Keeping Your Clothes Dryer Safe

Most people don’t think about their clothes dryer as being a potentially dangerous appliance in their home.  Unfortunately, dryers are the source of thousands of house fires each year as well as some household mold issues.   With just a little regular cleaning and maintenance, you can protect your family and home from these dangers.

It doesn’t matter if you have an electric or gas clothes dryer.  The problem is lint.  Lint builds up in the lint trap, inside the vent hose and duct work, and inside the vent.  Whenever this happens, there is a reduction in air flow resulting in reduced drying efficiency.  Lint is also responsible for causing humidity levels to increase around vents and duct work which in turn can cause mildew and mold to develop in walls and insulation.   And most importantly, lint is combustible and causes fires.  Failure to clean the dryer is the leading cause of home dryer fires.

Here’s some tips for keeping your dryer, duct work, and vent as lint free as possible.

  • Clean the lint trap after every load or at the very least, at the end of a laundry cycle.  If you use fabric softener sheets, check the screen for clogging as some sheets will emit enough residue that the screen becomes clouded and tacky.  Should the screen be clogged, submerge the lint screen in hot water, soapy water and clean the screen with a bristle brush to get rid of the residue.
  • Invest in a dryer lint brush.  These long-handled flexible brushes are available at most hardware stores and allow one to clean areas that cannot be reached by hand down inside of the dryer, hoses, and ducts.  You may be surprised by the chunks of lint that the brush pulls out.  After removing the lint filter and cleaning with the brush, run the dryer on “air only” after using the dryer brush.  This will bring up any lint that might have been dislodged but didn’t cling to the brush.
  • Unplug and pull the dryer out at least once a year and vacuum any dust and lint that might have accumulated around the dryer, back of the dryer, floor, cabinets, etc.  While the dryer is out, remove the duct hose or duct.  You may need a screwdriver or pliers to remove the connecting clip or steel clamp.  Use the dryer brush inside the dryer opening to remove the lint accumulation.  Do the same with the hose or duct.  If you have a long duct to the outside as I do, you will have to rig a longer handle onto the brush.
  • Replace the duct hose if you have a white or silver vinyl duct hose.  All building codes now require metal or aluminum ducting for clothes dryers.  The ducting may be rigid or flexible.  If flexible aluminum ducting is used, it should be cleaned more often as it tends to collect more lint along the ridges.
  • Lastly, clean the exterior vent.  This is usually done from the outside of the home by lifting the flaps.  Using your hands or a brush, removed as much lint as possible.  Most of the flaps on the exterior vent can be removed to make cleaning easier.  Replace the flaps if they have been removed and make sure that they open properly.

A little dryer cleaning in a timely manner will greatly reduce the risk of fire.  Further, avoid starting the dryer before going to bed and running it while no one is at home.

For more information see the safety alert from the Consumer Products Commission,  https://www.cpsc.gov/PageFiles/118931/5022.pdf

Additional flyers like the one at the beginning of the blog are public domain publications and available for download from FEMA at https://www.usfa.fema.gov/prevention/outreach/clothes_dryers.html

UPDATE:  Since the blog was written, a dryer vent cleaning kit has become available at many hardware stores.  Made by various manufacturers, the kit includes a brush head attacheed to flexible plastic rods that fit into a power drill head.  A basic kit costs about $20; if you have a long vent, additional plastic rods can be purchased to extend the tool to the desired length.  I purchased the kit and some extra rods to clean my vents and found the product to be amazing.  Jeff Rosen of the Rosen Reports showed how the cleaning tool works.

Reference to any commercial product, process, or service, or the use of any trade, firm, or corporate name is for general informational purposes only and does not constitute an endorsement, recommendation, or certification of any kind. Persons using such products assume responsibility for their use and should make their own assessment of the information and whether it is suitable for their intended use in accordance with current directions of the manufacturer.

Marlene Geiger

I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.

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REAL ID for Travel

Does your driver’s license fly?  Beginning October 1, 2020 (just 18 months from now) air travelers will need a driver’s license or ID card known as a Real ID to board commercial domestic flights and enter certain federal facilities such as military bases.  A passport or certain other federal documents (those issued by the federal government’s Trusted Traveler Program) may be used as an alternative to a Real ID for travel or entrance to federal facilities.

Since the inception of the Real ID in 2005, states have been gradually implementing the security-enhanced features required by federal law.  So what is the Real ID and how do you know if you have one?

Used with permission, © Iowa DOT

A Real ID looks the same as any other driver’s license, contains the same information, is made of the same materials, and has the same security features designed to prevent tampering, counterfeiting, or duplication.

To determine if you have a Real ID,  begin by checking your driver’s license.  Most compliant states have issued the Real ID in conjunction with the state issued driver’s license; those licenses that are compliant will have a gold or black star in the top right corner. If you see that, you are likely good to go!

While that sounds simple enough, there is a lot of confusion.  Most states are now compliant with federal regulations, but 12 states remain as non-compliant or have been granted an extension to a given date.  Four states (Hawaii, Ohio, Tennessee, and Utah) issued compliant IDs without a star.   Arizona and Kentucky have given citizens the option of a Real ID also known as a Voluntary Traveler ID or an old style driver’s license (non-compliant).   If for any reason your license does not have a star in the upper right corner, check with your state DMV (Department of Motor Vehicles) or local driver’s license bureau for more information.

As of this writing, driver’s licenses issued by Iowa, South Dakota, and Minnesota are compliant.  To learn more about Real ID and state compliance, check out REAL ID/Homeland Security.  Bottom line, if you plan to travel by air or enter a federal facility requiring ID, you will need a Real ID unless you have other proper identification; for travel, that would be a passport.  If you do not anticipate either scenario, a Real ID is not needed.

Marlene Geiger

I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.

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Glass Kitchenware Cautions

In recent days I’ve spent a lot of time browsing social media to pass the long hours at the hospital with a family member.  In doing so, I came across a ‘pyrex bashing’ which in turn brought back an old memory.  Some years ago, I had prepared a casserole dish ahead using a glass baking dish.  When it was time to bake it for serving, I brought it out of the refrigerator and popped it into a cold oven.  As the oven came to temperature, I heard a loud pop and cracking sound.  Sure enough, the baking dish had cracked and split.   This was a baking dish I had used for several years and probably had done the same with it many times.  So what happened to my trusted “Pyrex” and why bash Pyrex?

I have no intention of bashing Pyrex or any other brand of glass kitchenware.  Rather, I would advocate to be a conscious consumer, know what one has, and use it properly.  Pyrex has been a trusted household name for decades and is often used as the word to refer to glass kitchenware and bakeware used for cooking and baking whether it is the Pyrex, Anchor Hocking, Bake King, or any other brand.  Pyrex was valued for years for its sturdiness and ability to withstand rapid, dramatic temperature changes that typically shatter normal glassware.  With changes in manufacturing, that old-fashioned reliability has changed.

Pyrex (trademarked as PYREX) is a brand introduced by Corning Inc in 1915 for a line of clear, low-thermal-expansion borosilicate glass used for laboratory glassware and kitchenware.  It was later expanded to include clear and opal ware products made of soda-lime glass. In 1998, Corning sold the Pyrex brand name to World Kitchen LLC. World Kitchen stopped the manufacture of borosilicate glass and changed to less expensive, tempered soda-lime glass for kitchenware sold in the United States.  Tempered soda-lime glass does not handle heat as well as borosilicate glass but does withstand breakage when dropped better.  With some caution, tempered soda-lime glass withstands thermal shocks reasonably well.  (To be fair, Anchor Hocking and Bake King products are also made from tempered soda-lime glass.)

When it comes to cooking and baking, precision is key. This is where analytical balances and other types of kitchen scales come into play. These instruments provide accurate measurements of ingredients, ensuring that recipes turn out just right. Just like with glass kitchenware, it is important to choose a reliable manufacturer when purchasing laboratory balances and analytical scales. Those in need of such equipment can learn more about the different options available and find a reputable manufacturer by clicking here. By doing so, they can ensure that their instruments will provide accurate readings for years to come.

I have a mix of Pyrex glass kitchenware that has accumulated over the years and the one that cracked was newer.  How can you tell whether you have a newer or older form of Pyrex? Here’s what to look for:

PYREX® (all UPPER CASE LETTERS plus, in the USA, a trademark notice comprising a capital R in a circle = low-thermal-expansion borosilicate glass either clear or opaque originally made by Corning Inc.

pyrex® (all lower case letters plus a trademark notice comprising a capital R in a circle) = clear tempered high-thermal-expansion soda-lime glass kitchenware made by World Kitchen.

PYREX (all UPPER CASE LETTERS in an encircled oval with no trademark notice with European country noted) = European license for use on borosilicate glass products manufactured by International Cookware.

So, in short, if glass kitchenware made from borosilicate glass is important to you, look for the trademark in ALL UPPERCASE LETTERS.  You will need to scour estate auctions, thrift stores, antique stores, or purchase in Europe to acquire it.  I’m glad that I still have some of the PYREX® pieces.

If you are resigned to using the modern-day tempered soda-lime kitchenware, some precautions are necessary.  In 2010, Consumer Reports tested some Pyrex and found that taking the newer glass out of a hot oven and placing it on a wet granite countertop yielded poor results with the glass shattering almost instantly.  As a result of its investigation, Consumer Reports called on the Consumer Products Safety Commission (CPSC) to look into the problem of shattering bakeware.

Further, Consumer Reports issued ten precautions to consumers to minimize the chances of the glassware shattering:

  • Always place hot glassware on a dry, cloth potholder or towel.
  • Never use glassware for stovetop cooking or under a broiler.
  • Always allow the oven to fully preheat before placing the glassware in the oven.
  • Always cover the bottom of the dish with liquid before cooking meat or vegetables.
  • Don’t add liquid to hot glassware.
  • If you’re using the dish in a microwave, do not use browning elements, and avoid overheating oil and butter.
  • Do not take dishes directly from the freezer to the oven or vice versa.
  • Never place hot glassware directly on a countertop (or smooth top), metal surface, on a damp towel, in the sink, or on a cold or wet surface.
  • Inspect your dishes for chips, cracks, and scratches. Discard dishes with such damage.
  • To avoid risks associated with glass dishes, consider using metal bakeware for conventional and convection ovens.

As always, it is the consumer’s responsibility to read and save the manufacturer’s instructions for handling the product safely and then follow through.  If it’s too late for those instructions, check the label on the glassware for the designations given above to determine the glass content; and if it is an Anchor Hocking or Bake King product, know that it is a tempered soda-lime product.  If in doubt, the precautions issued by Consumer Reports will suffice for all.

Marlene Geiger

I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.

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Resources for Instant Pot®/EPPC Users

A frequent question since the holidays has been, “Do you have any good recipes for an Instant Pot®?” If you got an electric programmable pressure cooker (EPPC) as a holiday gift, perhaps you, too, are in a quandary of what to do with it, too.

Instant Pot® is just one brand of EPPCs on the market but has become the ‘staple’ term when one is referring to an EPPC. However, in most cases when the question is posed, the person is actually referring to the popular brand, Instant Pot®. No matter how hard we fight it, ‘Instant Pot’ is a term that will almost certainly come up in conversation at some point. The New York Times’ article, The Kitchen Gadget that Spanned a Religion noted that this kitchen appliance has upended the home-cooking industry. As such, the resources for using an Instant Pot® or any other EPPC are everywhere. I will share a few sources that I have found useful as I learned to use my EPPC.

Instant Pot® recently released a list of recommended and authorized cookbooks for their EPPC. The cookbooks on the list cover a wide variety of food preparations, preferences, and dietary needs so it appears that there is something for everyone. That list may be accessed here. Needless to say, the recipes in these books would also likely work with any other brand of EPPC.

Besides the books, there are numerous websites that are good resources. Below are a few that I have found helpful and reliable.

Instant Pot – https://instantpot.com/

Amy and Jacky – https://www.pressurecookrecipes.com/

365 Days of Slow & Pressure Cooking – https://www.365daysofcrockpot.com/category/cooking-method/instant-pot/

Instant Pot Eats – http://instantpoteats.com/

Hip Cooking – https://www.hippressurecooking.com/pressure-cooker-recipes/

A Bountiful Kitchen – https://abountifulkitchen.com/category/instant-pot-2/

Ministry of Curry – https://ministryofcurry.com/instant-pot-recipes-2/

Two Sleeves (covers vegan, Keto, and Paleo interests) – https://twosleevers.com/

Last but not least, enlist the help of friends who may be “potheads” as devoted EPPC users are known. If you are a Facebook user, there are some community groups that you can join that offer a never-ending feed of advice, recipes, and inspirations.

I hope you will enjoy learning to use your new gadget regardless of the brand; who knows, with enough experience you might even become a devotee or pothead (those who use their EPPCs for virtually every kitchen task imaginable: sautéing, pressure-cooking, steaming, and even making yogurt and cheesecakes). While I enjoy my EPPC for some food preparations, I am not a total devotee as I find it is great for many things, but others, not so much—kind of like the microwave revolution of the 1980s or bread machine craze of the 1990s. I have enjoyed the adventure and have learned a lot along the way using books, internet sites, friends, and a Facebook group as my guides.

Marlene Geiger

I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.

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Deicers–helpful or harmful?

“What do you recommend for deicing sidewalks?” was a recent question to AnswerLine.  Most deicing products readily available on the market contain salt compounds known as magnesium chloride (used as a liquid on roads), sodium chloride (table salt), calcium chloride, and potassium chloride (fertilizer). Each winter these materials are applied to sidewalks, driveways, and steps to prevent slipping and falling.  However, they are often applied without regard to the substance, application, or the damage that they may cause to the home, property, environment, pets, and nearby plants.

As for mentioned, deicing products are primarily comprised of salt.  And just like household salt, all salts are not the same.  Salts can cause injury to trees, lawns, and shrubs, corrode metal and concrete, and even do bodily harm to pets and humans.  The most problematic element in any of the deicing products is the chloride; it causes corrosion and is toxic to plants.

The University of Maryland offers some great information on deicers in their help sheet, Melting Ice Safely.  While this is an older publication (1998), there is good information on how deicers work and how to use them effectively and safely.  On the second page of the publication, there is a table comparing the fore-mentioned products along with their effectiveness, corrosiveness, and potential harmfulness to plants. 

A more recent product, calcium magnesium acetate (CMA), contains no chloride and is less damaging to cars, metals, and concrete and less toxic to plants.  It is also said to be biodegradable and pet and wildlife friendly.  It works very much like the traditional ‘chloride’ products to melt ice.  The big downside is the cost.

If you want to avoid deicing products, consider using sand, kitty litter, or chicken grit. While these products won’t melt snow, they will provide traction in slippery spots. Sand and kitty litter are safe for pets and plants and can be swept up when the snow melts. (Chicken grit may be too sharp for the paws of some pets but will not harm plants.)  Boots or shoes traversing any of these products should be removed upon entering a home as they could scratch floors.

Should the landscape fall victim to deicing, a recent article published by Reiman Gardens suggests flushing the area around the plant roots in the spring with water to leech out the salts.

The best advice is to know something about the substance (salts used in the product), consider the application, and then READ AND FOLLOW the manufacturer’s directions for applying the product to minimize damage to property and landscape.  And if possible, apply even less than is recommended.  Deicing products are not meant to replace shoveling or to melt all snow and ice, but to aid in removal efforts to prevent slipping and falling.

Marlene Geiger

I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.

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Stolen Packages

My husband and I recently were in Chicago for several days at our daughter’s house while she was away on a business trip. Sadly, on our watch a thief stole 3 packages that had been delivered to her front porch while we were out to lunch. Luckily she has a security camera so the whole thing was caught on tape which made it easier to submit a police report but the whole experience was very frustrating, maddening and unnerving.

According to an article in Consumer Reports there are some things you can do to lower your risk of being a target. Even though my daughter has a working internet-enabled security camera installed and has a security system to protect the house, it still happened and it can happen to anyone anywhere. The holidays are over for 2018 but you may want to consider being proactive in 2019 to help prevent a theft happening to you or someone you know.

If it is possible, avoid home delivery altogether. If you shop on Amazon they have lockers available in some locations (often a Whole Foods store) where you can have your packages delivered to and you retrieve using a security code for the locker. Amazon also offers a Key Kit that can be used for the delivery person to unlock your home and put your packages inside the door. An Amazon Key app is another alternative that is available for your packages to be put in the trunk of your car. There is a cost for some of those services but if you shop on Amazon a lot and buy a lot of things online it may be worth researching.

UPS recommends sending packages to where you are – not where you are not. Check with the company you work for to see if it is an option to have your packages delivered to you at work. Send to a relative or neighbor who is home during the day. Send to a walk in store and pick it up there if possible. UPS offers               “access points” in some locations which are delis, grocery stores, dry cleaners, florists, etc that allow packages to be dropped off by UPS and picked up by you later. Some UPS stores have mailbox service. UPS also has a service called My Choice that is free and lets you know when your package will be arriving so you can be there to accept it, reroute or reschedule the delivery, or authorize a shipment release.

USPS offers Informed Delivery Manager. It is also free and allows you to track your packages and leave delivery instructions if you are not going to be home.

Some shippers allow a required signature at delivery so if no one is home the delivery service will take it back to it’s facility and try again later or let you come pick it up and sign for it.

Door bell cameras, motion sensors and internet-enabled security cameras have their benefits but the benefit is usually realized after the theft has been committed, which was true in our case.

I sincerely hope you never have any packages stolen but if you do, notify the police immediately and file a report. You can also contact the U.S. Postal Inspection Service. They are the law enforcement arm of the postal service. You should contact the shipper and delivery service as well as your credit card company and the company you bought the packages from to see if you can get reimbursed or have a new package sent. We were, thankfully, able to get all three packages we had stolen replaced at no charge.

Marcia Steed

I graduated from Iowa State University with a degree in Home Economics Education. I enjoy spending time with my family and friends and traveling.

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Hand Dryers vs Paper Towels

We recently had someone reach out to us asking about the sanitation of hand dryers vs paper towels for drying  hands. I noticed as I recently did some traveling that many airports, restaurants and rest areas are going to air hand dryers rather than paper towels. I’m sure it is beneficial to them as a means to keep their restrooms more tidy.  According to the CDC, drying your hands is very beneficial as germs can be transferred more easily to and from wet hands. But is it more beneficial to us to use a hand dryer or paper towels?

According to an article in the Harvard Health blog from Harvard Medical School, bacteria in a bathroom can form a fecal cloud due to lidless toilets being flushed. That fecal cloud contains many microbes. Fortunately the majority of those microbes do not cause disease in healthy people. For those people in a hospital or with a weakened immune system though this could be a big problem.

As I was beginning to look for pictures to go along with this article the first place I decided to check was our local clinic. I found only paper towel dispensers there. As I did more research I found that is because paper towels are already routine in health care settings.

As was stated in the CDC article, the best way to dry hands remains unclear because few studies about hand drying exist and the results are unclear. There are many factors involved and of course it depends on who is paying for the study. Many are sponsored by either the paper towel industry or the air blower industry with results of course favoring their products. Some studies focused on the effectiveness of the hand drying, some on the cost, some on the carbon footprint, and some on the degree of which bacteria and viruses are deposited on the hands during the drying process.

The Harvard Health study recommended using paper towels as they found them to be the most hygienic way to dry your hands. Another study agreed suggesting paper towels can dry hands efficiently, remove bacteria effectively and cause less contamination of the restroom environment. That same study found that with air dryers people were more likely to incompletely dry their hands or not dry them at all.

The bottom line is to wash your hands effectively and dry them completely with whatever method is available. Don’t let your hands drip dry and don’t dry them on your clothes.

Marcia Steed

I graduated from Iowa State University with a degree in Home Economics Education. I enjoy spending time with my family and friends and traveling.

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FOG (Fats, Oils and Grease)

As we continue to enjoy the Holidays with family and friends, I want to remind everyone about something we may not think about often but that could certainly impact a gathering in our homes. If not disposed of properly, fats, oils and grease can build up in the pipes of your home and cause a sewer backup. Those backups are always unpleasant and expensive to repair and there are things we can do to help prevent the backups in the first place. Many food products can lead to a buildup in your homes pipes if not disposed of properly: grease from cooking a turkey in the oven or a deep fat fryer, salad dressing, leftover gravy, cooking oil, butter/margarine, etc.

Here are some tips to help us all avoid having a sewer backup event:

Use a paper towel to remove as much leftover fat, oil and grease as you can on dishes and pans before you wash them.

If you cooked with the fat, oil or grease, let it cool completely then either throw away the fat that has hardened or pour the leftover fat in a sealable container and throw it away in your garbage.

If you have deep fried your turkey, dispose of that oil after each use. If you leave the oil in the fryer to reuse at another time it may attract pests and may not be safe. Many resource recovery plants will accept used cooking oil at no or minimal cost.

By following a few tips in removing fats, oils and grease from our dishes and pans we can save ourselves a lot of stress over clogged pipes in our homes.

Marcia Steed

I graduated from Iowa State University with a degree in Home Economics Education. I enjoy spending time with my family and friends and traveling.

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Safe Tailgating

Tailgating is in full swing in our area and what fun everyone has! Whether you are the person that plans the menu, prepares the food, sets everything up, or just enjoys, it is important to take precautions to keep everyone safe. According to the CDC, 1 in 6 Americans gets sick from foodborne illnesses every year. It is estimated that over half of those cases are related to improper hand washing. If your venue does not have hand washing stations readily available consider taking water and soap along specifically for hand washing. Proper hand washing with soap and water for 20 seconds is always your best line of defense. If that is not feasible, take plenty of antibacterial wipes along and after using them follow up with an alcohol based hand sanitizer that contains at least 60% alcohol which is very effective in killing harmful microorganisms. Most commercial hand sanitizers contain that percentage of alcohol or close to it.

Bacteria cannot be seen, smelled, or tasted and multiply rapidly in the Danger Zone – 40 degrees to 140 degrees F. It is very important to not let foods remain in this Danger Zone for more than two hours. If the temperature outside is 90 degrees or higher that time frame drops to 1 hour. Pack your cooler the last thing before leaving home for the tailgate and put foods directly from the refrigerator or freezer into the cooler with sufficient ice or ice packs to keep the temperature inside the cooler at 40 degrees or colder. Raw meat and poultry should be wrapped tightly to prevent contamination of other foods. A separate cooler is recommended for beverages as it is opened frequently which allows the internal temperature of the cooler to increase. If you won’t be serving the food soon after your arrival at the tailgate, keep the food in the cooler.

To keep hot food hot, insulated thermoses work well. Fill the thermos with boiling water, let stand for a few minutes, then empty and fill with your hot food before you leave. If you have access to electricity a crock pot works well to keep hot foods above the Danger Zone during the tailgate. If you do not eat all the hot foods you have taken, be sure to put any leftovers in your cooler with enough ice before you head to the game.

If you are planning to grill as part of your tailgate, the only safe way to make sure your meat has cooked to the correct internal temperature is to take and use a calibrated food thermometer.

So what foods should you be cautious of when tailgating and which foods would be considered always safe? Be cautious of foods that are high in protein like meat, milk and dishes/casseroles containing eggs as well as marinades, potatoes, and pie (especially cream pies). Often part of the fun at a tailgate is preparing the food while you are there. However from a safety standpoint, single-serving, pre-packaged foods are the best. There would be far less people touching the food limiting the chances of contamination. Dry foods and those high in sugar are safe bets as well. Things like breads, cakes, and cookies. Fresh fruits and vegetables are also good choices.

Enjoy the rest of tailgate season!

 

Marcia Steed

I graduated from Iowa State University with a degree in Home Economics Education. I enjoy spending time with my family and friends and traveling.

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Plastic Straw Ban

There has been quite a controversy lately surrounding the reduction in use or ban on plastic straws. The goal, of course, is to help protect the environment. Straws are a small fraction of all plastic waste but the movement to ban plastic straws is definitely growing. Major corporations (Starbucks, American Airlines) have announced they will phase out plastic straws. Seattle recently became the first major city to institute a ban on plastic straws. California became the first state to officially adopt plastic straw regulations. The food service industry there is being banned from making plastic straws available unless requested.

The merits of a plastic straw ban depend on who you ask. Those pushing the idea consider plastic straws to be a “product of convenience” or a “symbol of waste”. They would like all straws to be biodegradable and have offered some alternative materials – paper, pasta, bamboo, and hay – for straws to be made out of. Criticism has come from disability advocates. Paper straws can cause difficulties for those individuals who have difficulty swallowing. Reusable straws, like those pictured above, can be potentially hazardous.

The University of Georgia was recently awarded a grant to develop a totally biodegradable straw. It will be interesting to follow this story. It will take time for them to develop some prototypes and go through the approval process however.

As a consumer, I think it is important to research ahead of time what our options might be if straws do indeed disappear.

 

 

 

Marcia Steed

I graduated from Iowa State University with a degree in Home Economics Education. I enjoy spending time with my family and friends and traveling.

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