Issue: 249

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COLLEGE NEWS
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EXTERNAL SPONSORED FUNDING AWARDS NUMBER 34 IN APRIL
More than half of the $1.7 million in April’s sponsored funding awards came from federal sources. The greatest amount came from three Health and Human Services/National Institutes of Health awards totaling $498,298. Five awards were received from the U.S. Department of Agriculture amounting to $232,438 and the National Science Foundation accounted for four awards totaling $165,751. Foundations funded five projects for $319,140 and nine awards from businesses accounted for $233,420. Universities and colleges were the source of five awards for $184,217. The list of April’s awards by principal investigators is online at: http://www.ag.iastate.edu/agcoll/grantslist.html

GARDEN FIELD DAYS BEGIN JULY 31
This summer’s Home Demonstration Garden field days will celebrate ISU Extension’s centennial by featuring plants and varieties that were available 100 years ago and are still grown today. The garden plots also will have nine varieties of seedless watermelon that may be ready for tasting at the eight field day tours. Highlighted will be vegetables that are nutrition "superstars," such as sweet potato, spinach and edible soybean. Also on display will be groundcover petunias, annual flowering vines and a productivity trial of more than a dozen varieties of bush beans. The field day schedule:
Southeast, Crawfordsville, July 31, 6:30 p.m.
Northern, Kanawha, Aug. 5, 6:30 p.m.
Northwest, Sutherland, Aug. 6, 6:30 p.m.
Armstrong, Lewis, Aug. 7, 6:30 p.m.
Muscatine Island, Fruitland, Aug. 8, 6:30 p.m.
Northwest, Doon, Aug. 19, 6:30 p.m.
Northeast, Nashua, Aug. 23, 4 p.m.
McNay, Chariton, Aug. 28, 6:30 p.m.

RESEARCHERS DESIGNING FOODS TO IMPROVE HUMAN HEALTH
The Center for Designing Foods to Improve Nutrition is a unique combination of researchers and facilities that links food production, processing and distribution to human nutritional needs and consumer food choices. It’s a research center in the College of Agriculture, the College of Family and Consumer Sciences and the Plant Sciences Institute. Paul Flakoll joined the center as its director in January. Learn more in “Agriculture in Action” at: http://www.ag.iastate.edu/aginfo/agaction/agaction.php?date=2003-05-22&f...

ASSISTORS OFFER HELP WITH SEXUAL HARASSMENT COMPLAINTS
The College of Agriculture has named Susan Thompson, ag communications service; Sorrel Brown, extension continuing education and communication service; and Maureen Kilkenny, economics, as its representatives in the university’s Sexual Harassment Assistors program. The assistors program gives employees and students who have experienced sexual harassment a chance to talk with someone about the options available to them. Details about the program can be found at http://www.iastate.edu/~aao/assistors.html. The ISU Office of Equal Opportunity and Diversity is responsible for programming to eliminate sexual harassment from campus. The university's policy on sexual harassment, along with other information, is available at http://www.iastate.edu/~aao/Sex_harassment.htm.

USING POST-PLANTING CULTIVATION IN A CONSERVATION PLAN
Much of the 2003 crop has been planted and the thoughts of many Iowa farmers are now turning to the cultivator. Mark Hanna, ISU agricultural engineer, says even farmers who use conservation tillage may have valid reasons to cultivate. “The keys are to be certain that cultivation is needed for weed control or crust busting and to minimize burying crop residue," he says. Details: http://www.extension.iastate.edu/newsrel/2003/may03/may0328.html

TOLLEFSON GETS GRANT TO STUDY CROATIA'S ROOTWORM PROBLEM
Fighting corn rootworms is what entomology professor Jon Tollefson does, and now he's taking his talent to Croatia. Tollefson has received a Fulbright Senior Specialists grant in Environmental Science to the University of J.J. Strossmayer in Osijek, Faculty of Agriculture. He will leave for Croatia July 5 for a two-week stay to help Croatians manage corn rootworms. Learn more: http://www.ag.iastate.edu/aginfo/news/2003releases/tollefson.html

GEORGIAN ACADEMY OF SCIENCES RECOGNIZES LLOYD ANDERSON
Lloyd Anderson, Charles F. Curtiss Distinguished Professor in Agriculture, will receive an Honorary Doctorate of Science Degree from the Institute of Physiology, Georgian Academy of Sciences, in ceremonies at Tbilisi, Georgia in June. Anderson is being recognized for his work on reproduction and growth in laboratory and livestock species, and the nanoscale secretory dynamics of neuroendocrine cells.

DEADLINES AND REMINDERS
May 30: RFP deadline for Leopold Center special research and education projects, more at http://www.leopold.iastate.edu/news/rfp_050503.html
June 5-7: World Pork Expo, Iowa State Fairgrounds, Des Moines, more at http://www.worldpork.org/
June 18: Southeast Research and Demonstration Farm field day, 1 p.m., near Crawfordsville
June 19: Armstrong and Lauren Christian Swine Research and Demonstration Farms field day, 3:30 p.m., near Atlantic
June 24-26: 4-H Youth Conference, more at http://www.extension.iastate.edu/newsrel/2003/apr03/apr0308.html
June 24: Northeast Research and Demonstration Farm field day, 1:30 p.m., near Nashua
June 25: Northwest Research and Demonstration Farm field day, 9 a.m., near Sutherland
June 26: Northern Research and Demonstration Farm field day, 9:30 a.m., near Kanawha
July 8: Lauren L. Christian Pork Chop Open, 10 a.m. shotgun start, Veenker Memorial Golf Course; 4 p.m. reception, 5 p.m. dinner with a program, awards and a fund-raising auction following, registration form at http://www.extension.iastate.edu/ipic/events/LCPCO703.pdf
July 14: Muscatine Island Research and Demonstration Farm field day, 4 and 6:30 p.m., near Fruitland
Aug. 15: Summer hours end

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COMMUNICATIONS KIOSK
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BALANCING ACT SEEN FOR SCIENCE COMMUNICATORS.
A talk delivered at the recent annual meeting of the American Association for the Advancement of Science highlighted the need for balanced reporting by science communicators. David Dickson, director of SciDev.Net, used recent food safety scares in Britain to illustrate how "science communication has become a major factor in the formulation of policy on science-related issues, not just a commentary on the way such issues are addressed." SciDev.Net is a free-access, Internet-based network that reports on science and technology relevant to developing countries. Dickson asserted that science communicators must "balance a desire to inform the public about the scientific perspective on controversial issues -- such as BSE or genetically-modified crops -- with an awareness of the political interests that may lie on each side of such a dispute.” He recommended a two-way process in which science communicators become "proxies for the public when it comes to interpreting and articulating the relationship between science and society."
Agricultural Communications Documentation Center, April 22, Issue 03-08
The presentation was posted online: http://www.scidev.net/archives/editorial/comment52.html

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INFOGRAZING
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SEARCHES AVAILABLE FOR ENVIRONMENTAL GRANT SOURCES
The College of Agriculture has purchased the Environmental Grantmaking Foundations 2003 Directory, which comes in print and CD-ROM. The print copy is available from Elena Polush, 4-8493 or elenap@iastate.edu, who would be available to conduct CD-ROM searches of funding opportunities for faculty, staff, and students. The directory lists profiles for 892 organizations that award grants, include independent, company-sponsored, community and public groups operating within and outside the United States.

AGRONOMY ALUM JOINS NATIONAL ACADEMY OF SCIENCE
Iowa State alum Jim Tiedje ('64 agronomy) has been inducted into the National Academy of Sciences for his discovery of a tiny microbe that survives on toxins. The microbe consumes toxins emitted by heavy-duty cleaning solutions used by car factories and dry cleaners. Tiedje, a distinguished professor at Michigan State University, is using them to clean up sites in Michigan. More: http://www.lsj.com/news/local/030517_scientists_1a-7a.html

FORMER FACULTY MEMBER BECOMES AG DEAN IN VIRGINIA
Former Iowa State faculty member Sharron Quisenberry will be the first woman to lead the College of Agriculture and Life Sciences at Virginia Polytechnic Institute and State University. Quisenberry, dean of the College of Agriculture at Montana State University, will succeed Andy Swiger as Tech's dean of agriculture. Quisenberry will begin her new duties Aug. 1. Quisenberry, who has held Montana State's top agriculture post since 1999, previously headed the entomology department at the University of Nebraska. She was an assistant professor of entomology at Iowa State from 1980 to 1982.

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EXTERNAL VOICES
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ADVICE ABOUT COPING WITH THE FUTURE FROM THE ANCIENT PAST
“Never let the future disturb you. You will meet it, if you have to, with the same weapons of reason which today arm you against the present.”
-Marcus Aurelius

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MARGINALIA
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GRILLING THE EXPERT: BARBECUING TIPS
For its May 23 email newsletter, ISU News Flash, the Iowa State Alumni Association interviewed Steve Bryant, co-organizer of the Meat Laboratory’s Barbecue Spring Training Camp on May 3. Bryant, ISU meat processing specialist and a member of the Iowa Barbeque Society board of directors, which co-sponsored the camp gives these tips for backyard barbecuers:

Q: What's the difference between barbequing and grilling?
A: Grilling is direct, very hot heat. Barbequing is indirect, low heat. You can grill ribs in about 20 minutes. To barbecue those same ribs, it will take four hours.

Q: I just have a little Weber grill. Do I need special equipment, or can I barbeque on that?
A: Your Weber will work just fine. Bank your charcoal to one side and put a pan of water on the grill's floor. Keep it half full throughout the cooking process. To keep the coals from burning too quickly, keep the damper shut. The less oxygen there is, the slower they will burn.

Q: What kind of charcoal do you recommend?
A: I use a combination of wood and charcoal. My favorite type of wood is hickory for briskets, pork shoulders, or Boston butts. I like to use cherry with chicken. I use lump charcoal, which is made totally from wood and burns hotter and more efficiently.

Q: Do you have a favorite barbeque sauce?
A: I don't recommend using a sauce until right before you take the meat off, as a finisher. If it's applied sooner, the sugar will caramelize into carbon and give you a black, crunchy surface - which is not what you want. Also, you don't want it to mask the flavor of the meat. You can use any purchased barbeque sauce, and add a little honey, or strawberry or cherry jam to make it shiny and sweet.

Q: How about rubs?
A: I always use a rub. One of my favorites is Ron's Rib Rub.

Q: Would you share the recipe with News Flash readers?
A: You've got it: Mix together 1 cup brown sugar, 1/3 cup paprika, 2 tbs. Kosher salt, 2 tbs. granulated garlic, 1 tbs lemonade powder, 1 tbs. onion powder, 2 tbs. coarse black pepper, 1 tsp chili powder, 1 tsp cayenne, 1 tsp. cumin, 1 tsp. ground thyme. Rub the mix into the meat before you put it on the grill.

Next issue: June 2

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AG ONLINE
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EDITORS
Ed Adcock, edadcock@iastate.edu, and Brian Meyer, bmeyer@iastate.edu
Phone: (515) 294-5616 Web site: http://www.ag.iastate.edu/aginfo/

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