When it comes to sanitation, one size does not fit all. Associate Director for Food Safety, Quality Assurance & Training at Rutgers Food Innovation Center – South Donna Schaffner looks at what makes for sufficient food sanitation practices in commercial food production. Her article was published in the December 2014/January 2015 issue of Food Safety Magazine.
Kristian Summerfield, a UK native living and working in the Netherlands, crossed “the pond” to attend the Rutgers Professional Golf Turf Management School: Three-Week Preparatory Short Course in January 2013 to advance his skills. In December 2014, his skills and efforts were recognized when Summerfield was presented with the 2015 Greenkeeper of the Year award for his work at Golfclub De Scherpenpergh. Read more from Office of Continuing Professional Education.
The New England Nursery Association (NENA), in cooperation with the Horticultural Research Institute (HRI), announced that Associate Extension Specialist in Nursery Production and Management Raul Cabrera is the first recipient of the association’s Industry Growth Fund grant award. After a review of 60+ grant applications, NENA selected Cabrera’s research project, “Use of Alternative Irrigation Water Sources for Urban Landscapes and Nursery Crops,” as its top recommendation for funding. Read more from New Jersey Nursery and Landscape Association.
In State Of The Union, Obama Addresses Climate Change Threat And Mentions Research At Major Universities
In President Obabma’s 2015 State of the Union address on January 20, a reference to Professor of Marine and Coastal Science Benjamin Horton’s research on sea-level rise appeared on a slide on the White House website during a live stream of the president’s speech as he told Congress and the nation, “if we do not act forcefully, we’ll continue to see rising oceans, longer, hotter heat waves, dangerous droughts and floods, and massive disruptions that can trigger greater migration, conflict, and hunger around the globe.” Read more at Rutgers Today.
IFNH and ChopChop Magazine Host Former White House Chef in Cooking Demo for Kids
Give a kid a fishstick and he will eat for a day. Teach a kid how to cook and he will go home and show his parents. It is no secret that wrapped in the intricate problem of the rise in childhood obesity and obesity-related diseases, is the profile of food eaten at home. The bygone era of a household with a stay at home parent that prepared meals from scratch, transformed into busy working caregivers who rely on processed convenience and/or fast food to fill hungry bellies. Unfortunately, food on the run often contains more empty calories than nourishment, and the consequences of poor nutrition are reflected in the increasing rates of chronic disease.
The New Jersey Institute for Food, Nutrition and Health (IFNH), ChopChop Magazine and former White House pastry chef Bill Yosses, now the Director of the ChopChop Cooking Lab, are out to change that dynamic. With this common goal, IFNH and ChopChop in 2014 became partners in working to create healthy lifestyles at an early age, and in December, sponsored their first joint venture, hosting Yosses, a Rutgers alumnus (GSNB’78), for a hands-on evening for children and families teaching children about food and cooking, with a blend of science and fun. “Kids: Cooking, Learning and Eating” was held in Trayes Hall at the Douglass Campus Center. [Read more…]