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Apr. 15, 2021
Expanded Food and Nutrition Education Program (EFNEP) is encouraging eligible families to enroll in this opportunity to add more nutritious produce into their diets!
The Fruit and Vegetable Coupon Program helps make produce more affordable for Ohio families. Eligible families receive a Fruit and Vegetable Coupon booklet worth $40, redeemable at the Toledo Farmers’ Market. Coupons are mailed directly to your home and must be redeemed by June 30, 2021.
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Mar. 03, 2021
We’ve been living through a pandemic for over a year now. Have you at times struggled to find motivation, connection and hope for the future? Have you felt defeated, deflated, or depressed? If so, you’re not alone!
Starting at the end of this month, Family and Consumer Sciences Educators from OSU Extension will host a series of online classes to share strategies for overcoming pandemic paralysis and steps you can take to improve your physical, mental, and financial wellbeing.
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Jan. 07, 2021
NEW! ONLINE LEARNING OPPORTUNITY
TWO OPTIONS AVAILABLE:
WEDNESDAYS STARTING JANUARY 13 2:00 PM OR
THURSDAYS STARTING JANUARY 14 6:00 PM
Join us via phone, tablet, or computer!
The Expanded Food and Nutrition Education Program (EFNEP) can show you how to eat healthier and be more active even on a limited budget.
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Dec. 15, 2020
Do you want to dig a little deeper in your knowledge of gardening? Do you want to pass along that information and encourage others to garden too? If you answered yes, the Extension Master Gardener Volunteer Program might be just for you.
Master Gardener Volunteers love to learn and enjoy being around people with the same plant passion.
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Oct. 07, 2020
Similar to a spring/summer series, this fall, the OSU Extension Food Preservation Team is offering live online “Office Hours”. Each of these Tuesday sessions will be from 4:00-5:00 pm. Sessions will start with a short presentation and the remainder of the time will be for open Q&A. The presentations are free but you will need to register. You are welcome to register for one or all of them. Register here: https://go.osu.edu/fall2020foodpreservationseries
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Sep. 09, 2020
For the first time in its nearly 60-year-history, Farm Science Review (FSR), scheduled for September 22 – 24, will not be held in-person. Instead, a FREE virtual show will be implemented this year.
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Aug. 10, 2020
ODA and OSU Extension Kick Off Ohio Victory Gardens Program
Free Seed Packets Will Be Available for the Public
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Aug. 04, 2020
OSU Extension Lucas County partners with partners across Northwest Ohio to celebrate Ohio Local Foods Week. (#localfoodsOH)
August is a great time to celebrate Ohio Local Foods Week because of the availability of a wide vareity of Ohio-grown fresh produce. However, we encourage our community partners to purchase and promote local food throughout the year. Even during wintertime, Ohio local food is available. Whether it is fresh produce grown with season extension or baked, canned, frozedn, and dried foods, there are opportunites to enjoy Ohio food throughout the year.
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Jun. 23, 2020
Join Lucas County 4-H during next month as we share tips and best practices about applying for college, resume building, and preparing for your future job. Every week we’ll host a Career Ready SPIN Club meeting, a virtual field trip to either a factory or a college, and as a bonus we will be hosting 2 Real Money, Real World virtual financial literacy programs. Fill out the registration below and get an email every week with the details on how to join that week's programs. Open to ANYONE in grades 9-12. You DO NOT have to be a member of 4-H to join.
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Jun. 15, 2020
Home canning is a relatively simple process, but many variables can affect your finished product. There are so many resources with unsafe information that it is important to make sure you are following the most recent safe home canning guidelines. One guideline for home canning foods safely is using a pressure canner to process low-acid foods, such as vegetables, meat, poultry, and fish. These low-acid foods must be pressure canned at the recommended time and temperature to destroy Clostridium botulinum, the bacterium that causes botulism food poisoning.
