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  • Eating bugs: Part 3 - Catch and eat them yourself

    Published on April 21, 2022
    Do you know there is an easy food that you can catch and eat without any special equipment? It is bugs!

  • Eating bugs: Part 2 – Eating bugs around the world

    Published on April 18, 2022
    Do you think it is strange that some cultures eat bugs? In this Michigan State University Extension article series, we discussing just that – eating bugs!

  • Eating bugs: Part 1 - You already have!

    Published on April 14, 2022
    Eating bugs is often seen as gross by some living in the United States, but you probably have already eaten them.

  • Plant science at the dinner table: peaches

    Published on March 17, 2022
    Peaches can be eaten fresh or used for making peach cobbler, jam pie or peach ice cream.

  • Plant science at the dinner table: apples

    Published on March 2, 2022
    Apples are a great choice for an on-the-go snack. Packable and packed with nutrients, Michigan apples are second to none for flavor and crispness.

  • Exploring your world: Coping with cold through migration

    Published on February 28, 2022
    Discover how Michigan animals cope with the months of cold winter temperatures.

  • Homemade bobsleds: Winter engineering

    Published on February 25, 2022
    Alcona youth engaged in engineering, solving the problem of designing the fastest bobsled.

  • Experiential Learning - effective programming

    Published on December 16, 2021
    The do, reflect, and apply of experiential learning makes learning fun and has an impact.

  • Plant science at the dinner table: peppermint

    Published on December 1, 2021
    Peppermint is a popular flavoring and an herb that has been used medicinally throughout history.

  • Plant science at the dinner table: black beans

    Published on December 1, 2021
    Michigan is the nation’s second largest producer of all dry beans, and first in the production of black beans.

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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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