News
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Returning to scratch cooking in schools: Part three
Published on August 24, 2016
Read on for cooking tips and techniques for schools looking to use local produce in their meal programs. -
Cleaning your local produce is the first step in any good meal
Published on August 23, 2016
Washing techniques are an important part of food safety for institutions sourcing locally. -
Returning to scratch cooking in schools: Part one
Published on August 23, 2016
Read on for seasoning and spicing tips and techniques for schools looking to use local produce in their meal program. -
Make the switch to local in your institutional menu
Published on August 22, 2016
Swapping out non-local ingredients in recipes is a way to increase local food purchases. -
Back to school with Farm to School: Tips for school nutrition staff
Published on August 22, 2016
School nutrition professionals can have a positive influence on a student’s lunch choices. -
Am I ready for a kitchen incubator?
Published on August 15, 2016
Things to consider before working in a kitchen incubator. -
Replacing junk food at checkout lines
Published on August 12, 2016
Stores are beginning to rethink product mix at checkout lines to include more healthy options. -
Winery owners are living the dream
Published on August 10, 2016
First came the vision. Then Petoskey Farms Vineyard & Winery was established in 2014. -
Post-harvest wash water management for shelf life and food safety
Published on August 8, 2016
Washing fruits and vegetables properly in a dunk tank or hydrocooler can help extend shelf life and improve food safety. Improper washing increases the risk of a small food safety problem becoming a big one. -
Is GroupGAP an option for your farm?
Published on August 8, 2016
With GroupGAP, growers can get certified under the same GAP Certification, a fit for some groups of growers. Check these significant considerations first.
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