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  1. International Economic Development

    https://aede.osu.edu/courses/aedecon-6401

    this course are to familiarize students with basic theoretical concepts relating to growth and ...

  2. Pest Prep with the OSU Extension Office

    https://fairfield.osu.edu/events/pest-prep-osu-extension-office

    https://fcdlibrary.libnet.info/event/7101737 ...

  3. Haley Black

    https://fairfield.osu.edu/people/haley-black

    Extension in Fairfield County. She is passionate about camp, event planning and volunteering. Some of her ...

  4. Freezing Meat, Poultry, and Game

    https://ohioline.osu.edu/factsheet/HYG-5334

    are butchering or slicing any type of fresh meat, it is essential to have a clean and sanitized work ... area. Regular cleaning and sanitizing of the equipment, utensils and work surfaces reduce the ... cutting boards can be used. Nonporous surfaces are easier to clean and sanitize. Wash them in hot, soapy ...

  5. Selecting, Storing, and Serving Ohio Onions

    https://ohioline.osu.edu/factsheet/hyg-5524

    onions (red, white, and yellow)  - Select bright, clean, hard, well-shaped onions with dry skins that ... the following fact sheets: Canning Basics, HYG-5338 Basics for Canning Vegetables, HYG-5344 Freezing ...

  6. Backyard Grilling: Food Safety Practices to Keep on the Front Burner

    https://ohioline.osu.edu/factsheet/hyg-5590

    other food, including cooked meat. Clean and sanitize utensils and other cookware before and after ... cooking, it is important for anyone involved in preparing, cooking or handling food to have clean hands. ... might not be clean like garbage, petting animals and other similar activities. When you wash your hands, ...

  7. Energy, the Environment, and the Economy

    https://aede.osu.edu/courses/aedecon-4320e

    economics of clean, renewable energy, and understand the different policies for pollution control. Prereq: ...

  8. Selecting, Storing, and Serving Ohio Grapes

    https://ohioline.osu.edu/factsheet/HYG-5518

    the following fact sheets: Canning Basics, HYG-5338 Basics for Canning Fruit, HYG-5343 Freezing ...

  9. Biosecurity Fundamentals for Extension Personnel

    https://ohioline.osu.edu/factsheet/vme-5

    tattoo sets, tagging pliers, buckets). Clean and sanitize all transported equipment before and after use ... controlled; and how cleaning and disinfection procedures will be designed to reduce pathogen levels. Every ... minimize the spread of diseases. Basic issues to consider in a biosecurity program include isolating new ...

  10. Selecting, Storing, and Serving Ohio Peaches

    https://ohioline.osu.edu/factsheet/HYG-5525

    the following fact sheets: Canning Basics, HYG-5338 Basics for Canning Fruit, HYG-5343 Freezing ...

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