KDNS News Podcast

For many, the holidays aren’t the holidays without homemade fudge and peanut brittle. However, making those holiday treats can be challenging. A Kansas State University food scientist says that’s because making candy is a science. Karen Blakeslee says the ingredients, temperature and even humidity can impact how well fudge and peanut brittle turn out. She discusses the steps involved in making old-fashioned holiday candy. Sound Living is a weekly public affairs program addressing issues related to families and consumers. It is hosted by Jeff Wichman. Each episode shares the expertise of K-State specialists in fields such as child nutrition, food safety, adult development and aging, youth development, family resource management, physical fitness and more.

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As we get deeper into fall and winter, the foods we eat and crave are often comfort foods, such as soups, stews and casseroles. While a little comfort food is known to improve or sustain our mood in the short term, eating too many foods that are high in sugar, fat and salt can increase the risk for health problems over time. It’s also the holiday season, a time to celebrate with friends, family and lots of food. Unfortunately, this often results in a few extra pounds heading into spring. However, Sara Sawer, a registered dietitian and K-State Research and Extension nutrition, health and wellness agent for Sedgwick County, says we can modify some recipes to make comfort foods healthier and there are things we can do to help avoid holiday weight gain. Sound Living is a weekly public affairs program addressing issues related to families and consumers. It is hosted by Jeff Wichman. Each episode shares the expertise of K-State specialists in fields such as child nutrition, food safety, adult development and aging, youth development, family resource management, physical fitness and more.

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