• Variety trials workshop to feature taste tests

    Variety trials workshop to feature taste tests

    November 20, 2019

    A  Nov. 22 workshop on the Georgeson Botanical Garden vegetable variety trials will include taste tests of beet and carrot varieties. Participants will hear about the variety trials, results and best practices for growing these vegetables.
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  • Extension to offer energy and home workshops

    November 12, 2019

    The Cooperative Extension Service will offer free workshops in Anchorage Nov. 19-20 on water testing, energy efficiency, and testing for radon and carbon monoxide.
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  • Food preservation series begins in Palmer

    October 21, 2019

    A fall food preservation series begins Oct. 24 at the Matanuska Experiment Farm and Extension Center in Palmer. Students will learn how to can, dehydrate and freeze foods, and make jam and pickles.
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  • Invasive species conference hosted in Fairbanks

    October 16, 2019

    The Alaska Invasive Species Workshop, Oct. 22-24 in Fairbanks, will highlight early detection and prevention of invasive species. The annual event kicks off with a public lecture at 6 p.m. Oct. 21 at the Morris Thompson Cultural and Visitors Center. See details at
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More News

Extension Blog

  • EFNEP pilot project

    Dec. 6, 2019
    Adrian Kohrt and Fairbanks nutrition educator Lesley Jones are experimenting with reaching rural EFNEP clients by Zoom. As part of a pilot project, Lesley has been recording cooking lessons with the help of eCampus.
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  • Delta Junction Harvest Wrap-up to take place Dec. 5

    Dec. 2, 2019
     The gathering provides an opportunity for agricultural producers to hear about current research, talk about the past season and help identify research needs. The Cooperative Extension Service will host the meeting, which will run from 6 to 8:30 p.m. at the Delta Career Advancement Center.
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  • Extension offices closed for Thanksgiving

    Nov. 26, 2019

    Extension offices around the state will be closed Nov. 28-29 in observation of the Thanksgiving holiday. Normal office hours resume on Monday, Dec. 2.

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  • Serving Turkey Safey

    Nov. 23, 2019

    If you are like many Alaskans, you probably cook turkey only once or twice a year. Turkey dinners have been the source of foodborne illness the day after eating the meal. Harmful bacteria grow best in temperatures between 40°F and 140°F. The total time at turkey is held at this temperature danger zone should not be more than two hours.

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