Kitchens typically get a work-out during the holidays and on Super Bowl Sunday.  Since those big food events are past, now is a great time to choose an inside day or two to clean the kitchen.

I suggest removing all items from one or two cupboards at a time before washing the cupboard, inside and outside. Allow time for the cupboards to air dry, and then check the clean, dry cupboards for cracks or holes that will need to be caulked to protect foods from insect or rodent damage.  Wash re-usable shelf-liners and dry completely before replacing, or replace with shelf-liner of your choice.

Discarding food products with any signs of insect or other damage, such as a dented can or a cracked glass jar. Sort products by type and date, and look for a “Use-By” date to indicate a date to which a product is expected to retain food quality, flavor and texture.

Look for dates on canned fruits, vegetables or soups, dried food products such as fruit or packaged pastas, and soft packs, such as tuna or sauce mix, as well.  When returning food to the clean cupboard – or restocking –place the newest foods behind older foods that should be used first.

Evaluate spices and flavorings that typically lose food quality after opening. Like most foods, spices should be stored in a cool, dry place, used within six months for best quality and replaced after a year. Since dates are not always as obvious on small packages it’s wise to buy smaller quantities of seldom-used spices and to label and date them after purchase.

Don’t confuse “Use-By” dates with “Sell-By” dates, which serve as a guide for grocers stocking fresh food products and removing out-of-date products from shelves.

According to the U.S. Department of Agriculture, Food Safety and Inspection Service, this is what dates mean:

• A “Sell-By” date tells the store how long to display the product for sale; consumers should buy the product before the date expires.
• A “Best if Used By (or Before)” date is recommended for best flavor or quality. It is not a purchase or safety date.
• A “Use-By” date is the last date recommended for the use of the product while at peak quality. The date has been determined by the manufacturer of the product.
• “Closed or coded dates” are packing numbers for use by the manufacturer.

During kitchen cleaning, I also recommend:

* Store pots, pans, or dishes, rather than food, near warm locations like heating vents.

* Store seldom-used items, such as holiday cookie cutters, in out-of-the way or seldom-used cupboards, such as the small cupboard over the refrigerator.

* Group packages such as yeast and seasoning mixes in a small basket or box for easy access.

* Store frequently-used items within easy reach in areas between the shoulders and knees.

* Group baking items such as flour, sugar, baking powder, bowls, and spatulas in a baking center.

* Move picnic or tailgating gear and seasonal tableware to another location.

* Sort utensils and choose one or two favorites of each type; pass still usable items on to students, or others who are setting up a household, or donate to a thrift shop.

* Organize smaller gadgets by type in baskets or boxes within a drawer.

* Designate a cupboard close to the sink and dishwasher to store dishes, table and glassware.

* Empty the refrigerator periodically and discard leftovers or other foods that are past their prime. If possible, remove shelves and drawers for cleaning. Clean the exterior with warm, soapy water and vacuum dust and dirt from under the appliance.

Always remember to read and follow manufacturer’s recommendations for cleaning appliances, cooktops, countertops and cabinets.

More information on food storage is available in the guide, “Cupboard, Approximate Storage Times” available through K-State Research and Extension’s Southwind District offices and online at www.southwind.ksu.edu.  For other questions about foods or nutrition, contact Kathy at 620-365-2242 or by email at [email protected].

Finding the time to talk to your family about succession planning may be difficult. Farmers, ranchers and rural business owners may also be uncomfortable with the thought of ending their involvement with the farming business and selling or handing over control to family members. Making the time to develop a solid transition plan for your farming business may ensure that your family’s wishes are met, and emotional stress is minimized.

K-State Research & Extension, in cooperation with Community National Bank will offer a one-day conference designed to introduce succession planning and bring awareness to local resources to support families as they prepare for the future of the enterprise. On Thursday, February 20^th at the Bowlus Fine Arts Center in Iola, KS we will discuss topics related to family communication, financial and legal considerations and have a panel discussion from those who have successfully navigated succession.

The transfer of ownership, management and leadership from one generation to another is an important issue for farms, ranches and rural communities across Kansas. All who are involved with a family agricultural operation are encouraged to attend. Cost is only $5, and includes lunch. Registration details can be found by visiting the Southwind Extension District webpage and following the link at www.southwind.ksu.edu .

Future sustainability of the farm or ranch depends on whether the family has planned for succession. The average age of U.S. producers continues to rise and families need to explore options for the transitional feasibility of current and future operators. Succession planning is a step-by-step process where families work together to develop a plan to incorporate the next owner and pass on knowledge and resources that will sustain the operation.

Farm and ranch families may be uncertain of how to begin developing a succession plan and need guidance moving forward. K-State Research & Extension can help the family identify strengths, barriers and opportunities as they pass the farm business on to the next generation. Facilitators will guide participants to resources and individuals who can help them find the information they need to develop an effective succession plan.

Families often do not know where to start with succession. KSU Specialists and local leaders will provide you with a step by step source to guide you in the process and answer your questions.

For further details, please call the Southwind Extension District at 620-365-2242.