Jaime Piñero, Extension professor in the Stockbridge School of Agriculture, comments about the infestation of lanternflies in Worcester. Piñero says laying traps for the invasive species is not a simple option because of the city’s size.
News from the Media
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Worcester Is Home to the Largest Lanternfly Infestation in Massachusetts
March 7, 2023 -
Earth Matters: Rewilding Is Letting Nature Take the Lead
March 4, 2023Christine Hatch, Extension associate professor in earth, geographic and climate sciences, writes about the evolving new science of rewilding, a conservation effort focused on restoring sustainable biodiversity and ecosystem health by protecting core wild and wilderness areas.
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PowerCorps Boston Provides Training in Arboriculture and Urban Forestry
March 2, 2023Kristina Bezanson, environmental conservation, taught the first arboriculture and urban forestry cohort for Power Corps Boston at the UMass Amherst Mount Ida campus during the fall semester.
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UMass Amherst Gloucester Marine Station Webinar Tackles Concerns About Wind Farm Projects
March 2, 2023A webinar led by the University of Massachusetts Amherst Gloucester Marine Station, in partnership with the Gloucester Fishermen’s Wives Association and Cape Ann Climate Coalition, explored concerns about wind farm projects in the Gulf of Maine.
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Getting Answers: Air Quality Concerns Following Ohio Train Derailment
February 20, 2023Richard Peltier, environmental health sciences, says there will be little local effect on air quality from pollution caused by the Ohio train derailment, as the pollutants will dilute in the atmosphere over the more-than-500-mile trip.
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Episode 5: Plant-Based Meat Challenges, Quality Pet Food Demand, Sensory Tech Toolkit
February 13, 2023Julian McClements, Distinguished Professor of food science, discusses plant-based meat-analogous food on the Omnivore podcast.
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Some of New England's Peach Crop Damaged in Frigid Temps
February 9, 2023Jon Clements, UMass Extension, is cited in a news report from Rhode Island about peach trees at a Smithfield orchard likely facing damage from the recent arctic cold snap.
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How to Rewild a Wetland (Hint: Focus on the Groundwater)
February 9, 2023UMass Amherst researchers report they have discovered the best way to restore freshwater wetlands and have demonstrated that these wetlands are operating as self-sustaining ecosystems.
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What Is Tree Biomechanics and Why Should I Care?
February 1, 2023Brian Kane, environmental conservation, writes about what tree biomechanics are why we should care. He says, “From an arborist’s point of view, biomechanics is mostly related to understanding the likelihood of tree failure.”
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Fact Check: Parmesan Cheese Flavor Additive Is NOT Toxic In Small Amounts
January 12, 2023Lynne McLandsborough, food science, is quoted in a story questioning the safety of parmesan cheese flavor additive .
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The Best Oils for Frying, According to a Food Scientist
January 6, 2023Eric Decker, food science, explains how to choose the best cooking oils for frying.
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D-FW Is Burning Up for Spicy Food. Here’s the Science Behind It
December 21, 2022Research by Alissa Nolden, food science, is cited in an article about how chefs in Dallas, Texas, are responding to customers’ tastes for spicy food.
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Farmers Use $60 Billion of Pesticides Each Year. 2 MIT Scientists Have Developed a New Technology That Could Cut That Number in Half
December 20, 2022Susan Scheufele, UMass Extension, led a UMass team that conducted field trials of a new technology which could sharply reduce the amount of pesticides farmers use.
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With Clean Energy Corps Help, Municipal Buildings Find Green Future
December 8, 2022The work of UMass Amherst Clean Energy Extension’s Clean Energy Corps is profiled. The Clean Energy Corps is a class for UMass upper-level students that uses consulting methods to solve these problems.
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What Your Love of Spicy Food Says About Your Personality
December 7, 2022Coverage of a Frank’s Redhot survey of how much spice respondents prefer includes an interview with Alissa Nolden, food science, into people’s perceptions of spicy food and the oral effect of capsaicin, the chemical in chili peppers that creates a burning sensation in the mouth.
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To Save Nature, Focus on Populations, Not Species
December 1, 2022New research led by Brian Cheng, environmental conservation, is the first to show that the focus on species-level extinction risks due to global warming obscures a wide variability in temperature tolerance, even within the same species, and that this variability is greater for marine species than terrestrial ones.
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Forests and Their Role as a Natural Climate Solution
November 30, 2022In an episode of the podcast "This is U.S. Sustainability," Paul Catanzaro, co-director of the Family Forest Research Center, discusses trees' unmatched ability to combat climate change, and his work with family forest owners along with Professor Tony D’Amato, a silviculture expert from the University of Vermont.
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Climate Change at Home: UMass Toolkit Helps Towns Clear Barriers to Solar Power
November 24, 2022The UMass Clean Energy Extension has developed a planning toolkit to help small towns develop solar energy. Director Dwayne Breger, Associate Director River Strong and Research Fellow Zara Dowling say the toolkit creates realistic scenarios towns can work with to develop plans that meet their needs.
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Get Growing with Mickey Rathbun: Perennial advice in the 2023 UMass Garden Calendar
November 14, 2022A column details information included in the latest UMass Garden Calendar, which has been produced for more than 30 years by the staff of the UMass Extension Landscape, Nursery and Urban Forestry Program.
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Oregon Company Borrows Concept from Iconic Bridges for Elevated Solar Arrays
November 9, 2022Dwayne Breger, Clean Energy Extension director, is quoted in a story about using the design concept of suspension bridges to design elevated solar projects
