|A Community-Based Food System: Building Health, Wealth, Connection, and Capacity as the Foundation of Our Economic Future||
Interest in and demand for local foods continues to grow in Virginia and across the United States. The unprecedented demand for local and regionally identified foods has created a myriad of economic and social opportunities for agricultural producers and communities.
|Aug 2, 2011||3306-9029|
|A Geographic Analysis of Agritourism in Virginia||May 2, 2014||AAEC-62P|
|Agritourism: Ideas and Resources||Jul 14, 2009||310-004|
|An Overview of Virginia Agritourism: Results From the 2013 Profitability Survey||Mar 11, 2015||AAEC-77P|
A local leader, public official, or planner generates an idea and prepares to launch it into action. It soon becomes clear that a key ingredient is missing: the support and ideas of the impacted community. This scenario is not uncommon and is often associated with a plan that will fail.
|Sep 10, 2014||CV-38P|
|Community Engagement: Successes in Virginia Communities||Oct 22, 2012||CV-22NP|
|Cooking with Local Foods||Apr 16, 2010||3001-9027|
|Direct Sales: Certifying Market Scales||
Virginia farmers sell their produce through many venues including on-farm sales, farm stands, and farmers’ markets. Wherever the produce is sold, it must be sold by weight, count, head/bunch, or dry measure. If the produce is sold by weight, the produce will be weighed on scales that have been certified by the Virginia Department of Agriculture and Consumer Services Office of Weights and Measures.
|Sep 10, 2014||CV-40NP|
|ENERGY SERIES: Estimating Appliance and Home Electronic Energy Use||
If you're trying to decide whether to invest in a more energy-efficient appliance or if you'd like to determine your electricity loads, you may want to estimate appliance energy consumption.
|Jun 26, 2014||2901-9014 (BSE-137NP)|
|ENERGY SERIES: What About Using Ceiling Fans?||
Can Ceiling Fans Lower My Utility Bill?
Ceiling fans create a breeze, so room occupants feel cooler and more comfortable. With a ceiling fan running, you can raise the thermostat setting by 2 to 4 degrees during the cooling season with no reduction in comfort. Increasing the room temperature by even two degrees can cut your cooling costs 4 to 6%.
|Jun 9, 2014||2901-9002 (BSE-117NP)|
|ENERGY SERIES: What About the Ductwork?||
Air distribution or duct systems are designed to supply rooms with air that is “conditioned”—that is, heated or cooled by the heating, ventilation, and air conditioning (HVAC) equipment—and to recirculate or return the same volume of air back to the HVAC equipment. Your duct system has two main air transfer systems: 1) supply, and 2) return. The supply side delivers the conditioned air to the home through individual room registers. The return side picks up inside air and delivers it to the air handler of your central system where heat and moisture are either removed or added and then delivered to the supply side. All of the air drawn into the return duct(s) is conditioned and should be delivered back through the supply registers.
|Jun 9, 2014||2901-9003 (BSE-118NP)|
|ENERGY SERIES: What Are the Differences Between Mobile and Modular Homes?||
Mobile and modular homes are factory-built and generally differ in how much of the construction occurs at the factory. The greater the work at the factory, the less labor is needed where the home will be located.
|Jun 26, 2014||2901-9011 (BSE-125NP)|
|ENERGY SERIES: What Can Builders Do to Help Prevent Moisture Problems in New Construction?||
Buildings should be designed and built to provide comfortable and healthy levels of relative humidity. They should also prevent both liquid water from migrating through building components and water vapor from being trapped in building assemblies, like walls.
|Jun 26, 2014||2901-9012 (BSE-126NP)|
|ENERGY SERIES: What Does the Shape of the House Have to Do With Energy Efficiency?||
In a home, heat energy is transferred among all materials and substances that are of different temperatures—within the building materials, inside the building itself, and outside the building envelope. The term “building envelope” refers to all of the external building materials, windows, and walls that enclose the internal space. Heat moves only when there is a difference in temperature, and it always moves from the warm side to the cool side. Heat will continue to “flow” until any touching materials reach the same temperature. However, we usually want the inside of a home to have a different temperature from the outside.
|Jun 26, 2014||2901-9013 (BSE-127NP)|
|ENERGY SERIES: What about Appliances?||Jun 26, 2014||2908-9015 (BSE-128NP)|
|ENERGY SERIES: What about Caulking and Weather-Stripping?||Jul 1, 2014||2908-9017 (BSE-130NP)|
|ENERGY SERIES: What about Dishwashers?||Jul 1, 2014||2908-9018 (BSE-131NP)|
|ENERGY SERIES: What about Insulation?||
Insulation is rated in terms of thermal resistance, called R-value, which indicates the resistance to heat flow. Although insulation can slow heat flow—conduction, convection and radiation—its greatest impact is on conduction.
|Jun 10, 2014||2901-9006 (BSE-120NP)|
|ENERGY SERIES: What about Landscaping and Energy Efficiency?||Jul 7, 2014||BSE-145NP|
|ENERGY SERIES: What about Mold?||
Mold has received a lot of attention of late because of high profile lawsuits and television news broadcasts that have highlighted the potential hazards and liabilities associated with indoor mold. What is mold? Molds, along with mildews, yeasts, and mushrooms, all belong to the kingdom fungi. Fungi are unicellular or multicellular organisms that primarily use absorption as a means to obtain energy from their environment, unlike green plants, which use chlorophyll to obtain energy from sunlight. The term “mold” describes unwanted visible fungal growth. “Mildew” is fungi that grows on fabrics or that causes plant disease. The term “yeast” is fungi that are unicellular when cultured.
|Jun 26, 2014||2901-9008 (BSE-122NP)|
|ENERGY SERIES: What about Radiant Barriers?||Jul 7, 2014||2908-9021 (BSE-138NP)|
|ENERGY SERIES: What about Refrigerators and Freezers?||Jul 2, 2014||2908-9022 (BSE-143NP)|
|ENERGY SERIES: What about Ventilation?||Jul 7, 2014||2908-9024 (BSE-135NP)|
|ENERGY SERIES: What about Windows?||Jun 30, 2014||2901-9010 (BSE-124NP)|
|ENERGY SERIES: What about the Air Conditioning System?||
As you begin the process of selecting the most efficient air conditioning system for your home, investigate the critical issues of system size, placement, installation, and contractor experience. Your goal is to obtain an efficient system by: sizing the system for the specific cooling load of your home; selecting and properly installing the thermostats or controls; designing a ductwork system to deliver the correct amount of conditioned air to each space; and sealing and insulating all ductwork.
|Jun 9, 2014||2901-9001 (BSE-142NP)|
|ENERGY SERIES: What about the Bathroom?||Jul 1, 2014||2908-9016 (BSE-129NP)|
|ENERGY SERIES: What about the Heating System?||
The efficiency of a gas (natural or propane) or oil furnace is measured by the Annual Fuel Utilization Efficiency (AFUE), which describes the heat produced from the energy used. This rating takes into consideration losses from pilot lights, start-up, and stopping. For example, a furnace with an AFUE rating of 80 converts 80% of the fuel it burns into usable heat. New furnaces usually rate in the mid-70s to low 80s, whereas older furnaces will be in the 50s or 60s. ENERGY STAR® qualified oil and gas furnaces have annual fuel utilization efficiency (AFUE) ratings of 83% and 90%, or higher, making them up to 15% more efficient than standard models. Unlike the Seasonal Energy Efficiency Ratio (SEER) and Heating Season Performance Factor (HSPF) ratings, the AFUE does not consider the unit’s electricity use for fans and blowers.
|Jun 9, 2014||2901-9005 (BSE-119NP)|
|ENERGY SERIES: What about the Laundry Area?||
The laundry room can be a big consumer of energy—more than 1,000 kilowatt-hours (kWh) a year—and water—and a big producer of unwanted heat and humidity in the summer. It makes good sense to think about both the location and the appliances in it if you want to run an energy-efficient laundry. And there are new washers and dryers on the market now that make it easier than ever to do so.
|Jun 9, 2014||2901-9007 (BSE-121NP)|
|ENERGY SERIES: What about the Roof?||Jul 2, 2014||2908-9023 (BSE-134NP)|
|ENERGY SERIES: What about the Water Heater?||
Heating water is the third largest energy expense in your home, after heating and cooling the entire space; and, it can account for 15-25% of your utility bill. It’s not hard to see why a family of four, each taking a 5-minute shower a day under inefficient showerheads, can use 700 gallons of water in a week representing a 3-year supply of drinking water for one person! There are several ways to cut down the amount you spend on heating water: a) insulate your water heater and pipes; b) reduce the amount of hot water you use; and c) turn down the thermostat on your water heater.
|Jun 26, 2014||2901-9009 (BSE-123NP)|
|ENERGY SERIES: What is the Whole-House Systems Approach to Energy Efficiency?||Jul 7, 2014||2908-9025 (BSE-136NP)|
|ENERGY SERIES:What about House Design and Room Location?||Jul 1, 2014||2908-9019 (BSE-132NP)|
|ENERGY SERIES:What about Moisture?||Jul 2, 2014||2908-9020 (BSE-133NP)|
|FACILITATION SERIES: Facilitating Group Discussions Generating & Narrowing Ideas and Planning for Implementation||
Facilitators use a variety of tools to guide
|Mar 2, 2012||CV-7|
|FACILITATION SERIES: The Art of Flip Charting||
The discussion has begun, and words are flowing from each person like the water in a rushing stream. These words must be captured and become the wallpaper plastered throughout the room. It is this process of flip charting that creates the visual summary of key discussion points and provides the group memory that supports the process of a facilitated conversation.
|Dec 19, 2014||CV-44NP|
|FACILITATION SERIES: The Dynamics of Group Decision Making||
Facilitators use a variety of tools to guide
|Mar 2, 2012||CV-8|
|Facilitation Series: The Things Facilitators Say . . .||
There are times when a facilitator pauses a group in its discussion to allow the group to reflect
|Feb 16, 2012||CV-6|
|Freshwater Shrimp Boils: A Festive Community Event for Fun and Profit||Feb 2, 2012||AAEC-28|
|Freshwater Shrimp Boils: Experience the Excellent Taste of Virginia Farmer-Grown Freshwater Shrimp||Aug 8, 2013||CV-31NP|
|Living Well Newsletter, Volume 3, Issue 1||Apr 24, 2013||370-102|
|MANAGING LEGAL LIABILITY SERIES: Insurance Factsheet||Jul 27, 2012||CV-16NP|
|MANAGING LEGAL LIABILITY SERIES: Questions to Ask when compairing insurance coverage||Jul 30, 2012||CV-19NP|
|MANAGING LEGAL LIABILITY SERIES: Virginia Attorneys: Members of the American Agricultural Law Association||Jul 30, 2012||CV-20NP|
|MANAGING LEGAL LIABILITY SERIES: Workers' Compensation & Vendor Liability for Farmers' Market Owners and Operators||Oct 29, 2012||CV-24NP|
|NONPROFIT BOARD LEADERSHIP: Understanding the Role of a Board Member||
You have decided to say yes and accept the invitation to serve on the board of directors for a nonprofit
|Mar 7, 2012||CV-9|
|Using the Energy Resource Guide for Virginia||
Energy is one of the hottest topics being discussed among Virginians. Whether it is the cost of fuel or how to reduce our consumption of an energy source, we are all searching for new ideas.
|May 1, 2009||354-501|