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Oregon residents: Take the Oregon Coastal Values survey

Breaking Waves - Fri, 08/05/2016 - 11:10am

A research team at Portland State University is conducting a survey of Oregonians to find out how Oregon residents use and value the coast and ocean. The survey asks for your opinions on marine management activities and your preferences for future management. It also includes an online mapping activity, allowing you to indicate places on the coast that are important to you and to recommend changes in the management of areas.

The goal of the survey is to reach a broad set of adult residents who have lived in Oregon for a year or more. The research team also wants to make sure they hear from people across the state, including eastern and southern Oregon. Please feel free to share this link with others via e-mail, social media, or any other way you feel comfortable.

This project is funded by Oregon Sea Grant, and findings will be shared in a final report to managers, researchers, and the public. All responses will be anonymous, and only summaries of findings will be shared.

If you have any questions, feel free to contact Paul Manson, a Ph.D. student researcher at Portland State University: mansonp@pdx.edu. You may also contact the project’s principal investigator, Elise Granek, at graneke@pdx.edu. The research team is also on Twitter.

The post Oregon residents: Take the Oregon Coastal Values survey appeared first on Breaking Waves.

Categories: OSU Extension Blogs

Oregon residents: Take the Oregon Coastal Values survey

Sea Grant - Fri, 08/05/2016 - 11:10am

A research team at Portland State University is conducting a survey of Oregonians to find out how Oregon residents use and value the coast and ocean. The survey asks for your opinions on marine management activities and your preferences for future management. It also includes an online mapping activity, allowing you to indicate places on the coast that are important to you and to recommend changes in the management of areas.

The goal of the survey is to reach a broad set of adult residents who have lived in Oregon for a year or more. The research team also wants to make sure they hear from people across the state, including eastern and southern Oregon. Please feel free to share this link with others via e-mail, social media, or any other way you feel comfortable.

This project is funded by Oregon Sea Grant, and findings will be shared in a final report to managers, researchers, and the public. All responses will be anonymous, and only summaries of findings will be shared.

If you have any questions, feel free to contact Paul Manson, a Ph.D. student researcher at Portland State University: mansonp@pdx.edu. You may also contact the project’s principal investigator, Elise Granek, at graneke@pdx.edu. The research team is also on Twitter.

The post Oregon residents: Take the Oregon Coastal Values survey appeared first on Breaking Waves.

Categories: OSU Extension Blogs

Barnacles for dinner? Could be!

Breaking Waves - Thu, 08/04/2016 - 9:25am

In Spain, a plate of gooseneck barnacles will set you back more than the cost of a lobster dinner. Known as percebes, goosenecks “set the palate in ecstasy,” a Barcelona chef recently told a reporter. Nevertheless, Julia Bingham winced a little last spring when asked if she had ever tried the tube-shaped delicacies while she was studying them as an undergraduate at Oregon State University.

“I get that question a lot, and it kills me to say ‘no,’” said Bingham, who had gingerly navigated the wave-tossed shore of Cape Perpetua to collect barnacle samples for her University Honors College thesis. “It’s supposed to be sweeter than crab or lobster and taste like the ocean.”

Read the whole story about Bingham’s Oregon Sea Grant-funded research in Terra.

The post Barnacles for dinner? Could be! appeared first on Breaking Waves.

Categories: OSU Extension Blogs

Barnacles for dinner? Could be!

Sea Grant - Thu, 08/04/2016 - 9:25am

In Spain, a plate of gooseneck barnacles will set you back more than the cost of a lobster dinner. Known as percebes, goosenecks “set the palate in ecstasy,” a Barcelona chef recently told a reporter. Nevertheless, Julia Bingham winced a little last spring when asked if she had ever tried the tube-shaped delicacies while she was studying them as an undergraduate at Oregon State University.

“I get that question a lot, and it kills me to say ‘no,’” said Bingham, who had gingerly navigated the wave-tossed shore of Cape Perpetua to collect barnacle samples for her University Honors College thesis. “It’s supposed to be sweeter than crab or lobster and taste like the ocean.”

Read the whole story about Bingham’s Oregon Sea Grant-funded research in Terra.

The post Barnacles for dinner? Could be! appeared first on Breaking Waves.

Categories: OSU Extension Blogs

Polk County Fair Beautification Day

Gardening Events - Sun, 07/31/2016 - 6:07am
Saturday, July 23, 2016 9:00 AM - 1:00 PM

The Polk County Ford Institute Leadership Cohort, in conjunction with the Polk County Fairgrounds Board, invite you to join us on Saturday, July 23rd, 2016 for the “Polk County Fairgrounds Beautification Day.”  All Polk County residents and families are invited to volunteer from 9:00am to 1:00pm to complete projects around the Fairgrounds.  Projects will include repairing, repainting and building sheep and goat panels, constructing and painting small animal trays, and other projects to prepare for the 2016 Polk County Fair and other events.   All ages and skill levels are needed, so bring the family!  The day will conclude with a celebration of everyone’s efforts. 
 
Visit our website at http://www.polkswcd.com/polk-county-fair-beautification-day.html for information, to register to volunteer, or to provide a tax-deductible cash donation.  All donations collected will be used for supplies needed on July 23. 
 
For additional information, contact Karin Stutzman at manager@polkswcd.com or 503.623.9680 x110.
 
The Ford Family Foundation is a private, non-profit foundation with the mission of creating successful citizens and vital rural communities.  Since its start in 1957, one of the main purposes of the Foundation is to provide leadership training and grants that benefit communities in rural Oregon.  For more information about the Foundation, visitwww.tfff.org.

Polk County Master Gardener Chapter Meeting and Program

Gardening Events - Sun, 07/31/2016 - 6:07am
Wednesday, July 13, 2016 7:00 PM - 8:00 PM

Program presenter – Educator and PCMG member Carol Infranca will enlighten us about Social Media. Carol  travels extensively to educate people about social media …. What it is, what it can do, how we can best use it, where it may be found, and why it is a tool for Master Gardeners.

Summer Picnic Potluck/Linn Chapter OR Small Woodlands Assoc.

Forestry Events - Sat, 07/30/2016 - 2:38pm
Saturday, July 30, 2016 11:00 AM - 2:00 PM
The Linn County Chapter of the Small Woodlands Association is hosting this get together at Henry Wolthius’s property. Save the date and watch for more details.

OSG’s Sam Chan off to Washington, D.C.

Breaking Waves - Tue, 07/12/2016 - 4:22pm

Sam Chan, Oregon Sea Grant’s Extension watersheds and aquatic invasive species specialist, is headed to Washington, D.C. for a one-year assignment as National Extension Program Lead with the NOAA Sea Grant office.

He starts there July 18, but is driving from Oregon to the East Coast with stops to visit several Great Lakes Sea Grant programs and to deliver the keynote address at the National Conference on Pharmaceuticals and Personal Care Products.

In Chan’s absence, Tania Siemens will handle invasive species outreach and education for Oregon Sea Grant.

The post OSG’s Sam Chan off to Washington, D.C. appeared first on Breaking Waves.

Categories: OSU Extension Blogs

“Shop at the Dock” for fresh seafood, fisheries education

Breaking Waves - Mon, 07/11/2016 - 9:59am

NEWPORT – What started as an experiment to help bring new customers to fishermen who sold seafood off their vessels has quickly become a favorite summer activity for a growing number of locals and visitors in Newport.

Sponsored and run by Oregon Sea Grant in partnership with the Port of Newport, “Shop on the Dock” is entering its third summer of offering free, guided educational tours of Newport’s commercial fishing docks. Shoppers learn a bit about the fisheries, meet the people who catch the fish, and have an opportunity to buy the freshest salmon, tuna, halibut and crab, usually at prices lower than they’d find at their local supermarkets.

This summer will see more walks spread over two months – July 15, 22 and 29, and Aug. 5, 12 and 19 – and having multiple walks (at 9:30 a.m., 10 a.m., 10:30 a.m. and 11 a.m.) each date.

“It’s like going down to the docks with a friend who knows the seafood – and knows the fishermen,” said Kaety Jacobson, Sea Grant’s Newport-based Extension fisheries specialist, who runs the program. “We make it easy for people.”

Learn more:

The post “Shop at the Dock” for fresh seafood, fisheries education appeared first on Breaking Waves.

Categories: OSU Extension Blogs

Food Science Camp 2013 and Erik Fooladi

Bringing Food Chemistry to Life - Fri, 07/19/2013 - 1:44pm

We participate in the Oregon State U Food Science Camp for middle school students.

Part of the STEM [science technology engineering math] Academies@OSU Camps.

We teach about bread fermentations, yeast converting sugars to CO2 and ethanol, lactobacillus converting sugar to lactic and acetic acids, how the gluten in wheat can form films to trap the gas and  allow the dough to rise. On the way we teach about flour composition, bread ingredients and their chemical functionalities, hydration, the relationships between enzymes and substrates [amylases on starch to produce maltose for the fermentation organisms]; gluten development, the gas laws and CO2′s declining solubility in the aqueous phase during baking which expands the gas bubbles and leads to the oven spring at the beginning of baking; and the effect of pH on Maillard browning using soft pretzels that they get to shape themselves..

All this is illustrated by hands on [in] activities: they experience the hydration and the increasing cohesiveness of the dough as they mix it with their own hands, they see their own hand mixed dough taken through to well-risen bread. They get to experience dough/gluten development in a different context with the pasta extruder, and more and more.

A great way to introduce kids to the relevance of science to their day to day lives: in our case chemistry physics biochemistry and biology in cereal food processing.

We were also fortunate to have Erik Fooladi from Volda University College in Norway to observe the fun: http://www.fooducation.org/

If you have not read his blog and you like what we do here: you should!

 

endless pasta

 

Categories: OSU Extension Blogs

Good Cheese, Bad Cheese

Bringing Food Chemistry to Life - Wed, 07/10/2013 - 1:25pm

pH, colloidal calcium phosphate, aging, proteolysis, emulsification or its loss and their interactions lead to optimum melting qualities for cheeses. A module in this year’s food systems chemistry class.

This module was informed by this beautiful article “The beauty of milk at high magnification“ by Miloslav Kalab, which is available on the Royal Microscopical Society website.

http://www.rms.org.uk/Resources/Royal%20Microscopical%20Society/infocus/Images/TheBeautyOfMilk.pdf

Of course accompanied by real sourdough wholegrain bread baked in out own research bakery.

Inspired by…

“The Science of a Grilled Cheese Sandwich.”

by: Jennifer Kimmel

in: The Kitchen as Laboratory: Reflections on the Science of Food and Cooking

Edited by Cesar Vega, Job Ubbink, and Erik van der Linden

 

Categories: OSU Extension Blogs

February 2011- Nutrition Education Volunteers taking “vacation”

Family Food Educators of Central Oregon - Tue, 02/01/2011 - 9:24am

I’m back from maternity leave and getting resettled into some new responsibilities.  We had a staff member leave us, so Glenda and I are having to pick up the work load until we find someone new, or our responsibilites change.  Being a new mom is lots of work too, so I’ve gone part time (24 hours aweek) but am still trying to get everything done… that being said, we’ve decided to put our nutrition education volunteering on hold, until I have a managable workload.

We look forward to being able to start things back up in the summer or fall of 2011.  Thanks so much and since a few of you have been asking, here’s a photo of our boy.  He is 5 months old today!

Bundled out in the cold!

Categories: OSU Extension Blogs