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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.

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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.

Young Entrepreneurs Business Week at OSU

Environment Events - Fri, 07/29/2016 - 2:33pm
Wednesday, July 27, 2016 - Friday, July 29, 2016 (all day event)

July 27th and 29th

Leadership Academy Pillar: Member Choice

Every summer, OSU sponsors and hosts the Young Entrepreneurs Business Week (YEBW) camp in Weatherford Hall. At YEBW, high school students spend the week running through business simulations and developing original business products to present at the end of the week. They form companies, step into management roles and develop presentations for a panel of judges posing as shareholders, stockholders or potential investors.

Judging at YEBW is fun and a great opportunity to help local high school students develop business leadership, teamwork and presentation skills. It is an especially good fit for any of you who are in the area this summer and have an interest in furthering your business savvy! The students work hard and want to impress you and the other judges with their presentations; this is your chance to provide feedback and guidance as an established college student. 

You will also have the opportunity to network with the rest of the judges who are business professionals; this is the first year YEBW is trying out having college students involved as judges—so the majority of judges will be members of industry.

If you decide to participate in one of these events, please register via the information provided above and email Scott Paja (scott.paja@oregonstate.edu) indicating such—we will record your attendance in the Academy Portal and you will be expected to complete the follow up processing survey as is typical.  

Details and required event registrations are available in the Academy Portal for members.

NOT A MEMBER? SUBMIT YOUR application TODAY!
(All OSU students in good academic standing are eligible to apply)

Young Entrepreneurs Business Week

Environment Events - Fri, 07/29/2016 - 2:33pm
Wednesday, July 27, 2016 12:00 PM - Friday, July 29, 2016 12:00 PM

Every summer, OSU sponsors and hosts the Young Entrepreneurs Business Week (YEBW) camp in Weatherford Hall.  At YEBW, high school students spend the week running through business simulations and developing original business products to present at the end of the week. They form companies, step into management roles and develop presentations for a panel of judges posing as shareholders, stockholders or potential investors.

 

Judging at YEBW is fun and a great opportunity to help local high school students develop business leadership, teamwork and presentation skills.  It is an especially good fit for any of you who are in the area this summer and have an interest in furthering your business savvy!  The students work hard and want to impress you and the other judges with their presentations; this is your chance to provide feedback and guidance as an established college student.  

NWREC Public Farm Tours

Small Farms Events - Fri, 07/29/2016 - 2:33pm
Friday, July 29, 2016 2:00 PM - 4:00 PM
Every last Friday of the month, from May through October, North Willamette Research and Extension Center (NWREC)
will provide two-hour afternoon farm tours. Anyone interested in seeing the latest research and education activities taking place at the farm are encouraged to attend.
  •  Tours begin at 2:00pm and conclude by 4:00pm. Bring friends, family or neighbors.
  • Call 503-678-1264 or stop by the Main office from 8:00am until 4:30pm daily to reserve your spot.
  • Alltours are provided free of charge as a public service.

Larger groups (up to 24) can be accommodated, too. Call ahead to schedule a convenient time.

Categories: OSU Extension Blogs

Innovation

Evaluation is an Everyday Activity - Fri, 07/29/2016 - 1:37pm

Recently, I read a Washington Post article on innovation. The WP  interviewed Calestous Juma (see below), author of the July, 2016 book, “Innovation and Its Enemies:Why People Resist New Technologies.” The book was published by Oxford University Press (prestigious, to be sure). Priced at $29.95 plus an estimated s/h of $5.50, it sounds like a good purchase.  There is quite a bit of information about the book and the author on the Oxford University Press site.  This prompted me to think about what has changed in evaluation (not just technology) over the last 30+ years. First, though, I want to talk about the article.

Article by Juma.

Calestous Juma (Courtesy of Harvard)

Juma says that “people don’t fear innovation simply because the technology is new, but because innovation often means losing a piece of their identity or lifestyle.” He goes on to say that “Innovation can also separate people from nature or their sense of purpose.” He argues that these two things are fundamental to the humon experience. I have talked about sense of purpose previously. I wonder if nature is part of purpose or if a sense of purpose comes from a person’s nature?

One’s temperament or one’s nature?

I think the later since the person’s temperament (nature)  is hard wired at birth at least according to Stella Chess , Alexander Thomas , and Herbert G. Birch .

Chess, Thomas, and Birch* describe the individual with three patterns:

  • Easy: Children have a positive mood and are adaptable; they are moderate in activity and intensity and are interested in new things;
  • Difficult: Children with a negative mood and are intense and low in adaptability;
  • Slow to warm up: Children who do not adapt well to change, withdraw in new settings, and are shy, although they adapt well if given time.

They attribute about 40% of individuals as “easy”, 10% as “difficult” and 15% as “slow to warm up”. We will not be concerned with the remaining 35% of individuals as they have a mix of traits and do not fall into one of these three groups. The 25% (difficult and slow to warm up) are what are applicable to Juma’s premise. They find change hard (low adaptability or slow to adapt). These individuals are not the change agents, not the early adapters. They are the individuals that Juma says that “innovation…means loosing a piece of their identity or lifestyle”.  The new technology is interesting and not for them. Because I can certainly identify–the phrase “kicking and screaming” comes to mind–change is hard.

Change is hard.

This approach certainly applies to evaluation.  I introduced the concept of “systems” and “systems thinking” at the presidential plenary when I was AEA president; I got a lot of flack. Yes, I presented the concept in simple terms (did I intuit what Juma would write about?); yes, I did not expand on the complexity of the concept (systems is very complex). Today, there is a Topical Interest Group (TIG) on this topic. (If you enter “systems” in the AEA search box, it will return over 9,000 individual posts.) Bob Williams has written much on this topic; I would call him an early adapter.

There is a lot more I can say about evaluation and will in the coming weeks.

my .

molly.

*References

Chess, S., Thomas, A., & Birch, H. G. (1965). Your child is a person. NY, NY: The Viking Press.

The post Innovation appeared first on Evaluation is an Everyday Activity.

Categories: OSU Extension Blogs

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:

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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