News: News Releases

  1. An Ohio wine expert says determining which wine to serve with which cheese is really about finding out what pairs well for your senses. Photo: Thinkstock.

    Local Flavors: Ohio Wines and Cheeses Offer Options for Holiday Pairings

    WOOSTER, Ohio — Want to try local fare to serve for your holiday seasonal celebrations but are unsure of what Ohio wines best complement which cheeses? An Ohio wine expert says determining which wine to serve with which cheese is really about finding out what pairs well for your senses. “There really is no right or wrong when it comes to appropriately pairing wine to food or cheese,” said Todd Steiner, who leads The Ohio State University’s enology program, the science of winemaking, part of the College of Food, Agricultural, and Environmental Sciences. The goal, he says, is to move away from the notion of wines being intimidating and for people not to feel daunted when being introduced to a new wine or when choosing a wine to enjoy with food or,...
  2. ham on holiday dinner table

    Chow Line: Ham probably cooked, but read the label

    We’re having ham for Christmas dinner this year. I believe ham is already cooked, but when I was growing up, I remember my mother always put a glaze on it and baked it in the oven for several hours. Do I have to do that, or can I just warm it up before serving?  Most ham sold in the U.S. is cured and fully cooked, but even in that case, it can still take several hours to warm in the oven. At 325 degrees F, a 6-pound bone-in cooked smoked ham would take nearly 2.5 hours to heat to an internal temperature of 140 degrees. That’s the temperature recommended for reheating most precooked ham sold in the U.S. But be forewarned: There are many different types of ham. Your best bet is to always follow the preparation guidelines on the label. Some types of ham might have all the...
  3. Photo of piggie bank with tight belt

    9 Farm Strategies for a Profitable 2017

    COLUMBUS, Ohio — Despite low commodity prices, Ohio farmers can stay in the black in 2017 — but they will need to tighten their belts and slash expenses, said Barry Ward, agricultural economist at The Ohio State University. “Farmers need to reevaluate all of their inputs in general, and focus on those things that give a clear ROI (return on investment) when corn is bringing $3.50 to $4 per bushel,” said Ward, who works for Ohio State University Extension, the outreach arm of the College of Food, Agricultural, and Environmental Sciences. Ward’s nine strategies: Reevaluate crop production inputs such as prophylactic fungicide applications and specialty fertility products. Forgo phosphorus and potassium fertilizer, if soil tests show there’s enough...
  4. Ohio State Soil Scientist Elected President of International Scientific Society

      COLUMBUS, Ohio — An Ohio State University scientist who led the discovery of the biophysical processes behind a native shrub intercropping system that could transform agricultural practices in parts of sub-Saharan Africa has been elected to lead one of the nation’s premier natural science organizations. Richard Dick, professor in the School of Environment and Natural Resources, was elected the 2018 president of the Soil Science Society of America, which includes a three-year commitment on the SSSA Executive Council, starting January 2017. The school is in the university’s College of Food, Agricultural, and Environmental Sciences. Founded in 1936, SSSA is the professional home for more than 6,300 members and more than 1,000 certified professionals dedicated to...
  5. VIneyard in winter. Photo: Thinkstock

    Grape and Wine Workshop Offers New Approach to Winter Protection Techniques

    PIKETON, Ohio – With temperatures dropping statewide, some of the best ways wine growers and vineyard operators can protect their crops from harsh winter weather is by using high tunnels, employing windbreaks or by selecting cold-hardy cultivars, says a small fruit crops expert with the College of Food, Agricultural, and Environmental Sciences at The Ohio State University. Understanding multiple techniques for protecting wine grapes from cold weather is key for successful vineyard operations, especially in Ohio where temperatures can drop below zero for days on end in winter months, said Gary Gao, an Ohio State University Extension specialist and associate professor of small fruit crops at the Ohio State University South Centers at Piketon. “Smart winter protection...
  6. champagne glasses clinking

    Chow Line: With alcohol, stopping at one or two is best

    During the holidays, I have to admit that I tend to drink more alcohol than usual. I think I could use a reality check. When you’re out with friends or at a party, how much is enough? The science is pretty clear on this one: The Dietary Guidelines for Americans recommends no more than one drink per day for women and two drinks per day for men. Unfortunately, some people interpret that as an average, but it’s not. If you consume alcohol only on Saturday night, it’s not OK to imbibe seven drinks all at once — or 14 if you’re a guy. It’s not even recommended to partake in that second or third drink (again, depending on your gender). “Moderate drinking” has defined limits, and that’s what they are. Note that pregnant women, anyone under...
  7. 7 Jolly Alternative Hollies You Can Grow in Ohio

    WOOSTER, Ohio — Baby, it’s too cold outside in Ohio in winter to grow the traditional Christmas holly, which is English holly, or Ilex aquifolium. But Paul Snyder of Wooster’s Secrest Arboretum lists seven alternative hollies that can take it when Jack Frost nips at their noses. They thrive in the state’s climate, including its bleak midwinters. They look good in the landscape all year. And you can cut stems from at least three of them to decorate your home for the holidays. How would they look in your garden? You can see all seven in the 115-acre arboretum, where Snyder works as a program assistant. Specimens grow in the facility’s theme gardens, around its Discovery Pavilion and in the locations listed below. Get oriented using the map at go.osu.edu/...
  8. Stress Less This Holiday Season

    COLUMBUS, Ohio — If the holidays are supposed to be so great, why is everyone so stressed out this time of year? There are plenty of reasons, said Jim Bates, field specialist in Family Wellness for Ohio State University Extension. OSU Extension is the outreach arm of the College of Food, Agricultural, and Environmental Sciences. “Expectations are high during the holidays, and trying to meet all of those expectations can be exhausting,” Bates said. “We’re expected to travel to visit family and friends or host guests for meals or parties, which means preparing food for everyone. There are a lot of arrangements to make, and if you’re lucky you can take time off work, but that can mean negotiating with supervisors and co-workers. And when school lets out...
  9. grandson with grandmother making a salad

    Chow Line: Healthy eating: The gift that keeps on giving

    My grandchildren are coming for an extended visit over the holidays. I’ve been concerned about some of their eating habits, but as their grandma, I don’t want to make a big deal about it. What are some subtle things I can do while they’re here to encourage them to eat a little better? What a great grandma! You deserve kudos for noticing potentially damaging eating habits developing in your grandchildren and caring enough to nudge them in a healthier direction. Here are some ideas to try from youth nutrition specialists with Ohio State University Extension: Adopt a “water first for thirst” policy. When the grandkids ask for something to drink, pour a nice big glass of ice water for them instead of high-sugar soft drinks or other beverages. Experts...
  10. Ohio State Scientists Part of Honored Corn-Climate Change Project

    COLUMBUS, Ohio — A major project aimed at making corn production more resilient in the face of climate change, whose partners included scientists from The Ohio State University, was recently honored by the U.S. Department of Agriculture’s National Institute of Food and Agriculture (NIFA). Called “Climate Change, Mitigation, and Adaptation in Corn-Based Cropping Systems,” the research, education and outreach project received NIFA’s 2016 Partnership Award for multistate efforts during the institute’s annual Day of Appreciation on Oct. 6 in Washington, D.C. Also called the “Sustainable Corn Project,” the five-year, $20 million NIFA-funded endeavor was started in 2011; was directed by Lois Wright Morton, professor of sociology at Iowa State...

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