These fact sheets have information on how to store, prepare, and safely handle staples, bulk foods and commodity foods. Nutrition information is also provided. These foods generally store well in the cupboard or freezer. Keeping plenty of these foods on hand helps stretch food dollars.
| Topic Title | English | Spanish | Russian |
| Cooking With Beans | - | ||
| Cooking With Bison | - | ||
| Cooking With Canned Salmon | - | ||
| Cooking With Deer and Elk | - | ||
| Cooking With Dried Fruits & Vegetables | - | ||
| Cooking With Eggplant | - | ||
| Cooking With Emu | - | ||
| Cooking With Lentils | - | ||
| Cooking With Nonfat Dry Milk | - | ||
| Cooking with Pears | - | ||
| Cooking With Raisins | - | ||
| Cooking With Rice | - | ||
| Cooking With Textured Vegetable Protein | - | ||
| Cooking With Tofu (soybean curd) | - | ||
| Stop Germs: Wash Your Hands | |||
| Stop Germs: Kitchen Clean-Up | |||
| Stop Germs: Kitchen Mistakes | |||
| You Can Prevent Foodborne Illness | - | - | |
| Food Preparation Fact Sheets | - | ||
| Tips for Pregnant Women, Infants... | |||
| Food Safety Tips for Older Adults | - | - |
Thanks to the Oregon State University Extension Family Community Development Program for providing these materials. As part of Oregon State University’s College of Health and Human Sciences, the program extends to individuals and communities, important research and knowledge relating to Nutrition and Food Management, Exercise and Sports Science, Human Development and Family Sciences, and Design and Human Environment. Program faculty and staff are actively engaged in 28 of Oregon’s 36 counties, supported by 4 Extension faculty at OSU in Corvallis.