By following some simple practices, you can enjoy the festivities without suffering from foodborne illnesses.

The mayhaw is the fruit of the thorny hawthorne tree. Learn about mayhaw production, use and harvesting and how to to make jellies, jams and syrups from this wild fruit. Recipes are included. (PDF format only)

LSU AgCenter nutritionist Dr. Beth Reames says to choose Louisiana strawberries for a nutritious, healthy treat.

Louisiana has gained a reputation as producing the best sweet potatoes in the world. And there will be plenty available for the 2011 holiday season.

From changes in nutrition education over the past few decades, a new term has emerged. That term is functional foods, according to LSU AgCenter nutritionist Dr. Heli Roy.

Figs are nutrient-dense, versatile and very easy to pack and transport. They add nutrients and minerals to your diet without adding any fat.

In the past few months, research has focused on the formation of a cancer-causing chemical acrylamide in foods. "There’s no agreement on whether the chemical poses a threat to humans or only to lab animals," says LSU AgCenter nutritionist Dr. Heli Roy.

You can fry it, brine it, grill it or roast it. Just don’t let that turkey or other foods served at the holidays spoil, says LSU AgCenter nutritionist Beth Reames. Learn ways to keep food safe and how to avoid overindulging.

EatSmart Recipes - Baked Potato with Chili & Cheese

EatSmart Recipes - Baked Apple

EatSmart Recipe for making biscuits.

Wild blackberries and dewberries have long been treasured for cobblers, jellies, jams and other tasty dishes. Learn how to pick, use, freeze, can and make syrups, jellies and jams. Recipes included.

Selection of sweet potatoes, nutrition facts, storage, preparation and varieties.

Use these dietary guidelines for Americans to improve your quality of life and have a more productive life. Recipe for pizza dough and pizza wheel included.

Recent research shows that for some tomato products, pressure canning gives a higher-quality, more nutritious product. Step-by-step canning instructions are included in this publication. (PDF Format Only)

Blueberries are nature’s No. 1 source of antioxidants among more than 50 fresh fruits and vegetables studied. They also are a good source of fiber and vitamin C. Information on pick-your-own operations, selection, storage, preparation, freezing, canning and using Louisiana blueberries can be found in this publication. (PDF Format Only)

You can enjoy the delicious flavor of fresh fruits year-round by freezing fruits and berries during the short season when they are plentiful and relatively inexpensive. Freezing will not improve the quality of any food but will maintain it if the procedures recommended in this publication are followed. (PDF format only)

More and more kids and adults pack lunches for school or work. The portable lunch can satisfy the need for food and relaxation even in a relatively brief 30-minute lunch break. (PDF format only)

(Distributed 02/12/07) LSU AgCenter nutritionist Dr. Beth Reames says following food safety practices can help to ensure you don’t suffer the consequences of foodborne illnesses this Mardi Gras season. Reames says many people often think they have the flu or a 24-hour virus when they actually are suffering from food poisoning.

Eating raw or undercooked eggs is an invitation for foodborne illness. The same is true for lightly cooked eggs and egg dishes, according to LSU AgCenter nutritionist Dr. Beth Reames.

Make sure your lemon ice box pie or key lime pie is safe for the Easter holidays, warns LSU AgCenter nutritionist Dr. Beth Reames. "Eating raw or undercooked eggs is a risk for foodborne illness."

Older adults who consume nearly three servings of whole-grain foods daily are significantly less likely to have "metabolic syndrome," a condition that increases the chances of developing diabetes and heart disease.

Blueberries contain vitamins, minerals, dietary fiber and phytochemicals that help protect against disease, including certain cancers and heart disease.

This publication includes information on how to prepare a healthy supper every day without spending hours in the kitchen. It also includes information and tips to save time and money.

Home-canned vegetables are safe, nutritious and good to eat – if canned properly. (PDF Format Only)

Greens freeze well, and most of them may be canned successfully at home if special precautions are taken to ensure adequate processing in a pressure canner. Use these steps to successfully can mustard greens, turnip greens, collard greens, spinach, kale or chard. (PDF Format Only)

Changing lifestyles have made meal preparation more demanding than ever. Preparing and freezing foods ahead of time can be a great convenience – or even a necessity in some instances. Information for baked products, doughs, main dishes, sandwiches, soups, sauces, vegetable dishes, fruit dishes, desserts, sweets, spices and foods that do not freeze well. (PDF Format Only)

Enjoy Louisiana crawfish for delicious taste and good nutrition. Crawfish are an excellent source of high-quality protein and are low in calories, fat and saturated fat. Information on types of crawfish, availability, cooking, freezing, nutrients and recipes included. (PDF Format Only)

EatSmart Recipes - Apple Crisp

With the increased number of home gardens, more people are interested in freezing or canning surplus fruits and vegetables. Although freezing is one of the simplest and best ways to “put up” most fruits and vegetables, canning can be an economical way to preserve food at home. Use these to steps for safe home canning. (PDF Format Only)

Okra is one of the favorite summer vegetables in the Southern diet because it grows through the hot summer months when few other fresh vegetables are available from the garden. The fresh flavor of okra can be enjoyed all winter by freezing the summer surplus. Use these freezing guidelines to enjoy okra year-round. (PDF Format Only)

Home-canned beans are safe, nutritious and good to eat -- if canned properly. Use these steps to successfully can green beans. (PDF Format Only)

Food safety has always been a concern and is an important issue with respect to both domestic and international food supplies. This brochure introduces the concepts of Good Agricultural Practices (GAP) and Good Manufacturing Practices (GMP) as they relate to food safety and sweet potato production. (PDF format only)

Fairs... festivals... and special events. Judging of exhibits often is included as a way to add excitement and anticipation. In order for these activities to take place in a meaningful way, however, knowledgeable people willing to participate as judges must be identified. Judging requires basic rules and standards from the sponsor. Use these uniform judging standards from the National Center for Home Food Preservation at your next event. (PDF Format Only)

Enjoy Louisiana peaches for good heath. This publication includes information on use, variety development, selection, amounts to buy, storage, freezing and canning. It also includes recipes for freezing, canning, preserves, honey, marmalade, pickles, relish, conserves and cobbler. (PDF Format Only)

Follow these food safety recommendations to avoid becoming ill when you lose power or suffer flooding in your home.

Compared with people who consume a diet with only small amounts of fruits and vegetables, those who include more of these foods are less likely to have a risk of chronic diseases. (PDF Format Only)

This publication includes information on varieties, nutritional value, fig facts and simple methods of food preservation so you can enjoy Louisiana figs all year long. (PDF Format Only)

(Distributed 09/06/07) Tailgating in Louisiana gets in full swing with the kickoff of football season. To prevent food-borne illness, build your game plan around the U.S. Department of Agriculture’s Partnership for Food Safety Education’s food safety steps, says Dr. Beth Reames, LSU AgCenter food safety specialist. The four steps in the plan are clean, separate, cook and chill.

Stressing that production agriculture alone is not enough to sustain rural economies, a leading food science expert said farm productivity needs to be converted to consumer-ready products.

The almond is one of the oldest and most widely grown of all of the world's nut crops. "Almonds have long been considered valuable commodities," says LSU AgCenter nutritionist Dr. Heli Roy.

You may just think of them as delicious treats, but some of Louisiana’s traditional favorites for Thanksgiving and Christmas dinners also contribute handily to the state’s economy. Agricultural products and natural resources contribute billions of dollars to Louisiana's economy all year round.