Find a Publication
Find a Publication

UAF Cooperative Extension provides over 350 publications on everything from Alaska blueberries to canning walrus. Search our database and find answers to your everyday questions.

Find a Class or Event
Find a Class or Event

Our agents host hands-on workshops in communities all over Alaska on topics like food preservation, energy efficiency and nutrition and health. Join us in person or online.

Find an Expert
Find an Expert

Our experts provide research-based, practical information. We show people how to plant gardens, raise chickens and cook sourdough pancakes. Connect with one of our experts for help answering your everyday questions.

4-H and Youth Development
4-H and Youth Development

Cooperative Extension is home to Alaska's 4-H and Youth development programs. Youth in communities across Alaska develop skills for life and leadership in our state.

Events

News
  • A person's hand gently touches the edge of a showy white mushroom on  ground covered with fallen brown leaves.

    Lectures, field days offer plethora of mushroom information

    July 19, 2024

    Mushroom enthusiasts will have several opportunities to learn more about Alaska’s fungi — and get their hands dirty — via lectures and field trips in August. Mycologist Gary Laursen will lead a three-day workshop in Delta Junction on Aug. 16-18 and another in Palmer on Aug. 30-Sept. 1.

  • A variety of vegetable and craft items are laid out on tables with colored ribbons attached.

    Exhibit specialist offers tips for upcoming fair

    July 16, 2024

    The University of Alaska Fairbanks Cooperative Extension Service has invited Kathy Liska, the fair's crop superintendent and a master gardener, to lead a free webinar on how to participate in the competitive exhibits at the Alaska State Fair, which runs Aug. 16-Sept. 2 in Palmer.

  • Canning jars full of bright orange sliced carrots stand on a kitchen counter

    In-person food preservation series planned in Palmer

    July 09, 2024

    Learn to preserve meat, fish, fruits and vegetables by canning using a pressure canner, pickling, and drying in a series of in-person workshops in Palmer.

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