Rutgers Cooperative Extension Welcomes Back Retirees to Celebrate 100th Anniversary

Former and current Rutgers Cooperative Extension directors, John Gerwig (left) and Larry Katz cut the cake commemorating the 100th anniversary of Extension.

Former and current Rutgers Cooperative Extension directors John Gerwig (left) and Larry Katz cut the cake at the retiree event commemorating the 100th anniversary of Extension.

This year, as Rutgers Cooperative Extension (RCE) celebrates the 100th anniversary of the signing of the Smith-Lever Act of 1914 that created the Cooperative Extension Service, what better way to commemorate its history than to invite back those who were part of its past? To this end, a luncheon for RCE retirees was held at Neilson Dining Hall on the Cook/Douglass campus on June 20. Fifty retirees and their guests attended the event, reuniting with former and current RCE colleagues.

The retirees were former faculty and staff that represented all facets of RCE administration, its extension specialists and the ARMA, FCHS and 4-H departments. Current RCE department heads were on hand to provide updates on institutional activities while Executive Dean Bob Goodman and RCE Director Larry Katz discussed extension’s anniversary and the current state of affairs.

While the retirees appeared to enjoy active and fulfilling retirements, a few never strayed far from Rutgers, continuing work in their respective fields. Retired Extension Specialist in Vegetable Crops Mel Henninger coordinates the educational program for the annual New Jersey Vegetable Meeting (Atlantic Coast Ag Convention and Trade Show) in Atlantic City and is also working with Agricultural Agent Dave Lee on corn and soybean trials at Rutgers Snyder Farm. Recently retired Agricultural Agent Rich Obal teaches courses for the Rutgers Office of Continuing Professional Education and continues his involvement with the Rutgers Master Gardener program. [Read more...]

There’s Love for Local in New Jersey

NJ Ag mag photoDid you know New Jersey is a national leader in the local foods movement? We wouldn’t be called the Garden State if we didn’t take our agriculture seriously. Read more on how home cooks, restaurant chefs, school children and food pantries are tapping into Jersey Fresh produce at New Jersey Agriculture.

IFNH Participates in RWJF Health Forum for NJ Statewide Stakeholders

L-R: Peter Gillies, Peggy Policastro, Mary Tursi and Dan Gorenstein, senior reporter for NPR’s MarketPlace and panel moderator for the forum.

L-R: Peter Gillies, Peggy Policastro, Mary Tursi and Dan Gorenstein, senior reporter for NPR’s MarketPlace and panel moderator for the forum.

On June 20, the Robert Wood Johnson Foundation (RWJF) hosted a new national initiative, Culture of Health Forum, at its headquarters in Princeton, NJ. This special forum for statewide stakeholders featured two panels of leaders and experts in the health field and focused on a discussion on how a culture of health in America can be achieved. [Read more...]

Scrutiny of chemical triclosan could lead to FDA rules by 2018

Major manufacturers call it a powerful germ-killing ingredient for soaps, toothpastes and deodorants, but Susan Kriznik won’t allow the man-made chemical triclosan on her shelves at home…"It’s pretty clear they’re intending to do away with (triclosan) at the consumer level," said Donald W. Schaffner, a food science professor at Rutgers University in New Brunswick, N.J. "My concern is that use of the product in food service may get caught up in that. It is one very useful tool at our disposal to reduce the risk of food-borne pathogens in food service."

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Eat to live: Latest trends in food safety and quality

Stevie Shutman came to Dean’s Natural Market looking for lactose-free cream cheese for her son, but she’s a regular shopper there because she knows she’s not getting a side of pesticides with her organic fruits and vegetables…Like Brown and Shutman, more Americans are concerned about the health of their food, with 71 percent saying it impacts their decisions about what they buy, according to a study released in May by the International Food Information Council Foundation…GMOs are created through a process where scientists transfer specific traits from one type of plant or animal to another in a way that they wouldn’t normally be able to do through traditional crossbreeding, said William Hallman, a professor of human ecology and former director of the Food Policy Institute at Rutgers University who studies how consumers think about food risks.

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