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1. Chow Line: Keep summer heat from spoiling picnic

   https://news-archive.cfaes.ohio-state.edu/news-release/chow-line-keep-summer-heat-spoiling-picnic-1

   this year? Food safety is more important in summer because microorganisms love heat. When you're ... food safety in mind when shopping, too. Don't leave food in a hot trunk as you finish running ...

2. Winter 2018 Achievements Edition

   https://southcenters.osu.edu/newsletter/connections-newsletter/winter-2018-achievements-edition

   ...

3. Large Variation in Forage Grass Performance in 2014

   https://agcrops.osu.edu/newsletter/corn-newsletter/2014-41/large-variation-forage-grass-performance-2014

   varieties planted in September 2013 in that trial, only four survived reasonably well and could have ...

4. Soybean Aphids Now Overwinter in Ohio

   https://news-archive.cfaes.ohio-state.edu/news-release/soybean-aphids-now-overwinter-ohio

   a regular basis. If and when aphid populations reach their threshold (250 insects per plant), then treat ... when aphids begin feeding in Ohio fields in July. "In Ohio, we tend to plant soybeans in May and ...

5. Learn to Minimize Spray Drift at Farm Science Review

   https://news-archive.cfaes.ohio-state.edu/news-release/learn-minimize-spray-drift-farm-science-review

   farmers, but they show a great advantage over conventional sprayers, especially when controlling for ... are $8 at the gate or $5 in advance when purchased from county offices of OSU Extension or ...

6. Potential Carbon Flux from Timber Harvests and Management in the Context of a Global Timber Market

   https://aede.osu.edu/about-us/publications/potential-carbon-flux-timber-harvests-and-management-context-global-timber

   tropical forest regions will cause carbon releases, new plantation establishment in subtropical emerging ...

7. Chow Line: Food safety tips for cooking on the grill (for 6/15/08)

   https://news-archive.cfaes.ohio-state.edu/news-release/chow-line-food-safety-tips-cooking-grill-61508-0

   cooking. But yes, there are special considerations when cooking outdoors, mainly because there are so many ... of an opportunity for bacteria to grow: Even though the bacteria itself would be killed when the food ...

8. Chow Line: Count up fat, calories for chicken with skin (for 2/28/10)

   https://news-archive.cfaes.ohio-state.edu/news-release/chow-line-count-fat-calories-chicken-skin-22810-1

   do not overcook it. Chicken breast is done when it reaches an internal temperature of 165 degrees F. ... test for doneness. When done, let it sit for a few minutes to let the juices settle before cutting into ...

9. February 18, 2018

   https://ansci.osu.edu/newsletter/student-newsletter/february-18-2018

   ...

10. Office Closed- New Year's Day

    https://paulding.osu.edu/events/office-closed-new-years-day

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