Busy lifestyles have led many consumers to look for convenient ways to feed their families. This study explores the demand for convenience foods — those that are easy to prepare and clean up MORE » – from 
Family and Consumer Science Program
USDA has just released a new publication that highlights interesting facts about where (grocery stores and eating places were highest) and how often (average 11 times a week) families acquire food in a MORE » – from Family and Consumer Science Program
Many have heard of the Energy Star program that helps consumers identify energy efficient appliances, equipment, building products, and homes. Not all, however, know that there is a similar program that helps to MORE » – from Family and Consumer Science Program
A variety of hazards exist in homes and they can be the source of or a contributing factor to a number of illnesses and injuries. Unhealthy homes expose families to environmental hazards including MORE » – from Family and Consumer Science Program
In April of 2011, North Carolina experienced its largest tornado out break ever. Spring is a time when there is a greater threat for severe weather and tornadoes, not only in our state, MORE » – from Family and Consumer Science Program
Are artificial sweeteners safe? What is the difference between organic and conventional milk? To answer these questions and more, tune into our FREE Nutrition Decision webinar. Presented by Dr. Carolyn Dunn, Professor and MORE » – from Family and Consumer Science Program
A monthly celebration of local food + community Through monthly exhibitions, showcases, events and demos community members can explore new ways to engage with and support local food. If you are not from MORE » – from Gardening
Often called the queen of greens, kale is rapidly gaining popularity because of its exceptional nutrient richness, health benefits, and delicious flavor. Kale is one of the healthiest vegetables you can eat—one serving MORE » – from Gardening
Photos by Debbie Roos, Agricultural Extension Agent. Chatham County Cooperative Extension runs a popular Junior Chefs Cooking Camp every summer where kids ages 8-12 spend a week learning to prepare and cook food. There are four one-week MORE » – from Growing Small Farms
Dr. Sonny Ramaswamy, director of the U.S. Department of Agriculture’s National Institute of Food and Agriculture, spoke on Nov. 20 at North Carolina State University on the future of agriculture and meeting the MORE » – from NC Cooperative Extension Centennial
