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Minding the Brand: Marketing and Communications Virtual Office Hours
As we move into 2025, we’re eager to continue expanding the marketing and communication resources available to you, our statewide Extension team. One of these resources is monthly virtual office hours. The first one will be Feb. 5 (1:30-2:30 p.m.) in Team ...
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2025 Ohio 4-H Conference Registration Now Open – March 8
Registration for the Ohio 4-H Conference on March 8 is now open. ...
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Recognizing Service to Ohio State
At the end of last year, the university recognized some of our Extension faculty and staff for their years of service to Ohio State and others for their service on the University Senate. ...
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Cows, comradery, and confidence
https://cfaes.osu.edu/stories/cows-comradery-and-confidence
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Staying Active During the Winter Months
Making time to be active during the winter months can be a challenge, but it is important to overall health. ...
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Extension Professionals Earn Faculty Rank
Congratulations to the following Extension educators who recently earned faculty appointments as assistant professors. ...
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Ohio State scientist unlocks natural, vibrant food color alternatives to Red No. 3
Tracy Turner COLUMBUS, Ohio — The U.S. Food and Drug Administration’s recent decision to ban Red ... u.osu.edu/giustilab/. Monica Giusti 614-247-8016 giusti.6@osu.edu Faculty and Staff Research Media Advisory Food, Food ...
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Growing roots in Living Learning Communities
https://cfaes.osu.edu/stories/growing-roots-in-living-learning-communities
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Program to discuss leveraging the bioenergy potential of manure
https://cfaes.osu.edu/news/articles/program-discuss-leveraging-the-bioenergy-potential-manure
win-wins for agriculture and our environment. To register and learn more, visit go.osu ... Molly Bean COLUMBUS, Ohio — The Jan. 14 Environmental Professionals Network (EPN) breakfast ... stakeholders and the environment.” Program attendees will learn of the value of biogas projects and how the ...
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Resilience and triumph
https://cfaes.osu.edu/stories/resilience-and-triumph
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