The Michigan State University Gets USDA Grant to aid Michigan's Fledgling Farmers

                                                                  Image Credit: MSU
Michigan State University has long been a resource for small farms in Michigan. Thanks to a $750,000 grant from the United States Department of Agriculture, MSU will be able to help even more fledgling farmers get their start.

“This grant will enhance and create a vibrant network of farmer training across Michigan to help them negotiate the first five years of their endeavor,” said Mike Hamm, C.S. Mott Professor of Sustainable Agriculture and Director of MSU Center for Regional Food Systems. “Our programs will cater to different perspectives and needs while moving everyone who desires to farm along the path of building a viable business."

As part of the grant, the MSU Student Organic Farm will expand its Organic Farmer Training Program. Without programs like this, burgeoning farmers like Joannee DeBruhl, farm manager of Stone Coop Farm, may not have ever gotten her start.

DeBruhl, who spent much of her career in the insurance business, was laid off in 2009. Looking for a major change, she gravitated toward community gardening and eventually enrolled in MSU’s Organic Farmer Training Program.

“The program was great; it gave me lots of hands-on training and showed that it was possible and not just a dream,” DeBruhl said. “I think the USDA grant will be a huge benefit for small farmers because there’s not much money out there to help them get started.”

Training and help with startup costs are crucial, and this grant will be managed well by MSU, she added.

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Key to the project is MSU’s partnership with Michigan Food and Farming Systems, which runs the Women in Agriculture Collective Farming Initiative at Genesys Health System in Genesee County. This partnership will develop site- and people-appropriate training programs that help beginning women farmers build a successful business.

In addition to women, the grant also will develop training programs for Hispanic farmers. The number of Hispanic farms in Michigan continues to grow, and MSU will assist this historically underserved farmer population through training and site development assistance at the Farmers on the Move Cooperative in Battle Creek.

MSU also will launch new, and improve existing, programs that target the biggest challenges facing small-farm viability – land access, capital access, market access, business planning and strategizing for scaling up production.

Additional MSU contributors helping with this grant include: Jeremy Moghtader, Shakara Tyler. Michelle Napier-Dunnings, with Michigan Food and Farming Systems, also will be contributing to these efforts.

Source: Michigan State University

UA to Serve Up Fresh Approach to Health

The commitment of the Department of Nutritional Sciences to promoting and adapting Mediterranean diet principles will continue through all three areas of the University’s land grant mission: academic programs, research and Cooperative Extension outreach programs. Credit: UA

The Mediterranean diet has seen growing global popularity as researchers find that the dietary pattern can help prevent or reduce obesity, heart disease, type 2 diabetes and certain types of cancer.

Responsive to that popularity, the University of Arizona Department of Nutritional Sciences is hosting a series of events meant to explore and share current research related to the dietary pattern, which focuses on fresh fruits and vegetables, whole grains, beans and nuts, along with lesser amounts of lean fish, meats, dairy, olive oil and red wine.

"We want to emphasize how this pattern of eating has been demonstrated to contribute to disease prevention," said Donato Romagnolo, a professor in the Arizona Cancer Center and the nutritional sciences department, which is housed in the UA College of Agriculture and Life Sciences. 

National Geographic Blue Zones speaker Rudy Maxa, a Washington Post reporter and columnist, and five Tucson-area celebrity chefs will kick off the Jan. 28 opening-night reception, "A Food, Wine and Healthy Living Event," at the Tucson Museum of Art.

The 6-8 p.m. event is open to the public and will feature food prepared by the chefs, award-winning wine provided by the Arizona Wine Growers Association and live flamenco and Spanish guitar.

Then the UA will will host the Jan. 29-30 "Health Benefits of the Mediterranean Diet – Bringing Science to the Plate (With an Arizona Twist!)" scientific conference at the Student Union Memorial Center.

Supported in part by a grant from the U.S. Department of Agriculture, the conference is geared toward public health and nutrition professionals, nurses, physicians, physical therapists and chiropractors, and it is offered for continuing professional credit. The event is also open to students and features a student showcase.

A full agenda and registration for the conference are available online.

Promoting the health benefits of the Mediterranean lifestyle is just one of numerous initiatives sponsored by the UA Department of Nutritional Sciences to advance optimal health and well-being for Arizonans and to focus on ways of preventing and treating chronic diseases. 

After the conference, a four-part, hands-on cooking series will be offered to the public during February and March at the UA Cooperative Extension's Garden Kitchen, "The Many Faces of the Mediterranean Diet: Four Evenings," featuring the cuisines of Spain, France, Morocco and Italy. Information is available online. 

Also, the Mediterranean Diet and Health course will be offered for academic credit during summer 2015 (one week in Tucson and three weeks in Verona, Italy) for students through the UA Global Initiatives Study Abroad Program.

Much of the interest in the Mediterranean diet stems from evidence that it can reduce the risk of death associated with heart disease and cancer. Other research indicates that the diet can reduce the incidence of Parkinson's and Alzheimer's diseases.

Romagnolo, also the program director of the Mediterranean Diet and Health Study Abroad Program, said the benefits are especially important given pervasive health concerns across the nation. He noted that about 60 percent of people in the U.S. are overweight and 30 percent are obese.

"The latter is a risk factor for diabetes, cancer and metabolic syndrome," Romagnolo said.
During the conference, more than 20 presenters from the UA College of Agriculture and Life Sciences, the UA College of Medicine, national and international universities, institutes and organizations will talk. 

Presenters will cover four general areas: the Mediterranean diet and regional trends; obesity, diabetes and healthy aging; cancer prevention and control; and methods for translating science to the plate.

Live demonstrations by Arizona growers, vendors and educators will provide attendees with tasting opportunities, meal preparation ideas and information on where to find local products that help make healthful eating easy in the Southwest.

Also, prominent diet researchers from Spain, France and Greece will present current research on the health benefits of the traditional Mediterranean diet and offer ways to adapt it using local agricultural ingredients and cooking techniques. Speakers include:

Lluis Serra-Majem of the University of Las Palmas de Gran Canaria, Spain, who will present the keynote address on "The Mediterranean Diet as an Intangible and Sustainable Food Culture."

Mariette Gerber of the INSERM-Institut du Cancer de Montpellier, France, who will discuss "Implementing the Mediterranean Diet: The French Perspective." 

Antonia Trichopoulou of the University of Athens, Greece, who will speak on "Mediterranean Diet and Longevity."

"The conference is an opportunity to present ideas and concepts that may be adopted by the food industry, nutritionists, researchers and policymakers to help reduce the burden of these chronic diseases," Romagnolo said. "We want to show people how they can do it on their own and apply the basic tenets of the diet here in Arizona."

Source: University of Arizona

Odor that smells like blood: Single component powerful trigger for large carnivores

African wild dogs compete for a log impregnated with blood or a single component. Both were equally attractive. Credit: Linköping University

People find the smell of blood unpleasant, but for predatory animals it means food. When behavioural researchers at Linköping University in Sweden wanted to find out which substances of blood trigger behavioural reactions, they got some unexpected results.

Matthias Laska is professor of zoology, specialising in the sense of smell. For some time his focus has been on scents that directly affect the behaviour of animals.

"For predators, food scents are particularly attractive, and much of this has to do with blood. We wanted to find out which chemical components create the scent of blood," he says.

The study, conducted at Kolmården Wildlife Park, found that for the animals, one particular component of blood odour was just as engaging as the blood odour itself.

"It's a completely new discovery that raises interesting questions on evolution," says Prof Laska.

The study has been published in the scientific journal PLOS ONE.

When Prof Laska did a search for the contents of volatile substances in mammalian blood, he found nothing. Human blood has been analysed for disease markers, but we have very little information on the substances that give blood its characteristic scent.

A master's student was sent to Friedrich-Alexander-Universität in Erlangen Germany, to analyse mammalian blood with the help of gas chromatography and mass spectrometry, methods used for separating and identifying chemical compounds in a sample. The machine detected some 30 substances, of which some are decomposition products from fats. But the machine lost the job to the human scent experts who had also been engaged. They identified scents that the gas chromatograph missed completely.

One substance stood out: an aldehyde called trans-4,5-epoxy-(E)-2-decenal, which emits the typical metallic scent that humans associate with blood.

Once the researchers had identified a scent candidate that the predators should be attracted to, they wanted to test whether the predators were actually attracted to it in reality. So they designed a study to be conducted at Kolmården Wildlife Park, involving four predator species. How would the four predators -- Asian wild dogs, African wild dogs, South American bush dogs and Siberian tigers -- react when they caught a whiff of the scent?

Half-metre long wooden logs were impregnated with four different liquids: lab-produced aldehyde, horse blood, fruit essence, and a near-odourless solvent. The animals were exposed to one scent per day in their regular enclosure, while a group of students carefully observed their behaviour.

The results were unequivocal. The logs containing aldehyde were just as attractive stimuli as those containing blood, while the two other logs aroused little interest. The commonest behaviours were sniffing, licking, biting, pawing and toying. The tiger was the most persistent, while the South American bush dogs lost interest more quickly than the other species.

The study is the first to show that a single component can be just as attractive as the complex odour.

"How this has developed through evolution is an interesting question. Perhaps there is a common denominator for all mammalian blood," says Prof Laska.

He has plans for several follow-ups of the study, including how prey animals such as mice react to blood odour.

For the wildlife park, the study provided results that can be used in its daily operations. Animals in captivity require stimulation, so as not to deteriorate or become fat. The odourised logs can be a popular addition to the animal's environment.

Source: Linköping University