Sometimes, even in this day of Google searching and networking, it is hard to find the answer to a question. I’ve listed hotline numbers for Iowa and Minnesota that may be helpful. Remember that AnswerLine is only a phone call away if you don’t see a resource for the question that you have.
| Hotlines available for all | |
Iowa Concern (800-447-1985)
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Teen Line (800-443-8336)
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Farm On (877-BFC-1999)
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| Hotlines available to Iowa Residents Only | |
AnswerLine (800-262-3804)
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Iowa Healthy Families (800-369-2229)
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Hortline (515) 294-3108
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PORKLine (800-808-7675)
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The MN Bed Bug Hotline 612-624-2200 or 1-855-644-2200
The bed bug hotline at the University of Minnesota can:
- Provide information on bed bugs
- Suggest ways to reduce the number of bed bugs in your home
- Provide advice on selecting a Structural Pest Control Company
- Recommend steps you can use to avoid bed bugs in your everyday life and while traveling.
www.bedbugs.umn.edu | Search: Lets Beat the Bug @letsbeatthebug
Minnesota Farm Information Line 800-232-9077
Minnesota agriculture and small acreage farm questions
- Referrals made to local Extension Agriculture Personnel when available
- Will answer some horticulture questions
- Available: 8:30-1:30 Monday through Friday
Water Resources Center 800-322-8642
General water information and research information about water quality, shorelines, drinking water, and sewage and septic system questions.
HELLO, I HAVE A CONCERN ABOUT MY POTATOES TURNING BLACK AFTER I HAVE COOKED THEM AND THEY COOL. WHY DOES THIS HAPPEN? WE HAVE RURAL WATER, SO AM THINKING IT’S NOT THE WATER. I HAVE CUISINART PANS AND THOUGHT MAYBE IT WAS THE LINING OF THE PAN, BUT USED A COPPER BOTTOM AND IT STILL HAPPENS. AM FRUSTRATED SINCE I CUT OFF AND THROW AWAY ALOT OF POTATOES. CAROLE VIET
Hi, the information I have been able to find suggests that the potatoes may be bruised before peeling and the discoloration shows up after cooking. Another resource states that “According to the American Journal of Potato Research: After-cooking darkening is caused by the oxidation of the ferri-chlorogenic acid in the boiled or fried potatoes.The severity of the darkening is dependent on the ratio of chlorogenic acid to citric acid concentrations in the potato tubers. Higher ratio normally results in darker tubers. The concentration of the chlorogenic and citric acids is genetically controlled and influenced by environmental conditions.”
I hope that this is helpful.