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Botulism: What You Don't See or Smell Can Still Hurt You
https://ohioline.osu.edu/factsheet/HYG-5567-11
Sciences, Ohio State University Extension Nicole Arnold, Food Safety Field Specialist, Family and Consumer ... Sciences, Ohio State University Extension Consuming the toxin of the bacteria Clostridium botulinum (C. ... most lethal substances in the world. Home-canned foods are not the only foods associated with botulism. ...
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Building, Communicating, and Protecting Your Food or Farm Brand
https://ohioline.osu.edu/factsheet/anr-0180
ANR-0180 Agriculture and Natural Resources 05/19/2025 Kate Hornyak, Program Coordinator, Ohio ... State University Extension, Delaware County Hannah Scott, Program Director, The Ohio State University ... Office, n.d.). In Ohio, a trade or service mark can be registered with the Ohio Secretary of State. A mark ...
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Introduction to Mindfulness
https://ohioline.osu.edu/factsheet/hyg-5243
Consumer Sciences, Ohio State University Extension A fast-paced culture of constant multitasking and 24/7 ... guidance and suggestions. The Ohio State University Wexner Medical Center offers free mindfulness ... Ohio State University Extension. Reviewed in 2024 by Cindy Schultz, community partner though Toledo ...
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Box Tree Moth: Range and Spread
https://ohioline.osu.edu/factsheet/ent-0099
F. Boggs, Agricultural and Natural Resources Educator and Assistant Professor, The Ohio State ... Educator, The Ohio State University Extension, Medina County Amy K. Stone, Agricultural and Natural ... Resources Educator, The Ohio State University Extension, Lucas County Kayla I. Perry, Assistant Professor of ...
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Food Preservation: Quick-Process Pickles
https://ohioline.osu.edu/factsheet/hyg-5345
Sciences/4-H, Ohio State University Extension Quick-process pickles differ from fermented pickles because the ... proportions of ingredients. Sources of tested recipes include the United States Department of Agriculture ... written by Lydia Medeiros, Professor, Department of Human Nutrition, The Ohio State University. Updated in ...
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Food Preservation: Basics for Canning Fruit
https://ohioline.osu.edu/factsheet/hyg-5343
Consumer Sciences, Ohio State University Extension. Food Home, Yard and Garden food preservation canning ... Environmental Sciences; Ohio State University Extension Katharine Shumaker, Educator, Family and Consumer ... Sciences, Ohio State University Extension Fruits can be canned using the boiling water bath method because ...
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Food Preservation: Pasteurization of Raw Milk for Home Consumption
https://ohioline.osu.edu/factsheet/hyg-5817
Medeiros, Specialist, Nutrition, Ohio State University Extension. Food milk pasteurization raw home ... Specialist, Dairy Management and Precision Livestock, Ohio State University Extension Pasteurization is the ... states, including Ohio, have laws requiring the pasteurization of milk sold directly to the consumer. The ...
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Food Preservation: Making and Preserving Sauerkraut
https://ohioline.osu.edu/factsheet/hyg-5364
Extension; and Brad Bergefurd, Extension Educator, Agriculture and Natural Resources, Ohio State University ... Sciences, Ohio State University Extension Sauerkraut is a mixture of salt and shredded cabbage that is ... Sauerkraut: From Garden to Table, North Dakota State University USDA Complete Guide to Home Canning Originally ...
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Andres Sanabria-Velazquez
https://plantpath.osu.edu/our-people/andres-sanabria-velazquez
University MS Plant Pathology, The Ohio State University BS Agronomy, Universidad Nacional de Asuncion, ... Pathology sanabria-velazquez.1@osu.edu Selby Hall (Wooster) PhD Plant Pathology, North Carolina State ...
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The Art (and Science) of Letting Go: Mastering Delegation for Better Results
https://ohioline.osu.edu/factsheet/aede-0029
John Foltz, Professor Emeritus, The Ohio State University; and Dean Emeritus, College of Agricultural ... MANAGER’S LIBRARY SERIES AEDE-0029 Agriculture and Natural Resources 05/06/2025 Trey Malone, ... Associate Professor, Department of Agricultural Economics, Purdue University Jay Akridge, Trustee Chair in ...