News

Cottage foods can enhance your business

Published on November 4, 2022
Adding value to your business by selling food? There are important factors to consider before starting.
Tips to successfully maintain a healthy lifestyle

Published on November 4, 2022
Overcoming barriers one step at a time.
MSU Extension seeking childcare providers to participate in innovative CSA, nutrition program

Published on November 3, 2022
By connecting caregivers to community farmers, Growing Healthy Eaters will increase access to local produce, educate providers about nutrition and teach children about gardening and agriculture.
Heroes to Hives online program moves to Michigan Food & Farming Systems for the 2023 beekeeping season

Published on October 31, 2022
Michigan State University Extension continues to provide educational resources and host hands-on beekeeping workshops to veterans and the program.
Carved pumpkins are for decorating – not for consumption

Published on October 27, 2022
Once a pumpkin is carved, it becomes a potentially hazardous food.
Plant science at the dinner table: blueberries

Published on October 26, 2022
Americans enjoy blueberries year-round, fresh or frozen, in muffins, pancakes or smoothies. In fact, the U.S. per capita consumption has more than tripled since the mid-2000s.
Keep make-ahead freezer meals safe

Published on October 24, 2022
Freezer meals are a great way to help you save money and eat a balanced diet, but there are some steps you should consider along the way to keep them safe.
Keep Halloween safe, not scary

Published on October 24, 2022
Trick-or-treating? Hosting or going to a Halloween party? Read these quick safety tips beforehand.
Fear of the ouch

Published on October 21, 2022
Strategies for reducing vaccination associated pain for parents and caregivers.
MSU Extension staff expand their international experience through Purdue Extension’s Ireland Garden Study Tour

Published on October 18, 2022
Rebecca Krans and Sarah Rautio, MSU Extension consumer horticulture educators, explore farm to plate at Ireland’s Ballymaloe Cookery School and Organic Farm.