Tag Archives: cooking

EBT At Farmers Markets!

Posted on by
Reply


Image belongs to rightful owner.

“Thirteen farmers markets in Minneapolis now accept EBT and offer a Market Bucks coupon to help low income residents purchase more healthy, fresh food at affordable prices.”

I know how expensive it can get when trying to find healthier ways to eat. Fresh fruits and vegetables are always so expensive. But hey! Are you with the Supplemental Nutrition Assistance Program (SNAP, formerly known as food stamps)? If yes, there may be a way for you to purchase fresh vegetables and fruits more affordably.

SNAP is delivered via an Electronic Benefit Transfer (EBT) card and guess what? Over 30 farmers markets across Minnesota accept EBT!! Going to local farmers markets to purchase your greens and fruits can be a cheaper alternative compared to super markets and grocery stores.

“In 2010, the Minneapolis Health Department (MHD), Blue Cross/Blue Shield of Minnesota (Blue Cross), and the Institute for Agriculture and Trade Policy worked together to make Electronic Benefit Transfer (EBT) services available at the Minneapolis Farmers Market and Northeast Farmers Markets, which has accepted EBT since 2006. Partners also launched an incentive program called ‘Market Bucks’ to encourage EBT customers to use their benefits at the markets. Customers who spent at least $5 in EBT received an additional $5 in Market Bucks, essentially doubling their purchasing power for healthy foods.”

This all sounds great! I grew up shopping at the local farmers markets in Minneapolis and Saint Paul and it has always made it a bit easier for my family. In my opinion and from experience, it is definitely way more affordable compared to grocery stores; and now that more and more farmers markets are accepting EBT, it is going to help families of lower income more. The program trying to promote the use of EBT benefits at farmers markets is also so awesome, you spend but also earn money at the same time!

Overall, I think shopping at farmers markets for majority of your food is a great choice and should already be apart of your shopping routine. You save more and the veggies you get are probably way fresher. Try thinking about stopping by a farmers market to check it out! Even if you’re not apart of SNAP, still try checking out the farmers markets around you. I recommend you to because I personally love them. You can look up farmers markets in your area by googling it or if you’re in the Minneapolis areas, click the link below to see the list of farmers markets in Minneapolis.

 

—

Information received from the City of Minneapolis, MN website. Read more about it by clicking on the link below.
There are also EBT brochures, fliers, and postcards in English, Spanish, Hmong, and Somali if you would like to have it in hand.

http://minneapolismn.gov/health/living/eating/community-gardens

Food Safety

Posted on by
Reply


Image belongs to rightful owner

It is that time of the year again! Summer has finally arrived! It is time for outdoorsy fun with the ones you love. This also means continuing being safe wherever you go and in whatever you do. This week’s post will be on some safety facts about grilling, from the Minnesota Department of Health.

Handle Food Safely

  • Always wash your hands before and after handling food.
  • Keep the kitchen, dishes and utensils clean.
  • Always serve food on clean plates.
  • Harmful bacteria present in raw meat and poultry and their juices can contaminate safely cooked food. To prevent food borne illness, don’t use the same platter and utensils for raw and cooked meat/poultry.

Keep Hot Foods HOT, Cold Foods COLD

  • Keep meat and poultry refrigerated until ready to use.
  • After cooking meat and poultry on the grill, keep it at 140°F or warmer until served. Keep cooked meats hot by setting them to the side of the grill rack. Cooked meat can be kept hot in a warm oven (approximately 200°F), in a chafing dish, or on a warming tray.
  • In hot weather (above 90°F), food should never sit out for more than one hour.
  • Refrigerate any leftovers promptly in shallow containers.

Marinating

  • Marinate to tenderize or add flavor.
  • Marinate food in the refrigerator, not on the counter.
  • If marinades are to be used as a sauce for the cooked meat, either reserve a portion of the marinade before putting raw meat and poultry in it, or boil it before using on cooked meat to destroy any harmful bacteria.

Precooking
Precooking food on a stove is a good way to reduce grilling time. Make sure that the food goes immediately on the preheated grill to complete cooking.

Cook Thoroughly
Fresh and frozen raw meat, poultry and fish should be cooked hot enough to kill the bacteria, parasites and viruses that may be in the product. The temperatures shown below are recommended for home preparation of food. Always use a meat thermometer to check temperatures. Color is not a reliable indicator of doneness.

Reheating
When reheating fully cooked meats, grill to 165°F.

 

FOOD SAFE INTERNAL TEMPERATURE *
Poultry or fowl, whole or parts 165°F
Ground poultry or fowl 165°F
Ground beef, veal, pork, lamb or venison 160°F
Fresh beef, veal, pork, lamb or venison 145°F
Fish and shellfish, all kinds 145°F
Eggs Until yolk and white are firm
Egg dishes 160°F

* Regulated facilities may cook to different temperatures because staff are trained in the use of time and temperature to reach safe standards.

 

For additional information on food safety, visit the link listed

http://www.health.state.mn.us/foodsafety/index.html

 

—

 

Information received from the Minnesota Health Department. To view the PDF, click on the link provided below.
http://www.health.state.mn.us/foodsafety/cook/grill.pdf