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  1. CFAES dean appointed to Council for Agricultural Science and Technology board of trustees

    https://cfaes.osu.edu/news/articles/cfaes-dean-appointed-council-for-agricultural-science-and-technology-board-trustees

    science-based information to policymakers, the media, the private sector, and the public. The CAST board of ... meets at least four times a year to review and discuss project and publication proposals from three CAST ... publication and its potential to increase scientific knowledge surrounding a challenge facing policymakers and ...

  2. Chow Line: Deep yellow field spot on watermelon key to choosing sweet, ripe melon

    https://cfaes.osu.edu/news/articles/chow-line-deep-yellow-field-spot-watermelon-key-choosing-sweet-ripe-melon

    B vitamins. A cup of watermelon has about 45 calories and has significant amounts of vitamins A and C. ... Watermelon Board, and the U.S. Department of Agriculture on how to pick the best one: Look at the spot where ... further reduce harmful bacteria that may be on the skin, according to the U.S. Food and Drug ...

  3. Tree University: Why Urban Foresters Do the Things They Do and How You Can Help

    https://cfaes.osu.edu/news/events/tree-university-why-urban-foresters-do-the-things-they-do-and-how-you-can-help

    programs manage public trees, but what can volunteers, students, and Master Gardens can do to help? Join us ...

  4. Selecting, Storing, and Serving Ohio Sweet Corn

    https://ohioline.osu.edu/factsheet/hyg-5516

    Fresh sweet corn has long been an American favorite. In Ohio, the sweet corn season begins about July ... stand about 10 minutes before serving. Season with butter, salt, and pepper if desired. Season – Add ... foodsmartcolorado.colostate.edu/food/foods-and-beverages/colorado-produce/colorado-sweet-corn. FoodData Central. n.d. U.S. Department of Agriculture (website), accessed July 15, 2021. ...

  5. Easy Home Food Preservation

    https://wayne.osu.edu/news/easy-home-food-preservation

    a priority with home food preservation so if you have questions about this topic, reach out to us at the ... spacing the herbs out on a baking sheet in a single layer. Place the baking sheet in the freezer for about ... a year for best quality. To learn more about these freezing and drying methods, check out OSU Extension’s ...

  6. Selecting, Storing, and Serving Ohio Cabbage

    https://ohioline.osu.edu/factsheet/hyg-5513

    cabbage. The following recommendations are approximations. 1 bag or crate = 50 pounds. 1 bushel = about 32 ... Chinese cabbage or 1 head (about 1½ pounds) of green, savoy, or red cabbage = approximately 4 servings. ... pan. Add several cups of shredded cabbage and pan fry until just wilted (about 10 minutes). Stir often. ...

  7. Selecting, Storing, and Serving Ohio Apples

    https://ohioline.osu.edu/factsheet/HYG-5507

    are approximations. 1 pound = about 3 medium apples 1 pound = approximately 1½ cups applesauce ... 2 pounds (6–8 apples) = a 9-inch pie 1 peck = 10½ pounds 1 bushel (40 pounds) = about 16–19 quarts canned ... calories (about 95 calories) and contains these nutrients: vitamin C potassium 4.4 grams of dietary fiber ...

  8. Selecting, Storing, and Serving Ohio Potatoes

    https://ohioline.osu.edu/factsheet/hyg-5529

    recommendations below are approximations. 1-pound fresh potatoes =  about 3 medium potatoes 3 cups peeled and ... sliced 2½ cups peeled and diced 2 cups mashed 2 cups French fries 2 pounds medium potatoes = about ... part of a healthy diet. One-half cup of boiled potatoes contains about 65 calories. Potatoes are an ...

  9. Upcoming Ag Events

    https://wayne.osu.edu/program-areas/agriculture-and-natural-resources/upcoming-ag-events

    Beyond: A virtual tour of the industry Wednesday, August 25 | 9:00 am-noon (EDT) Join us for a free ...

  10. Scientists on the scent of flavor enhancement

    https://fst.osu.edu/news/scientists-scent-flavor-enhancement

    about the reference aroma, the higher their chances of correctly identifying a match – a finding that ... understanding of these mechanisms could give us another way to modulate flavors and to modulate food-related ... routes of delivery differed, participants made more mistakes, meaning there was something about those ...

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