California Ag Network

Category: Education

  • Getting the Facts Straight on Dairies

    The inaugural California Dairy Sustainability Summit in Sacramento last month was a big hit.  Conference presentations not only focused on what California dairy producers can do to increase their sustainability efforts, but also on how producers can better share their stories and correct some of the common misconceptions that have been circulating the public.  Check out this video with Frank Mitloehner, Air Quality Specialist from the Department of Animal Science at UC Davis, who shared the facts, and read more about it in California Dairy Magazine.  Don’t currently receive the magazine?  Subscribe FREE today at https://malcolmmedia.com/california-dairy-magazine-subscriptions/

  • Understanding the Heat Illness Prevention Regulations

    By Anna Genasci, QAL, Assistant Director of Education, AgSafe

    Don’t be fooled by end of the summer cooler temperatures.  Harvest is still underway for many ag commodities, and heat stress is still a major concern for our farm employees.  It is important to understand not only the precautions to take to keep employees safe while working in the heat, but also the elements of compliance.

    According to the Division of Occupational Safety and Health, Cal/OSHA, their most frequently cited violations in agriculture under the Heat Illness Prevention Standard are failure to have a heat illness prevention plan in the field, a lack of heat illness prevention training, and a failure to provide adequate shade and water.  If that’s the case, it begs the question of what exactly does the standard require?

    #1 Heat Illness Prevention Plan:

    A company needs to have a written Heat Illness Prevention Plan with the following elements, and include specific details as to how you will ensure that the provisions are met:

    • The designated person(s) that have the authority and responsibility for implementing the plan in the field
    • Procedures for providing sufficient water
    • Procedures for providing access to shade
    • High-heat procedures
    • Emergency response procedures
      • Don’t forget your lone workers (g.irrigators)
    • Acclimatization methods and procedures

    When drafting your plan, it is important to consider the size of your crew, the length of the work day, the ambient temperatures, and any additional personal protective equipment (PPE) that contributes as an additional source of heat.   The plan needs to be in English and also the language understood by the majority of the employees and must be located at the worksite and accessible to employees.

    #2 Heat Illness Prevention Training Topics:

    Employee training needs to be done before an employee begins work, which could result in the risk of heat illness.  Training should cover the following information:

    • The environmental and personal risk factors for heat illness, as well as the added burden of heat load on the body caused by exertion, clothing, and personal protective equipment.
    • The employer’s procedures for complying with the requirements including the employer’s responsibility to provide water, shade, cool-down rests, and access to first aid as well as the employees’ right to exercise their rights.
    • The importance of frequent consumption of small quantities of water throughout the workday.
    • The concept, importance and methods of acclimatization.
    • The different types of heat illness, the common signs and symptoms of heat illness, and appropriate first aid and emergency responses to the different types of heat illness, and that heat illness may progress quickly from mild symptoms to serious and life-threatening illness.
    • The importance to employees of immediately reporting to the employer, directly or through the employee’s supervisor, signs or symptoms of heat illness experienced by themselves or their co-workers.
    • The employer’s procedures for responding to signs or symptoms of possible heat illness, including how emergency medical services will be provided should they become necessary.
    • The employer’s procedures for contacting emergency medical services, and when necessary transporting employees to a point where they can be reached by an emergency medical service provider.
    • The employer’s procedures for ensuring that, in the event of an emergency, clear and precise directions to the work site can and will be provided as needed to emergency responders. These procedures shall include designating a person to be available to ensure that emergency procedures are initiated when appropriate. 
    Training must include the different types of heat illness, the common signs and symptoms of heat illness, and appropriate first aid and emergency responses to the different types of heat illness, and that heat illness may progress quickly from mild symptoms to serious and life threatening illness.

    Supervisor training needs to be completed prior to supervising employees and include the following topics:

    • All of the topics covered during employee training.
    • The procedures the supervisor is to follow to implement the heat illness prevention plan procedures.
    • The protocol a supervisor is to follow when an employee exhibits signs or reports symptoms consistent with possible heat illness, including emergency response procedures.
    • How to monitor weather reports and how to respond to hot weather advisories.

    #3 Adequate Shade and Water:

    The amount of shade present shall be at least enough to accommodate the number of employees on recovery or rest periods, so that they can sit in a normal posture fully in the shade without having to be in physical contact with each other.

    Shade

    Adequate shade means blockage of direct sunlight. One indicator that blockage is sufficient is when objects do not cast a shadow in the area of blocked sunlight. Shade is not adequate when heat in the area of shade defeats the purpose of shade, which is to allow the body to cool. For example, a car sitting in the sun does not provide acceptable shade to a person inside it, unless the car is running with air conditioning. Shade may be provided by any natural or artificial means that does not expose employees to unsafe or unhealthy conditions and that does not deter or discourage access or use.

    Shade needs to available when the temperature exceeds 80-degrees Fahrenheit. How do you know when temperatures hit 80 degrees? Cal/OSHA urges employers to not rely on your cell phone because it does not reflect the site-specific temperatures.  The best practice is to invest in and daily use an outdoor thermometer.

    The amount of shade present shall be at least enough to accommodate the number of employees on recovery or rest periods, so that they can sit in a normal posture fully in the shade without having to be in physical contact with each other.  The shade shall be located as close as practicable to the areas where employees are working.  Shade also needs to be available, even when the temperature does not exceed 80-degrees Fahrenheit, upon employee request.

    Water

    Employees shall have access to potable drinking water. It must be fresh, pure, suitably cool, and provided to employees free of charge. The water shall be located as close as practicable to the areas where employees are working. Where drinking water is not plumbed or otherwise continuously supplied, it shall be provided in a sufficient quantity at the beginning of the work shift to provide one quart per employee per hour for drinking for the entire shift. Employers may begin the shift with smaller quantities of water if they have effective procedures for replenishment during the shift as needed to allow employees to drink one quart or more per hour.

    Indoor Heat Illness Prevention Standard on the Horizon

    In 2016 the legislature passed and Governor Brown signed into Senate Bill 1167 which directed Cal/OSHA to propose a heat illness and injury prevention standard applicable to employees working in indoor places of employment.  The agency has until January 1, 2019 to develop the proposed standard to be sent to the Cal/OSHA Standards Board for regulatory review and possible adoption. As is its practice, in February 2017 Cal/OSHA assembled an Advisory Committee to allow all impacted stakeholders to provide input into the crafting of the proposed standard.

    The Advisory Committee has met multiple times since its formation, allowing Cal/OSHA staff to produce draft text of the standard.  On May 16, 2018 the most current version of the proposed language was made available for public comment, which closed on June 7, 2018. The agency anticipates releasing the next draft version in late summer/early fall, reflecting the latest round of feedback.

    In summary, the most current version of the draft language addresses the issue of mitigating heat illness in indoor places of employment, including agriculture as follows:

    • Applies to all indoor work areas regardless of industry when workers wear clothing that restricts heat removal and the temperatures equal or exceed 80 degrees Fahrenheit.
    • Applies to all other indoor work areas not previously mentioned where temperatures equal or exceed 85-degrees Fahrenheit when employees are present.
    • Similar to the outdoor heat illness prevention standard:
      • Provide fresh, pure, suitably cool water at no cost, located as close as practicable to employees
      • Maintain at least 1 cool-down area at all times with enough space to accommodate all employees on break, sitting in normal posture without touching one another
      • Provide appropriate first aid/emergency response if employee exhibits signs or symptoms of heat illness
      • Implement temperature assessment, documentation and control measures when temperatures equal or exceed 90 degrees Fahrenheit
      • Have a written Indoor Heat Illness Prevention Plan that includes appropriate emergency response procedures
      • Ensure close observation of employees during acclimatization
      • Provide training for employees and supervisors prior to possible exposure

    To read the complete draft text and stay up-to-date on the process as it continues to unfold, visit https://www.dir.ca.gov/dosh/doshreg/Heat-illness-prevention-indoors/

    For more information about heat illness prevention, worker safety, human resources, labor relations, pesticide safety, or food safety issues, please visit www.agsafe.org, contact us at (209) 526-4400 or via email at safeinfo@agsafe.org. AgSafe is a 501c3 nonprofit providing training, education, outreach, and tools in the areas of worker safety, human resources, labor relations, pesticide safety, and food safety issues for the food and farming industries.  Since 1991, AgSafe has educated nearly 75,000 employers, supervisors, and workers on these critical issues.

  • Cal Poly Names Center for Wine & Viticulture After Industry Donors

    Matt Steel (left), general manager at JUSTIN Vineyards and Winery, and Jerry Lohr of J. Lohr Vineyards, at the Cal Poly Center for Wine and Viticulture groundbreaking in May.

    In recognition of the generosity and philanthropic support of two vital donors to the building of Cal Poly’s Center for Wine and Viticulture, the center will be named the JUSTIN and J. LOHR Center for Wine and Viticulture. Lynda and Stewart Resnick, owners of JUSTIN Vineyards & Winery, a family-run winery that focuses on Bordeaux varieties and Syrah in west Paso Robles, donated $2.5 million to Cal Poly’s campaign to build the Center for Wine and Viticulture. The center will be co-named for Jerry Lohr of J. Lohr Vineyards, an industry icon also based in Paso Robles who also committed $2.5 million in funding.

    “The local wine community has stepped forward in support of this project, solidifying a partnership with Cal Poly that will not only benefit students for years to come but will provide the rigorously trained talent that the wine industry depends on,” said Andrew Thulin, dean of the College of Agriculture, Food and Environmental Sciences.

    “Cal Poly has demonstrated the university’s commitment to providing future generations of wine makers and vintners and its support of the wine industry at a national level,” said Stewart Resnick, co-owner of JUSTIN Vineyards & Winery. “Our investment in the Cal Poly Center for Wine and Viticulture signifies our commitment to a partnership that will allow the industry to continue to prosper. We are not just giving back; we are investing in the future.”

    A groundbreaking ceremony, attended by key donors and supporters, as well as Cal Poly leadership, faculty, staff and students, was held May 4. A public event will be held once construction is complete. The JUSTIN and J. LOHR Center for Wine and Viticulture is anticipated to open in late 2019.

    The JUSTIN and J. LOHR Center for Wine and Viticulture is a donor-funded project that will enhance the Wine and Viticulture program at Cal Poly for years to come. The geographic locale of Cal Poly positions it at the heart of California’s Central Coast – providing students with hands-on access to vineyards and wineries to learn first-hand from some of the wine industry’s top leaders and some of the country’s best winemakers. Students, who benefit from Cal Poly’s philosophy of Learn by Doing, have access to thousands of award-winning wineries throughout the state, providing abundant internship and research opportunities.

    The JUSTIN and J. LOHR Center for Wine and Viticulture will include both a 15,600-square-foot winery and a 12,000-square-foot grange hall. The buildings will include crush, fermentation, barrel, sensory, bottling, enology and viticulture rooms, as well as teaching and research labs, a bonded winery, offices, and community and industry meeting spaces. Professional partners in the project include TLCD Architecture as the executive architects, Von Raesfeld & Associates as the winery consulting architects, and JW Design & Construction as the contractor.

    “We would not be where we are today, ready to begin construction, without the countless volunteers who stepped forward and the leadership and persistence of our longtime supporters, including Jerry Lohr who has been with the project since its inception and led the charge in rallying the wine community to support our vision for the future,” said Thulin. “The symbiotic relationship that is shared by Cal Poly and the wine industry nationwide will now be commemorated brick by brick.”

    Members of the Cal Poly Wine and Viticulture fundraising committee, comprised of key industry professionals, include: Jerry Lohr (chair), Vicki Carroll, Paul Burkner, Steve Burns, Pat Delong, Dana Merrill and Dennis Stroud.

    “I am elated to celebrate the start of construction of the Center for Wine and Viticulture – a vision that I have supported since the beginning,” said Jerry Lohr. “With the partnership of JUSTIN Vineyards & Winery, years of planning will now emerge as the preeminent program for wine and viticulture students in the nation.”

    Cal Poly’s Wine and Viticulture program, the largest of its kind in the U.S., provides a comprehensive education that focuses on the three major elements of the wine industry: viticulture, enology and wine business.

    The program currently has a 14-acre teaching and production vineyard and small pilot winery where students gain hands-on experience in all aspects of the industry, from vineyard cultivation and management to winemaking, marketing and distribution.

    About JUSTIN Vineyards & Winery
    Located in Paso Robles, JUSTIN® Vineyards & Winery was founded in 1981 and is known for crafting world class wines using Bordeaux grape varieties. Widely recognized for their iconic ISOSCELES Bordeaux blend, JUSTIN is also known for their Cabernet Sauvignon. The property at JUSTIN features a Tasting Room, luxury suite accommodations and a restaurant — making it one of the only wineries on the Central Coast to offer all three options. In addition to its stellar hospitality offerings, JUSTIN consistently receives top honors around the world, establishing JUSTIN as a leader in luxury Bordeaux variety winemaking. In 2015, JUSTIN was named “American Winery of the Year” by Wine Enthusiast Magazine. JUSTIN wines are available through discerning fine wine retailers and restaurants throughout the United States, or directly from the Winery via JUSTIN’s Tasting Room, online store or to members of the exclusive JUSTIN Wine Society wine club. To discover more about what makes JUSTIN so unique, visit www.justinwine.com.

    About J. Lohr Vineyards
    Founded more than four decades ago by Jerry Lohr and still family owned and operated today, J. Lohr Vineyards & Wines crafts a full line of internationally recognized wines from its 3,700 acres of sustainably farmed estate vineyards in Paso Robles, Monterey County’s Arroyo Seco and Santa Lucia Highlands appellations, and St. Helena in the Napa Valley. Offering an expressive range of styles, J. Lohr produces five tiers of award-winning wines, showcasing its estate fruit: J. Lohr Estates, J. Lohr Vineyard Series, J. Lohr Cuvée Series, J. Lohr Gesture, and J. Lohr Signature Cabernet Sauvignon. J. Lohr’s Signature Cabernet Sauvignon recently won the Grand Champion Best of Show against 2,188 other wines at the 2018 Houston Livestock Show and Rodeo International Wine Competition. To learn more about J. Lohr Vineyards, visit www.jlohr.com.

  • Dairy Students Selected for California Milk Advisory Board Internship Program

    Fourth generation dairy producer Tony Lopes of Gustine and third generation producer Jeremiah Tiemersma of Visalia have been selected to serve as international interns in a new program from the California Milk Advisory Board (CMAB), the promotional arm of the state’s dairy farmers.

    The interns, selected from students enrolled in agriculture-related programs at colleges and universities throughout the state, were chosen based on academic achievement, their connection to the industry and a willingness to travel abroad and learn more about international dairy sales and marketing as well as a plan to work in the California dairy industry in the future.

    Over the six-week period, each intern will spend time with in-country CMAB marketing organizations – Lopes in South Korea and Tiemersma in China – to gain a better understanding of these markets, consumer buying habits and promotional efforts on behalf of California’s dairy industry.

    “California currently accounts for around 33 percent of all U.S. dairy exports so international trade is essential for our continued growth. Over the last decade, the CMAB has worked closely with partners in Asia and Mexico to develop markets for California dairy products. This program is focused on providing insight into international dairy marketing for future leaders like Tony and Jeremiah who will work in the dairy business and one day serve on dairy industry boards and lead industry groups,” said Glenn Millar, Director of International Business Development for the CMAB.

    Tony Lopes

    Lopes, 22, recently received a B.S. in Dairy Science from Cal Poly State University, San Luis Obispo where he served on the board of Associated Students, as president of the Los Lecheros Dairy Club and as a Cal Poly Agriculture Ambassador. He also served in leadership positions with the California FFA Association and California Junior Holstein Association. Upon completion of the internship program, he will rejoin the family dairy operation as Operations Team Leader and Manager of Strategic Development.

    Tiemersma, also 22, received a B.S. in Agricultural Business from California State University, Fresno and is working on a master’s in International Agriculture. He served as an Agriculture Ambassador at CSU, Fresno’s Jordan College of Agricultural Sciences and Technology and in a leadership position with the Agricultural Business Club. When he returns from the internships program, he plans to complete his masters’ studies and pursue a career in the import and exporting of agricultural products.

    Jeremiah Tiemersma

    The CMAB International Internship program’s goal is to provide young agriculture/dairy college students an opportunity to learn about dairy foods and marketing in the international marketplace with a focus on developing leaders who will serve on dairy industry boards, work in dairy foods processing or sales/marketing. The internship is open to college students who are enrolled in a California college or university agriculture/dairy program and have strong ties to the California dairy industry, a willingness to travel abroad and learn about the international dairy industry.

    California is the nation’s leading milk producer. It also produces more butter, ice cream and nonfat dry milk than any other state. The state is the second-largest producer of cheese and yogurt. Dairy products made with Real California milk can be identified by the Real California Milk seal, which certifies they are made exclusively with milk produced on California dairy farms.

    # # # 

    About the California Milk Advisory Board
    The California Milk Advisory Board (CMAB), an instrumentality of the California Department of Food and Agriculture, is funded by the state’s more than 1300 dairy families and is one of the largest agricultural marketing boards in the United States. With a mission to increase demand for products made with Real California Milk, the CMAB promotes California’s sustainable dairy products in the state, across the U.S. and around the world through advertising, public relations, research, and retail and foodservice promotional programs. For more information and to connect with the CMAB, visitRealCaliforniaMilk.com, Facebook, YouTube, Twitter, Instagram and Pinterest.

  • Drones in Ag Meeting: Technology, Laws & Regs

    Griswold LaSalle Law Firm is hosting an informational event about drones in the agriculture industry on August 1, at 6:00 p.m. The law firm is located at 111 E 7th Street, Hanford, CA, 93230.

    The event will cover drone technology; regulations and municipal ordinances; visual line of sight aircraft operation; and the permit process.

    For any questions or to RSVP, contact Lane Alves at (559) 584-6656 or alves@griswoldlasalle.com.

    See the Flyer Here.

  • Ken Ramos Elected Ag One Foundation President

    Ken Ramos, Wells Fargo’s president for Central California business banking, began his one-year term on July 1 as the new president of the Ag One Foundation at Fresno State.

    Ramos, of Fresno, previously served as vice president for Ag One — a development organization for the Jordan College of Agricultural Sciences and Technology at Fresno State — and has also served as treasurer and secretary on its board of directors.

    Originally from Easton, he graduated from Cal Poly with a bachelor’s degree in agricultural business. He joined Wells Fargo as a business banking manager in 2004 and was promoted to regional area manager in 2007 and his current position in 2010. He also serves on the board for the foundation of Valley Children’s Hospital of Central California and the Downtown Fresno Partnership.

    “It is a special pleasure to be chosen as the president for Ag One in its 40th year of serving Fresno State’s agricultural programs,” Ramos said. “It will be an exciting year with lots of events and opportunities for alumni, industry supporters and friends from across the Central Valley to continue to support and make a huge difference in our students’ lives.”

    Ramos replaced Don Parreira, co-owner of Ultra Gro Plant Food in Madera, who ended his one-year term as president on June 30.

    Bill Purewal, owner of PureFresh Sales produce marketing, was elected vice president. The Selma native graduated from Fresno State in 1998 with a bachelor’s degree in agricultural business.

    Annie Stuhr was elected treasurer. She is a vice president, agribusiness relationship officer and unit supervisor for Central Valley Community Bank. Stuhr graduated from Fresno State in 2004 with a bachelor’s degree in agricultural business.

    Jim Razor joined the executive committee as secretary. He serves as a district manager of the J.G. Boswell Company and oversees the production of Pima cotton, processing tomatoes and safflower. He earned a plant science degree from Fresno State in 1990 and joined the company as an agronomist the same year.

    Other new members on the 23-person board include Tyler Blagg, Peterson and Company Agricultural Real Estate (Fresno State 2007); Ron Fanucchi, Ron Fanucchi Farming Company (Fresno State 1989); Roger Isom, California Cotton Ginners and Growers Association and Western Agricultural Processors Association (Fresno State 1988); Demetrio Papagni, Papagni Winery and Packing House (Fresno State 1982); and Lorna Roush, Schultz Ranch (Fresno State 1998).

    A complete list of board members is available at www.fresnostate.edu/jcast/agonefoundation/board-of-directors.html.

    Since 1979, the Ag One Foundation has endowed more than $19.5 million in 120 funds to benefit, promote and support the Jordan College. About 4,400 deserving students and programs have received $6.2 million in scholarships and grants. Jordan College academic programs and students will receive about $700,000 in support in the 2018-19 academic year.

    For more information on the Ag One Foundation, upcoming events or to become a member, visit www.agonefoundation.org or call 559.278.4266.

  • California Grape Growers Award Scholarships

    Fresno, CA – California’s table grape growers recently awarded scholarships to eight students in grape-growing regions of the state. All recipients will be attending California universities or colleges.

    Five field worker scholarships were awarded in 2018: two $3,500 two-year scholarships to community colleges, and three $20,000 four-year field worker scholarships. Three $20,000 four-year agricultural scholarships were also awarded in 2018.

    Since 1985, the California Table Grape Commission (commission) has awarded scholarships to children of table grape field workers. More than 130 students have received scholarships to attend vocational schools, community colleges, and California universities.

    Eight years ago, the commission created a new scholarship program, one designed to encourage those who want to study and work in the agriculture industry with an emphasis in the table grape industry. To date the program has helped 24 students attend four-year California universities.

    Here are the 2018 scholarship recipients:

    $3,500 Two-year Field Worker Scholarships

    Yaritzi MariscalMs. Yaritzi Mariscal is a graduate of Shafter High School. Yaritzi plans to attend Bakersfield College and pursue a career in nursing. Yaritzi is the first in her family to attend college and is an honor roll student and winner of the principal’s award.

    Ms. Luisa Perez Rodriguez is a graduate of Robert F. Kennedy High School in Delano. Luisa plans to attend Bakersfield College and pursue a career in radiological technology. Luisa is a four-year honor roll student, a four-year member of the soccer team, two-year member of the softball team, and is active in both school and church clubs.

    $20,000 Four-year Field Worker Scholarships

    Rosalinda ValenzuelaMs. Rosalinda Valenzuela is a graduate of McFarland High School. Rosalinda will graduate with a 4.38 weighted GPA and will attend UC San Diego and pursue a career as a mechanical engineer. Rosalinda is the vice president of the leadership class, president of the engineering club, a member of the softball team, and captain of the school golf team.

    Marisleysis ValdezMs. Marisleysis Valdez is graduating from Robert F. Kennedy High School in Delano. Marisleysis plans to attend California State University Bakersfield where she will major in finance with a career goal of becoming a financial manager in the table grape industry. Marisleysis graduates with a weighted 4.30 GPA and is a four-year honor roll student who also tutors other students.

    Aime AlarconMs. Aime Alarcon is the class valedictorian, the student body president, and a member of the water polo and swim teams at Harmony Magnet Academy in Strathmore. Aime will graduate with a weighted GPA of 4.34 and plans to attend the University of Southern California with a career goal of becoming a superintendent of schools.

    $20,000 Four-year Agricultural Scholarships

    Lindsey SwallMs. Lindsey Swall is a graduate of Mission Oak High School in Tulare. Lindsay is the class valedictorian and will graduate with a 4.2 weighted GPA. Lindsay has been involved with Future Farmers of America (FFA) in leadership roles and in competitions. Lindsay will attend Fresno State and has a career goal of becoming a horticulturalist.

    Brenden WilsonMr. Brenden Wilson is a graduate of Kingsburg High school with a weighted GPA of 3.97. Brenden is a four-year member of FFA, and a member of the school basketball and track teams. Brenden will attend Cal Poly San Luis Obispo with a career goal of applying mechanical technology to reduce physical labor in the fields.

    Leslie HerreraMs. Leslie Herrera is a graduate of Wonderful College Prep Academy in Delano. Leslie will graduate with a 4.33 weighted GPA. Leslie is a member of FFA, the senior class president, captain of the soccer team, and member of the softball team. Leslie will attend UC Davis with a career goal of becoming a human resource manager for an agricultural firm.

  • Dress right for work – New UC IPM online course on PPE

    Spring is in full swing and summer is right around the corner. If you work in agricultural, turf, landscape, or structural settings, you are probably at your busiest. If you handle pesticides as part of your work, you most likely wear some sort of personal protective equipment (PPE). However, do you know if you are wearing the right type for the job that you do? Wearing the appropriate PPE, taking it off the right way, and correctly cleaning it prevents unnecessary pesticide exposure to yourself and others. Learn the steps so you don’t expose your family members or those around you to pesticide residues by viewing a brand new online course on Proper Selection, Use, and Removal of Personal Protective Equipment from the UC Statewide IPM Program (UC IPM).

    The course is approved by the California Department of Pesticide Regulation (DPR) for 1.5 hours in the Laws and Regulations category. This course is designed for all pesticide handlers with the goal to provide them with information on pesticide labels and the California Code of Regulations (CCR) to help them select, wear, remove, and dispose of or store PPE.

    In California, all pesticide handlers (applicators, mixers, loaders, those who transport pesticides, or those who fix application equipment) are legally required to wear PPE. However, in order to get the most protection from PPE, it must be used correctly. Violations involving the incorrect use of PPE were the second most commonly reported type of agricultural-use violation in 2017 as reported by DPR(PDF).

    The new PPE online course opens with a scenario describing a real example of an accident reported to DPR that led to an incident of pesticide exposure because the correct eye protection was not worn. The content that follows is divided into six instructional modules, highlighting types of PPE, how to select it, and when certain items should be worn. Answer short questions about the different types of PPE. Open pesticide labels to learn how to select the right PPE and learn when certain items should be worn. Short how-to videos and animated sequences demonstrate the proper way to put on or remove items such as gloves, coveralls, respirators, and eyewear. You must pass a final test with 70% or higher to receive your certificate of completion and continuing education hours.

    If this is the year to renew your license with DPR, get a jumpstart on it. Take this new course and all the other UC IPM online courses to refresh your knowledge and get the CEUs you need. There is a $30 fee for taking Proper Selection, Use, and Removal of Personal Protective Equipment. You are welcome to view the content for free on YouTube, but without the activities, final exam, and continuing education credit. For more information about license renewal, visit DPR.

  • CSUF Ag communications Student Receives National Honor

    Fresno State senior Alexis Ford was named the 2018 Alpha Zeta McClure Outstanding Chronicler of the Year by the national agricultural honorary leadership student organization. An agricultural communications major from Pine Mountain, Ford is a member of the Alpha Zeta Cal Epsilon organization and coordinates all of the club’s public relations efforts.

    The award was based on her publicity efforts promoting the organization’s outreach to the community and to the agriculture industry via social media and blogs for the campus and national Alpha Zeta outlets.  “I hope that my work as chronicler helped the chapter and campus inspire a better understanding of how the agriculture industry and urbanized areas are inherently linked together, as they can both thrive and support each other,” Ford said.

    This past semester she promoted six community outreach events that included agriculture advocacy by Alpha Zeta members at the Fresno Chaffee Zoo, the campus spring plant and vegetable sale, FFA events, Common Threads Luncheon and the Kids Day newspaper sale where the organization raised $550 for Valley Children’s Hospital.   Among her 33 blog posts, she profiled eight current or former members that included Monique Bienvenue, an Alpha Zeta national chancellor honoree of the year in 2013.

    A graduate of Frazier Mountain High School in 2014, Ford is a former FFA chapter secretary, Greenhand president and state FFA Award recipient. Her father, John Ford, first introduced her to agriculture through his passionate involvement in the horticulture and nursery industry, which he has worked in for over 40 years.  Ford works at Fresno State as a University Communications social media student assistant, and she aspires to work in a public relations career where she can advocate for agriculture on the national level.

    “I believe the future of agriculture not only rests upon our farmers, ranchers and teachers that are developing and sharing sciences and technologies, but with people like myself explaining agriculture’s importance to the wellbeing of every family, community and beyond,” Ford said. “It’s time for agriculture to repair broken connections, and be more genuine and accessible.”

  • Bayer Commits $40,000 to Increase Children’s Access to Fresh Produce

    Investment Announced at Barnett Elementary School, as Part of a Salad Bar Donation Ceremony & Melon Variety Taste Test

    Bayer has committed $40,000 to the United Fresh Start Foundation, in support of their mission to increase children’s access to fresh fruits and vegetables. As part of the partnership, Bayer is funding salad bars for eight schools in California and Idaho.

    To promote this collaboration, and one of the new salad bars, the announcement was made during an assembly at Barnett Elementary in Ramona, California.  At the school event, over 50 fourth grade students were introduced to their new salad bar and participated in a melon taste-test.  Students tried several varieties of sweet melons and voted on their favorite.

    “The Ramona Unified School District’s food service team has always done a fantastic job, and the replacement of a new salad bar will create even more excitement amongst our students to select fresh fruits and veggies every day,” said Linda Marthis, Principal, Barnett Elementary School.

    “Our district has always had a commitment to serving fresh produce in our school lunch program,” said Kati Harbor, Director of Food and Nutrition Services, Ramona Unified School District.  “The new salad bar will highlight fresh produce and encourage children to make healthy choices from a greater variety of colorful options.”

    Schools receiving salad bars from the Bayer-United Fresh Start Foundation collaboration, include:

    1. Barnett Elementary School, Ramona Unified School District (Ramona, CA)
    2. James Dukes Elementary School, Ramona Unified School District (Ramona, CA)
    3. Ellwood Elementary School, Goleta Union School District (Goleta, CA)
    4. Foothill Elementary School, Goleta Union School District (Santa Barbara, CA)
    5. Alameda Community Learning Center (Alameda, CA)
    6. Nea Community Learning Center (Alameda, CA)
    7. Blue Oak Charter School (Chico, CA)
    8. Barbara Morgan STEM Academy, West Ada School District (Meridian, ID)

    “Each day more than 30 million U.S. children participate in the National School Lunch Program, an in many communities, schools are the ‘largest restaurant in town.’  By providing children with access to a salad bar at school, they can easily choose from a variety of fresh produce every day, and find what they like best,” said Jennifer Maloney, Food Chain and Sustainability Manager, Bayer. “A salad bar puts a focus on fresh fruits and veggies in the lunch line, and with our recent contributions, we hope children will go home and tell their parents, sparking a conversation about the importance of eating healthy and choosing more fresh fruits and veggies at every meal.”

    Bayer serves as a member of the United Fresh Start Foundation’s Community Outreach Committee, which among other roles, helps foster collaboration between the foundation, schools, and community-based non-profit organizations that are committed to providing children with access to fresh produce.

    “Thanks to companies like Bayer, the United Fresh Start Foundation is continuing to provide salad bars to schools, encouraging children to make healthier food choices every day,” said Tom Stenzel, President & CEO, United Fresh Produce Association and President of the United Fresh Start Foundation.  “We know kids like eating fresh fruits and veggies, and when given the opportunity to make their own selections from a school salad bar, they are learning to take what they want, and eat what they take. Salad bars empower kids to make their own healthy choices, introduce kids to new fresh options, and they are a simple intervention that makes it easy for kids to choose fresh produce at school.”

    To coordinate the salad bar contributions, Bayer worked with the United Fresh Start Foundation, a nonprofit organization affiliated with the United Fresh Produce Association. As part of the foundation’s partnership in the national Salad Bars to Schools initiative, they are working with the produce industry, non-profits and allied businesses to support salad bars to schools across the United States. To date, Salad Bars to Schools has helped facilitate the donation of salad bars to over 5,000 schools in all fifty states, benefitting 3 million children. Bayer’s salad bar investment supports the national initiative.

    Current research indicates that the use of salad bars in schools promotes healthy food choices in school-aged children.  With access to a salad bar, students are encouraged to try new items and are empowered to make their own healthy choices now, and in the future. The Salad Bars to Schools initiative aims to help school districts meet USDA school lunch nutrition standards, which require offering students a wide variety of colorful vegetable choices each week, and which promote a healthier lifestyle for students nationwide.

    Bayer’s commitment to sustainability and agricultural education begins with the people it serves every day. This commitment extends to fighting food insecurity and encouraging healthier food choices for a happier and well-educated community. For additional information and background on Bayer and its other programs, please visit https://www.cropscience.bayer.us/Our-Commitment.