News
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 www.uaf.edu/ces/invasives/conference.
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Extension Blog
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Dec. 6, 2019Adrian 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.Read more
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Delta Junction Harvest Wrap-up to take place Dec. 5
Dec. 2, 2019The 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.Read more -
Extension offices closed for Thanksgiving
Nov. 26, 2019Read moreExtension 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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Nov. 23, 2019Read more
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.