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Wildfires and severe smoke can create dangerous conditions for people, especially those with chronic health conditions. Learn about current wildfires, wildfire smoke conditions, and what you can do to reduce the health effects of wildfire smoke.
Erica McKenzie, a large-animal veterinarian with Oregon State University, says the same smoke that’s unhealthy for humans can make large animals sick too. McKenzie says the stress of moving, being exposed to new animals, new people and new food can be dangerous.
Oregon State University is closing Wednesday afternoon many of its facilities statewide until further notice due to prolonged smoke and ash conditions from numerous wildfires in the Pacific Northwest.
Oregon State University's Extension Service in Clackamas County will once again hand out masks for farmworkers, this time for helping prevent smoke inhalation from wildfires. OSU Extension staff, Northwest Family Services, the Oregon City Rotary Club and volunteers distributed a total of 7,000 masks to migrant workers and agricultural producers.
Lindsay Davis, the office manager for the Oregon State University Extension Service in Clatsop County, said the office decided to help the volunteers coordinate the evacuation. She functioned as a dispatcher, making calls, checking Facebook pages and other sources to tell volunteers where to go and where to deliver the animals.
Oregon State University is “pulling together detailed information on the impacts of fire and smoke on hemp,” said Jeffrey Steiner, associate director of the school’s Global Hemp Innovation Center. Steiner said the information will be presented during an upcoming Hemp Virtual Field Day on Sept. 23.
Mitigating smoke taint (or smoke impact, as some industry experts call it) is a subject of ongoing research at Oregon State University's Oregon Wine Research Institute. With wildfires increasingly common in the West's wine-producing areas, it's an increasingly pertinent issue.
Oregon researchers have faced disruptions in 2020 but are making the best of circumstances. Researchers, Heidi Happonen said, are studying toxins and pollutants, smoke's impact on wine grapes, the effects of soot and ash on livestock and more.
Farmers and ranchers affected by catastrophic wildfires burning across Oregon have resources available to help them shoulder the pain of sudden and devastating losses.
Hemp researchers at Oregon State University are convening a new working group to study the effects of wildfire smoke on the crop following another brutal wildfire season across the West.
Ninety percent of the wine produced in the United States comes from the three Pacific Coast states of California, Oregon and Washington. The full impact of this smoke on the region’s multi-billion-dollar wine industry is not yet known.
OSU researchers, led by Susan Tilton, an associate professor in the Department of Environmental and Molecular Toxicology, have developed a method that could potentially predict the cancer-causing potential of chemicals released into the air during wildfires and fossil fuel combustion.
The clouds of smoke and raining ash are over, but for some common evergreen plants the damage has been done. Don’t worry, it’s most likely temporary
In counties throughout the state, semi-trucks stacked with hay bales pull into Oregon State University Extension Service facilities.
As fires burned around the state last month, Oregon State University’s new Forestry and Natural Resources Extension Fire Program pivoted from educating people about preventing fire to helping landowners recover from devastating loss.
Many growers wrapped up most of the harvest a little earlier than usual, in early September, but that was because the volume was lower than normal, said Rick Hilton, an entomologist with the Oregon State University Extension Service office near Jacksonville.
Oregon State University staff told the Capital Press it's too early to estimate the number of acres burned or animals displaced, but impacts are widespread.
Oregon State University scientists have analyzed almost 500 samples of wine and grapes from throughout Oregon to better understand the impact of smoke on wine. Grapes absorb smoke from the fires and at high enough levels that the smoke can negatively impact the flavor of the wine and lead to significant negative economic impacts for grape growers and winemakers.