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  • 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.

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MSU is an affirmative-action, equal-opportunity employer, committed to achieving excellence through a diverse workforce and inclusive culture that encourages all people to reach their full potential.

Michigan State University Extension programs and materials are open to all without regard to race, color, national origin, gender, gender identity, religion, age, height, weight, disability, political beliefs, sexual orientation, marital status, family status or veteran status. Issued in furtherance of MSU Extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Quentin Tyler, Director, MSU Extension, East Lansing, MI 48824. This information is for educational purposes only. Reference to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned.

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