North Carolina’s Xi Chapter of Epsilon Sigma Phi professional development society presented awards to Extension professionals at its annual meeting in Raleigh Nov. 17. Award winners, along with a description from their nominations, are listed here.
Dr. George C. Naderman Jr. of Cary, retired Extension soil specialist with N.C. State University, received the Honorary American FFA Degree during the 84th National FFA Convention, held Oct. 21-23 in Indianapolis. The award is given to those who advance agricultural education and FFA through outstanding personal commitment.
In roughly 18 months, participants in the 10% Campaign have recorded over $10 million in purchases of locally-produced foods. The 10% Campaign is a statewide effort of the Center for Environmental Farming Systems to stimulate economic development, create jobs and promote North Carolina’s farms and fisheries.
The N.C. State University TV program “In the Garden with Bryce Lane” has been nominated for two regional EMMY® Awards.
Economic development was in the air, as Piedmont Food and Agriculture Processing Center was dedicated in October. After years of planning, the Orange County facility opened its doors, giving small food producers access to space and equipment they need to develop their small businesses.
Dec. 1 is the deadline to apply for the Center for Environmental Farming Systems’ (CEFS) Incubator Farm Project. Through this project, CEFS will partner with communities to develop public lands (under ownership/long-term control of a county, municipal, or state agency) into places that incubate new farm enterprises to support the future of North Carolina’s local food system.
Ben Chapman, Extension food safety specialist in N.C. State University’s College of Agriculture and Life Sciences, will be interviewed Sunday, Nov. 20 at 6:30 a.m. on Fox50′s Tarheel Talk in the Triangle area.
WECO program, county activities and water quality coordinator recognized at Southern Region Water Conference.
Students learn to prepare simple meals
In the catering kitchen of Talley Student Center, seven N.C. State University students chop green beans, green onions and fish fillets to prepare a meal that they will cook in two pots with steamer baskets. Tonight’s Cook Smart, Eat Smart class objective is steam cooking.