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Susan Krumm

Susan Krumm is an extension agent in family and consumer sciences with K-State Research and Extension-Douglas County, 2110 Harper. She can be reached at 843-7058. Past articles from Susan in the Cooking Q & A archive

Summer Food Program to run through July
Wednesday, May 18, 2005
The Summer Food Program begins noon May 31 at the East Lawrence Recreation Center, 1245 E. 15th St., and South Park Recreation Center, 1141 Mass., and will run Monday-Friday through July 29.

Small, medium artichokes boast intense flavor
Wednesday, May 11, 2005
Fresh artichokes feel heavy and tight and tend to squeak when rubbed together. Make sure the stem end looks freshly cut, not too brown or black, but keep in mind that artichokes brown very quickly. Don't be concerned if the outer leaves have a papery brown look to them. This is frost damage and doesn't effect the flavor of the artichoke at all. Large artichokes are impressive but usually don't have as intense flavor as the small and medium ones.

Strawberry packaging needs to be checked
Wednesday, May 4, 2005
Look for bright red strawberries with fresh green caps on. When you remove the caps you tear cells in the berries, activating ascorbic acid oxidase, an enzyme that destroys vitamin C.

Spinach benefits health
Wednesday, April 6, 2005
Spinach is extremely high in healthful antioxidants.

Vitamin D benefits health
Wednesday, March 30, 2005
Vitamin D is often referred to as the "sunshine vitamin." New research is revealing that vitamin D has broader effects for human health than originally suspected. For a long time, scientists have known that vitamin D helps the body absorb calcium and phosphorus and promotes the growth of strong bones. New studies show that vitamin D also helps preserve muscle strength and helps protect against deadly diseases including multiple sclerosis, diabetes and even cancer.

Dietetics group offers tips for on-the-go eaters
Wednesday, March 9, 2005
Can you give me any ideas on how to eat healthy on the go?

Quiz tests knowledge of nutritional value
Wednesday, March 2, 2005
The theme for National Nutrion Month in March this year is "Get a Taste for Nutrition." Be adventurous and expand your horizons. Variety is the "spice of life" in your food choices and is key to good nutrition and health. Choose foods based on flavor, texture and colors that are tasty and healthy. Explore the wide world of nutrition by trying a variety of foods.

Vitamin B12 important for memory
Wednesday, February 23, 2005
Vitamin B12 is required for proper nerve function, including the nerve cells in the brain needed for memory. Vitamin B12 helps another B vitamin, folate, in its role in making new cells. Vitamin B12, folate and vitamin B6 also help maintain normal levels of homocysteine, which is naturally produced in the body as a result of the breakdown of proteins. Large amounts of homocysteine may increase the risk for Alzheimer's disease and diseases that result in a loss of mental function.

Program stresses fitness
Wednesday, February 16, 2005
A statewide program, Walk Kansas was designed to improve the health of Kansans by increasing the amounts of physical activity each person gets each week. According to the 2005 Dietary Guidelines for Americans, at least 30 minutes of moderate intensity physical activity most days of the week is recommended to reduce the risk of chronic disease in adulthood.

Bowl of oatmeal offers healthy start to day
Wednesday, February 2, 2005
A steaming hot bowl of oatmeal provides a delicious -- and healthy -- start to a day. Eating oats may help protect against high blood cholesterol, diabetes, high blood pressure and obesity.

Consumers should make sure plastics safe for microwave
Wednesday, January 26, 2005
Since stories about the dangers of chemicals leaching from plastic into microwaved food continue to circulate, the Food and Drug Administration has responded to these concerns.

New guidelines to focus on intake of nutrients
Wednesday, January 19, 2005
The guidelines lay the groundwork and the United States Department of Agriculture's new food guidance system, which will replace the 12-year-old Food Guide Pyramid, will be announced at a later date.

Proper methods help keep soups cooled
Wednesday, January 12, 2005
I love to fix a big pot of soup during these cold winter months, but I have a hard time cooling the leftovers down to refrigerate. Any ideas?

Program promotes healthier lifestyle
Wednesday, January 5, 2005
PATH, the acronym for "Personal Actions To Health," is a unique eight-week program designed to help persons age 55 and over develop a healthier lifestyle and retain functions necessary to maintain independence.

New Year's resolutions require many sacrifices
Wednesday, December 29, 2004
Nearly all of us have had the experience of making resolutions. And most of us also have had the experience -- perhaps consistently -- of failing to follow through on our good intentions. When this happens regularly, it's easy to become discouraged and to write off resolutions as a painful exercise in futility that undermines our sense of confidence and hope.

Egg substitutes help concoct safe nog
Wednesday, December 22, 2004
You can still make your favorite eggnog recipe at home if you follow some precautions or take some alternative steps to avoid including raw eggs in your recipe.

Food program designed to enhance culinary skills
Wednesday, December 15, 2004
Yes. K-State Research and Extension in Douglas and Shawnee counties are offering an Extension Master Food Volunteer Program that will begin in January. If you enjoy food, love to cook, are interested in nutrition, and want to become a "master" at your culinary skills and also help your community, then the Master Food Volunteer Program is for you.

Thawing turkey requires plenty of planning
Wednesday, November 24, 2004
According to the United States Department of Agriculture Food Safety and Inspection Service, it is safe to cook a frozen turkey from the frozen state. Doing so will take at least 50 percent longer than cooking a fully thawed turkey; the giblet pack also will need to be removed during cooking time with tongs or a long-handled fork.

Juices packaged in various forms
Wednesday, November 17, 2004
As you know, not all juices are created equal. If you don't want to concentrate all your strength on choosing a juice, the information below will help make the choice easier:

Carbs can trigger holiday nap
Wednesday, November 10, 2004
Ahh -- the Thanksgiving nap. After eating a tasty Thanksgiving meal, many people feel the need to sleep. Many have attributed this to eating turkey because it contains tryptophan, an amino acid that makes up protein. While turkey does contain tryptophan, so do nearly all sources of dietary protein. But is it to blame?

Here's a breakdown on sugar
Wednesday, November 3, 2004
Fructose is a monosaccharide, or single sugar, that has the same chemical formula as glucose but a different molecular structure. Sometimes called fruit sugar, fructose is found in fruit, some vegetables, honey and other plants.

Safety tips for trick-or-treating
Wednesday, October 27, 2004
Here are some "Tips For Parents About Treats," given by the Food and Drug Administration that are good to consider:

Tips on selecting, preparing gourds
Wednesday, October 20, 2004
Whether they are green, white or yellow; long, round or scalloped, summer squashes are all thin-skinned and easily punctured with a fingernail. Except for butternut, winter squashes all have hard-shelled skins.

Tips on how to make applesauce, apple cider
Wednesday, October 13, 2004
Applesauce will vary in texture and flavor depending on the variety of apple used. All-purpose apples such as Granny Smith, Rome Beauty, Fuji and Jonagold produce good results.

Green tomatoes can be fried, baked
Wednesday, October 6, 2004
Some green tomatoes will finish ripening and the rest can be the basis for green-tomato treats.

Extension offering classes on 'Dining with Diabetes'
Wednesday, September 29, 2004
To help individuals who have diabetes or have a family or friend with the disease, K-State Research and Extension in Douglas County is offering a four-session cooking school on "Dining with Diabetes" again this year. Through this course, you will have the opportunity to learn how to reduce the effects of diabetes and still enjoy food.

How-to guide on storing food, figuring calcium
Wednesday, September 22, 2004
What's the best way to cool food to keep it safe?

How to freeze, use apples
Wednesday, September 15, 2004
How do you freeze apples without sugar?

Quick-and-easy recipes to serve for breakfast
Wednesday, September 1, 2004
While a toaster pastry for breakfast is fine now and then, these goodies generally offer little except fat and calories. However, when breakfast-on-the-run is unavoidable, send along a carton of skim milk, yogurt, or calcium-fortified orange juice to give that toaster pastry some nutrition-packed company.

Tips on how to pick a good melon
Wednesday, August 25, 2004
When selecting summer melons, avoid those with bruised, soft, watery, pitted, shriveled, punctured, cracked or decayed rinds.

In a jam? Here are some tips
Wednesday, August 18, 2004
Sugar is a key component when making jelly. It combines with acid and pectin to form a gel. It also provides sweetness and acts as a preservative.

Desserts garner county fair honors
Wednesday, August 11, 2004
It's fun to see the different types of food products that received the top placings. Dylan Schumann, of the Stull Busy Beavers 4-H Club received the Reserve Champion Nonperishable Food Product in the 7- to 8-year-old group for his brownies.

Douglas County 4-H'ers share award-winning fair entries
Wednesday, August 4, 2004
Emily Fritschen, 10, of the Four Leaf Clover 4-H Club, received the grand champion award in the nonperishable food division for her Glorious Sponge Cake. Courtney Harris, 13, a Pioneers 4-H Club member, received the reserve grand champion award for her Cherry Nut Chiffon Cake.

How-to guidelines on pressure canning
Wednesday, July 28, 2004
For successful pressure canning, follow these steps.

Canned salsa calls for certain amount of acid for safety
Wednesday, July 21, 2004
Most canned salsa recipes combine onions, peppers and tomatoes with acetic acid, in the form of either vinegar or lemon juice. The amount of acid is critical to the salsa's safety. A proper amount of acid will reduce the pH, which is a measure of the food's acidity. For safe salsa, the pH of the vegetable ingredients should be less than 4.6.

How to pick cucumbers
Wednesday, July 14, 2004
The inside of a growing cucumber on a hot summer day is 20 degrees cooler than the outside air temperature. This fact gave rise to the expression "cool as a cucumber."

Guidelines on omega-3 fat
Wednesday, July 7, 2004
In 2002, the Food and Nutrition Board of the National Academy of Science issued recommendations for dietary intakes of omega-3 fat.

Companies have few limits in labeling items 'low-carb'
Wednesday, June 30, 2004
You see the term everywhere: Low-carb breads, low-carb pasta, low-carb salad dressing. Diets featuring restrictions on carbohydrate consumption have existed for more than 30 years.

Children can help select, create nutritious snacks
Wednesday, June 23, 2004
While children may be tempted to choose foods with high fat and sugar content, it is important for them to eat healthy and nutritious snacks and meals during the summer months. It also is important to make high-quality and nutritious snacks that are easily accessible for children.

How to preserve cherries, make jam
Wednesday, June 16, 2004
It's cherry-pickin time. When you go out to pick the cherries, select cherries with a deep uniform color and ideal maturity. Don't delay preserving them.

Program to offer ideas for healthy meals
Wednesday, June 9, 2004
Anyone who is trying to provide healthy meals for their family while juggling time and money at work and home may be interested in attending this program. K-State Research and Extension -- Douglas County, in cooperation with the Family and Community Education Council, is sponsoring the program, which begins at 9:30 a.m. Friday at the Douglas County Extension Office, 2110 Harper St.

Mayonnaise can help reduce salmonella risk
Wednesday, June 2, 2004
For decades, mayonnaise has been blamed for salmonella in potato, pasta and meat salads. To the contrary, University of Georgia food scientists have found that commercially-prepared mayonnaise actually reduces the amount of salmonella in foods.

Don't forget food safety rules
Wednesday, May 26, 2004
A perfect question to ask as the Memorial Day weekend kicks off the beginning of summer activities and the picnic season. While summer picnics are fun, we need to remember that many outbreaks of food-borne illness can be traced to unsafe picnic and barbecue practices. Here are some food safety tips to keep in mind this summer:

Lawrence offers food program
Wednesday, May 19, 2004
During the school year, eligible children receive free or reduced-price meals through the National School Lunch and School Breakfast programs. But those programs cease when school ends for the summer. The U.S. Department of Agriculture's Summer Food Service Program helps fill the hunger gap.

Advice on cooking, storing eggs
Wednesday, May 5, 2004
Salmonella is on the decline. Random samples of meat and poultry products that tested positive by the U.S. Department of Agriculture for salmonella have declined from 10.65 percent in 1998 to 3.65 percent in 2003.

Tips to feeding toddlers
Wednesday, April 28, 2004
At no time in life is there a greater opportunity to forge positive attitudes about food and eating than when a child is a toddler. It is important that adults remember a few facts about toddlers that will help plan meal and snack times.

Getting to the meat of colors
Wednesday, April 21, 2004
Myoglobin, a protein, is responsible for the majority of the red color. Myoglobin doesn't circulate in the blood but is fixed in the tissue cells and is purplish in color. When it is mixed with oxygen, it becomes oxymyoglobin and produces a bright red color. The remaining color comes from the hemoglobin which occurs mainly in the circulating blood, but a small amount can be found in the tissues after slaughter.

Steps to help cut sodium intake
Wednesday, April 7, 2004
In February, a panel of experts from the Institute of Medicine's Food and Nutrition Board released its report on the need for water, salt and potassium. The new guidelines make it clear that the average American is consuming too much salt. This report sets a toxic upper limit for sodium as 2,300 milligrams. For young adults, new guidelines state that 1,500 milligrams of sodium is an adequate intake and discourages even young, healthy Americans from consuming more than this amount.

Seniors, teenagers need largest doses of calcium
Wednesday, March 31, 2004
People at various ages need differing amounts of calcium. Teens need 1,300 milligrams each day and people older than 50 need 1,200 milligrams each day, which is the equivalent of about 4 cups milk. Eating foods that are high in calcium or are fortified with calcium, such as orange juice or cereals, is best.

How to make wise choices when eating at restaurants
Wednesday, March 17, 2004
As part of National Nutrition Month, "Eat Smart to Stay Healthy, for a Lifetime," the American Dietetic Assn. has shared ideas on "Healthy Eating on the Run: A Month of Tips." These tips will help you make better food choices for a healthy you.

Food labels packed with facts
Wednesday, March 10, 2004
The Food and Drug Administration has strict guidelines on how food label terms can be used. Here are some of the most common claims seen on food packages and what they mean.

Steps to a healthier lifestyle
Wednesday, March 3, 2004
Since March is National Nutrition Month, our church circle is interested in emphasizing good nutrition. What is this year's theme?

DASH diet can help lower high blood pressure
Wednesday, February 25, 2004
In nearly all cases, a more healthful diet can lower blood pressure from the prehypertensive range to a far safer level. It also important to exercise, maintain a healthful weight and limit alcohol. According to the National Heart, Lung, and Blood Institute, there is every reason to believe that most people with prehypertension who adopt a low-sodium, Dietary Approaches to Stop Hypertension diet can return their blood pressure to the optimal range and probably keep it there for the rest of their lives.

Companies use additives to improve color of foods
Wednesday, February 18, 2004
What are color additives?

Program pushes Kansans to walk, be more active
Wednesday, February 11, 2004
Will there be a Walk Kansas program this year? Yes. It will be from March 13 to May 7. Last year, Douglas County had 80 teams with 472 individuals participate in Walk Kansas. These teams walked and/or exercised an equivalent of 53,652 miles. In addition to walking, several teams focused on weight loss. The teams reported a loss of 199.5 pounds.

Rose-scented play dough fun idea for Valentine's Day
Wednesday, February 4, 2004
Here's a glittery, red play dough that children will love. Not only will it be fun to use in a pre-school setting, grandparents and parents also may want to make it and give to the special children in their lives for Valentine's Day.

Meatballs, dip among Super Bowl party ideas
Wednesday, January 28, 2004
Here's a recipe that Lawrence resident Aliene Bieber, a Kanwaka FCE member, shared during a recent Family and Community Education enhanced program that focused on "Company's Coming." It's a great recipe because you can make the meatballs ahead of time and freeze them until you're ready to use them. The sauce is a snap to make just before you put the frozen meatballs in the oven to bake. After the barbecued meatballs are baked, you can keep them warm for entertaining in a slow cooker. Besides using these meatballs for the Super Bowl, they are handy when you have unexpected guests.

How to properly store soup
Wednesday, January 21, 2004
The cooks you've been talking to are right — many soups, with the possible exception of seafood soups, may taste better the next day. Or, oftentimes, a large batch of soup is made to enjoy for another meal or two. For best safety and quality, plan to eat refrigerated soup within two days. And avoid letting soup set at room temperature for more than two hours.

Extension offering PATH to better health for seniors
Wednesday, January 14, 2004
PATH, the acronym for Personal Actions To Health, is being offered to individuals ages 55 and older. The program runs from 9 a.m. to 11 a.m. Wednesday and Fridays from Feb. 18 to April 16 at the Trinity Lutheran Church, 1245 N.H.

KSU lab director says U.S. 'meat supply safe'
Wednesday, January 7, 2004
According to Kansas State University scientists, news of the first case of bovine spongiform encephalopathy in the United States drove cattle prices lower, but should not cause consumer concern about the safety of the U.S. meat supply.

Cranberries create festive dishes for holidays
Wednesday, December 24, 2003
Where are cranberries grown?

Tips on fudge, cooking with alcohol
Wednesday, December 17, 2003
Fudge is classified as a crystalline candy. The goal is to produce very fine sugar crystals by controlling the form and content of sugar, using the correct temperature and stirring correctly. Fudge should be soft but firm with a smooth texture.

Recipe, gift-giving ideas to help celebrate Christmas
Wednesday, December 10, 2003
Do you have a quick-and-easy punch to serve at a holiday party? When I am needing a mix-and-serve punch, I chill a 46-ounce bottle of unsweetened pineapple juice and one 2-liter bottle of cherry 7UP.

Tips on flavors, uses of chocolate
Wednesday, December 3, 2003
There really is a white chocolate on the market. White chocolate was first introduced in Switzerland in the 1940s, and since then its popularity has grown worldwide.

Here are some tips for cooking Thanksgiving turkey
Wednesday, November 26, 2003
First, let's talk about what you shouldn't do. Do not cook your turkey in an oven set below 325 degrees for several hours or overnight.

Guide on how to safely thaw turkey
Wednesday, November 19, 2003
• How large of a turkey should I buy for Thanksgiving?
• How do I safely thaw my turkey for Thanksgiving?

Here's some facts on fats in foods
Wednesday, November 12, 2003
Trans fats are not formed by cooking, but only by a chemical process. Trans unsaturated fatty acids, or trans fats, are solid fats produced artificially by heating liquid vegetable oils in the presence of metal catalysts and hydrogen. This process, partial hydrogenation, causes carbon atoms to bond in a straight configuration and remain in a solid state at room temperature.

Tips on cleaning, cooking wild birds
Wednesday, November 5, 2003
My husband and son are going pheasant hunting this weekend. How should they field dress the birds to keep them safe to eat?

Holiday sparks safety reminders for trick-or-treaters
Wednesday, October 29, 2003
I'm throwing a Halloween party for everyone in the neighborhood. How can I keep food safe to eat?

Treat children to healthier holiday
Wednesday, October 22, 2003
For Halloween this year, I would like to give the trick-or-treaters something besides candy. Any suggestions?

How-to guide on drying, roasting pumpkin seeds
Wednesday, October 15, 2003
How do you dry and roast pumpkin seeds?

Extension to offer course 'Dining With Diabetes'
Wednesday, October 8, 2003
How can I manage my diabetes and still enjoy food?

Steps to preventing illness
Wednesday, October 1, 2003
Cross-contamination is the transfer of harmful bacteria to food from other foods, cutting boards and utensils if they are not handled properly. This is especially true when handling raw meat, poultry and seafood, so keep these foods and their juices away from already cooked or ready-to-eat foods and fresh produce.

Color can help determine when to pick pears
Wednesday, September 24, 2003
• How do you know when pears are ripe?
• I understand that there are some foods that are related to the ragweed family. What are they?
• How do you can pumpkin butter?
• What's the difference between onions, leeks, scallions and shallots?

Carton labels provide eggcellent information
Wednesday, September 17, 2003
Last week's column reminded me of a question that I've been wanting to ask you for a long time. Is there a way to tell from the egg carton how old the eggs are?

Program to offer lesson on ‘Healthful Whole Grains'
Wednesday, September 10, 2003
Can anyone attend your program on "Healthful Whole Grains" that you are giving Friday?

Cut fat by using prune purée in baked goods
Wednesday, September 3, 2003
How do you substitute prune puree for fat when making baked products?

Keep healthy snacks available for children
Wednesday, August 27, 2003
Q: Should children be given snacks?

How to wipe away bacteria in kitchen area
Wednesday, August 20, 2003
What's the best way to clean and sanitize kitchen surfaces?

Award-winning fair recipes include cookies, cake, bread
Wednesday, August 13, 2003
Thank you for sharing the champion exhibitors and their recipes from the 4-H Foods Division at the Douglas County Free Fair. It will be fun to try the recipes. Would you also share the reserve champions?

County 4-H'ers share award-winning recipes
Wednesday, August 6, 2003
What foods won the grand champion and reserve grand champion in the 4-H Division at the Douglas County Free Fair?

Area fair-goers should be health conscious, wash up
Wednesday, July 30, 2003
When I've been going to county fairs this summer, I've noticed many people handling animals and then heading right to the food stands to eat without washing their hands first. Isn't that unsafe?

Whole-grain pilaf recipe hits spot
Wednesday, July 23, 2003
I'm wanting to increase the whole grains in my diet and I love pilaf. Do you have any whole grain pilaf recipes?

How to liven up salads with flavor, nutrients
Wednesday, July 16, 2003
I know that I'm supposed to be eating more dark, leafy greens but green salads seem so boring. What can I add to my salad to make it more appealing?

How to protect foods
Wednesday, July 9, 2003
Foods such as fruits and vegetables contain enzymes that dictate color and flavor changes. The activity of enzymes is temperature dependent. This activity can be destroyed at boiling temperatures but still be active at extremely cold temperatures. For vegetables, blanching for a brief amount of time will inactivate these enzymes and result in a higher quality food.

Program promotes market, gives lesson on nutrition
Wednesday, July 2, 2003
I heard that you are involved in the Senior Farmers Market Nutrition Program in Lawrence. Is that right?

Keep food safety in mind when making ice cream
Wednesday, June 25, 2003
Q: I want to make homemade ice cream for the Fourth of July but I want to make sure it is safe to eat. What are the recommendations?
A: The proper handling of homemade ice cream ingredients ensures a safe product. One ingredient that can taint the entire dessert if it isn't handled properly is the eggs.

Tips on picking produce
Wednesday, June 11, 2003
I like to shop at the Farmers Market. What food safety tips should I keep in mind when shopping?

Many adults, teens lack competent eating skills
Wednesday, June 4, 2003
Can you explain to me what "eating competence" is?

Cooking Q&A: Watch water intake as temperature rises
Wednesday, May 28, 2003

Cooking Q&A: Summer food program provided for Lawrence youths
Wednesday, May 21, 2003

Some supplements can ease arthritis pain, specialist says
Wednesday, May 14, 2003
Is it true that some supplements may ease arthritis pain? According to Barbara Lohse Knous, K-State Research and Extension nutrition specialist, while arthritis sufferers are encouraged to work with health-care professionals in managing the disease, some dietary supplements can ease the symptoms and complement prescribed health-care measures.

Cooking Q&A: Wash up on how to keep produce, grill clean
Wednesday, April 23, 2003

Use caution when hiding, decorating Easter eggs
Wednesday, April 16, 2003
Could you give me some tips on how to keep eggs safe when decorating them for Easter?

Cooking Q&A: Food industry working to strengthen safety
Wednesday, April 9, 2003
In response to several questions that have been asked related to food safety and terrorism, I am sharing a list of frequently asked questions that the Food and Drug Administration has compiled.

Cooking Q&A: Exercise benefits mind, body
Wednesday, April 2, 2003

Cooking Q&A: Bake and Take Day celebrates sharing
Wednesday, March 19, 2003
In past years I remember a special day, celebrated in March, known as Bake and Take Day. Is this day still observed?

Cooking Q&A: Steps to living a healthy life
Wednesday, March 12, 2003
Isn't March National Nutrition Month? What is the theme this year?

Iron up on body's needs
Wednesday, February 26, 2003

Program offers walkway to fitness
Wednesday, February 19, 2003
Is there still time to sign up for Walk Kansas? Yes there is. Walk Kansas is March 15 through May 9. The first step is to form a team. A team consists of one captain and five members who agree to walk or participate in other activities to accumulate the miles for walking across Kansas.

Walk Kansas helps promote health, fitness
Wednesday, February 5, 2003

Cooking Q&A: How to properly store food
Wednesday, January 29, 2003

Cooking Q&A: Parents key to children's health
Wednesday, January 22, 2003

Cooking Q&A: Program can help seniors find path to better health
Wednesday, January 15, 2003

Cooking Q&A: Ironing out proper intake of mineral
Wednesday, January 8, 2003
How do I know if I'm getting too much or too little iron?

Priorities, support critical to resolutions
Wednesday, January 1, 2003
As my New Year's resolution, I want to get motivated to exercise more. Do you have any ideas on how to get motivated?</

Tips on trimming fat from recipes
Wednesday, December 25, 2002

How to add legumes to diet
Wednesday, December 18, 2002
Q: I would like to start using more legumes in my diet. Can you tell me how to prepare them?

Diabetes shouldn’t put damper on holidays
Wednesday, December 11, 2002
My husband has diabetes and I know it’s really hard for him to get through the holidays. Do you have any suggestions to make the holidays a little easier for him?

Here's the sweet on chocolate
Wednesday, December 4, 2002

How to pick, thaw, cook turkey
Wednesday, November 20, 2002

Cooking Q&A: How to reduce fat when eating Chinese
Wednesday, November 13, 2002

Cooking Q&A: How to prepare foods safely in slow cooker
Wednesday, November 6, 2002

Cooking Q&A: How to properly clean, prepare wild birds
Wednesday, October 30, 2002

Program encourages Americans to eat more fruits, vegetables
Wednesday, October 23, 2002

Cooking Q&A: Advice on freezing, using season's apples
Wednesday, October 16, 2002

Cooking Q&A: Safety tips for tailgaters
Wednesday, October 2, 2002

Exercise, eating patterns key to healthy lifestyles for children
Wednesday, September 25, 2002

Cooking Q&A: Packing a safe, healthy school lunch takes planning
Wednesday, September 18, 2002

Put your knowledge of food safety to test
Wednesday, September 11, 2002
September is Food Safety Education Month. Even though food safety errors that occur during processing and marketing make front page news, food safety is really a responsibility that we all share.

Tips on preserving apples
Wednesday, September 4, 2002
How do you freeze apples without sugar?
Select full-flavored apples that are crisp and firm, not mealy in texture. Wash, peel and core. Slice the medium apples into twelfths, the large ones into sixteenths. To prevent darkening, dissolve 1/2 teaspoon of ascorbic acid in 3 tablespoons of water. Sprinkle over the fruit. Fill freezer bags to a level of 3 to 4 inches from the tops, squeeze out the air, seal and label. (Treated apple slices also can be frozen first on a tray and then packed into containers as soon as they are frozen.)

Food pyramid guide for '70-plus' adults
Wednesday, August 28, 2002

Boiling water method best for canning salsa
Wednesday, August 21, 2002
With the abundance of tomatoes that I'm getting from my garden, I want to can some salsa. Do I need to use the pressure canning method or the boiling water bath method?

Cookie, bread recipes win honors at county fair
Wednesday, August 14, 2002

Cake, bread recipes win top honors at county fair
Wednesday, August 7, 2002
By Susan Krumm

What foods won the Grand Champion and Reserve Grand Champion ribbons in the 4-H division at the Douglas County Free Fair?

Canning gets seal of approval
Wednesday, July 31, 2002
I purchased a pressure canner without an instruction book at a garage sale. Since I haven't canned for several years, I need instructions on how to pressure can. Will you help me? For successful pressure canning, follow these steps:

Basting with butter can prevent a soggy pie crust
Wednesday, July 24, 2002
By Susan Krumm

Be sure to wash produce purchased at open-air markets
Wednesday, July 17, 2002
I like to shop at the Farmers Market. What food safety tips should I keep in mind when shopping?

Different foods require different canning methods
Wednesday, July 10, 2002

Care needs to be taken when using raw eggs to make ice cream
Wednesday, July 3, 2002
I've been told that I should not make homemade ice cream using raw eggs. To prevent foodborne illness, can I use Eggbeaters in place of the raw shell eggs without having to cook it?

Onions, potatoes don't make good bin mates
Wednesday, June 26, 2002

Water in other countries may not be safe to drink
Wednesday, June 19, 2002

Drinking plenty of water helps prevent health risks
Wednesday, June 12, 2002

Camp teaches youngsters about food sources, preparation
Wednesday, June 5, 2002

Program offers nutritious meals to youths throughout summer
Wednesday, May 29, 2002

Precautions need to be taken before you start grilling
Wednesday, May 22, 2002

Cooking Q&A: Enjoy fresh strawberry taste year-round with jams, frozen fruit
Wednesday, May 15, 2002

Taking care of baby's gums can prevent problems down the road
Wednesday, May 8, 2002
By Susan Krumm

I was told by a friend that I need to start taking care of my baby's gums and developing teeth soon after he's born. Is that true? What am I supposed to do?

Diet can benefit blood pressure
Wednesday, April 10, 2002
By Susan Krumm

What is blood pressure? Our bodies need a consistent flow of blood to survive. Blood pressure is the pressure that it takes to move this blood throughout the body.

Culture, psyche influence cravings for chocolate
Wednesday, April 3, 2002
Is it true that chocolate can be a "healthy choice"? A balanced, nutritious diet can include chocolate, but keep portions small. One regular-size plain milk chocolate bar has about 230 calories and 13 grams of fat, which is about a fourth of the daily fat allowance for most people.

Annual 'Bake and Take Day' rooted in Sunflower State
Wednesday, March 6, 2002
By Susan Krumm

In past years I remember a special day, celebrated in March, known as Bake and Take Day. Is this day still observed?

Water temperature doesn't affect handwashing
Wednesday, February 27, 2002
By Susan Krumm

Do we really have to use warm to hot water for handwashing to reduce the chance of cross-contamination?

Olive oil a healthful choice
Wednesday, February 13, 2002
By Susan Krumm

Is olive oil a good choice to use as a cooking oil? Yes. Olive oil is high in monounsaturated fatty acids. These fatty acids lower LDL cholesterol carriers, the so-called "bad" cholesterol, yet protect HDL cholesterol carriers that help remove excess cholesterol from the body.

Outages affect foods differently
Wednesday, February 6, 2002

Cooking Q&A: Adequate iron intake can be a balancing act
Wednesday, January 30, 2002

Trans fatty acids may increase heart disease
Wednesday, January 23, 2002

Cooking Q&A: Council suggests some healthy new year's resolutions
Wednesday, January 16, 2002

Cooking Q&A: Program helps seniors find healthy path
Wednesday, January 9, 2002

Prepare to pick that holiday ham
Wednesday, December 19, 2001
By Susan Krumm

I'm confused about the varieties of ham in the supermarket. Can you tell me what the differences are among them?

Take a crack at safe eggnog
Wednesday, December 5, 2001
By Susan Krumm

I enjoy eggnog during the holidays but am concerned about using raw eggs. How can I safely make eggnog? You can still make your favorite eggnog recipe at home if you follow some precautions or take some alternative steps to avoid including raw eggs in your recipe.

Chocolate originates from 'food of the gods'
Wednesday, November 28, 2001
By Susan Krumm

Is there really such a thing as white chocolate or is there only almond bark and white coating? There really is a white chocolate on the market. White chocolate was introduced in the 1940s in Switzerland, and since then its popularity has grown worldwide.

A tasty turkey takes time, planning
Wednesday, November 14, 2001
By Susan Krumm

How large of a turkey should I buy for Thanksgiving?

To choose the right size turkey for Thanksgiving, or any holiday or family meal, use this guide: Whole bird: 1 pound per person. Breast of turkey (with bone): 3/4 pound per person. Boneless breast of turkey: 1/2 pound per person. Prestuffed frozen turkey: 1 1/4 pound per person

Gourds have a good deal to offer as decorations, ingredients
Wednesday, October 24, 2001
By Susan Krumm

How do you harvest and decorate gourds? According to Karen Gast, an Extension horticulturist with Kansas State University, gourds are ready to be picked when the vines die back and the skin is not easily punctured by a fingernail.

Pizza can be healthful
Wednesday, October 17, 2001
By Susan Krumm

When was pizza invented? Did it really originate in Italy? That's a great question for October, which is National Pizza Month. It's impossible to date the first pizza, since it was never made as such but evolved over thousands of years.

Pop-ups serve as good gauge for poultry
Wednesday, October 3, 2001
By Susan Krumm

How reliable are pop-up timers in poultry as an indication of safe internal temperatures? Commonly used in turkeys and roasting chickens since 1965, the "pop-up" temperature device is constructed from a food-approved nylon. It contains a stainless-steel spring and firing material.

Commercial canola variety safe to eat
Wednesday, September 12, 2001
By Susan Krumm

A friend told me that canola oil is unsafe to eat. Is that true? It depends on the variety. The name canola was derived from the words Canada and oil. Canola is a specific crop that was developed from rapeseed through traditional plant breeding methods.

When cooling food, keep safety in mind
Wednesday, September 5, 2001
By Susan Krumm

September has been designated as National Food Safety Education Month. The theme this year is "Be Cool. Chill Out — Refrigerate Promptly." The educational effort is sponsored by the National Restaurant Assn. Educational Foundation's International Food Safety Council. Can you give me some tips on cooling food properly?

Watermelon rich in nutrients, flavor
Wednesday, August 29, 2001
By Susan Krumm

What is the nutritional value of watermelon? Watermelons are low in calories and very nutritious. Watermelon is also high in lycopene, second only to tomatoes. Recent research suggests that lycopene, a powerful antioxidant, helps prevent some forms of cancer and cardiovascular disease.

Fluids vital to health
Wednesday, June 20, 2001
By Susan Krumm

What can happen if you don't drink enough water during summer heat? Excessive water loss — dehydration — can impair body function and lead to heat exhaustion and heatstroke, which can be life-threatening. Water is vital to normal body functions. Fifty-five to 75 percent of the body's weight is water; the brain is 70 percent water, blood is 82 percent water and lungs are nearly 90 percent water.

Refining process has sweet ending
Wednesday, June 13, 2001
By Susan Krumm

How is white granulated sugar made? White refined sugar comes from sugar cane and sugar beets. During the refining process, the natural sugar that is stored in the cane stalk or beet root is separated from the rest of the plant material.

Portability is key to summer snacks
Wednesday, May 30, 2001
By Susan Krumm

With warmer weather fast approaching, do you have any quick, nutritious snack ideas that I can make for my preschooler? There are lots of refreshing snacks that are good for your preschooler (as well as mom and dad). The trick is to choose "carry-their-weight" snacks that offer lots of nutrition but are light on fat and sugar calories.

Summer program provides free meals to youths
Wednesday, May 23, 2001
By Susan Krumm

Is the Lawrence Summer Food Program being offered again this year? Yes it is. A planning team of community members met the other day to finalize details. Here's the information you need to know to participate.

Strawberries should be ripe from the start
Wednesday, May 16, 2001
By Susan Krumm

What should I look for when selecting strawberries at the grocery store? Look for bright red berries with fresh green caps. Check each package for signs of mold growth. If one berry is moldy, spores have traveled throughout the entire package. Use strawberries as soon as possible after harvest or purchase. Refrigerator storage does not improve the quality of fresh strawberries.

Fat focus hides fact: Calories still count
Wednesday, April 25, 2001
By Susan Krumm

Is it still important to count calories when selecting healthful foods? The notion that you can eat whatever you want — and as much as you want — as long as it's a reduced-fat or fat-free food is a fallacy.

Adjust portions to make Chinese food healthful
Wednesday, April 18, 2001
By Susan Krumm

Can I eat Chinese food and maintain a low-fat, heart-healthy diet? Most certainly. Keep in mind, people in the United States do not eat Oriental food in the same fashion that the Chinese do.

Take care with eggs at Easter
Wednesday, April 11, 2001
By Susan Krumm

Is it safe to eat hard-cooked, dyed Easter eggs? Hard-cooked eggs hidden for an egg hunt should not be out of refrigeration for more than two hours if you intend to eat them later.

Drain ground beef to cut cost and fat
Wednesday, March 28, 2001
By Susan Krumm

I hate to pay the higher price for 90-percent-lean ground beef when I'm just going to use it in chili or spaghetti sauce. How can I make a healthful choice, yet save money at the same time?

With a little heat, citrus juice flows freely
Wednesday, March 21, 2001
Is it true that if you heat a lemon before juicing it, you'll get more juice? You don't actually get more juice by warming lemons or other citrus fruits such as oranges, but it certainly seems that way.

Label info adds up to good nutrition
Thursday, March 15, 2001
By Susan Krumm

As I study the "Nutrition Facts" labels on various food items, I am confused about the column listing "%DV," or Percent Daily Values. How can I use it when planning meals?

'Build a Healthy Lifestyle' month focuses on food and fitness
Wednesday, March 7, 2001
By Susan Krumm

Who declared March as National Nutrition Month?

Biotechnology issues to be addressed at meeting
Wednesday, February 21, 2001
Can you tell me more about the biotechnology meeting that you and Farm Bureau are sponsoring? I saw a flyer on it at a grocery store.

Overeating can be prevented
Wednesday, February 7, 2001
By Susan Krumm

I started the new year off right by trying not to overeat, but I'm not doing too well. Any suggestions?

PATH helps seniors design healthy lifestyle
Wednesday, January 17, 2001
By Susan Krumm

Are you offering the PATH program again this spring? Yes, we are. PATH, the acronym for Personal Actions to Health, is being offered to individuals older than 55 from Feb. 21 to April 20 (excluding March 21 and 23) at the Trinity Lutheran Church, 1245 N.H.

'Big rocks' notion can help you keep New Year's resolutions
Wednesday, January 10, 2001
By Susan Krumm

As my New Year's resolution, I want to get motivated to exercise more. Do you have any ideas on how to get myself motivated? Oh, if I had the answer to that question, I would be famous. Motivation is the key to success — but exercise, like most self-improvement programs, is not always easy to incorporate into a busy lifestyle.

Listeria can cause flu-like symptoms
Wednesday, December 27, 2000
By Susan Krumm

Last Friday, I heard on KLWN-AM radio station about the turkey products recall due to possible listeria contamination. What is listeria?
Listeria monocytogenes is a kind of bacteria often found in soil and water that can cause serious illness.

Don't tempt guests to overeat
Wednesday, December 13, 2000
By Susan Krumm

How can I make my holiday entertaining a little healthier for my guests, as well as myself? In the past, offering rich foods to guests in lavish abundance — and coaxing people to stuff themselves — has been a hallmark of hospitality. To eat more, in turn, was an expression of appreciation and affection.

Turkey testing is key
Wednesday, November 22, 2000
By Susan Krumm

Last year I cooked my turkey until done according to the directions, but when I sliced the breast meat, it was still pink near the bone. Is pink turkey meat safe?

Fresh pumpkin is easy, but takes time
Wednesday, November 1, 2000
I want to make a pumpkin pie using fresh pumpkin. What type of pumpkin should I buy?

Carbo-loading ideal for longer competitions
Wednesday, October 25, 2000
By Susan Krumm

Is "carbohydrate loading" important before competition? According to nutrition specialists, a specific "carbohydrate-loading diet plan" shouldn't be needed if the competition is less than 90 minutes of continuous activity. A limiting factor for increasing muscle mass is calories, not protein.

Fresh ideas can lure teens to breakfast table
Wednesday, October 18, 2000
I know that breakfast is important but it's really hard to get my teen to eat breakfast. Any ideas? It's very important to start the day with breakfast. Choosing from at least three of the Food Guide Pyramid's five food groups forms a healthy, nutritious breakfast. Eating breakfast helps provide increased strength and endurance, and enables better concentration and problem-solving ability.

Teens' food needs vary
Wednesday, October 11, 2000
By Susan Krumm

I have an adolescent son and I am concerned about his eating habits. Do adolescents have specific nutritional needs?

Practice safety at tailgate parties
Wednesday, October 4, 2000
By Susan Krumm

Is it safe to eat the food served at tailgate parties?

Produce wash can remove residue
Wednesday, September 20, 2000
I keep seeing a lot of promotion on Fit Fruit and Vegetable Wash. What exactly is it? Is it effective?

Varied diet outweighs bacterial risk
Wednesday, September 6, 2000
By Susan Krumm
Cooking Q & A

Is it true that there are more bacteria in our food today than there was 50 years ago? Yes! In fact, current public health studies show that the number of potentially harmful bacteria in our food supply is five times the level it was in 1942. That doesn't necessarily mean that our food is unsafe.

Children need breakfast for better brain power
Wednesday, August 23, 2000
By Susan Krumm
Cooking Q&A

The benefits of eating a complete breakfast have been promoted by health professionals for decades. Both children and adults can profit from eating breakfast, but this meal is especially important for children.

Cooking Q & A
Wednesday, August 9, 2000
By Susan Krumm
Extension agent in family and consumer sciences with K-State Research and Extension-Douglas County, 2110 Harper.

Cooking Q & A
Wednesday, July 26, 2000
Trans fats are worth watching.

COOKING Q&A
Wednesday, July 19, 2000
By Susan Krumm
K-State Research and Extension-Douglas County

I've been canning and freezing peaches and making jam for years, but I'm looking for new and different ways of preserving peaches. Do you have any?

Cooking Q & A
Wednesday, July 12, 2000
By Susan Krumm
Extension agent in family and consumer sciences

Q. I've been told that I should not make homemade ice cream using raw eggs. To prevent food poisoning, can I use Eggbeaters in place of the raw shell eggs without having to cook it?

Water often taken for granted
Wednesday, June 28, 2000
By Susan Crumm

Everyone always talks about how important it is to drink plenty of water, especially during the summer. Is water really that important?