National Tailgating Day - Food Safety Advice from the USDA

Tailgate Parties Food Safety Advice From USDA

A tailgate party is a social event held on and around the open tailgate of a vehicle. Tailgating, which originated in the United States, often involves consuming alcoholic beverages and grilling food. Tailgate parties occur in the parking lots at stadiums and arenas, before and occasionally after games and concerts. People attending such a party are said to be 'tailgating'. Many people participate even if their vehicles do not have tailgates. Tailgate parties also involve people bringing their own alcoholic beverages, barbecues, food etc. which is sampled and shared among fans attending the tailgate. Tailgates are intended to be non-commercial events, so selling items to the fans is frowned upon.

Tailgate parties have spread to the pre-game festivities at sporting events besides football, such as basketball, hockey, soccer, and baseball, and also occur at non-sporting events such as weddings, barbecues, and concerts

National Cheese Pizza Day Garden Pizza with Mozzarella, Asparagus, Peppers, Tomatoes, Mixed Greens

Yields: 2 Servings

Serving Size: 1/2 pizza

Ingredients

1 Pizza Crust, 7-inch

8 Asparagus

2 Tbsp Red Onions

6 Grape Tomatoes

1 sl Squash

1/3 Red Pepper

1/4 cup Mixed Greens

1/3 cup Part-Skim Mozzarella, shredded

Nutrition Information

National Banana Split Day - Fruit Festival

Ingredients
1 Banana, split in half
1 Kiwifruit, peeled and sliced
4 Strawberries, sliced
1/4 cup Cherries, sliced
1/2 cup Orange Segments
1/2 cup Low Fat Ice Cream, optional

National Welsh Rarebit Day

Welsh rarebit is a dish made with a savory sauce of melted cheese and various other ingredients and served hot, after being poured over slices (or other pieces) of toasted bread, or the hot cheese sauce maybe served in a chafing dish like a fondue, accompanied by sliced, toasted bread. The names of the dish originate from 18th-century Britain. Despite the name, the dish does not actually contain any rabbit.

Welsh Rarebit - delicious. magazine  

The first recorded reference to the dish was "Welsh rabbit" in 1725, but the origin of the term is unknown.

There is some suggestion that Welsh Rabbit derives from a South Wales Valleys staple, in which a generous lump of cheese is placed into a mixture of beaten eggs and milk, seasoned with salt and pepper and baked in the oven until the egg mixture has firmed and the cheese has melted. Onion may be added and the mixture would be eaten with bread and butter and occasionally with the vinegar from pickled beetroot

Resource

Welsh rarebit, Wikipedia  

Labor Day Picnic Ideas - Food Safety

USDA Joins Grill Sergeants For Safe BBQ Advice

History of Labor Day

Resource
1. Eating Outdoors, Handling #FoodSafely  #FDA  https://www.fda.gov/food/buy-store-serve-safe-food/handling-food-safely-while-eating-outdoors

Lemonade Day

Lemonade Day
Do you remember the Lemonade Stands? 

Today, the children have better marketing skills.

Lemonade Day is a fun, experiential program that teaches youth how to start, own, and operate a lemonade stand. Participating cities allow youth to experience entrepreneurship each year by setting up their businesses during their city's community-wide Lemonade Day.

By teaching key analytical skills, financial literacy, and decision-making, we foster self-esteem and new mindsets that can propel youth to success. Our mission is to help today's youth become the business leaders, social advocates, community volunteers, and forward-thinking citizens of tomorrow.

How to Start a Lemonade Stand: A Guide for Kids and Parents

A lemonade stand is more than just a fun summertime tradition; it’s a wonderful opportunity for kids to explore entrepreneurship, learn valuable life skills, and connect with their community. With the support of parents, children can turn a simple idea into a meaningful experience.

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Why Start a Lemonade Stand?

Starting a lemonade stand offers kids hands-on lessons in business basics, including marketing, budgeting, and customer service. Parents play a key role by offering guidance and resources, helping their children learn how to plan, problem-solve, and work toward a goal.

This activity also provides quality family bonding time and teaches core values like responsibility, perseverance, and creativity.

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Benefits of a Lemonade Stand for Kids

1. Developing Entrepreneurial Skills: Kids learn to create a business plan, set prices, manage inventory, and promote their stand. These early lessons provide a strong foundation for future ventures.

2. Learning Responsibility Running a lemonade stand involves handling money, managing supplies, and serving customers—all great ways to build accountability and independence.

3. Encouraging Creativity. From designing signs to inventing new lemonade flavors, kids get to express themselves and build creative thinking skills.

4. Building Confidence. Successfully managing a stand can boost a child’s self-esteem and encourage a positive attitude toward challenges.

5. Teaching Work Ethic Children learn the value of hard work and persistence, key traits for school and life success.

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Planning Your Lemonade Stand Business

Choose a Great Location. Look for areas with high foot traffic, such as parks, beaches, or outside grocery stores.

Design Your Stand and Signage: Use bright colors and fun decorations to make your stand inviting. Eye-catching signs can draw in more customers.

Decide on a Menu and Price. Offer a variety of lemonade flavors or snacks. Price your items to cover costs and allow for a small profit.

Create a Budget and Track Profits. Help your child outline the costs (cups, lemons, sugar, etc.) and calculate potential earnings. This is a great lesson in financial literacy.

Marketing and Running the Stand

Promote Your Stand: Use flyers, social media (with a parent’s help), and word-of-mouth to attract customers. Offering discounts or special deals can increase sales.

Create a Fun Atmosphere. Add music, decorations, or a theme to make your stand stand out and create a memorable customer experience.

Provide Excellent Customer Service. Teach your child to greet customers warmly, answer questions, and thank them for their support.

Handle Money Safely: Give your child opportunities to count change and track sales—important skills in budgeting and accuracy.

Maintain Cleanliness and Safety. Ensure the stand area is clean, drinks are handled hygienically, and safety rules are followed. Teach kids to be mindful of hazards and respectful of their space.

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Starting a lemonade stand is a rewarding journey beyond selling drinks. It teaches kids how to set goals, work hard, and build confidence. With a little support from parents, young entrepreneurs can develop the skills and mindset they’ll carry for life.

Recipe: Raspberry Lemonade

Raspberries contain high levels of ellagic acid, a polyphenol and antioxidant being studied as a food in the fight against cancer. They are also rich in anthocyanins, a flavonoid compound that gives them their red color. Anthocyanins may help protect the circulatory, cardiovascular, and neurological systems. Raspberries are a rich source of vitamin C, manganese, and dietary fiber, and are a low-glycemic index food.

National Potato Day

Potatoes are one of the vegetables in the nightshade (Solanaceae) family, which includes eggplant, tomatoes, and bell peppers. It is a starchy, tuberous crop. Potatoes are the world's fourth-largest food crop, following maize, wheat, and rice.

Nutrition

One medium potato (5.3 oz) with the skin contains:
110 Calories; Vitamin C (45 % DV); 620 mg potassium; Vitamin B6 (10 % DV); No Fat; No Sodium; No Cholesterol; and Trace amounts of thiamine, riboflavin, folate, magnesium, phosphorus, iron, and zinc. Potatoes also contain a variety of phytonutrients that have antioxidant activity. Among these important health-promoting compounds are carotenoids and flavonoids.

About 20% of the potato’s nutrition is found in the skin.  Most of the vitamin C and potassium are found in the potato’s flesh, but fiber is found in the skin.  That’s why it’s best to enjoy every part of the potato.

According to MyPlate, Potatoes are a vegetable.  It counts toward the total recommended servings of vegetables. One medium-sized potato (5.3 oz.) counts as 1 cup of starchy vegetables.

Recipe

Rose, Gold, and Purple Potato Salad

Ingredients

5 Small Round Potatoes: 
  1 Honey Gold 
  2 Enchanted Rose
  2 Purple Splendor
Dash Curry Powder
2 tsp Dijon Mustard
1 Tbsp Italian Dressing, fat-free

Directions
1. Roast potatoes and dice.
2. In a bowl combine curry, mustard, and Italian dressing. Mix.
3. Add potatoes to the marinade and coat well.

Nutrition Information

Remembering Julia Child

Julia Carolyn Child was born on August 15, 1912 and died on August 13, 2004. She was an American chef, author, and television personality. Child is recognized for bringing French cuisine to the American public with her cookbook, “Mastering the Art of French Cooking,” and her television programs, the most prominent of which was The French Chef, which premiered in 1963.

In 1946 Julia married Paul Cushing Child. The couple moved to Paris in 1948. In Paris, Child attended the Le Cordon Bleu cooking school and later studied privately with master chefs. She joined the women's cooking club Le Cercle des Gourmettes, through which she met Simone Beck. In 1951, Child, Beck, and Bertholle began to teach cooking to American women in Child's Paris kitchen, calling their informal school L'école des trois gourmandes (The School of the Three Food Lovers). For the next decade, as the Childs moved around Europe and finally to Cambridge, Massachusetts, the three researched and repeatedly tested recipes. Child translated French into English, making the recipes detailed, interesting, and practical.

In 1961 the Mastering the Art of French Cooking was published and became a best-seller and received critical acclaim. The book is still in print and is considered an important culinary work. Following this success, Child wrote magazine articles and a regular column for The Boston Globe newspaper. She would go on to publish nearly twenty titles under her name and with others. 

In the 1970s and 1980s, Child was the star of numerous television programs, including Julia Child & Company, Julia Child & More Company, and Dinner at Julia's. In 1989, she published a book and instructional video series collectively entitled “The Way To Cook.”

Child starred in four more series in the 1990s featuring guest chefs: Cooking with Master Chefs, In Julia's Kitchen with Master Chefs, Baking with Julia, and Julia Child & Jacques Pépin Cooking at Home.

Julia Child’s kitchen can be seen at the Smithsonian's National Museum of American History in Washington, D.C. She will be remembered for bringing French cuisine to the American public and her dynamic cooking style and presentation in the kitchen.

References.
1. Wikipedia, Julia Child
2. PBS, Julia Child

3. Julia Child's Kitchen, Smithsonian Institution

National Creamsicle Day

Creamsicle® is a frozen dessert with vanilla ice cream in the center and a fruit sherbet on the outside. The classic Creamsicle® flavor is orange and vanilla, but today there are numerous flavors to choose from.

The term “Creamsicle” is a registered brand name owned by Unilever.

Creamsicles are available in several varieties, including 100 Calorie Bars, Low Fat Bars and No Sugar Added Bars.

GoodGuide is a business that provides information about the health, environmental and social performance of products and companies. Its mission is to help consumers make purchasing decisions that reflect preferences and values. GoodGuide includes a team of scientific and technology experts working to acquire and compile high-quality data, which then can be organized and transformed into actionable information for consumers.

GoodGuide Ratings (0 to 10, 10 the most favorable).

Creamsicle, No Sugar Added  5.9
Saturated Fat: Low
Cholesterol: Low
Sugars: Low
Sodium: Low

Creamsicle, Low Fat 5.3
Saturated Fat: Low
Cholesterol: Low
Sugars: Medium
Sodium: Low

Creamsicle, 100 Calorie Bar   5.1
Saturated Fat: Low
Cholesterol: Low
Sugars: High
Sodium: Low

National Julienne Fries Day Baked Julienne Sweet Potato and Carrot Fries

Julienne is a cutting technique - to "julienne" is to cut veggies, potatoes or other foods into thin strips - matchsticks. 

Baked Julienne Sweet Potato and Carrot Fries

Yields 3 Servings (5 ounces)

Ingredients

1 Sweet Potato (peeled)

4 large carrots

2 tablespoons Olive Oil

1 teaspoon Cornstarch

1 teaspoon Cumin
Coarse Kosher Salt, to taste

Directions

1. Preheat oven to 400 degrees.

2. Julienne the sweet potato and carrots.

3. Combine the cumin and cornstarch in a small bowl.

4. In a large mixing bowl, pour the olive oil over the julienne vegetables. Stir to coat evenly. Stir in the cumin and cornstarch.

5. Lay the veggies as flat as possible on a large baking sheet.
6. Bake for 25 - 30 minutes, flip the fries halfway through. Watch to make sure they don't get too crisp.
7. During the last 5 minutes, use tongs to stir.

ChefSteps Tips & Tricks: 

Julienne Hella Veggies in a Flash

From Garden to Table: The Journey of Zucchini

From Garden to Table: The Journey of Zucchini

Due to the overzealous planting of zucchini, people are asked to drop off baskets of squash on their neighbors’ doorsteps.
Annually, on August 8.

Hot weather brings an abundance of summer squash. Yellow crookneck, straight neck, zucchini, pattypan, and Mediterranean are some of the popular varieties.

Fruits and Veggies More Matters has a list of 10 ways to enjoy zucchini.

The Produce Lady in the following video provides
preparation ideas, cooking tips and recipes for squash.

Sesame Street: Veg Side Story
Sesame Street introduces the zucchini to children
everywhere through music and a delightful story.

The Ultimate Balancing Act: Meet the Sandwich Generation

The Sandwich Generation refers to a group of individuals who find themselves in a unique position, caring for their elderly parents while also supporting their own children. This generation embodies dedication, patience, and compassion, making it a cause for celebration and recognition. The primary aim is to raise awareness about the unwavering efforts of these individuals and ensure they receive the support they need.

Sandwich Generation Month is observed annually in July in honor of this extraordinary group. During this time, the community comes together to better understand the specific challenges faced by this generation and highlight the various support systems available to them as they navigate the complexities of maintaining multi-generational households.

According to data from the Pew Research Center, slightly over one in eight Americans aged 40 to 60 finds themselves in this dual role of raising their own children while caring for aging parents. This statistic underscores the growing significance of the Sandwich Generation and the importance of acknowledging their remarkable contributions.

Sandwich Generation

Reference.
1. Learn more about the Sandwich Generation. 
2. Sandwich generation moms feeling the squeeze, American Psychological Association.

Creme Brûlée, Low Fat

Creme Brûlée, Low Fat

INGREDIENTS

2 cups nonfat milk

2 tablespoons nonfat powdered milk

3⁄4 cup egg substitute

1⁄3 cup Splenda sugar substitute

1 teaspoon vanilla extract

3 teaspoons sugar

1 cup fresh berries

DIRECTIONS

1. Preheat oven to 325.

2. Gradually stir milk into milk powder.

3. Stir in egg substitute, 1/3 cup Splenda, and vanilla.

4. Pour mixture into custard cups.

5. Bake in a pan filled with hot water to 1" deep about 35 minutes, until custard is set.

6. Chill.

7. Sprinkle 1/2 tsp sugar over the top of each custard and place cups on a baking sheet.

8. Broil 4" from heat until sugar is caramelized.

9. Serve with fresh berries.

Nutrition Profile
Yield: 4 servings
Analysis per Serving

108 Calories (kcal)                 

10 Protein (g)  

16 Carbohydrates (g) 

1 Total Dietary Fiber (g) 

14 Total Sugars (g)

3 Added Sugar (g) 

0 Fat (g)                 

0 Saturated Fat (g)

3 Cholesterol (mg)

334 Calcium (mg)

174 Sodium (mg)

July 26, National Coffee Milkshake Day

National Coffee Milkshake Day

Mango Strawberry Slushy

Mango Strawberry Slushy

Ingredients

For Mango Layer

1/2 cup Frozen Mango Cubes
½ cup fresh mango

1/2 tablespoon Sugar

1/4 cup mango juice

1/2 cup Ice

For Strawberry Layer

1 cup Frozen Strawberries

1/2 tablespoon Sugar

1/4 cup water

1/2 cup Ice

Instructions

1. For the Mango layer – place all the ingredients – frozen mango cubes, fresh mango, sugar, ice, and mango juice in a blender. Place the liquid ingredients at the bottom first.

2. Cover and blend until the mixture is smooth. Transfer it to a bowl and store in the refrigerator. while you blend the strawberry mix.

3. Repeat the same process for the strawberry layer. Place all the ingredients – frozen strawberry cubes, sugar, water, and ice in a blender. Place the liquid ingredients at the bottom first.

4. Cover and blend until the mixture is smooth.

5. Assemble. Pour the strawberry slushie into a glass, layer it with the mango slushie.

Disclaimer: Nutritional information provided below is approximate. Variations may exist due to the ingredients/brands used. Please refer to a Registered Dietitian or Nutritionists if you have any health issues.

Yields: 2 serving
Serving Size: 1 cup

81 Calories (kcal)

1 Protein (g)

21 Carbohydrates (g)

2 Total Dietary Fiber (g)

17 Total Sugars (g)

6 Added Sugar (g)

0 Fat (g)

0 Saturated Fat (g)

0 Cholesterol (mg)

19 Calcium (mg)

189 Potassium (mg)

5 Sodium (mg) 

FDA to Revoke 52 Standards of Identity for Food Products

The FDA announced that it is revoking or proposing to revoke 52 outdated Food Standards of Identity (SOIs) for products such as canned fruits and vegetables, dairy, baked goods, and macaroni. These rules, initially created to ensure uniformity and prevent food fraud, are now considered obsolete due to advances in food science, labeling, and safety regulations. The move aligns with broader efforts under the Trump Administration to reduce regulatory burdens, increase transparency, and support innovation in food production, while still protecting consumers.

The Potential Downside

While revoking outdated Standards of Identity (SOIs) can encourage innovation and reduce red tape, there are potential downsides worth noting:

✅ Loss of uniform definitions:
Without clear standards, products could vary more widely in ingredients or quality, making it harder for consumers to know exactly what they’re buying.

✅ Risk of consumer confusion or deception:
SOIs historically ensured “honesty and fair dealing.” Removing them might open the door for misleading product names or formulations that don’t match consumer expectations.

✅ Weaker safeguards for traditional products:
Standards helped preserve certain traditional recipes and prevent cost‑cutting substitutions that could lower nutritional value or quality.

✅ Regulatory gaps:
Although modern labeling and safety laws exist, some worry that fewer defined standards could require stronger enforcement elsewhere to prevent food fraud.

Bottom line:
Revoking obsolete rules can be positive, but agencies and manufacturers must ensure transparency and accurate labeling so consumers remain protected and informed.