Environmental Chef Services

USDA’s National Institute for Food and Agriculture (NIFA)

SOCAR Review

Federal Funds Available to Document Environmental Services of Organic Agriculture

Tuesday, Jun 07, 2011

 


SCOAR is a collaboration of producers and scientists whose mission is to plan and promote research and information exchange for understanding and improving organic agricultural systems.


Federal Funds Available to Document
Environmental Services of Organic Agriculture

USDA’s National Institute for Food and Agriculture (NIFA) has released its request for applications for the Organic Transitions program....

Read More about USDA’s National Institute for Food and Agriculture (NIFA)

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USDA’s National Institute for Food and Agriculture (NIFA)

SOCAR Review

Federal Funds Available to Document Environmental Services of Organic Agriculture

Edited on
Wednesday, Jun 08, 2011

 


SCOAR is a collaboration of producers and scientists whose mission is to plan and promote research and information exchange for understanding and improving organic agricultural systems.


Federal Funds Available to Document
Environmental Services of Organic Agriculture

USDA’s National Institute for Food and Agriculture (NIFA) has released its request for applications for the Organic Transitions program. This year a total of $4.5 million will be awarded to support projects that investigate the environmental services provided by organic farming systems, particularly in mitigating global climate change by reducing greenhouse gas emissions and sequestering carbon in soil. 

The two priorities identified for this year’s projects are: 

1. Document and understand the effects of organic practices such as crop rotation, organic mulch and compost additions, cover crops, and reduced tillage on soil quality, erosion, and carbon sequestration. 

2. Develop improved technologies, methods, model development and other metrics to document, describe, and optimize the environmental services and climate change mitigation ability of organic farming systems. 

Integrated projects that include research, education, and extension activities are solicited with budgets of up to $300,000 per year for a duration of one to three years. The total amount awarded for a project will not exceed $700,000. NIFA expects to make a total of six to eight awards. Proposals must be submitted electronically through grants.gov by July 1, 2010

Applications describing multistate, multi-institutional, multidisciplinary, and multifunctional activities will be given priority. However, a single university demonstrating significant collaboration with various agencies or organizations within the host state may also be competitive. 

Colleges and universities including four year Hispanic-serving institutions are eligible to apply.  

For more information on project requirements and application procedures, read the full request for applications at Organic Transitions


This is a Special Edition in a series of occasional bulletins providing selected information on organic research programs, positions, funding, and reports, as well as news about SCOAR itself. Original items may be reproduced with attribution to OFRF. These reports are sent via email to registered SCOAR participants. For previous bulletins, registration and other information about SCOAR, see http://ofrf.org/networks/scoar.html

The Organic Center
P.O. Box 20513
Boulder, CO USA 80308
tel 303.499.1840
fax 419.858.1042
www.organic-center.org

 

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Random Recipes

Apple Cider Brine for Turkey

 

Apple Cider Brine For Turkey


Ingredients

  • 1 Gallon Cold Water
  • 1 Gallon Apple Cider
  • 1 Cup Kosher Salt
  • 1 cup Brown Sugar
  • 6 sprigs Fresh Thyme
  • 6 sprigs Rosemary
  • 1 lemon cut in half
  • 1 orange cut in half
  • 4 Bay Leaves
  • 1/4 cup Peppercorns

 

Preparation

To make the brining solution, dissolve the salt and sugar in 1 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add the Apple cider, oranges,

Learn how to make Apple Cider Brine for Turkey

Featured Chef

Chef Kevin Denike

503-951-8845

Kevin Denike discovered his passion for food at just nine years old. He hasn't wasted any time. Already, at 30 years old, this young and ambitious chef has spent the last 15 years learning his craft. Kevin has received accolades from Travel and Leisure, Wine Spectator, Seattle Magazine, Seattle Weekly, Seattle Post-Intelligencer, the Seattle Times, the James Beard Foundation, and Northwest Palate, among others. 
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