Strengthening Family & Community Health

New strategies save money and reduce children’s exposure to pesticides
People learn to use native plants, conserve water and grow organic produce
More than 500 crewmembers have completed the classes since 1991

Providing Knowlege for the Marketplace

Varieties are evaluated for yield, disease resistance, cold tolerance and baking quality
Improved purification method keeps oysters alive and doesn't sacrifice taste or texture
Participants learn to design a vineyard, manage pests, and balance yield and fruit quality

Providing Sustainable Food and Shelter

OSU's new hazelnuts are immune to the yield-reducing eastern filbert blight fungus
Halting pest's spread in Oregon is vital to future of hazelnut, wine industries
ODA asks OSU to see if canola can grow in Willamette Valley without pollinating other crops