COLUMBUS, Ohio—The Ohio State University College of Food, Agricultural, and Environmental Sciences (CFAES) has announced three faculty members as its 2020–2021 Distinguished Professors of Food, Agricultural, and Environmental Sciences, recognizing the excellence of their work in the college’s three missions—teaching, research, and outreach and engagement—and the significant impact they have had in their fields.
Linda Lobao, professor of rural sociology in the School of Environment and Natural Resources
M. Susie Whittington, professor of agriscience education in the Department of Agricultural Communication, Education, and Leadership (ACEL) and executive director of Academic Enrichment and the Second-Year Transformational...
COLUMBUS, Ohio—There’s growing interest in on-farm butchering, say experts at The Ohio State University College of Food, Agricultural, and Environmental Sciences (CFAES), and they’re offering guidance for doing it right.
As major meat processors have suffered shutdowns and back-ups because of COVID-19, and as small processors have been swamped with business as an alternative for slaughtering market-ready livestock, more and more farmers have started to think about simply doing it themselves.
But processing livestock safely, humanely, and legally isn’t a simple thing at all, said Lyda Garcia, assistant professor of meat science in the CFAES Department of Animal Sciences.
“I grew up in south Texas, where on-the-farm animal...