UConn Extension

Job Opening: Assistant/Associate Extension Educator In Soil Health

Search #: 496069
Work type: Full-time
Location: Hartford County Extension Ctr
Categories: Faculty Extension Educator

The Department of Extension is seeking applicants for a full-time (11 month) non-tenure track Assistant/Associate Extension Educator in Soil Health. The successful applicant will assess, develop and deliver impactful extension programs on soil health, regenerative agriculture, and conservation practices. These programs will build an Extension program focused on creating more climate and economically resilient agricultural systems through improved knowledge of soils and soil health and will include soil and livestock manure management. This Extension Educator will collaborate with UConn personnel, state and federal agency partners, growers, and producers as appropriate. The successful applicant will develop an interdisciplinary education and applied research program in soil health addressing diverse cropping systems that include ornamental and turf crops, food and forage crops as well as composting that utilizes manure, food waste, and other organics. They will have familiarity with how to leverage federal, state, and regional programs to protect, preserve, and restore Connecticut soils. This includes collaborating with USDA – NRCS, CT Department of Energy and Environmental Protection, CT Department of Agriculture, the Soil and Water Conservation Districts, and other stakeholders to ensure growers, farmers and land managers are well informed and have the proper tools and knowledge to successfully build and maintain soil health. The plan of work will include making recommendations for using appropriate management practices and the latest technologies to protect water quality and quantity as well as other natural resources of CT and Long Island Sound.

To learn more and apply click here.

UConn Extension Internship Application Deadline Extended

woman with UConn shirt smiling, and navy blue & green text over a green background

The application deadline for our summer internships has been extended to March 26th. 

Get paid while learning and working in a career-oriented role. We offer internships in the following disciplines:

  • Food
  • Health
  • Nutrition
  • Sustainability
  • Research
  • Agribusiness
  • Youth Education
  • Community Development
  • Marketing

Click here to view internship descriptions.

Most of these roles are for an average 18-20 hours per week over the 10 week summer period with some requiring a bit of weekend and/or evening hours, although these circumstances vary by position. Some of these positions for employment are contingent upon the successful completion of a pre-employment criminal background check.

Don’t miss out on the opportunity to intern with us this summer!

Click here to apply.

 

Highlights of Extension

collage of pages from Extension highlights publication

Our 2022 Highlights of Extension report shows how UConn Extension continues innovating to meet audiences and partners around the issues identified in the strategic initiatives set forth by the UConn College of Agriculture, Health and Natural Resources.

Youth programs, water quality, and geospatial education are all part of the sustainable landscapes and climate portfolios and featured throughout this issue. In agriculture, we continue partnering with the Mashantucket Pequot Tribal Nation, innovating aquaculture production in the state, and serving new and beginning farmers.

The work of our financial literacy program is needed now more than ever and aligns with our other health programming. All programs center diversity, equity, inclusion and justice, and this work is ongoing. UConn Extension educators and volunteers continue to improve the lives of residents in all 169 cities and towns. Extension is steadfast in our commitment and will continue evolving alongside those we serve.

We invite you to explore the progress made over the past year and join us in future programs.

Read our report online at s.uconn.edu/highlights

Why Support Extension During UConn Gives

It’s UConn Gives, a 36-hour giving initiative that brings UConn Nation together to support and celebrate what they care about at UConn. We are asking you to support our Extension programs during this event. Matt Syrotiak and Stacey Stearns share information about the 4-H and Master Gardener programs, and why your support of $5 can help these programs grow and expand:

https://youtu.be/xedJje7h0Fg

https://youtu.be/VjiUH4VkOtU

Support these programs at s.uconn.edu/givetogardeners and https://s.uconn.edu/give4-H23.

Apply to Become a Summer Intern with Extension

UConn Undergraduate Students: Apply for one of our summer internships. We have 18 opportunities available throughout the state. Learn more and apply at https://s.uconn.edu/interns

Get paid and gain valuable in-the-field experience in your chosen discipline at an in-state Extension office location.

  • Food
  • Health
  • Nutrition
  • Sustainability
  • Research
  • Agribusiness
  • Youth Education
  • Community Development
  • Marketing

photos of three of the summer interns

Learn where Extension offices are located across the state here so you can apply to an internship that is close to where you will be living this summer.

Get paid while learning and working in a career-oriented role. Most of these roles are for an average 18-20 hours per week over the 10 week summer period with some requiring a bit of weekend and/or evening hours, although these circumstances vary by position. Some of these positions for employment are contingent upon the successful completion of a pre-employment criminal background check.

UConn Extension is the premiere public engagement program at the University of Connecticut. Extension has eight offices in strategic locations statewide as well as the Sea Grant office at the Avery Point campus and the administrative office on the Storrs campus. Extension programs cover the full spectrum of topics related to food, health and sustainability. Programs delivered by Extension reach individuals, communities, and businesses in each of the 169 municipalities across the state. Extension has approximately 100 faculty and staff in the Department of Extension with another 20 faculty and staff with partial Extension appointments in the academic departments of the UConn College of Agriculture, Health and Natural Resources.

Internship Timeline

Applications due: March 26, 2023

Selected Interns Notified: by April 10, 2023

Internship starts: May 8, 2023 or later

Learn more and apply online.

Job Openings at UConn Extension

Remember to check our jobs page with UConn Extension and consider the opportunity to join our team!  There are several new faculty and staff openings encompassing varying backgrounds and specialties. The current open positions are below.

Job Opportunity: Southern New England Farmers of Color Collaborative

person holding a plant
Southern New England Farmers of Color Collaborative is Hiring!
Deadline to Apply:  December 9th, 2022
The Southern New England Farmers of Color Collaborative (SNEFCC) is reaching out with exciting news that we are hiring three positions! Please help spread the word among your networks or consider applying. This is an exciting opportunity to join our team and work closely with farmers of color in the region. All team members will contribute to the completion of deliverables associated with grant-funded projects. SNEFCC commits to hiring each of these positions for up to 20 to 24 months. We anticipate filling all positions asap. Please see attached PDF for the full announcement.
Position openings:
  • Project Manager
  • Project Coordinator 1
  • Project Coordinator 2
Applicants are invited to submit a resume and cover letter expressing their interest in the position(s) below. Email your application package to: Karen Spiller atkspiller4@gmail.comby December 9th, 5:00 pm.  In the subject line of your email please use: APPLICATION TO SNEFCC – [FIRST & LAST NAME]
Background:  The Southern New England Farmers of Color Collaborative is a majority BIPOC-led and BIPOC-serving organization of beginning farmers of color and collaborators who want to increase the success of farmers of color in our New England states.  We aim to position farmers of color to be ready for new opportunities that will arise, and to provide them with the necessary skills and capabilities to build and sustain successful farm enterprises now and in the future.

For more about the New CT Farmer Alliance, visit our web site at http://www.newctfarmers.com

8 Essential “Always” of Holiday Food Safety

Article by Indu Upadhyaya, Ph.D., Assistant Extension Educator, Food Safety

cooked turkey on a tableHoliday gatherings bring families and friends together, to spread more joy and happiness. While the merriment begins around Thanksgiving and continues until the New Years’, the food during holiday buffets, the party trays, the turkey, and other delicacies remain the main attraction of gathering. But be aware that a well-meaning and much anticipated get together can easily turn sour if the food is not safely prepared, served, or stored. Food safety should be diligently taken care of, especially during holidays, as in the delight of the season, negligence could cause serious health consequences.

Most people who get sick from eating contaminated food, might have mild illness and recover early, however susceptible population can see lasting effects or even death. The Centers for Disease Control and Prevention (CDC) estimates that each year roughly 1 in 6 Americans get sick each year from contaminated food. Approximately 128,000 are hospitalized, and 3,000 die due to foodborne diseases across the country. These data are out of reported cases, thereby not including cases of undocumented, non-reported stomach indigestions and/or mild diarrhea or vomiting. The real number of patients getting sick from foodborne illnesses is still an unknown and hard to predict.

What you CAN do this season is control food contamination at your own home and community. Start with these simple steps aligning with USDA holiday food safety guidelines.

Here are the 8 “always” of food safety to help everyone stay healthy during the holiday season:

  1. Always wash your hands

It’s a simple rule to follow, yet many easily forget in midst of festivities. Wash your hands with soap and water for at least 20 seconds. Wash hands:

  • Before you start preparing food,
  • After using the bathroom,
  • Before serving food and eating,
  • After you handle raw meat, poultry, fish, seafood, and eggs.
  1. Always clean and sanitize:

Clean and sanitize any surfaces that have touched raw turkey, meat or fish and their juices and will later touch food such as kitchen counters, sinks, stoves, tabletops, etc.

Cleaning: with soap and hot water, and a paper or dish towel. Use these to remove any dirt and debris you can see.

Sanitizing: sanitize the surfaces to kill any remaining germs. Different food grade sanitizers or sanitizing wipes can be used. Allow to air dry and follow the label instructions on commercial sanitizers to determine whether you need to rinse food preparation areas after use.

Food borne bacteria like Campylobacter and Salmonella, found in poultry products, can survive on countertops and other kitchen surfaces from 4 to up to 32 hours, so make sure you repeat this step after handling raw meats or turkey.

Don’t forget to clean and sanitize any areas that will encounter the turkey before and after cooking.

  1. Always Thaw the Frozen Meat/Turkey Safely:

Always follow USDA recommended thawing. There are three ways to safely thaw a turkey: in the refrigerator, in cold water and in the microwave.

  • Refrigerator thaw: Turkey can be safely thawed in a refrigerator. Allow roughly 24 hours for every four to five pounds of turkey. After thawing, a turkey is safe in a refrigerator for one to two days, before cooking.
  • Cold water thaw: The cold-water thawing method will thaw your turkey faster but needs to be done very carefully. When thawing in a cold-water bath, allow 30 minutes per pound and submerge the turkey in its original wrapping to avoid cross-contamination. Change the water every 30 minutes until the turkey is thawed. Cook immediately after thawing.
  • Microwave thaw: Smaller sized turkeys that fit in the microwave can be thawed using this method. Make sure to follow manufacturer’s recommendations. Cook it immediately after thawing because some areas of the food may become warm and begin to cook during the thawing process, bringing the food to the “Danger Zone.” (Between 40-140F).

It’s safe to cook a completely frozen turkey; however, it will take at least 50 percent longer to fully cook.

Remember to never thaw your turkey in hot water or leave it on a countertop.

  1. Always Separate food items to avoid cross contamination:

Cross-contamination is the spread of bacteria from raw meat and poultry onto ready-to-eat food, surfaces, and utensils. To avoid this, always use separate cutting boards — one for raw meat and poultry, and another for fruits and vegetables. Keep raw meat, poultry, fish, and their juices away from other food. After cutting raw meats, wash cutting board, knife, and counter tops with hot, soapy water.

USDA recommends not to wash your raw poultry due to the risk of splashing bacteria throughout your kitchen. It can easily lead to aerosolizing bacteria and cross contamination.  As mentioned earlier, always clean and sanitize any surfaces that have touched raw turkey and its juices. That includes counters, sinks, stoves, tabletops, utensils, and plates. Sinks are the most contaminated areas of the kitchen, so keep them clean and don’t transfer any dirty items to clean spaces. It’s important to pay attention to your movements in the kitchen to avoid cross-contamination.

  1. Always Cook Thoroughly:

Always follow a standard recipe to cook properly. Make sure your turkey is cooked to a safe final internal temperature of 165°F by using a reliable food thermometer. Check the thickest part of the breast, the innermost part of the wing, and the innermost part of the thigh. Cook your turkey at 325º F until its internal temperature reaches at least 165º F. Cooked, hot foods should be kept at 140º F or warmer.

When cooking a stuffed turkey, pay attention that the turkey, as well as the stuffing inside of it, reaches at least 165º F. Even if the turkey itself reaches 165º F, the stuffing inside may take longer. Its best to prepare your stuffing and turkey just before cooking. Using a cold stuffing makes it more difficult to reach the safe temperature of 165º F. Stuff the turkey loosely and use ¾ of a cup of stuffing per pound of turkey. Use a moist stuffing rather than a dry stuffing because heat destroys bacteria better in a moist environment. To be on the safe side, cook stuffing separately.

If cooking other meats, cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. If you prefer, you may choose to cook the meat to a higher temperature.

For Ground meats: Cook all raw ground beef, pork, lamb, and veal to an internal temperature of 160 °F as measured with a food thermometer.

For baked goods, avoid eating foods containing raw eggs or uncooked flour, such as cookie dough or cake batter. It’s tempting to sneak a taste during preparation, but pathogens like Salmonella present in these ingredients can lead to food poisoning if not cooked first.

  1. Always follow the 2-hour rule:

All perishable foods must be refrigerated within two hours of coming out of the stove or fridge, or one hour if the ambient air temperature is above 90°F. Never forget this 2-hour rule put forth by USDA. After two hours, perishable food will enter the “Danger Zone” (between 40 F and 140 F), which is where bacteria can multiply quickly and cause the food to become unsafe. Discard all foods that have been left out for more than two hours.

  1. Always Keep warm food warm and cold food cold

Remember the rule — keep hot foods hot and cold foods cold.

  • Always transport hot foods by wrapping in dishes in insulated containers to keep their temperature above 140 F.
  • Always transport cold foods in a cooler with ice or gel packs to keep them at or below 40 F.

When serving food to groups, maintain the temperature by using chafing dishes or crock pots and ice trays. Hot items should remain above 140 F and cold items should remain below 40 F. Temperature abuse of food is one of the main reasons for people falling sick very often. Always follow proper guidelines.

  1. Always store leftovers appropriately:

Everyone looks forward to Thanksgiving leftovers. But they must be stored and refrigerated promptly to be safe to eat. After the turkey is served, immediately slice, and refrigerate on shallow platters. Store leftover food in shallow containers and refrigerate promptly. Use refrigerated turkey and stuffing within three to four days. Use gravy within one to two days. Thanksgiving leftovers are safe to eat up to four days in the refrigerator. In the freezer, leftovers are safely frozen indefinitely but will keep best quality from two to six months.

Always reheat all leftovers to 165°F, and check that temperature with a food thermometer. Cold foods should be kept at 41º F or less. And as they say, when in doubt, throw it out! Do not try to save potentially contaminated food.

Lastly, don’t prepare foods if you are sick or showing symptoms of vomiting or diarrhea or if you recently had such symptoms. Many foodborne illnesses are transmitted unknowingly by human error, by a food preparer who had these symptoms. If you are ill, let someone else do the cooking so you can have a safe and enjoyable meal with your family and friends.

References and additional resources:

Newest Crop Insurance Program

Small-scale, diversified farmers – have you heard the news? There’s a new insurance program available from USDA called Micro Farm insurance, available specifically for farmers making up to $350,000 annually. If you’ve thought federal crop insurance didn’t apply to you before, well, things are starting to change!
CT will have an in-person workshop at the Tolland Ag. Center, Vernon, CT –  Dec 1, 2022 (10am – 5pm, morning and afternoon sessions) It’s Free and Lunch is included!

This workshop is a sequence of five parts, divided into Session One and Session Two.  Session One (Parts A and B) covers Micro Farm eligibility requirements and the application process. In Session Two (Parts C, D, and E), we’ll look at ways to refine your financial recordkeeping. We invite you to attend one or both sessions depending on your interests and needs.

Session 1: Micro Farm Insurance – What is This and Who is Eligible?(Part A) Leave knowing whether Micro Farm insurance is applicable to your operation and what other risk management options are available if you are currently ineligible.

Session 1: Micro Farm Insurance – Applying for Insurance and What You Need to Know(Part B) Leave knowing how to apply for and benefit from Micro Farm insurance, and what financial records you will need. Understand how the insurance premium and coverage works, and how to work with an insurance agent and place a claim.

Session 2: Refining Your RecordsRefine your financial recordkeeping to better manage your farm business and prepare you for the Micro Farm insurance program.    (Part C) Understanding Your Farm’s Financial Records    (Part D) Preparing a Schedule F Tax Form    (Part E) Steps for Improving Your Financial Recordkeeping

Can’t attend but still could use the help? Check out these self-guided tools:

Check out The Carrot Project’s resources on USDA Micro Farm insurance and register for workshops here:  https://thecarrotproject.salsalabs.org/microfarmworkshop20222023

If you have any questions or would like individualized support, reach out to Amanda Chang, Outreach Coordinator at The Carrot Project, at achang@thecarrotproject.org or 617-674-2371 x 10.
This material is based upon work supported by USDA/NIFA under Award Number 2021-70027-34693.