- UC Master Food Preserver of Solano/Yolo Counties: Maureen Ladley
For food safety, storing leftovers at 33 F to 40 F is ideal
A few years ago, I was in Reno overnight for work and wanted to save my delicious dinner leftovers for breakfast. But when I opened the mini refrigerator in my room, my first reaction was, "That feels too warm!" I did not save the leftovers and made alternative plans for breakfast. Since then, I've wondered how common an unsafe hotel refrigerator might be.
The pandemic delayed my research as travel was out of the question for a while. This year, I had the opportunity to test my question when I traveled up the coast from California to Washington and back home again on vacation. I stayed in a variety of places, perfect for my casual...
- Author: Pamela Kan-Rice
Free online class offers recipes for using food scraps, answers questions about food preservation
“Putting food in our bellies instead of landfills is good for the planet,” said Sue Mosbacher, University of California Master Food Preserver Program coordinator. In landfills, decaying food releases methane, a greenhouse gas that contributes to climate change.
“We can reduce food waste and save money by creating new foods from food scraps,” Mosbacher said. “Instead of throwing away a lemon peel after squeezing out the juice, use the lemon zest to make lemon curd or citrus salt. They make wonderful homemade gifts for the...
- Author: Mike Hsu
A volunteer recovering from a drug addiction gives time regularly to help stay sober. An older person uses outdoor spaces to stay active, physically and socially, despite mobility issues. And a mother of four strives to teach her children what carrots look like before they become capsules in plastic bags.
While these San Bernardino County residents enjoy their hours within their community garden, the lessons and inspiration they derive travel much farther – forming the branches and roots of a stronger, healthier community.
Hence the name of this unique place in...
- Author: Rose Hayden-Smith
Here's my take on food waste. It goes back in part to lessons I've learned from studying World War I, when the American government set food conservation goals (along with goals for local food production via Liberty - later Victory - Gardens). I'm a big proponent of both reducing food waste and producing more food in communities via school, home and community gardens. Big point: the World War I poster included in this post has advice we'd be well served to heed today.
"Food waste is both an ethical and environmental issue. It should concern us that we waste nearly 40 percent of the food we produce and purchase in this food-abundant nation.
For an interesting comparative statistic, consider...