The PSEP (Pesticide Safety Education Program) Online Training will be held Oct. 26 - Nov. 15, online.

Register and listen to free pre-recorded sessions. Choose from CEU credit or pre-license training courses.

The Kitchen Creations series for the Los Alamos, Rio Arriba, San Juan, and Sandoval Counties will be held Mondays, Oct. 26 - Nov. 16, 5:30 to 7:30 p.m., via Zoom.

The series consist of four weekly classes, during which participants learn food safety, how to plan meals, how to read food labels and how to manage carbohydrates.

The Rural Resilience: Farm Stress - Online Training is a FREE self-paced training that is offered remotely by Farm Credit.com.

Extension practitioners, or others, wishing to learn more about how they can support farmers and ranchers experiencing high levels of stress brought on by the economic turmoil associated with COVID-19 are encouraged to participate in a new online training course supported by a coalition of agriculture-serving agencies and organizations. Brought to you by the NMSU CES Behavioral Health and Wellness Team.

The On Farm Readiness Review (OFRR) is a voluntary service offered by the NMSU-Cooperative Extension Service (CES) and the New Mexico Department of Agriculture (NMDA) to help producers assess their farm operation against the regulations of the Produce Safety Rule (PSR).

Request form is open and available.

The PSA (Produce Safety Alliance) Grower Training - Remote Delivery will be held Oct. 27 - 28, 8 a.m. to 12:30 p.m. both days, via Zoom.

Online registration is available with credit card or P-Card only! Fee is $45 (NM residents) or $90 (Out-of-State residents) and includes certificate and training manual. Registration is limited, so register today! Deadline: Oct. 16 at 5 p.m.

The Virtual Grape Vineyard Workshop will be held Oct. 27, 10 a.m., via Zoom.

Workshop, presented by Gill Giese, NMSU Extension viticulture specialist, will discuss vineyard maintenance. Call the office to obtain details and link. Please RSVP by Oct. 22.

The Kitchen Creations series for the Doña Ana, Lincoln, Luna, and Otero Counties will be held Tuesdays, Oct. 27 - Nov. 17, 5:30 to 7:30 p.m., via Zoom.

The series consist of four weekly classes, during which participants learn food safety, how to plan meals, how to read food labels and how to manage carbohydrates.

The next Virtual Soil Health Workshop will be held Oct. 27 - 28, 9 a.m. to 3:30 p.m., via Zoom.

The workshop will address fundamental aspects of soil health, as well as applied soil management for cropland and rangeland. Conference registration is free for all participants.

The 100 West Café Lunches - Fall Menu will be held Wednesdays and Fridays, Oct. 28 and 30, Noon to 1 p.m., 100 West Café, Gerald Thomas Hall.

Lunches are $12 per person and include your choice of soup or salad, entrée, and dessert with iced tea or coffee. Meals are prepared and served by HRTM 363 students under the direction of chef John Hartley following COVID-19 safe practices.

The Pesticide Training Webinar Series will be held Wednesdays, Oct. 28 - Dec. 2, 6:30 to 8:30 p.m., via Zoom. No webinar on Nov. 25.

The live, 2 hour, weekly Zoom webinars are free and offer 2 CEUs per week. There will be different topics to choose from such as irrigated pasture, pesticide management, and others.

The Virtual Coffee Talk with FWCE (Fish, Wildlife and Conservation Ecology) will be held Oct. 28, 9 a.m., via Zoom.

Grab a cup of coffee and join the faculty, staff, and students from FWCE to catch up on all that is ahead for the Fall 2020 semester. Registration is required to receive the Zoom link for the event.

The Take it to the Next Level Series - Virtual Workshop will be held Oct. 29, 7 p.m., via Zoom.

Students 12-18, join Aggie Next Step for an interactive and engaging series of virtual workshops focused on helping students build and advance skills for academic success. Topics include: personal responsibility; study skills; goal setting, organizational and time management skills; and positivity.

The WSARE Fall Virtual Series will be held Thursdays, Oct. 29 - Nov. 5, 3 p.m., via Zoom.

Register separately for each workshop. Topics include: Seed saving; preventing herbicide-resistant weeds; promoting beneficial insects; growing vegetables in NM; fruit tree pruning; and drip irrigation.

The Spanish Dinners will be held Oct. 29, 6 p.m., 100 West Cafe, Gerald Thomas Hall.

This is a five course meal with specially paired wines and hors d’oeuvres. Cost is $70 per person.

The Kitchen Creations series for the Doña Ana County (Español) will be held Thursdays, Oct. 29- Nov. 12, 2:30 to 4:30 p.m., via Zoom.

The series consist of four weekly classes, during which participants learn food safety, how to plan meals, how to read food labels and how to manage carbohydrates.

The Kitchen Creations series for the Chaves, De Baca, Eddy, and Guadalupe Counties will be held Thursdays, Oct. 29 - Nov. 12, 4 to 6 p.m., via Zoom.

The series consist of four weekly classes, during which participants learn food safety, how to plan meals, how to read food labels and how to manage carbohydrates.

The NWNM New Farmer Virtual Training will be held Fridays, Oct. 30 - Nov. 20, 9 a.m. to Noon, online.

The entry level farmer training program will cover growing conditions in San Juan County. Participants may watch the program live or watch the recorded sessions as they become available. The program will be offered through the NMSU Canvas platform. Participants must live in NWNM.

Spaces will be available on a limited basis for in-person participation at the SJC Extension Office for those who are unable to participate online.

A Virtual PES (Plant and Environmental Sciences) Graduate Seminar will be held Oct. 30, 3:30 p.m., via Zoom.

Presenter, Sergei Shalygin will present: Assessment of the cyanobacterial Harmful Algal Blooms (cHABs) and toxins in the blooming water bodies of New Mexico.

The Kitchen Creations series for Santa Fe County will be held Mondays, Nov. 2 - 23, 6 to 8 p.m., via Zoom.

The series consist of four weekly classes, during which participants learn food safety, how to plan meals, how to read food labels and how to manage carbohydrates.

The Kitchen Creations series for Quay County (Hybrid) will be held Mondays. Nov. 2 - 30, 10 a.m. to 12:30 p.m., via online, phone, or in person (as space permits). NOTE: No class on Nov. 23.

The series consist of four weekly classes, during which participants learn food safety, how to plan meals, how to read food labels and how to manage carbohydrates.

The 100 West Café Lunches - American will be held Wednesdays and Fridays, Nov. 4 and 6, Noon to 1 p.m., 100 West Café, Gerald Thomas Hall.

Lunches are $12 per person and include your choice of soup or salad, entrée, and dessert with iced tea or coffee. Meals are prepared and served by HRTM 363 students under the direction of chef John Hartley following COVID-19 safe practices.

The Ready, Set, Grow! Webinar Series will run September thru March, 1st and 3rd Wednesdays, 3 pm, via Zoom.

Join the series to learn more about various gardening-related topics. Presenters will include County and State Extension Specialists with experience in horticulture, insects, and food.

Dates: Nov. 4 and 18; Dec. 2 and 16; Jan. 6 and 20; Feb. 3 and 17; Mar. 3 and 17.

The Virtual Gopher Webinar will be held Nov. 5, 6 to 7 p.m., via Zoom.

Join Sam Smallidge, NMSU Extension Wildlife Specialist, for a free online webinar on pocket gopher ecology and management methods. 1 CEU available.

A Virtual PES (Plant and Environmental Sciences) Graduate Seminar will be held Nov. 6, 3:30 p.m., via Zoom.

Presenter, David Schoep, NMSU Environmental Health and Safety (EHS), will present: Annual Laboratory EHS Refresher Course (required annual training for all lab-users).

The 4-H | Volunteers Working With Youth During COVID-19 Training will be held Nov. 9, 7 p.m., via Zoom.

This training is required for all agents and volunteers who will be overseeing or conducting any face to face meetings/activities with up to nine 4-H members. Registration is required to obtain Zoom link.

El Curso de Mejor Control de Procesos Térmicos - Virtual sera Nov. 10 - Dec. 8, 8 a.m. - 12:30 p.m.

Lecciones y pruebas suministradas por Zoom. Inscripción por internet disponible. Solo se aceptan tarjetas de credito. Dos opciónes de cual escojer.

The 100 West Café Lunches - French will be held Wednesdays and Fridays, Nov. 11 and 13, Noon to 1 p.m., 100 West Café, Gerald Thomas Hall.

Lunches are $12 per person and include your choice of soup or salad, entrée, and dessert with iced tea or coffee. Meals are prepared and served by HRTM 363 students under the direction of chef John Hartley following COVID-19 safe practices.

A Virtual PES (Plant and Environmental Sciences) Graduate Seminar will be held Nov. 13, 3:30 p.m., via Zoom.

Presenter, Suman Sharma, will present: Screening of onion germplasm for host plant resistance to disease Fusarium Basal Rot (FBR) and Iris Yelllow Spot (IYS).

The NMSU Virtual Outreach Conference will be held Nov. 16, 9 a.m. to 2 p.m., via Zoom.

The goal of the NMSU Virtual Outreach Conference is to promote collaboration and working relationships throughout the University system to amplify outreach and Extension. Registration is required to receive the link to the meeting.

NOTE: Due to COVID-19, this event may be postponed until further notice.

The Extension Association of NM (EANM) monthly meeting will be held Nov. 18, 9:30 a.m., Belen Masonic Hall.

Meetings and programs are open to the public. This month's topic is: Christmas Ideas.

The 100 West Café Lunches - Southwestern/Mexican will be held Wednesdays and Fridays, Nov. 18 and 20, Noon to 1 p.m., 100 West Café, Gerald Thomas Hall.

Lunches are $12 per person and include your choice of soup or salad, entrée, and dessert with iced tea or coffee. Meals are prepared and served by HRTM 363 students under the direction of chef John Hartley following COVID-19 safe practices.

A Virtual PES (Plant and Environmental Sciences) Graduate Seminar will be held Nov. 20, 3:30 p.m., via Zoom.

Presenter, Bert Siville, will present: Algal turf scrubber technology; function and optimization in small scale aquaculture.

NOTE: Due to COVID-19, this event may be postponed until further notice.

The Gardening Survival Series monthly meeting will be held Nov. 21, 10 to 11:30 a.m., Bosque Farms Public Library, 1455 W. Bosque Loop.

Meetings and programs are open to the public. This month's topic is: Winter Plant Care.

The PSA (Produce Safety Alliance) Grower Training - Remote Delivery will be held Dec. 1 - 2, 8 a.m. to 12:30 p.m. both days, via Zoom.

Online registration is available with credit card or P-Card only! Fee is $45 (NM residents) or $90 (Out-of-State residents) and includes certificate and training manual. Registration is limited, so register today! Deadline: Nov. 17 at 5 p.m.

A Virtual PES (Plant and Environmental Sciences) Graduate Seminar will be held Dec. 4, 3:30 p.m., via Zoom.

Presenter, Hanan Elassbli, will present: Genetic Analysis and Genome-Wide Association Study of Resistance in Bacterial Blight in US Upland Cotton.

NOTE: Due to COVID-19, this event may be postponed until further notice.

The Extension Association of NM (EANM) monthly meeting will be held Dec. 16, time and location, TBA.

Meetings and programs are open to the public. This month's topic is: Christmas Party.

The Kitchen Creations series for the Colfax, Curry, Quay, and Union Counties will be held Mondays, Jan. 25 - Feb. 15, 10 a.m. to 12 p.m., via Zoom.

The series consist of four weekly classes, during which participants learn food safety, how to plan meals, how to read food labels and how to manage carbohydrates.

The Kitchen Creations series for the Bernalillo, Harding, McKinley, and Mora Counties will be held Wednesdays, Feb. 3 - 24, 10 a.m. to 12 p.m., via Zoom.

The series consist of four weekly classes, during which participants learn food safety, how to plan meals, how to read food labels and how to manage carbohydrates.

The Kitchen Creations series for the Doña Ana, Grant, Hidalgo, and Sierra Counties will be held Thursdays, Feb. 4 - 25, 3 to 5 p.m., via Zoom.

The series consist of four weekly classes, during which participants learn food safety, how to plan meals, how to read food labels and how to manage carbohydrates.