(Audio for 12/5/05) Despite the cold, there are a number of vegetables you can plant this time of the year. Just be sure to protect them from potential hard freezes.

(Distributed 11/30/05) Falling leaves are a sign of the season, but if you leave those leaves on your lawn, they can cause damage. Dan talks about ways to remove leaves from your lawn.

(TV News For 11/28/05) Landscapes damaged by Hurricanes Katrina and Rita can be revitalized. LSU AgCenter horticulturist Dan Gill talks about what can be done to repair the damage.

(TV News For 11/21/05) Added safety measures can make a difference on a home when a storm threatens. The proof stands on a corner lot in a development in Plaquemines Parish.

(Radio News For 11/28/05) Neighbors nicknamed Warren Lawrence’s home in Plaquemines Parish Fort St. Lawrence. Lawrence added special features to his home such as walls constructed of insulated concrete form. His home is outside of levee protection and vulnerable to storms.

(Radio News For 11/21/05) Citizens searching for information on hurricane recovery can access it through a toll-free phone system. The LSU AgCenter established the hotline for those affected by the recent storms, says LSU AgCenter agent Mark Schexnayder.

(Radio News For 11/14/05) Much of the state’s seafood industry was affected by hurricanes Katrina and Rita. It won’t be a good year for those in the industry or consumers, says LSU AgCenter seafood technology professor Dr. Jon Bell.

(Radio News For 11/14/05) Homeowners in disaster areas may be left with a home in shambles but a mortgage intact. LSU AgCenter family economist Dr. Jeanette Tucker says most mortgage companies are giving hurricane victims a break.

(Radio News For 11/21/05) Individuals who lost work due to recent hurricanes may qualify for disaster unemployment assistance, according to LSU AgCenter family economist Dr. Jeanette Tucker.

(Radio News For 11/21/05) Cooks should follow several guidelines to ensure the turkey is served up safely on Thanksgiving. LSU AgCenter nutritionist and food safety expert Dr. Beth Reames says the first step is thawing.