Feb. 23, Senior Series Heart Health Webinar (Zoom)—1 p.m. Join Franklin County Senior Series Program Assistant Loretta Sweeney for an informative session on the risk factors for heart disease and steps to reduce your risk. Register at go.osu.edu/heart-health-february. Registration deadline is Feb. 23.
Feb. 24, Wellness Wednesdays: Steps to a Healthier Heart (Zoom)—noon. Ohio State University Extension-Franklin County invites you to join the Live Healthy Live Well team for a heart-healthy program. Register at go.osu.edu/stepstoahealthierheart.
March 5, Food Waste: Trends & Updates (Zoom)—11 a.m. Brian Roe, PhD, will share about the economic, environmental, and social implications of food waste; the implications of the COVID pandemic on household-level food waste; and recent recommendations for reducing food waste among consumers proposed by the National Academy of Sciences. Register here.
March 10, Wellness Wednesdays: Steps to a Healthier Heart (Zoom)—noon. We invite you to join the Live Healthy Live Well team for a heart-healthy program. Register at go.osu.edu/stepstoahealthierheart.
March 11, Ohio 4-H Awards Recognition (YouTube Premiere)—7 p.m. Join us to honor the Volunteer Awards honorees, Hall of Fame inductees, Tenure Milestones, and Teen of the Year and Teen Hall of Fame inductees. Register by March 9 at go.osu.edu/Ohio4-HAwards.
March 20, Family Hiking Day at Canter’s Cave (Jackson)—noon to 4 p.m. Join us at Canter’s Cave 4-H Camp for Family Hiking Day! An afternoon of camping favorites—guided hikes, s’mores, hot chocolate, coffee, campfire, and canteen open. Harrison Powell Lodge and Foundation Lodge will be open to view updates made since the last camping season. Admission is $5 per person (kids 5 and under free). Masks and social distancing are required. You can contact Canter’s Cave 4-H Camp by email at email@example.com or by phone at 740-286-4058.
2021 Buckeye Fresh Mini Meat Cutting Workshops (Columbus)—Workshops are Friday and Saturday, 8 a.m. to 5 p.m. Participants will choose one of the following sessions: March 26 and 27, April 9 and 10, April 23 and 24, May 7 and 8, or May 21 and 22. After the workshop, participants will have a better understanding of anatomy, muscle myology, cutting guidelines, food safety, meat quality, the role of processed meat, and government regulated non-meat ingredients (i.e., salt, phosphates, nitrites, etc.), finalized by conducting hands-on cutting tests to understand the impact of yields on profit margins. Anyone 18 and older can attend. Cost to attend is $125. Email Lyda Garcia, PhD, at firstname.lastname@example.org with questions or to register.