: Water Resources Program at Rutgers NJAES
HYPERLINK "" \t "_blank" A Taste of New Jersey: Bringing Back the Classic Tomato, Saltwater Taffy, & MorePrinceton Magazine, 9/12/2020Jersey tomatoes. The phrase conjures roadstand stand baskets piled high with bright red tomatoes begging to be sliced, each bursting with flavor...Behold the classic Jersey tomato: defined by its "deep, red color inside and out," it may have a large stem scar, "with cracks or slits, or yellow 'shoulders,'" describes?Cindy Rovins, agricultural communications editor at the Rutgers New Jersey Agricultural Experiment Station...What happened, explains?Thomas Orton, a professor of plant biology and head of the Rutgers tomato program, is that when agriculture shifted to a non-local economy, "the tomatoes had to be firm for shipping, no cracks."Serving residents in communities where they liveMorning Ag Clips, 9/28/2020Richard Alomar, director of the?Office of Urban Extension and Engagement?and associate professor in the?Department of Landscape Architecture, knows firsthand the responsibility of serving our diverse communities and to do so in the neighborhoods in which they live. Through his role with the Office of Urban Extension and Engagement, part of the Rutgers New Jersey Agricultural Experiment Station, (NJAES), Alomar works to create awareness about the expertise and resources available within NJAES and the School of Environmental and Biological Sciences (SEBS) to address issues affecting urban residents and their communities.Rutgers Cooperative Extension Departments to Present New Seminar SeriesCape May County Herald, 9/28/2020he Rutgers Cooperative Extension Departments from coastal counties, in New Jersey, have joined forces to present the two-part virtual seminar series, "What's the Catch? New Jersey Seafood & Healthy Living." The first seminar Oct. 14 will feature Dr.?Douglas Zemeckis, Agriculture & Natural Resources county agent III,?Rutgers Cooperative Extension?(RCE) of Ocean, Atlantic, and Monmouth Counties and?Lisa M. Calvo, marine scientist/aquaculture extension program coordinator, at?Haskin Shellfish Research Laboratory. Topics covered will include the many types of seafood that are harvested or grown by New Jersey’s fishing and aquaculture industries, awareness of the responsible and sustainable practices adopted by stakeholders, and the science and management that supports the sustainability of these industries and New Jersey's marine ecosystems.Move It Monday to get NJ residents walking in OctoberMorning Ag Clips, 9/30/2020To motivate New Jersey communities to keep doing a Monday Mile,?Peggy Policastro, director of ?Culinary Literacy and Nutrition Education for the?New Jersey Healthy Kids Initiative?(NJHKI) and the?Institute for Food, Nutrition and Health’s Student Ambassador Program?at Rutgers University, is working with Erin Comollo, program development administrator for NJHKI and IFNH student ambassadors to come up with simple creative strategies that will counteract the biggest hurdle to exercise – getting people off their couches.Freeholder Board Hears Update on Spotted Lanternfly , 9/30/2020Concerns over the species' continued spread and an update on protocols to county officials and the greater community was delivered to the freeholders Sept. 15 by Dr.?Megan Muehlbauer, Hunterdon County Agent for Agriculture & Natural Resources for the?Rutgers Cooperative Extension. Muehlbauer spoke about the Spotted Lanternfly (SLF), an invasive insect that feeds on hardwood trees and various agricultural crops.Bacteria can defuse dangerous chemical in Passaic RiverMorning Ag Clips, 10/1/2020Bacteria that can help defuse highly toxic dioxin in sediments in the Passaic River - a Superfund hazardous waste site -; could eventually aid cleanup efforts at other dioxin-contaminated sites around the world, according to Rutgers scientists... "The bacteria-driven process we observed greatly decreases the toxicity of dioxin," said senior author?Donna E. Fennell, a professor who chairs the?Department of Environmental Sciences?at Rutgers University. "Our results showed that although the process is quite slow, it can be enhanced and may even have the potential to remove all toxic chlorines from the compound," said lead author?Rachel K. Dean, a Rutgers doctoral student.Here is what the fall foliage season should look like in New JerseyThe Press of Atlantic City, 10/2/2020You want not terribly hot weather, not huge storms, a nice, moderate rain throughout the year, and you want an easy growing season without a lot of stress. "When it comes to precipitation, we're already good to go... Even if it were going to stop raining now (mid-September) for the next six weeks, it might have some impacts, but not nearly as much as if we had a dry summer," said?Dave Robinson, the?New Jersey state climatologist?based at Rutgers University in New Brunswick-Piscataway.National 4-H Week to be observed October 4-10Morning Ag Clips, 10/4/2020The theme for this year's National?4-H Week?scheduled for October 4-10, Opportunity4All, is a campaign that was created by National 4-H Council to rally support for Cooperative Extension’s 4-H program and identify solutions to eliminate the opportunity gap that affects 55 million kids across America.Morris County hosts 4-H Camp, in MinecraftMorning Ag Clips, 10/4/2020The Morris County 4-H Minecraft Club members are building again! After the success of the Morris County 4-H Minecraft Fair, the members decided to do something special for National 4-H Week in October. Club members spent the rest of their summer break recreating the beloved L.G. Cook 4-H Camp in the Minecraft world... "L.G. Cook 4-H Camp holds a special place in many people's hearts across the state," said?Kelly Dziak, Morris County 4-H?program associate. "This project provides a virtual space for 4-H campers and alumni to reconnect with camp friends and memories, all from the comfort of their homes.&"Can start-ups make us love animal-free dairy?C&EN, 10/4/2020Making a palatable cheese alternative requires confronting questions about how we tell we're eating dairy made from milk rather than plants. "The short answer, and the biggest part of the answer, is that we don't know," says?Paul Breslin, a professor of nutritional sciences at?Rutgers University?and a faculty member at the Monell Chemical Senses Center. Our perception that we are eating dairy foods is due to an interplay of many senses, Breslin explains. We smell the volatile molecules, feel the fats melting at different temperatures in our mouth, and taste certain amino acids in proteins.Somerset County 4-H clubs to be honored with DAR community service , 10/5/2020Thanking healthcare workers, sewing face masks, collecting food bank donations and cheering nursing home residents are all recent service projects of?Somerset County 4-H clubs. In recognition of their efforts, 16 clubs will be honored with Patriot Awards by the Daughters of the American Revolution during National 4-H Week, Oct. 4 to 10.Taste 2.0 is HereNeo Life, 10/6/2020As a fundamental tool for survival today, taste seems almost unnecessary for the modern human-at least anywhere one can drive past a thousand restaurants to a 24-hour grocery store bursting with food choices. We did not evolve with such abundance-but rather in a wild, dangerously fluctuating world full of frequent famine and strange, bitter things that may be toxic. As a result, says?Paul Breslin, a nutritional scientist at?Rutgers?University and researcher at the Monell Chemical Senses Center in Philadelphia, "we're a food chemistry analytical machine."We invite you to send an email to?InTheNews@sebs.rutgers.edu?alerting us when you are quoted in a story or if your program is mentioned in the news. Please send links of news,?as it happens, as some media outlets do not retain online links beyond a week.Visit the newly redesigned SEBS and NJAES Newsroom at?sebsnjaesnews.rutgers.edu. ................
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