November 17, 2016
Richard Hentschel talks with Dru Banks on eating during the holidays, food safety is key. Improperly handled foods by leaving out too long and general sanitation like a lack of hand washing.
Keeping foods chilled (crushed ice below) or hot (140 degrees) and serving the dish in small amounts and replenishing later. Foods can be left out for 2 hours before needing attention. Fresh vegetables need refrigeration after cutting and then the 2 our rule applies. Keep leftovers 3-5 days on average for the home kitchen.
November 10, 2016
Host Richard Hentschel discusses the Dietary Guidelines for Americans with Dru Banks, Nutrition and Wellness Educator. The focus is now reducing sugars, sodium intake, saturated fat and eating nutrient dense foods. Soft drinks and eating out can be a real source of those added sugars. We are now eating out more than cooking meals. Improving our overall heath routine with whole foods, nutrient dense, colorful fruits and vegetables.
November 3, 2016
Last of the garden chores are covered by Richard Hentschel, host of Green Side Up. Late season vegetable gardens should be about done right now so go ahead and clean up the debris. Adding composts to the soil is a good thing to do this time of year. Lawns should also be about done by now so after the last mowing, be sure to clean the underside of the deck, add fuel conditioner and run the mower for long enough to warm the engine and get conditioner through the carburetor. Store used pesticides safely. Remember to remove the garden hose from the frost free spigot or it won't be frost free and could freeze and burst.