Latest news with #NCStateUniversity
Yahoo
28-05-2025
- Business
- Yahoo
Governor Stein talks clean energy at NC State forum
RALEIGH, N.C. (WNCN) — Governor Josh Stein wants to bring more clean energy to North Carolina as he lays out his energy priorities while in office. 'We need to accelerate clean energy deployment, modernize and strengthen our utility grid, and innovate when it comes to energy sufficiency,' the Governor said at the Emerging Issues Forum at NC State University on Wednesday. He points to massive growth in the state, saying clean energy actually attracts major companies like Google and Meta to set up shop here. 'When these companies decided where to invest, they were looking for a strong workforce, a favorable business environment, an excellent quality of life, and places where they could get inexpensive, clean and reliable electricity,' Governor Stein said. And so he wants to continue to invest in clean energy across all sectors, including as a defense against climate change. As Western North Carolina continues to rebuild after major flooding from Hurricane Helene, Governor Stein says extreme weather is more and more likely and we need to be prepared. 'We must be mindful of the need to adapt to a changing climate and ensure greater resiliency for the future,' the Governor said. Governor Stein says state leaders also need to be mindful of potential cuts from the federal government and continue clean energy initiatives despite that. Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
Yahoo
05-05-2025
- Health
- Yahoo
How to extend the life of almost any grocery item, according to food safety experts
With new tariffs in effect and likely more on the horizon, it's only natural to think about how to save money as prices increase. One way? Extending the life of our groceries to cut costs, not to mention waste. After all, how many of us have tossed expired jars of mayo or fuzz-coated jam (ew) we discovered in the back of the fridge? Even as someone who used to bake for a living, I'm guilty of committing some of these crimes over the years — but I've also picked up some tricks for keeping food edible longer. In the interest of creating a more comprehensive food-storage guide, I sought the input of two food safety experts: Dr. Amanda Deering, Associate Professor of Fresh Produce Food Safety at Purdue University's Department of Food Science, and Dr. Ellen Shumaker, Director of Outreach for the Safe Plates program at NC State University. Related: 'Every bite' of ultra-processed foods increases your risk of death, study says. These are 8 of the worst offenders Because different foods spoil at different rates, I asked them which types we should be most cautious about. "Any foods that require refrigeration will be the ones that spoil more quickly than others," says Deering. "Foods that spoil quickly are milk, raw meat and poultry and cut produce," echoes Shumaker. "These foods all provide high amounts of nutrients for spoilage organisms, have a high amount of available water for these organisms to thrive and are a more neutral pH. (Microorganisms don't grow very well in more acidic or more basic environments.)" So while the bag of pretzels in your cupboard can certainly go stale over time, chilled foods have the shortest lifespans. "Spoilage primarily happens due to the growth of microorganisms that produce off flavours, smells or changes to the texture," says Shumaker. "The growth of these microorganisms depends on a few factors, including various properties of a food product and the time/temperature that the food is kept at." With that in mind, here are some methods to help preserve refrigerated, frozen and pantry items (as well as your hard-earned cash). "An important part of the temperature conversation is that it is really a time/temperature relationship," says Shumaker. "Even at or below 41°F, spoilage bacteria and some types of bacteria that can cause illness, like Listeria, can still grow (just more slowly). For that reason, I recommend keeping leftover prepared foods (like cooked vegetables, cooked meat dishes, cooked pasta or casseroles) for no longer than seven days for food safety." Got leftovers? If you've been looking to reduce the amount of plastic in your kitchen, these airtight containers are made of glass — but not just any glass. We're talking about borosilicate glass, which is used on thermal tiles in space shuttles. Not only does it conveniently allow you to see what's packed inside, but it's also oven-safe up to 1,040°F. You can also store these containers in the freezer if you have leftovers you know you won't get to right away. "Fresh produce has a pretty short shelf life," says Deering. "Berries are especially susceptible to spoilage. It's important to not wash the berries until right before you are going to eat them. Adding water allows the spoilage microorganisms to grow and will accelerate spoilage. I would get berries as cool as possible, as quickly as possible, and then wash [them] right before you eat them. Some things, like tomatoes, people say not to store in the fridge because it changes the texture, and that could be true. However, if you want to reduce spoilage, it is still good to get them into the refrigerator." If you're tired of rotten produce, these handy containers are here to save the day. Their lids have small vents, which help regulate airflow to ensure the correct amount of oxygen and carbon dioxide goes in and out. The built-in airflow filters last forever — literally, the brand says they are made to "last a lifetime." Each set of these silicone food savers comes with five round pieces in assorted sizes to fit all sorts of fruits and veggies. True to its name, the stretchy material conforms around the cut side of whatever you're trying to save to prevent browning, just like plastic wrap would. They're also great for placing over cans when you aren't using all of the contents in one go — we're lookin' at you, recipes that require only a half cup of coconut milk. Plus, you can even use them on seltzer and soda cans to keep your carbonated beverages fizzy once they've been opened. "I know that some people store some fresh produce in clean, sealed mason jars, and that it helps increase the shelf-life of, say, berries, for example," says Deering. "This type of storage is called hermetic storage, meaning oxygen cannot get into the storage environment, and any oxygen that is in there gets used up by the microorganisms that are present. It results in a low-oxygen, high-carbon dioxide environment that limits the growth of a lot of the spoilage microorganisms. That might be a trick to use, but of course, you are limited by the volume that can be stored in a mason jar." "I recommend using a 'First In, First Out' approach in your kitchen," says Shumaker. "Move older foods to the front of your fridge and pantry to make sure you're using the oldest food first while it is still fresh and ultimately avoid wasting it. It's also helpful to keep track of what you already have before buying new foods to make sure you're consuming food within its shelf life." This nifty fridge lazy Susan was designed to maximize space (while minimizing food waste). It's rectangular to make the best use of your fridge shelves, and it rotates 360 degrees so you can easily see — and remember — everything you have in there before it spoils. Isn't it annoying that most recipes only call for a few tablespoons of chopped herbs, but you can only purchase them in large bunches? Rather than letting them wilt away, you can keep them fresh for weeks if stored properly. Reviewers are "amazed" at how this nifty find keeps their herbs fresh for weeks on end. How? By filling the bottom with a small amount of water, you'll give them the hydration they need, and the vented basket allows air to circulate so they don't get soggy. Just the thought of accidentally sipping sour milk is enough to make my stomach churn; unfortunately, dairy products are among the foods that go rancid the quickest. The good news? Milk can be frozen, and this is my little trick for portioning it out. Seeing as I always have leftover heavy cream when I use it for cooking or baking, I like to pour the excess into ice cube trays. This way, I'll have pre-portioned amounts I can pop into a cream sauce or casserole down the line. Just be sure to leave a little room at the top of each compartment, since the cream could expand once frozen. Once the cream is solid, you can transfer the cubes into a resealable bag and keep them in the freezer (or keep them in these trays, since they have lids). I wouldn't recommend using the thawed cream for whipped cream (it can become grainy), but frozen milk products are suitable for mixing into sauces and the like. You can also freeze extra eggs in these (they can be hard-cooked once thawed, as the yolks won't be as runny). "It's important to maintain a refrigerator temperature at 41°F or below to maximize the shelf life of your food — the lower temperature slows the growth of these spoilage microorganisms," says Shumaker. "This will also help slow the growth of potentially harmful bacteria that can cause foodborne illness, which are different from spoilage microorganisms. If your fridge is kept above 41°, foods may spoil more quickly. You can confirm the temperature of your fridge by using a fridge thermometer." Even if your fridge feels cold, you can never be too careful — just a few degrees can make a difference. This top-selling thermometer has clear labels for "Freezer," "Refrigerator," and "Danger" temperatures, the latter of which you want to avoid at all costs. What would we do without shelf-stable foods? They're lifesavers when your fridge goes kaput, and you generally don't have to babysit them to ensure they don't go bad. That said, even if they can last a while from a safety perspective, taste and texture can be compromised over time. (Note: Canned goods can stay good for years as long as the can is in good shape.) Prolonged exposure to air causes crunchy snacks like chips and popcorn to lose their crave-worthy crisp factor. This gadget cuts off the air supply by heat-sealing the bags they come in, which allows them to maintain their original texture for longer. The multitasking gadget also works as a package cutter and has a magnet so you can keep it on the fridge. Psst: Did you know flour mites are a thing? I hate to be the bearer of bad news, but yes, these teeny-tiny pests exist. They can be found in just about any type of dried pantry staples like flour, oats, grains and spices, but transferring these foods from their original packaging to airtight containers can help prevent mites. (If they do show up, they are difficult to get rid of unless you toss out all of your dry ingredients — not fun or cost-effective!) Keep those little creatures out courtesy of these airtight canisters, which come with lids that simply pop off with the push of a button. At 4.4-quarts each, they can hold a good amount and include scoops that attach to the bottoms of the lids — plus, they're stackable to save room on your counter or in your cabinets. Want your food to last a really long time? "Keeping foods as cool as possible, as quickly as possible, is the best," says Deering. Shumaker adds, "You can consider freezing foods to extend the shelf life." According to the USDA, "Food stored constantly at 0°F will always be safe. Only the quality suffers with lengthy freezer storage." This means that, technically, the ground beef in your freezer could be safe to eat for years as long as the appliance keeps functioning as it should — but you'll want to take steps to prevent freezer burn so it retains its flavour and texture. It might seem like a fancy contraption, but this vacuum sealer removes air and excess liquid from meats and produce with the press of a button to minimize the chance of freezer burn. There are multiple settings so you can control how much is sucked out, as well as a built-in cutter — and you'll get 10 vacuum bags to start with. Last, but certainly not least, I almost always freeze cakes once they're baked, as they're much easier to frost while they're chilled. I've found that they'll retain their deliciousness when thawed if I double-wrap them in plastic wrap, followed by a layer of aluminum foil. It might seem like a lot, but this helps ensure no air sneaks in. The plastic wrap conforms to the cake for a snug fit, while the foil provides a thick, water-resistant barrier for extra protection. Works like a charm every time. If you have Amazon Prime, you'll get free shipping, of course. Not yet a member? No problem. You can sign up for your free 30-day trial here. Our health content is for informational purposes only and is not intended as professional medical advice. Consult a medical professional on questions about your health.
Yahoo
01-05-2025
- Health
- Yahoo
How to extend the life of almost any grocery item, according to food safety experts
With new tariffs in effect and likely more on the horizon, it's only natural to think about how to save money as prices increase. One way? Extending the life of our groceries to cut costs, not to mention waste. After all, how many of us have tossed expired jars of mayo or fuzz-coated jam (ew) we discovered in the back of the fridge? Even as someone who used to bake for a living, I'm guilty of committing some of these crimes over the years — but I've also picked up some tricks for keeping food edible, longer. In the interest of creating a more comprehensive food-storage guide, I sought the input of two food safety experts: Dr. Amanda Deering, Associate Professor of Fresh Produce Food Safety at Purdue University's Department of Food Science, and Dr. Ellen Shumaker, Director of Outreach for the Safe Plates program at NC State University. Related: How long can your pasta salad stay out? Here's what food safety experts say Because different foods spoil at different rates, I asked them which types we should be most cautious about. "Any foods that require refrigeration will be the ones that spoil more quickly than others," says Deering. "Foods that spoil quickly are milk, raw meat and poultry and cut produce," echoes Shumaker. "These foods all provide high amounts of nutrients for spoilage organisms, have a high amount of available water for these organisms to thrive and are a more neutral pH. (Microorganisms don't grow very well in more acidic or more basic environments.)" So while the bag of pretzels in your cupboard can certainly go stale over time, chilled foods have the shortest lifespans. "Spoilage primarily happens due to the growth of microorganisms that produce off flavors, smells or changes to the texture," says Shumaker. "The growth of these microorganisms depends on a few factors, including various properties of a food product and the time/temperature that the food is kept at." With that in mind, here are some methods to help preserve refrigerated, frozen and pantry items (as well as your hard-earned cash). "An important part of the temperature conversation is that it is really a time/temperature relationship," says Shumaker. "Even at or below 41°F, spoilage bacteria and some types of bacteria that can cause illness, like Listeria, can still grow (just more slowly). For that reason, I recommend keeping leftover prepared foods (like cooked vegetables, cooked meat dishes, cooked pasta or casseroles) for no longer than seven days for food safety." "Fresh produce has a pretty short shelf life," says Deering. "Berries are especially susceptible to spoilage. It's important to not wash the berries until right before you are going to eat them. Adding water allows the spoilage microorganisms to grow and will accelerate spoilage. I would get berries as cool as possible, as quickly as possible, and then wash right before you eat them. Some things, like tomatoes, people say not to store in the fridge because it changes the texture, and that could be true. However, if you want to reduce spoilage, it is still good to get them into the refrigerator." "I recommend using a 'First In, First Out' approach in your kitchen," says Shumaker. "Move older foods to the front of your fridge and pantry to make sure you're using the oldest food first while it is still fresh and ultimately avoid wasting it. It's also helpful to keep track of what you already have before buying new foods to make sure you're consuming food within its shelf life." Isn't it annoying that most recipes only call for a few tablespoons of chopped herbs, but you can only purchase them in large bunches? Rather than letting them wilt away, you can keep them fresh for weeks if stored properly. Just the thought of accidentally sipping sour milk is enough to make my stomach churn; unfortunately, dairy products are among the foods that go rancid the quickest. The good news? Milk can be frozen, and this is my little trick for portioning it out. "It's important to maintain a refrigerator temperature at 41°F or below to maximize the shelf life of your food — the lower temperature slows the growth of these spoilage microorganisms," says Shumaker. "This will also help slow the growth of potentially harmful bacteria that can cause foodborne illness, which are different from spoilage microorganisms. If your fridge is kept above 41°, foods may spoil more quickly. You can confirm the temperature of your fridge by using a fridge thermometer." What would we do without shelf-stable foods? They're lifesavers when your fridge goes kaput, and you generally don't have to babysit them to ensure they don't go bad. That said, even if they can last a while from a safety perspective, taste and texture can be compromised over time. (Note: Canned goods can stay good for years as long as the can is in good shape.) Psst: Did you know flour mites are a thing? I hate to be the bearer of bad news, but, yes, these teeny-tiny pests exist. They can be found in just about any type of dried pantry staple like flour, oats, grains and spices, but transferring these foods from their original packaging to airtight containers can help prevent mites. (If they do show up, they are difficult to get rid of unless you toss out all of your dry ingredients — not fun or cost-effective!) Want your food to last a really long time? "Keeping foods as cool as possible, as quickly as possible, is the best," says Deering. Shumaker adds, "You can consider freezing foods to extend the shelf life." According to the USDA, "Food stored constantly at 0°F will always be safe. Only the quality suffers with lengthy freezer storage." This means that, technically, the ground beef in your freezer could be safe to eat for years as long as the appliance keeps functioning as it should — but you'll want to take steps to prevent freezer burn so it retains its flavor and texture. If you have Amazon Prime, you'll get free shipping, of course. Not yet a member? No problem. You can sign up for your free 30-day trial here. (And by the way, those without Prime still get free shipping on orders of $35 or more.) Our health content is for informational purposes only and is not intended as professional medical advice. Consult a medical professional on questions about your health.
Yahoo
01-05-2025
- Health
- Yahoo
The system is broken: An open letter on mental health and substance use issues
Image: Adobe Stock I have been working in mental health for 15 years. I started out working with individuals with autism and eventually began working with people struggling with mental health and substance use issues. Later, I supported adolescents and teenagers carrying deep trauma. Today, I work behind the scenes at a Managed Care Organization (MCO) in North Carolina. I help develop plans and connect individuals with intellectual and developmental disabilities (I/DD), including autism, to essential services. I hold an associate's degree in psychology and a bachelor's in social sciences, and I am currently pursuing my master's degree in social work at NC State University. These credentials don't just represent my education—they represent a lifetime of witnessing how our systems fail the very people they are supposed to serve. What I've seen—and what many of us working in the field see every day—is a system weighed down by red tape disguised as checks, balances, and accountability. Bureaucratic processes meant to ensure 'quality' have instead become barriers. I've seen life-changing care delayed or denied, not because of clinical judgment but because of outdated rules, disconnected policies, and constant administrative hurdles. Worse, the people we serve are no longer seen as human beings — they are numbers on a spreadsheet, authorization codes in a portal, or units of service to be approved or denied. But behind every case number is a person — someone's child, parent, or friend — who deserves compassion, dignity, and timely care. A glaring example of systemic failure is how county borders restrict Medicaid services. If a person on Medicaid moves from one North Carolina county to another, they may lose access to their provider simply because the new county operates under a different MCO. They haven't left the state. They haven't stopped needing care. But now they're disconnected from the providers they know, forced to start over, or worse, left with no care at all. That's not how a safety net is supposed to work. Let's talk about the bigger picture: In 2021, more than 150 million Americans lived in areas designated as Mental Health Professional Shortage Areas (KFF, 2022). Black and Brown communities, LGBTQ+ individuals, and people in poverty experience higher rates of untreated mental health conditions, yet are less likely to receive care (SAMHSA, 2023). The substance use crisis continues to claim over 100,000 lives a year, yet we continue to criminalize instead of treat. And mental health workers? We're exhausted. A 2022 report found that more than half of behavioral health workers are experiencing burnout and considering leaving the field, not because we don't care, but because the system makes it impossible to provide the care, we know people need. Many of the policies in place today were written by individuals who have no background in mental health or substance use treatment. Lawmakers and decision-makers, without training or input from frontline professionals, are drafting rules that dictate how care is delivered. It's not just frustrating. It's harmful. This isn't just about inefficiency. It's about injustice. We need legislation that centers people, not paperwork. We need lawmakers willing to listen to social workers, therapists, peer support specialists, families, and those with lived experience. We need policies informed by practice, not politics. To the public: demand better. This is your issue, too, because when systems fail one group, they eventually fail us all. Vote for those who understand or are willing to learn. Speak up when silence means complicity. To policymakers: If you lack experience in mental health, listen to those who do. Invite us to the table. Include our voices when you write the rules. Our communities depend on you to transform the system, not manage it. I am writing this letter because I believe change is still possible. But we can no longer afford to pretend the current system is working. Lives are being lost, families are being broken, and professionals are being pushed to the edge — all while the system protects itself instead of the people it was built to serve. We deserve better. And we demand better.
Yahoo
08-04-2025
- Business
- Yahoo
RNC chair Michael Whatley defends Trump tariffs in NC, arguing that market chaos is ‘overreaction'
Michael Whatley (right), chair of the Republican National Committee, speaks to reporters as North Carolina GOP chairman Jason Simmons looks on at the NC GOP headquarters in Raleigh on Sept. 14, 2024. (Galen Bacharier/NC Newsline) The chair of the Republican National Committee said Monday evening he believes recent chaos in global stock markets was an 'overreaction' to President Donald Trump's new tariffs. 'I think there's a lot of false equivocation that the market equals the economy,' argued Michael Whatley, who was elevated to the national post by Trump after previously serving as head of the North Carolina GOP. 'It doesn't.' Whatley's comments Monday came during an event at NC State University, held by the conservative campus group Turning Point USA — which grew contentious at times as he defended the administration's policies in front of a student crowd that included multiple vocal protesters. Stock futures bounced Tuesday morning after news of Trump's wide-ranging tariffs caused days of steep losses and volatility across global markets. Multiple questions from students addressed costs and the economy; one was spotted looking at the S&P 500's daily chart on his laptop as the state GOP chairman, Jason Simmons, addressed the room. 'I am not panicking' about the markets, Whatley told the crowd of around 50 at Talley Student Union. He said he believed they 'will rebound' as the world adjusts to the new policy (multiple prominent trade partners, including the E.U. and China, have vowed to retaliate with additional tariffs of their own). And he urged students to take a longer, and wider, view of the administration's trade policies. 'You probably want to look at that not just in a vacuum,' Whatley said, but rather as an 'overall strategy to bring manufacturing back to the U.S.' Attendees at Monday's Turning Point event, most of whom were students, quizzed Whatley on a range of topics — including the GOP's approach to housing, the administration's mass deportation policy and concerns about free speech. And throughout the event, a group of students there to protest the event frequently set off noisemakers and ended the event shouting at Whatley. One student, who said he led a campus group focused on real estate, asked how the party could focus on making housing affordable. (Whatley said reducing the cost of materials and taking down building regulations were key.) Another asked about potential shortages of people on visas, concerned about the impact on agricultural workforce. (Whatley said people should view the current phase of immigration enforcement as 'phase one.') Multiple protesters urged Whatley to answer for reports of migrants who are in the U.S. legally and do not have criminal charges also being caught up in deportation operations. And they asked him to comment on two NC State students' visas being revoked last week. 'I don't know anything about the students here,' Whatley said. But he defended the administration's immigration enforcement broadly, and said that 'folks who are over here on visas are not citizens.' The Q&A ended on a tense note, as protesters grew increasingly agitated with Whatley's answers and shouted criticisms of the administration and GOP's actions toward pro-Palestinian protesters. Those protesters, many of whom are students, have reportedly been under scrutiny by immigration authorities and private groups for possible deportation. 'You don't care, and that's the problem,' one shouted, as another held up a sign reading 'free speech unless it's free Palestine.'
