Food ⋅ Page 3

New IPG Director

Bob Sharp named director of Mizzou's Interdisciplinary Plant Group

Robert Sharp, professor of plant science at the University of Missouri College of Agriculture, Food and Natural Resources, was recently named director of the MU Interdisciplinary Plant Group.

Success in Wine Starts on the Vine

Enhancing Missouri agriculture never tasted so good

Missourians use autumn as an excuse to revel in wine-filled times with good friends. While they celebrate, University of Missouri researchers work to improve vineyards and the fruits of their labor.

Collaborating for a Healthy Future

CAFNR partners with the Food Bank to boost healthy food donations

The College of Agriculture, Food and Natural Resources has established a year-long relationship with The Food Bank for Central and Northeast Missouri to boost healthy food donations to the Food Bank.

Partnering for improved nutrition

MU interdisciplinary team works to improve nutrition and access to healthy foods

Biting into a fresh tomato or enjoying the crisp sweetness of an apple are pleasures that not everyone always gets to enjoy. While the nutritional value of fresh fruits and vegetables is well-documented, and although the local food industry has grown tremendously in the last several years, access to nutritious, local produce is not something that’s readily available to everyone with a limited income.

Who Invited the Germs?

Bacteria may be lurking in the holiday lunch buffet table

‘Tis the season for the holiday party with plates of tasty meats, creamy pies and veggies and dips. But be careful says Andrew Clarke. Unless properly handled, these treats can send you home with a case of food poisoning as a holiday gift.

Want to Improve K-12 Education?

Serve Better Food, the Renegade Lunch Lady Says

Ann Cooper, a.k.a. the Renegade Lunch Lady, is the director of nutrition services for the Boulder Valley (California) School District and founder of the Food Family Farming Foundation. Her life’s work is to transform how American children are fed in school from commodity based and highly processed food to highly nutritious and wholesome substitutes that are also delicious.

White House Chef

White House Chef Walter Scheib sees made-from-scratch food as the latest trend

The biggest trend in food in the next 15 years will be something familiar to our grandmothers – made from scratch foods in tune with the seasons to deliver great flavor, said Walter Scheib, White House executive chef from 1994 to 2005.

Preserving the Flavor

Food preservation workshops are filled with people wanting to reconnect with their food

Massey, a regional nutrition and health education specialist for University of Missouri Extension in Columbia, presents about a dozen workshops each year on food preservation around the state. She also teaches health promotion, stress management and healthy lifestyles.

Big Wheels for Students

Meals on Wheels fundraiser gives students a chance to give back

Volunteering for the Columbia Meals on Wheels’ Big Wheels fundraiser meant losing several hours of sleep for Meredith Hamilton, a senior in the MU Hotel and Restaurant Program. “I got up early just for this,” she said. Hamilton is one of several student volunteers for the annual fundraiser, which takes place during the week before Valentine’s Day. People around the…