Podcasts about washington state university extension

Transcript [music] Welcome to Food Safety in a Minute. The Cascadia Subduction Zone runs off our coast from British Columbia to northern California. We're overdue for a major earthquake that could disrupt water supplies for weeks, even months. Storing at least one gallon of water per day, per person and pet, for a minimum of 14 days is essential. Because that much water is heavy (116 pounds), it's good to choose smaller containers for storage. For instance, soda bottles with screw-on lids or food-grade, heavy-duty plastic containers with recycling symbols PETE and HDPE suitable for camping. Avoid milk jugs, they're made from biodegradable plastic and may leak. For more tips on building a safe, drinkable water supply, check out Oregon State University Extension's online guide: Survival Basics: Water. I'm Susie Craig from Washington State University Extension. [music] Resources Black, Lynette, G. Hyde, L. Kraemer, C. Sánchez-Frank. Survival Basics: Water. Tips for securing a safe, drinkable supply. Oregon State University Extension. https://extension.oregonstate.edu/catalog/pub/em-9285-survival-basics-water. Emergency Management Division – Washington – Safeguarding Lives and Property. Prepare in a Year. https://mil.wa.gov/personal. United States Department of Homeland Security. Suggested Emergency Food Supplies. https://www.ready.gov/food.

Transcript [Music] This is Food Safety in a Minute from Washington State University Extension. Do you know small earthquakes occur almost daily in Washington state? We have the second-highest risk of major earthquakes in the country. Are you prepared with enough food and water? The Emergency Management Division recommends having at least two weeks' worth of food, water, and supplies to survive a disaster. This is important in western Washington, where numerous bridges and overpasses could be damaged in an earthquake, making evacuation difficult and delaying emergency response. Visit Disaster Ready Washington to learn how spending just an hour a month for a year can help ensure your family stays safe during and after an earthquake. Planning guides are available in English, Spanish, Chinese, Korean, Russian, and Vietnamese. Start Your Earthquake Preparedness, now. I'm Susie Craig [Music] Resources Emergency Management Division – Washington – Safeguarding Lives and Property. Prepare in a Year. https://mil.wa.gov/personal. Assessed online 3/19/25.

Transcript [Music] I'm Susie Craig. Welcome to Food Safety in a Minute. Did you know there was a bill passed in 1996 which protects Americans from liability when donating food? When food is donated in “good faith” and “meets safety standards”, the Bill Emerson Good Samaritan Food Donation Act safeguards you from lawsuits. Why is this protection important? It makes it easier for businesses, nonprofit organizations, and individuals to help others, addressing food insecurity while reducing food waste. For example, community gardens, restaurants, grocers, wholesalers, gleaners, food manufacturers, farmers, and even home gardeners are protected. All food donated must meet quality and labeling standards as required by Federal, state, and local laws. Learn more about food donation, contact your local food bank. This is Food Safety in a Minute from Washington State University Extension. [Music] Resources United States Department of Agriculture. Frequently Asked Questions about the Bill Emerson Good Samaritan Food Donation Act. https://www.usda.gov/sites/default/files/documents/FAQs-GoodSamaritanAct.pdf. Assessed online 3/19/25.

Episode Transcript [Music] Welcome to Food Safety in a Minute from Washington State University Extension. I'm Susie Craig. It's officially spring! Farmers' markets are open for business. Shopping locally is a great way to support local farmers and processors. While you shop, keep food safety in mind. • If you use a reusable bag, make sure they are washed often with soap and water. • Food temperature is important. If you purchase meat, poultry, fish or other perishable foods, place them in a cooler or an insulated bag, maintaining 40 degrees Fahrenheit or below. • Avoid cross contamination, keeping raw meat, poultry, and fish separate from ready-to-eat foods and fresh fruits and vegetables. • Vendors often offer samples. Wash your hands before sampling if possible. Otherwise use a hand sanitizer. • Wash and dry your hands when you return home. I'm Susie Craig. Thanks for listening to Food Safety in a Minute. [Music] Resources United States Department of Agriculture – Food Safety.gov. Shopping at the Farmers Market with Food Safety in Mind. https://www.foodsafety.gov/blog/shopping-farmers-market-food-safety-mind. Accessed online 3/19/25.

Episode transcript [Music] I'm Susie Craig from Washington State University Extension. Food processors are getting lots of negative attention for manufacturing ultra-processed foods. Why do Americans choose ultra-processed foods so frequently? Even better, think about why you choose ultra-processed foods at your grocery store or restaurant. Consider these factors: • Convenience. They're quick and easy to prepare compared to cooking from scratch. • Affordability. They're often less expensive than fresh, whole foods. • Long product shelf life. Preservatives in bread, dairy products, and meat extend shelf life and reduce food waste. • Lacking the time to prepare meals from scratch. • Having limited cooking skills. And • Your personal food choices based on a lifetime of habits. Thanks for listening to Food Safety in a Minute. [Music] Resources: Ducharme, Jamie. Time Magazine (8/28/24). Why One Dietitian is Speaking Up for ‘Ultra-Processed Foods. https://time.com/7007857/ultra-processed-foods-advocate/. Accessed online 2/12/25. Johns Hopkins Bloomberg School of Public Health. Ultra-processed Foods Account for More than Half of Calories Consumed at Home (12/10/24). https://publichealth.jhu.edu/2024/ultraprocessed-foods-account-for-more-than-half-of-calories-consumed-at-home. Accessed online 2/12/25.

Episode transcript [Music] This is Food Safety in a Minute from Washington State University Extension. From television to TikTok, ultra-processed food is a hot topic. Are ultra-processed foods safe or unsafe to eat? Let's tackle the definition first. There's no legal definition of “ultra-processed food”. Food processors use the NOVA classification system developed by the Food and Agriculture Organization of the United Nations. This system has four groups. Group 1 is unprocessed, minimally processed food including fresh fruits and vegetables, fresh meat, nuts, plain yogurt, and some spices. Group 4, ultra-processed food includes ice cream, sugary drinks, instant noodles, hot dogs, potato chips, energy bars, baby formula, and much more. Public health officials and the media often equate ultra-processed food to “junk food”. That's not always the case. Listen next week to learn more. Thanks for listening, I'm Susie Craig. [Music] Resources: Monteiro, Carlos Augusto. G. Cannon, M. Lawrence, C., M.L. Costa Louzada, and P. Machado. Food and Agriculture Organization of the United Nations. Ultra-processed foods, diet quality, and health using the NOVA classification system. Rome, 2019. Accessed online 1/15/25. https://openknowledge.fao.org/server/api/core/bitstreams/5277b379-0acb-4d97-a6a3-602774104629/content.

Episode transcript [Music] This is Food Safety in a Minute. I'm Susie Craig. Annually, the Institute of Food Technologists Science and Policy experts name food and beverage trends. Here are three trends which will enhance and improve food safety and nutrition in 2025: • More artificial intelligence will be used in food labs, in restaurants, and by consumers for quality control, in cooking techniques, and for ingredient substitutions. • Tech-enabled food traceability alongside deadlines and implementation of the FDA's Food Safety Modernization Act will increase investment in food safety by food producers. • Increased use of weight loss medications such as GLP-1 medications will drive food product development, with producers creating food products focused on protein, gut health, and nutrient needs for consumers taking these medications. I'm Susie Craig from Washington State University Extension. [Music] Resources Institute of Food Technologists: Brain Food, Official IFT Blog. IFT's Top Ten Food Trends for 2025. Accessed online 1/20/25. https://www.ift.org/news-and-publications/blog/2024/ifts-top-ten-food-trends-for-2025.

Episode transcript [Music] Welcome to Food Safety in a Minute. I'm Susie Craig. This is National Black History Month. According to the USDA's 2022 Census of Agriculture, there are 42,000 farmers in the United States who identify as Black, either alone or in combination with another race. They represent 1.2 per cent of our country's producers. This week, our podcast recognizes John W. Boyd, Jr. John is a fourth-generation farmer in Baskerville, Virginia. He is the founder and president of the National Black Farmers Association, a non-profit organization representing African American farmers and their families. The Association provides advocacy and education including agricultural training and technical help for Black and other small farmers. Learn more by visiting the National Black Farmers Association. This is Susie Craig from Washington State University Extension. [Music] Resources International Dairy Foods Association. Black Farmers Today: Where We Are Not? USDA Census of Agriculture Breaks it Down. Accessed online 1/8/25. https://www.idfa.org/news/this-black-history-month-idfa-celebrates-the-black-americans-who-advanced-the-food-system-and-u-s-dairy. National Black Farmers Association. Accessed online 1/7/25. https://www.blackfarmers.org.

Episode transcript [Music] For Food Safety in a Minute, this is Susie Craig. For sixty years, the Food and Drug Administration has tracked heavy metals in our food supply. Even trace amounts of arsenic, cadmium, mercury and lead in food, water, and air once ingested stay in our bodies. Heavy metals in food come from naturally occurring and environmental sources. Food may be grown in soil or irrigated with water containing higher levels of heavy metals. Food processing and handling food may increase or decrease levels. Whether naturally occurring or environmental, experts from academia, government, and industry continue to monitor and study their effects on our health. Read a free research-based report from the Institute of Food Technologists. Look online for Challenges, Risks, and Potential Solutions to Mitigate Heavy Metal Exposure: A Roundtable Discussion. This is Susie Craig from Washington State University Extension. [Music] Resources Institution of Food Technologists (10/24). Challenges, Risks, and Potential Solutions to Mitigate Heavy Metal Exposure: A Roundtable Discussion. https://164454.fs1.hubspotusercontent-na1.net/hubfs/164454/Challenges%2c%20Risks%20and%20Potential%20Solutions%20to%20Mitigate%20Heavy%20Metal%20Exposure-1.pdf. Accessed online 12/8/24. United States Department of Agriculture – Agriculture Research Service. Food Surveys Research Group: Beltsville, Maryland, What We Eat in America. https://www.ars.usda.gov/northeast-area/beltsville-md-bhnrc/beltsville-human-nutrition-research-center/food-surveys-research-group/docs/wweianhanes-overview/. Accessed online 12/8/24.

Episode transcript [Music] Welcome to Food Safety in a Minute from Washington State University Extension. Smart phones, smart thermostats, smart watches connect us to information anywhere and anytime. Did you know smart devices used in our food system from farming to food processing reduce the risk of foodborne illnesses? Food manufacturers use smart sensors for real-time data monitoring. Innovative, complex technology allows manufacturers to monitor and record useful information related to food safety from raw ingredients to the shipment of products to your market. This includes predictive maintenance, reducing contamination risks, streamlining operations, and food recalls. Smart sensors embedded with artificial intelligence monitor the “health” of the sensor. When sensors are working properly, they alert employees to changes in equipment and processing controls which could impact food safety and food quality. This is Susie Craig for Food Safety in a Minute. [Music] Resources Food Safety Executive (9/23/24). How Smart Technology is Revolutionizing Food Safety: Q and A with John Isabel of ifm. Accessed online 12/4/24. https://foodindustryexecutive.com/2024/09/how-smart-technology-is-revolutionizing-food-safety-q-a-with-john-isabell-of-ifm/. Orth, Steve. Food Safety Tech (12/3/24). Food Manufacturing Future of Food Safety: Next-Gen Technologies On the Rise. Accessed online 12/4/24. https://foodsafetytech.com/feature_article/future-of-food-safety-next-gen-technologies-on-the-rise/.

[Music] Happy holidays and happy New Year from food safety in a minute. We're on a holiday break this week but return on January 8th, 2025. I'm Susie Craig from Washington State University Extension. Thanks for listening to Food Safety in a Minute. [Music]

Episode transcript [Music] Alternate Ways to Cook Holiday Turkey From Washington State University Extension, I'm Susie Craig. Are last minute power outages from a winter storm, failure to thaw your turkey, or an oven which unexpectedly breaks down coming between you and the perfect holiday turkey? The Food Safety and Inspection Service of the United States Department of Agriculture has you covered. Search online for “Turkey: Alternate Routes to the Table.” No matter the situation, you have safe and tasty alternatives for cooking your turkey: An electric roasting oven, gas or charcoal grilling, smoking, deep fat frying, pressure cooking, or microwaving. No matter the method you choose for food safety, all whole turkey should reach 165 degrees Fahrenheit as measured in the innermost part of the thigh and wing or the thickest part of the breast. This is Food Safety in a Minute from Washington State University Extension. [Music] Resources Food Safety and Inspection Service, United States Department of Agriculture. Turkey: Alternate Routes to the Table. https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/poultry/turkey-alternate-routes-table#:~:text=Preheat%20the%20oven%20to%20at%20least%20325%20°F.,as%20possible%20to%20avoid%20slowing%20the%20cooking%20process. Accessed online 11/14/24.

Episode Transcript [Music] Why Does Fruitcake Last So Long? Welcome to Food Safety in a Minute from Washington State University Extension. Focus of humor, the longevity of a holiday fruitcake. According to the USDA, in a pantry, fruitcakes stay fresh and safe to eat for six months. When frozen, for up to a year. Why does fruitcake last so long? Because of the ingredients and preparation. Dried fruit contains less moisture along with a high sugar content. Both prevent bacterial growth. Often, home-made fruitcake is soaked in alcohol which adds flavor and antimicrobial properties. After baking bread or cake, the starch molecules in flour become disorganized creating air pockets which lead them to stale more quickly. The dense texture and low moisture content of fruitcake limit this reaction. Thus, they are good to eat for a long time before becoming stale. Thank you for listening. I'm Susie Craig. [Music] Resources Solis-Moreira, Jocelyn. Why Does Fruitcake Last So Long? Scientific American. 12/23/23. https://www.scientificamerican.com/article/why-does-fruitcake-last-so-long/. Accessed online 11/14 /24.

Episode transcript [Music] Welcome to Food Safety in a Minute from Washington State University Extension. Food, often large quantities of food are part of Thanksgiving celebrations. Here are two suggestions to maximize your budget and minimize food waste while protecting your family from foodborne illness. • Practice the Two-Hour Rule after cooking, serving, and when sending leftovers home with guests. Perishable food should be refrigerated within two hours after serving. Bacteria grows and some bacteria produce toxins between 40 degrees and 140 degrees Fahrenheit, the temperature danger zone. Once food is served, it needs to be refrigerated. This includes “doggie bags” for guests. After two hours, food should be discarded. • Leftovers should be eaten within four days or frozen in airtight, labeled containers or bags. I'm Susie Craig. Happy Thanksgiving. [Music] Resources: United States Department of Agriculture. Stay Safe This Thanksgiving Holiday. https://www.usda.gov/media/press-releases/2022/11/07/stay-food-safe-thanksgiving-holiday. Accessed online 10/22/24.

Episode transcript [Music] I'm Susie Craig for Food Safety in a Minute. Is it too early to buy a Thanksgiving turkey? It depends on your personal preference of fresh or frozen. Either way, the timing of your purchase matters for food safety. Turkeys cooled and held at 0 degrees Fahrenheit or below are labeled “frozen” or “previously frozen”. There's plenty of time between now and Thanksgiving to purchase a frozen turkey, defrost, and cook. A turkey labelled “fresh” has never been refrigerated below 26 degrees Fahrenheit. The USDA advises waiting one or two days before Thanksgiving to purchase a fresh turkey. Always check the manufacturer's tag on fresh turkey for “Best by” or “Use by” date. These indicate the turkey will be OK on the date of cooking. This is Food Safety in a Minute from Washington State University Extension. [Music] Resources: Food Safety and Inspection Service – United States Department of Agriculture. Turkey from Farm to Table. https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/poultry/turkey-farm-table. Accessed online 10/23/24. Garcia, Jesus (Posted 11/9/23). Food Safety and Inspection Service - United States Department of Agriculture. Frozen or Fresh: Which Turkey Should You Buy? https://www.usda.gov/media/blog/2023/11/09/frozen-or-fresh-which-turkey-should-you-buy. Accessed online 10/24/24.

[music] This is Food Safety in a Minute. I'm Susie Craig. Planning a Halloween party this year? Robert Gravani, food science Professor Emeritus at Cornell University has these recommendations to prevent foodborne illness at your party: • If serving perishable foods such as sandwiches, cheese and fruit platters, or desserts with whipped crème or crème cheese frostings, refrigerate until serving. Avoid leaving them out for more than two hours. • Serve pasteurized cider and juices. Unpasteurized juices may have disease-causing E. coli or Salmonella. • Skip bobbing for apples. Consider making apples from construction paper with a paper clip at the top. Use a stick or line with a magnet attached to fish for apples. • Before any food preparation, wash your hands with soap for twenty seconds, drying with a paper towel. This is Food Safety in a Minute from Washington State University Extension. [music] Resources: Pilet, Jonan. Food Safety Tips for This Halloween with Food Safety Expert Robert Gravani. Food Safety News. https://www.foodsafetynews.com/2021/10/food-safety-tips-for-this-halloween-with-food-safety-expert-robert-gravani/#:~:text=Institute%20of%20Food%20Technologists%20member%20expert%20and%20Cornell. Accessed online 9/24/24.

[music] This is Susie Craig from Washington State University Extension. From TikTok to Pinterest, there are photos of refrigerator shelves filled with plates of uncovered raw meat, crystal pitchers of milk, framed photographs, bowls of fruit, even twinkle lights. It's called fridgescaping. Decorative plates and vintage crystal pitchers may contain lead, which is unsafe for food contact. Removing food from original packaging removes storage or use-by dates. Additionally, many fridgescapes allow for cross contamination. From a food safety perspective, the best fridgescape is a regularly cleaned, sanitized, and organized refrigerator with a thermometer at forty degrees F or below. If you long for visual order, store leftovers, cut-up fruit and vegetables in food safe, stackable containers with lids and labels. Organize drinks and condiments. Arrange food to prevent cross contamination. This has been Food Safety in a Minute. Thank you for listening. [music] Resources: Datskovska, Stacia. Should You be Decorating the Inside of Your Refrigerator. Elle Décor. 8-14-24. https://www.elledecor.com/design-decorate/trends/a61865153/fridgescaping-trend-explainer/. Accessed online 9/23/2024. Partnership for Food Safety Education. The Core Four Practices. https://www.fightbac.org/food-safety-basics/the-core-four-practices/. Accessed online 9/24/24. [music]

From Washington State University Extension, this is Food Safety in a Minute. Consumers often think foreign objects in food originate from processors. That isn't always true. Consider easily chipped, breakable items in your kitchen made of glass or plastic: Glass measuring cups, containers, baking dishes, and thermometers. Accidentally chipping them during food preparation and storage may lead to unintentional, foreign objects in your food. Ingested slivers of glass and plastic may cause serious damage to your gastrointestinal tract. This week, do a visual scan of glass and plastic items in your kitchen. Pay special attention to the edges of glass measuring cups and snap down covers on plastic and glass storage containers. Replace chipped items. Frequently examine items in your kitchen that may break or chip during storage and preparation to stay safe. This is Food Safety in a Minute from Washington State University Extension. I'm Susie Craig. Resources: Schweihofer, Jeannine. Michigan State University. Biological, Chemical and Physical Hazards Assessed with HACCP https://www.canr.msu.edu/news/biological_chemical_and_physical_hazards_assessed_with_haccp Shakila Banu. Journal of Food: Microbiology, Safety, and Hygiene. Understanding Food Hazards and How to Prevent Them. https://www.longdom.org/open-access/understanding-food-hazards-and-how-to-prevent-them-100170.html Click here to take a quick survey: https://bit.ly/2E3hR5Q

I'm Susie Craig from Washington State University Extension. Molds are microscopic fungi. This episode explores the danger of toxins produced by a couple of molds. Called aflatoxins, they may lead to illness in livestock and people. Aflatoxin B1 or AFB1 is the most harmful, known for its powerful carcinogenic effects. Another aflatoxin M1 is a metabolite found in the milk of animals who have consumed contaminated feed. Researchers around the world are working to prevent aflatoxins in food. In the United States, the Food and Drug Administration and the Department of Agriculture check peanuts and field corn for aflatoxin. If levels are found to be unacceptable, the food and feed are removed. At home, the USDA recommends throwing out peanut butter, legumes, and nuts with mold. Thanks for listening to Food Safety in a Minute. Resources: USDA Food Safety and Inspection Service. Molds on Food: Are They Dangerous? https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/molds-food-are-they-dangerous. Accessed online 8/2/2024. World Health Organization. Mycotoxins. October 2, 2023. https://www.who.int/news-room/fact-sheets/detail/mycotoxins. Accessed online 8/5/24. Click here to take a quick survey: https://bit.ly/2E3hR5Q

This is Food Safety in a Minute from Washington State University Extension. Are foods with mold safe to eat? The answer, “it depends”. Molds are microscopic fungi, threadlike filaments that extend past the surface of the food. Some molds cause allergic reactions and respiratory problems. A few of them produce mycotoxins, that may make you sick. If you find mold on food in your kitchen, the USDA recommends discarding these foods: Luncheon meats including hot dogs, leftover meat and poultry, cooked casseroles, cooked grains and pasta, soft cheeses, yogurt, sour cream, jams and jellies, soft fruits and vegetables, baked goods, peanut butter, legumes, and nuts. For mold found on hard cheese, cheeses made with mold, and firm fruits and vegetables such as carrots, cut off at least one inch around mold before eating. For Food Safety in a Minute, I'm Susie Craig. Resources: United States Department of Agriculture – Food Safety and Inspection Service. Molds on Food Are They Dangerous? https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/molds-food-are-they-dangerous. Accessed online 8/5/24. Click here to take a quick survey: https://bit.ly/2E3hR5Q

Andy joins The Stump to talk about extension forestry, family forestry, and some of the challenges and opportunities facing particularly family forestry in Washington State. Andy has a diverse background in how he came to Washington State University Extension. He organizes and leads a variety of training and educational events for small-family forest owners, loggers, teachers, etc. mostly in eastern Washington. Resource Links: WSU Extension Forestry: https://forestry.wsu.edu DNR Landowner Assistance Portal: https://www.dnr.wa.gov/LandownerAssistancePortal Association of Consulting Foresters: https://www.acf-foresters.org/

It's hot out there! With heat indexes hitting 100 this summer, we are rerunning a show from 2019 on how to manage heat stress in livestock. You'll learn to identify the signs of heat stress and what you can do about it. When in doubt, call your vetrinarian!  Livestock Heat Stress: Recognition Response and Prevention by Susan R. Kerr from Washington State University Extension https://hdl.handle.net/2376/5277 

Today - Wenatchee's sparkplug second baseman Joichiro Oyama posted one of the best seasons in AppleSox history this summer. And later - Efforts to enhance broadband services could soon be available in Chelan and Douglas counties thanks to an $8 million state Department of Commerce contract awarded to Washington State University Extension and the Washington State Broadband Office.Support the show: https://www.wenatcheeworld.com/site/forms/subscription_services/See omnystudio.com/listener for privacy information.

Black Walnut (Juglans nigra) is a tree well-known for its ability to negatively affect other plants growing nearby, a phenomenon known as allelopathy. But is Black Walnut really as allelopathic as the Internet would have you believe? In this episode, the guys go nuts: delving into this question and many other facets of the fascinating (and tasty?) Black Walnut, including and on-air tasting of Black Walnut Syrup. Enjoy! This episode was recorded on May 11, 2022 at the Beaver Meadow Audubon Center in North Java, NY.Episode NotesThank you to listener Mark Carroll for giving us the idea for this episode and providing the paper on which much of it was based.Is Black Walnut wind pollinated? Bill mentioned during the episode that he thought the flowers were insect pollinated. He was WRONG! According to Floral Biology And Pollination Of Eastern Black Walnut, a publication by the National Forest Service, “Walnut trees are wind-pollinated and classified as monoecious; male and female flowers are on the same tree, but separated from each other.” Bill stands by his assessment, however, that the distinctive, seldom-seen flowers are worth checking out. This page provides some nice pictures; scroll down to see both the male and female blossoms. The female flowers look like milkweed pods with a sea anemone stuck on top!What is the correct measurement of diameter at breast height (DBH)? Diameter at breast height, or DBH, is a standard method of expressing the diameter of the trunk or bole of a standing tree. Tree trunks are measured at the height of an adult's breast; in many countries, DBH is measured at approximately 1.3 m (4.3 ft) above ground, but in the US, DBH is typically measured at 4.5 ft (1.37 m) above ground. Source: https://en.wikipedia.org/wiki/Diameter_at_breast_height Does Steve know about honeysuckles? Steve claimed that honeysuckles (Lonicera sp.) with a hollow pith are not native to eastern North America and that the ones without a hollow pith are native. According to Iowa State University, “Twigs of all species can be hollow. However, the twigs of native species tend to be less hollow with a white pith whereas the exotic species are more obviously hollow with a brown pith.”Are there other plants with a chambered pith? Yes! Black Tupelo (Nyssa sylvatica) is another species, unrelated to walnuts, that has a chambered pith.What does microcarpa mean? During their discussion of other walnut species, Bill mentioned the Little Walnut (Juglans microcarpa) , and Steve wondered what “microcarpa” means. The answer? Small fruit.LinksThe Get Crackin' Nut Cracker SupportThe Field Guides PatreonMake a onetime Paypal donation.The Field Guides Merch ShopOur SponsorGumleaf Boots, USAPicture CreditThank you to Always Wandering Art (Website and Etsy Shop) for providing this episode's artwork, as well as the art for many of our previous episodes! Works CitedChalker-Scott, L., 2019. Do Black Walnut Trees Have Allelopathic Effects on Other Plants?. Washington State University Extension.Marking, L.L., 1970. Juglone (5-hydroxy-1, 4-naphthoquinone) as a fish toxicant. Transactions of the American Fisheries Society, 99(3), pp.510-514.Willis, R.J., 2000. Juglans spp., juglone and allelopathy. Allelopathy J, 7(1), pp.1-55.Page, Teri. Homestead Honey, https://homestead-honey.com/beyond-maple-syrup-tapping-black-walnut-trees/. Accessed 5 Apr. 2009.

pH is one of the most important soil quality parameters to know about one of the most critical components of your farm/garden- your soil.   And while it is one of the most important parameters, it is one of those things that you really shouldn't try to "manage" on your own.  This week we are discussing why you need to understand a little about your soil's pH.  Washington State University Extension has some great resources on soil and soil acidity, here are a couple: Introduction to pH Effects of soil pH on soil microorganisms In Utah, they have issues with high soil alkalinity- and Utah State has a good extension publication on this issue - the link can be found here: Soil pH (Utah State) Our theme music was composed and performed by Heather's son Callum, and the challenging job of audio editing is done by the uber-talented Laura Eccleston. 

SHOWNOTES: •   So ours is called Washington State University Extension and Oregon State University Extension, Kansas Extension. It just depends on the state that you're at and how they put the words together, but they all have the word extension. Sometimes they're called Cooperative Extension, depending on the area and what they're called, but they all drive back the land grant university, in part Washington. Our land grant university is Washington State. So as extension people, employees are faculty at WSU, but located in a county rather than on the campus at home. (3:30)•    A grant to teach people who have the potential symptoms or have the symptoms for the probability of having diabetes later in life, so how do we help people prevent that? So we can talk about prevention signs and things that work that way. And so I would encourage FCS teachers to reach out to their local extension office and find out what is it that you offer that you could share with my students and career-wise or subject matter wise. (8:52)•  Another program that we have that's across the state in a lot of areas is called Strengthening Families. And that it's kind of a parenting program, but it works with the kids and it works with the families. When we bring them together, the kids go into a session, the adults going to the session, then they come back together for a third session together, I'm learning about why we have rules, why we're parents and what we're trying to do, what your responsibilities are. And as a contributing member of his family, as a child, and so it's helping families develop some new parenting patterns to help them make their family successful, particularly if they've had some issues. (13:59)•   I got my genetic counseling report back and it says I don't have any of the genetic markers that is of high risk... Yeah, I know, right? It's thumbs up. But, that doesn't indicate that I am within that high risk category, so it's truly fascinating, and being able to see what science and technology are doing with that is going to be impacting our lives, and I can see the true value of extension programs and being able to incorporate those into your personal life.(29:56)•   I'm really not very text-savvy, but I'll tell you one that I've discovered in the last year on my computer. It's not a program, it's a tab that's called Read Aloud. And you know when you write papers and you write your progress report and everything all sounds good, and then you read it over the second time you say, Oh my gosh, how did I miss this or, that sounds really weird, but Read Aloud, you can turn on on your computer and it reads back to you what you've written. (36:10) LEARN MORE ABOUT THE CONTENT DISCUSSED…• FCS Podcast: https://fcspodcast.com• FCS Tips: https://www.fcstips.com• Facebook: https://www.facebook.com/ConnectFCSed• Twitter: https://twitter.com/Scully6Files• Instagram:  https://www.instagram.com/connectfcsed• Pinterest: https://www.pinterest.com/connectfcsed Margaret's Contact Information:P.O. Box 550 (mailing) 203 S. Rainier (street) Waterville, WA 98858-0550 Phone: 509-745-8531 Email: viebrock@wsu.edu WHEN DOES IT AIR…January 13, 2021

Dr. Michelle Moyer, Washington State University Extension, and Associate Professor in the Department of Horticulture and Affiliate Faculty Member in the Department of Plant Pathology returns to the Sustainable Winegrowing Podcast after her top rated presentation on the Goldilocks Principle & Powdery Mildew Management. In this interview she discusses recent research on integrated pest management for grapevine powdery mildew, how short term weather patterns impacts farming decisions, why clean plants may have made red blotch virus more detectable, controlling wine quality with water stress and “Farming by Excel” – how fewer people working in the field has increased growers reliance on data and technology. References: Goldilocks Principle & Powdery Mildew Management | Michelle Moyer (Podcast) Fungicide Resistance Assessment Mitigation and Extension Network (FRAME) Michelle Moyer, Washington State University Sustainable Ag Expo UC Davis Powdery Mildew Model UC Pest Management Guidelines Vineyard Nutrient Management in Washington State | Michelle Moyer, Dr. Stacy Singer, Dr. Joan Davenport, Gwen-Alyn Hoheisel Washington State University Viticulture and Enology Get More Subscribe on Google Play, iHeartRADIO, iTunes, Spotify, Stitcher, TuneIn, or wherever you listen so you never miss an episode on the latest science and research with the Sustainable Winegrowing Podcast. Since 1994, Vineyard Team has been your resource for workshops and field demonstrations, research, and events dedicated to the stewardship of our natural resources. Learn more at www.vineyardteam.org.

Some 15 years ago, K-State Research and Extension became part of a national effort to increase its audience base. The idea was not simply to increase numbers but to learn how to effectively interact with the many ethnic, cultural, racial and religious groups across the state. A decision was made to bring in trainers from Washington State University Extension who had created an effort called “Navigating Difference” to train a group of Research and Extension specialists to train others in dealing with differences. Guests: Nozella Brown, the county director of Wyandotte County Extension and Charlotte Shoup Olsen, a professor and extension specialist in Family Systems at Kansas State Perspective is a weekly public affairs program hosted by Richard Baker, communications professor at Kansas State University. Perspective has been continuously produced for radio stations across the nation by K-State for well over six decades. The program has included interviews with dignitaries, authors and thought leaders from around the world. Send comments, questions or requests for copies of past programs to ksrenews@ksu.edu. K‑State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well‑being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K‑State campus in Manhattan.

A conversation with Justin Smith, Washington State University Extension; Bryce DuBois, Cornell University, and Jason Corwin, Seneca Nation of Indians, about their Journal of Extension article "Assessing Social Learning Outcomes Through Participatory Mind Mapping," http://www.joe.org/joe/2016february/tt3.php

Washington State University Extension northeast regional livestock specialist Paul Kuber took over a key position in February. Kuber wants to provide processors and ranchers with the information they need to make important decisions. Click here for the full story Subscribe to this podcast in iTunes or your favorite RSS reader.

A warm winter has increased the chances of strawbreaker foot rot impacting wheat appearing, a Washington State University Extension plant pathologist says. Click here for the full story Subscribe to this podcast in iTunes or your favorite RSS reader.