Sometimes when we talk about “local foods” we tend to think only of seasonal fruits and vegetables, but it’s great to know that you can support local farmers and food makers throughout the year.

Where do you get your food inspiration for cooking or baking?

• If you’re a “Boomer” (born between 1946-1964) you’re likely to have a favorite cookbook or seek out new cookbooks that you can buy, check out from the library, or download to a device.

This time of year, we often see dramatic and often negative stories about food and nutrition. A few things to remember:

• Read beyond the headlines — Headlines are meant to attract your attention and get “clicks”. Before you react or make snap judgements, be sure to read the actual article. 

Did you know that as part of my job for Ingles Markets, I do free talks and presentations for non-profit groups? I can do these in person or virtually. 

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? 

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

There are astringent and non-astringent persimmons. 

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 

These days there’s a lot of negativity about “seed oils”. According to some of the social media “influencers”, seed oils are ones made from: canola, corn, cottonseed, soybeans, sunflower, safflower, grapeseed, flaxseed, and sesame seeds. 

To the Editor:

The Haywood Gleaners wish to express our sincere gratitude to the Mountain Research Station for their recent invitation to glean two of their beautiful fields, one of tomatoes and the other bell peppers.