Larisa Brandt

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

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 3 bunches of herbs.

I will put carrots and celery in jars filled with water to keep them fresh, crisp, and easy to grab for up to a week. I will properly store 2 veggie snacks.