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Aug 22

Emergency Energy- being prepared and safe when the power goes out

2:00 pm EDT

In Alaska, Emergency Planners call for the FEMA 72 hour emergency kit is built up for 1 week of supplies. This requires thinking through what fuel and heating/cooking appliances will accompany the kit to reduce flammable accidents, spills or pollutant while increasing the efficiency of local energy sources. What affordable materials can we speak of, demonstrate and display at at fairs or workshops to help people be prepared regardless the type of disaster? How do we inform people about what foods are safe for what amounts of time when the freezer and refrigerator are out from electrical outages? Attend this webinar and share with us!


Art Nash


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Aug 22

Managing the Brown Marmorated Stink Bug with biological control

4:00 pm EDT

Part of the 2017 Oregon Master Gardener Advanced Training series. Ongoing efforts to manage Brown Marmorated Stink Bug (BMSB) in the Pacific Northwest will benefit from the arrival of the samurai wasp, a specialist parasitoid of BMSB eggs. This presentation will identify evidence of BMSB damage, describe management options, and identify how to recognize biological control from the samurai wasp.

Presented by: Dr. David Lowenstein

David Lowenstein is a Postdoctoral Research Associate at North Willamette Extension and Research Center. He currently leads the Brown Marmorated Stink Bug Project in Oregon.  

Further reading

Samurai wasp publication: https://catalog.extension.oregonstate.edu/em9164

BMSB publication:  https://catalog.extension.oregonstate.edu/em9054https://catalog.extension.oregonstate.edu/em9054https://catalog.extension.oregonstate.edu/em9054

Link to report BMSB adults and samurai wasp: http://agsci.oregonstate.edu/brown-marmorated-stink-bug

Photo credit: David B. Lance, USDA APHIS PPQ, Bugwood.org

*A recording of the webinar will be made available at a later date.  



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Aug 23

MidAtlantic Women in Agriculture Webinar- Starting a Specialty Food Business in Maryland

12:00 pm EDT

8/23/17:  Starting a Specialty Food Business in Maryland

Consumers are attracted to specialty foods because they have the image of them being “homemade” from natural ingredients, uniquely packaged, or specially prepared. Many specialty foods are not really “new” products. Instead, they often consist of variations or unique combinations of existing products. Your “Jammin Jelly” is not a new product, but an improvement on an existing product with a new name and, perhaps, a new style of packaging.

Simply being a good cook with an improved idea will not ensure good, safe products for commercial marketing.   In Maryland, with the exception of certain products and set quantities, you cannot manufacture your product in a residential kitchen. Most processed or value-added foods must be manufactured in a licensed commercial kitchen. You must comply with Federal and State regulations regarding the preparation of food products, regardless of the size of your business. Food safety is a key issue in all food processing.

Specialty food processing often uses locally grown or sourced ingredients. Locally produced, specialty foods have an important market opportunity because they:

-Increases the food entrepreneur’s share of food dollars by eliminating middlemen

-Enhances profitability and viability

-Expands consumer access to fresh, whole, foods

-Builds the local economy, creates jobs

-Contributes to community culture and cuisine, quality of life, tax revenues

-Reducing food miles, conserves energy

But, what’s involved in starting a specialty food business in Maryland? Before you advertise your first product, or apply for a food processing license, you’ll need to determine if you have a marketable product. This webinar examine the “Go, No Go “ Decision processes for starting a specialty food business in Maryland.

For more information and to register: https://wiawebinars.eventbrite.com

For upcoming and archived webinars: http://extension.umd.edu/womeninag/webinars



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