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  1. Margaret Jodlowski

    https://aede.osu.edu/our-people/margaret-jodlowski

    University in the Dyson School of Applied Economics and Management in 2020. Prior to studying at Cornell, she ... and Consumer Economics and a Bachelor of Arts in History. Her research focuses on agricultural issues ... dynamics. Broadly, her research explores how farms and other agricultural operations impact rural economies ...

  2. Oats as a Late Summer Forage Crop

    https://dairy.osu.edu/newsletter/buckeye-dairy-news/volume-22-issue-4/oats-late-summer-forage-crop

    and total digestible nutrients (TDN) over the 4 planting dates across 3 rates of nitrogen with and ... digestible nutrients (TDN) in oats with different planting dates and nitrogen applications (T = fungicide ... with weed control, and improve seed to soil contact if drills are not closing the seed slot. Just keep ...

  3. Developing Anti-Oppressive Communities: Supporting Black Students and Mentees

    https://equityandinclusion.cfaes.ohio-state.edu/events/developing-anti-oppressive-communities-supporting-black-students-and-mentees

    presenter will discuss strategies for identifying and combating anti-Black racism in classrooms and research ... to diverse and inclusive campus communities, whether those be classrooms, research teams, labs, or ... research assistants and postdocs and the role of faculty and PIs in supporting Black mentees during the ...

  4. Late Summer Establishment of Perennial Forages

    https://dairy.osu.edu/newsletter/buckeye-dairy-news/volume-22-issue-4/late-summer-establishment-perennial-forages

    herbicide.  Finally, keep in mind the following factors to increase establishment success: Soil fertility and ... for grasses 20 ppm Mehlich-3. The critical soil potassium level is 120 ppm for most of our soils ... given the low soil moisture status across many areas. The decision to plant or not will have to be made ...

  5. Cultivating Inclusion in Food, Agricultural, and Environmental Industries

    https://equityandinclusion.cfaes.ohio-state.edu/events/cultivating-inclusion-food-agricultural-and-environmental-industries

    Join us for the CFAES Time and Change Alumni Webinar, a monthly series that engages our alumni and ... calendar for the third Thursday of each month. In our third session, our alumni panel will address the ...

  6. Rory Lewandowski Retirement

    https://dairy.osu.edu/newsletter/buckeye-dairy-news/volume-22-issue-4/rory-lewandowski-retirement

    use, nutrient management, and farm financial management.  Rory worked tirelessly to serve the needs of ... Cattleman’s Association.  Rory was recognized with numerous awards for his exemplary teaching, research, and ...

  7. Alexandria Crist

    https://ansci.osu.edu/our-people/alexandria-crist

    Alexandria Crist Beef Center Asst Manager crist.131@osu.edu OSU Beef Center ...

  8. July 2020 Highlights

    https://fst.osu.edu/newsletter/food-science-and-technology-news/july-2020-highlights

    virtual this year, there were a number of highlights from our department. Dr. Melvin Pascall was ... recognized as an IFT Fellow. Congratulations to our students who placed in the poster or oral division ... potential relief with skin allergies. Funded by an Ohio State Foods for Health initiative, researchers on ...

  9. Milk Prices, Costs of Nutrients, Margins and Comparison of Feedstuffs Prices

    https://dairy.osu.edu/newsletter/buckeye-dairy-news/volume-22-issue-4/milk-prices-costs-nutrients-margins-and-comparison

    April Frye White, Graduate Research Associate, Department of Animal Sciences, The Ohio State ... that of May at $24.23/cwt, followed by $22.84/cwt in August. Nutrient prices When comparing the prices ... in Table 1 to the 5-year averages, the current prices of nutrients are good. The price of NE L is ...

  10. ReFED's Better Together: Food System Best Practices for Navigating COVID-19

    https://aede.osu.edu/events/refeds-better-together-food-system-best-practices-navigating-covid-19

    think, feel, and operate. It may have forever altered our behaviors and attitudes towards food, from ...

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