COVID-19 challenges induced a U.S. meatpacking industry bottleneck. Ohio Extension identified the need and responded by creating a three-step hands-on training for teenage junior fair exhibitors. Ohio Extension Meat Scientist and graduate students assisted in demonstrating an on-farm hog harvest and processing event in collaboration with a local…

With an increasing number of consumers using smartphones, tablets, and other mobile devices to find and interact with local businesses, Ohio State University Extension developed a new curriculum aimed at improving market access for food and farm entrepreneurs. The literature review, curriculum framework, and lessons learned shared in this article…

Describes a former Air Force base converted into a joint school district vocational school which includes among other things an up-to-date facility for the students, located at Laurel Oaks, one of the four campuses of the Great Oaks Joint Vocational School District. (HF)

Developed through a modified DACUM (Developing a Curriculum) process involving business, industry, labor, and community agency representatives in Ohio, this document is a comprehensive and verified employer competency profile for meat processing occupations. The list contains units (with and without subunits), competencies, and competency builders…