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Nutrition

Farming combine in background with text in foreground reading Meals in the Field

Meals in the field for farm families during harvest

Fields are turning to browns and golds and harvest has begun. With farmers across Illinois spending long hours in the fields, they and their farm families are shifting mealtime from the kitchen table to the field. Being in the middle of a field without kitchen conveniences...
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Wicker basket filled with live grass, flowers, and dyed eggs

Dye Spring Colorful with Plant-Based Egg Dyes

Food science is so fun! Like overmixing batter to see "tunnels" develop because of gluten. Or turning cream into butter or ice cream. And especially dyeing with food and plant pigments. Pigments are the compounds that make up the colors in food and plants. Egg dyeing with food and plants is...
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Green tea late with foam flower in a white mug

Matcha Madness: Health Benefits & Recipes

I’m a big tea drinker – chai, green jasmine, oolong – you name it, I probably have a secret stash of loose leaf squirreled away. And just in time for St. Patrick’s Day and all things green, I’ve recently succumbed to matcha madness. While matcha is traditionally used in Japanese tea ceremonies,...
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Deer eating near tree

Wild Eats - Part 1 (Introduction to Deer)

Partnerships are a big part of Illinois Extension programs.  This one started with a conversation about deer hunting and turned into recipe videos and a blog series.  So many ‘thank you’s to Sara Wade, MS, RD, LDN, with Kirby Medical Center for sharing her experiences. Check...
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Make it at Home: Sauerkraut

What is Sauerkraut? I grew up knowing the word "sauerkraut" but not really understanding what it was (same with coleslaw). Now I know it is a fermented concoction of cabbage – salty, tangy, a little sour, crunchy, and, to the surprise of my kid-self, rather tasty. How do I make it? The basics...
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