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Safe Summer Eating

Published 07/03/2007, Park Rapids Enterprise

Growing up, even before my formal nutrition education, I was conscious of food safety. My meat had to be extremely well cooked – not just well done, rather “hockey puck.” Getting leftovers in the fridge wasn’t necessary done in a timely manner and although I was quick to inform anyone who would listen about the danger zone, it didn’t always mean the pot of chili got put away before it was completely cooked on the stove.

Word count: 631

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