November 19, 2015
Dru Banks, Nutrition and Wellness Educator is interviewed by host Richard Hentschel about Food Safety for the Holidays. Dru discusses handling food safely including making sure foods are served at appropriate temperatures to prevent food spoilage that could create food borne illness. Using a good food thermometer is essential to determine the doneness of the dish. Dru also addresses preparing the turkey in a safe manner. If there are concerns on preparing the turkey, most turkey producers offer a hot line as well as a USDA hotline.
November 12, 2015
Host Richard Hentschel discussed the recent World health organization release on the potential risks of eating red meat and other processed meats with Dru Banks, Health and Nutrition Educator. Cured and smoked meats are a concern as are the many choices of red meats. Poultry is not included in this release. While no official guidelines on consumption was supplied, it is clear that the more red meats and processed meats are consumed the greater the risk of certain cancers.
November 5, 2015
Host Richard Hentschel talks about November gardening activities that still can be done yet this year. Planting spring bulbs is still a project to be done. Repairing lawn damage with sod is another activity yet this fall. Lawns should be mowed until they finally stop for the season and any leaves should also be removed from the lawn. It is a great time to add composts to the vegetable and perennial beds. Watering the new transplants and any evergreens and broadleaved evergreens is also a good idea.
