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Drip Irrigation

Gardening Events - Mon, 06/30/2014 - 6:23am
Tuesday, June 17, 2014 7:00 PM - 8:30 PM
Learn all about drip irrigation for the home gardener with Master Gardener John Fischer.

Candelled ---- Plant Propagation

Gardening Events - Mon, 06/30/2014 - 6:23am
Thursday, June 19, 2014 6:30 PM - 8:30 PM

Sustainable Landscape Training - Lane County

Gardening Events - Mon, 06/30/2014 - 6:23am
Wednesday, June 25, 2014 - Thursday, June 26, 2014 (all day event)

Learn to create a sustainable/green/ecological landscape. Participants will learn to utilize landscape practices that can be applied to their own yards and will benefit by improving their soil biology and reducing erosion. Class runs both days, June 25-26 from 9 a.m.-5 p.m. Registration form and credit card payment can be found on the website:

extension.oregonstate.edu/lane/gardens

2014 Master Food Preserver Program

Gardening Events - Mon, 06/30/2014 - 6:23am
Thursday, June 5, 2014 9:00 AM - 4:00 PM

The Master Food Preserver program trains and certifies volunteers in food safety, food preservation, and food security.  In return for over 48 hours of training, volunteers "pay back" hours by assisting others in learning correct food handling and preservation procedures.

Who can apply?  Anyone interested in healthy food who is able to commit to a 48 hour weekly training program AND in return, volunteer at least 48 hours during the food preservation season.

Registration deadline:  April 18, 2014

For an application and detailed schedule contact:  Janice Greg or Lenore Chavez at the Linn County Extension Office (541) 967-3871

Training is held at the

Linn County Extension Office104 4th St, Albany, OR 

2014 Master Food Preserver Program

Gardening Events - Mon, 06/30/2014 - 6:23am
Thursday, June 12, 2014 9:00 AM - 4:00 PM

The Master Food Preserver program trains and certifies volunteers in food safety, food preservation, and food security.  In return for over 48 hours of training, volunteers "pay back" hours by assisting others in learning correct food handling and preservation procedures.

Who can apply?  Anyone interested in healthy food who is able to commit to a 48 hour weekly training program AND in return, volunteer at least 48 hours during the food preservation season.

Registration deadline:  April 18, 2014

For an application and detailed schedule contact:  Janice Greg or Lenore Chavez at the Linn County Extension Office (541) 967-3871

Training is held at the

Linn County Extension Office104 4th St, Albany, OR 

2014 Master Food Preserver Program

Gardening Events - Mon, 06/30/2014 - 6:23am
Thursday, June 19, 2014 9:00 AM - 4:00 PM

The Master Food Preserver program trains and certifies volunteers in food safety, food preservation, and food security.  In return for over 48 hours of training, volunteers "pay back" hours by assisting others in learning correct food handling and preservation procedures.

Who can apply?  Anyone interested in healthy food who is able to commit to a 48 hour weekly training program AND in return, volunteer at least 48 hours during the food preservation season.

Registration deadline:  April 18, 2014

For an application and detailed schedule contact:  Janice Greg or Lenore Chavez at the Linn County Extension Office (541) 967-3871

Training is held at the

Linn County Extension Office104 4th St, Albany, OR 

Unintended? Unanticipated? Un…?

Evaluation is an Everyday Activity - Fri, 06/27/2014 - 4:57pm

A colleague asked, “How do you design an evaluation that can identify unintended consequences?” This was based on a statement about methodologies that “only measure the extent to which intended results have been achieved and are not able to capture unintended outcomes (see AEA365). (The cartoon is attributed to Rob Cottingham.)

Really good question. Unintended consequences are just that–outcomes which are not what you think will happen with the program you are implementing. This is where program theory comes into play. When you model the program, you think of what you want to happen. What you want to happen is usually supported by the literature, not your gut (intuition may be useful for unintended, however). A logic model lists as outcome the “intended” outcomes (consequences). So you run your program and you get something else, not necessarily bad, just not what you expected; the outcome is unintended.

Program theory can advise you that other outcomes could happen. How do you design your evaluation so that you can capture those. Mazmanian in his 1998 study on intention to change had an unintended outcome; one that has applications to any adult learning experience (1). So what method do you use to get at these? A general question, open ended? Perhaps. Many (most?) people won’t respond to open ended questions–takes too much time. OK. I can live with that. So what do you do instead? What does the literature say could happen? Even if you didn’t design the program for that outcome. Ask that question. Along with the questions about what you expect to happen.

How would you represent this in your logic model–by the ubiquitous “other”? Perhaps. Certainly easy that way. Again, look at program theory. What does it say? Then use what is said there. Or use “other”–then you are getting back to the open ended questions and run the risk of not getting a response. If you only model “other”–do you really know what that “other” is?

I know that I won’t be able to get to world peace, so I look for what I can evaluate and since I doubt I’ll have enough money to actually go and observe behaviors (certainly the ideal), I have to ask a question. In your question asking, you want a response right? Then ask the specific question. Ask it in a way that elicits program influence–how confident the respondent is that X happened? How confident the respondent is that they can do X? How confident is the respondent that this outcome could have happened? You could ask if X happened (yes/no) and then ask the confidence questions (confidence questions are also known as self-efficacy). Bandura will be proud. See   OR   OR   (for discussions of self-efficacy and social learning).

my

molly.

1. Mazmanian, P. E., Daffron, S. R., Johnson, R. E., Davis, D. A., Kantrowitz, M. P. (1998). Information about barriers to planned change: A randomized controlled trial involving continuing medical education lectures and commitment to change. Academic Medicine 73(8), 882-886.

Categories: OSU Extension Blogs

What’s causing all that die-back in Incense-cedar?

Amy Grotta's Tree Topics - Fri, 06/27/2014 - 2:44pm
A ratty-looking incense-cedar near Corvallis

by Brad Withrow-Robinson, OSU Forestry & Natural Resources Extension, Benton, Linn and Polk Counties

You’ve probably noticed that incense-cedar (Calocedrus decurrens) is looking pretty ratty in the mid-Willamette Valley this year.
Driving around, I am seeing many trees showing a mosaic of healthy and dead foliage. The dead foliage is reddish to muddy brown and may be individual fronds or small branches. It often seems to be in the lower parts of the tree. Symptoms seem to vary dramatically between trees, even adjacent ones.
So what is going on? Quite likely any of several things.
Incense-cedar rust  is a common and familiar foliar disease. It is most recognizable in the spring, when it produces orange gobs of jelly-like goo on the infected fronds. It commonly kills small sprays of leaves and causes a loss of tree vigor in severe cases.
Then there is the less-well-known incense-cedar branch canker  which has been showing up in our area recently. It too can cause branch die-back by killing small branches, generally in lower sections of the tree. It seems to hit mature landscape plants. Look for canker lesions and swellings on branches. The canker is sunken, generally a distinct line between live and dead tissue can be seen if you cut back the bark.
Finally, we had a couple periods of record cold weather last winter, with recurring sub-zero temperatures in some areas. I am not seeing injury patterns typical of freeze damage (zones of dead needles, often on the south side of the tree), but suspect that winter temperatures could be a contributing factor.
As I nose around, I’ve found cankers on some trees, and no clear causal symptoms on others. So I cannot blame this die back on any one thing.
Whatever is going on for these individual trees, it is worth noting that incense-cedar is kind of an exotic tree. Sure, it is a native Oregon tree, but it was not a common tree in the Valley historically. We lie at the extreme northern edge of incense-cedar’s native range, a situation where it will likely experience stressful conditions. So it should not be surprising to see it looking ratty from time to time.

Some typical, yet inconclusive symptoms….

 

 

Categories: OSU Extension Blogs

The boom-and-bust life of defoliating insects

Amy Grotta's Tree Topics - Fri, 06/20/2014 - 12:35pm

By Amy Grotta, OSU Forestry & Natural Resources Extension – Columbia, Washington & Yamhill Counties

It is shaping up to be another exciting year in forest health here in northwest Oregon. Fortunately, neither of the two defoliating insects currently on the scene are serious threats to forest or human health, but they are certainly causing a stir.

Right now, Columbia County is in the midst of the largest documented western tent caterpillar outbreak that Oregon has seen in two decades, according to the Oregon Department of Forestry. I first noticed a few tent caterpillar clusters on one site in the area two years ago. Last summer, our Extension office received many calls as the caterpillar population built up.  Aerial surveys done a few weeks ago show that at least 13,000 acres are affected in the county this year.

Map and aerial view showing extent of western tent caterpillar defoliation, early June. Affected areas are brown in the photo. Source: Oregon Department of Forestry

The caterpillars are everywhere in the most heavily affected areas. It’s impossible to move without stepping on them, and looking up through a stand of alder, it looks like early spring as there are no leaves left on the trees.

Western tent caterpillars infected by a virus hang in an upside-down V. Photo: Amy Grotta

When the population gets to this level, natural parasites and diseases set in. Upon closer inspection, one can see that some of the caterpillars are hanging limply from their midsections: a symptom that these diseases are beginning to take hold, signaling the end of the boom years and the beginning of the bust.

Other defoliating insects follow similar boom-and-bust cycles, in concert with their respective natural enemies. The western oak looper, which made its appearance in 2012 and 2013 in the mid-Willamette Valley, and the pine butterfly, which affected over 250,000 acres in eastern Oregon in 2011-12, are two examples. Reports are beginning to trickle in that the oak looper is still on the scene in places this year, but the pine butterfly outbreak is over. In 2013, researchers in eastern Oregon observed abundant “boom” populations of two insects that are predators of the pine butterfly larvae.

In Columbia County, 2014 will go down in the books as another “year of the caterpillar”. Longtime residents can recall the years marked by previous outbreaks of these insects, just as with big floods and wind storms. One Rainier old-timer recalls another big tent caterpillar year in the 1950’s.

The interactions between these forest insects and their natural enemies are an example of how biodiversity at the smallest scale within a forest system leads to patterns that we can observe. Sadly, in our coastal ecosystem, a pathogen is killing off sea stars in unprecedented numbers. It remains to be seen whether the sea stars will be able to rebound, or if they will be busted for good.

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