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  1. Ohio 4-H Conference- 2016

    https://medina.osu.edu/node/705

    Date:   Saturday, March 12 Time:   8:00 am- 5:00 pm Location:   Greater Columbus Convention Center ... Cost:   $35/Drive yourself OR $50/Bus included Registration Deadline:   February 12 by 5:00 pm to County ...

  2. Learning Gardens

    https://chadwickarboretum.osu.edu/our-gardens/learning-gardens

    found in the gardens provides a wonderful outdoor lab for our horticulture, landscape architecture, ... (F) Gazebo Garden (surrounding the Gazebo) Horticultural Therapy Garden (G) Earth-Kind Protocol Rose ...

  3. Videos Offer Quick Tips to Take Food from Garden to Plate

    https://cfaes.osu.edu/news/articles/videos-offer-quick-tips-take-food-from-garden-plate

    licking.osu.edu/news/new-our-garden-to-plate-videos. The 2- to 4-minute videos include nutrition information and demonstrate how to make: Salsa. ...

  4. Nuclear

    https://energygeographies.osu.edu/nuclear

    generator in the world followed by France, China, and Russia. In Ohio, nuclear energy contributed to 14 ...

  5. Lindsey Hoover

    https://owl.osu.edu/Lindsey_Hoover

    educational curriculum for fresh fruit and vegetable growers on assessing and reducing the risk of on-farm ...

  6. About the Fresh Produce Safety Initiative

    https://fpsi.osu.edu/about-us

    processing techniques for fresh fruits and vegetables. Fresh and fresh-cut leafy vegetables, such as lettuce ...

  7. G. Kaletunc

    https://fabe.osu.edu/node/5230

    202 Friday, September 9, 2016- 12:00pm to 1:00pm ...

  8. Ohio at National 4-H Congress

    https://ohio4h.org/news/ohio-national-4-h-congress

    The 2019 4-H Achievement Award winners spent the Thanksgiving holiday in Atlanta representing Ohio at the National 4-H Congress.The 27 delegates participated in leadership activities, heard from motivational speakers, met 4-H'ers from all over the US ...

  9. Fermented, Fully Cooked, Not Shelf Stable, Summer Sausage HACCP Plan Examples

    https://meatsci.osu.edu/node/87

    to pH 5.3 in 12 hrs. and cooking to 158 º F.   Refer to CCP-1 below Store fresh meat B 2- pathogen ... º F while thawing, plus fermenting to pH 5.3 in 12 hrs. and cooking to 158 º F. Refer to CCP-1 below ... Maintain raw meat temperature at 45 º F or below during weighing, plus fermenting to pH 5.3 in 12 hrs. and ...

  10. Former Faculty Member and Two Alumni Honored at the 2018 CFAES Alumni Awards Luncheon

    https://ansci.osu.edu/news/former-faculty-member-and-two-alumni-honored-2018-cfaes-alumni-awards-luncheon

    to Iraq in 2004 and 2008. I was honorably discharged in 2011 as a Staff Sergeant. I experienced two ... 2008 coincided with a strategy shift that was more civilian-focused. Because of the nature of my job in ... the military, during the 2008 deployment I interacted with federal civilian employees representing ...

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