Archived News

West Virginia University Extension Service Safety and Health Extension is building a strong pipeline of future workers for the oil and natural gas industry by bringing an industry-specific training program into high schools, vocational and technical schools across the state — in the end, helping to grow West Virginia’s workforce and economy.

Learn by doing. That phrase is deeply engrained in 4-H’ers all over the country. A group of 4-H’ers from Ohio County, West Virginia, recently had a chance to put that motto to the test.

Armed with data from a new study raising alarms about the health of children in the Mountain State, a  West Virginia University  Extension Service program has mobilized to help families who want to make healthy lifestyle changes.

Across the nation, more women than ever are taking the lead when it comes to agriculture. In West Virginia, over 13,000 women are diligently working to develop and maintain their own farms and agribusinesses – which contributed more than $200 million to the state’s economy in 2017.

No stranger to West Virginia University Extension, Jeffery “J.R.” Davis has been named the 4-H youth development Extension agent in Fayette County.

A year ago, a group of passionate West Virginia University employees set out to promote healthier futures for two southern West Virginia counties by empowering the community and offering the support they needed to take control of their own health.

In West Virginia, more than 70,000 students participate in hands-on learning experiences provided through 4-H. From camps and STEM activities to livestock and clubs, WVU Extension Service brings unique experiences and opportunities to pique curiosity and encourage innovation through youth programming throughout West Virginia.

Forests dominate the landscape and economy of the Mountain State. But forests are under greater and more complex stresses with each new invasive pest or pathogen and a changing climate. The decisions made by foresters and landowners on how to best manage forests also have long-lasting implications.

According to the Centers for Disease Control and Prevention, an estimated 48 million people become ill from contaminated food every year in the United States; nearly half of those illnesses are the result of contaminated produce. With proper training and food safety planning, many of these outbreaks can be prevented.