OREGON STATE UNIVERSITY

college of agricultural sciences

Urban areas tough on fish – but Portland leads way on mitigation

CORVALLIS, Ore. – The restoration of salmon and steelhead habitat in the Pacific Northwest has focused largely on rural areas dominated by agricultural and forested lands, but researchers increasingly are looking at the impact of urban areas on the well-being of these fish.

Metropolitan areas – and even small towns – can have a major impact on the waterways carrying fish, researchers say, but many progressive cities are taking steps to mitigate these effects. The issues, policies and impacts of urban areas on salmon, steelhead and trout are the focus of a new book, “Wild Salmonids in the Urbanizing Pacific Northwest,” published by Springer.

The influx of contaminants and toxic chemicals are two of the most obvious impacts, researchers say, but urban areas can heat rivers, alter stream flows and have a number of impacts, according to Carl Schreck, a professor of fisheries and wildlife at Oregon State University and a contributing author on the book.

“One of the biggest issues with cities and towns is that they have huge areas of compacted surfaces,” Schreck pointed out. “Instead of gradually being absorbed into the water table where the ground can act as a sponge and a filter, precipitation is funneled directly into drains and then quickly finds its way into river systems.

“But urban areas can do something about it,” Schreck added, “and Portland is very avant-garde. They’ve put in permeable substrate in many areas, they’ve used pavers instead of pavement, and the city boasts a number of rain gardens, roof eco-gardens and bioswales. When it comes to looking for positive ways to improve water conditions, Portland is one of the greenest cities in the world.”

The origin of the “Wild Salmonids” book began in 1997, when the Oregon Legislature established the Independent Multidisciplinary Science Team (IMST) to address natural resource issues. In 2010, the group – co-chaired by Schreck – created a report for Oregon Gov. John Kitzhaber and the legislature that provided an in-depth look at the issues and policies affecting salmonid success in Oregon and the influence of urban areas. That report was so well-accepted by Oregon communities, the researchers wrote a book aimed at the public.

The new book, “Wild Salmonids in the Urbanizing Pacific Northwest,” is available from Springer at: http://bit.ly/J5Dn8x. Dozens of scientists contributed to the book, which was edited by Kathleen Maas-Hebner and Robert Hughes of OSU’s Department of Fisheries and Wildlife, and Alan Yeakley of Portland State University, who was senior editor.

“One of the things we’re trying to do is add the social dimension to the science,” said Kathleen Maas-Hebner, a senior research scientist and one of the editors of the book. “The science is important, but the policies and the restoration efforts of communities are a huge part of improving conditions for fish.”

Many Northwest residents are unaware of some of the everyday ways in which human activities can affect water quality and conditions, and thus fish survivability. Products from lawn fertilizers to shampoos eventually make their way into rivers and can trigger algal blooms. Even septic tanks can leach into the groundwater and contribute the byproducts of our lives.

“Fish can get caffeine, perfume and sunblock from our groundwater,” Schreck said. “The water that flows from our cities has traces of birth control pills, radiation from medical practice, medical waste, deodorants and disinfectants. We could go on all day. Suffice it to say these things are not usually good for fish.”

The most effective strategy to combat the problem may be to reduce the use of contaminants through education and awareness, and ban problematic ingredients, Maas-Hebner said.

“Phosphates, for example, are no longer used in laundry detergents,” she said. “Fertilizer and pesticide users can reduce the amounts that get into rivers simply by following application instructions; many homeowners over-apply them.”

Another hazard of urban areas is blocking fish passage through small, natural waterways. Many streams that once meandered are channeled into pipe-like waterways, and some culverts funnel water in ways that prevent fish from passing through, Schreck said.

“If the water velocity becomes too high, some fish simply can’t or won’t go through the culvert,” said Schreck, who in 2007 received the Presidential Meritorious Rank Award from the White House for his fish research.  “Some cities, including Salem, Ore., are beginning to use new and improved culverts to aid fish passage.”

Other tactics can also help. Smaller communities, including Florence, Ore., offer incentives to developers for maintaining natural vegetation along waterways, the researchers say.

Despite the mitigation efforts of many Northwest cities and towns, urban hazards are increasing for fish. One of the biggest problems, according to researchers, is that no one knows what effects the increasing number of chemicals humans create may have on fish.

“There are literally thousands of new chemical compounds being produced every year and while we may know the singular effects of a few of them, many are unknown,” Schreck said. “The mixture of these different compounds can result in a ‘chemical cocktail’ of contaminants that may have impacts beyond those that singular compounds may offer. We just don’t know.

“The research is well behind the production of these new chemicals,” Schreck added, “and that is a concern.”

Media Contact: 
Source: 

Carl Schreck, 541-737-1961; carl.schreck@oregonstate.edu; Kathy Maas-Hebner, 541-737-6105; kathleen.maas-hebner@oregonstate.edu

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New study identifies five distinct humpback populations in North Pacific

NEWPORT, Ore. – The first comprehensive genetic study of humpback whale populations in the North Pacific Ocean has identified five distinct populations – at the same time a proposal to designate North Pacific humpbacks as a single “distinct population segment” is being considered under the Endangered Species Act.

Results of the study are being published this week in the journal Marine Ecology – Progress Series. It was supported by the National Fisheries and Wildlife Foundation, the Office of Naval Research, and the Marine Mammal Endowment at Oregon State University.

The scientists examined nearly 2,200 tissue biopsy samples collected from humpback whales in 10 feeding regions and eight winter breeding regions during a three-year international study, known as SPLASH (Structure of Populations, Levels of Abundance and Status of Humpbacks).  They used sequences of maternally inherited mitochondrial DNA and “microsatellite genotypes,” or DNA profiles, to both describe the genetic differences and outline migratory connections between both breeding and feeding grounds.

“Though humpback whales are found in all oceans of the world, the North Pacific humpback whales should probably be considered a sub-species at an ocean-basin level – based on genetic isolation of these populations on an evolutionary time scale,” said Scott Baker, associate director of the Marine Mammal Institute at Oregon State University’s Hatfield Marine Science Center and lead author on the paper.

“Within this North Pacific sub-species, however, our results support the recognition of multiple distinct populations,” Baker added. “They differ based on geographic distribution and with genetic differentiations as well, and they have strong fidelity to their own breeding and feeding areas.”

Humpback whales are listed as endangered in the United States under the Endangered Species Act, but had recently been downlisted by the International Union for the Conservation of Nature (IUCN) on a global level. However, two population segments recently were added as endangered by the IUCN – one in the Sea of Arabia, the other in Oceania – and it is likely that one or more of the newly identified populations in the North Pacific may be considered endangered, Baker said.

How management authorities respond to the study identifying the distinct North Pacific humpback populations remains to be seen, Baker said, but the situation “underscores the complexity of studying and managing marine mammals on a global scale.”

The five populations identified in the study are:  Okinawa and the Philippines; a second West Pacific population with unknown breeding grounds; Hawaii, Mexico and Central America.

“Even within these five populations there are nuances,” noted Baker, who frequently serves as a member of the scientific committee of the International Whaling Commission. “The Mexico population, for example, has ‘discrete’ sub-populations off the mainland and near the Revillagigedo Islands, but because their genetic differentiation is not that strong, these are not considered ‘distinct’ populations.”

The SPLASH program has used photo identification records to estimate humpback whale populations. The researchers estimate that there are approximately 22,000 humpbacks throughout the North Pacific – about the same as before whaling reduced their numbers. Although recovery strategies have been successful on a broad scale, recovery is variable among different populations.

“Each of the five distinct populations has its own history of exploitation and recovery that would need to be part of an assessment of its status,” said Baker, who is a professor of fisheries and wildlife at OSU. “Unlike most terrestrial species, populations of whales within oceans are not isolated by geographic barriers. Instead, migration routes, feeding grounds and breeding areas are thought to be passed down from mother to calf, persisting throughout a lifetime and from one generation to the next.

“We think this fidelity to migratory destinations is cultural, not genetic,” he added. “It is this culture that isolates whales, leading to genetic differentiation – and ultimately, the five distinct populations identified in the North Pacific.”

Media Contact: 
Source: 

Scott Baker, 541-867-0255 (cell phone: 541-272-0560), scott.baker@oregonstate.edu

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OSU Press publishes book on salmon by acclaimed biologist

CORVALLIS, Ore. – For more than 40 years, Jim Lichatowich worked with Pacific salmon as a researcher, resource manager and scientific adviser, and he has seen first-hand the decline of Northwest salmon populations during that time.

In a new book published by the Oregon State University Press, Lichatowich outlines a plan for salmon recovery based on the lessons he has learned during his long career.

His book, “Salmon, People, and Place: A Biologist’s Search for Salmon Recovery,” points out many misconceptions about salmon that have hampered management and limited recovery programs. These programs will continue to fail, he argues, as long as they look at salmon as “products” and ignore their essential relationship with the environment.

Among his suggestions for reforming salmon management and recovery:

  • Holding salmon managers and administrators accountable;
  • Requiring agencies to do more “institutional learning”;
  • Not relying on shifting baselines of data;
  • Undertaking hatchery reform;
  • Returning to place-based salmon management.

John Larison, author of “The Complete Steelheader,” praised the OSU Press book written by Lichatowich. “Part science, part anthropology, part philosophy, this is a revelatory book and essential reading for anyone hoping to understand salmon in the Northwest,” Larison said.

Lichatowich served for years on the Independent Scientific Advisory board for the Columbia River restoration program, as well as on Oregon’s Independent Multidisciplinary Science Team and other science groups in British Columbia and California. He is author of the award-winning book, “Salmon without Rivers: A History of the Pacific Salmon Crisis.”

In his newest book, Lichatowich writes: “We enthusiastically accepted the gift of salmon, but failed to treat it with the respect it deserves. We failed to meet our obligation to return the gift in the way that only humans can. We failed to return the gift of salmon with the gift of stewardship.”

Lichatowich is a graduate of OSU’s Department of Fisheries and Wildlife. He will return to his alma mater in January to present a seminar on his work.

“Salmon, People, and Place” is available in bookstores, online at http://osupress.oregonstate.edu, or can be ordered by calling 1-800-621-2736.

Media Contact: 
Source: 

Micki Reaman, 541-737-4620; Micki.reaman@oregonstate.edu

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OSU Press book on salmon

OSU researchers helping China’s rarest seabird rebound from near-extinction

CORVALLIS, Ore. – A collaborative project between researchers in Asia and Oregon has helped establish a new breeding colony for one of the world’s most endangered seabirds – the Chinese crested tern, which has a global population estimated at no more than 50 birds.

Until this year, there were only two known breeding colonies for the critically endangered species (Thalasseus bernsteini) – both in island archipelagos close to the east coast of the People’s Republic of China. Once thought to be extinct, there were no recorded sightings of Chinese crested terns from the 1930s until 2000, when a few birds were rediscovered on the Matsu Islands.

This summer an innovative tern colony restoration began, with assistance from students and faculty in the Department of Fisheries and Wildlife at Oregon State University. Dan Roby, a professor of wildlife ecology at OSU, had previously led efforts to relocate populations of Caspian terns from locations along the Columbia River in Oregon, where the birds were consuming significant quantities of juvenile salmon.

“The problem was different in Oregon than it is in China, but the goal was the same – to alter the habitat in a good location in hopes of creating a breeding colony,” Roby said. “The methods also were similar and based on tern restoration techniques developed by Steve Kress of the National Audubon Society. You have to partially clear an island of vegetation, place decoys there, and attract birds using sound.”

In early May of 2013, an international team did just that on a small island in the Jiushan Islands called Tiedun Dao. Chinese crested terns used to breed on the archipelago a decade ago, increasing the chances that restoration could be successful there, Roby said.

The project team included members from the Xiangshan Ocean and Fishery Bureau, the Jiushan Islands National Nature Reserve, the Zhejiang Museum of Natural History, and OSU’s Department of Fisheries and Wildlife. The team members cleared brush off Tiedun Dao, place 300 tern decoys on the island, and used solar-powered playback systems to broadcast recorded vocalizations of both greater crested terns and Chinese crested terns.

“Greater crested terns are not endangered and when they establish colonies, it sometimes attracts the endangered Chinese crested tern,” Roby pointed out. “We thought if we could get them in to colonize the island, their numbers would eventually grow and the Chinese crested terns might follow.

“We just didn’t expect it to happen that quickly,” Roby added.

The researchers thought it might take years – but by July, a handful of greater crested terns were spotted flying over the decoys. By the end of that month, 2,600 greater crested terns had been documented and hundreds of pairs had laid eggs and begun incubating them. To the surprise of the restoration team, 19 adult Chinese crested terns were spotted on the island and at least two pairs laid eggs.

It was the highest single count of the endangered seabird in one location since the species’ rediscovery in 2000.

By late September – despite typhoons and a late start to the breeding season – more than 600 greater crested tern chicks, and at least one Chinese crested tern chick had successfully fledged.

Local officials say they are committed to the protection of the emerging colony.

“We will do our best to ensure good management of the Jiushan Islands National Nature Reserve and we also hope to receive more support for the conservation of the tern colony here in Xiangshan,” said Yu Mingquan, deputy director of the provincial Xiangshan Ocean and Fishery Bureau.

The success of the colony on Tiedun Dao is a “landmark for contemporary conservation in the region,” said Simba Chan, the senior Asia conservation officer for Birdlife. “No one dared imagine that the first year of such a challenging restoration project would be so successful.”

Funding for the project was provided by numerous sources internationally.

Media Contact: 
Source: 

Dan Roby, 541-737-1955; Daniel.Roby@oregonstate.edu

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Chemistry professors named ACS Fellows

CORVALLIS, Ore.  -  Two professors at Oregon State University have been named as fellows of the American Chemical Society.

Kevin P. Gable,  a professor of chemistry, was honored for the study of chemical processes important to industrial manufacturers of antifreeze, plastics precursors and the pharmaceutical industry. An expert in reaction processes involved in metal-catalyzed oxidations, Gable received his doctorate from Cornell University and has been on the OSU chemistry faculty since 1988. He has also been active in both academic and administrative leadership at OSU and with the ACS.

Robert J. McGorrin, the Jacobs-Root Professor and head of the Department of Food Science and Technology at OSU, was honored for his contributions to food chemistry and more than 35 years of leadership in ACS.  McGorrin, who is a national expert on flavor chemistry and trace volatile analysis, received his doctorate from the University of Illinois and has been on the OSU faculty since 2000. He worked in private industry for 23 years, and while at OSU has helped to greatly expand food science educational and research programs, along with student enrollment.

With more than 161,000 members, the ACS is the world’s largest scientific society and one of the world’s leading sources of authoritative scientific information. The 2014 ACS fellows will be inducted at the national meeting of the organization in San Francisco in August.

Source: 

Debbie Farris, 541-737-862

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Robert McGorrin
Robert McGorrin


Kevin Gable

Kevin Gable

OSU joins NASA mission to measure carbon in ocean plants and ecosystems

CORVALLIS, Ore. – As part of a NASA air and sea mission, Oregon State University researchers will measure ocean plants to see how changes in carbon levels could affect the future of fisheries and marine life.

Setting sail from Rhode Island on July 18, the Ship-Aircraft Bio-Optical Research (SABOR) campaign will use new optical instruments to pinpoint carbon levels in phytoplankton – tiny plants that play a critical role in carbon cycling. Phytoplankton absorb carbon dioxide during photosynthesis, distribute it when eaten by fish and other marine life, and then act as a carbon sink when they die and drift into the deep sea.

"Phytoplankton are the base of the marine food web and critical to the overall health of the Earth," said Mike Behrenfeld, one of the SABOR project scientists and a botany and plant pathology professor in OSU's College of Agricultural Sciences. “Changes to these microscopic plants – including the carbon they absorb – can affect an entire ocean, from sardine populations, to the location of native birds, and even to decreases in the survival of marine mammals.

"Understanding changes to phytoplankton biomass and photosynthesis are critical for projecting how oceans will fare in the future and how much of it is related to climate change," added Behrenfeld, who specializes in marine algae research.

The 20-day study has the team sailing and flying around the continental shelf off the East Coast of the United States. SABOR is unique among NASA projects because scientists will measure the ocean from both the air and water and try to find relationships between the two datasets. NASA will use the information to guide future satellite missions for understanding how the ocean and atmosphere are affected by climate.

The expedition will feature a state-of-the-art instrument that Behrenfeld's research team is using to separate phytoplankton from other particles in ocean water, such as bacteria, dead mass, and other types of plankton. The device, known as a sorting flow cytometer, uses a laser to detect phytoplankton in small streams of seawater. It then separates out the tiny plants to be analyzed for carbon. The technique is providing the first direct measurements of organic carbon in phytoplankton, said Behrenfeld.

While the Behrenfeld team is making measurements on the ship, an airplane will be collecting additional data, using an advanced laser system that can penetrate the ocean and measure phytoplankton levels in the upper depths of the water.

“By taking measurements using both the air and water instruments, scientists can gather a more accurate dataset than if they just used one or the other method," said Behrenfeld. "These relationships are the first step toward satellite technology that can provide an improved understanding of ocean ecology and its role in the carbon cycle.

"Eventually, new satellite missions will determine how and why ocean ecosystems are changing and the consequences to fish and the climate," Behrenfeld added.

The Behrenfeld research group is teaming with Kimberly Halsey, a microbiology professor with a joint appointment in OSU's College of Science and the College of Agricultural Sciences, to further understand how changes in phytoplankton numbers are related to their photosynthesis and general health. The two OSU teams include Allen Milligan, Jason Graff, Nerissa Fisher, and Matthew Brown.

SABOR is funded by the Ocean Biology and Biogeochemistry Program at NASA Headquarters, Washington. Project management and support will be provided by the Earth Science Project Office at NASA. Other mission scientists hail from the University of Maine; NASA's Langley Research Center; NASA's Goddard Institute for Space Studies; the City College of New York and others.

Media Contact: 
Source: 

Mike Behrenfeld, 541-737-5289;

Kimberly Halsey, 541-737-1831;

NASA contact: Steve Cole, 202-358-0918

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NASA's Endeavor research vessel

NASA's Endeavor will be a floating laboratory for OSU scientists collecting data on carbon in tiny ocean plants. (Photo by Tom Glennon/University of Rhode Island)

NASA's SABOR flight and ship paths

The expected path of the Endeavor (red) and NASA's aircraft (yellow) show how researchers will coordinate measurements from the ocean and air. (Photo by NASA/Goddard Space Flight Center Scientific Visualization Studio)

Questions and answers on pest management from OSU experts

CORVALLIS, Ore. – What to do about garden pests, including insects, plant diseases and weeds, can be a challenge for gardeners who want to effectively manage the pests without damage to the environment and human health.

The question-and-answer series below illustrates a strategy called Integrated Pest Management, a systematic approach to identify pests and use tactics that are cultural, physical, biological or chemical.

The least toxic and effective methods are always considered first, according to Oregon State University researchers Andy Hulting, a weed control specialist, and Gail Langellotto, an entomologist.

Q: How do I know if I have pest problems in my garden?

A: Check your plants regularly for pest damage such as missing leaves, flowers or fruit or changes in color, texture or size. Most plant problems in home gardens are caused by poor growing conditions, temperature extremes, poor water management or compacted soil. Look under leaves and use a flashlight after dark, which is when many insects are active.

Q: How do I identify what is causing the problem?

A: Often it's not a pest, but another problem such as sun scald or nutrient deficiencies. "Don't apply pesticides without understanding the problem you are trying to solve," Langellotto advised. "Many insects are beneficial and actually help gardens grow better. Others do no damage." Some insect pests can be dislodged with simple methods such as shaking the plant or spraying with a high-pressure stream of water.

Your local OSU Extension office and its Master Gardeners can help correctly identify the culprit and at what point in the pest's life cycle it is most susceptible to control measures.

Q: What pest management tool should I use?

A: Integrated Pest Management utilizes a combination of methods to keep pest populations at an acceptable level, with the least toxic and effective first.

  • Cultural methods: Choose healthy plants that are not prone to pest problems, plant them where they will grow well and rotate where annuals are planted to avoid buildup of disease populations.
  • Physical methods: Pull or dig weeds and hand-pick or trap insect pests off of plants. Row covers designed to extend the gardening season have been found to also keep insect pests away from plants.
  • Biological methods: Garden plants can attract beneficial insects, such as parasitic wasps and green lacewings, to help keep pests at bay. Some of the more common ones are alyssum, coreopsis and sunflower.  The flowers of plants in the Apiaceae family (including carrots, parsnips, celery, parsnip, cilantro and dill) are known to be especially good at attracting parasitic wasps and other beneficial insects.

Q: When and how should I use chemical methods?

A: Some pest problems are difficult to manage without chemical pesticides.  However, chemicals can affect human health and be toxic to other organisms. Thus, use them judiciously and only after you are confident you have identified the pest, have chosen an appropriate pesticide, and that other methods are not likely to provide acceptable levels of control.  Read all label directions before choosing and using pesticides in the garden. 

"If you want to utilize biological controls in the garden, avoid broad-spectrum insecticides whenever possible," Langellotto said. "They may help you manage your insect pests, but they also kill other insects they contact, including beneficial ones."

Q: What precautions should I take with chemical pesticides?

A: If you decide to use a chemical, check the label to make sure your intended use or site is included on the label. Then choose one that is least harmful to the environment and to the applicator, specific to the pest and least harmful to beneficial organisms.

Pesticides labeled "Caution" are the least toxic to humans, "Warning" are more toxic, and "Danger-Poison" (with a skull and crossbones), are the most toxic. The law requires that you read the label. Be sure to wear protective clothing, especially eye protection, gloves and long pants.

Pesticides are more concentrated than they used to be, according to Hulting, and are made for very specific uses. "You might need only a fraction of an ounce to treat a large area or number of plants, perhaps less than in previous years," he said. "Don't use more product than the label specifies. More is not better."

Q: Where can I get more specific information?

A: For fact sheets, frequently asked questions and podcasts on pesticide use, check online at http://npic.orst.edu/ or call the National Pesticide Information Center at OSU at 1-800-858-7378.

Media Contact: 
Source: 

Gail Langellotto, 541-737-5175;

Andy Hulting, 541-737-5098

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Green lacewing

As green lacewing larvae grow, they benefit gardens by eating immature pests. (Photo by Lynn Ketchum.)

Artisan cheese startups face six-digit costs, finds OSU study

CORVALLIS, Ore. – Aspiring artisan cheese makers should be prepared to shell out at least $250,000 to set up operations, according to an Oregon State University study.

OSU researchers developed a tool for predicting artisan cheese startup and operating costs based on a number of factors, including types of milk (like goat, cow and sheep), cheese types (such as cheddar, blue and mozzarella), labor expenses, creamery location, marketing; and even the fuel needed to transport products to farmers markets.

"We wanted to give cheese entrepreneurs a realistic idea about what they're getting into," said Lisbeth Goddik, a food science and technology professor in OSU's College of Agricultural Sciences and co-author of the study. “In this industry, lack of economic data has sometimes made it difficult to craft a business plan, obtain financing and plan for the future.”

OSU's study is the first to estimate costs for Oregon artisan cheese makers, Goddik pointed out. OSU researchers interviewed large- and small-scale cheese companies in Oregon and studied their expenses.

They found that a large-scale artisan cheese company producing 60,000 pounds a year faces startup costs of $623,874, assuming the company purchases its own processing and aging facilities. First-year operation costs are an additional $620,094, the researchers estimated.

A smaller operation producing 7,500 pounds a year would spend about $267,248 to set up processing and aging operations, with a first-year production cost of $65,245.

"Since profits are unlikely in the first few years, access to sufficient capital is critical to survival," said Cathy Durham, an applied economics professor at OSU who works at OSU's Food Innovation Center in Portland. She also is a co-author of the study.

"Despite the challenges,” Goddik added, “the industry is active.”

In Oregon, the number of artisan cheese manufacturers jumped from three in 1999 to 20 in 2014, according to dairy plant licenses with the Oregon Department of Agriculture (ODA).

OSU's economic model is adaptable so cheese makers around the world can tailor it to their location and account for other attributes that affect cost. OSU researchers have used the tool in consulting with Oregon cheese startups, as well as artisan cheese entrepreneurs from Canada, Europe and New Zealand.

Goddik provides training for all levels of artisan cheese makers, including improvements in product quality, shelf life and safety. She consults closely with them to solve specific challenges and serves as a technical liaison with the ODA's Food Safety Division.

Goddik, Durham and former OSU graduate student Andrea Bouma co-authored the study, which was published in the Journal of Dairy Science. The study was funded by the Eckelman Endowment at OSU.

Media Contact: 
Source: 

Lisbeth Goddik, 541-737-8322; Cathy Durham, 503-872-6671

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Artisan cheese

Five-pound rounds of "Sublimity" cheese sit in an aging facility at the Oregon Gourmet cheese plant in Albany, Oregon. (Photo by Lynn Ketchum.)

Artisan cheese

Cheese ages at Goldin Artisan Goat Cheese in Molalla. Oregon is home to 20 artisan cheese manufacturers. (Photo by Tiffany Woods.)

OSU's Food Innovation Center to showcase local food entrepreneurs

PORTLAND, Ore. – Local food entrepreneurs will show off their unique creations to the public at a free farmers market-like event at the Food Innovation Center in Portland on June 24.

The inaugural Time To Market Trade Show, which will take place from 4-7 p.m., offers a delicious array of free samples, including crème brûlée, gelato, pickles, peppers, cocktails and health foods. Gluten-free, diabetic-friendly and vegan options will be available. Consumers can buy the products, too.

"This is the public's first chance to get a taste of what we've cooked up with our students," said Sarah Masoni, the center's product development manager. "This event is a perfect way for us to reach out to businesses we've helped over the years and treat the taste buds of Oregon."

The Food Innovation Center is a collaborative effort between Oregon State University and the Oregon Department of Agriculture. It is located at 1207 N.W. Naito Parkway in Portland. For more information, call 503-872-6680.

The vendors are graduates of the Getting Your Recipe to Market class, which OSU faculty help teach. Students learn how to turn their recipes into commercial-ready products by developing business and marketing plans, crafting elevator pitches, solving packaging and food safety issues, and meeting one-on-one with retail buyers.

In the hours preceding the trade show, each exhibitor will meet privately with interested investors, distributors and local retail buyers – a valuable networking opportunity, Masoni said. These food industry partners are able to place products in stores, restaurants, hospitals, college campuses and large companies, such as Intel and Nike.

The center plans to host similar showcases each month this summer, recruiting from among its 200-plus alumni. The June 24 event will also feature a sign-up sheet for potential participants.

"We'd love to see our whole parking lot filled with booths of graduated students," said Masoni, who is also a food products specialist with the OSU Extension Service.

Getting Your Recipe to Market is a collaborative effort between OSU, Portland Community College's Small Business Development Center and New Seasons Market, a regional grocer. Now in its sixth year, the class runs 14 weeks at PCC and is also offered online as a series of four courses offered through OSU's Professional and Continuing Education unit.

Media Contact: 
Source: 

Sarah Masoni, 503-872-6655

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Food Innovation Center

Open in downtown Portland since 1999, the Food Innovation Center helps create food products using Northwest ingredients. (Photo by Lynn Ketchum.)

OSU food entrepreneur

Oregon State University's Food Innovation Center helped Connie Rawlings-Dritsas develop formulas for her line of flavored vinegars. (Photo by Stephen Ward.)

OSU's food preservation and safety hotline opens July 14

CORVALLIS, Ore. – The Oregon State University Extension Service's food preservation and safety hotline will help Oregonians safely can and preserve their garden's abundance again this summer.

The toll-free hotline at 1-800-354-7319 is available July 14 to Oct. 17 from 9 a.m. to 4 p.m. Monday through Friday.

The hotline remains a useful resource for food safety information even in the Internet age, said Nellie Oehler, a faculty member with the OSU Extension Service's Family and Community Health program and Master Food Preserver coordinator in Lane County.

"There's a lot of misinformation online and you have to know the right websites to get accurate information or you could literally kill yourself if you use techniques that are not safe," Oehler said. "People call us to get reliable information from a real person. The Lane and Douglas County Master Food Preservers who answer the calls have good training and years of experience canning and preserving food."

Like all Extension-certified Master Food Preservers, those who staff the hotline have completed 40 hours of training and agreed to spend a similar amount of time sharing their new knowledge with the public. Last year, 460 new and veteran Master Food Preservers throughout the state volunteered more than 20,000 hours of their time on the statewide hotline and at workshops and exhibits.

Master Food Preservers answered 2,262 calls during the 2013 summer season. About 80 percent of those dealt with food safety questions. Typical questions include where to get pressure gauges tested, how long in advance you can cook chicken before the big family picnic and whether grandma's canning recipe is still safe.  

For more information, go to the OSU Extension website on food preservation at http://bit.ly/YqgsFE. OSU Extension's Ask an Expert service also takes online questions about food preservation. Master Food Preservers also run a holiday food safety hotline every November. Find more information about the Master Food Preserver program at http://extension.oregonstate.edu/fch/volunteer-programs.

Media Contact: 
Source: 

Nellie Oehler, 541-757-3937

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Michele Pryse, a Master Food Preserver trained by the Oregon State University Extension Service, teaches food preservation techniques and safety guidelines to clients in the Medford area. (Photo by Lynn Ketchum.)