There are more than 100 response teams nationwide, but experts say more research on their impact is needed.| The Marshall Project
Caster Semenya finished 13th in the women’s 5,000 meters Wednesday at the world championships, an expected result for the South African who has been banned from her best event because of rules that demand she take hormone-reducing drugs to enter certain races.| AP News
“Several lieutenants assigned to my flight were talented pilots, but my assistant flight commander, 1st Lt Buster E. Edens (called ‘Snede,’ Edens spelled backwards), was a superb …| Intel Today
Frozen berries are the Johnson Farms specialty. We have just about every type of berry there is, homegrown and available at our store year-round. We use natural farming methods to promote the development of healthy growth of our crops. Why Frozen? While fresh berries are one of the healthiest foods, research has shown that frozen... Read more » The post Frozen Berries in Eugene appeared first on Johnson Vegetable Farms.| Johnson Vegetable Farms
A leaner version of Olive Garden’s “Zuppa Toscana.” Serves 6-8 Ingredients: 1 pound ground turkey 1 large white onion, diced 1 tablespoon red wine vinegar 3 strips bacon, fat removed, chopped 2 tablespoons olive oil 1 tablespoon butter or olive oil 2 teaspoons garlic, pureed 3 tablespoons Italian seasoning 3 large russet potatoes, peeled and... Read more » The post Johnson’s Italian Toscana Soup appeared first on Johnson Vegetable Farms.| Johnson Vegetable Farms
A recipe tailored with your favorite vegetables. Instructions Coat all vegetables in olive oil, sprinkle your favorite seasonings and bake at 350°F until tender. Ingredient Options: Carrots, coined Beets, quartered Large potatoes, cut into ¼ inch slabs or whole small potatoes (reds, yukons or purples) Fall squash, cut into slabs Garlic Parsnips “Rome Beauty” apples,... Read more » The post Roasted Vegetables appeared first on Johnson Vegetable Farms.| Johnson Vegetable Farms
A warm and flavorful healthy recipe for wintertime. Ingredients 1 butternut squash, halved vertically and seeded 2 tablespoons butter 1 small onion, diced Cumin (added to taste) Cinnamon (added to taste) 32 ounces chicken broth Instructions Heat oven to 425°F. Roast the butternut squash with one table spoon of melted butter, cut-side up for 50... Read more » The post Butternut Squash Soup appeared first on Johnson Vegetable Farms.| Johnson Vegetable Farms