John Ranum

I will create a cookbook or recipe collection of go-to meals for my household to make meal planning easier.

I will learn about food storage and store food based on best practices to keep it from spoiling before it is used.

I will scale down the recipe of a meal to make just the right amount for my household of 2 so we eat everything up.

I will learn about food labels and not throw food out just based on the date on the package, but instead check the smell and color to see if it has gone bad.

I will organize my refrigerator to maximize shelf life based on the temperature and humidity of different spots.

To keep berries fresh, place them on top of a paper towel in a sealed container to absorb excess moisture and reduce chances of molding. I will properly store 2 packs of berries.

I will explore different meal plan techniques and choose one that works for my household.

I will sign up for Fridge Check Friday emails, sent by Hennepin County but open to everyone, to prompt me to check my fridge for food that needs to be used up and for hacks on storing food to keep it fresh.

I will rescue limp produce like leafy greens or carrots by soaking them in cold water or using them in recipes where appearance doesn't matter.

I will store fresh herbs just like cut flowers in a jar with 1 to 2 inches of water and cover with a plastic bag to maintain moisture. For woody or hardy herbs like rosemary, thyme, sage and chives, I will arrange them lengthwise on a damp paper towel, rolled up, then sealed in a plastic bag and stored in the refrigerator. I will properly store 2 bunches of herbs.