Indiana’s Emergency Food Resource Network newsletter is published bi-monthly with the supplemental insert published every other newsletter. The
purpose is to provide nutrition and food safety information to staff and volunteers
of emergency feeding programs in order to provide clients with the safest, most
nutritious food possible. This newsletter is created by the Cooperative Extension
Service staff in the Department of Nutrition Science at Purdue University, with
funding provided in support of USDA TEFAP (The Emergency Food Assistance Program).
Please send your comments, suggestions and/or questions to:
Indiana’s Emergency Food Resource Network Program
Department of Nutrition Science, Stone Hall
West Lafayette, IN 47907-1264
Phone: (765) 496-0270
Fax: (765) 496-9606
Below are newsletters that were published in that corresponding year.
- June 2016: How Can I Cut Down on Added Sugars?, Reducing Food Waste, Comfort Foods Redesigned, June is PTSD Awareness Month
- Is Dairy Important for Children and Child Growth?, Dairy Storage and Shelf Life, Baked vs. Fried Foods, April is National Cancer Control Month
- February 2016: How Can I Stick to my New Year's Resolutions?, Tried, True, and New Food Safety Tips, Skip the Salt, March is National Nutrition Month.
- December 2015: How Can I "Spice" Up My Health?, How to Store and Use Herbs and Spices Safely, A Glimpse into Indian Cuisine, Check Out our Upcoming NEP Assistant Interviews!
- October 2015: What types of foods are provided at food pantries?, Tips for Preparing and Cooking your Thanksgiving Meal, Enjoy Cherries All Year Round, National School Lunch Week!
- August 2015: MyPlate tips for vegetarian meals, How to safely grill meats and vegetables, The benefits of cooking with beans, Helping veterans and their families.
- June 2015: What should I know about food allergies?, Food Safety: Date Labeling Explained, Adding Vegetables to meals and snacks, Free IEFRN Webinar in June.
- April 2015: What are the benefits of family meals?, Following temperature and storage guidelines for cooked food, Fill Up On Fiber, Free IEFRN Webinar in June.
- February 2015: How is protein important to health and what are good daily sources of protein?, Top 5 Kitchen Mistakes, Time-Savings Tips, Blanching Project
- December 2014: How do canned, frozen, and fresh fruits and vegetables compare when it comes to nutrition?, Kitchen Cleaner Safety, Cranberry Juice Concentrate, We Want Your Feedback!
- October 2014: Packing child lunches; 5 Tips for Lunchbox Food Safety; Dried Garbanzo Beans; Nutrition Facts Labels: Proposed Changes
- August 2014: Sickle Cell Awareness Month; Chronic Illness; Dried Cranberries; *New* Healthy Eating on a Budget
- June 2014: IEFRN Account, FightBAC!, Dried Plums, WIC turns 40!
- April 2014: Why consume dairy?; Raw Milk; In the Kitchen with Yogurt; May is National Osteoporosis Awareness and Prevention Month
- February 2014: Mercury in Fish--What is Safe to Eat, Fish Food Safety, Herbs and Spices for Seasoning Fish, Choosing fish is easy with an easy-to-carry wallet card or phone app.
December 2013: Is healthy food expensive?, Keep your holiday guests safe, Holiday Menu Makeover!, SNAP-Ed continues to help low-income families
October 2013: Healthy Beverage Choice, Microwave Cooking Safety, Ultra High Temperature Milk, New Google Map Feature
August 2013: Map the Meal Gap, Safe Outdoor Cooking, Melons, Hunger Action Month
June 2013: The Bill Emerson Good Samaritan Food Donation Act, Maintaining Safe Storage, Pizza, Please!, Food pantry demonstration in Lafayette aids clients
April 2013: Senior nutrition services; Keep the kitchen safe; A focus on senior nutrition; May is Older Americans Month
February 2013: Weight loss tips; First in, first out; Canned spinach; New SNAP-Ed Connection Feature
Attention Emergency Food Organizations
You can now add and update your organization / site information, please
or login below to get started.
Check out our NEW Indian themed food demonstration videos in the video library! Michelle Singleton, Purdue University Registered Dietitian and Assistant Director of Nutrition Education Program at the Co-Recreational Center, created a video on how to prepare newsletter recipes, Chicken with Cilantro Mint Chutney and Fall Vegetable Curry. Enjoy!
Did you miss the last IEFRN webinar about using the database and its resources? Review the recording here.
Curious about Food Policy Councils? This Purdue article by Dr. Heather A. Eicher-Miller and Briana Eicher examines the background, opportunities, and policy implications.
Help us update our database! We are currently calling all database members to update information, so you may receive a call from us sometime over the next few months. Remember that you can always update your own information online by creating a free account.