Food Safety

Holiday Meals on a Budget

Host:  Mindy McCulley, MS Extension Specialist for Instructional Support, University of Kentucky  
Guest: LaToya Drake, MS Communications Director, The Food Connection
Season 8, Episode 22
As we wrap up  our self-proclaimed Stretching Your Food Budget Week, host Mindy McCulley and guest LaToya Drake from The Food Connection share a compact guide to planning holiday meals without blowing your budget. They discuss practical strategies for saving money on traditional dishes, including choosing smaller cuts of meat, using seasonal or sale produce, ingredient substitutions, and inviting guests to help.
The episode explains a five-trip shopping strategy to spread spending and reduce last-minute stress, plus tips for shopping your pantry and freezer first, rotating older items, and stretching meals with staples like potatoes, rice, and beans.
Expect actionable, research-based advice for keeping holiday traditions while trimming costs and time in the kitchen so you can focus on gathering with loved ones.
For more information:
Planning Holiday Meals on A Thrifty Budget
To connect with Nutrition Education Program resources, visit:
PlanEatMove.com
Connect with FCS Extension through any of the links below for more information about this topic or any of the topics discussed on Talking FACS.
Kentucky Extension Offices
UK FCS Extension
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Exploring Food Dyes: Keeping You Informed

Host: Mindy McCulley, MS Extension Specialist for Instructional Support, Family and Consumer Sciences, University of Kentucky
Guest: Courtney Luecking, PhD Extension Specialist for Maternal and Child Health
Season 8, Episode 18
During this episode of Talking FACS, host Mindy McCulley chats with Dr. Courtney Luecking, Extension Specialist for Maternal and Child Health, about artificial and natural food dyes: what they are, the many places they are found, and how they are regulated.
They discuss the findings that link synthetic dye exposure to behavioral and brain development effects in some children (including those with and without ADHD), the FDA’s January 2025 ban on Red Dye No. 3 and its phase-out deadline, and why ongoing research matters.
Practical takeaways include checking ingredient labels for FD&C and dye numbers, favoring whole foods, using natural color sources and infused water, and staying informed as regulations evolve.
For more information:
Food Dyes: What should we know?
Connect with FCS Extension through any of the links below for more information about any of the topics discussed on Talking FACS.
Kentucky Extension Offices
UK FCS Extension
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          FCS Learning Channel

Explore the World of Edible Flowers

Host: Mindy McCulley, MS Family and Consumer Sciences Extension Specialist for Instructional Support, University of Kentucky 
Guest: Alexis Sheffield, MS Extension Specialist for Horticulture, Center for Crop Diversification
Season 7, Episode 43
Join us on Talking FACS as host Mindy McCulley welcomes Horticulture Specialist Alexis Sheffield with the Center for Crop Diversification at the University of Kentucky. This episode delves into the fascinating world of edible flowers, exploring their increasing popularity on menus and how you can incorporate them into your own culinary adventures. Alexis shares valuable tips on safely identifying and harvesting edible flowers, emphasizing the importance of sourcing them responsibly.
Discover a wide variety of flowers like squash blossoms, day lilies, and violets, and learn how to enhance your dishes with these natural, colorful ingredients. Mindy and Alexis also discuss the delicate balance of picking blooms without depleting plant stocks and ensuring food safety when consuming flowers.
Whether you are a curious home chef or just eager to add some color to your plate, this episode offers insights into the benefits and joys of edible flowers. Learn how to start your own edible flower garden and contribute to sustainable gardening practices. Tune in to get inspired and entertained with plenty of practical tips and an engaging discussion!
For more information about edible flowers, go to:
Choosing and Using Edible Flowers | NC State Extension
Connect with FCS Extension through any of the links below for more information about any of the topics discussed on Talking FACS.
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Mastering Produce Storage: Tips to Reduce Food Waste

Host:  Mindy McCulley, MS Extension Specialist for Instructional Support, University of Kentucky  
Guest: LaToya Drake, MS Extension Specialist for Food Access, Kentucky Nutrition Education Program
Season 7, Episode 38
In this episode, host Mindy McCulley is joined by LaToya Drake, Extension Specialist for Food Access with the Kentucky Nutrition Education Program. Together, they explore vital guidance on the best practices for storing fruits and vegetables effectively to minimize food waste. Share practical tips such as the importance of refrigerating pre-cut produce, separating fruits and vegetables in storage to prevent premature ripening, and optimizing refrigerator settings to preserve perishables like berries and lettuce.
The episode delves into cleaning techniques that enhance the longevity of your produce and underscores why certain storage methods, such as avoiding commercial cleaners, are beneficial. Discover which fruits are best ripened on countertops and when to transfer them to refrigeration to extend their freshness.
Tune in to understand how you can keep your produce fresh for longer and find additional resources through your local extension offices, paving the way to reducing food waste in your home.
To connect with Nutrition Education Program resources, visit:
PlanEatMove.com
To learn more about storage recommendations, visit Plate it up! Kentucky Proud and click on the produce of your choice. Then click on one of the recipes, to try something new!
Plate it up! Kentucky Proud
Connect with FCS Extension through any of the links below for more information about any of the topics discussed on Talking FACS.
Kentucky Extension Offices
UK FCS Extension
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Using Black Utensils

Host:  Mindy McCulley, Extension Specialist for Instructional Support, University of Kentucky  
Guest: Annhall Norris, Extension Specialist for Food Safety and Preservation
Season 7, Episode 37
In this episode of Talking FACS, we delve into the safety concerns surrounding black plastic kitchen utensils. Annhall Norris, Extension Specialist for Food Preservation and Food Safety, explores whether these commonly used utensils are as harmless as they seem. Recent studies have unveiled the presence of flame retardants (FRs) in black utensils, derived from recycled electronics, posing potential health risks when exposed to heat.
Annhall offers invaluable tips on selecting safe kitchen tools, recommending alternatives like wood, silicone, and BPA-free materials. Listeners will gain insights into identifying food-grade products and the importance of avoiding certain plastics. The episode also covers proper care for wooden utensils and safe practices when handling raw meat. Tune in to learn how to make informed decisions for a safer kitchen experience.
Connect with FCS Extension through any of the links below for more information about this topic or any of the topics discussed on Talking FACS.
Kentucky Extension Offices
UK FCS Extension
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          FCS Learning Channel

Exploring the 2025 Nutrition Education Program Calendar

Host:  Mindy McCulley, MS Extension Specialist for Instructional Support, University of Kentucky  
Guest: LaToya Drake, MS Extension Specialist for Food Access, Kentucky Nutrition Education Program
Season 7, Episode 27
In this episode of Talking FACS we delve into the 2025 Nutrition Education Program Calendar with LaToya Drake, Extension Specialist for Food Access, who reveals the beautifully crafted calendar packed with enticing recipes.
Discover the process behind the calendar’s stunning food photography, emphasizing the use of real, edible food without wasteful practices. Gain insights into the cost-effective recipes, including the split pea soup and buffalo cauliflower bites, which are designed to be budget-friendly and delicious.
Learn about the innovative cooking methods featured in the calendar, such as air frying, and the diverse range of recipes that cater to various dietary needs and occasions. This episode highlights the educational aspect of the calendar, providing food safety tips, ingredient spotlights, and nutritional benefits to help listeners make informed choices.
Join us as we celebrate the role of these calendars in enhancing the nutritional habits of communities across Kentucky while offering versions accessible in Spanish to reach a broader audience. Listen and get inspired to try new recipes and cooking techniques in 2025!
To Connect with Nutrition Education Program resources, visit:
PlanEatMove.com
Connect with FCS Extension through any of the links below for more information about any of the topics discussed on Talking FACS.
Kentucky Extension Offices
UK FCS Extension
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          FCS Learning Channel

Food Safety Fundamentals: Clean, Separate, Cook, Chill

Host:  Mindy McCulley, Extension Specialist for Instructional Support, University of Kentucky  
Guest: Annhall Norris, Extension Specialist for Food Safety and Preservation
Season 7, Episode 13
In this episode of Talking FACS, Annhall Norris unpacks the four fundamental principles of food safety: Clean, Separate, Cook, and Chill. Learn the importance of proper handwashing techniques, the best practices for cleaning produce, and why using a meat thermometer is crucial for cooking. Discover the necessity of separating raw and cooked foods in your grocery cart, refrigerator, and on your cutting boards to prevent cross-contamination.
Annhalll also emphasizes the significance of chilling food appropriately, including tips on safe thawing methods and the critical two-hour rule for cooked food left at room temperature. This episode is filled with practical advice to help you keep your family safe from food-borne illnesses, which affect one in six Americans each year.
Tune in to gain valuable insights and ensure your kitchen practices are up to par with food safety standards. Don't miss out on this informative session that could make a significant difference in your household's health!
For more information, visit:
Food Facts
Connect with FCS Extension through any of the links below for more information about this topic or any of the topics discussed on Talking FACS.
Kentucky Extension Offices
UK FCS Extension
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Packing Lunches for Healthy Enegetic Kids

Host: Mindy McCulley, MS Extension Specialist for Instructional Support, Family and Consumer Sciences, University of Kentucky
Guest: Courtney Luecking, PhD Extension Specialist for Maternal and Child Health
Season 7, Episode 7
As another school year approaches, the challenge of packing nutritious and appealing lunches looms large for many parents. Dr. Luecking provides expert advice on selecting the right lunchbox, ensuring food safety, and creating balanced meals that keep kids energized throughout the day.
Discover the magic of combining proteins, carbohydrates, and fats to fuel young bodies and minds. Learn how to navigate allergy concerns, choose the best drinks, and add colorful fruits and vegetables to make lunchboxes visually appealing. Creative strategies, like using frozen fruits to keep meals cool and involving kids in the packing process will help make mornings less hectic.
Join us for this engaging and informative discussion that will leave you equipped with practical pointers to make the school lunch break a highlight of your child's day.
Connect with FCS Extension through any of the links below for more information about this topic or any of the topics discussed on Talking FACS.
Kentucky Extension Offices
UK FCS Extension
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Super Smoothies: Build a Better Smoothie

Host: Mindy McCulley, MS Extension Specialist for Instructional Support, Family and Consumer Sciences, University of Kentucky
Guest: Anna Cason, RDN Extension Associate for Nutrition and Health
Season 6, Episode 37
Smoothies are a great way to start your day or satisfy midday munchies. Anna Cason joins Talking FACS to share strategies for building a better smoothie so you maximize nutrients and ease preparation woes.  Smoothies are also a great way for using up ingredients that are nearing their expiration date!
Connect with FCS Extension through any of the links below for more information about any of the topics discussed on Talking FACS.
Kentucky Extension Offices
UK FCS Extension
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          FCS Learning Channel
 

Holiday Baking Tips

Host:  Mindy McCulley, Extension Specialist for Instructional Support, University of Kentucky  
Guest: Annhall Norris, Extension Specialist for Food Safety and Preservation
Season 6, Episode 18
If "baking spirits bright" is in the plans during the next few weeks, you might want to listen to this episode of Talking FACS first.  Annhall Norris shares important information regarding the cookie dough, or rather the flour that you will use to prepare the cookie dough, that might be new information for you!  Keep your family safe and healthy during this season of delights for the taste buds!
To connect with FCS Extension:
Kentucky Extension Offices
UK FCS Website
FCS Facebook
FCS Instagram
FCS Learning Channel

In the Face of Disaster - Keeping Food Safe

Host: Mindy McCulley, Extension Specialist for Instructional Support, Family and Consumer Sciences Extension, University of Kentucky 
Guest: Annhall Norris, Extension Specialist for Food Preservation and Safety
Season 5, Episode 21
In the Face of Disaster, a new publication series created by a group of Family and Consumer Sciences professionals, seeks to provide Kentuckians with the resources they need to prepare before disasters strike and the skills to cope in the aftermath of these life changing events.
Annhall Norris shares tips for ensuring that your water and food supply remains safe in the event of a natural disaster.  She reinforces the importance of well-stocked and current food and water supply kits.
To connect with FCS Extension:
Kentucky Extension Offices
UK FCS Website
FCS Facebook
FCS Instagram

In the Face of Disaster - Food and Water Supplies

Host: Mindy McCulley, Extension Specialist for Instructional Support, Family and Consumer Sciences Extension, University of Kentucky 
Guest: Annhall Norris, Extension Specialist for Food Preservation and Safety
Season 5, Episode 16
In the Face of Disaster, a new publication series created by a group of Family and Consumer Sciences professionals, seeks to provide Kentuckians with the resources they need to prepare before disasters strike and the skills to cope in the aftermath of these life changing events.
Annhall Norris shares tips for securing food and water supply "emergency kits", so that if a disaster strikes your family will not suffer from a lack of essential items.  She provides guidelines for keeping your emergency kits up-to-date as well as recommendations for needs per family member per day.
To connect with FCS Extension:
Kentucky Extension Offices
UK FCS Website
FCS Facebook
FCS Instagram