2010 Outreach & Engagement Conference

This is an open business meeting for the OAEA (election of officers, committees, other business). All interested persons are welcome.
You can start this early morning with a hot plate of scrambled eggs mixed with onions, peppers and Tillamook cheese, homestyle O'Brien potatoes, hickory smoked bacon and sausage links. Includes fresh fruit, bagels with cream cheese or peanut butter, orange juice, coffee and tea.

(Program leaders and department heads are welcomed!)

Take this opportunity with Sonny and Scott to discuss working relationships among OSU Extension offices, branch experiment stations, and research and Extension centers.

FAJITA BAR:
Chicken, peppers, onions, flour tortillas and all the condiments. Includes refried beans, black bean and rice salad, tortilla chips, mixed green salad, dessert and sodas.

Let the "celebration" begin!
Presentation of Awards
OSUEA Awards
ESP Awards
Alberta Johnston Award for Extension Leadership
Alberta Johnston Award for Extension Education
Oscar Hagg Extension Communication Award
4 - 5 PM Search for Excellence presentations
Raffle prizes will be interspersed throughout the afternoon with time for poster viewing and updating your OSUEA membership.

Enjoy this one hour opening reception to catch up with colleagues and friends from around the state and campus before the Cooperators and 4H Hall of Fame Dinner and Awards. There will be light snacks and a no host bar.

You will be served a delectable dinner and celebrate the extraordinary work of our volunteers from around the state. Awards presented will be 4-H Hall of Fame, ESP Friends of Extension and OSUEA Cooperators.

VEGETARIAN OPTION
Rice, vegetable and parmesan stuffed portabella mushroom, salad of mixed baby greens with apples, pears, crumbled bleu cheese, toasted hazelnuts and choice of dressing, roasted seasonal vegetables, red potatoes roasted with rosemary and garlic.
Choice of apple crisp or cheesecake with raspberry or chocolate sauce.

You will be served a delectable dinner and celebrate the extraordinary work of our volunteers from around the state. Awards presented will be 4-H Hall of Fame, ESP Friends of Extension and OSUEA Cooperators.

BEEF OPTION:
Filet Mignon with Bearnaise sauce, salad of mixed baby greens with apples, pears, crumbled bleu cheese, toasted hazelnuts and choice of dressing, roasted seasonal vegetables, red potatoes roasted with rosemary and garlic.
Choice of apple crisp or cheesecake with raspberry or chocolate sauce.

You will be served a delectable dinner and celebrate the extraordinary work of our volunteers from around the state. Awards presented will be 4-H Hall of Fame, ESP Friends of Extension and OSUEA Cooperators.

SALMON OPTION:
Citrus and white wine baked salmon with dill sauce, salad of mixed baby greens with apples, pears, crumbled bleu cheese, toasted hazelnuts and choice of dressing, roasted seasonal vegetables, red potatoes roasted with rosemary and garlic.
Choice of apple crisp or cheesecake with raspberry or chocolate sauce.

On your way into the meeting stop by for a cup of fresh hot coffee or tea, orange juice or milk accompanied with a fresh fruit tray, assorted coffee cakes, danish, muffins, pecan streusel cake and blackberry streusel.

The morning program will include:
- "Toward a Common History" - Readers Theater (your esteemed colleagues will be the readers!)
- "Cooperative Extension: Ever Changing – Still the Same"- Dr. Martha Nall, U of KY
- Centennial Launch
- Extensions Impact Video
- "Pulpits, Prisons and Poetry: Using Radical Outreach to Engage the Public" - Dr. Nalini Nadkarni, Evergreen University, WA

Order a boxed lunch of your choice, grab a chair, relax, catch up, network, call in or log on if you must! Afternoon field trips will begin from the Alumni Center at 1pm.
TURKEY CLUB SANDWICH
Turkey, bacon, cheddar cheese, lettuce, tomato on fresh whole wheat bread, potato or pasta salad, fresh fruit cup, brownie and beverage.

Order a boxed lunch of your choice, grab a chair, relax, catch up, network, call in or log on if you must! Afternoon field trips will begin from the Alumni Center at 1pm.
FLANK STEAK SANDWICH
Thinly sliced flank steak is accompanied with pepperjack cheese, lettuce and tomato. Served with fresh fruit cup, pasta or potato salad, brownie and beverage.

Order a boxed lunch of your choice, grab a chair, relax, catch up, network, call in or log on if you must! Afternoon field trips will begin from the Alumni Center at 1pm.
ALBACORE TUNA SANDWICH
Albacore tuna, red onions, sweet relish and mayo on a soft kaiser roll. Served with fresh fruit cup, pasta or potato salad, brownie and beverage.

Order a boxed lunch of your choice, grab a chair, relax, catch up, network, call in or log on if you must! Afternoon field trips will begin from the Alumni Center at 1pm.
VEGETARIAN WRAP
A medley of fresh grilled vegetables, lettuce, cream cheese, pesto mayo wrapped in a whole wheat tortilla. Served with fresh fruit cup, pasta or potato salad, brownie and beverage.

Order a boxed lunch of your choice, grab a chair, relax, catch up, network, call in or log on if you must! Afternoon field trips will begin from the Alumni Center at 1pm.
CHICKEN CAESAR SALAD
Chicken breast strips, crisp romaine lettuce, parmesan cheese and crispy croutons with Caesar dressing. Served with fruit cup, brownie and beverage.

VETERINARY DIAGNOSITIC LABS
You will learn the diversity of what the VDL does, with respect to both animal and human health and walk through several labs.
Do you work with livestock producers or 4-H livestock programs? Do you own a pet, or are you concerned about zoonotic diseases? The OSU Veterinary Diagnostic Laboratory provides a full range of animal disease diagnostic services to livestock producers, pet owners, veterinarians and biomedical researchers. The lab is an important partner in public health programs – surveying an array of animals for diseases that can be transmitted between animals and humans (e.g. West Nile, H1N1 influenza, rabies). Learn about the services that the Laboratory can offer your stakeholders. If interest and time allows, you will learn how to collect and submit samples/specimens for testing.
This will be a WALKING or self drive tour to the Vet Labs.

The Hoover Habitat Heros Make it Happen! Maggie Livesay will drive the VAN and guide your tour of the 4-H Wildlife Stewards Habitat Education site at Hoover Elementary School in Corvallis. Outdoor learning centers provide rich and varied learning environments for students and teachers alike. Trained volunteers and teachers engage students who become excited to explore and learn about local ecology outside the classroom. Join 4-H Wildlife Stewards, Wendy Williams, Jo Albers and Barb Macal, Hoover principal, Bryan Taylor, teachers and students to see what really happens at these sites.
(Wear sturdy shoes that may get muddy and raincoat/umbrella if needed.)

This guided WALKING tour around campus will highlight fascinating facts about the development of the OSU campus, which was designated a National Register of Historic Places historic district in 2008. The tour will include discussion of several iconic historic buildings, such as Benton Hall, Waldo Hall, the Memorial Union, the Women’s Building, Weatherford Hall and Gill Coliseum; the architects who designed these buildings; and many of OSU’s newer buildings, such as the CH2MHill Alumni and the Valley Library. The tour will also feature many of OSU’s landscape elements, unique and significant trees which contribute to our campus being considered one of the most beautiful in the nation.
Be prepared for any weather as you will be outside for the entire WALKING tour.

Which annual plants are hardy to your area? Which ones attract beneficial insects? How can you build a green wall? What are the benefits of green roofs? How does horticulture inform ecological restoration? Tour the Oak Creek Center for Urban Horticulture to get a first-hand look at research and demonstrations that support sustainable gardening and landscaping in Oregon. As a bonus, you can peek inside a bee-hive (weather-permitting) and tour the apiary to learn more about honey bees and the challenges faced by bee keepers and the growers that depend upon honey bees for pollination.
This tour will use a Motor Pool VAN (or self drive) from the Alumni Center to the Oak Creek Center.

This will be a WALKING or self drive field trip from the Alumni Center to Wiegand Hall where you will meet the fascinating fermentation tour guides. You will visit five different research centers in three nearby buidlings.

RESEARCH BREWERY (Food Science): used for research (Dr. Shellhammer conducts research mainly on hops), education (including hands on experience for the students), and industry (for research and development). You will see a versatile brewery that is capable of producing almost any style of beer found in the world.

BARLEY BREEDING Program (Crop and Soil Science): West Green house holds new varieties of barley that may someday be in your next Oregon beer. Find out what it takes to breed a good malting variety of barley.

RESEARCH WINERY (Food Science): this is a vital part of the new Oregon Wine Institute. The winery is used to produce small scale wines for many aspects of research, viticultural practices, varieties of grapes, processing issues to name a few. Students also get hands on experience in the production of wine.

BAKERY (Crop and Soil Science): Our research bakery is where the rubber hits the road for wheat breeding - we have to see if it makes good bread or other baked products. Some of the best bread around comes out of this lab - and you can't find it in any store.

DAIRY (Food Science): This newly FDA certified creamery is being used for education (students and industry) and as an incubator for start-up cheese companies. A multitude of cheeses can be produced here but the focus is on artisan cheeses.

Do your growers utilize the services of the OSU Seed Lab? Does your Extension office accept seed samples? If you are interested in knowing how seeds are tested, what tests are available, how tests are conducted and how the resources of the OSU Seed Laboratory can support your research and extension efforts.... this hands-on tour is for you! Learn more about what happens to seed samples, once they are sent to the official seed testing laboratory of the State of Oregon. The OSU Seed Lab has offered testing services continuously since 1909, and annually tests more than 200 different kinds seed products, representing about 14,000 samples in more than 30,000 different tests. Learn how the lab checks for impurities, germination rate, vigor and other traits that have established Oregon seed products as some of the best in the world.
This will be a WALKING or self drive tour from the Alumni Center to the Seed Lab on Campus Way between 30th & 35th.

Tour OSU’s Wave Research Lab and learn about coastal engineering, hazards and related research. The tour will include a presentation, videos of tsunami testing and a tour of the lab which includes a large wave flume and tsunami wave basin. A wave demonstration will be provided as long as current research doesn’t conflict with the demonstration. Review their website at http://wave.oregonstate.edu for more information on the Research Lab facility and current research.
Pat Corcoran will participate and share information about Oregon Sea Grant's Coastal Hazards Extension and research projects.

This tour will use a Motor pool VAN. The facility is not heated so dress appropriately.

Tour the research and teaching Dairy Center. The facilities tour will include the main barn, dry cow barn, breeding heifer barn, wyatt barn, a treatment and surgery area, loading pens and chute, lab, classroom, milking parlor and milk house. The dairy houses a variety of cow breeds and ages throughout the year. Participants will learn about the most recent dairy research project and the unique milking system utilized here.

Then we're off to the Horse Center where you will learn about the nationally ranked Intercollegiate Horse Show Association(IHSA) program. There are approximately 10 horses owned by OSU, including a riding string, broodmares, and foals. Most of the horses you see in our barns are used as teaching horses for OSU students.

Facilities on the 250 acre farm include indoor and outdoor arenas, an outdoor riding track, a 38 stall main barn, 7 stall staff barn, 12 stall research/foaling barn, 12 stall breezeway barn, turnout pastures and paddocks, a hay barn, and hay fields.

This tour will use a Motor Pool VAN.

We've changed the location of our Happy Hour! After the field trips there will be a break until 5 pm when we'll gather at our dinner destination, Corvallis Country Club for Social Hour. Catch up, tell us about your tours and relax! There will be light appetizers and their bar is always open. It's just a few minutes from campus to the south. A short message from Scott will begin around 6 pm before dinner.

Retirees and all Extension faculty and staff are invited to this casual yet special centennial dinner and yes, more celebration!
The menu includes BBQ chicken, hamburgers, gardenburgers, sides, salads and a centennial birthday cake. A no host bar will be open all evening.

Directions will be posted on the Extension website and available at the Alumni Center on Nov 18th. Allow 5 - 10 minutes for the drive.

Begin the morning with a hot cup of coffee or tea, juice and choice of continental breakfast treats. All University faculty and staff are invited to this program. Scott Reed will host the days events.

The morning‘s theme is “Collaborate and Celebrate", recognizing the University’s core value of the outreach and engagement mission . . . proactive collaboration with partners within and outside of OSU. It will be a time to revisit the mission of outreach and engagement, what it means to OSU as an institution and to you the faculty and staff who make this important mission a reality. Through the words of our president Ed Ray, the insights of engaged scholar Lorilee Sandmann from the University of Georgia, and examples of OSU faculty who are successful engagement practitioners, catch the vision and spirit of outreach and engagement.

Our Vice Provost and Associate Provosts will address the progress made on our Strategic Plan and Implementation Teams. They will give us updates on, where we are and where we're headed.
- Where are we in the integration and implementation process?
- How will the division and its units be transformed?
- Goals for the future
- Lessons we've learned
- Implementation Teams progress

You will be served delicious lasagna rolls with a hearty vegetable marinara sauce, buttered green beans, and caesar salad with warm garlic bread. Desserts will be rich chocolate mousse or lemon cake with raspberry drizzle. Soda, coffee, lemonade or water will be available.

Following lunch Scott will present the 2010 University Outreach and Engagement Vice Provost Awards for Excellence in:
Service
Strategic Impact
Program Support
Innovation
Diversity