News: News Releases
Jan. 19, 2017
COLUMBUS, Ohio — February’s Environmental Professionals Network breakfast program will explore Ohio’s forests — and the natural role one of them played in renovating The Ohio State University’s main library.
The event, which is called “Ohio’s Forests: Celebrating a Rich History; Planning for Emerging Threats,” is from 7:15 to 11 a.m. Feb. 14 in Ohio State’s Nationwide and Ohio Farm Bureau 4-H Center, 2201 Fred Taylor Drive, Columbus.
John Dorka, master logger coordinator/government relations with the Ohio Forestry Association, and Mark Ervin, a member of the Ohio Society of American Foresters, will present “Celebrating Ohio’s Forests” during the event. Then they’ll preview the “Building Ohio State...
Jan. 17, 2017
PIKETON, Ohio — The hops industry is booming in Ohio, and organizers of The Ohio State University Hops Conference and Trade Show on Feb. 24-25 have brewed up a program that will keep the learning flowing for beginner and advanced growers alike.
“There was an estimated 200 acres of hops planted in Ohio on 80 farms in 2016, up from 10 acres on four farms in 2014,” said Brad Bergefurd, horticulture specialist with Ohio State University Extension and one of the conference organizers. The event is co-sponsored by the Ohio Hop Growers Guild.
Ohio’s growing number of breweries require flowers of the hop plant as the main ingredient providing bitter notes as a balance to the sweetness contributed by malt sugars. An interest in locally grown ingredients has spurred growth...
Jan. 13, 2017
COLUMBUS, Ohio — Consumers increasingly want fresh, natural foods with wholesome, recognizable ingredients, no artificial preservatives and minimal processing. Such foods offer a “clean label,” which Food Business News identified in 2015 as Trend of the Year and in late 2016 estimated as a $62 billion market in the U.S. alone.
A novel technology, known as high-pressure processing, can help provide just that. That’s just one reason why it is gaining attention throughout the food industry, said V.M. “Bala” Balasubramaniam, professor of food engineering with The Ohio State University’s College of Food, Agricultural, and Environmental Sciences. His laboratory, with a multidisciplinary team of microbiologists, chemists and nutritionists, investigates...
Jan. 13, 2017
COLUMBUS, Ohio — Ten experts from The Ohio State University will be among the 100-plus presenters at this year’s annual conference of the Ohio Ecological Food and Farm Association.
Organizers call the event, which is Feb. 9-11 in Dayton, the largest sustainable agriculture conference in Ohio.
It will have, for example, nearly 80 hour-and-a-half educational workshops, two keynote speakers, a three-day trade show, four full-day intensive preconference workshops, a banquet featuring Ohio-grown foods and “The Contrary Farmer’s Social” honoring the late Ohio farmer-writer Gene Logsdon.
Now in its 38th year, this is the first time the conference is being held in Dayton.
CFAES well represented
The Buckeye presenters — most of them from the College of...
Jan. 13, 2017
When I take my family out to eat at a restaurant, most often I choose an option for my kids off the children’s menu because it’s food that they would eat and, frankly, it’s less expensive. But lately I’ve been hearing reports that say children’s menu options aren’t always the best choice nutritionally for kids. That leaves me to wonder — is the kids’ menu the best option?
That really depends on which restaurant you go to. According to a study led by the RAND Corp., an independent health policy research organization, and published recently in the journal Nutrition Today, many items offered on children’s menus at the nation’s top 200 restaurant chains have too many calories.
The study authors consulted with a panel of child...
Jan. 13, 2017
COLUMBUS, Ohio — Instead of hearing it through the grapevine, winemakers and grape growers can learn from the experts directly at the 2017 Ohio Grape and Wine Conference, Feb. 20-21 in Dublin, Ohio.
Ohio ranks in the top 10 nationally in grape acreage, grape production and wineries, which now number more than 250, said Imed Dami, Ohio State University Extension viticulturist and one of the event’s organizers. The industry’s economic impact in the state hovers around $800 million a year, he said.
“In recent years, we’ve had about 250 to 300 participants at this conference,” said Dami, who is also professor in The Ohio State University’s Department of Horticulture and Crop Science. “We’ve geared the sessions to help Ohio’s grape...
Jan. 11, 2017
COLUMBUS, Ohio — When Bill Hildebolt worked as a product development researcher at Campbell Soup Co., one of his responsibilities was to keep abreast of any negative reports concerning the company’s products.
Hildebolt, who led the team that developed Prego Spaghetti Sauce during his tenure at the company, remembers being surprised and angered at the sometimes exaggerated criticisms leveled against food and agriculture.
“Then and now, when these claims were investigated, most were proven to be false and based on junk science and urban mythology,” Hildebolt said. “It is our job as trained professionals in food and agriculture to respond appropriately to those claims which are true and based on science, and to refute those which are not.”
Jan. 10, 2017
CINCINNATI, Ohio — A conference for fruit and vegetable growers is set for Feb. 7 at the Oasis Conference Center, 902 Loveland-Miamiville Road in Loveland.
The Southwestern Ohio Specialty Crop Conference offers “a little something for everyone,” said Greg Meyer, Ohio State University Extension educator in Warren County and event organizer. The conference is sponsored by OSU Extension, the outreach arm of The Ohio State University’s College of Food, Agricultural, and Environmental Sciences.
“We have hosted a grower school for specialty crops in southwestern Ohio for over 30 years,” Meyer said. “We decided to expand it to offer more classes and, in 2016, we moved the venue to the Oasis Conference Center to give us more space for concurrent...
Jan. 10, 2017
COLUMBUS, Ohio – Irene Hatsu’s heart breaks a little as she talks about the homeless youth she’s working with in central Ohio.
“Some of them are runaways. Some are throwaways,” said Hatsu, the food security specialist for Ohio State University Extension. OSU Extension is the outreach arm of The Ohio State University’s College of Food, Agricultural, and Environmental Sciences. Hatsu also has an appointment with the college's research arm, the Ohio Agricultural Research and Development Center.
Hatsu is collecting data on the nutritional status of homeless youths in central Ohio. Some of these youths have run away from bad situations at home. Others were kicked out of their homes because of sexual orientation, gender identity or drug use. Some have...
Jan. 6, 2017
My son has been complaining recently about tummy aches after eating certain fruits like grapes and watermelon. Lately, he can’t seem to tolerate apple juice even though it’s his favorite drink. Could the fruit be causing his pain? I thought that feeding him fruits was a healthy choice?
Generally, fruits and vegetables are a healthy choice for children. In fact, according to the U.S. Department of Agriculture, it is recommended that children ages 2-3 eat 1 cup of fruit per day, those ages 4-8 consume 1-1.5 cups, those ages 9-13 consume 1.5 cups, and those 14-18 consume 1.5-2 cups of fruit per day.
Fruits, fruit juices and some vegetables, however, contain a naturally occurring sugar known as fructose. Fructose is also found in honey, table sugar and high-fructose corn syrup...