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Picnic season opens as Memorial Day weekend arrives
Plans for outdoor eating emphasize simple menus and foods that travel well. Food economist Virginia Mc Luckie advises stocking fryer chicken, cold cuts, salads, raw vegetables, and portable desserts with refrigeration and insulated containers for picnics and camps. Produce like asparagus, cabbage, onions, potatoes, and strawberries are highlighted with budget buys such as ground beef and deviled eggs.
MENTIONED IN THIS ARTICLE
Virginia McLuckie
Baltimore
Department of Markets
University of Maryland