News Releases

  1. Photo: Getty Images

    Chow Line: Not sure what to do with fresh, harvested radishes? Pickle them

    I’ve got a fresh harvest of spring radishes in my garden, but other than adding them to my salad, I’m not sure what to do with them. Got any ideas? First, congratulations on your harvest! Radishes are an easy-to-grow vegetable because they can be planted directly from seed in the early spring and are typically among the first plants ready to harvest. Additionally, radishes are low in calories and are a source of potassium; calcium; sodium; and vitamins A, B, C, and K. Radishes are a cruciferous vegetable in the same plant family as kale, turnips, and broccoli. They can also help lower blood pressure and can be associated with a lower risk of heart disease, research shows.  Radishes have a peppery flavor and a crisp, crunchy texture. Several varieties exist,...
  2. Karcher named new chair of CFAES Department of Horticulture and Crop Science

    COLUMBUS, Ohio—Douglas Karcher, PhD, an alumnus of The Ohio State University College of Food, Agricultural, and Environmental Sciences (CFAES), is returning to the college as professor and chair in the Department of Horticulture and Crop Science. His four-year term begins Aug. 1, 2021, pending approval by the university’s Board of Trustees. Karcher currently works at the University of Arkansas, where he is interim assistant director of the Arkansas Agricultural Experiment Station and is turfgrass specialist, professor, and assistant head in the Department of Horticulture. He started his career as an assistant professor in that department in 2000, was promoted to associate professor in 2005, and became professor in 2016. “We are excited in bringing an engaged...
  3. Photo: Getty Images

    Chow line: Spring a good time for asparagus, strawberries and other fresh produce

    Which fruits and vegetables are in season now? As mentioned in a previous Chow Line, rain and bright sunny days make spring a good time to indulge in a wide range of plentiful produce such as asparagus, cabbage, kale, spinach, and strawberries. Not only are these items extremely fresh and flavorful because they’re currently in season, but they’re also widely discounted because of the abundance of supply based on this time of year. Because fruits and vegetables grow in cycles and ripen during certain seasons, produce typically is fresher and tastes best when ripe. And while most fruits and vegetables are available to consumers year-round thanks to agricultural innovations, seasonal fruits and vegetables are typically cheaper to buy because they are easier to produce...
  4. (Anastasia Vlasova did the genetic analysis of a newly discovered coronavirus. Photo: Ken Chamberlain, CFAES)

    New human coronavirus identified

    COLUMBUS, Ohio – Researchers have identified and completed the genetic analysis of a newly discovered coronavirus – one that has evolved from a coronavirus that afflicts dogs to one that infects people and may contribute to respiratory illness. The discovery of the first dog coronavirus found to have crossed over to infecting people underscores the treacherous nature of coronaviruses and the need to monitor animal viruses as a way of predicting possible threats to public health, researchers say.  “At this point, we don’t see any reasons to expect another pandemic from this virus, but I can’t say that’s never going to be a concern in the future,” said Anastasia Vlasova, an assistant professor in The Ohio State University College of Food...
  5. Algal blooms on Lake Erie. (Photo: CFAES)

    Testing a new way to kill harmful algal blooms

    COLUMBUS, Ohio—As the weather warms and draws people to the water, tests are about to begin on a new technique for killing off harmful algal blooms in Ohio’s streams and lakes.  The technology being tested creates ozone and injects it into a waterway in the form of microscopic bubbles. Once in the water, the ozone can kill unwanted algae, destroy toxins, and boost oxygen levels, said Heather Raymond, director of the Water Quality Initiative at The Ohio State University College of Food, Agricultural, and Environmental Sciences (CFAES).  When these tiny bubbles of ozone called “nanobubbles” burst in the water, they produce hydroxyl radicals and peroxides. Those substances can further destroy harmful algae and possibly help cut off the algae’s...
  6. Photo: Getty Images

    Chow Line: Spinach, the tasty and healthy food

    My kids refuse to eat spinach. How can I prepare it in a way that might appeal to a finicky eater? First, it’s important to note that spinach is a healthy, dark, leafy, green vegetable that is full of protein, calcium, iron, magnesium, potassium, folate, fiber, phosphorus, thiamine, and vitamins A, C, and K.  Also considered a superfood, spinach, as part of a healthy, balanced diet, is important for skin, hair, and bone health. Additionally, spinach can help improve blood glucose control in people with diabetes, and it lowers the risk of cancer, improves bone health, and can promote digestive regularity. There are three types of spinach, including savoy spinach, flat spinach, and semi-savoy spinach, all of which can be eaten cooked or raw. And it’s fairly easy...
  7. Bain Wilson

    Bain Wilson joins CFAES as livestock evaluation specialist, new Ohio State ATI coaching position announced

    COLUMBUS, Ohio—The Ohio State University College of Food, Agricultural, and Environmental Sciences (CFAES) has announced the appointment of Bain Wilson as livestock evaluation specialist. Wilson will join the CFAES Department of Animal Sciences, effective August 2021, as assistant professor, professional practice. He will lead the Ohio State Livestock Judging Team, teach the department’s livestock evaluation course, and begin connecting with Ohio 4-H livestock evaluation teams across the state. “We are excited for Dr. Wilson to join the faculty and to lead the livestock evaluation courses and team. His arrival is part of a larger plan of pursuing excellence for our judging team,” said John Foltz, chair of the Department of Animal Sciences. Wilson currently...
  8. (Photo: Getty Images)

    The roots of slowing climate change are in trees

    COLUMBUS, Ohio—In the fight against climate change, expanding and better managing the nation’s forests are the cheapest and easiest steps to cutting carbon dioxide emissions, according to new research at The Ohio State University.  Across the United States, trees take up about 12% of the carbon dioxide that cars, planes, factories, and other sources generate every year, said Brent Sohngen, a professor of natural resources and environmental economics at Ohio State’s College of Food, Agricultural, and Environmental Sciences (CFAES).  But trees could do even more, Sohngen said—possibly taking up as much as 16% of the nation’s annual carbon dioxide emissions—nearly a one-third increase. That would happen by planting more trees across...
  9. Photo: Getty Images

    Chow Line: Fridge organization can lessen food waste

    I buy fresh fruits and vegetables every time I go to the grocery store, but it seems like much of the produce ends in the wastebin, because I don’t get around to eating it or forget that it’s in the fridge. Do you have any tips on how I can avoid this? You aren’t alone. Americans nationwide throw away about 80 billion pounds of food in a typical year, researchers have found.  For example, approximately 30% of the food produced in the United States is wasted each year, and a significant portion of that occurs at the consumer level. Food waste accounts for 15% of all solid waste in the United States and contributes significantly to greenhouse gas emissions. And a new report released in March by the UN Environment Programme found that of all the food...
  10. CFAES graduate research associate Jerish Joyner Janahar is studying the impact of ultra-shear technology treatment on viscosity of different beverages. Photo: CFAES.

    Ohio State forms food industry consortium to advance commercialization of ultra-shear technology for liquid foods and beverages processing

    COLUMBUS, Ohio—Researchers at The Ohio State University College of Food, Agricultural, and Environmental Sciences (CFAES) have created a university-industry consortium to further the development of and provide access to the licensing of a new, innovative manufacturing technology that preserves foods and beverages using wholesome, recognizable ingredients; no artificial preservatives; and reduced heat.  Called ultra-shear technology (UST), this new method of high-pressure-based shear technology will allow beverage companies to manufacture healthier beverages by reducing thermal exposure through the combined application of elevated pressure, shear, and controlled times and temperatures.   The result? “Healthier beverage options that health-conscious...

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