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  1. C.O.R.N. Newsletter 2005-39

    https://agcrops.osu.edu/newsletters/2005/39

    NCR-1.1 August 2: WCR-1.2, NCR-0.2 August 9: WCR-0.3, NCR-0.1. Results of 2005 sticky traps placed in corn ...

  2. C.O.R.N. Newsletter 2011-41

    https://agcrops.osu.edu/newsletters/2011/41

    at  0.1 (previously they were reported at 0.3). Some maturity groups showed significant differences ...

  3. C.O.R.N. Newsletter 2006-07

    https://agcrops.osu.edu/newsletters/2006/07

    "Tips to Reduce Planter Performance Effects on Corn Yield" OSU Extension Fact Sheet AGF-150-01 ...

  4. Georgia Forest Ecologist Named Director of OSU School of Environment and Natural Resources

    https://news-archive.cfaes.ohio-state.edu/news-release/georgia-forest-ecologist-named-director-osu-school-environment-and-natural-resources

    back in Michigan, and we already feel very much at home moving back here. “There are some ...

  5. U.S. Treasurer Applauds OSU Extension's Spanish Financial Literacy Class

    https://news-archive.cfaes.ohio-state.edu/news-release/us-treasurer-applauds-osu-extensions-spanish-financial-literacy-class

    a first step toward establishing good credit, attaining home ownership and starting a business. ...

  6. Three Receive Research Awards at April 23 OARDC Annual Conference

    https://news-archive.cfaes.ohio-state.edu/news-release/three-receive-research-awards-april-23-oardc-annual-conference

    And Matthew J. Cannon, a recent doctoral graduate of the Department of Animal Sciences, took home the ...

  7. Home Food Preservation Class: Peach Salsa

    https://licking.osu.edu/events/home-food-preservation-class-4

    Looking for another recipe to make with Lynd's delicious peaches? OSU Extension Agent Shari Gallup has a great recipe for peach salsa and will demonstrate how to make it and can it! Be sure to stop by and try some! Click here for the event flyer! ...

  8. Phosphates as Meat Emulsion Stabilizers

    https://meatsci.osu.edu/node/97

    due to the buffering capacity of meat. Alkaline phosphates increase meat pH in the range of 0.1 to 0.6 ...

  9. Communiqué October 28, 2011

    https://extension.osu.edu/about/communique/2011-10-28

    Utilizing volunteers to keep the office open. Using students who are home from college to keep the office ...

  10. Communiqué March 13, 2013

    https://extension.osu.edu/about/communique/2013-03-13

    joined the Food Safety team and have been working with Extension educator Emily Adams on home-based and ... sharpening demonstration; bring your pruners. Participants will go home knowing how to restore the plants in ...

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