May. 15, 2020
The OSU Extension Food Preservation Team will have live “Office Hours” events to be held bi-weekly through the end of July. As we expect home food preservation to be a big topic this year, we really want to get people started off right, even if we can’t meet them face-to-face. Each of these Tuesday sessions will be from 4:00-5:00pm. Sessions will start with a short presentation and the remainder of time will be for open Q&A. The presentations will be recorded and posted for those who could not attend live.
Apr. 15, 2020
Extension Offices across the state are temporarily closed due to the Covid-19 virus and will not be ordering books in bulk this 4-H season.
Mar. 18, 2020
Governor DeWine recently issued a state of emergency and implemented a variety of strategies to reduce the spread of the disease. In order to do our part in reducing risk to our employees or clientele, we have implemented a teleworking plan. OSU Extension offices will be closed to the public until further notice. While our offices will be physically closed, we are committed to continuing to conduct our work as fully as possible.
Feb. 24, 2020
Swine exhibited at the Ohio State Fair and many county fairs will be required to be ractopamine-free in 2020 due to market demands (ractopamine banned in international markets).The Ohio State University Extension, Ohio Department of Agriculture, Ohio Pork Council, and Ohio State Fair have collaborated to put several resources together that can be found at: https://ohiopork.org/ractopamine-free/
Nov. 13, 2019
Recertification for Pesticide Applicator Training and Fertilizer Applicator Training will not be held in Hocking County in 2020. You may attend training in Fairfield County on the following dates, or access the training calendar for additional locations.
Fairfield County Agricultural Center, OSU Extension is located at 831 College Ave., Lancaster, Ohio 43130. RSVP to 740-653-5419.
2020 Recertification Dates for Fairfield County
May. 22, 2017
The Ohio Department of Health (ODH) now requires all food service facilities licensed at a "Risk Level 3 or higher" to have a least one staff person who has completed an ODH approved Level 2 Food Safety Training.