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Two Master Gardeners have been named statewide awardees for their work with the Oregon State University Master Gardener program, and 25 have been recognized as county Master Gardeners of the year.
A limited number of places are open for the Oregon State University Master Gardener online course (Option One) that runs 12 weeks—Sept. 7 to Dec. 14. Registration for Option Two will open in late fall for the course that begins in January 2010.
A celebration of food and agriculture in Oregon continues Sept. 1, when a traveling exhibit of award-winning photos goes on display at the Seafood Consumer Center in Astoria.
Jim Thompson, a sheep specialist with the Oregon State University Extension Service, has received the Extension Award from the Western Section of the American Society of Animal Science. Fred Stormshak, a professor of physiology and biochemistry in OSU's department of animal sciences, has received the Distinguished Service Award from the Society for the Study of Reproduction.
Oregon State University will launch a free online course on Aug. 25 that teaches aging adults how to have a healthy lifestyle. The course, titled "Mastery of Aging Well: A Program for Healthy Living," is divided into five main topics: memory, depression, medication, food and physical activity. It is co-sponsored by AARP Oregon and supported by a grant from the U.S. Department of Agriculture.
A business is more likely to over-comply with environmental regulations if its senior management believes in protecting the environment and that it makes financial sense in the long term, according to a study by an economist at Oregon State University. The study, published online in the Journal of Environmental Management, examined why some firms violate environmental regulatory standards while others exceed them. It used data from a survey that 689 businesses in Oregon answered. The study's author, OSU professor JunJie Wu, said the results could be useful to policymakers when developing strategies to reduce environmental violations and encourage firms to do more than regulations require.
Klamath Basin Fresh Direct has been awarded exclusive rights to grow and market the Purple Pelisse, a new purple fingerling developed by the USDA and three Northwest universities. The potato is the first specialty spud that Oregon State University, the University of Idaho, Washington State University and the U.S. Department of Agriculture have jointly made available for public consumption. It also has three times greater ability to potentially protect cells from damage caused by free radicals compared with the Russet Burbank, a study showed. Its possible health benefits come from antioxidants, which are mainly in the form of anthocyanin pigments and vitamin C. In culinary trials, testers found that the Purple Pelisse is ideal for boiling and baking and that its chips retain their bright purple color and resist fading.