We teach, learn, lead and serve, connecting people with the University of Wisconsin, and engaging with them in transforming lives and communities.

Youth Tractor/Machinery Safety Certification Training Offered

The Marinette and Oconto offices of UW-Madison, Division of Extension, are offering certification training for the youth Tractor & Machinery Safety permit.  Youth that are between the ages of 12 and 16 need to have this certification to be able to legally drive any type of farm implement or tractor on public roadways when working for […]

Read More...

Rose Chafers Coming to a Plant Near You!

The annual late-spring invasion of mid-sized, metallic tan beetles with orange legs has begun in our area.  Seemingly overnight, they will appear and begin heavy feeding on roses, raspberries, grapes, apple trees, and many other trees and shrubs.  The beetle that pulls this magic appearing act is the rose chafer, a native species that does best in […]

Read More...

Summer 2021 Sessions of Badger Crop Connect!

We are moving into the next set of webinars for the Badger Crop Connect. We are continuing the 2021 series into the summer with webinars on weed and disease management, alternative forages, cover crops, and corn silage to name a few. Register for the summer sessions here: https://go.wisc.edu/bccsummer2021. The summer session will run from June till August […]

Read More...

Food Entrepreneurship Ecosystem Development (FEED) Project Virtual Summer 2021 Workshop Series

The Community Food Systems program is offering a June workshop series that may be of interest to businesses or partners in your communities.  The series is designed to support an ecosystem of food entrepreneurship across the state.  Registration is free for this program series. Food Entrepreneurship Ecosystem Development (FEED) Project Virtual Summer 2021 Workshop Series Learn tips […]

Read More...

Area Alfalfa Fields Ready for Harvest

The Oconto and Marinette County Alfalfa Quality Monitoring Project collected data from 16 fields in the two counties Monday, May 25.  Alfalfa maturity and growth have progressed to the point such that dairy farms in most of the two county area are able to begin harvesting either right away or by the end of the […]

Read More...

Alfalfa First Crop Harvest Starting Soon!

Area dairy farms are finishing up planting season and getting ready to start harvest season.  The first crop of perennial forages, such as alfalfa and perennial grasses, is starting in our two county area this week, and will continue into early June. Why the range in harvest timing?  Every farm has forage quality goals that they want […]

Read More...

How do Pesticides Affect Pollinators and Songbirds in Your Yard?

Join us for a free webinar on Tuesday, June 1 from 12:00-1:00 pm. Maybe you’ve heard news stories about declines in pollinators and songbirds. In this webinar, we’ll take a look at what research studies have found about how pesticides affect pollinators and songbirds, and then check out examples of what people have done to help […]

Read More...

Insect Pest Management in Small Gardens

Join us for a free webinar on Thursday, June 17 from 6:30-7:30 pm. Do you have raised bed gardens, plants in containers, or a small community garden plot? Have you also dealt with insects and want to know how to reduce their damage? If so, this talk is for you. This webinar will discuss a […]

Read More...

Plant Pest Clinic Offered in Oconto Extension Office

All managed plants are affected by pests, whether a vegetable garden, fruit orchard, corn field, or landscape beds.  Properly managing those pests usually requires knowing what insect, disease, or animal is actually afflicting your plants.  The Oconto County office of UW-Madison, Division of Extension, is providing in-person opportunities to help you get plant management advice, including plant […]

Read More...

Bake Before You Bite

Even more evidence this week from the Centers for Disease Control (CDC) of the importance of cooking flour-containing products before eating. National foodborne illness outbreaks in 2016 and again in 2019 tied to pathogenic E. coli have been linked to consumers eating raw dough or batter.  An outbreak report released this week indicated that several people interviewed admitted to […]

Read More...

Botulism Risk: Canned Beans Recalled From Costco

Faribault Foods Inc. (Minnesota) is recalling certain cans of S&W Organic Black Beans and Chili Beans sold at Costco stores because the cans may have compromised seals that could lead to botulism poisoning. The compromised hermetic seal may affect can integrity and may cause the cans to leak, bloat or allow bacteria, such as Clostridium botulinum, to grow inside the product which could lead […]

Read More...

Put a Lid on It! Lids for Home Canning

By far the most important step in safe home canning is to follow an up-to-date, research tested recipe. Research-tested recipes recommend metal 2-piece lids for home canning.  Two-piece lids are sold to fit regular and wide-mouth glass canning jars and are made up of a flat metal lid and a metal screw band.  The lid contains a sealing […]

Read More...

Focus on Food Safety When Making Maple Syrup

Making maple syrup is a time-honored tradition in many parts of Wisconsin, and it is as much of an art as a science. Even though sap does run in other trees such as birch and elm in early spring, maples produce more and sweeter sap than any other tree. Collection. Once trees are tapped, a collecting container is […]

Read More...

Unsafe to can tree sap at home

Sugar maple, state tree of Wisconsin If you have been scrolling the internet of late you might have noticed that some companies are touting the reported health benefits of drinking tree sap. Some ads suggest that drinking tree sap or ‘tree water’ is a natural way to hydrate. Regardless of whether drinking tree sap is a […]

Read More...

Financial Resources to Help Get Through COVID-19

Updated March 17, 2021 The coronavirus, also known as COVID-19, is impacting households, communities, and businesses. A U.S. Census survey from October noted that one-third of adults reported it was somewhat or very difficult to pay for their usual household expenses. The frequently asked questions below highlight some common financial challenges as a result of the COVID-19 […]

Read More...

COVID-19 Vaccine Frequently Asked Questions

The following responses were provided by University of Wisconsin-Madison public health experts Ajay Sethi, Ph.D., MHS, Associate Professor in Population Health Sciences and Faculty Director of the Master of Public Health Program and Devlin Cole, MD, MPH, Preventative Medicine Resident, School of Medicine and Public Health. Last updated February 19, 2021. Vaccine Technology and Development […]

Read More...

Aging Mastery Program

An Aging Mastery Program® will soon be offered by Extension Oconto & Marinette County. This fun innovative program empowers you to take key steps to improve your well-being, add stability to your life, and strengthen ties to your community. Aging Mastery Program®, developed by the National Council on Aging, is a nationwide program whose basic […]

Read More...

The Dangers of Raw Milk

Milk and milk products provide a wealth of nutrition benefits. But milk that has not been pasteurized can harbor dangerous microorganisms that can pose serious health risks to you and your family if consumed raw. According to the Centers for Disease Control and Prevention (CDC), from 1993 through 2012, there were 127 outbreaks linked to raw milk or […]

Read More...

Safe Preserving Tips in the time of COVID-19

Whether you are new to canning, returning to canning because of the pandemic, or have always canned the bounty of your harvest, there are certain tips that will help ensure that your time and efforts lead to safe, healthy food for your family.  Use recipes that are up to date. Some canning recommendations have changed dramatically […]

Read More...

An update on safe use of steam canners

Back to Basics steam canner The University of Wisconsin-Madison conducted research showing that an atmospheric steam canner may be used to safely can naturally acid foods such as peaches, pears, and apples, or acidified-foods such as salsa or pickles. The steam canner uses only ~2 quarts of water (compared to 16 quarts, or more, in a boiling […]

Read More...

Have you lost your job? Are you going through financial changes….

The University of Wisconsin of Wisconsin Human Development & Relationships educators have collaborated and created a quick reference guide: TOOLS TO COPE WITH THE FINANCIAL IMPACT OF COVID-19 in English and Spanish.  The guide connects you with quick resources to the following questions: If You… Are about to lose your job or have already lost your job? Know that you will not have enough […]

Read More...

Safe substitutions when canning

The safety of the food that you preserve for your family and friends is important to you. The University of Wisconsin Division of Extension supports using up-to-date, research-tested recipes so that you know that the food that you preserve is both safe and high in quality. Here are a few quick tips on changes and […]

Read More...

Updated: Food and COVID-19

The Centers for Disease Control and Prevention (CDC) has updated their recommendations on food handling during this time of COVID-19.  The recommendations are available in English, Spanish, Chinese, Vietnamese and Korean. Highlights of the recommendations are: There continues to be no evidence that the coronavirus that causes COVID-19 is associated with handling food or consuming food. Coronaviruses are thought […]

Read More...

A fresh look at steam canning

It’s jam and jelly season! Let’s review the use of an atmospheric steam canner for canning acid foods. The University of Wisconsin-Madison conducted research showing that an atmospheric Steam Canner may be used to safely can naturally acid foods such as peaches, pears, and apples, or acidified-foods such as salsa or pickles. The atmospheric steam canner uses only […]

Read More...

At the end of canning, why wait 5-10 minutes?

Many current home canning recommendations suggest a 5 to 10 minute wait at the end of the canning process prior to removing jars from the canner. Why is this wait time now included in some canning recipes and it is necessary for safety? Some home canning recipes, such as the Ball (Fresh Preserving) recipe for Classic Strawberry Jam, include as a final […]

Read More...

Little Free Libraries: not food-safe pantries

Even though a national trend has some families converting their Little Free Libraries into food pantries, this may not be food-safe idea.  Little Free Libraries have a strong tie to Wisconsin. According to the Little Free Library website, in 2009, Todd Bol of Hudson, Wisconsin, built a model of a one room schoolhouse. It was a tribute […]

Read More...

Unsafe canning practice: ‘dry canning’ vegetables

A second method of ‘dry canning’ has surfaced, even more unsafe than the first.  One unsafe method of dry canning is oven ‘canning’ of dry goods such as dry beans, nuts or flour. This method of ‘preserving’ dry foods really isn’t canning and it isn’t considered safe.  A second method of ‘dry canning’ involves placing raw vegetables such as corn, green […]

Read More...

Announcing NEW Book Read – Money As You Grow

The University of Wisconsin-Madison, Division of Extension announces the launch of a new micro-learning video series: Money As You Grow Book Reads.  Each week, Financial Security Team Educators will read a popular children’s book that teaches children about money.  You can find free guides online through Dollars During Development.  Get the conversation started with your child while doing a fun activity in the […]

Read More...

Check Your Free Credit Report Campaign

Did you know? By law, you can request three FREE credit reports each year. Mark your calendar to request a copy of your free report on 6/6. Our “Check Your Free Credit Report: 2/2, 6/6, 10/10” campaign makes it easier to remember to order your reports. Learn more on the website. https://fyi.extension.wisc.edu/creditreport/

Read More...

COVID-19 Response Grant Program

For information on the COVID-19 Response Grant Program please click on the link below, this information is provided by the University of Wisconsin-Madison School of Medicine and Public Health. https://www.med.wisc.edu/wisconsin-partnership-program/covid-19-response-grant-program/  

Read More...

Gov. Evers Suspends Evictions and Foreclosures During Public Health Emergency

MADISON — Gov. Tony Evers today directed Wisconsin Department of Health Services (DHS) Secretary-designee Andrea Palm to temporarily order the suspension of evictions and foreclosures amid the COVID-19 public health emergency. The order can be found here. The order prohibits landlords from evicting tenants for any reason unless failure to proceed with the eviction will result […]

Read More...

Food Safety in the Time of COVID-19: Cleaning & Disinfecting

We all know that hand washing is an important defense against coronavirus. And as we work to keep ourselves and our families healthy, routine cleaning and disinfecting of areas in our homes is important. Cleaning removes dirt from surfaces, while disinfecting kills germs that remain after cleaning. What is the best way to clean and […]

Read More...

Navigating Coronavirus for Small Businesses

This page provides business owners with links to information so they may prepare for the continued spread of the coronavirus (COVID-19) in Wisconsin and plan accordingly impacts to their business operations. The Center for Disease Control (CDC) offers up to date information about the spread of the virus, and healthy habits to reduce the risk […]

Read More...

COVID-19 Financial Resources

COVID-19 Financial Resources If you are experiencing financial impacts from the COVID-19 pandemic, look over the links to government websites below to see what assistance might be available. We will be adding additional information as new policies and resources are put into place. Do I qualify for unemployment benefits?  – The Wisconsin Department of Workforce […]

Read More...