Pumpkins rotting in landfills produce
methane, a climate change-causing greenhouse gas, and an especially scary one at that—it’s 20 times stronger than carbon dioxide.
So, if you don’t send your old pumpkin out in the trash, destined for burial in a landfill, what’s the best thing you can do with it?
We talked to three experts from CFAES for options. Spoiler alert: Sometimes (dun dun dun) they come back.
Got lots of leafy green kale? Discover a good, simple way you can eat it in the new CFAES video above.
“Kale is a healthy fall vegetable that can keep growing deep into cold weather,” says
Tim McDermott, who produced the video with Jenny Lobb. Both of them work for OSU Extension, CFAES’ outreach arm.
“Kale chips are a crunchy snack that are easy to make, are full of vitamins, calcium, iron, and fiber, and are a delicious way to enjoy your harvest.”
Read more on growing food in fall in a
previous post with McDermott.
Registration is open for Ohio Sea Grant’s Science and Outdoor Writers Workshop, set to be held virtually Oct. 28–29, 1–3 p.m. both days. Check out the topics and speakers:
CFAES last week honored its own
Rattan Lal, 2020 World Food Prize Laureate, with a video retrospective of his life and career, which you can watch above. Lal is Distinguished University Professor of Soil Science in the School of Environment and Natural Resources.
The video includes the announcement that
Lal’s name is being added to the center that he founded—what will now be called the Rattan Lal Carbon Management and Sequestration Center.
You can watch the World Food Prize award ceremony itself, which the World Food Prize Foundation hosted on Oct. 15,
Des Moines (Iowa) Business Record, Oct. 13; featuring Rattan Lal, School of Environment and Natural Resources (SENR)
Ohio State News, Oct. 5; featuring
Rattan Lal, SENR
No-Till Farmer, Sept. 17; partnership with CFAES cited
CFAES’ 14th annual
Stinner Summit will focus on COVID-19. What has it shown about the fragility of our food system? How can the system be made more resilient?
The event, whose theme is “Adapting Ohio Agroecosystems for Resilience to the Pandemic and Other Natural Disasters,” will be held online from 1–4 p.m. on
Friday, Oct. 16.
Participation is free and open to all.
Learn more and register to join us.
You can now order
Ohio State Maple Syrup online and have it delivered to your home. The syrup, while from maples, is totally Buckeye:
It comes from a sugar bush envisioned, started, and run by students in CFAES’
School of Environment and Natural Resources. The nearly 20-acre sugar bush is located at the
Ohio State Mansfield campus, about 70 miles north of Columbus. It’s part of the campus’s EcoLab. The sales help benefit Ohio State students. The proceeds fund scholarships for students at the EcoLab.
previous post and place an order.
USDA and CFAES researchers have developed an “intelligent” pesticide sprayer that reduces the spray that misses its target by 30% to 90%. “That’s significant,” said CFAES’
Melanie Ivey, a member of the research team. Read the story.
Denise Ellsworth presents “Becoming a Community Scientist (and a Better Naturalist): How You Can Help Bees and Other Pollinators” as part of the Wooster Science Café series, Wednesday, Oct. 14, 7–8 p.m.
Rattan Lal, Distinguished University Professor of soil science in CFAES’ School of Environment and Natural Resources, will receive the 2020 World Food Prize in a ceremony set for 10–11 a.m. EDT Thursday, Oct. 15.
Later the same day, he will be honored during a CFAES-hosted virtual event called “The Legacy of Dr. Rattan Lal” from 2–2:45 p.m. EDT.
Watch the morning ceremony
here. Register to attend the afternoon event here.
Lal speaks on turning science into action in the 2018 video above.