Recent Updates

  1. Making and Preserving BBQ and Hot Sauces

    To make barbecue (BBQ) or hot sauces, tomatoes are combined with spices, vinegar, and various other ingredients and blended until smooth. The mixture is simmered to reduce the volume and thicken the product. BBQ and hot sauces can be used as marinades to prepare raw meat, poultry, seafood, and even vegetables for cooking. They can also be added to cooked foods, casseroles, and slow cooker recipes, and used as dips or condiments.
  2. Economic Implications of Anaerobic Digestion for Bioenergy Production and Waste Management

    Anaerobic digestion (AD) is a biochemical process that uses microorganisms to degrade organic materials. AD is a mature technology used for decades as a waste stabilization and/or bioenergy production process. AD transforms organic matter into biogas and a nutrient-rich effluent or “digestate.” Biogas is a mixture of gases, mainly methane (CH4) and carbon dioxide (CO2), which can be either burned directly for heat and power generation, or upgraded to be used as a transportation fuel.
  3. Hops Downy Mildew

    Downy mildew is the most wide spread and destructive disease of hops (Humulus lupulus) in the Midwest and Northeastern United States. Downy mildew is caused by the fungal-like pathogen Pseudoperonospora humuli and is most severe during wet weather and mild temperatures. The disease is systemic and can cause significant yield and quality losses annually.
  4. Protecting Against Noise for Trainers and Supervisors

    Objective: Use proper protection against unsafe noise levels. Trainer’s Note Workers have nothing to lose—but a lot to gain—by protecting their hearing. For this module:
  5. Protecting Against Cold for Trainers and Supervisors

    Objective: Identify general tips to prevent the harmful effects of cold weather. Trainer’s Note Landscaping and horticulture work often occurs in cold environments. For this module:
  6. Power Take-Off (PTO) Shielding for Trainers and Supervisors

    Objective: Use safe practices with power-take-off shielding. Trainer’s Note Power take-off shielding is designed for safety—but it must be used. For this module: Review the information below on how to use power take-off shielding safely. Point out the shields on a tractor or other power source with power take-off. Demonstrate safety practices.
  7. Portable Fire Extinguishers for Trainers and Supervisors

    Objective: Identify the types of fire extinguishers and use them properly. Trainer’s Note All fires are not the same. Workers need to know which fire extinguisher to use for each type of fire. For this module:
  8. Material Safety Data Sheet for Trainers and Supervisors

    Objective: Identify the information provided on the Material Safety Data Sheet. Trainer’s Note Safety conditions increase when on-the-job hazards are known. The Material Safety Data Sheet (MSDS) is a good reference for information on hazardous substances. For this module:
  9. Workplace Violence for Trainers and Supervisors

    Objective: Identify the types of workplace violence and recognize behaviors that might lead to workplace violence. Trainer’s Note Workplace violence can range from verbal abuse to murder. For this module:
  10. Wood Chippers and Shredders Safety for Trainers and Landscapers

    Objective: Operate wood chippers and shredders safely. Trainer’s Note Sharp knives and powerful engines make wood chippers and shredders dangerous tools. For this module: