THE TERM “food forest” from the permaculture world sounds big—like if I suggested you start one, you’d probably say, “I don’t have room for a forest of any kind.”
24.07.2023 - 12:17 / hgic.clemson.edu
The holiday season is quickly approaching, and it will likely look slightly different this year. There may be fewer people at the dinner table and on the backyard football team due to gathering restrictions. However, one aspect is sure to stick around: leftovers. Americans consumed an average of 3,000-4,500 calories per person on Thanksgiving in 2019, using upwards of 46 million turkeys. Despite this high food consumption, much goes to waste. Leftovers have become a significant part of holiday culture. One survey states that 73% of American adults agree that a fridge full of leftovers is the best thing about hosting Thanksgiving. Despite this love for leftovers, most people do not think about the importance of properly storing their holiday leftovers.
The safe handling of leftovers is essential to prevent foodborne illness. Foodborne illness, also known as foodborne disease or food poisoning, happens when disease-causing germs contaminate food. When these germs contaminate the food, people get sick. Researchers have identified over 250 foodborne illnesses, and symptoms range from upset stomach and nausea to vomiting and diarrhea. While these are several of the most common symptoms, it is important to know when to seek medical attention when concerned about foodborne illness. An individual should see a doctor if they experience any of the following:
Most people experience only mild symptoms such as nausea and vomiting. However, some may require hospitalization, and occasionally, illness results in long term health problems like arthritis or brain and nerve damage. The United States government estimates that around 48 million cases of foodborne illness occur annually, affecting 1 in 6 Americans each year. These illnesses
THE TERM “food forest” from the permaculture world sounds big—like if I suggested you start one, you’d probably say, “I don’t have room for a forest of any kind.”
ANNIE SCHLECHTER
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Virginia copperleaf is a tall, branched summer annual that can grow three feet tall. It takes its name from the copper colored leaves of its late summer color. This weed is a North American native that is found from Maine to Georgia and as far west as Texas and north to South Dakota. It is a member of the spurge family and is poisonous, but it does not have the milky sap that is typical of other family members. The simple leaves are oppositely arranged on the stems when the plant is a young seedling, but they change to an alternate arrangement as the weed matures.