NEWS & EVENTS
If you’re an aspiring or beginning farmer, the West Virginia University Extension Service is seeking your input through a survey to help support development of beginning farmers’ training programs and resources in West Virginia.
“Growing new farmers is the key to the future of agriculture in West Virginia the WVU Extension Service and its partners around the state are eager to support beginning farmers in making the transition into a career of farming,” said WVU Extension Service Agriculture Economics Specialist Doolarie Singh-Knights. “But, we need feedback from aspiring and beginning farmers to help us identify how our partner agencies and organizations can best assist farmers to thrive. We want to identify what resources are needed, what educational opportunities should be developed, and what resources are missing that will help beginning farmers be successful entrepreneurs.”
Results will be used by beginning farmer service providers to guide efforts toward solving the highest priority beginning farmer problems and provide the right trainings and resources to meet existing needs.
The study is a collaborative effort between the WVU Extension Service, West Virginia State University, the West Virginia Department of Agriculture, the West Virginia Farm and Food Coalition, and the West Virginia Veterans to Agriculture Program.
Connecting the people of West Virginia to the University’s resources and programs is the primary goal of WVU Extension Service and its 55 offices throughout the state. Local experts, like WVU Extension’s agents and specialists, work to help improve the lives and wellbeing of youths, workforces, communities, farms and businesses through trusted research in the counties in which they serve.
For more information about this survey, please contact Singh-Knights at firstname.lastname@example.org or (304) 293-7606. To learn more about related WVU Extension programs, visit www.ext.wvu.edu, or contact your local office of the WVU Extension Service.
West Virginia University is one of a small number of schools with a well-established organic agriculture initiative, and its research activities filter into academics and outreach.A retired WVU faculty member has enhanced the project’s capacities. Linda Butler, professor emeritus of entomology, has endowed the Butler Organics Discretionary Fund to support WVU’s Organic Research Project in the Davis College of Agriculture, Natural Resources and Design.
During her tenure at WVU, Butler was part of the multidisciplinary group of researchers who launched the initiative in 1998 and began transitioning the traditional horticulture farm into a certified organic facility.
“Personally, I have always been very committed to environmentally friendly means of food production, having grown my own organic fruits and vegetables for many years,” Butler said. “Additionally, I wanted to support the Organic Research Project because it is now a long-lived project that has a strong past and, with help, can continue successfully into the future.”
The Organic Research Project encompasses many disciplines, including entomology, animal science, horticulture, soil science, crops agronomy and weed management.
– See more at: http://wvutoday.wvu.edu/n/2015/02/05/gift-from-wvu-emerita-nurtures-organic-opportunities#sthash.r8MtZCDN.CyX5niHE.dpuf
Registration is open for West Virginia University Extension Service’s 11th annual West Virginia Small Farm conference, which helps West Virginia farmers grow their farm enterprise and cultivate a brighter future for the state’s agriculture industry.
The conference takes place Feb. 26-28 at the Charleston Civic Center in Charleston and offers rigorous sessions and valuable information to suit a variety of farm-related interests and needs.
“With the ever-growing topic of buying local, eating local foods and shopping at farmers markets, there’s no better place to learn, collaborate and help grow West Virginia’s small farm and agriculture industry than the Small Farm Conference,” said Tom McConnell, program leader for WVU Extension Service Small Farm Center.
He said the conference educates farmers how to better understand their farm business, how to effectively market their products and more.
Writing for the Daily Athenaeum, Kendall Snee offers a construction update on the new Agricultural Sciences Building:
“It will harbor a great learning atmosphere for those students going into the agricultural professions. A new agricultural building has been needed for quite some time now,” said Nathaniel Bruce, a senior environmental and natural resources economics student.
Ensure a healthier harvest with the help of a perennial favoritethe 2015 West Virginia University Extension Service Garden Calendaravailable at local WVU Extension Service County Offices beginning the week of Dec. 22. – See more at: http://wvutoday.wvu.edu/n/2014/12/22/get-year-round-gardening-advice-with-help-from-wvu-extension-service-s-garden-calendar#sthash.QCg3GHdV.dpuf
The West Virginia University Davis College of Agriculture, Natural Resources and Design will build on its foundation as an innovation hub with the support of a $157,000 grant from The Claude Worthington Benedum Foundation and $100,000 from Farm Credit.
The combination of private and public funds will enable the creation of the WVU Davis College Young Innovators Fellowship Program, which will provide students motivated to bring innovation and entrepreneurship to rural environments and communities the skills to do so. The program will accept students from any of the College’s academic programs, from agriculture to housing and all forms of business and technology development.
Advancing the ways and means for WVU graduates to more quickly and successfully contribute to the region’s economic development is the goal. Measuring the success of graduates this way is a new approach.
“Enhancing and sustaining the rural economy of West Virginia is vitally important to the state, and there’s a clear need for innovation and entrepreneurship to support that,” said Dan Robison, dean of the Davis College. “Through the Young Innovators Fellowship Program, we’ll be able to build an even more fertile entrepreneurial environment among students, faculty, farmers, rural business and technology developers, and others who have a stake in these critical issues.”
The program will also provide a think-tank atmosphere, allowing students to interact with many organizations and governmental agencies that are focused on sustainable agriculture and rural development in the state, as well as potential funders for future entrepreneurial activities.
The program will include internships, provide service opportunities for undergraduate students to give back to the state and develop networking and mentoring opportunities.
– See more at: http://wvutoday.wvu.edu/n/2014/12/10/benedum-and-farm-credit-team-to-support-young-innovators-at-wvu#sthash.YoH5lKgi.dpuf
“I have spent my whole life on a family farm, and I could not see myself doing anything else than providing food for people. Being involved with a business that is involved in its community is the personal connection I receive,” Masters said. “I hope to be able to meet the needs of my community and that small scale farming can once again have a large impact on the agriculture world.”
The WVU Horticulture Club will be selling poinsettias at the Evansdale Greenhouse starting Thursday, Nov. 20, 2014. Plants will be priced at $8 and range in color from red to white, pink and marble. Hours of the sale will be 2-6 p.m. on Thursday and Friday Nov. 20 and 21, and 9 a.m. to 5 p.m. Saturday, Nov. 22.
“My hope is to work for a large production greenhouse operation such as Metrolina Greenhouses or Bob’s Market, so I was really interested in getting experience growing a crop on a larger scale and then sell it to the community,” said Alexandropoulos, of Weirton, W.Va.
“I think this was a good choice for an independent study, because growing poinsettias is practically required for greenhouses to have cash flow at this time of year,” said Hooks, of Bridgeport, W.Va. “It’s the highest-selling potted plant in the United States.”
This is Alexandropoulos’s first experience cultivating poinsettias, but she has firm opinions on the plant.
“I really like the traditional red poinsettias because they are what I think of when I think of Christmas time,” Alexandropoulos said. “The marble ones are pretty neat, though!”
Hooks has seen poinsettia cultivation during an internship at Metrolina, but she’s never worked with them first-hand.
Her favorite? “I like the marble white one we have in the greenhouse right now, but there are about 120 varieties of poinsettias, so it can be hard to choose.”
James Salzman, of Duke University will present “Drinking Water: The Past, Present, and Future” at 6 p.m. on Tues., Nov. 11, in the College of Law Event Hall.
Salzman is the Samuel F. Mordecai Professor of Law and the Nicholas Institute Professor of Environmental Policy. He has written extensively on trade and environment conflicts, drinking water, environmental protection in the service economy, wetlands mitigation banking, and the legal and institutional issues in creating markets for ecosystem services.
In 2012, he published Drinking Water: A History. In it, Salzman shows how drinking water highlights the most pressing issues of our time, from globalization and social justice to terrorism and climate change, and how humans have been wrestling with these problems for centuries.
His lecture is co-sponsored by the Center for Energy and Sustainable Development in WVU’s College of Law and the Environmental Research Center in WVU’s Davis College of Agriculture, Natural Resources and Design. It is part of the Environmental Research Center’s annual seminar series.
The seminar is free and open to the public. Light refreshments will be served. For more information, contact Jim Anderson at 304-293-3825 or Jim.Anderson@mail.wvu.edu.
For a family of four, eating local is as simple as a trip to the farmer’s market. But what does it take for a family of 1,000 to eat local?
West Virginia University will host its first 100-Mile Meal at the Cafe Evansdale dining hall on Thursday (Oct. 23) with all major menu ingredients sourced from a 100 mile radius of the Evansdale campus. The evening will be the culmination of months of planning by WVU Dining Services, the Davis College of Agriculture, Natural Resources and Design, WVU Extension Service, the College of Business and Economics, and dozens of local farmers.
The 100 Mile-Meal Challenge concept was developed to teach diners about the process of getting food from the farm to the table. While markets, restaurants, and grocery stores are all options for farmers looking to sell their crops, the WVU 100 Mile Dinner is an experiment to add collegiate dining to the list of potential buyers. The result could be a business partnership that benefits the local farming economy while reducing the environmental impact of long-range product shipping.
“The 100 Mile Meal Challenge is just a beginning that we hope will lead every school in the state of West Virginia to actively support sustainable, resilient and healthy food and water systems” said Megan Govindan, director of the Didactic Program in Dietetics and teaching associate professor of human nutrition and foods. “The participants in the challenge are educating and promoting access to fresh, local and real food throughout their school or university. In West Virginia 45 of 55 counties are serving local foods in their cafeterias.”
– See more at: http://wvutoday.wvu.edu/n/2014/10/20/wvu-to-host-100-mile-dinner#sthash.w1jTyubf.dpuf
- « Older Entries
- Newer Entries »