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Tree School Umpqua

Forestry Events - Fri, 03/31/2017 - 2:39pm
Friday, March 31, 2017 (all day event)

This one-day mini-college offers a variety of topics of interest for family forestland owners, foresters, loggers, arborists, teachers, and the general public. This class will be offered at Phoenix Charter School in Roseburg, OR. To be notified of the schedule and registration information, and for more information, call Holly at (541) 672-4461. Also, visit the Douglas County Forestry program website for more information: http://extension.oregonstate.edu/douglas/forestry

The cost for the event is $55 per person before March 1st, and $75 per person for late registration between March 2nd and 19th. Walk in registration is not offered.

Class catalogs will be available the first week of February. Contact the Douglas County Extension office to ensure you receive a copy.


CC Master Gardener Board Meeting

Gardening Events - Fri, 03/31/2017 - 6:06am
Thursday, March 2, 2017 10:30 AM - 11:30 AM

BCMGA Board Meeting

Gardening Events - Fri, 03/31/2017 - 6:06am
Monday, March 6, 2017 1:00 PM - 3:00 PM
Benton County Master Gardener board meeting

International Mass Timber Conference

Forestry Events - Thu, 03/30/2017 - 2:38pm
Tuesday, March 28, 2017 - Thursday, March 30, 2017 (all day event)
For more information, http://ow.ly/6Czi304OKuJ

Cruise, Fall, Buck, & Scale

Forestry Events - Thu, 03/30/2017 - 6:07am
Saturday, April 22, 2017 9:00 AM - 12:00 PM
In this field event we will take you through the process required to prepare a tree(s) for market. Including measuring volume, safely cutting, bucking to generate revenue, and scaling.


Small Farms Events - Wed, 03/29/2017 - 2:37pm
Wednesday, March 29, 2017 5:00 PM - 8:00 PM
Wednesday evenings March 29;  April 5 and 12
This three-session course provides an excellent framework to help new farmers assess their skills and interests, learn the realities of farm business ownership, and become connected to local resources. The aim is to help those thinking about small-scale commercial farming learn what it will take to start and manage a farm business, and decide whether that is something they really want to pursue.
Register on line: http://bit.ly/JacksonSmallFarmDream
Categories: OSU Extension Blogs

Woodland Management - Mapleton

Forestry Events - Tue, 03/28/2017 - 2:38pm
Tuesday, March 28, 2017 6:30 PM - 9:30 PM

This six-session course is ideal for anyone who is just starting out taking care of a woodland property. Topics covered include:

•Getting started: Assessing your property and your site •What’s going on in your woods? Understanding tree biology and forest ecology •Taking care of your woods: Tree planting, care for an established forest, weed control •Getting it done : Safety, timber sale logistics, and laws and regulations •Field trip :  See real examples of things learned in class

Information and Registration 

Is this blog making a difference: Update.

Evaluation is an Everyday Activity - Mon, 03/27/2017 - 4:52pm

I’m an evaluator. I want to make a difference in my programs.

One program that I run is this blog.

I want to know if I am making a difference because that is what evaluation is.


I have over 300 comments on the blog post by this title currently in my queue.

These need to be read (definitely). Reacted to (or not). Approved (or not).

Perhaps that there is over 300 comments is a measure of difference to the reader; perhaps not.

I am curious as to how people find this particular blog post [Is this blog making a difference (2)].

So here are some of the comments from this post:

    It’s difficult to tell but ultimately, any blog will have it’s own benefits. Keep it up!

    I love reading books and articles and some of those makes difference in my life or my Behavior.

    Your bolg is good and even inspired me too.

    My answer is yes. Your posts were made sense and a difference. If you think that your doing able to help others, keep going and do the best.

    Blogs are really helpful according to me it gives me a freedom to express my knowledge

   …Your article is thought provoking, and I appreciate your post.


This is only a small sample. Most are one line. Occasionally, I get a comment that is longer than one line.

So I will keep on doing what I’m doing–writing weekly (more or less).

New Topic.

The Iranian new year (Norooz) happened March 20, 2017.

Norooz has many spellings.

Like most holidays that have been around for a while, Norooz has a lot of symbolism. Basically, Norooz is the beginning of spring in the northern hemisphere. (I have friends in the southern hemisphere who decry my acknowledgement of this holiday as it is the beginning of Autumn where they are.)

Each year, I celebrate the holiday in verse. The offering this year follows: (I include an image of Daphne because Daphne is one of my favorite flowering plants that occurs when Spring comes.)

Once again the new year is here,

giving us the opportunity to see a new world.

Let us hear from the physicist looking deeply,

the chemist breathing completely,

the biologist listening closely.

Not the ideologue or the fanatic.

As we look and breath and listen,

the Mother renews with the new year.


Rejoice. Once again.

Monday, March 20, 2017 at 3:29 am PDT





The post Is this blog making a difference: Update. appeared first on Evaluation is an Everyday Activity.

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.


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