North Dakota State College Extension once more will host the Subject to Fork Wednesday Weekly Webinar sequence beginning in February.
Specialists from throughout the area will present details about rising, preserving and making ready specialty-crop vegatables and fruits safely on this eighth annual webinar sequence, which has reached 1000’s of individuals.
The Subject to Fork Wednesday Weekly Webinars will start Feb. 15. The webinars can be held on-line from 2-3 p.m. Central time Wednesdays by means of April 26. In addition they can be archived for later viewing; nonetheless, taking part within the reside webinar permits members to work together with the presenter.
The webinars are freed from cost however preregistration is required. The webinars can be held on Zoom. The Subject to Fork web site (www.ndsu.edu/agriculture/extension/field-fork) has a hyperlink to register for the webinars. Individuals can be despatched sign-in reminders with the hyperlink for viewing if they’re unable to attend.
“We’re happy to see the expansion in reputation of those on-line instructional classes,” says Julie Backyard-Robinson, NDSU Extension meals and diet specialist. “We now have a wide range of matters delivered by specialists all through our area. “The webinars will present our members with research-based data all the way in which from backyard or area to the desk.”
Matters that can be coated are:
• 15: Properly-Designed Flowerbeds Can Improve Vegetable and Fruit Yields: Don Kinzler, Extension agent, horticulture, NDSU Extension, Cass County.
• 22: New and Promising Vegetable Varieties: Tom Kalb, Extension horticulturist, NDSU.
• March 1: Maintain Your Produce Secure From Dwelling to Market: Shannon Coleman, affiliate professor and Extension meals security specialist, Iowa State College.
• March 8: What Gardeners Ought to Know About Pesticides: Andrew Thostenson, Extension pesticide security specialist, NDSU.
• March 15: Safely Utilizing a Steam Canner to Protect the Bounty of the Harvest: Barbara Ingham, professor and Extension meals security specialist, College of Wisconsin, Madison.
• March 22: On the Pulse of Healthful Consuming: From Greens to Dry Beans: Julie Backyard-Robinson, professor and Extension meals and diet specialist, NDSU.
• March 29: Meals Security Concerns in Natural Produce: Londa Nwadike, affiliate professor, Kansas State College and College, Missouri.
• April 5: Recognizing Widespread Tomato Issues and Rising Ailments in Out of doors and Protected Environments: Esther McGinnis, affiliate professor and horticulture specialist, NDSU.
• April 12: From Freezing to Canning: The Position of Temperature in Preserving Meals: Karen Blakeslee, Extension affiliate, Kansas State College.
• April 19: Widespread Insect Pests of Vegetable Gardens: Janet Knodel, professor and Extension entomologist, NDSU.
• April 26: What Does Time Temperature Management Imply for Meals Processors/Entrepreneurs?: Byron Chaves-Elizondo, assistant professor and Extension meals security specialist, College of Nebraska, Lincoln.
This venture is made doable with funding from the U.S. Division of Agriculture’s Agricultural Advertising Service.
To register, go to NDSU Extension’s web site at http://www.ndsu.edu/agriculture/extension/field-fork or contact Backyard-Robinson at 701-231-7187 or [email protected]
