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  1. CFAP Direct Support sign up begins May 26

    https://agnr.osu.edu/news/cfap-direct-support-sign-begins-may-26

    Farm Office team will also host a  webinar  about Ohio's CFAP sign up process soon.  Be sure to ... By:Peggy Kirk Hall, Associate Professor, Agricultural & Resource Law Wednesday, May 20th, 2020 ... Coronavirus Food Assistance Program (CFAP).  Those details finally arrived yesterday, when the USDA announced ...

  2. SBDC continues to support clients and their businesses amid COVID-19

    https://southcenters.osu.edu/newsletter/spring-2020/sbdc-continues-support-clients-and-their-businesses-amid-covid-19

    updates concerning the CARES Act SBA loan programs to southern Ohio businesses.  Our team is currently ... By Brad Bapst SBDC Director The Small Business Development Center (SBDC) at The Ohio State ... page. Our team of certified business advisors are here to support you and your business. Your health, ...

  3. Direct Marketing of Meat

    https://wayne.osu.edu/news/direct-marketing-meat

    Extension Educators Rob Leeds, Garth Ruff, Jacci Smith, Tony Nye and Ag Law Resource program Extension ... specialist Peggy Hall (https://u.osu.edu/ohioagmanager/2020/04/29/direct-marketing-of-meat/). “The Ohio ... regulating sales of meat in Ohio. ODA oversees the processing plants and sets the food safety regulations for ...

  4. Coronavirus Food Assistance Program (CFAP)

    https://wayne.osu.edu/program-areas/agriculture-and-natural-resources/anr-news/coronavirus-food-assistance-program-cfap

    CFAP Articles & Documents CFAP Payments- What and How Overview of CFAP and Payments USDA CFAP ... Program Cull Cows and Herd Inventories with CFAP CFAP Useful Website Links USDA CFAP Information CFAP ...

  5. Project Judging

    https://hamilton.osu.edu/program-areas/4-h-youth-development/hamilton-county-fair/project-judging

    Project JUDGING Guidelines 2020 Overview: Project Judging 2020 is going to be different. There is ... educational display following the recommendations below. *Members may choose to submit their project books for ... activity and youth may be as creative as they like.  If members have access to video editing ...

  6. Food Preservation- Office Hours- Tuesdays 4:00- 5:00 pm

    https://hamilton.osu.edu/news/food-preservation-office-hours-tuesdays-400-500-pm

    %20All%206%20Webinars%20w%20links.pdf ...

  7. South Centers video team producing special educational programs amid COVID-19 pandemic

    https://southcenters.osu.edu/newsletter/spring-2020/south-centers-video-team-producing-special-educational-programs-amid-covid-19

    that affect all of OhioOne of our programs features OSU Extension Interim Director Jackie Wilkins, ... The video production team at The Ohio State University South Centers has been working on several ... individuals may have concerns about during this unique time.  We are also progressing with training programs ...

  8. Coping in Times of Stress

    https://wayne.osu.edu/news/coping-times-stress

    Consumer Sciences Program Assistant and may be reached at 330-264-8722. CFAES provides research and related ... recent changes in our lives may feel overwhelming. So how can we manage this stress? The Centers for ... out ways to feel better. Avoid drugs and alcohol.  These may seem to help, but they can create ...

  9. The Cost of Food Preservation

    https://wayne.osu.edu/news/cost-food-preservation

    Educator and may be reached at 330-264-8722. CFAES provides research and related educational programs to ... abundance for us to choose from. As the season progresses, one of the major reasons people want to grow ... more economical than canning. It also generally takes the least amount of time.  Let’s look at personal ...

  10. Determine Forage Moisture Content

    https://wayne.osu.edu/news/determine-forage-moisture-content

    Forage maturity/stage of development is often cited as the number one factor that determines ... one at a reasonable cost. Microwaves provide forage moisture determination to within 1-2% of actual ... that has been cut into pieces no larger than one inch in length.  Basically, you continue to cook the ...

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