State announces funding opportunities for weatherization training and technical assistance

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Tuesday, 30/04/2024

The Department of Environmental Quality’s State Energy Office is accepting proposals for weatherization training and technical assistance projects, with $14.68 million in federal funding available.

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NCDEQ secretary chosen for national leadership role

Written by
Wednesday, 06/09/2023

N.C. Department of Environmental Quality Secretary Elizabeth S. Biser has been chosen as the next president of the Environmental Council of States, a national association of state and territorial environmental agency leaders.

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Accountability, remediation focus of DEQ secretary’s Canton mill visit

Written by
Wednesday, 23/08/2023

Elisabeth Biser, secretary of North Carolina’s Department of Environmental Quality, made her second visit to Canton last week, touring Pactiv Evergreen’s shuttered paper mill and vowing to hold the company accountable for environmental issues that could poison future development of the parcel. 

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Partner content: Rice Alternatives
Ask Leah! The Ingles Dietitian
Partner content: Rice Alternatives

Question: My husband’s favorite dish is a Cheddar Chicken with broccoli and rice casserole. Are there better choices with rice to make this healthier? 

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Partner content: Persimmons
Ask Leah! The Ingles Dietitian
Partner content: Persimmons

Did you know that there are 2 different types of persimmons?

There are astringent and non-astringent persimmons. 

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Partner content: On Vitamin/Mineral/Herbal Supplements
Ask Leah! The Ingles Dietitian
Partner content: On Vitamin/Mineral/Herbal Supplements

Have you been advised by your MD or PCP to take a vitamin or mineral or herbal supplement? 

“Dietary supplements are not approved by the Food and Drug Administration (FDA) before they reach the market.

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Partner content: Cross-contact or Cross-contamination – What’s the Difference?
Ask Leah! The Ingles Dietitian
Partner content: Cross-contact or Cross-contamination – What’s the Difference?

Cross-contamination is the term used when pathogens (bacteria, viruses, parasites) that may result in food borne illnesses (food poisoning) are transferred from:

1. a surface to another surface - e.g. using the same cutting board to prepare raw meat and cooked meat 

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