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  1. Bradford Sherman

    https://southcenters.osu.edu/people/bradford-sherman

    where he serves as the Publications Editor, supports the Specialty Crops and Soil, Water, & ... which time he covered news and sports for publications in Jackson, Gallia, Meigs, and Pike counties in ...

  2. Selecting, Storing, and Serving Ohio Grapes

    https://ohioline.osu.edu/factsheet/HYG-5518

    contain more fiber and phytonutrients that may reduce inflammation, heart disease, and certain cancers. ...

  3. Selecting, Storing, and Serving Ohio Beans

    https://ohioline.osu.edu/factsheet/hyg-5509

    and canned beans support better nutrition with a range of benefits: Snap beans are a fair source of ... beans into pieces as desired. Serving  Beans may be served in salads, casseroles, and soups—alone or ...

  4. Selecting, Storing, and Serving Ohio Blueberries, Blackberries, and Raspberries

    https://ohioline.osu.edu/factsheet/HYG-5511

    and firm with a dark blue color and a waxy, silvery “bloom.” Raspberries Raspberries may be red, ... phytochemicals, which are non-nutrient components that scientists believe may help reduce the risk of chronic ... disease. Berries are rich in phenolic compounds and flavonoids, which have antioxidant properties and may ...

  5. Selecting, Storing and Serving Ohio Carrots

    https://ohioline.osu.edu/factsheet/hyg-5514

    release volatile gases (ethylene) during ripening. Serving Carrots may be scraped, pared, or cooked with ...

  6. Selecting, Storing, and Serving Ohio Peppers

    https://ohioline.osu.edu/factsheet/hyg-5528

    Avoid peppers with bruised, blistered, cracked, wrinkled, or soft skin as these may be overripe or ... refrigerator should be kept at 40 F or below for optimal food safety. Peppers stored in the refrigerator may be ...

  7. Welcome to the Board Online Training

    https://southcenters.osu.edu/business/events/welcome-the-board-online-training

    to date?   MACC membership supports the educational programming that promotes, fosters, and enhances ... cooperative values across our region! Membership is open to cooperatives, co-op support organizations, and ... individuals supportive of the Council’s mission. Members receive discounted rates on educational programming. ...

  8. Selecting, Storing, and Serving Ohio Squash and Pumpkin

    https://ohioline.osu.edu/factsheet/hyg-5530

    ridges. Orange colored skin is lower quality. Hubbard skin may be golden yellow, greenish-blue, or dark ...

  9. Selecting, Storing, and Serving Ohio Potatoes

    https://ohioline.osu.edu/factsheet/hyg-5529

    skin. Potatoes retain nutrients better if cooked whole. However, they may be halved, sliced, or diced if ...

  10. Animal Health, Zoonoses, and Food Safety

    https://ansci.osu.edu/research/animal-health-zoonoses-and-food-safety

    CENTER FOR FOOD ANIMAL HEALTH (CFAH) For more information and news, view the website @  ... only 5 facilities in the United States, equipped to support research with food animals under biosafety ...

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