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Southwind District

Erie Office

111 South Butler
Erie, KS 66733
620-244-3826
Fax:  620-244-3829

Fort Scott Office

210 South National
Fort Scott, KS 66701
620-223-3720
Fax:  620-223-0332

Iola Office

1006 N. State St.
Iola, KS 66749
620-365-2242
Fax:  620-365-7944

Yates Center Office

211 W. Butler
Yates Center, KS  66783
620-625-8620
Fax:  620-625-8645
 
 
Effective June 1, 2023
all offices will be open
8 am to 4:30 pm and 
closed from 12 to 12:30 pm for lunch.

 

 
 

It's Time for Tailgating!

Tackling a game day spread?  Play by these rules and keep the runs on the field!  Make sure your game day favorites are memorable for all the right reasons!tailgating

Pack the perishables, especially raw foods, separate from drinks and ready to eat foods.

Pack meats separately from raw fruits and vegetables to avoid cross-contamination.

Put mayonnaise and similar products on ice just before you leave for the stadium, and then place them in the cooler last, on top of the other items.

Pack just the food you need to minimize leftovers.

Make sure you have a food thermometer to test food temperature.

For more information and food tips, check out the publications below:

Food Safety

It is estimated that each year, roughly 1 in 6 Americans (or 48 million people) get sick, 128,000 are hospitalized, and 3,000 die of foodborne diseases.  Taking the time to keep your food safe is well worth it!  It is very important to keep food safety on the top of your list when you are cooking or preserving.

fightbac.org

CLEAN:  Washing your hands and cleaning surfaces often will reduce the risk of bacteria spreading.  Washing your hands and cleaning surfaces are especially important after handling raw meat.

SEPARATE:  Cross contamination is described when pathogens are transferred from one surface to another.  This occurs when ready to eat food such as fresh fruits and vegetables are cut on the same unwashed cutting board as raw meat.

COOK:  Making sure that food is cooked to the correct internal temperature is incredibly important!  Temping your food, especially meat, is critical to reduce foodborne illness.

CHILL:  Refrigerate leftovers within 2 hours to reduce bacteria growth (or 1 hour exposed to temperatures above 90°F). Make sure your refrigerator is set to 40°F or below and your freezer set to 0°F or below.

Food Safety Links

Fightbac.org 

K-State Servsafe 

United States Food and Drug Administration

K-State Food Safety

foodsafety.gov

Safe Food Storage

Bargains at the grocery store aren't bargains if you buy too much and end up throwing those "bargains" in the trash.  Use this handy chart to see just how long you can keep that cereal, baking soda, and rice mix in the cupboard.food in cabinet

 

Alternative Protein Sources

Have you tried an "Impossible" Burger yet?  Use this K-State Research & Extension fact sheet to learn about alternative protein sources.

alt pro