Many will be grilling in lite of Memorial Day; however, the CDC warns that millions could get sick from grilling mistakes.
Meredith Carothers, a food and safety expert with USDA’s Meat and Poultry Hotline, shares some crucial tips to ensure your cookout is safe and enjoyable.
“I would say the biggest would be not fully cooking the foods on the grill. Using the same utensil that you use to put all the raw stuff on the grill to take the cooked stuff. Certain bacteria can live on surfaces for like 72 hours so. Think about it. You’re making dinner. You’ve touched chicken. Touched your spice containers without washing your hands. And then in the morning you’re cooking eggs and you want to use the same spice in your eggs or something. And then that gets all touched to other places. So yeah, it’s just crazy what your hands can move around.”
For more food safety tips, or if you have questions, click HERE.
Landowners interested in protecting working ground through an easement now have another funding window open until the end of May.
Tennessee corn and soy farmer Josh Ogle joins us to discuss rapid planting progress in the state, improving moisture conditions, and early crop development challenges in the MidSouth region.
April 30, 2026 05:12 PM
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Beef is leading the decline as slaughter drops and supplies tighten.
April 30, 2026 05:01 PM
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Chad Fiechter joins us to discuss Purdue’s precision ag study, challenges in capturing value from technology, and what farmers should consider when investing in and adopting these tools.
April 30, 2026 04:40 PM
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The trip is giving them a firsthand look at farming beyond the U.S.
April 30, 2026 03:12 PM
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Ethanol demand held together last week, but lower production and thinner stocks put more focus on export strength. Production capacity is also strengthening over time and benefiting soybean farmers.
April 30, 2026 01:38 PM
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