18
February
2007
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12:00 AM
America/New_York

Story Ideas for Media 2-19-07

News


Statewide advisory group calls for action to support Ohio's economic growth.
To attract and retain 21st century businesses, and to create and sustain high-skill, high-wage jobs, Ohio must produce more workers with advanced knowledge and skills in science, technology, engineering and mathematics, according to a report presented today (2/19) to the Ohio Board of Regents, Ohio Department of Education and Governor Ted Strickland's Office by a statewide advisory group.
The Science and Mathematics Education Policy Advisory Council's report, Science and Mathematics: A Formula for 21st Century Success, calls for bold action that will support economic growth, strengthen the system of mathematics and science education, build upon existing programs and make high-level mathematics and science courses available to all Ohio students.
"Not meeting Ohio's talent challenge will have devastating consequences for Ohio's economy, just as it will limit Ohioans' opportunities in a fiercely competitive, global economy," said Karen A. Holbrook, president of Ohio State and co-chair of advisory council. CONTACT: Jamie Abel, Ohio Board of Regents, (614) 644-1988; Karla Carruthers, Ohio Dept. of Education, (614) 728- 2765; or Shelly Hoffman, Ohio State University, (614) 247-4748.


Experts


Food safety expert can discuss multi-state salmonella outbreaks.
An Ohio State University food-safety expert is available to speak with the media about the recent multi-state outbreaks of Salmonella linked to peanut butter, raw pet food and melons.
Jeff LeJeune, a scientist with the Ohio Agricultural Research and Development Center (OARDC) and OSU Extension, is conducting several projects related to Salmonella contamination in crops and foods of animal origin. They include:
• how often pet dogs get Salmonella from eating raw meat-containing diets
• the survival of Salmonella on plants and the potential for this pathogen to get inside vegetables and be protected from subsequent washing.
• how different Salmonella strains evolve and become resistant to antibiotics. CONTACT: Jeff LeJeune, (330) 263-3739, lejeune.3@osu.edu; or Mauricio Espinoza, (330) 621-6541, espinoza.15@osu.edu.


Research


Ohio State polar researchers report on the global climate threat.
During the annual meeting of the American Association for the Advancement of Science late last week, several Ohio State researchers reported on measurements and effects of climate change. Among the findings:
Peruvian Glacier may vanish in five years. Lonnie Thompson, Distinguished University Professor in the School of Earth Sciences and a world-acclaimed paleoclimatologist, says when he returns to Peru's Qori Kalis glacier early this summer, he expects to find that half of the ice he saw during his visit there last year has vanished. CONTACT: Lonnie Thompson (614) 292-6652; Thompson.3@osu.edu. SEE: http://researchnews.osu.edu/archive/qorigone.htm
Antarctic warming to reduce animals at base of ecosystem, shift some penguin populations southward. Berry Lyons, professor in the School of Earth Sciences and director of the Byrd Polar Research Center at Ohio State, says "Researchers are seeing the movement of penguin populations southward down the peninsula as sea ice lessens along its margins."CONTACT: Berry Lyons (614) 688-3241; Lyons.142@osu.edu. SEE: http://researchnews.osu.edu/archive/bellweathr.htm
Comprehensive, worldwide research network needed to really understand what is changing in the Arctic. Lyons has outlined a new plan to oceanographers that would consolidate much of the world's studies on the Arctic region into a global observation network. SEE: http://researchnews.osu.edu/archive/berryaon.htm
Antarctic temperatures disagree with climate model predictions. David Bromwich, professor of atmospheric sciences in the Department of Geography and researcher with the Byrd Polar Research Center, says climate over the world's southernmost continent shows that temperatures during the late 20th century did not climb as had been predicted by many global climate models. CONTACT: David Bromwich (614) 292-6692; Bromwich.1@osu.edu SEE: http://researchnews.osu.edu/archive/anttemps.htm


Events


Senator/Astronaut John Glenn marks 45th anniversary of historic 1962 flight – Feb. 20.
On Feb. 20, 1962, John Glenn became the first American to orbit the earth. Ohio State's John Glenn School of Public Affairs is hosting two events to celebrate the achievement. At 9:47 a.m., the exact time of the launch 45 years ago, Glenn will talk about the experience in a public lecture, "Friendship 2007: A Conversation with John Glenn," in the John Glenn Extreme Screen Theater at COSI, 333 W. Broad Street. The lecture is free and open to the public, but tickets are required. A limited number of tickets are available beginning today (2/12) at the 350 reception desk in Page Hall. Each person can pick up a maximum of two tickets. In addition, the Glenn School will present a special exhibit of archival material from the John Glenn Archives related to the historic Friendship 7 flight. The exhibit will be located on the ground floor of Page Hall for the next 45 days. CONTACT: Laura Sipe, (614) 247-6369.


Student helps create new restaurant item. The next time you indulge in Roasted Caramel Apple Cream Stacked and Stuffed Hotcakes at Bob Evans, thank a Buckeye. An Ohio State University student helped develop the apple caramel sauce that helps define the new menu item.
Last summer, Sarah Herringshaw, a senior from Bowling Green majoring in Food Science and Technology, began an internship at Total Ultimate Foods, Inc., one of the nation's leading manufacturers of dry food products.
"This was one of the first products I worked on," Herringshaw said. "It started out as a glaze -- we thought they might be able to use it for a baked apple side dish. But when we presented it to Bob Evans, they thought it might be better for something else."
Since working at Total Ultimate Foods, Herringshaw has learned that developing a new food product involves "a lot of trial and error," she said. "You start out evaluating a food on its flavor, thickness, viscosity, mouth feel, and most important, its color," she said. "Color is the biggest factor. If it doesn't look right, no one will eat it."
Internships are required for every undergraduate in Ohio State's College of Food, Agriculture and Environmental Sciences. CONTACT: Sarah Herringshaw, Food Science and Technology, herringshaw.3@osu.edu; or Tim Tomasek, Total Ultimate Foods, tnt@tuf-inc.com, (614) 870-0732. SEE: http://www.ag.ohio-state.edu/~news/story.php?id=3951


Mershon Center award winner to speak about her book – Feb. 26. The Mershon Center for International Security Studies, an interdisciplinary unit at The Ohio State University, has selected Victoria Tin-bor Hui for its Edgar S. Furniss Book Award. Hui, assistant professor of political science at the University of Notre Dame, won for her book "War and State Formation in Ancient China and Early Modern Europe," published in 2005 by Cambridge University Press. The Mershon Center gives the Furniss Book Award each year to a first-time author whose book makes an exceptional contribution to the study of national and international security. Hui's book sheds light on efforts to promote democracy in general, and prospects for Chinese democracy in particular. Hui will speak about her book at noon on Monday (2/26) at the Mershon Center, 1501 Neil Ave. CONTACT: Cathy Becker, (614) 292-7529.


The person listed as the CONTACT will have the most current information about the story. Call on our media relations staff for help with any Ohio State story: Liz Cook;(614) 292-7276 or cook.17@osu.edu; Shelly Hoffman;(614) 247-4748 or hoffman.511@osu.edu; Jim Lynch; (614) 247-4110 or lynch.270@osu.edu; or Amy Murray; (614) 292-8385 or murray-goedde.1@osu.edu