The University of Connecticut Greenhouse Research & Extension team are conducting a study in root rot of hydroponically-grown leafy greens. They would like to collect plant samples with root rot from commercial operations in the U.S. Your participation will help better understand how microbes interact in roots and potentially identify beneficial microbes that reduce the risk of plant pathogens in hydroponics.
Participants would benefit from this study by receiving a free diagnosis of what is causing root rot in the sample and early access to the information generated from this project. If you are interested in participating, follow this link: http://s.uconn.edu/surveyrootrot
The CT Farm to School Collaborative (CTFTSC) is actively seeking to fill a newly created part-time position of Project Coordinator. Applications due by February 5th. 75% of the Project Coordinator’s responsibility will be working with the state’s leading Farm-to-School partners and allies to implement the recently developed CT Farm to School Action Plan. This work includes coaching and coordinating with 3 Action Team Leaders, supporting the activities of 3 Action Teams, and maintaining excellent communication systems with all stakeholders. The remaining 25% of the Project Coordinator’s time will be directly supporting the work of the CTFTSC, which includes staffing the monthly meetings, managing the ctfarmtoshool.org website and google group, coordinating efforts for CT Grown for CT Kids Week, and working with CTFTSC members on key annual events. We hope to generate a competitive pool of candidates with strong representation from the global majority. View the job description.
As we celebrate Martin Luther King Jr. Day, many use this as a day of service. Extension values the service our volunteers contribute. In 2019, they volunteered 207,887 hours across all programs, valued at $5.3 million to our communities.
Volunteers contribute knowledge and experience to Extension, and expand our capacity to deliver programs in every municipality and town of Connecticut. UConn Extension volunteers are from a range of sectors including robotics, information technology, project management, and agriculture.
Marlene Mayes, a volunteer with the Master Gardener program since 2004,
coordinates the Foodshare Garden at the 4-H Education Center at Auerfarm in Bloomfield. Each summer, the garden has over 600 community volunteers, who grow 4,000 pounds of vegetables donated to Foodshare. “Everything is research-based, the greenhouse and garden are about teaching and getting people to grow in their own backyard,” Mayes states.
We have volunteer opportunities for UConn students, and citizens throughout the state in several of our programs. Join us as a UConn Extension volunteer.
We’re offering a Vegetable Production Certificate Course, beginning on March 12th. It’s a hybrid format, online and in-person for new and beginning farmers. This year only, we have a special introductory fee of $100 or $150 depending on the course option you choose.
This vegetable production course is designed to benefit beginner vegetable producers who have 0-3 years of vegetable growing experience or no formal training in agriculture. The participants will learn answers to the basic questions about farm business planning, planning and preparing for vegetable farm, warm and cool-season vegetable production techniques, season extension, identification of biotic and abiotic issues, and marketing.
The beginning of a new year turns our focus towards renewal and change. Many people will make a “new year’s resolution” such as losing weight.
Losing weight requires changing habits and behavior. Instead of losing –let’s put the focus on ADDING physical activity for stronger bodies and eating more nutrient dense foods that builds healthy bodies!
“Smart goals” or specific, measurable, attainable, realistic and timely intentions can help you make a plan for success. If you want to lose weight in the new decade- ask yourself:
Track what you eat for a week – where can you make some changes?
Eat less calories and move more-
Fruits and Vegetables are low in calories, and high in nutrients
Add more: moving!
Try a free food tracking app to figure out the quality and quantity of food you are eating.
It can also tell you how many calories are you eating? How many calories are you burning?
Measure: How will you measure your changes?
Use measuring cups and timers to help you identify how much you are eating and moving
Log your movement with your phone
Try a free app like google fit or apple health to help measure movement.
Attainable: What steps will take to lose weight
Try using your phone to schedule 3 minute movements every hour at work- That’s 24 minutes of movement- try walking in place or go for a walk
Realistic: It takes time and intention to make change
Try to do add on to something you already do that is a good habit- when you eat dinner use a smaller plate
Try to set a small goal of exercising for 10 minutes; set a reminder schedule it at the same time every day and it will soon catch on
Timely: Most goals have a deadline- when do you hope to achieve your goal- remember weight loss is about sustainability and health
With weight loss the TIME piece can be how much time it takes to lose weight (usually 1 -2 pounds a month and maintain your new habits.
Use time to help you ease into new habits, walk 20 minutes after work every day in my house instead of eating. It is important to look at present habits and make small intentional changes J
Focus on adding minutes and activities to increase your physical activity, stamina and strength
Industrywide Food Safety Initiative Focuses on Small/Artisanal Ice Cream Companies
The Innovation Center for U.S. Dairy announced that food safety resources for small and artisanal ice cream manufacturers, including an online class and technical support, are now available. Dennis D’Amico, one of our Extension educators was on the team that developed these initiatives.
These initiatives, which are similar to tools created in 2017 for the artisan/farmstead cheese community, are designed to help companies mitigate their food safety risks.
This initiative was led by the Innovation Center for U.S. Dairy, an organization founded by dairy farmers in 2008 to convene the entire industry on common goals and opportunities. Innovation Center experts formed the Artisan Ice Cream Food Safety Advisory Team that includes the National Ice Cream Retailers Association, International Dairy Foods Association, academics, company owners and food safety experts from across the dairy industry.
“We created these tools with input from the owners of small ice cream companies and learned what can most effectively work for them,” said Tim Stubbs, Vice President of Product Research and Food Safety for the Innovation Center for U.S. Dairy. “As a result, we think these resources have been designed in a way that these companies can help assure consumer confidence in their products.”
The resources include an online course offered through North Carolina State University titled “Food Safety Basics for Artisan Ice Cream Makers.” The course includes 10 interactive modules on the importance of food safety, identifying hazards, preventive controls, design, plant practices, sanitation and environmental monitoring. The course is available free through July 31, 2020 (discount code INTRO-FREE). Visit https://foodsafety.ncsu.edu/food-safety-basics-for-ice-cream-makers or www.usdairy.com/artisan for information.
A new website — www.safeicecream.org – is hosted by IDFA and offers self-study resources, guides, templates and tools designed to quickly help manufacturers.
Also available are workshops that provide direct coaching and technical support for small businesses as they write their food safety plans.
Farmers of all experience are encouraged to join the Connecticut Department of Agriculture, University of Connecticut, and the American Farmland Trust on Thursday, January 9, 2020 from 9 AM to 1 PM at the Tolland Agricultural Center in Vernon, Connecticut to hear the latest in IPM/biocontrol, soil management, and water programs.
Aaron Ristow of the American Farmland Trust will discuss his findings on the economic and environmental impacts of soil health practices. This is a free program and pesticide credits will be offered.
Where can we get healthy food? Dr. German Cutz, one of our Extension educators, discusses urban agriculture as one option as we use innovative technology and new methods to grow food for our families and communities.