Handling errors and inadequate cooking are the most common causes of poultry-associated foodborne illness. Kansas State University food scientist Karen Blakeslee reviews the steps we can take to reduce the risk of foodborne illness this holiday season.

The Affordable Care Act open enrollment for 2019 coverage continues through December 15th. K-State Research and Extension has three experts – known as Navigators – who are trained to help people better understand their health care options.

A recent survey published by the CDC found that more than one in three adults consume fast food on a given day. K-State Research and Extension nutrition specialist Sandy Procter offers tips for eating healthier in today’s fast food world.

Opioids are a class of drugs that include powerful prescription pain relievers that bind to opioid receptors in the body to relieve pain. These drugs also carry significant risks for addiction and overdose. The Opioid Crisis: What You Need to Know is an eight-page fact sheet authored by K-State Research and Extension adult development and aging specialist Erin Yelland to help educate people about opioids and the associated risks.

October is National Cyber Security Awareness Month and K-State Research and Extension family resource management specialist Elizabeth Kiss says we should constantly be taking steps to reduce the risk of falling victim to potential cyber security attacks.

As winter approaches, Kansas State University climatologist Mary Knapp says Kansans need to be prepared for rapidly changing conditions. That includes winterizing your home and vehicles, and making sure there’s a winter weather safety kit in all vehicles.

K-State Research and Extension nutrition specialist Sandy Procter says some planning, preparation and a slow cooker are all that’s needed to have an inexpensive, healthy dinner ready when you walk through the door after a hard day at work.

Credit can help leverage many benefits, but poor management of credit can result in several disadvantages. K-State Research and Extension family resource management specialist Elizabeth Kiss (kish) discusses the reasons to be careful when using credit.

From expanded offerings at restaurants to increased consumer demand, salad is no longer a side dish – it’s taking center stage as a main meal. K-State Research and Extension nutrition specialist Sandy Procter discusses the benefits of eating salads.

September is National Food Safety Month and Kansas State University food scientist Karen Blakeslee says following four simple steps – clean, separate, cook and chill – can help prevent food poisoning at home.