Contributions by Barbara Ingham

Each year, about 40 percent of food supplies in the U.S. are uneaten, wasting at least 160 billion pounds. One source of food waste results from consumers or retailers throwing away wholesome, healthy food because of confusion about the meaning of dates displayed on the label.More
Given the bounty of Wisconsin's annual apple harvest, autumn and winter are a great time to think of preserving the sweetness and tang of a familiar fruit to enjoy throughout the year.More
Community groups often host food drives at various points during the year to fill local pantry shelves. Donors can enhance the value of their gifts by ensuring the food is safe, nutritious and of high quality.More
Thanksgiving and the holiday season brings families together to share a meal that often centers on roast turkey and all the fixings. But to avoid spreading foodborne illness, appropriate steps for roasting the bird should be taken.More
Students are heading back to school, and many of them will be carrying lunches they bring from home. Home-packed lunches can take many forms: hot or cold, homemade or pre-made from a store.More
After flooding occurs, gardeners often raise questions about the safety of consuming produce from gardens that were under water for a day or two.More