Upcoming Sessions view all

May 27

Personal or Professional Branding on Social Media

12:00 pm EDT

What’s the difference between a personal or professional brand? Do you have or need a personal brand? It can make a difference

For more information: http://www.extension.umd.edu/womeninag/webinars

To register: http://www.eventbrite.com/e/wednesday-webinars-registration-11452674257

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May 27

Communicating the Need for Water Efficiency

2:00 pm EDT

Registration needed at  https://attendee.gotowebinar.com/register/8174448205132361986

This webinar is 2nd in the series of Water Wednesdays webinars being hosted by U.S. Environmental Protection Agency’s WaterSense program.

The WaterSense program has a variety of consumer campaigns that can be used to amplify water conservation messages and help consumers adopt water-efficient behaviors. Veronica Blette will review the WaterSense program’s campaigns and associated promotional materials. Joanna Ladd of the Chinatown Community Development Center—which owns and manages twenty five properties throughout San Francisco and provides affordable housing to over 2400 low income families and seniors—will speak about their water efficiency work and the importance of education and outreach efforts.
May 27

Make the "Best of Fresh" with Farm to School

3:00 pm EDT

Presented by Carol Chong, National Nutrition Advisor, Alliance for a Healthier Generation Healthy Schools Program and Christina Conell, Program Analyst USDA

Almost anything can be purchased locally in different parts of the country. Local purchasing is not just about fresh fruits and vegetables, and it is not just about farmers. Local products can come from local farmers, ranchers, fishers, food processors and distributors of all sizes.

For many school districts, fresh fruits and vegetables are a logical starting place for local procurement. Fresh fruits are especially easy because many can be served with little to no preparation beyond washing.

More comprehensive local buying programs incorporate local products in all of the food categories. Many schools, for example, adjust existing recipes and menus to accommodate local products (e.g. replacing beef with local bison in Montana or barley with local rice in California). Schools will often develop entirely new recipes and menus based on local products and local food traditions.

Learning Objectives:

  • Defining local and where to find local foods
  • Procurement principles and regulations
  •  Local can span the school meal tray
Instructions for Attending
  1. To attend follow this link: https://connect.extension.iastate.edu/healthyschools  (FireFox and Internet Explorer work best and it will be active on the 29th at 12:45 pm)
  2. Enter as a guest and you will be connected to the webinar.
  3. You can listen to the presentation though your computer speakers.
  4. If you have never used Adobe Connect before, it is recommended that you test your ability to log in prior to the webinar by following this link:www.extension.iastate.edu/testconnect 

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Presenters

Carol Chong

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