OSU Extension Archives - University Outreach and Engagement

Based on a Digital Measures impact report by Stacey Sowders and Patrick Willis, Oregon State University Extension Service 4-H Youth Development, Metro Region

Mariachi STEAM Summer Camp rehearsal, summer of 2017. Photo: Ann Murphy.

Mariachi STEAM Summer Camp offers middle and high school Hispanic musicians an immersive musical experience while emphasizing exploration of STEAM topics (science, technology, engineering, arts, and mathematics).

Hispanic students are currently the largest minority group in the Oregon public school system, and they score lower than national averages on math and science tests. Their participation and success in higher education is also significantly lower than other youth populations. Using music as the common denominator, the Mariachi STEAM Summer Camp stimulates curiosity about and interest in STEAM careers.

The Mariachi STEAM Summer Camp is the brainchild of Romanna Flores, a dedicated 4-H STEM volunteer and Intel employee. Started in 2016 and now in its second year, the camp has created enthusiastic participants and supporters.

“I did not think college was an opportunity for me before this camp.” Student testimonial

In 2016, underserved youth from diverse schools in Portland, Hillsboro and Forest Grove participated in a five-day residential Mariachi Camp on the OSU campus in Corvallis. Music-focused activities introduced students to music theory and audio processing concepts, and connected music to STEAM concepts, all while advancing their music performance skills. Activities included:

Assembling a musical greeting card with electrical components
Digital audio recording
Three-dimensional model construction and printing
Rehearsals
Performances

Eduardo Cotilla-Sanchez, assistant professor of Electrical & Computer Engineering, helps student with a science and math activity. Photo: Alice Phillips.

Students learned to analyze the properties of audio signals from their own digitally recorded music files using MATLAB. OSU’s Dr. Cotilla-Sanchez introduced basic filtering techniques and demonstrated the math behind those filters.

Intel volunteers led a technology workshop that combined digital audio editing with an introduction to hardware and electronics. The result was a personalized musical greeting card.

Oregon State University students led recreational activities and provided invaluable guidance to college preparedness and expectations.

Quotes from the 2016 cohort:

“I feel like it would be fun just to push our limits and see more parts of OSU and their classes and what it takes to be in OSU.”

“After learning about the technology … I wanted more time because of how fun it was.”

“I loved to learn about the technology like MATLAB and making music with SoundTrap. Now I can make music anytime anywhere!”

2016 camp leadership included:

Romanna Flores – Intel Project Manager (Society of Hispanic Professional Engineers)
Richard Flores – Society of Hispanic Professional Engineers
Daniel Bosshardt – Hillsboro School District (Music Instructor)
Lesslie Nunez – Forest Grove School District (Music Instructor)
Sativa Cruz – OSU Student, Graduate Research – Environmental Sciences

Funding was provided by the 4-H Foundation, Oregon State University Precollege Program, Hillsboro School District, Intel, individual donors, registration fees from families, and in-kind donations by OSU Extension 4-H in Washington County.

2016 Mariachi STEAM Summer Camp participants are ready for the final camp performance dressed in traditional Mariachi costumes.

At the request of the 2016 cohort, the 2017 program expanded to a seven-day and six-night experience. It continues the tradition of music rehearsals, music theory and composition and the history of Mariachi music, all culminating in a concert.

Throughout each day, math, science and technology activities engage the 30-youth cohort. Several high school graduates from the 2016 inaugural cohort returned in 2017 to work as camp counselors. Other students from last year had such a memorable experience they returned for a second year of Mariachi Camp.

A little about Mariachi

In 2011, UNESCO recognized mariachi, a hard-hitting, lively music, as an Intangible Cultural Heritage.
The music originated in the center-west of Mexico. Over the decades, the music that transformed from a regional rural folk music into an urban form of music that is viewed as quintessentially Mexican.
A 10-day International Mariachi Festival is held each year in Guadalajara. It attracts more than 500 mariachis (bands), who perform in concert halls and city streets.
Traditional mariachi instruments are trumpets; violins; guitar; the vihuela, a high-pitched, round-backed guitar that provides rhythm; and a bass guitar called a guitarrón, which also provides rhythm. Six violins, two trumpets, and one each of the guitar, vihuela and guitarrón makes up the ideal mariachi band.
Historically, mariachi groups have been made up of men but there is growing acceptance of female mariachis.
Big-city radio stations, movie studios, and record companies took mariachi music to new audiences throughout Mexico and abroad beginning in the 1930s.
There is not a lead singer in Mariachi. Everyone in the ensemble does some vocalization even if it is just during the chorus parts.

Sources: Wikipedia, Smithsonian, TeacherVision

Editor’s Note: Outreach takes on many forms. The goal most often is to understand the needs of a particular community. In this case, the goal was to improve Latino nursery worker educational materials. The results of the research can improve communication tools well beyond the nursery industry, OSU Extension, and Oregon State University. The “What Workers Think” project is one of 15 university outreach and engagement projects recognized at the 2017 Vice Provost Awards of Excellence celebration on April 17.

"How to Control Slugs in Your Garden" bilingual publication published by Extension and Experiment Station Communications — “How to Control Slugs in Your Garden” bilingual publication published by Extension and Experiment Station Communications

Spanish-speaking workers make up most of the labor force in Oregon’s horticulture industries; however, few Oregon State University Extension publications and multimedia materials are designed to meet their vocational and linguistic needs.

A team at Oregon State set out to understand how instructional materials can be designed to improve the learning process for Latino nursery workers. The team consisted of Ariel Ginsburg and Dionisia Morales, publishing managers with Extension and Experiment Station Communications (EESC); Luisa Santamaria, Extension plant pathologist for nursery crops and bilingual educator, North Willamette Research and Extension Center (NWREC) and associate professor, Botany and Plant Pathology, College of Agricultural Sciences; and Gilbert Uribe, education program assistant (NWREC), now pesticide registration and certification specialist at the Oregon Department of Agriculture.

EESC translates into Spanish some publications from the Extension catalog. Feedback from Extension faculty working in Latino communities suggested that the choice of topics was not always well-suited to horticultural workers. Publications were often too technical, written at too high a reading level, or required a computer to download and print.

Dionisia Morales (middle) and Ariel Ginsburg (right) accept a Honorable mention for the WHAT WORKERS THINK: COMMUNICATION NEEDS ASSESSMENT FOR LATINO NURSERY WORKERS project. Ed Feser (left), OSU provost and executive vice president, presents the award.

This feedback sparked a number of questions: Do workers want information to help them do better at their jobs. Do they want to learn key English vocabulary to communicate more easily with their employers? Are workers more interested in web-based training they can do on their own time, or in face-to-face sessions? Are they more likely to access information on their smartphones?

Using a $1,500 professional development grant from the Association for Communication Excellence, the team conducted three focus groups. They asked workers directly about their needs and interests. Integrating into existing, employer-supported worker training events allowed maximum participation. The three focus groups conducted thus far involved 21 community members. A final focus group will take place in spring 2017.

The findings have already started to shift how EESC delivers translated content. Latino workers want more photo-rich, mobile-friendly information and they want publications in which English and Spanish appear side-by-side.

In 2017, members of the team will write an article for the Journal of Extension. Findings will be presented at conferences to help other Extension and communication specialists learn how they can engage Latino community members to learn what education needs they have and their preferred learning formats.

Based on an abstract submitted for the 2017 University Outreach and Engagement Vice Provost Awards of Excellence.

Written by Gregg Kleiner and Tiffany Woods for Oregon Sea Grant (April 17, 2017)

Editor’s Note: This story is a great example of outreach and engagement work: co-creation of solutions, cross-disciplinary collaboration, applied research, building community capacity, partnerships, and more.

Crab fishing. Photo by Oregon Sea Grant.

West Coast crabbers and faculty with Oregon State University and Sea Grant programs in Oregon and Washington have been exploring ways to reduce injuries at sea.

The effort is part of the Fishermen Led Injury Prevention Program, which was funded by the National Institute for Occupational Safety and Health.

“The ideas are generated by the fishermen, and the goal is that the solutions are voluntarily embraced and are not imposed,” said Laurel Kincl, the leader of the project and an assistant professor of environmental and occupational health at OSU’s College of Public Health and Human Sciences.

Gathering research

To gather the suggestions as well as build rapport with the fishermen, nine community members with ties to the fishing industry were contracted, including several fishermen’s wives. Kincl and others then trained them to conduct outreach, engagement and research.

As part of the project, in the fall of 2015, the nine community members surveyed 365 crabbers in Washington, Oregon and California about the types and number of injuries they may have experienced during the 2014-15 crabbing season. The crabbers reported 65 injuries, 36 of which required them to take time off work or change how they worked. Of those 36, sprains and strains were the most frequent, with 13 incidents. Out of the 36 injuries, hands, arms and shoulders were the most commonly injured body parts, with 17 reports. Nine of the 36 injuries occurred while handling gear on deck, and seven happened while hauling in gear.

When asked what they thought contributed most to injuries, fishermen gave answers that included not paying attention, weather and sea conditions, inexperience, unsafe vessels or gear, a lack of training, and poor physical shape. When asked what they thought was the most important thing for staying safe, responses included having a good captain and crew, being aware, taking care of oneself, avoiding fatigue and having a well-maintained boat and gear.

Co-created solutions

Fishermen suggested the need for a fishing-specific first aid and CPR course. As a result, a wilderness medicine expert was invited to the Oregon towns of Newport and Astoria in the fall of 2016 to train fishermen on how to treat medical conditions and at-sea injuries such as cuts, broken bones, dislocated shoulders and hypothermia.

Another fisherman suggested looking at the design of banger bars, which are metal bars that are welded to the tables where crabs are sorted. Crab pots are hoisted over and slammed against the bars to force the crabs onto the table.

“Some say the bars make it easier on fishermen’s wrists and backs if positioned correctly,” said Kaety Jacobson, a marine fisheries Extension specialist with Oregon Sea Grant and a partner on the project. “But there’s not a standard design, so crabbers make their own – if they use them at all. We’re pretty sure someone has come up with the ideal banger bar, so we’re trying to find that design and share it with the community.”

The research team is considering using fishermen-focused Facebook pages, like the Oregon Sea Grant Fisheries Extension Facebook page, to ask for information about the use, design and benefits of the bars. With this information, she said, Sea Grant could create a publication on what a banger bar is and why fishermen use them. It could also include photos or schematics of designs that work better.

Also because of fishermen’s feedback, Jacobson and the nine community members will interview experienced deckhands and boat captains about what makes a good crew, how to size up a boat to see if it’s safe, and what safety-related language fishermen should look for when signing a contract to become a crew member. Jacobson and her team plan to share this information with novice or aspiring crewmembers.

“We’ll put these findings in an infographic or factsheet that we’ll post on social media or mail out so that fishermen looking for work can have that resource,” she said.

Importance to Oregon

During the 2015–16 season, fishermen in Oregon landed just over 14 million pounds of Dungeness crab, which they sold for a record $51 million, according to the Oregon Department of Fish and Wildlife. Dubbed the official state crustacean, Dungeness crabs make up the most valuable single-species commercial fishery in Oregon.

Written by Ann Marie Murphy

Left to our own devices, most of us aren’t big risk-takers. Humans, by nature, like routine. And once we’re in our routine, it can be challenging to think differently. The thought of coming up with a new idea or launching a new “something” might be hugely intimidating. Fear not!

The work of Extension needs to embrace – and mirror – the changes we see in our communities, in our economy and in the environment. Innovate Extension 2017, produced by OSU’s eXtension iTeam, is organized in a way that will ignite and develop your talents for innovative thinking.

How awesome would it be for you to work with a team of fellow innovation-minded colleagues and have a great idea funded? Pretty awesome! How amazing would it be to create the next great opportunity for Extension to build community vitality and capacity? Pretty amazing! How great would it be to amplify, reignite and reinvigorate your gifts for innovation in an atmosphere of collaboration! Outstanding!

When & where is the 2017 OSU Innovate Extension event being held?
Tuesday May 23rd
8:00 a.m. – 4:30 p.m.
The LaSells Stewart Center on OSU Campus in Corvallis.

Who is invited to participate?
ALL Extension employees are highly encouraged to participate. Please check in with your supervisor before signing up to ensure release time and travel expenses. Registration is limited to 100 participants.

How much does it cost to attend?
This year’s event is free thanks to the generosity of our sponsors: OSU Extension and the eXtension Foundation. Travel expenses to Corvallis are not covered by the sponsors.

What does the agenda look like?
The day starts at 8 a.m. Breakfast and lunch will be provided. Participant teams will form up and meet their Creative Coaches. Teams will be coached on and practice idea generation, project design, budgeting, and will develop a short pitch for the team’s idea. Each team will present its idea pitch to a panel of judges and other participants. Your team’s idea could be selected for funding!

Do I need to sign up with a team to participate?
Nope! Anyone who is interested in innovation in Extension is encouraged to apply. You may sign up as a team or you will be assigned to a great team.

More details Innovate Extension 2017 can be found here.

Innovate ways to update programs, ways of teaching and working, or just think of creative solutions to Extension challenges. The sky is the limit! (How often do you hear that?!?)

The University Outreach and Engagement blog features stories about the vast variety of ways OSU and OSU Extension Service offer meaningful outreach and engagement to support healthy communities, healthy planet and a healthy economy.

Written by Amy Jo Detweiler, associate professor, Horticulture Faculty for Central Oregon

Codling moth damage in Gravenstein apples. By Richard Wilde via Wikimedia Commons

Edible landscaping and backyard food production continues to gain popularity with gardeners. With this trend, there has been an increasing number of people inquiring about control of their “wormy apples” (a.k.a. codling moth) in Central Oregon.

Codling moth is not only a pest of apple and pear trees in Central Oregon, it is a serious pest on both a statewide and national level for backyard and commercial fruit tree growers.

One of the most critical components for effectively managing this pest is timing . . . and the use of integrated pest management strategies (IPM).

In an effort to help clients with management decisions, Project Happy Apples was initiated in 2015 (a soft launch) and officially launched in 2016. A Project Happy Apples website was setup, which includes a place for clients to opt-in to receive timely emails for codling moth management specific to Central Oregon.

Project Happy Apples emails include timely photos and suggestions for various kinds of research-based management. Emails also contain simple instructions on exactly when to do what, a supplies list, associated costs, and where to buy supplies locally, or online. Suggested management strategies include both organic and more traditional types of management so that clients can make informed decisions. All of the email notes are available with additional pest information on the Project Happy Apples website.

Currently, three hundred gardeners receive the emails. A survey was sent to clients in December to assess the value of the project and measure impact. Ideally clients will make informed decisions that will allow them to be more effective in controlling the pest, reduce or eliminate pesticide use, and produce edible apples and pears. They will also be taking an active role in suppressing the pest population statewide in an effort to protect the commercial tree fruit industry in Oregon.

Adapted from a news release written by Kym Pokorny, Extension and Experiment Station Communications–

It’s that time of year! The bounty of Oregon’s tempting produce is ripening and interest in food preservation remains strong.

OSU’s food preservation and safety hotline has opened for the season. Master Food Preservers, who have completed 40 hours of training, answer question ranging from how to avoid botulism to how to convert grandma’s recipe for pie filling to modern standards.

“The most important part of safe and healthy food preservation is finding current, tested instructions, and following them,” said Jeanne Brandt, Extension Master Food Preserver program coordinator. “Food preservation research is an ongoing process, so there are a lot of recent changes in canning recommendations and new equipment and products. Using the most current and research-based instructions will help ensure your products are safe, healthy and delicious.”

The toll-free hotline at 800-354-7319 runs until Oct. 14 from 9 a.m. to 4 p.m., Monday through Friday. When the hotline is closed, callers can leave a message. Additionally, many Extension offices offer free pressure gauge testing.

The hotline gets thousands of questions a year. Most commonly, people ask about preserving salsa, tomatoes and tuna. OSU Extension offers publications on each: Salsa Recipes for Canning, Canning Seafood and Canning Tomatoes and Tomato Products.

For more information, go to the OSU Extension website on food preservation. OSU Extension’s Ask an Expert service also takes online questions about food preservation.

What’s your favorite food to preserve?

Excerpts from the Spring/Summer 2016 Confluence, an Oregon Sea Grant publication –

drought map May 2015_National Drought Mitigation Center — May 2015 U.S. Drought Monitor Map, National Drought Mitigation Center

Editor’s note: Climate change is perhaps the toughest problem facing our world today. This week’s blog features excerpts from the most recent issue of Confluence, a publication produced by Oregon Sea Grant (OSG). OSG works on issues related to freshwater and marine waterways and climate change is dramatically impacting both.

Oregon Sea Grant has an interesting history and is an integral part of OSU’s community outreach and engagement model. Housed on the OSU campus, OSG is part of the National Oceanic and Atmospheric Administration (NOAA) and funds research conducted at OSU and other universities. Climate change, tsunami preparedness, and wave energy are three areas of research priority.

According to the OSG website, “congress created the NOAA Sea Grant program in 1968 in an effort to bring the kind of national attention and resources to ocean and coastal issues that the USDA’s Extension Service had brought to rural agricultural communities since the early 20th century. In 1971, Oregon was designated one of the nation’s first four Sea Grant states, along with Washington, Texas and Rhode Island. Today Sea Grant programs are found in every coastal state; and Oregon’s is still widely considered one of the very top programs.

Drought map intensity key — Drought intensity

“With resident Extension faculty stationed up and down the coast, a core of marine educators and aquarists at the (now Hatfield) Marine Science Center, and capable scientists, communicators and administrators on the OSU campus, Sea Grant has become an important part of OSU’s research and public engagement portfolio.”

Drought map May 2016_National Drought Mitigation Center — May 2016 U.S. Drought Monitor Map, National Drought Mitigation Center

Four new videos produced by Oregon Sea Grant (OSG) show how certain business practices, farming techniques, and riparian management strategies are better poised to tolerate droughts in Oregon. The videos, produced by OSG videographer Vanessa Ciccone in collaboration with John Stevenson, a climate specialist with OSG Extension at OSU, can be found on the OSG YouTube Channel along with other fascinating videos.

The short videos form a series called Documenting the Drought: Mitigating the Effects in Oregon. OSG created them in response to the state’s 2015 drought, said Stevenson. “We found that the people and places that did better during the drought were the ones where investment had been made in water conservation and restoration efforts over the past decade.”

The conditions that led up to the 2015 drought is described in one video. Another features Frank Burris, the county leader of the OSU Extension Service in Curry County and OSG’s watershed health specialist for the southern Oregon coast, describing riparian restoration projects along Pea and Gallagher Creeks. The projects were prompted by concern over the effects of rising stream temperatures and reduced stream flow on salmon, a mainstay of the region’s recreational fishing economy.

If you’ve skied in Ashland, one of the videos may be of particular interest to you. Mt. Ashland Ski Area adapted to sparse winter snowfall by relocating snow and was able to open for 38 days in 2014-15 versus none in the prior ski season. During the summer months, you’re likely to be able to enjoy ziplining, a bungee trampoline, disc golf and concerts, all of which will supplement declining ski-season income.

In another video, Bill Buhrig, a crops specialist with OSU Extension in Malheur County talks about planting faster maturing plants as a success strategy for farmers where a full season of water is no longer available. Strategies to conserve water through buried pipelines and gravity systems are described and extend the irrigation season by two to three weeks.

Throughout the North Coast and South West Extension Service Regions, the adult and childhood obesity incidence is greater than the Oregon average. In fact, few Americans consume the minimum recommended amount of whole grains, vegetables or fruits.

“Tastes great and so easy!! Will make it again and again,” said one fan of the fish taco recipe on FoodHero.org, a website jointly funded by OSU Extension Service and USDA Supplemental Nutrition Assistance Program (SNAP).

Fish Tacos is one of 286 recipes posted on the Food Hero website. The vetted, healthy recipes can be sorted by number of ingredients, meal preparation time, cooking method, kid approved (yes, they actually survey kids to see if they like the food!) and more. Cooking tips and tools, including how to balance calories and shop on a budget, are also offered on the site.

“Food Hero is a research-based social marketing campaign aimed at parents who use the Internet and have kids under the age of 18 living in their homes,” stated Lauren Tobey, OSU nutrition specialist. The goal is simple: show parents and their kids how easy it is to eat more fruits and vegetables, whether fresh, frozen or canned.

A partnership with Grocery Outlet put flyers featuring two potato-based Food Hero recipes — Chicken, Potato and Pepper Bake and Superhero Shepherd’s Pie — and a coupon for a free 10lb. bag of russet potatoes (with a $10 minimum purchase) in Oregon newspapers in December. Another flyer/coupon will run in January.

The OSU Extension Service North Coast Region (Columbia, Clatsop, Tillamook and Lincoln counties) and South West Region (Lane, Douglas, Coos and Curry counties) teamed up to submit coordinating proposals for two full awards of $25,000 each (totaling $50,000) through the Moore Family Center Healthy Communities Outreach Project grant. Led by Jenny Rudolph, Lead Principal Investigator, the proposal was based on a strong partnership with the state SNAP-Ed team along with county-based Family Community Health (FCH) and 4-H faculty, and many local partners.

In March 2015, the campaign team partnered with OSU Interactive Communications to produce a series of short videos. The videos feature local families making healthy, whole-grain recipes together. The videos, which can be seen on FoodHero.org, are designed to empower low income families to prepare healthy meals together, demonstrate easy, fun ways for kids to help in the kitchen, promote the use of low-cost whole grains in family meals, and to increase awareness of the FoodHero.org website as a resource for healthy recipes and tips.

A 30-second commercial was also produced in English and in Spanish. The English version was distributed in a media buy campaign along the North Coast and South West regions, appearing June 12 through August 6 as a preview ad at theaters in Astoria, Lincoln City, Newport, Seaside, Springfield, North Bend, and Roseburg, including the opening weekend of Jurassic World. Audience estimates totaled 537,000.

In Southern Oregon, local Coordinated Care organizations (CCO) are very supportive of the OSU SNAP-Ed programs. “They have similar community health goals to reduce obesity, improve nutrition choices among children and adults, and increase food security,” said Cheryl Kirk, community health instructor at Josephine County Extension Service. “When I showed the Food Hero video segments to my partner at All Care CCO, she was excited about the possibility to run the 30-second spot in local theaters. So I basically connected the dots with OSU media, Sally Bowman, program manager for Family and Community Health/SNAP-Ed, and the CCO. We were all excited that this could happen during the busy holiday movie season and the release of the new Star Wars movie.” Theater ads will run December 18 through January 8 in Medford, Grants Pass and White City. The campaign coincides with the release of Star Wars: The Force Awakens. An estimated audience of 105,000 will view the video commercial.

An online media buy featured the video commercial, which linked back to the Food Hero website. The online campaign was targeted to the North Coast and South West Regions June 12 through August 10 creating an estimated 524,000 impressions.

Oregon Department of Human Services (DHS) is distributing the videos to their county offices for caseworkers to use in DHS lobbies. And all county SNAP-Ed units across the state are encouraged to use the videos at local events.

The video project team received the 2015 OSU Extension Association Oscar Hagg Communications Award in recognition of superior and distinguished achievement in effectively utilizing creative communications techniques.

According to Sally Bowman, the Oregon Department of Education is scaling and crediting Food Hero recipes for meal programs in schools and childcare settings. At least 100 credited recipes meeting Federal guidelines for school meals will be available to school kitchens.

If you’re tired of the same old recipes, or want to start eating a healthier diet on a budget, you will find many new recipes — from Almond Rice Pudding to Zucchini Zowie — to try throughout the new year.

Share a favorite recipe loaded with fruits, vegetables or whole grains in the comment section below.

FOOD HERO FISH TACOS

For the Fish

2 pounds cod fillets

3 Tablespoons lime juice (about two limes)

1 tomato, chopped

1/2 onion, chopped

3 Tablespoons cilantro, chopped

1 teaspoon oil

1⁄4 teaspoon cayenne pepper (optional)

1⁄4 teaspoon black pepper

1⁄4 teaspoon salt

For the Slaw

2 cups shredded red cabbage

1⁄2 cup green onions, chopped

3⁄4 cup nonfat sour cream

3⁄4 cup salsa

2 cups shredded red cabbage

1⁄2 cup green onions, chopped

3⁄4 cup nonfat sour cream

3⁄4 cup salsa

8 corn tortillas (6-inch), warmed

Directions

Preheat oven to 350 degrees.
Place fish in baking dish.
Mix lime juice, tomato, onion, cilantro, oil, peppers, and salt and spoon on top of fillets.
Cover loosely with aluminum foil to keep fish moist.
Bake 15-20 minutes or until fish flakes.
Mix cabbage and onion; mix sour cream and salsa and add to cabbage mixture.
Divide cooked fish among tortillas. Add 1/4 cup of slaw to each. Fold over and enjoy!
Refrigerate leftovers within 2 hours.

Notes

Freeze extra lime juice to use later.
One reader added some canned chilies to the baked fish and a little ranch dressing to the slaw. The substituted green cabbage because it was on sale.

See nutrition information at: https://www.foodhero.org/recipes/fish-tacos#sthash

Sources: FoodHero.org, Oregon Whole Grain Heroes Video Campaign 2015 Impact Statement, Sally Bowman, Cheryl Kirk and Jenny Rudolph

University Outreach and Engagement

Tag Archives: OSU Extension

Mariachi music powers STEAM learning

Based on a Digital Measures impact report by Stacey Sowders and Patrick Willis, Oregon State University Extension Service 4-H Youth Development, Metro Region

A little about Mariachi

What Workers Think: Communication Needs Assessment for Latino Nursery Workers

Based on an abstract submitted for the 2017 University Outreach and Engagement Vice Provost Awards of Excellence.

Crabbers offer ideas on how to reduce injuries at sea

Written by Gregg Kleiner and Tiffany Woods for Oregon Sea Grant (April 17, 2017)

Gathering research

Co-created solutions

Importance to Oregon

Innovate: Re-imagine what is possible

Written by Ann Marie Murphy

Project Happy Apples

The University Outreach and Engagement blog features stories about the vast variety of ways OSU and OSU Extension Service offer meaningful outreach and engagement to support healthy communities, healthy planet and a healthy economy.

Written by Amy Jo Detweiler, associate professor, Horticulture Faculty for Central Oregon

OSU’s food preservation and safety hotline open for canning season

Adapted from a news release written by Kym Pokorny, Extension and Experiment Station Communications–

Mitigating Drought in Oregon

Excerpts from the Spring/Summer 2016 Confluence, an Oregon Sea Grant publication –

Food Hero offers 286 Healthy Convenient Recipes

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