Are you looking for ways to increase the economic stability of your farm or to sell fresh vegetables right up to Thanksgiving or Christmas? How about getting an early start on raising produce in the spring? If so, a high tunnel may be a great option to increase the productivity of your farm operations. Purdue Extension and Indiana University are collaborating to offer three field days featuring high tunnels, geared towards Hoosier farmers who own or manage specialty crop operations and are inter
After 45 years as a Purdue University entomology professor, Tom Turpin will retire July 1, leaving a colorful legacy of cricket-spitting, cockroach races, and ladybug-themed tuxedos. He helped establish Bug Bowl, the world's largest insect-themed festival, and regularly brought along exotic and interesting creatures to share with his audience during his frequent guest lectures at local schools and community events - where he often appeared in bug-bedecked formal attire.
It's that time of year when fresh produce and specialty foods are now seasonably abundant and with rising temperatures comes the rise of food safety concerns for buyers and sellers. Ever notice how quickly berries mold after you wash them?
It's that time again. Time to fire up the grill. The backyard barbecue is often considered a symbol of summer. It can represent a family tradition or a relaxing way to spend time with friends. For many, this skill is passed on from one person to another, as a sort-of learned trade. Others scour the internet or a few cookbooks, looking for ways to master the craft.
Indiana residents are invited to attend a conference designed to help them learn tips to strengthen their families by spending wisely, eating right and living well. The event, co-sponsored by Purdue Extension, features 20 sessions on health and wellness, family relationships, and technology. It also includes workshops on heritage skills and craftmaking.
Local educators and community members can learn how to provide elementary and high school students with healthy meals and nutrition education through a new training program offered by Purdue Extension in partnership with the Michigan State University Center for Regional Food Systems and the U.S. Department of Agriculture's Sustainable Agriculture and Research Education (SARE) program.
After a successful first year in 2016, Purdue Extension's FoodLink is serving up a full menu of new online resources to help consumers prepare convenient, healthy meals. FoodLink is a free online information hub providing nutrition facts, recipes and purchasing tips for nearly 60 fruits, vegetables and herbs. This year, the website features 19 new foods and dozens of new recipes, said Roy Ballard, Purdue Extension-Hancock County educator and one of the program administrators.