Describes mechanical ways to reduce hazardous fuels on woodland properties, including Slashbuster-type machines, grinders, and masticators. Outlines considerations in using mechanical methods: move-in cost and parcel size, site impacts, and maintenance.
Tells various ways to use and dispose of woody material left after a thinning or harvest on forest land. Uses include sawlogs, posts and poles, firewood, and biomass fuel. Describes slash-disposal options: cut and...
Fire is an important natural disturbance that helps maintain the health and diversity of our forests and grasslands. Wildfires, however, are behaving differently than historically described due to a number of factors,...
This is a manual that helps homeowners and neighborhoods prepare their areas and their homes for wildfire. A fire-adapted community is a community located in a fire-prone area that requires little assistance from ...
This is a manual that helps homeowners and neighborhoods prepare their areas and their homes for wildfire. A fire-adapted community is a community located in a fire-prone area that requires little assistance from ...
This is the fifth module for EM 9172, the Fire Science Core Curriculum. This curriculum is designed to teach the basics of fire to non-fire-professional community members, including instructors and landowners, such ...
Dan Leavell, Carrie Berger, Stephen Fitzgerald, Robert (Bob) Parker |
Sep 2017 |
Extension Catalog publicationPeer reviewed (Orange level)
Credit: Ken Bevis, Washington Department of Natural Resources (Cropped from original)
Burning the slash left behind after a logging operation isn't the only method for getting rid of it. Among the alternatives are piling but not burning, "forestry mulching," creating biochar and doing nothing.
A collection of articles for growing vegetables in Central Oregon. Include general information, recommendations, soil temperatures, rhubarb, potatoes, cucumbers, beets, carrots, radishes, onions, tomatoes and tomatillos.
It’s important to keep food safety in mind when storing herbs or vegetables such as garlic, mushrooms and chili peppers in oil. The combination of these low-acid foods and oil create an environment for deadly bacteria.