The new OSU brand is more than the new logo. A consistent and powerful brand will increase awareness and support for the university’s mission of teaching, research and outreach. Undeniably, some patience will be required as tools and resources become available, but there is information to help you adjust to the new brand.
No commercially produced motorized wheelchairs are available for children under three years old with mobility challenges. That fact and his belief that mobility is a fundamental human right spurred Dr. Sam Logan to start Go Baby Go (GBG) Oregon.
GBG Oregon is a community-based outreach program that works with families and clinicians to provide modified toy ride-on cars to young children with disabilities. The ride-on cars encourage exploration and play. In Oregon alone, there are more than 3,000 children receiving early intervention services who might benefit from a modified rode-on car. To date, more than 200 Oregon families have received modified ride-on cars.
GBG Oregon was founded in 2014 by Dr. Logan, assistant professor, School of Biological and Population Health Sciences, College of Public Health and Human Sciences. Dr. Bethany Sloane, assistant professor, Oregon Health and Science University, joined the project as an equal partner in 2015. She oversees the GBG Oregon program that serves Portland-area families, including an advisory board that includes 10 clinicians, families, and community-member stakeholders.
The 15-member Children’s Adaptive Resources for Social Mobility (CARS) undergraduate club at Oregon State—for which Dr. Logan is founder and faculty advisor—supports the work of GBG Oregon. The club’s mission is to customize ride-on cars for a child’s particular disability. Dr. Logan also developed and taught an Honors College colloquial titled “Toy-based technology for children with disabilities.” This is an experimental learning course where students learn the science behind Go Baby Go, modify ride-on cars, and interact with families to customize ride-on car modifications for their children.
Logan published three peer-reviewed articles in Pediatric Physical Therapy, collaborated with Dr. Bill Smart (Mechanical Engineering, OSU), and published a technical report in Frontiers in Robotics & Artificial Intelligence outlining advances in modified ride-on car technology. He also collaborated with Dr. Kathleen Bogart (Psychological Science, OSU) on a research study that found caregivers’ attitudes toward disability and mobility may be related to the opportunities they provide to their children to use the modified ride-on cars (positive attitudes, more opportunities).
In addition to other scholarly activity, Logan represented OSU while conducting more than 20 Oregon and national workshops teaching the science behind GBG and the skills required to modify the ride-on cars. Dr. Sloane also leads monthly community workshops to modify ride-on cars.
Based on an abstract for the 2017 Vice Provost Awards of Excellence. Go Baby Go Oregon received a 2017 Vice Provost Award of Excellence. Click here to see the Go Baby Go Oregon presentation at the awards celebration.
Editor’s Note:Outreach takes on many forms. The goal most often is to understand the needs of a particular community. In this case, the goal was to improve Latino nursery worker educational materials. The results of the research can improve communication tools well beyond the nursery industry, OSU Extension, and Oregon State University. The “What Workers Think” project is one of 15 university outreach and engagement projects recognized at the 2017 Vice Provost Awards of Excellence celebration on April 17.
Spanish-speaking workers make up most of the labor force in Oregon’s horticulture industries; however, few Oregon State University Extension publications and multimedia materials are designed to meet their vocational and linguistic needs.
A team at Oregon State set out to understand how instructional materials can be designed to improve the learning process for Latino nursery workers. The team consisted of Ariel Ginsburg and Dionisia Morales, publishing managers with Extension and Experiment Station Communications (EESC); Luisa Santamaria, Extension plant pathologist for nursery crops and bilingual educator, North Willamette Research and Extension Center (NWREC) and associate professor, Botany and Plant Pathology, College of Agricultural Sciences; and Gilbert Uribe, education program assistant (NWREC), now pesticide registration and certification specialist at the Oregon Department of Agriculture.
EESC translates into Spanish some publications from the Extension catalog. Feedback from Extension faculty working in Latino communities suggested that the choice of topics was not always well-suited to horticultural workers. Publications were often too technical, written at too high a reading level, or required a computer to download and print.
This feedback sparked a number of questions: Do workers want information to help them do better at their jobs. Do they want to learn key English vocabulary to communicate more easily with their employers? Are workers more interested in web-based training they can do on their own time, or in face-to-face sessions? Are they more likely to access information on their smartphones?
Using a $1,500 professional development grant from the Association for Communication Excellence, the team conducted three focus groups. They asked workers directly about their needs and interests. Integrating into existing, employer-supported worker training events allowed maximum participation. The three focus groups conducted thus far involved 21 community members. A final focus group will take place in spring 2017.
The findings have already started to shift how EESC delivers translated content. Latino workers want more photo-rich, mobile-friendly information and they want publications in which English and Spanish appear side-by-side.
In 2017, members of the team will write an article for the Journal of Extension. Findings will be presented at conferences to help other Extension and communication specialists learn how they can engage Latino community members to learn what education needs they have and their preferred learning formats.
Based on an abstract submitted for the 2017 University Outreach and Engagement Vice Provost Awards of Excellence.
Written by Gregg Kleiner and Tiffany Woods for Oregon Sea Grant (April 17, 2017)
Editor’s Note: This story is a great example of outreach and engagement work: co-creation of solutions, cross-disciplinary collaboration, applied research, building community capacity, partnerships, and more.
West Coast crabbers and faculty with Oregon State University and Sea Grant programs in Oregon and Washington have been exploring ways to reduce injuries at sea.
“The ideas are generated by the fishermen, and the goal is that the solutions are voluntarily embraced and are not imposed,” said Laurel Kincl, the leader of the project and an assistant professor of environmental and occupational health at OSU’s College of Public Health and Human Sciences.
To gather the suggestions as well as build rapport with the fishermen, nine community members with ties to the fishing industry were contracted, including several fishermen’s wives. Kincl and others then trained them to conduct outreach, engagement and research.
As part of the project, in the fall of 2015, the nine community members surveyed 365 crabbers in Washington, Oregon and California about the types and number of injuries they may have experienced during the 2014-15 crabbing season. The crabbers reported 65 injuries, 36 of which required them to take time off work or change how they worked. Of those 36, sprains and strains were the most frequent, with 13 incidents. Out of the 36 injuries, hands, arms and shoulders were the most commonly injured body parts, with 17 reports. Nine of the 36 injuries occurred while handling gear on deck, and seven happened while hauling in gear.
When asked what they thought contributed most to injuries, fishermen gave answers that included not paying attention, weather and sea conditions, inexperience, unsafe vessels or gear, a lack of training, and poor physical shape. When asked what they thought was the most important thing for staying safe, responses included having a good captain and crew, being aware, taking care of oneself, avoiding fatigue and having a well-maintained boat and gear.
Fishermen suggested the need for a fishing-specific first aid and CPR course. As a result, a wilderness medicine expert was invited to the Oregon towns of Newport and Astoria in the fall of 2016 to train fishermen on how to treat medical conditions and at-sea injuries such as cuts, broken bones, dislocated shoulders and hypothermia.
Another fisherman suggested looking at the design of banger bars, which are metal bars that are welded to the tables where crabs are sorted. Crab pots are hoisted over and slammed against the bars to force the crabs onto the table.
“Some say the bars make it easier on fishermen’s wrists and backs if positioned correctly,” said Kaety Jacobson, a marine fisheries Extension specialist with Oregon Sea Grant and a partner on the project. “But there’s not a standard design, so crabbers make their own – if they use them at all. We’re pretty sure someone has come up with the ideal banger bar, so we’re trying to find that design and share it with the community.”
The research team is considering using fishermen-focused Facebook pages, like the Oregon Sea Grant Fisheries Extension Facebook page, to ask for information about the use, design and benefits of the bars. With this information, she said, Sea Grant could create a publication on what a banger bar is and why fishermen use them. It could also include photos or schematics of designs that work better.
Also because of fishermen’s feedback, Jacobson and the nine community members will interview experienced deckhands and boat captains about what makes a good crew, how to size up a boat to see if it’s safe, and what safety-related language fishermen should look for when signing a contract to become a crew member. Jacobson and her team plan to share this information with novice or aspiring crewmembers.
“We’ll put these findings in an infographic or factsheet that we’ll post on social media or mail out so that fishermen looking for work can have that resource,” she said.
Importance to Oregon
During the 2015–16 season, fishermen in Oregon landed just over 14 million pounds of Dungeness crab, which they sold for a record $51 million, according to the Oregon Department of Fish and Wildlife. Dubbed the official state crustacean, Dungeness crabs make up the most valuable single-species commercial fishery in Oregon.
OSU Extension Service needs to evolve and innovate to serve Oregon and our communities. The eXtension iTeam is challenging us to think innovatively and they are providing the vehicle to amplify our innovative talents in a collaborative environment at the Innovate Extension 2017 event on May 23.
The University Outreach and Engagement Vice Provost Awards of Excellence celebration and luncheon event on April 17 also celebrates innovation, but this time its innovative outreach and engagement projects. Experience 15 award-winning projects from across the university. Register and learn more here.
Left to our own devices, most of us aren’t big risk-takers. Humans, by nature, like routine. And once we’re in our routine, it can be challenging to think differently. The thought of coming up with a new idea or launching a new “something” might be hugely intimidating. Fear not!
The work of Extension needs to embrace – and mirror – the changes we see in our communities, in our economy and in the environment. Innovate Extension 2017, produced by OSU’s eXtension iTeam, is organized in a way that will ignite and develop your talents for innovative thinking.
How awesome would it be for you to work with a team of fellow innovation-minded colleagues and have a great idea funded? Pretty awesome! How amazing would it be to create the next great opportunity for Extension to build community vitality and capacity? Pretty amazing! How great would it be to amplify, reignite and reinvigorate your gifts for innovation in an atmosphere of collaboration! Outstanding!
When & where is the 2017 OSU Innovate Extension event being held?
Tuesday May 23rd
8:00 a.m. – 4:30 p.m.
The LaSells Stewart Center on OSU Campus in Corvallis.
Who is invited to participate? ALL Extension employees are highly encouraged to participate. Please check in with your supervisor before signing up to ensure release time and travel expenses. Registration is limited to 100 participants.
How much does it cost to attend?
This year’s event is free thanks to the generosity of our sponsors: OSU Extension and the eXtension Foundation. Travel expenses to Corvallis are not covered by the sponsors.
What does the agenda look like?
The day starts at 8 a.m. Breakfast and lunch will be provided. Participant teams will form up and meet their Creative Coaches. Teams will be coached on and practice idea generation, project design, budgeting, and will develop a short pitch for the team’s idea. Each team will present its idea pitch to a panel of judges and other participants. Your team’s idea could be selected for funding!
Do I need to sign up with a team to participate? Nope! Anyone who is interested in innovation in Extension is encouraged to apply. You may sign up as a team or you will be assigned to a great team.
Register now! Participation is limited to the first 100 to register. Registration deadline is April 10.
Based on a submission for Vice Provost Award of Excellence
Often times, it is not a high priority for seed companies to engage with or consider the unique needs and preferences of organic farmers and their customers during the plant breeding process. To ensure success, organic farmers need varieties bred under organic conditions in order to select for traits including weed competitiveness, disease resistance, organic nutrient management and stress tolerance.
Organic customers demand superior flavor and culinary attributes and have an appreciation for uniqueness, quality and novelty. Incorporating chefs, farmers, produce buyers and other stakeholders into the plant breeding process gives breeders deeper insight into preferred traits. It also promotes awareness and understanding of organic plant breeding to a broader audience.
In 2012, the Culinary Breeding Network (CBN) was formed to convene breeders and these stakeholders to discuss and identify traits of culinary excellence for vegetables and grains. The Variety Showcase is an annual CBN event. Its goal is to increase communication in order to develop more relevant and desirable cultivars for all parties. Attendees have the opportunity to taste commercially available cultivars, provide feedback on breeding populations, and exchange ideas and perspectives with breeders.
OSU faculty involved in CBN include:
Nick Andrews, Senior Instructor and Small Farms Extension Educator
Pat Hayes, Professor, Barley Breeding & Products, College of Agricultural Sciences
Jim Myers, Professor, Vegetable Breeding and Genetics, College of Agricultural Sciences
Heidi Noordijk, Education Program Assistant—Small Farms
Lane Selman, Faculty Research Assistant, Department of Horticulture, College of Agricultural Sciences
Alex Stone, Associate Professor, Horticulture Extension – Vegetable Cropping Specialist
Community partnerships are essential to the success of the CBN and the Variety Showcase. Partners include: Organically Grown Company, Oregon Tilth and The Sage Restaurant Group.
Event attendance has more than tripled from 2014 to 2016 and attendees have been exposed to more than 150 commercially available cultivars and 135 breeding lines of vegetables and grains. Seed companies report significant sales increases because of the Variety Showcase events. Creating a venue for the interactive exchange of specific needs has resulted in a greater understanding of what consumers want from breeders. For all other participants, the event creates a greater understanding of the important role breeders play in the food we eat.
Engaging with chefs and buyers through qualitative sensory evaluations like the Variety Showcase to assess cultivars and breeding lines sets this work apart from standard quantitative sensory panels.
The Culinary Breeding Network Variety Showcase will receive a Vice Provost Award of Excellence Honorary Mention on April 17, 2017.
Based on a submission for Vice Provost Award of Excellence
Designed to meet various community needs, Alternative Break trips meet community needs while providing compelling learning and civic leadership development opportunities for students.
In June 2016, nine students and one staff member worked with the Warm Springs Extension Office and nine community partners on several environmental, cultural, and health and well-being projects during a week-long Warm Springs-based learning trip sponsored by OSU’s Center for Civic Engagement.
The students participated in community-based service learning to gain increased cultural understanding and intercultural connections, complete projects that met community-identified needs, and explore policy issues impacting the Warm Springs community. In total, the group contributed 78 service hours and participated in 176 educational hours. Projects included assisting in landscaping work, invasive species removal, and grass planting.
“I have formed new relationships with incredible people, have been inspired to be more independent, walked away with knowledge about life on reservations, and a commitment to make a positive influence in my community.” Student quote
Through educational sessions, community events and direct service work, the group explored cultural programming and events, tribal policy and governance, community services and resources, education, healthcare, and hydroelectric energy that all impact the cultural preservation and celebration and health and well-being of the Warm Springs area.
“The trip reinforced my desire to work in public health and brought to light more public health disparities than I was aware of prior to embarking on the trip. [It also] increased my awareness of the health needs of tribal communities.” Student quote
Educational sessions covered a wide range of topics related to tribal life, challenges, and solutions. The group discovered various factors impacting community health and well-being in Warm Springs by exploring elements of food sourcing, tribal ceremonies, community and cultural activities, and outdoor recreation. The group visited extensively with faculty and staff at the Warm Springs Extension Office to learn about the services and programs put on by OSU Extension for the community and the role of OSU Extension in the Warm Springs community.
“I’ve been impacted immensely by this trip. I always knew I wanted to do community work no matter what field I ended up in, but seeing it with my own eyes really solidified my future plans for a career in activism.” Student quote
Students also learned about Native traditions, customs, the history of the Warm Springs, Wasco, and Pauite tribes and the Treaty of 1855 through their conversations with tribal members and visiting the Museum at Warm Springs. By spending time with tribal members, trip participants explored and learned about the tribal customs and issues impacting tribal communities today through personal narrative and story sharing.
OSU units, tribal government agencies, and local nonprofits are all a part of this program to co-create environments for students to learn about social issues and contribute to addressing community needs each year. Partnerships are foundational to this program, the content is cross-disciplinary (public health, ethnic studies, environmental science, education), and the result is transformational learning for OSU students.
“I am amazed, intrigued, and humbled. I will forever hope to continue to grow and open my mind in the way I did on this trip.” Student quote
Creating the Alternative Break program relies on community and staff partnerships to co-create experiences that are rewarding for the students and valued by the Warm Springs:
Carol Leone, Executive Director, Museum at Warm Springs
Tamera Moody, Education Coordinator, Museum at Warm Springs
Kacey Conyers, Community Health Dietitian, Warm Springs Health & Wellness Center
Alyssa Macy, Chief Operations Manager, Confederated Tribes of Warm Springs
Jefferson Greene, Director of Youth Development, Warm Springs Culture & Heritage
Jim Manion, General Manager, Warm Springs Power & Water Enterprises
Ken Kippley, Tribal Police Officer, Warm Springs Police Department
Frank Smith (Footer), Elder, Tribal member
Emily Bowling, Assistant Director of Student Leadership & Involvement, Oregon State University
Rosanna Sanders, OFNEP Nutrition Education Program Assistant , OSU
Beth Ann Beamer, County Leader at Warm Springs Extension, Family & Community Health Coordinator, OSU
The Warm Springs Student Alternative Break Program will receive a Vice Provost Award of Excellence on April 17, 2017.
Wild Rivers Coast Alliance collaborates with Oregon State University on local seafood issues, invasive species and most recently on tourism. Scott Reed, vice provost for University Outreach and Engagement and director of OSU Extension Service, traveled to Bandon on the South Coast to meet the people and organization that offers office space and introductions to regional tourism collaborators to one of the newest positions in OSU Extension: Associate Professor Miles Phillips, tourism and business development specialist. Community partnerships are focused on helping the South Coast thrive.
Share with Scott in the comment section of this O&E blog post the partnerships you are building in your communities. In addition, let Scott know if you would like to have the First Monday video filmed in your community!
Adapted by Ann Marie Murphy from an Oregon EFNEP impact report and a national EFNEP website
Chronic disease and poor health disproportionately affects minority and low-income audiences. Since 1969, the Expanded Food and Nutrition Education Program (EFNEP) has successfully addressed critical societal concerns by employing paraprofessional staff and influencing nutrition and physical activity behaviors of low-income families, particularly those with young children. Through a community-based, relationship-driven, hands-on educational approach, EFNEP has directly impacted economic, obesity, and food insecurity challenges that hinder the health and well-being of the U.S.
The Sandy Vista Apartments located in Sandy, Ore., are a migrant farmworker community. During the school year, EFNEP Extension educators provide a series of nutrition education classes to adults in this Hispanic community and offer several classes to their children during the summer.
Two brothers, Juan, a ninth grader, and José in sixth grade (not their real names), asked an EFNEP Extension educator for a series of classes for older youth. The boys wanted to learn to cook to help their family improve their eating habits and so they themselves could lose weight. They have three younger siblings, their diabetic father spends all his time working, and their mother, who has high cholesterol, only speaks an indigenous dialect, not Spanish.
In response to their request, Juan, José and friends received a series of eight Kids in the Kitchen classes. When asked what changes their family has made since taking the classes, Juan and José said their mom no longer cooks with lard, the parents are now buying low-fat yogurt and milk, and their father now understands that he needs to change his eating habits by cutting down on soda and tortillas.
Both Juan and José have served as Extension volunteers with a younger youth group since bringing their siblings to the course.
EFNEP is a Federal Extension (community outreach) program that currently operates through the 1862 and 1890 Land-Grant Universities (LGUs) in every state, the District of Columbia, and the six U.S. territories – American Samoa, Guam, Micronesia, Northern Marianas, Puerto Rico, and the Virgin Islands.
The program uses a holistic nutrition educational approach. Participation should result in individuals and families experiencing improvements in four core areas: