Stay active while staying home

The News-Review
April 29, 2020

Like many Oregonians, I have been working from home for the past month. As an Education Program Assistant for OSU Extension, I have the pleasure of delivering nutrition lessons to elementary school students in the Days Creek, Riddle and South Umpqua School Districts.

 

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Resources offered during COVID-19 crisis

Agri-View
April 15, 2020

UW-Extension has created a “Managing Your Personal Finances in Tough Times” resource page. The page has a list of common questions and topics relating to income and housing during the pandemic. Visit

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How Extension events are being impacted by COVID-19

The Mid-West Farm Report
April 10, 2020

UW-Madison Extension continues to respond to the coronavirus (COVID-19) pandemic and its impact on our in-person events. We are complying with state and local regulations as well as to ensure the health and wellness of our communities.

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COVID-19 creates challenges to food security

The Mid-West Farm Report
April 6, 2020

UW-Madison Division of Extension has a variety of resources to support families and communities in responding to COVID-19; many of these are relevant to strengthening household and community food security.

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Is COVID-19 Posing a Threat to Food Security?

Wisconsin Ag Connection
March 31, 2020

The COVID-19 public health emergency is creating an urgent food security challenge for households and communities in Wisconsin. That’s according to Judi Bartfeld, University of Wisconsin-Madison Food Security Research and Policy Specialist, who said one in eleven households in the state were food insecure before the crisis even began–meaning they did not have assured access to the food they needed.

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” Experts: Highly unlikely COVID-19 would spread through prepared food”

CBS 58
March 24, 2020

Experts say it’s highly unlikely COVID-19 would spread through food. The U.S. Food and Drug Administration says food borne exposure to coronavirus is not known to be a route of transmission.

“They’re not likely to survive on food for very long, we think they’re susceptible to things like heating,” said Dr. Barbara Ingham, a food science professor at UW-Madison.

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