OSU Extension and Oregon State Fire Marshal co-facilitated project organization, script writing, reviewing, filming and collection of previous footage to craft six videos developed in both English and Spanish.
Oregon State University researchers have discovered a new class of compounds that contributes to the ashy or smokey flavors in wine made with grapes exposed to wildfire smoke.
Wildfire smoke is more than a nuisance. It is a public health hazard that can harm the lungs and cardiovascular system. Here's a look at what makes smoke dangerous and what can be done about it.