FAQs
- What will you be dining on this year? Here are predictions from folks in the know
- FAQs on Bacteria
- Books: Food for Thought
- Food Safety
- It Says "Use By Tomorrow," But You Don't Have To
- Ten Tips for Consumer Food Safety
- Food Allergies: Recognizing and Controlling Them
- “Is It Spoiled?” When in Doubt, Check It Out
- How To Keep Your Cooler Cool
- Recent Recalls: Salmonella Threatens 100s of Products
- STOP! Don’t Rinse That Raw Chicken!
- Sous Vide—A Better Way to Cook?
- Why You Need a Safe Cooking Temperature Chart and How to Get One Right Now
- “Myth-information” about Food Safety: You’d Better Not Believe It
- After The Storm: What You Can Save and What You Must Throw Out
- How to Protect Your Food During a Power Outage
- Meet Your Beef--Via Bar Code Info
- Organic Food, GMOs, the Safety of American Food, the Value of Use-By Dates, and More--Scientists Tell Us What They Think
- Raw chicken, Leftovers, Deli Meats, and More-- What Surveyed Scientists Said
- Tips About 4 Popular Beverages: Wine, Coffee, Water, and Soda
- Tips on Reheating for Safe, Yummy Leftovers
- Tips on Water Safety During and After a Storm
- Introducing our Advisory Board Scientists
- Produce: Handling Tips
- Seasonal Tips
- A Novel Method for Cooking a Turkey
- Crock Pot Cooking Tips for that Ideal Winter Dinner
- Cucumbers: for Cool--and "Cool"--Summer Treats
- Going Away for All or Part of the Winter? Prepare Your Kitchen for your Absence
- How To Grill Safely During the Summer
- How do summer squash and winter squash differ?
- New Year’s Resolutions For a Safer Kitchen
- Preserve the Taste of Summer by Canning—But Do It Safely
- Summer Food Fests Offer Much More than Calories
- Summer Party Tips: Baby Carrots (Using for Dips) Hot Dogs (Ditching the Guilt), and Watermelon (Finding a Ripe One)
- Tailgating: How to Do It Right
- Tips on Keeping Your Summer Fruits Flavorful and Healthy
- Shelf Life Tips
- A Food App You're Apt to Like; A Brand-New Invention for Getting Shelf-Life Information
- Battling the Ripening of Bananas
- Food Preservation--Low-tech Past, High-Tech Present and Future
- From Purchase to Storage, Tips on Extending Shelf Life
- Pesto: Ingredients, Uses, Shelf Life, Contamination, and More
- Shelf Life of Foods: What You Need to Know
- Shellfish and Shelf Life Aid from the Canadian Maritime Provinces
- Tips for Carry-along Lunches for Work and School
- Tips for Freezing Food and Freezer Care
- Cooking Frozen Foods
- Freezers And Food Safety
- Freezers And Freezer Burn
- Freezers And Nutrient Retention
- How Often Should You Defrost And Clean Your Freezer?
- How To Defrost And Clean Your Freezer
- How To Defrost Frozen Foods
- How To Freeze Foods: The Quicker The Better
- How To Wrap Foods For The Freezer
- Refreezing Frozen Foods
- What You Can Freeze And What You Can't--Or Shouldn't
- Tips About Genetically Engineered Foods
- Tips for Grocery Shopping
- Tips for Holidays
- Answers to Questions about Thanksgiving Dinner
- Chocolate Is Even More Healthful Than You Thought
- Enjoy St. Patrick’s Day Without Cabbage Stink
- Everything You Need to Know about Cranberry Sauce
- Food-Related Gifts Recommended by Experts (2014)
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- Kitchen Gifts that Really Please
- Kitchen Gifts that Really Work
- Our 2016 List of Gifts To Please Every Cook
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- Tips for Winter Holiday Meals
- What NOT to Do With Thanksgiving Dinner
- Yikes! The Turkey Is Done, But the Guests Are Delayed! How Do I Keep My Thanksgiving Dinner Warm?
- Tips on Kitchen Equipment
- Tips for Refrigerating Food and Refrigerator Care
- Food Safety Facts
- How To Clean The Refrigerator
- How To Wrap Foods For Refrigeration
- How long can a pie be left unrefrigerated?
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- Proper Handling Of Produce In The Crisper(s)
- Proper Refrigeration Placement Of Raw Meat, Chicken, And Fish
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Kitchen Gifts that Really Work
Biblical wisdom tells us, “It’s more blessed to give than to receive.” But the challenge is to find the right item to give. Thankfully, everyone eats. Therefore, you can’t go too wrong with edible items that help the family chef handle foods more safely, easily, or successfully. Here are our 2012 gift suggestions, gleaned from our Advisory Board scientists, various publications, online sites, and our own kitchen experiences. In this list, you may find an appropriate gift for winter holidays, birthdays, anniversaries, house-warming, even grab bags. The prices range from inexpensive to costly. Some prices are given in the article. Most are available online.
Equipment for making coffee, tea, and soda:
Magic tea maker: My husband's latest gadget does convince our guests that he's a magician. He just puts the water and loose tea into the container (see photo) and lets it brew for whatever time period the particular tea requires. When it's ready (here comes the magical part), he puts the container on top of an empty cup and--without the recitation of some nonsensical words-- the brewed tea drips down into the cup. Guests--not forewarned that magic is about to occur--are awed and delighted. To see the magic tea maker in action, go to this Youtube video. To buy this $19.95 item, go to http://www.espemporium.com/p-175-magic-tea-filter.aspx. (This one is a different shape and size from the one in the video, but they both work the same way.) In addition to the magic show, the ESP Emporium gadget will give you two cups of tea. How does it taste? Like tea.
Pod coffee maker: I've been told that 1) this item is all the rage, and no home should be without one; 2) prices for this item range from $70 - $700; and 3) one big advantage (and big disadvantage) is that most models brew only 1 cup of coffee, tea, or cocoa at a time. 4) It's great if one guest wants regular coffee, one wants Decaf, and one wants cocoa. 5) Except for occasional cleaning of the pod maker, there's nothing to wash except your coffee cup. No fuss.
How does it work? You insert a pod (a small disposable cup containing your beverage of choice). We have a pod collection to be proud of: several types of regular coffee including my favorite (French vanilla), 3 types of Decaf coffee, regular and herbal tea, and cocoa (both milk chocolate and dark chocolate).
Pod coffee makers are available from many different manufacturers. According to ShopSmart, some (for example, Starbucks' and DeLonghi's coffeemakers) lock you into one coffee brand; others can take Keurig's K-Cup or Senseo pods, which offer many different coffee brands. Our daughter bought a reusable K-cup filter for our machine, and that allows us to use our own coffee (not in a premade pod) in the machine.
ShopSmart (a Consumer Reports publication with no advertising) recommends these two models:
1) Delonghi Nescafé Dolce Gusto Piccolo Edg200T ($100). The publication says it's easy to clean, but it limits the user to Nescafé pods.
2) Mr. Coffee BVMC-KG5 ($80). ShopSmart likes its "easy operation and snappy delivery of the first cup." Also, it uses K-Cup packs, which are available in more than 200 varieties.
For more information on selecting a pod coffee maker, click here.
Soda maker: No one enjoys lugging heavy bottles or cans of soda (pop) home from the store. This gift enables consumers to make their own carbonated water or flavored carbonated water. In our house, we have a Sodastream carbonator. My husband likes plain carbonated water, but for the more adventurous, the company has many different Sodamix flavors including diet ones and all-natural. Making your own soda is a money-saver as well as a muscle-saver. For more information about this product, click here. Price range for this gadget: $80-$100.
Gadgets for wine and champagne:
Epivac Stopper: The Epivac wine stopper pumps air out of a wine bottle, acting like a bicycle pump in reverse. The removal of air helps to preserve the wine from oxidation. Its 2-way or double-action push or pull model can also extend the life of champagne by forcing air into the bottle and preventing bubbles from escaping. Find out more at this site: http://www.bizrate.com/bar-shakers-tools/epivac-wine-saver/
Corkcicle: This item was Parade magazine’s product of the week last year. It keeps wines at the proper temperature all through a holiday dinner when you insert a gel-filled tube that had been in the freezer for two hours before mealtime. To order this item, click here: http://corkcicle.com/
More useful kitchen gadgets:
Food Saver®: Recommended by food scientist Dr. Joe Regenstein, this is also one of my husband’s favorite and most often-used gadgets. This item isn’t cheap, but sometimes, honestly, you have to spend money to save money. The Food Saver lets you make a second meal out of leftovers and a good one at that. Its vacuum packaging seals food in an airtight bag so that the quality will hold up better in the fridge or the freezer. Vacuum packaging not only reduces oxidation (which affects taste and nutritional value), but it can also inhibit the growth of microorganisms such as mold and bacteria. The Food Saver system includes bags, canisters, jar sealers, and bottle stoppers (for wine, non-carbonated liquids, and oils). To see it, click here: http://www.foodsaver.com/index.aspx
Color-coded cutting boards: Nearly every member of our Advisory Board has recommended these at one time or another as a safety measure (to avoid cross-contaminating). The idea is to use a different cutting board for raw meat and poultry, fresh produce, bakery goods, etc. Sets generally have 3-5 different colors and identifying words or pictures to remind users which type of food each board is for. Just google "cutting boards," and you'll find a wide selection in price ranges from about $6 to about $39.
Insulated dip chillers: If you want to leave your dips out for the whole evening (longer than 2 hours), you need to keep them below 40F°. Dip chillers are recommended by food scientist Dr. Catherine Cutter. Containers with a hidden plastic liner for ice or gel packs are widely available. Here’s one source that has these with an assortment of holiday designs: http://www.counter-art.com/holidaydip.html
Kitchen shears: Food process engineer Dr. Timothy Bowser says that scissors are “a great and often overlooked kitchen tool.” To find scissors for many different purposes including uses with food, check out this site: http://www.kleincutlery.com
Spray bottles: Hard to imagine giving a spray bottle as a gift, but this may be a gift you’ll want to give your own kitchen. If you like to mix your own sanitizing spray, Dr. Bowser says the spray bottles sold online are better than the ones generally available locally. See http://www.usplastic.com/catalog/search.aspx?search=spray%20bottles&page=1
Programmable crock pots: Dr. Bowser recommends the Hamilton Beach model with 3 outstanding features that, he says, make it fantastic: 1. the programmable cooking feature with an optional probe and a failsafe keep-warm setting; 2. a sealed lid with clips to keep it in place for safely transporting your hot meal and 3. a clip-on spoon for serving.
Salad spinner: Dr. Cutter recommends this item for those individuals who want to wash minimally processed produce with ease. http://www.pamperedchef.com/our_products/catalog/product.jsp?productId=15668&categoryCode=KW
Food dehydrator: For drying fruits, vegetables and for making beef jerky, Dr. Cutter recommends the Excalibur dehydrator, which she's used to dry apples bananas, tomatoes, and other produce and to dry meats. Here's the link: http://www.excaliburdehydrator.com/9-tray-large-excalibur-with-26-hour-timer-3926tb
Pressure canner: Your DIY (do it yourself) friends may need proper equipment for canning. Dr. Cutter recommends Presto equipment and reading the following advice from Penn State College of Agricultural Sciences: http://extension.psu.edu/food-safety/food-preservation/news/2012/selecting-a-canning-method
More gadgets to use with produce: The Chicago Tribune, in a Nov.16, 2011 article entitled “One-use wonders,” described the results of testing several gadgets for use with fruits or vegetables. Among those the article gave a thumbs up to were the Chef‘n Bananza Banana Slicer and the Vacu Vin Stainless Pineapple Slicer. To see the article, click here: http://articles.chicagotribune.com/2011-11-10/features/sc-food-1104-gadgets-20111110_1_gadgets-bell-pepper-vegetable Note: This article is more than a year old, so the prices may not be the same.
Every kitchen should have the following items:
1) A food thermometer to determine when your roast, turkey, ham, casserole, and so on is sufficiently cooked. Food process engineer Dr. Timothy Bowser finds a remote temperature sensor very handy. “These are great for grilling, smoking, baking, chilling and a variety of kitchen chores. The Taylor Wireless Food Thermometer with Remote (model 14799) is available at my local Wal-Mart for under $30.”
2) A refrigerator thermometer to be sure the fridge and the freezer are at a safe temperature. If your gift is for someone whose fridge doesn’t have a built-in thermometer, this is a good gift. Food scientist Dr. Karin Allen recommends the CDN FG80 Refrigerator/Freezer NSF professional thermometer. Check it out on Amazon.com.
3) An oven thermometer to tell if your oven is cooking food at the temperature you set it. Note: the website Cook’s Illustrated points out that ovens are inaccurate. Ovens set to the same temperature can vary quite a bit. The site recommends calibrating your oven periodically but also using an oven thermometer, keeping in mind that ovens cycle on and off to maintain a certain temperature. If you google, “oven thermometer,” you’ll find links to discussions about which type of oven thermometer is best. Cook’s Illustrated recommends the dial-face type.
For more information about thermometers for the kitchen, click below:
Some tips on selecting a cookbook:
- Consider what the recipient likes to cook. If he goes into the kitchen only to mix cocktails, don’t buy a book on grilling. If she never bakes, try one on soups or chicken.
- Consider the recipient’s dietary preferences and requirements, such as gluten-free, vegetarian, organic, halal, or kosher.
- Consider the recipient’s special food interests: ethnic, historical, American regional, etc.
- Check the publication date, and buy a new cookbook. The recipient is less likely to have it.
You might want to buy this cookbook just for its wonderful title--Crazy Sexy Kitchen: 150 Plant-Empowered Recipes to Ignite a Mouthwatering Revolution, which was released on Oct. 30, 2012. Its author is Kris Carr, who also wrote Crazy Sexy Diet. According to Amazon.com, this latest book is "filled with inspiration, education, cooking tips, and over 150 nourishing, nosh-worthy recipes." It's also, says Amazon, "infused with the author's signature humor, style and personal stories." Sounds like a nice gift to me. Amazon has the hardcover edition for $18.88 and the kindle edition for $9.88.
For the cook that seems to have every cookbook the day it comes out, Dr. Allen recommends the following: The New Food Lover's Companion by Sharon Tyler Herbst. Dr. Allen says it's one of her most used resources. "It's basically a dictionary of every culinary/food-related term you’ve ever heard, plus several thousand more. There are great appendices showing meat cuts, ingredient substitutions, conversions, high altitude adjustments, etc., without a single recipe."
Food by mail:
Of course, you could order something ordinary like candy, cookies, or fruit. But how much more exciting to send seafood, even live lobsters. Check out these sites.
For the hermit, camper, or mountain climber in your life, freeze-dried food also makes the perfect gift. Long-term food is also a great gift for friends who want to be prepared for the next weather disaster that cuts off power and/or water supply. Here are some sites that sell food with a really impressive shelf life:
Freeze-dried cans: Mountain House Freeze-Dried Foods (30-year shelf life).
Long Term Food Supply: Long Term Food Supply Freeze-Dried (25-year shelf life)
Every kind of jerky you can think of: Dr. Bowser recommended http://www.jerky.com, which sells jerky made with beef, turkey, venison, elk, ostrich, alligator, pineapple, and other foods. It also sells beef sticks. Here's what Dr. Bowser says about this company: "We (the Oklahoma State University Food and Ag Products Center) have worked with Jerky.com (they office in Oklahoma and Texas) and have great confidence in the quality of their products. Also, for those looking to prepare for disasters and emergencies, their products have a long shelf life."
Perhaps there’s no gift that says love as well as one you’ve made yourself. Holiday cookies or fruitcake or any other edible you make that’s truly delicious AND something the recipient can and will eat. (Consider dietary and religious limitations as well as taste.)
A government website offers good advice about mailing foods and handling food you’ve received by mail. Check out this link: http://www.foodsafety.gov/blog/mailorder.html
A gift idea that doesn't cost much:
If you're on a tight budget or have a person on your gift list who doesn't like kitchen gadgets (Is there really such a person?), high-quality, attractive pot holders are a useful gift that will remind the recipient of your thoughtfulness every day. To spend a little more, get towels to match. If you know the color of the person's kitchen decor, get that color. If you know the recipient's big love (cows? flowers? French cuisine?), get pot holders or towels that pick up on that theme.
Catherine N. Cutter, Ph.D., Pennsylvania State University, Dept. of Food Science
Karin E. Allen, Ph.D., Utah State University, Dept. of Nutrition, Dietetics, and Food Sciences
Timothy J. Bowser, Ph.D. Oklahoma State University, Dept. of Biosystems and Agricultural Engineering
Joe Regenstein, Ph.D., Cornell University, Dept. of Food Science
Parade, November 6, 20ll.
Chicago Tribune “One-use wonders,” November 16, 2011.
Cook’sillustrated.com “Oven Thermometers”
ShopSmart "Best coffeemakers," January, 2013.
foxbusiness.com "How to Pick the Right Single-Cup Pod Coffee Maker"