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  1. Sassy Shay’s Twisted Mac & Eatz will be on campus TODAY, 11am – 1pm

    https://ati.osu.edu/june-5-2024/sassy-shays-twisted-mac-eatz-will-be-campus-today-11am-%E2%80%93-1pm

    Visit Sassy Shay's Twisted Mac and Eatz today for mac and cheese, burgers, and more! ...

  2. Up for the Challenge – Dairy Challenge

    https://dairy.osu.edu/newsletter/buckeye-dairy-news/volume-26-issue-3/challenge-%E2%80%93-dairy-challenge

    event, students were selected to participate in the Midwest Regional and National Dairy Challenge ...

  3. New research by Associate Professor Anne Fitzpatrick shows that remedial education at the secondary school level improves learning by 58%

    https://aede.osu.edu/news/new-research-associate-professor-anne-fitzpatrick-shows-remedial-education-secondary-school

    heterogeneous learning progress: the data show that 50% of secondary school students fail to meet a basic ...

  4. COVID-19 and Deer Hunting Pathogen Safety

    https://ohioline.osu.edu/factsheet/1027

    -22-deer-harvest-report). This annual event potentially exposes upwards of 11.4 million hunters nationwide ... to prevent getting sick. Safety Practices for Handling and Cleaning Wild Game Animals: Wear a mask to ... Wear rubber or disposable gloves when handling the carcass. Take the gloves off and clean hands before ...

  5. 52nd Annual Columbus Bonsai Society Show

    https://chadwickarboretum.osu.edu/events/52nd-annual-columbus-bonsai-society-show-0

    year! This 2-day event, held in the Agriculture Administration Building auditorium, features local and ...

  6. Food Safety in Gardens

    https://ohioline.osu.edu/factsheet/hyg-1153

    should be cleaned and sanitized before each use. Plastic bags can be used to collect fruits and ... cleaned with soap and water and sanitized with a dilute solution of bleach (1 Tablespoon per gallon of ... Sanitation Pathogens can end up on fresh produce through cross-contamination from dirty surfaces. Harvesting ...

  7. Current Sanitation Practices for Leafy Green Vegetables For Processors, Retailers and Consumers

    https://ohioline.osu.edu/factsheet/aex-261

    deaths due to current sanitation and handling practices. Of the 9.6 million cases of total foodborne ... and romaine lettuce, and spinach are typically more challenging to sanitize than other vegetables ... for understanding this information is to identify potential improvements on sanitation processes, ...

  8. 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 ...

  9. Chlorinated Water Sanitation of Leafy Green Vegetables For Fresh Produce Processors

    https://ohioline.osu.edu/factsheet/aex-262

    Following harvest, leafy green vegetables are treated with sanitizers to reduce bacteria that have come in ... several liquid sanitizers that could be used to decrease bacterial load—including chlorine dioxide, ozone ... and peroxyacetic acid—chlorinated water is the frequently used sanitizer in the fresh produce ...

  10. Marketing and Promotion of Nutrition Incentives

    https://ohioline.osu.edu/factsheet/cdfs-4115

    basic information about how nutrition incentive programs work and when and where they’re available. ... friends and family. Promotion by word of mouth can be very impactful. Market events support positive ... experiences and attract returning customers. Popular farmers market events include weekly kids’ activities ...

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