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Oregon Tree Farm System

Forestry Events - Tue, 05/05/2015 - 2:35pm
Tuesday, May 5, 2015 9:00 AM - 1:00 PM

This training session is for any forestry professional interested in becoming a “certified” Tree Farm inspector or for current inspectors who need to be brought up-to-date on the new 2015 Tree Farm standards.

Who should attend:

-Professional foresters interested in becoming certified tree farm inspectors

-Previously certified Tree Farm inspectors who need to be updated on the new 2015 Tree Farm System Standards

Continuing Forestry Education Credits Available!

Corvallis Science Pub: An acidic ocean?

Breaking Waves - Tue, 05/05/2015 - 11:19am

It’s been called the “evil twin” of climate change. As the oceans absorb carbon dioxide from the atmosphere and surface waters become more acidic, changes to marine ecosystems are likely to follow. Coral reefs, shell-forming organisms and the fish and marine mammals that depend on them are at risk.

At the May 11 Corvallis Science Pub, George Waldbusser will describe what scientists know about the biological effects of ocean acidification. The Science Pub presentation is free and open to the public. It begins at 6 p.m. at the Old World Deli, 341 S.W. 2nd St. in Corvallis.

On average, the oceans are about 30 percent more acidic today than they were a century ago, and impacts are already being seen along the West Coast. Waldbusser and his students have turned their attention to the region’s oyster industry, which had $73 million in sales in 2009.

Oyster larvae are sensitive to acidification and Waldbusser, an assistant professor in Oregon State’s College of Earth, Ocean, and Atmospheric Sciences, is working to understand why.

“With larval oysters, what we see are developmental issues,” he said. “From the time eggs are fertilized, Pacific oyster larvae will precipitate roughly 90 percent of their body weight as a calcium carbonate shell within 48 hours.”

His research has been supported by the National Oceanic and Atmospheric Administration, the U.S. Department of Agriculture, Oregon Sea Grant and other agencies.

Learn more:

 

The post Corvallis Science Pub: An acidic ocean? appeared first on Breaking Waves.

Categories: OSU Extension Blogs

Corvallis Science Pub: An acidic ocean?

Sea Grant - Tue, 05/05/2015 - 11:19am

It’s been called the “evil twin” of climate change. As the oceans absorb carbon dioxide from the atmosphere and surface waters become more acidic, changes to marine ecosystems are likely to follow. Coral reefs, shell-forming organisms and the fish and marine mammals that depend on them are at risk.

At the May 11 Corvallis Science Pub, George Waldbusser will describe what scientists know about the biological effects of ocean acidification. The Science Pub presentation is free and open to the public. It begins at 6 p.m. at the Old World Deli, 341 S.W. 2nd St. in Corvallis.

On average, the oceans are about 30 percent more acidic today than they were a century ago, and impacts are already being seen along the West Coast. Waldbusser and his students have turned their attention to the region’s oyster industry, which had $73 million in sales in 2009.

Oyster larvae are sensitive to acidification and Waldbusser, an assistant professor in Oregon State’s College of Earth, Ocean, and Atmospheric Sciences, is working to understand why.

“With larval oysters, what we see are developmental issues,” he said. “From the time eggs are fertilized, Pacific oyster larvae will precipitate roughly 90 percent of their body weight as a calcium carbonate shell within 48 hours.”

His research has been supported by the National Oceanic and Atmospheric Administration, the U.S. Department of Agriculture, Oregon Sea Grant and other agencies.

Learn more:

 

The post Corvallis Science Pub: An acidic ocean? appeared first on Breaking Waves.

Categories: OSU Extension Blogs

OSU Child Development Center Open House

Health & Wellness Events - Mon, 05/04/2015 - 2:37pm
Monday, May 4, 2015 (all day event)

Come to the OSU Child Development Center and see what we’re all about during our open house Monday, May 4, at Bates Hall. Visit and play in the classrooms, meet instructors and more! While the children enjoy a puppet show and story time, parents can learn important information about the center. Light refreshments provided. For open house times and more information, contact hunts@orst.edu, kathleen.mcdonnell@oregonstate.edu, or visit health.oregonstate.edu/osuchild.

Woodland owner and canine companion “dig deep” into truffle hunting

Amy Grotta's Tree Topics - Mon, 05/04/2015 - 1:31pm

By Brandy Saffell, Education Program Assistant, OSU Forestry & Natural Resources Extension

Part I: Gucci and the Joriad

OSU Master Woodland Manager Marilyn Richen and her family own forest land in Columbia County. Her story about Gucci, her yellow lab, and the Joriad Truffle Hunting Competition is a modern day retelling of The Ugly Duckling.

Gucci was born into a training program for Guide Dogs for the Blind. Sadly, she could not stay in the program because of scavenging behaviors (i.e. seeking out and nabbing food). The upside of this otherwise disappointing situation was that Marilyn and her partner, Tammy Jackson, could officially adopt Gucci. They decided, though, that they desperately needed to find some sort of activity or training to help focus Gucci’s excessive energy.

Marilyn Richen’s dog, Gucci, on a forest truffle hunt (Photo: Jeannine May)

This is where truffles enter the tale. Truffles are fungi that develop underground in symbiotic association with the roots of trees; they are also a culinary delicacy. Marilyn has had an interest in truffles for many years and has attended several truffle classes including those offered at Tree School and through the Oregon Woodland Cooperative. She was also aware of truffle hunting with dogs but did not have a dog to train until Gucci came along. Could truffle hunting be a way to channel Gucci’s energy into something productive?

In 2013, Marilyn, Tammy, and Gucci began working with a truffle dog trainer, Jeannine May. The training regime involved weekly practice with Jeannine and then daily reinforcement of the skills that she taught.  Gucci was finding truffles in the wild regularly by the end of the truffle season (roughly December through February). This past season, Gucci went out truffle hunting once or twice per week, gradually improving her ability to identify truffles and dig them up. The time had come to put Gucci’s sniffer to the test against other dogs.

Marilyn and Tammy entered Gucci in the Joriad, a North American Truffle Dog Competition event. Gucci passed with flying colors in the qualifying rounds, which took place in an arena filled with hidden truffle-scented objects. She proceeded with five other competitors to the final field round: a foggy, dense Christmas tree farm near Eugene. Each contender embarked on their own in the woods, searching for as many wild truffles as they could find in one hour. Gucci won, and although the results were not made public, she was rumored to have found more than twice the number of truffles than the second runner-up. Our champion, Gucci, had undergone her transformation from the storybook ugly duckling into a truffle-hunting swan.

Gucci and Marilyn in a qualifying round at the Joriad Truffle Dog Competition (Photo: Jeannine May)

Part II: Opportunities for Landowners

When I consider this story about Gucci, I see an opportunity for landowners to embrace truffles as a non-timber forest product. Truffle hunting has been a tradition in southern Europe for centuries and remain a highly esteemed product up there with foie gras and caviar. Although there are thousands of truffle varieties, the most widely known and prized are French black perigords and Italian whites. The market value of European black and white truffles can be anywhere from $1,000 to $3,000 per pound. In the U.S., truffles grow especially well in the mild climate of the Pacific Northwest, primarily west of the Cascades. Oregon has its own native black and white truffles and peak production is found in dense, coastal Douglas-fir stands, around 15 to 25 years old. Despite the fact that these stands are common throughout our region, only a small percentage of the potential truffle crop is harvested each year (about 13,500 pounds). Part of the reason is that most commercially productive truffle habitat is on privately owned lands, but more importantly, the truffle market in Oregon is largely undeveloped.

In recent years, Oregon black and white truffles have been valued at around $320 and $220 per pound, respectively; much lower than their European relatives. Poor quality control has been suggested as one factor in the lower value of Oregon truffles. A large proportion of our truffles are harvested by raking the surface of the forest floor to uncover the hidden crop. Raking typically unearths immature truffles, which lack the savory taste that develops with ripeness. In turn, Oregon truffles have earned a bad name as less potent than European varieties.

Oregon white truffles (Photo: Francis Storr)

Marilyn has found both black and white truffles on her 450 acres, but only a few ounces here and there. “For now, it’s a hobby,” she says. But she and Tammy see the potential for profit from truffling in Oregon, which is still a very young science. They excitedly share with me that they have found truffles far outside peak season and sometimes even in atypical forest habitat. “This is where training dogs can be useful,” says Tammy. They only find mature truffles (so there is inherent quality control) and will tell you what is out there on your property throughout the year.

So what are some options for landowners to explore? You can look into training your own dog and explore the potential of your property. You could also lease your property to truffle hunters and take a share of the profits or agree upon a flat fee. Consider using a harvest permit and products sale document with your hunters. Another interesting possibility is hosting truffle forays, which are high-end events where a small group will pay to be led on a truffle hunt with dogs on the property followed by a chef curated, truffle-themed dinner. You can also look into cultivating truffles, a process that requires heavy investment but can potentially yield large quantities. For more information about Oregon truffles and other non-timber forest products: http://ntfpinfo.us/publications/index.html.

Editor’s note: since this article was written, the South County Spotlight also wrote an article about Marilyn and Gucci. 

The post Woodland owner and canine companion “dig deep” into truffle hunting appeared first on TreeTopics.

Categories: OSU Extension Blogs

Oregon Woodland Cooperative Annual Meeting

Forestry Events - Sat, 05/02/2015 - 2:36pm
Saturday, May 2, 2015 9:00 AM - 2:00 PM

Chuck Price Tree Farm near Gaston.

Tours and discussion on how to add value to your tree farm.  All are welcome.

Come see what OWC is about.  OWC will provide a main dish for the potluck; bring something to share.

 

Woodland Management - Tangent

Forestry Events - Sat, 05/02/2015 - 2:36pm
Saturday, May 2, 2015 9:00 AM - 3:00 PM
Pre-registration required.  Register online for Tangent class, see flyer for additional details

Woman Owning Woodlands Network

Forestry Events - Sat, 05/02/2015 - 2:36pm
Saturday, May 2, 2015 11:00 AM - 2:00 PM
Take a walk in the woods at WOWNet member Linda's property. Linda has a home on 16 acres that was clear cut in 2001 that they have been trying to "put back together" since the scotch broom took over. It was replanted in 2002 and then again in 2009. The property is home to many beautiful wildflowers that should be in bloom at the time of our walk. Join us for some great discussion about everything happening on Linda’s property and more! Following the walk we will have a potluck so please bring your favorite lunchtime snack to share with everyone. RSVP to Tiffany Fegel, WOWnet coordinator.

Moms & Family Weekend Tea Event

Food Events - Sat, 05/02/2015 - 2:36pm
Saturday, May 2, 2015 3:00 PM - 5:00 PM

We'll be learning about tea, making our own tea blends, decorating mugs, learning food science trivia, and enjoying some delicious pastries. 


Space is limited, so please RSVP wiith Kaitlyn Kornberg via kornberk@onid.oregonstate.edu as soon as you are able!

 The cost covers each student/parent pair!

Common Ground, Common Goals, Common Solutions

Forestry Events - Fri, 05/01/2015 - 2:37pm
Wednesday, April 29, 2015 - Friday, May 1, 2015 (all day event)

The Oregon Society of American Foresters and the Oregon Chapter of The Wildlife Society will hold a joint annual meeting in Eugene, April 29 to May 1. The theme is "Common Ground, Common Goals, Common Solutions."

"This meeting, for me, is a chance to bring together both professions to continue the conversation about wildlife and working forests," says Fran Cafferata Coe, who serves on the boards of both organizations. 

Cafferata Coe praises the organizing teams from both groups, saying the event will include a wide array of workshops and tours. "There'll be something for everyone," she says.

CPHHS Research Seminar

Health & Wellness Events - Fri, 05/01/2015 - 2:37pm
Friday, May 1, 2015 12:00 PM - 1:00 PM

Jennifer Faith, PhD, Healthcare-Related Predictors and Consequences of Using the Internet for Health Information and Support

Alicia Dixon-Ibarra, PhD, MPH, Health Status of Adults "Aging With" vs "Aging Into" Disability

Paulina Kaiser, PhD ,MPH, Strengthening Causal Inferences from Observational Data: Statin Use and Cardiovascular Events in the Cardiovascular Health Study

Andy Larkin, PhD, Watch the Road: Utilizing Global Data Sets to Predict Worldwide Traffic-Related Air Pollution and Effects on Human Health

Schools, communities celebrate STEM Week Oregon

Breaking Waves - Wed, 04/29/2015 - 1:00pm

Schools, communities and organizations across the state will take part May 2-10 in STEM Week Oregon, a statewide movement to raise awareness, celebrate and engage young people in learning science, technology, engineering and math.

There’s still time to get involved, by joining in an activity that’s already planned – or coming up with your own. Teachers and their students, parents and their children, community groups and businesses get ideas and register their events at http://stemoregon.org/stemweek/ .

Organizers also invite STEM professionals and companies to volunteer at local schools, talk about their careers and research, or host a field trip for students during the week. Colleges and universities, meanwhile, are invited to host STEM activities for students and the broader community, and encourage students and faculty to sign up with STEMOregon for more ways to get involved.

The post Schools, communities celebrate STEM Week Oregon 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