Enroll Now in the UConn 2018 Master Composter Program
Almost 25% of household waste can be recycled through composting. The purpose of the UConn Master Composter program is to educate and train residents about the basics of small scale composting and in exchange for the training, volunteers will pass on their knowledge to others through outreach activitiessuch as talks, demonstrations, tabling at events, providing promotional activities, working with schools or community gardens etc. Master Composter classes will be held at the Tolland Agricultural Center in Vernon. There will be 4-week night lectures (October 16, 18, 23 & 25), Worm Day (Oct 20) and 2 Saturday field trips with only one being mandatory. The cost of the program is $100. The Master Composter brochure with registration information is available at www.ladybug.uconn.eduor www.soiltest.uconn.eduor call (860) 486-4274 for more information.
Saturday, October 20, 2018 at the Tolland County Agricultural Center from 10 am to 2 pm.
Want to learn more about invasive earthworms in Connecticut? Ever thought about making a worm bin to recycle kitchen scraps into rich vermicompost? Join us for Worm Day! It is free and open to the public. Following presentations on beneficial and invasive earthworms, and how to make and care for a worm bin, folks are invited to make their own worm bins. Attendees supply the materials and we will supply the worms. A $5 donation is suggested to cover the cost of the worms. Go to www.ladybug.uconn.eduor www.soiltest.uconn.edufor more information. Please RSVP as we need to know how many worms to bring!
Dozens of bright yellow Goldfinches flew alongside as I made my way up the winding driveway past their meadows and into the heart of the 4-H Education Center at Auerfarm in Bloomfield. The high, wiry whistle of the birds sounded the alarm at my arrival. I parked behind the barn, and climbed the hill to the Foodshare Garden, a project of the UConn Extension Master Gardener program.
The UConn Extension Master Gardener Program has provided horticulture training and a community outreach component for the last 40 years. Master Gardeners are enthusiastic and willing to learn. They share their knowledge and training with others through community outreach projects.
The 120-acre 4-H Education Center at Auerfarm is a private, non-profit education center. It was deeded to the Connecticut 4-H Development Fund by the family of Beatrice Fox Auerbach in 1976. Over 15,000 students and family members participate annually in year-round 4-H curriculum-based school science programs, animal clubs, and Junior Master Gardening projects.
One of the Master Gardener volunteers is Marlene Mayes of West Hartford. She grew up on Tariffville Road in Bloomfield. The 1774 house was the only one left standing after King Philip’s War and later, was part of the Underground Railroad. The oldest of six children, Marlene spent her youth playing in the woods and building hay forts with her sister in the neighbor’s barn. Life often has a way of coming full circle, Marlene is back gardening in the same area of Bloomfield as the lead volunteer in the Foodshare Garden.
Marlene retired in 2001 from the Torrington Public School System, but wasn’t ready for full retirement, and became the School Administrator at Grace Webb School in Hartford. She also wanted to take the Master Gardener course, and the director at Grace Webb allowed her to use her vacation time for the Wednesday class each week from January through April of 2004.
“I was lucky to merge the ending of one phase with the beginning of another, and hook into something I was so interested in,” she says. The 4-H Education Center at Auerfarm was one of the group outreach assignments for Master Gardener interns.
“When we went up to the 4-H Education Center at Auerfarm in the beginning it was just a field, an overwhelming field. We started by weed whacking rows between the grass,” Marlene recalls. “There was no coordination, it was very frustrating. I decided to take over, and got my husband Ed involved and a couple of other guys. They weed whacked, mowed and rototilled for us.”
“Our goal is to raise sustainable, low-maintenance plants that people can replicate at home,” Marlene says. “We planted currants, elderberries and asparagus. The whole garden is about teaching and getting people to grow things in their own backyard.”
In 2006 Marlene and her group of volunteers at the 4-H Education Center at Auerfarm asked the Hartford County Extension Council for money to build raised beds, and began installing them. There are 50 raised beds in the garden now. The following year, she found herself serving on the Extension Council too.
“Sarah Bailey became the Master Gardener Coordinator for Hartford County the year after I began volunteering. She’s been supportive from day one, and we’ve also become very good friends. Sarah is a big part of creating that community around the program. She talks with us about problems and helps us find creative solutions. She has wonderful leadership skills. We also developed the Junior Master Gardener Program and conducted a teacher training for some school gardens, and developed curriculum for them to use.”
The volunteer community in the Foodshare garden at 4-H Education Center at Auerfarm has a lot of fluidity; people come and stay for as long as they can. Marlene tries to plant something interesting every year to engage the volunteers. Many of the volunteers are consistent and have been with the program for six or eight years; for example, one gentleman is totally focused on the maintenance and has been coming for years to help with it. Over the course of a summer there will be 600 volunteers total working in the garden. High school students volunteer in May and June fulfilling the hours required by their school. These students often keep volunteering after their hours are done.
“There is a sense of community and excitement to whatever it is we’re doing at the garden; every day is a new day,” Marlene says. “We had a woman come with her son this summer, and she stayed while her son was volunteering. They were planting a new succession of beans, and she said, ‘This is fun!’ – it’s really neat to get that reaction from adults. You’re up there almost next to the sky when you’re working in this garden.”
The volunteer schedule hasn’t changed since Marlene took over in 2004. Volunteer days are Thursday and Saturday from 9-12, unless it’s raining. In the hot weather the volunteers take more breaks and use the benches. The benches also enhance the meditative function of the garden.
Thursday is harvest day and Saturdays are for maintenance. Marlene’s husband, Ed, loads up the car on Thursday and takes the produce to Foodshare. “Ed has been a consistent back-up for me all of these years, I couldn’t have done it without him,” Marlene says. “Our son Tim has also helped with maintenance.”
“We’ve met people from all over the world in the garden,” Marlene continues. “It’s absolutely amazing. African exchange students in the agricultural business program at UConn come up every summer. We learn a lot by comparing notes. We also had a fellow Master Gardener from an Israeli kibbutz who was very interesting to talk with.”
In 2017, the garden produced 4,423 pounds total that was donated to Foodshare. This year, the volunteers are measuring donations by the number of meals, although Marlene notes that the total may be lower because of weather related challenges.
The Foodshare garden is ¼ acre. Two years ago Marlene fundraised for a fence for the garden because the deer were eating everything. Now the challenge is the
woodchucks and the rabbits.
The Medicinal Garden, Greenhouse and Herb Garden were all funded by UConn Extension. Marlene designed the circular herb garden. Funding for projects that the Master Gardeners complete at the 4-H Education Center at Auerfarm is from UConn Extension, the Connecticut Master Gardener Association, or fundraised from private donors. Even the seeds used to grow the garden are obtained through donations.
Projects are implemented in phases. The greenhouse was built with funds from a grant by an anonymous donor to the UConn Foundation who greatly appreciated what the Master Gardeners are doing through their community outreach. The first-year volunteers had to haul water up the hill in buckets from the kitchen. This year, irrigation was installed for the greenhouse, solving the water problem.
“You keep learning as you go – mechanics, botany, pest management and whatever else is needed. We all work together as a team,” Marlene says. “It’s not a one-person thing. We’re all passionate about gardening, creativity, and work together to make it happen.”
“It never stops at the 4-H Education Center at Auerfarm; something is going on all of the time. If you tie into any part, it’s fascinating. Everything is research-based, the greenhouse is always a research project. We also have to factor in daylight hours, watering schedules, and how many growing seasons we can fit in each year. There is enthusiasm for wherever the problem we have to solve is.”
The next challenge for this intrepid group of volunteers is figuring out how to run the greenhouse in the colder winter months. The cost of propane has been a challenge; however, the group wants to donate consistently to Foodshare throughout the year. They are discussing raising house plants or some sort of tropical that can be sold as a fundraiser, and used as a teaching tool for the students that visit the farm each year. Tomatoes and peppers will be transplanted from the garden into the greenhouse this fall, and microgreens will also be raised for Foodshare.
Marlene also wants to continue expanding the medicinal garden and the educational component around it. Native American medicinals fascinate her as she discusses how it’s never a single herb, and always a combination of herbs.
“Our volunteer work at the 4-H Education Center at Auerfarm is never boring, and I’m not tired of it yet,” Marlene concludes. “The Master Gardener program creates a sense of community and camaraderie. There is no judgement, everyone works together and has a sense of responsibility – it’s very binding in a nice way.”
Applications are currently available for the 2019 UConn Extension Master Gardener program. Classes will be offered in Stamford on Mondays, Haddam on Tuesdays, Farmington on Wednesdays (an evening class), Bethel on Thursdays, and Brooklyn on Fridays. Applications are due by Tuesday, October 9th. More information can be found at mastergardener.uconn.edu.
Do you love gardening? Are you interested in expanding your knowledge and sharing that knowledge with others? Applications are now available for the 2019 Master Gardener Program through UConn Extension. Participants receive horticultural training from UConn, and then share that knowledge with the public through community volunteering and educational outreach efforts. Enrollment in the UConn Extension Master Gardener program is limited and competitive.
The program is taught in a hybrid class format. There are 3-4 hours of online work before each of the weekly classes, and then a half-day classroom session. Most classes run from 9 AM to 1 PM. New this year is an evening session, from 5:30 – 9:30 PM, which will be held in Farmington on Wednesdays.
“Gardening and the study of it is something we can do our whole lives,” says Karen Linder, a 2015 graduate of the UConn Extension Master Gardener Program at the Bartlett Arboretum in Stamford. “There is always something new to learn – we can get deeper into a subject. Our instructors truly brought subjects to life that I thought could not be made exciting. Who knew soil had so much going on? It has truly changed the way I think and observe the world around me. That is pretty amazing!”
The program is broad-based, intensive, and consists of 16 class sessions (online course work and a half-day class each week) beginning the week of January 7, 2019. The Master Gardener program includes over 100 hours of training and 60 hours of volunteer service. Individuals successfully completing the program will receive UConn Extension Master Gardener certification. The program fee is $450.00, and includes all needed course materials. Partial scholarships may be available, based on demonstrated financial need.
“I would recommend the UConn Master Gardener program to anyone with a serious desire to learn more about horticulture,” says Holly Maynard, a 2017 graduate of the Hartford County class. “There are some spectacularly engaging guest lecturers; this is not some amateur gardening club.”
Classes will be held in Farmington, Bethel, Haddam, Brooklyn and Stamford. The deadline for applications is Tuesday, October 9, 2018.
For more information, call UConn Extension at 860-409-9053 or visit the UConn Extension Master Gardener website at: www.mastergardener.uconn.edu, where both the on-line and paper application can be found.
Our Hartford County Extension Center is moving. As of Friday, August 3rd, please use the following address and new phone numbers:
Exchange Building – Suite 262
270 Farmington Ave
Farmington, CT, 06032
Fax (860) 409-9080
Please be patient with our faculty and staff over the next week as it may take a bit longer than usual to respond to any requests. All educators phone numbers have been updated at extension.uconn.edu.
By Diane Wright Hirsch, MPH
Senior Extension Educator/Food Safety
Even though some may feel home canning has gone the way of the dinosaurs, I regularly get questions posed to me by newbie and experience canners alike. Some want to know how to can tomatoes without potentially killing a loved one. Others want to know if there is anything new in the canning pipeline.
It seems as if more people are gardening these days so that they can have more control over their produce supply—they can grow what they like and minimize the use of chemical pesticides or fertilizers. A happy consequence of a successful garden is a bountiful supply of zucchini, tomatoes and peppers—maybe too bountiful! As a result, the gardener must now become a food processor. Home canning is not difficult, but, it IS important to do it right. Here are ten rules for canning to help you in your pursuit of a safe home canned food supply—whether you have been canning for years or this is your first time.
1) Make sure your jars/lids are in good shape.
Use (or re-use) canning jars manufactured for home canning. Check for cracks or chips and throw out or recycle any jars that are not in good shape.
Be sure the jar rings are not dented or rusty.
Buy new jar lids. The sealing compound can disintegrate over time, especially in damp basements, so make sure that your supply is new or no more than one year old. Do not reuse old lids. (If you still use rubber jar rings, these CAN be reused unless they are dry and/or cracked, though these jars may be more prone to failed seals.)
2) Use up to date canning guidelines. With the exception of jams and jellies, recipes that are older than 1996 should be relegated to the family album. A great resource for up to date guidelines and recipes is the National Center for Home Food Preservation at: www.uga.edu/nchfp. This site is the United States Department of Agriculture (USDA) approved site for home food preservation information. Go there and check out the latest recommendations. They are also great about addressing some questionable practices that are introduced over the years, such as canning food in the oven or canning bread in a jar.
3) Choose the right canner for the job.
Water bath canners are for jams, jellies, relishes, pickles, fruits such as apples, apple sauce, peaches and tomatoes.
Pressure canners are for all other vegetables, soups, meats, fish, and some tomato products, especially if they contain large amounts of low acid vegetables such as peppers, celery or onions. Some folks like to can tomatoes in a pressure canner because it takes much less time and uses less fuel/energy.
4) If using a pressure canner with a dial gauge, have it checked annually to make sure it is reading properly. Check with the manufacturer regarding gauge testing or call the Home and Garden Education Center.
5) If you are pressure canning, be sure that the gasket is still soft and pliable. If dry and/or cracked, you need to replace it.
6) Use high quality, just-ripe produce for canning. You will never end up with canned tomatoes (or any other produce) better than those you started with. Overripe strawberries can lead to a runny jam. Overripe, mushy or decayed tomatoes (often sold in baskets labeled “canning tomatoes” when they are really “tomatoes that we can’t sell for slicing because they are past their prime”) may have a lower acid level or higher pH, making the processing time inadequate for safety.
7) Make sure everything is clean before your start. Be sure to clean:
Canners (often stored in a cobwebby corner of the basement)
Jars, jar lifter, screw bands, etc.
Counter tops or other work surfaces
Your produce (wash with cold running water—no soap or bleach please)
8) Follow approved recipes to the letter. When you change the amount or type of ingredient, you risk upsetting the balance that would result in a safe, high quality product. Too little sugar will make jams too soft; cutting out the salt may make a pickle recipe unsafe; and throwing additional onions and peppers into a tomato sauce can increase the risk for botulism.
9) Adhere to processing times—even if they seem long. Processing canned foods in a water bath or pressure canner is what makes these products safe for on-the-shelf storage. Each product is assigned the processing time needed to destroy the spoilage organisms and/or pathogens (the kind of bugs that make us sick) that are most likely to be a problem in THAT product.
The short processing times for jams and jellies destroy yeasts and mold spores that used to be common place when these products were not water-bathed, but covered in paraffin.
The long processing times for tomatoes are needed because modern tomato varieties are often lower in acid than those in the past. If 45 minutes seems way to long to you (especially when you watch the electric meter ticking away), you might want to consider pressure canning them for 15 minutes at 6 pounds of pressure or 10 minutes at 11 pounds.
10) Allow your jars to cool naturally, right side up, for 12 hours or more before testing seals. Testing earlier may cause the new seal to break.
Cool jars away from an open window to prevent breakage by cool evening breezes on hot jars.
Remove screw bands, clean and dry them and store several in a convenient place for use later when you open a jar and need to refrigerate leftovers. (Screw bands should not be left on jars when storing. Food residue and moisture may collect and cause rusting or molding that can ruin a good seal.)
Test seals, reprocess if needed.
Follow the rules and you will be well on your way to processing a safe, shelf-stable food supply for your household.
UConn and the Connecticut Invasive Plant Working Group (CIPWG) are asking state residents to be on the lookout for Giant Hogweed, which typically blooms during July. Giant Hogweed (Heracleum mantegazzianum) is an invasive, non-native plant from Eurasia that was first identified in Connecticut in 2001. This Federal Noxious weed was confirmed in 25 towns in all 8 counties in surveys conducted several years ago, but many of the populations are now under control. The most recent confirmed locations of Giant Hogweed were found in 2011. Numerous reports of suspect giant hogweed plants blooming in Connecticut have recently been received, but to date all of the 2018 reports have been negative. Several plants are sometimes mistaken for giant hogweed, such as the native cow parsnip, which is related to Giant Hogweed but blooms earlier in June.
Giant Hogweed is a biennial or perennial herbaceous plant that can grow up to 15 feet tall with leaves 5 feet long. The hollow stems of the plant are 2 to 4 inches in diameter. The sap of Giant Hogweed may cause skin to be more sensitive to sunlight and produce painful blisters. Large numbers of small white flowers are borne on umbel-shaped inflorescences that can grow to 2.5 feet across. Giant Hogweed seeds are elliptical in shape, and cow parsnip seeds are heart-shaped on one end (this is the most definitive way to identify the two species). Mature Giant Hogweed seeds can survive in the soil for up to seven years and can float on water for several days, further spreading the plants to new areas. Giant Hogweed has invaded natural areas suchas riverbanks and woodland edges, where it displaces native plants and upsets the ecologicalbalance of these important habitats, and it has been accidentally introduced into managed landscapes.
UConn and the Connecticut Invasive Plant Working Group (CIPWG) are conducting educational outreach to alert the public about Giant Hogweed and its serious health hazards. The CIPWG website (https://cipwg.uconn.edu/giant-hogweed-in-connecticut/) has information on Giant Hogweed with plant descriptions, photos, control options, and an online reporting form.
To report a Giant Hogweed sighting, we recommend that you first visit the CIPWG website and compare your suspect plant with the photos and descriptions provided. You can then report the plant online via the CIPWG website (click on the link “Report Hogweed Sighting”) or contact Donna Ellis at UConn (email email@example.com; phone 860-486-6448). To control Giant Hogweed, follow control recommendations on the CIPWG website. Always wear protective clothing while handling the plants.
UConn Extension’s Bug Week is right around the corner, and we have programs for the whole family.
Bugs are the unsung heroes of our ecosystem, providing services such as pollination and natural pest control. However, bugs don’t stop at environmental benefits. They have also impacted our culture through the manufacturing of silk, sources of dyes, wax and honey production, food sources, and the improvement of building materials and structures. There are also problem bugs, like the Emerald Ash Borer and Brown Marmorated Stink Bug that are a concern in Connecticut. Visit our website at www.bugs.uconn.edu for featured insects and resources.
All ages are welcome to attend and explore the activities and events dedicated to insects and their relatives. Bug Week programs include:
Pests and Guests will be held at the Tolland Agricultural Center in Vernon on Monday, July 23rdat 5:30 PM. Activities include: cooking with bugs, games and demos for the whole family, and learning about bugs in the garden. Please register at http://s.uconn.edu/4ac or call 860-486-9228.
Pollinators at Auerfarm in Bloomfield on Monday, July 23rdwill have a station at the beehive, pollinator plants, and a hands-on make and take activity. The farm is home to a Foodshare garden, 4-H programs and more, offering fun for the entire family. Time is to be determined, with a rain date of Tuesday. Please register at http://s.uconn.edu/4ac or 860-486-9228.
Insect Wonders at the Farm: Join UConn Extension faculty and Spring Valley Student Farm staff and students for an interactive, fun-filled ‘buggy’ event. Learn about our amazing and important insect friends by collecting and observing them. Activities for the whole family will include insect collecting, insect-inspired crafts, Bug-Bingo and a scavenger hunt. This event will be held on Tuesday, July 24th from 9-11 AM. The rain date is July 27th.
Join the Museum of Natural History, AntU and the Department of Ecology and Evolutionary Biology for an exciting afternoon on campus on Thursday, July 26th from 12:30-4 PM. We have tours of the insect collections, an AntU presentation, plus exhibit activities, microscope stations, giveaways, and a live ant colony. There will also be special greenhouse displays. Please register at http://s.uconn.edu/4ac
Find out all about insects and where to look for them at Bug Walks at the Tolland Agricultural Center in Vernon on Saturday, July 28th from 10 AM-1 PM. The program will have live insects on display, right out in the open, plus part of the insect collection from the UConn Natural History Museum, as well as three bug hunts that include going to the butterfly/pollinator garden and the vegetable garden on the property.
Connecticut Science Center is celebrating Bug Week from Monday, July 23rdthrough Saturday, July 28th. Lots of things are buzzing around at the Connecticut Science Center during Bug Week. Spend some time in the tropical Butterfly Encounter, participate in bug-themed Live Science programming, come hear a bug themed story during Story Time, and be sure to explore what is flying around the Rooftop Garden. Programs are open to all ages. Please visit the Connecticut Science Centerfor ticket prices.
UConn Extension offices are located across the state and offer an array of services dedicated to educating and informing the public on innovative technology and scientific improvements. Bug Week is one example of UConn Extension’s mission in tying research to real life, by addressing insects and some of their relatives.
The CT-Food Justice VISTA Project is recruiting for the 2018-2019 year, and we are also seeking a VISTA Leader to help manage the project with our Project Assistant. Our project is sponsored by UConn Extension, in partnership with some of the most effective and innovative nonprofit organizations in low-income communities in Connecticut, is leading a multi-site project with 16 VISTA members in 2018-2019. This project is designed to strengthen programming and improve coordination among similar food security programs seeking to empower communities to create positive change in their food environment and improve access to healthy food.
VISTA Members help to build the capacity of their host site organization. Together, we strive for a multi-generational, racially and economically diverse group of leaders with the skills to move communities across Connecticut towards a just food system. With VISTA Member support, host sites commit to empowering their communities to have impact on food-related programs and services, and the food system in Connecticut as a whole.
Please see the links to the sites we are looking for both VISTAs and VISTA Leader:
For the VISTA Leader the applicant has to have served as an AmeriCorps Service Member or Peace Corps here is the listing for the VISTA Leader. The VISTA Leader will serve out of the UConn Extension office of Tolland County and need a car to travel to our partner organizations for site visits and member support.
Below you will find the listing to the sites we have across the state that are recruiting for VISTA Service Members:
VERNON, CT, (June 13, 2018) – UConn Extension and the Connecticut State Department of Education is currently inviting school food service professionals across the state to sign up for the Put Local on Your Tray Program in the upcoming 2018-19 school year. Schools and districts that sign up will get help increasing fresh, locally grown products in their cafeterias. Sign ups will be open until the new school year starts in September.
According to USDA’s 2014 Farm to School Census, over 70% of schools in CT are offering farm to school programming, which might include hands-on activities in school gardens, cooking classes after school, and/or serving local food in the cafeteria. CSDE and UConn Extension are now partnering to increase school commitments to more purchases from local farms. Districts who sign up for the Tray Program will pledge to feature local ingredients at least twice per season(s) of their choice. Schools choose the Farm to School promotional activities that fit their needs. For example, activities might include: hosting a special taste test in the cafeteria (e.g. kale chips), marketing the products they regularly get from local growers (such as milk), using a holiday or celebration day on the calendar to feature local produce (e.g. new varieties of apples promoted during CT Grown for CT Kids Week), or integrating a recipe into their regular menu that relies on local ingredients for several months (e.g. winter root slaw).
Last year, there were a total of thirty four districts who took the pledge. The program is in its second year and continues to learn, grow, and adapt as Farm to School grows. We hope to see an increase this year, with a goal of fifty school districts. Yolanda Burt, Senior Director of Child Nutrition for Hartford Public Schools and contributor for the Program’s suite of tools, thinks districts need to define ‘local’ for themselves. She states, “Our definition of local includes what is grown and processed within 250 miles of Hartford, and/or purchasing food from small businesses to support Hartford businesses and further job creation for Hartford residents.” Districts who sign up and take the pledge are encouraged to define the criteria for local products based on what is possible and meaningful to their community.
Food Service Director for Avon, Canton, and Regional School District #10, Maggie Dreher, says, “I believe we should provide our students with the freshest, tastiest ingredients possible. An apple is not just an apple, but a story – a potential place to connect to the community.” The Program welcomes those who are not a part of school food service to tell that story with Put Local on Your Tray communication materials, when educating children about local food. There is a materials request sheet available online, for interested school community members (teachers, parents, volunteers, etc.) to ask for any hard copies of our posters, bookmarks, stickers, etc. at http://putlocalonyourtray.uconn.edu.
Contact your school administrator or food service director to encourage them to sign up and be recognized and promoted as a Tray district! Many schools already supply local products, without necessarily promoting it as such (in items like milk, or certain produce from their distributors). Put them in touch with Put Local on Your Tray for credit to be paid where it’s due!
For more information please visit http://putlocalonyourtray.uconn.edu or call 203-824-7175. Put Local On Your Tray is a project of UConn Extension, in partnership with the CT State Department of Education, FoodCorps Connecticut, and New England Dairy & Food Council (NEDFC).
UConn Extension is on a collaborative journey. We co-create knowledge with farmers, families, communities, and businesses. We educate. We convene groups to help solve problems. Connecticut is a small, diverse state with urban and rural spaces. We understand that because we live and work here. Extension educators are ready to connect you with our knowledge and help you to improve your community.
As part of a nationwide network through the University of Connecticut College of Agriculture, Health and Natural Resources, Extension professionals and trained volunteers engage the state’s diverse population to make informed choices and better decisions. The partnerships enrich our lives and our environment. The report highlights program achievements from the past year.
Originating from eight Connecticut Extension Centers, the Sea Grant program at Avery Point and the UConn Storrs campus, programs use various educational methods to reach individuals and groups. UConn Extension partners with nonprofit organizations and state agencies, training volunteers and staff. This magnifies the scope and impact of Extension’s outreach. We have no fewer than seven programs in every town in Connecticut, with some towns having over twenty-two Extension programs. Thank you for your support in helping to make these programs possible. To see UConn Extension’s latest updates, read the Highlights of Extension or visit the web site at www.extension.uconn.edu.