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