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  1. Accepting SNAP Benefits at Ohio Farmers Markets

    https://ohioline.osu.edu/factsheet/anr-65

    Education Specialist; College of Food, Agriculture, and Environmental Sciences, Ohio State University ... Extension The number of farmers markets in the United States has increased by almost 7,000; from 1,755 in ... 1994 to 8,687 in 2017 (USDA, 2017a). And while this growth in the number of markets has increased ...

  2. Diabetes and Your Health

    https://ohioline.osu.edu/factsheet/SS-166

    University Extension Approximately 29.1 million people (over 9.3 percent of the population) in the U.S. have ... University Extension, and Diana Short Manchester, Dietetic Intern, The Ohio State University Revised by: Dan ... than normal. It is estimated that 1 in 10 people will develop diabetes in their lifetime. In 2010, ...

  3. Ohio Farm Custom Rates 2012

    https://ohioline.osu.edu/factsheet/AEDE-11-12

    of Agricultural, Environmental and Development Economics, Ohio State University Extension. Business ... Professor; College of Food, Agricultural, and Environmental Sciences, Ohio State University Extension A large ... business owners do not own the necessary equipment for every possible job; instead of purchasing the ...

  4. Making and Preserving Sauerkraut

    https://ohioline.osu.edu/factsheet/hyg-5364

    acidity in the product will increase. Once the sauerkraut is fermented, it may be canned or frozen. ... later in the season may also contain more sugars that will support the growth of bacteria during ... leaves and rinse in cold, clean water to remove soil or debris. Cut the head of cabbage into pieces and ...

  5. Cedar-Apple Rust

    https://ohioline.osu.edu/factsheet/plpath-tree-10

    Associate, Department of Plant Pathology, The Ohio State University Jim Chatfield, Associate Professor, Ohio ... State University Extension Francesca Peduto Hand, Associate Professor, Department of Plant Pathology, ... The Ohio State University Pierluigi (Enrico) Bonello, Professor, Department of Plant Pathology, The ...

  6. Types of Nutrition Incentives Offered at Ohio Farmers Markets and How They are Funded (Nutrition Incentives Series)

    https://ohioline.osu.edu/factsheet/cdfs-4109

    State University Extension–Cuyahoga County Christie Welch, Direct Food and Agricultural Marketing ... Specialist, The Ohio State University, South Centers Hallie Williams, Educator, Agriculture and Natural ... Resources, Ohio State University Extension–Seneca County Anna Adams, Program Assistant, The Ohio State ...

  7. Tips for Calibrating Grain Yield Monitors—Maximizing Value of Your Yield Data

    https://ohioline.osu.edu/factsheet/anr-8

    monitor display to store yield data. The type of data file has changed over the years as new in ... aware that yield monitor displays differ in how they handle changes in grain moisture ... turn rows, weed patches, or areas of major topography changes in the field. Hillsides and rolling ...

  8. Community-Level Strategies for Urban Coyote Management

    https://ohioline.osu.edu/factsheet/W-25

    although their full coats often make them appear larger. In urban settings, most conflicts with coyotes ... cause coyotes to  habituate  and lose fear of people or become  food-conditioned, in which they ... develop nuisance behaviors that lead to conflicts with pets, increased daytime activity in residential ...

  9. Biopesticide Controls of Plant Diseases: Resources and Products for Organic Farmers in Ohio

    https://ohioline.osu.edu/factsheet/SAG-18

    McSpadden Gardener, Department of Plant Pathology, The Ohio State University D ifferent agricultural ... regulators, clay, potassium bicarbonate, and enzymes as the active ingredient. In this fact sheet, only ... products certified for use in organic agriculture by the Organic Materials Review Institute (OMRI). The ...

  10. Freezing Cooked Foods

    https://ohioline.osu.edu/factsheet/HYG-5308

    Your Foods Proper packaging prevents loss of nutrients and moisture, changes in color and flavor, and ... before stacking. Store the frozen food at 0°F or below. Unfavorable changes in eating quality take place ... leftovers and plan ahead for times when busy schedules don't allow much time for cooking complete ...

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