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BroadbandOhio Community Accelerator, a collaborative by Ohio State University Extension community development in partnership with BroadbandOhio, is advancing broadband access for Ohio producers, enhancing precision agriculture in areas where connectivity is limited or inaccessible.

The program consists of an educational series aimed at empowering counties with the resources to bring broadband to their areas, said Kyle White, educator, community development, OSU Extension.

“Community participants learn about broadband basics, terminology, reasonable expectations, and resources to fund broadband,” White said. “They learn how, with support from BroadbandOhio, to access grants and other funding sources.”

“The ultimate goal is to provide minimum-speed broadband coverage of 100/20 megabits per second [Mbps] to every resident in Ohio who desires it.”

Counties apply for acceptance to the program, and BroadbandOhio selects the final cohort, usually consisting of five to six counties per workshop series. The series includes 10-12 weekly classes led by subject matter experts. Each class consists of one hour of education followed by a breakout room discussion and worksheet completion related to the topic.

The program focuses on underserved (those with broadband service offering speeds of 100/20 Mbps) and unserved (those without any broadband service or with service offering speeds below 25/3 Mbps) populations that desire broadband coverage.

Program staff work with BroadbandOhio and internet service providers (ISPs) to leverage federal and other grants for broadband. The target audience includes counties with spotty broadband coverage; documented, poor internet speeds; and/or coverage that does not meet the users’ needs. 

Several counties have produced a strategic plan for broadband service based on the education and worksheets in the series. Some outputs of the classes include updated broadband maps that more accurately reflect the actual broadband service in areas. Counties create surveys for their constituents to gather data on their broadband experience and learn how to build relationships with ISPs. 

“The program is ongoing and will continue until everyone is served or until there are no more counties interested in participating,” White said. “This is a partnership between OSU Extension and BroadbandOhio, which is very beneficial to the residents of Ohio.” 

“The BroadbandOhio Community Accelerator program is paving the way for a connected future, ensuring that Ohio stays at the forefront of technological advancement and agricultural innovation.” 

Ohio farms are known for their resilience, which also holds true for The Ohio State University Molly Caren Agricultural Center, home to CFAES’ annual Farm Science Review (FSR), after it was damaged by an EF2 tornado in the early morning hours of Feb. 28.

The aftermath of the storm left 46 of the 62 buildings on the grounds damaged or destroyed. This included 13 universityowned buildings and 33 privately owned buildings.

Like other local farmers impacted by the storm, the focus of the CFAES teams has been on recovery and rebuilding to ensure the show will continue as scheduled. “We are fully committed to hosting this year’s show and coming back stronger than ever, which is in our nature as a farmer-focused facility and event. This is real life for farmers, and we’re right here experiencing it, too,” said Nick Zachrich, FSR manager.

Before hitting Madison County, the tornado ravaged South Charleston, Ohio, known for its vast farmland. Charlie Troxell, of Troxell Family Farms and a frequent FSR attendee who farms 1,800 acres with his father, Tom, and brother, Jeffrey, lost multiple buildings. Despite this setback, the Troxells remain optimistic.

“We were fortunate. We lost the two oldest barns on the property: our original shop, which was built in the 70s and not in great repair, and the concrete containment facility,” said Charlie Troxell.

The Troxells have spent time surveying damage, working on insurance claims, and taking inventory of the equipment, products, and supplies that were salvageable, while focusing on the silver lining.

“We always thought it would be nice to have one big barn and one big complex for conveniences, but this made us realize that having things spread out made a difference,” he said. “Our quality-built barns withstood the storm.”

Likewise, FSR will go on as usual, welcoming 100,000 attendees and over 500 different exhibitors to the Molly Caren Ag Center in London, Ohio, Sept. 17-19.

For more information, visit fsr.osu.edu.

Starting now, new ultramodern Trimble Technology Labs will give CFAES students a jump-start on using agricultural solutions hardware and software.

Earlier this year, CFAES received a gift from Trimble to establish the labs, the largest philanthropic gift-in-kind investment to the college.

Located both on the Columbus campus and at Ohio State ATI on the CFAES Wooster campus, the labs enhance teaching, research, and outreach activities in food and agricultural engineering, construction management, and natural resources. The labs are the first to include Trimble agricultural solutions.

Students can use customized classroom training workstations that simulate using Trimble agricultural hardware and software such as machine guidance control and steering, and field leveling and water management systems. The workstations allow students to interact with technology in classrooms and the field.

“The Trimble Technology Labs will become indispensable as we prepare students for the technology-driven careers of the future in agriculture, construction, and natural resources,” said Scott Shearer, professor and chair, CFAES Department of Food, Agricultural and Biological Engineering. “In addition, these labs enhance the land-grant mission of Ohio State by placing state-of-the-arts geospatial tools in the hands of researchers and Extension professionals to enhance the management of agriculture and natural resources statewide.”

The labs support outreach programs and agricultural professional training programs to re-equip Ohio farmers and agricultural professionals in the adoption of new technologies to increase agricultural output while preserving environmental quality.

The labs also include components of Trimble’s broad Connected Construction portfolio, which enables professionals along the project lifecycle to bring collaboration, accuracy, and repeatability to the office and the field.

“The Trimble gift is an investment in experiential learning and practical skills training, which benefit our faculty and students and also foster innovation and progress in industries that rely on cutting-edge technologies,” said Kris Boone, assistant dean and director at Ohio State ATI. “This gift strengthens our partnership with Trimble and increases our ability to develop and deliver workforce training and credentials in the agricultural technology space.”

The labs include a broad range of Trimble’s industry-leading geospatial and construction solutions such as the Trimble XR10 HoloLens hardhat, robotic total stations, 3D scanners, and GNSS systems. Advanced software solutions include eCognition geospatial analysis software; RealWorks scanning software; TerraFlex Advanced GIS data collection; Trimble Access field software; Trimble Business Center Infrastructure Construction edition; Tekla Structures; Tekla Structural Designer; Trimble Connect collaboration software; Estimation MEP; FieldLink Office; Quadri; SysQue; and the company’s popular 3D modeling software, SketchUp Pro and SketchUp Studio.

Daryl Matthews, Trimble senior vice president, said, “Ohio State is an educational leader in producing innovative research and top-level graduates in agriculture and construction. In addition, we have many Ohio State alumni who work on teams across Trimble’s businesses, and we have a significant presence in Ohio with our operations. Supporting their important work by providing advanced technologies will help fuel their programs to develop professionals for the future.” 

CFAES researchers are testing a new method to kill harmful algal blooms—using ozone nanobubbles.

The results from recent trials at Lake Sylvan in South Vienna, Ohio, and at Grand Lake St. Marys in St. Marys, Ohio—both of which have a history of severe algal blooms—are promising.

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 CFAES’ Water Quality Initiative.

“The 2021 trial at Lake Sylvan was considered a success by local lake managers since recreational advisories were not needed, as compared to years prior,” Raymond said. “Testing in August 2022 at Grand Lake St. Marys West Beach, which had a more severe bloom than Lake Sylvan, resulted in park managers also not having to issue recreational advisories, while neighboring, untreated beaches required advisories.”

The Ohio Department of Natural Resources was pleased with these results and invited Ohio State to return for follow-up trials at West Beach this summer. Additional testing at the new mesocosm facility at The Ohio State University Stone Laboratory showed that ozone nanobubble treatment has less impact to beneficial zooplankton than traditional algaecides.

The trials are being conducted in partnership with scientists from the University of Florida, the U.S. Environmental Protection Agency, and the National Oceanic and Atmospheric Administration as part of a $1.6 million dollar grant from the U.S. Army Corps of Engineers. The initial one year of funding was extended to three years, based on these initial, successful trials.

The 2023 lake trials and additional experiments will help researchers understand how much ozone is needed, if the nanobubble technology also helps prevent blooms, and if there are any potential negative effects to other forms of life and the environment.

Food processing companies looking for innovative new ways to preserve clean-label liquid foods without artificial preservatives have a new option thanks to technology developed at CFAES. 

Researchers in the CFAES departments of Food Science and Technology, as well as Food, Agricultural and Biological Engineering have installed and commissioned new manufacturing technology that preserves foods and beverages using wholesome, recognizable ingredients; no artificial preservatives; and reduced heat. They’re seeking food and beverage companies to join a Food Industry Consortium to begin using the technology.

Called BaroShear MAX ultra-shear technology (UST), this method of high-pressure-based shear technology allows beverage companies to manufacture healthier beverages by reducing thermal exposure through the combined application of elevated pressure, shear technology, and controlled times and temperatures.

The result? “Healthier beverages that consumers want that aren’t preserved using chemical additives and preservatives with names they can’t pronounce,” said V.M. “Bala” Balasubramaniam, a CFAES professor of food engineering. is laboratory—including microbiologists, chemists, and nutritionists—investigates food manufacturing technologies and works with industry to implement them.

And it’s not just drinks that could be preserved healthier. UST can be used by food manufacturers for processing sauces, condiments, and other liquid foods, including nutritional drinks, ice cream mixes, juices, and food emulsions.

“UST enables liquid food and beverage producers to meet the changing dietary desires of health-conscious consumers interested in minimally processed liquid foods and beverages that quench thirst and satisfy their healthy lifestyle,” he said. UST also satisfies liquid food manufacturers’ interest in developing a continuous 
high-pressure processing method. That’s significant, considering that the batch 
high-pressure processing industry is now estimated to be a $15 billion per year market. Balasubramaniam partnered with Pressure BioSciences Inc., a Massachusetts-based manufacturer of high-pressure-based equipment and laboratory instrumentation, on the project. They plan to create a consortium of interested food processors on industrially relevant questions before scaling up the UST into industrial practice.

Food processors can learn about UST through a pilot-scale system at Ohio State’s Center for Clean Food Process Technology Development. Consortium members will also have first rights to nonexclusively license all new applications for commercial utilization in their own products, worldwide. To learn more about this initiative, contact Balasubramaniam at 614-292-1732 or balasubramaniam.1@osu.edu. 

CFAES provides transformative opportunities for individuals seeking to upskill or reskill through specialized programs, hands-on learning, and professional development. At the heart of this mission is Ohio State ATI, located on the CFAES Wooster campus, offering innovative, two-year degrees and industry-focused training to prepare students for in-demand careers in agriculture, horticulture, environmental sciences, business, and engineering technology. 

“Helping people and businesses succeed” is the guiding principle of ATI’s Business Training & Educational Services (BTES). BTES provides customized workforce training programs that address industry needs while empowering individuals to achieve personal and professional growth. 

“We collaborate closely with businesses to develop programs tailored to their unique challenges,” said Kimberly J. Sayers, BTES director. “Our training ranges from technical certifications, like Snap-On Tools Multimeter Certification, to leadership development programs for emerging managers.” 

One standout example is BTES’ leadership training initiative with Ohio manufacturers. High-performing employees nominated by their managers receive monthly classes and individualized coaching sessions to develop leadership skills and align personal growth with organizational goals. 

ATI’s workforce development extends to programs like the Supervisor’s Toolbox Certificate Program, which equips frontline supervisors with skills to navigate workplace challenges. ATI’s TechCred-eligible certifications — spanning fields like hydraulics, industrial maintenance, and 

turfgrass equipment management — prepare students for Ohio’s technology-driven economy. 

ATI’s industry partnerships enhance its ability to prepare students for success. For example, Kubota Tractor Corporation partnered with ATI to establish the Kubota Tech College training program, providing students with hands-on training in diagnostics, preventative maintenance, and major repair using high-tech Kubota equipment. 

“The tools provided through the program helped me get started without the high expense of purchasing them myself,” said Kyle Kibler, power equipment major and winner of the Kubota Toolbox Scholarship. 

In another example, the Trimble Technology Labs at ATI and on the Columbus campus advance precision agriculture and construction technologies. Workforce development programs and training workshops are offered through OSU Extension to enhance productivity, sustainability, and industry skills. The labs also support faculty research, youth programs like Ohio 4-H youth development and FFA, and certifications for farm workers and businesses. 

“These partnerships provide an impactful classroom experience and help us train the next generation of skilled technicians,” said Kris Boone, assistant dean and Ohio State ATI director. 

Imagine using drones to detect safety hazards in greenhouses or tap into new technology to manage drought. 

These are just some of the groundbreaking outcomes of five research projects recently completed through the AgTech Innovation Hub, a multimillion-dollar collaboration among CFAES, Nationwide, and Ohio Farm Bureau.

The hub, which launched in 2022 with an initial $2 million pledge from Nationwide, aims to develop innovative solutions that can revolutionize the agricultural industry and help farmers better manage climate risks.

The inaugural projects tackled critical issues such as water management and artificial intelligence-powered farming. The first project, “Drought Risk Reduction Through Automated Drainage Water Management (ADWM),” developed technology to optimize water use and reduce drought risk.

The second project, “Artificial Intelligence for Farming: Harvesting Insights From Data and Drones,” leveraged AI to provide farmers with valuable data for decision-making. The three other completed projects include Considering Climate Change: Mapping Climate Risk Perceptions,” “Cell-Permeable Proteins for Sustainable Agriculture,” and “It Starts and Ends With Seeds — Climate and Soybean Seed Health.”

As a land-grant university, our researchers, Ohio State University Extension professionals, and partners work together to pave the way for innovation and discovery,” said Cathann A. Kress, Ohio State vice president for agricultural administration and dean of CFAES. “The hub’s newly funded projects echo the partnership’s joint commitment to research that makes an impact on Ohio and beyond.”

Four newly funded projects will address some of agriculture’s biggest challenges, including labor shortages and safety in controlled environment agriculture. One project will explore whether an independent contractor model could benefit the agricultural community, similar to the approach used by ride-share companies. Another will focus on using drones to detect safety issues in controlled environments.

“Between the excellent outcomes of the inaugural five projects and the outstanding projects funded in this second round, we are excited to see the continued growth of the AgTech Innovation Hub,” said Devin Fuhrman, Nationwide’s chief agriculture and sponsor relations officer.

The AgTech Innovation Hub is poised to continue driving impactful research and innovation to benefit the agricultural industry and local communities. 

When it comes to Ohio farmland, the three metropolitan areas of Cleveland, Columbus, and Cincinnati, not surprisingly, lead the way in land loss. A new report by CFAES takes a deep dive into the decline of Ohio farmland between the 20-year period of 2002  and 2022.

Ani Katchova, professor and Farm Income Enhancement program chair in the CFAES Department of Agricultural, Environmental, and Development Economics and graduate students Xiaoyi Fang and Rae Ju, compiled and published the report Ohio Farm Numbers, Land in Farms, and Agricultural Land Lost to Development in March.

The counties of Cuyahoga, Franklin, and Hamilton had the largest percentages of agricultural land lost to development. Cuyahoga County experienced the largest decrease in number of farms, with the number dropping by 35%. Franklin County had one of the highest percentages of agricultural land loss to development at 93%.

“The 2022 Census of Agriculture data shows the number of farms in Ohio declined by 2.3%, and land in farms declined by 6.4% between 2002 and 2022,” Katchova said.

To compile their report, the Ohio State team used satellite imagery from the National Land Cover Database, which shows land of different categories and changes in land categories over time.

“Our report provides a helpful snapshot of Ohio’s agricultural land to county and state officials, Ohio Department of Agriculture, Ohio Farm Bureau, and the agricultural industry. Ag stakeholders have been very concerned about the declining farm numbers and farmland being developed,” Katchova said. “Using these statistics, the best estimate for the agricultural land lost to development in Ohio is 180,691 acres over the last 20 years compared to the loss of 931,089 acres of land in Ohio farms during the same time period.”

Discover more and read the full report at go.osu.edu/landlost. 

From the moment some Ohio soybean growers first began noticing slow growth and yellowing in their plants during the beginning of the planting season this year, many immediately called Ohio State’s Agronomic Crops Team to find out why. And as the season progressed, the team received calls from even more soybean growers statewide with concerns of slow growth, poor root development and nodulation, and disease in their plants.

Farmers knew they could turn to the Agronomic Crops Team—a multidisciplinary group composed of county Extension educators, field specialists, and state specialists trained to address farmer concerns—because of the many years the team has spent sharing research and building relationships with growers statewide, said Laura Lindsey, a CFAES soybean and small grains specialist and an Agronomic Crops Team member.

“This year has been particularly challenging in many areas of the state,” she said. “Farmers began reporting various issues since the first soybeans were planted due to cool and wet soils that caused the slow growth and yellowing.”

“The questions and concerns they had included chlorosis or yellowing, slow growth, poor root development and nodulation, and disease. Growers statewide faced multiple, challenging weather conditions this year with cool, wet conditions early on followed by cool, dry conditions, followed by heavy rainfall.”

To help soybean growers, members of the Agronomic Crops Team began addressing farmers’ concerns through on-farm visits, phone calls, and Zoom meetings. Specialists on the team examined soil and plant samples to help diagnose issues such as soybean disease, abiotic stress, and soybean cyst nematode. The team also looked at weather records and other factors such as soil compaction that might harm soybeans.

The team shared information with farmers statewide through the weekly Crop Observation and Recommendation Network (C.O.R.N.) Newsletter. And it’s not just soybeans that the C.O.R.N. Newsletter focuses on.

“Any and all growers in all 88 Ohio counties are welcome to visit or contact their county Extension office with any questions or issues from their fields,” said Horacio Lopez-Nicora, a CFAES assistant professor of plant pathology. “We work together year-round to help answer these questions and offer farmers expert recommendations based on research and scientific methods.”

To learn more, visit go.osu.edu/agtech. 

Ever wonder what the difference is between baking soda and baking powder?  

Or how about the difference between shelf-stable and refrigerated juice? Have you ever questioned why foods and beverages come in different colored bottles?

In 60 seconds or less, food scientist Brittany Towers Lewis takes complex scientific information and boils it down into understandable terms. She then posts the resulting videos on TikTok and Instagram, where 63,300 followers now learn about science from her, The Black Food Scientist.

A graduate of CFAES, Towers Lewis started posting food science videos in 2021 to get science information out to the public in quick, relatable ways to lessen the mystery of science and to make learning about it fun.

"Science is often perceived of as a bunch of words that most people can’t understand, but using common language makes it more approachable,” she said. “Plus, food is a great way to get the word out about science because food is relatable to everyone.”

Another goal of her TikTok and Instagram videos is to promote the idea of careers in food science to younger people, including those in minority groups generally underrepresented in science-related careers. Food science as a career isn’t well known to many people,”

Towers Lewis said. “I love working with middle school and high school students and seeing their eyes spark when they realize you can be in the science field and work with food at the same time.” Towers Lewis didn’t even know about food science as a career until she attended Ohio State. In fact, it was CFAES food science classes that made her realize that “food science was the career for me.” She now works as a senior manager of product development for Vital Proteins, a Chicago-based health and wellness company.

“In the first CFAES class that I took, we made ice cream—and then got to eat it,” she said with a laugh. “Being able to translate science concepts into something that you can see, feel, and eat helps to understand the science better. You can see the scientific reaction happening while a loaf of bread is baking.” 

It’s that excitement that Towers Lewis strives to recreate in each video she posts. And it seems to be working because she went viral on her fourth post.

“I was surprised because I didn’t think so many people would be interested,” she said. “One of my mom’s friends is a teacher and shows the videos to her students, which I really love. Many people message me saying they wish they’d known that food science was a thing, and others send me messages simply thanking me for providing science in a digestible way.”

To optimize crop and livestock operations in Ohio’s challenging climate, farmers need a whole-systems approach. Marília Chiavegato, a CFAES assistant professor in agroecosystems, leads a research lab focused on how plants, animals, the environment, and weather interact within agricultural systems. When examining this relationship, her team works to identify sustainable solutions that enhance productivity while minimizing environmental impacts. 

A key aspect of Chiavegato’s research is forage diversification in grazing systems. 

“We study how plants, animals, and nutrients like carbon and nitrogen cycle through the system,” she said. “The goal is to find a balance — a mix of forage species that boosts animal performance and system productivity while keeping environmental impacts low.” 

Her team focuses on minimizing pollution and greenhouse gas emissions, a crucial part of sustainable agriculture. The lab staff also look at how specific plant species impact soil health and nutrient cycling, aiming to reduce harmful emissions such as ammonia and nitrogen runoff into water systems. 

Ohio producers face several challenges due to unpredictable weather patterns. The state’s growing season is short, with wet springs, dry summers, and mild falls. 

“Resilient systems are a must,” Chiavegato said. 

In response, her lab staff is helping farmers adapt by introducing native, warm-season grasses to extend forage availability during summer droughts. The research team has also collaborated with farmers to improve grazing management, which has led to better soil carbon sequestration and enhanced meat quality. 

A success story from this work shows how grazing improvements have paid off in higher meat quality. In one case, the adoption of better grazing strategies led to substantial increases in ribeye characteristics, such as a 64% jump in hot carcass weight and an improvement in marbling scores from 310 to 740. 

The lab’s forage assessments and recommendations also help farmers make confident, climate-smart decisions. 

“By providing low-cost, reliable forage analysis, we equip producers to fine-tune their strategies, track improvements, and minimize nutrient losses,” Chiavegato said. 

Looking ahead, the lab’s team aims to continue shaping sustainable agriculture practices, helping Ohio farmers adapt to climate challenges while improving productivity and resilience. 

As energy prices soar in Ohio and nationwide, farmers are exploring ways to cut costs through energy efficiency and renewable energy practices. A deeper understanding of on-farm energy consumption, the energy pyramid, and the impact of peak demand on billing could help farmers implement best practices to reduce energy costs. 

CFAES researchers are seeking to understand electrical demand on livestock farms and identify strategies and equipment farmers can use to more efficiently manage energy consumption. 

“The data has shown us that if you have a farm and you are on a demand rate, simple changes in behavior can save you money,” said Eric Romich, a CFAES professor and an OSU Extension field specialist in energy development. “Many farms aren’t aware of the details in their electric rate structure.” 

The shift from diesel fuel to electricity has caused farms to be heavy electricity users. Demand rates, typically seen in commercial structures, are now common in farming operations. According to the 2020 On-Farm Critical Infrastructure Survey, 72% of farmers are concerned or very concerned about electricity prices, and 57% have a commercial electric rate with demand charges. 

In 2023, Ohio farms spent approximately $4.7 million on electricity to support the state’s dairy and swine production. Demand charges, which track the highest rate of electricity consumption during the billing period, can account for roughly 50% of a farm’s monthly electricity bill. 

As agricultural operations have become more automated, the electrical demands of many farms have increased. In 2014, the agricultural sector consumed 1,714 trillion BTU of energy, with electricity representing 17% of the total energy consumed. Romich’s work focuses on demand reduction. 

To reduce demand charges, he suggests that farmers understand their rate structures and identify large motor loads, as well as recognize when they operate, how long they operate, and why. 

“Everyone is busy. You get your bill, you pay your bill, and you move on,” Romich said. “But understanding how to shift nonessential loads to times when other operations aren’t running can make a difference.” 

Romich’s research aims to reduce energy cost in swine and dairy barns through the installation of high-efficiency ventilation fan motors and employ optimal controller strategies based on modulation of fans in response to temperature and humidity signals. 

“As Ohio — the No. 10 state in demand charges used — faces rising energy costs, these initiatives could provide a roadmap for farmers seeking to increase energy efficiency and profitability,” he said.

One of Ohio’s most vibrant agricultural regions will be the recipient of a “one-stop shop,” developed by CFAES to help value-added agricultural (VAA) producers set themselves up for success.

The Northeast Ohio Agriculture Innovation Center (NEO-AIC) is the result of an almost $1 million new grant from the U.S. Department of Agriculture (USDA) Rural Development, with matching in-kind funds of nearly $500,000 from Ohio State. The three-year investment was awarded through the USDA Agriculture Innovation Center.

“Northeast Ohio is a great agricultural region and is home to a diversity of businesses and farms, including the highest concentration of women farmers and small and medium farms in Ohio,” said Shoshanah Inwood, CFAES program director and rural sociologist.

The NEO-AIC will hire four new staff members, including two new Ohio State University Extension positions focused on VAA business planning and market development. The area is also home to a large Amish population who make up a substantial proportion of the region’s farms. For this reason, the NEO-AIC will bring on the first national and regional Amish and plain people community liaison to help bridge the cultural gap and provide technical assistance to this important sector of the VAA economy.

“We found that the services available to support VAA producers are disconnected and dispersed throughout the region,” Inwood said. “By connecting the resources, promoting their availability, and cutting down on hurdles, we will make the process more efficient and be better able to support their growth, development, and economic prosperity.”

Ohio Sen. Sherrod Brown is also a proponent of the Agriculture Innovation Center.

“When we give Ohio farm and food businesses more tools to sell their products, we can strengthen local supply chains, bring down prices, and allow small producers to better compete with large corporations,” said Brown.

The NEO-AIC board of directors includes representatives from Ohio Farm Bureau, Ohio Ecological Food and Farm Association, Ohio Proud, Ohio Produce Growers & Marketers Association, Ohio Cattlemen’s Association, Ohio Dairy Producers Association, Ohio Sheep Improvement Association, and Green Field Farms of Wooster, Ohio.

Farmers, producers, and anyone who works outdoors should beware: When the weather is warmer, you’re at a higher risk for heat illness, which can come on suddenly with many people unaware they’re in danger.

Even experienced workers are vulnerable to heat-related illness, said Dee Jepsen, state leader, OSU Extension Agricultural Safety and Health Program.

One reason is that, often, some are unwilling to admit that heat affects them. Or they don’t recognize the symptoms.

In fact, almost half of heat-related deaths occur on a worker’s first day on the job. According to the Occupational Safety and Health Administration, over 70% of heat-related deaths occur during a worker’s first week.

“There seems to be a stigma associated with being affected by heat illness,” Jepsen said. “Some of the typical responses from some as to why they’re unwilling to acknowledge the risk of heat illness include, ‘I don’t need a break,’ ‘I need to prove I can work hard,’ or I don’t usually need to drink a lot of water.”

Signs of heat illness can include headache; nausea; weakness; dizziness; heavy sweating or hot, dry skin; elevated body temperature; thirst; and decreased urine output. Signs of a potential medical emergency include abnormal thinking or behavior, slurred speech, seizures, or loss of consciousness.

Steps to prevent heat illness include drinking water every 20 minutes; taking breaks in shady or cool locations; wearing a wide-brimmed hat and light-colored, loosefitting breathable clothes; and monitoring oneself and others for signs of heat illness.

“Some tips to help lessen the potential for heat illness in agricultural workers include increasing general ventilation in barns and outdoor structures or installing cooling fans and misters under tents during outdoor field work and vegetable crop activities,” Jepsen said. “Other strategies include reducing manual labor, increasing the use of mechanized systems, and taking frequent breaks during peak heat hours.” 

Climate change is happening. It’s happening here. It’s happening now. 

That’s the message Aaron Wilson, OSU Extension climate specialist, is sharing with Ohio farmers. He talks to them about how they can make their farms more resilient to weather extremes—to the warmer-than-average temperatures, unusually heavy rains, flooding, and more that Ohio is seeing from climate change.

“It’s not a future issue,” Wilson says. “The time to prepare is right now.”

Improving weather resilience requires adaptation, Wilson says—determining your farm’s impacts from weather extremes, then deciding what to do about them. He suggests a process from the Northern Institute of Applied Climate Science’s 
(NIACS) Adaptation Workbook:

1.    Define your management objectives.

2.     Assess your weather impacts and vulnerabilities.

3.     Evaluate your management objectives, given your vulnerabilities.

4.    Identify your adaptation tactics.

5.     Monitor and evaluate the effectiveness of your actions.

6.     Then, based on your evaluation, return to Step 1 and repeat.

“Adaptation is site-specific. There’s no single answer for everyone,” Wilson says. Farms will all experience weather impacts differently, depending on factors such as location, crops, and topography. So, you should base your adaptation changes on what you’re seeing at the farm level.”

It’s a real personal thing,” Wilson says.

Adaptation can involve practices such as drainage, irrigation, or switching to a more disease-resistant crop variety. It’s affected by finances—Can you afford to change the practice? Can you afford not to?—and by factors such as crop insurance. But a key to much of it is soil health, Wilson says. Practices such as no-till and cover crops, implemented to boost soil health, also improve weather resilience. They make crop plants hardier, reduce erosion, and slow down runoff, for instance.

At the same time, soil health practices also improve water quality and sequester carbon, the latter helping fight climate change.

All these things are good for crops, which can ultimately be good for profit as well, so finding those environmentally sustainable practices that are also economically profitable is a key area of building a weather-resilient farm,” Wilson says.

“We’re trying to maintain profitability or farmers in light of, or in spite of, these increasing challenges they have throughout the year.”

To learn more, contact Wilson at wilson.1010@osu.edu or 614-292-7930.

Use the free NIACS Adaptation Workbook available at adaptationworkbook.org.

Check out the Midwest Climate Hub at climatehubs.usda.gov/hubs/Midwest and its adaptation tools at climatehubs.usda.gov/hubs/northern-forests/adaptation-tools.

For agricultural communication third-year CFAES student Whitney Yerina, joining Ohio State’s Dairy Judging Team was more than an extracurricular activity; it was a transformative journey. “Giving a set of oral reasons is a stepping stone for personal communication — interviews, public speaking, and talking with different people daily,” she said. “It’s such a good experience. Go for it. It will change you for the better.” 

Whitney’s experience is just one example of how Ohio State’s competitive judging teams leave a lasting impact on students. Across disciplines such as animal sciences, horticulture, and meat science, students dive into the hands-on learning that judging provides, developing vital skills like decision-making, critical thinking, and communication. 

The competitions are rigorous. Students evaluate animals, weeds, or operations, rank them based on set criteria, and justify their decisions to industry professionals. These experiences not only prepare students for careers in agriculture, but also build their confidence and professionalism. 

Garrett Hastings, a former Dairy Judging Team member and now a veterinary student, credits judging with helping him refine his observational and analytical skills. 

“I came to Ohio State with a solid understanding of what dairy cattle should look like, but the team helped me hone my skills,” he explained. Those same skills now support him in vet school as he navigates a demanding academic environment. 

Coaches like Bonnie Ayars, who leads the Dairy Judging Team, and Seth Ebert, who leads the Ohio State ATI Livestock Judging Team, play pivotal roles in student growth. Ayars describes judging as a gateway to real-world education: “When you join a judging team, you step into the real world.” Ebert adds, “It’s about accountability and teamwork. These lessons stick with students for life.” 

Competitive judging at Ohio State is shaping the future of agriculture — one student, one competition, and one life-altering experience at a time. To learn about CFAES’ judging teams, visit the new competitive teams page at go.osu.edu/judgingteams. 

This summer, four CFAES students simulated a long-duration voyage as part of the NASA Deep Space Food Challenge. The Simunauts operated and maintained novel food production technologies designed by four U.S. companies to withstand the rigors of space travel. Food items produced are intended to supplement ready-to-eat meals on longer missions. Trained on the new tech by each competitor, Simunauts could only message technicians if they ran into any issues, just like a real space mission. To learn how students gained invaluable research skills from an out-of-this-world culinary quest, visit go.osu.edu/space-food.

Are you a baker ready to sell your home-baked goods? How about a farmer looking for value-added opportunities for crops you’ve grown or livestock you’ve raised? Or maybe you’re an entrepreneur aiming to use local agricultural products to make value-added foods?

If so, then the new Food Business Central online course offered by OSU Extension can help equip you with the knowledge and strategies to launch a successful farm-raised or homebased food business in Ohio.

Created by members of OSU Extension’s family and consumer sciences (FCS), the online course is designed to serve as a centralized hub to connect participants to information and resources regarding all types of food products they might want to make and sell, said Emily Marrison, OSU Extension educator, FCS, and course development team member.

“Navigating food regulations, establishing a new business, and applying best practices for food safety can be challenges for food entrepreneurs,” she said. “Many people interested in starting a food business aren’t sure where to turn first.”

“Additionally, this course can help you develop a food business action plan and learn what you need to start off organized, safe, compliant, and strategic.”

The self-paced course contains 10 modules — five of which focus on Ohio food laws, food safety basics, legal startup and insurance, and marketing and economics. The other five modules focus on foods including cottage foods and baked goods, canned foods, meat, poultry, eggs, and other foods such as beverages, dairy products, syrups, and more.

“Throughout the course, participants will consider key questions and develop action steps to take on their journey to start a food business,” Marrison said. “As food entrepreneurs complete the course, they’ll be able to complete a business plan with help from their local small business development centers.”

The course development was partially funded through a grant from North Central Extension Risk Management Education through the USDA’s National Institute of Food and Agriculture to develop resources that help farmers and ranchers effectively manage risk in their operations.

The course costs $25, and registration is at go.osu.edu/foodbusinesscentral.

By Shoshanna Inwood 

Kerissa and Charlie Payne are beginning farmers raising two daughters on a central Ohio farm. By conventional measures, their livestock farm, Covey Rise, is a success. Yet, below the surface, the challenge of finding quality, affordable child care has kept their business from growing and reaching its full potential. 

“It feels like we’re always split between keeping the kids safe on the farm, being good parents, and the needs of the farm,” Kerissa Payne said. 

The United States has a child care crisis, yet the issue remains largely invisible in the farm sector. Farm parents are working parents who must juggle child care while working what can be one of the most dangerous and stressful jobs in America. 

Over the past 10 years, rural researchers have interviewed farmers nationwide to understand how child care affects farm business economic viability, farm safety, farm families’ quality of life, and the future of the nation’s food supply. What we found debunks common myths that have kept child care in the shadows of farm policy debates and points to solutions that can support farm parents. 

Myth #1: Child care is a not a problem in the farm sector. 

Nationally, 77% of farm families with children under 18 report difficulties securing child care because of lack of affordability, availability, or quality. And 48% report that having access to affordable child care is important for maintaining and growing their farm business. 

Myth #2: Farmers don’t need help with child care. 

It’s a myth that farm parents want to do it all on their own and that when they need help, they have family members who can watch the children. This might work if relatives are nearby, but almost half of farmers surveyed said their own parents were too busy to help with child care, had died, or were in declining health. 

Often, farm parents have moved away from family and friends to find affordable land, and the lack of community makes child care harder. The problem is that they cannot find or afford help.

Myth #3: Children can just come along when doing farm work.

While wonderful places to grow up, farms can be dangerous. Every day, 33 children are seriously injured in agricultural-related incidents, and every three days, a child dies on a farm. Almost all farm parents—97%—have worried their children could get hurt on the farm.

Parents constantly weigh the risks and benefits of having children on the farm. One farmer planned to farm with his son but admitted he “didn’t think about a baby not being able to be out in the sun all day,” and was struggling to balance child care and farm work.

Finding solutions

Farmers spoke about solutions including free or affordable quality child care, before- and after-school programs, better parental leave policies for wage and self-employed workers, financial support for safe play areas on the farm, college debt relief, free college tuition, and more affordable health insurance.

For the first time in history, the American Farm Bureau and the National Farmers Union have included child care in their policy priorities for the 2023 federal farm bill. In March, Ohio Sen. Sherrod Brown introduced a marker bill for the bipartisan support to help increase access to affordable, quality rural child care.

As one Ohio farmer put it, “If America wants farmers, farm families need help with child care.” We would do well to listen. 

CFAES’ new Controlled Environment Agriculture Research Complex (CEARC) is 75% complete. It’s expected to open this fall. And while that’s good news for CFAES and the scientists who’ll be working there, it’s even better news for Ohio’s big-and-getting-bigger greenhouse industry. 

Inside the complex, research will take place in settings like those of the most advanced commercial greenhouses, says CFAES’ Chieri Kubota. That means findings from the studies will be relevant to, and can be used directly by, industry growers. Kubota is professor of controlled environment agriculture in the CFAES Department of Horticulture and Crop Science. She’s also director of CFAES’ Ohio Controlled Environment Agriculture Center.

The state-of-the-art complex will “eliminate the technological gap between academia and industry” when it comes to performing greenhouse research, Kubota says. It will support new partnerships among CFAES, greenhouse growers, and other colleges and universities, she notes, and will give CFAES students the most up-to-date training possible for jobs in a growing industry.

That technology will include, for instance, the most advanced type of roofing system—one that transmits the full spectrum of sunlight—energy-efficient LED lighting, carbon dioxide enrichment, microclimate heating “grow pipes,” and precision nutrient management.

The design of the complex’s two greenhouses follows the industry standard, the Venlo type, with 23-foot-high sidewalls to ensure good light transmission and effective natural ventilation.

Research compartments within the greenhouses will be able to support experiments on tall crops, such as tomatoes, peppers, cucumbers, and hemp; short-stature crops, such as strawberries, bedding plants, and potted ornamental plants; and crops grown by hydroponics, or water culture, such as leafy greens.

The facility owes much of its cutting edge to greenhouse-related companies including GE Current, Priva, the Hawthorne Gardening Company, and Ludvig Svensson, which gifted equipment and technology to the project. Support from these partners made the “installation of modern technologies possible,” Kubota says.

Located at CFAES’ 261-acre Waterman Agricultural and Natural Resources Laboratory on the Ohio State Columbus campus, the complex is part of a major revamping that also includes the Kunz-Brundige Franklin County Extension Building, which opened in 2019, and the Multispecies Animal Learning Center, now in planning and fundraising stages.

Learn more at go.osu.edu/cearc

Do you know what’s in your medicine cabinet? Older adults across Ohio are gaining critical skills to manage medications safely thanks to Generation Rx, a program delivered by OSU Extension in partnership with CFAES and Ohio State’s College of Pharmacy. 

This life-changing initiative educates participants on proper medication storage, disposal, and interaction awareness, significantly reducing risks of misuse. In 2022, over 843 older Ohioans benefited, with 87% committing to safer storage practices and 92% pledging to consult pharmacists about interactions. 

By combining research and outreach, CFAES ensures healthier lives for Ohio’s aging population — strengthening families and communities statewide. Learn more here. 

Thinking about tapping into the natural power of the sun and integrating solar panels into your operation? OSU Extension’s Energize Ohio website offers resources and information to help you make the choice. Solar energy can reduce electricity bills and increase efficiency to optimize farm operations, and on-farm panels can even provide shade for grazing animals. Explore the solar electric investment analysis series, videos, and webinars to determine if solar is right for your operation: go.osu.edu/farm-solar.

Let the official record show, 4-H was founded in Ohio. Thanks to the efforts of Mike Turner, U.S. representative from Ohio’s 10th congressional district, the 4-H section of the Library of Congress’ Join In: Voluntary Associations in America exhibition has been corrected to reflect that the network of youth agricultural programs was founded in Clark County, Ohio, rather than what it originally read as being founded in Clark County, Iowa, according to a news release from Turner.

In 1902, with assistance from the Ohio Agricultural Experiment Station and The Ohio State University, A.B. Graham started a rural youth program for boys and girls in Clark County to promote vocational agriculture and familiarize students with new agricultural technology. This youth program is considered the founding of 4-H.

Ohio 4-H, the youth development arm of OSU Extension, offers 4-H programs to youth in all 88 of Ohio’s counties. As America’s largest youth development organization, Ohio 4-H, which served 130,859 members in 4-H clubs in all Ohio counties last year, emphasizes leadership and citizenship skills. Ohio youth, ages 5–19, participate in 4-H through community clubs, camps, schools, and short-term experiences. 

Ohio farmers are on average 57.8 years old. And with aging comes agility issues. CFAES Professor Dee Jepsen, state safety leader for OSU Extension and Ohio AgrAbility program director, advises a senior capstone design course in which engineering students try to solve real-life challenges.

For the past five years, four teams have worked on a solution to help an Ohio producer dealing with lower limb mobility issues get into a skid loader. Last year’s team came so close that they won the Department of Food, Agricultural and Biological Engineering’s Innovator Award.

Looking for resources and advice about how to adapt equipment and workspaces for mobility challenges? Contact the AgrAbility team now before planting season begins: go.osu.edu/agrability- assist.

The Ohio Farm to School program transforms how students and communities connect with local food producers. Growers sell fruits and vegetables directly to schools, creating jobs and strengthening the local economy. Students learn through gardening. Teachers share lessons on food, health, nutrition, and agriculture to further student wellness and promote healthier diets. Managed by OSU Extension’s family and consumer sciences and regional partners, the program has improved food purchasing and student wellness at Ohio schools.

Learn how you can get involved: farmtoschool.osu.edu

Agricultural cooperatives bring multiple farms together for increased buying power and equitable support with packaging, distribution, and marketing. Want to learn more? Start with the CFAES Center for Cooperatives.

Specialists at the center offer advice and assistance every step of the way. An online Co-op Mastery course explains the cooperative model, how to create a cooperative, and financial concepts for new and emerging co-ops. Use the interactive map to explore other Ohio cooperatives.

Find the resources and support you need to get started in cooperatives: cooperatives.cfaes.ohio-state.edu

Celebrate Ohio agriculture, communities, and children at the 2022 Dean’s Charity Steer Show Aug. 2 at the Ohio Expo Center and State Fair. Celebrity exhibitors will team up with media personalities, experienced Ohio 4-H youth, and a steer in the show ring.

All proceeds will benefit Ronald McDonald House Charities of Central Ohio. For more information, visit deanscharitysteershow. osu.edu.

“Clean water is the backbone to any great society. You’re not going to have healthy humans without it. You’re not going to have a healthy economy without it.”

So begins …And Water for All, a documentary film that premiered March 22, World Water Day, at a program hosted by CFAES’ Environmental Professionals Network.

Written and directed by Ramiro Berardo, an associate professor in the CFAES School of Environment and Natural Resources, the film explores issues around water in Ohio including interviews from Toledoans who experienced the city’s 2014 water crisis, and the need to rebuild public water systems and public trust to provide affordable, safe water for Ohioans.

Watch it at go.osu.edu/waterforall. 

The 60th Farm Science Review is Sept. 20–22 with the theme, “Embracing Time and Change.” The agricultural trade show offers educational talks from experts with CFAES, which hosts the event at the Molly Caren Agricultural Center near London, Ohio.

Presale tickets are $10 online and at Extension county offices and participating agribusinesses, or $15 at the gate. Children ages 5 and under are free. The FSR app is available for Apple and Android smartphone and tablet users, and it offers interactive maps, a schedule of events, and show information. It’ll be available by download from the Apple App Store and Google Play by searching for “FSR 2022” or by directing your mobile browser to fsr.osu.edu.

The show hours are 8 a.m. to 5 p.m. Sept. 20–21 and 8 a.m. to 4 p.m. Sept. 22.