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Marys River Watershed Council

Forestry Events - Thu, 08/13/2015 - 2:34pm
Thursday, August 13, 2015 7:00 PM - 9:00 PM
Wildfire and Watersheds: Water, Wildlife Habitat & Community Stewardship.

Twilight Tour

Forestry Events - Thu, 08/13/2015 - 2:34pm
Thursday, August 13, 2015 6:00 PM - 8:30 PM
Join us for a Twilight tour of Ilene and Monte Waldorf’s Windy Ridge Tree Farm. They will share their experience and observations from their multi-generational family forest enterprise. The fourth generation is currently involved on their land. Bring your questions with you.
Sights to see and topics for discussion include:
-Opportunities and challenges with foreststewardship across the generations.
-Perspectives on changing times - from wheatfields to Christmas trees to forest.
-Timber harvesting and marketing - how to workwith foresters and loggers to achieve what’sright for you
-Managing fuel breaks, forest fire resistance,and access at the interface with a high-useforest recreation area.
-Firewood processing demonstration.
-Utilizing leftover wood and minor species.
Dress appropriately for weather and walking in the woods. Refreshments provided.
There is no fee, but registration is required.

Grow PDX Radio

Forestry Events - Wed, 08/12/2015 - 2:35pm
Wednesday, August 12, 2015 1:00 PM - 2:00 PM

Congressman Earl  Blumenauer on Grow PDX Radio show with Weston Miler 8/12 from 1:30pm - 2:00pm

What is the US Farm Bill and how does it affect me?  Listen in to Grow PDX radio show with host Weston Miller of OSU on XRAY.fm on Wednesday August 12th  from 1:30pm - 2:00pm to hear special guest, Congressman Earl Blumenauer discuss federal agriculture policy and its impact on Oregonians.  Get educated about this important legislation and learn about Representative Blumenauer’s effort to rally stakeholders in Oregon to “Sing your own Farm Bill.” Join us Wednesday August 12th at 1:30pm on XRAY.fm. 

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Introductory Basic HACCP

Small Farms Events - Wed, 08/12/2015 - 2:35pm
Tuesday, August 11, 2015 8:30 AM - Wednesday, August 12, 2015 4:00 PM

Workshop Objectives
To provide an overview of the prerequisite programs (GMPs, SSOPs) as a foundation for developing HACCP based food safety plans. Participants will work in teams and go through the process of establishing a HACCP based food safety plan for a specific food product.This program will provide information for participants to begin to prepare to come into compliance with the FDA’s mandate to require comprehensive, prevention based controls across the food supply.
 
Event Flyer

Registration Information

Registration Fee: $365 per person Register Early! Space is limited to 24
Registration fee includes coffee breaks and the HACCP textbook. Lunch is on your own.
 
Need more information?
Dr. Mark Daeschel, ph: 541.737.6519
Dr. Yanyun Zhao, ph: 541.737.9151
Registration Information
Debby Yacas, ph: 541.737.6483, or toll-free: 800.823.2357

Categories: OSU Extension Blogs

Twilight Tour - Apiary Tree Farm

Forestry Events - Wed, 08/12/2015 - 2:35pm
Wednesday, August 12, 2015 6:00 PM - 8:00 PM

The Cooney Family hosts this twilight tour. There will be interesting plantings of commercial trees grown in Oregon, including Douglas-fir, Western redcedar, Willamette Valley ponderosa pine, incense-cedar, and Port-Orford-cedar. We will see and discuss tree performance, pruning and thinning practices. There will be an easy walk about 1.5 miles (shelter provided for those who do not wish to walk). Coffee, water, and snacks provided.

No RSVP needed – simply show up and bring along a neighbor for this informal educational gathering.  The driveway is near the junction of Meissner Rd. on Apiary Rd. Look for signs.

Lincoln County Howdy Neighbor Tour

Forestry Events - Sat, 08/08/2015 - 2:37pm
Saturday, August 8, 2015 8:00 AM - 4:00 PM

To learn more about this day of Information and fun , as well as to get complete directions, download a copy of the event flyer here.

Registration is required.  To Register email oswaevents@gmail.com
or call (503) 588-1813 by July 31st
Please mention the event date – August 8th

FREE Admission & Lunch

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Community Forestry Day

Forestry Events - Sat, 08/08/2015 - 2:37pm
Saturday, August 8, 2015 8:30 AM - 4:30 PM

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