Farms — and particularly dairy farms — can play a key role in reducing greenhouse gas emissions that are warming the planet, by adopting beneficial management practices, according to a team of researchers.
Bowen Zheng, a nutritional sciences major, will work at the Student Farm at Penn State this summer to complete his undergraduate field experience. His roles will include learning about food production, applying his nutrition training to develop new materials for the farm, and teaching Community Supported Agriculture members and students in the dining commons about healthy eating and cooking.
An online system created by Penn State Extension dubbed PAOneStop will help Pennsylvania farmers map fields and reduce soil erosion.
It's getting tougher all the time to be a farmer, and managers of small agricultural operations have to be increasingly efficient, clever and resourceful just to stay profitable. But "agritainment" may help farmers improve their bottom lines, according to agricultural business experts in Penn State's College of Agricultural Sciences.
Images from the 94th Annual PA Farm Show held in Harrisburg, January 9-16, 2010.
South Food District at Redifer Dining Commons will have a splash of blue on the menu between Feb. 28 and March 4. The first ever Blueberry Blast will feature an array of nutritious blueberry items ranging from appetizers to desserts, even some recipes students can make on their own.
Students in need of a second helping of chocolate after Valentine's Day don't have to look too far. Warnock Dining Commons in North Halls and Hershey are teaming up to create the ultimate chocolate experience. Starting at 5 p.m. on Feb. 15, Warnock Dining Commons will serve up a menu that will satisfy more than just one sweet tooth. Items include ginger peanut butter soup, Brazilian chocolate coffee, mashed toffee sweet potatoes and, for dessert, blackout cake, brownies and crepes.
In an effort to partner with local farms, manufacturers and businesses, Penn State Food Services has developed guidelines that encourage state companies to partner with the University and give Penn State students a taste of the Keystone State.
During the 2008-09 school year, over 16 percent of Food Services' total purchases met its PA/Green standards. Purchasing manager John Mondock said his department met with the Culinary Support Services Office, including corporate chef Bill Laychur and executive chef Mark Kowalski, to develop the food service guidelines for Pennsylvania products.
Hogs Galore of Julian, Pa. set up shop for dinner on Friday, Nov. 6 in Findlay Dining Commons. The tasty event was a part of Food Services' PA Pride Series, a bi-semester showcasing of local cuisine and products from regional farms and businesses.
Students walking into Waring Dining Commons for dinner on Oct. 20 were introduced to the sweet and spicy flavors of Penn State's local fare.
For more than six years, Bradford County dairy producer Glen Gorrell has relied on Penn State Extension to help him run a profitable business. Through Extension's Dairy Alliance program, Gorrell has long benefited from useful tips on labor management and financial stewardship at his Smithfield dairy. Over the past year, though, Penn State has helped increase Gorrell's bottom line in a new way -- by helping him keep his 570 dairy cows healthier and more productive.
