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There are many affordable plant-based ingredients that can be used instead of eggs to create delicious meals.
The grants will support innovative ways to serve participants and update WIC cultural competency practices, professional development, and peer coaching to improve staffing, recruitment and retention.
University of Minnesota Extension SuperShelf team and educator Serdar Mamedov works with Catholic Charities Food Shelf to grow the halal food supply chain and make culturally appropriate foods more accessible.
An intentionally Indigenous garden planted by Extension health and nutrition coordinator Elder June Blue serves as a place for ceremony, learning, teaching and healing.
The holiday season can be a busy time, but taking a moment to brush up on some key food safety strategies can help keep you and your guests healthy.
Video: Extension’s SNAP-Ed program combines nutrition education with double dutch lessons to empower Black youth in Brooklyn Center.
Walk With Ease brings veterans together to build community and strengthen body, mind and spirit.