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  1. Food Preservation: Basics for Canning Vegetables

    https://ohioline.osu.edu/factsheet/HYG-5344

    Agriculture, and Environmental Sciences; Ohio State University Extension Katharine Shumaker, Educator, Family ... and Consumer Sciences, Ohio State University Extension Preserving food yourself provides an abundant ... processing. Check with your local Ohio State University Extension office for information on this service. ...

  2. Leadership in the City

    https://urban-extension.cfaes.ohio-state.edu/leadership

    over six months so you can balance your day-to-day schedule with professional development. Throughout ... covers activity that took place before June 27, 2025, when Ohio Senate Bill 1 took effect. CFAES has ... Julie Fox, Director – Urban Engagement, Ohio State University Extension. Course manager: Michelle ...

  3. Summer is for Stone Lab

    https://senr.osu.edu/news/summer-stone-lab

    island campus of The Ohio State University on Lake Erie offers two-day, one-week or four- and six-week ...

  4. Support Resources

    https://urban-extension.cfaes.ohio-state.edu/urban-extension-professionals/partnerships/support-resources

    CFAES Government Affairs CFAES Grant Development Support Unit CFAES Human Resources (Ohio State login ... Advancement CFAES Department of Agricultural Communication, Education, and Leadership   The Ohio State ... University  Ohio State Office of the Chief Information Officer Ohio State Planning, Architecture, and Real ...

  5. Shiitake Mushroom Production: Steps to Cultivation and Considerations for Production

    https://ohioline.osu.edu/factsheet/f-0039

    F-0039 Agriculture and Natural Resources 11/14/2023 Erika Lyon, Agriculture and Natural Resources ... Educator, Ohio State University Extension, Jefferson and Harrison Counties Marc Amante, Agriculture and ... Professor of Silviculture and Extension Specialist, Ohio State University Extension Kaylee Toland, Program ...

  6. Attributes and Considerations for the Use of Cereal Rye as a Cover Crop

    https://ohioline.osu.edu/factsheet/anr-0168

    planting corn, terminate cereal rye at least 10–14 days prior to planting to avoid any allelopathic issues ... Extension Associate, The Ohio State University Kelley Tilmon, PhD, Professor of Entomology, The Ohio State ... University Sarah Noggle, Extension Educator, Agriculture and Natural Resources, The Ohio State University The ...

  7. Food Preservation: Making Fruit Leathers

    https://ohioline.osu.edu/factsheet/hyg-5361

    HYG-5361 03/31/2025 Megan Taylor, Educator, Family and Consumer Sciences/4-H, Ohio State ... (myplate.gov/eat-healthy/fruits) Originally written Nov. 7, 2016, by Melinda Hill, Educator, Family and Consumer Sciences, Ohio ... State University Extension; and Katherine Shumaker, Educator, Family and Consumer Sciences, Ohio State ...

  8. Twenty-four outstanding students named 2025 CFAES Distinguished Seniors (this includes 5 seniors from SENR)

    https://senr.osu.edu/news/twenty-four-outstanding-students-named-2025-cfaes-distinguished-seniors-includes-5-seniors-senr

    at The Ohio State University College of Food, Agricultural, and Environmental Sciences (CFAES), the ... and service throughout their time at Ohio State. Recipients are selected based on their ability to ...

  9. Natural Resource Management

    https://senr.osu.edu/undergraduate/majors/natural-resource-management

    Typically, about 1/4 of NRM grads go on to work as rangers, park guides, naturalists, administrators, and ... educators in a parks system. Here are some of their recent destinations:  Cleveland Metroparks, Ohio ...   Columbus and Franklin County Metro Parks, Ohio  Ohio Department of Natural Resources, Ohio  Preservation ...

  10. Food Preservation: Canning Meat, Poultry, and Game

    https://ohioline.osu.edu/factsheet/HYG-5330

    Sciences, Ohio State University Extension The flavor and texture of the final meat, poultry, or game product ... depends on how the  meat is handled following slaughter. Contact your county Ohio State University ... hold longer than a few days, freeze at zero F or lower until canning time. Handle meat rapidly and keep ...

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