Wednesday, April 17, 2013

U of M Extension provides info to help during flood preparation and recovery

University of Minnesota Extension has flood-related expertise in family finances, housing, farm and horticulture.

Research-based flood information is available at All of the articles on Extension's flood website may be published in the news media with credit.

To coordinate interviews with expert sources, contact Allison Sandve,, (612) 626-4077 or Catherine Dehdashti,, (612) 625-0237; or contact the educator directly.

Here is a sampling of Extension experts who may be able to respond to phone and email interview requests:

Housing (mold, mildew, safe clean-up): Richard Stone, (612) 624-7712,  

Septic systems and wells: Sara Heger, (612) 624-9282,

Family resource management: Sarah Croymans, (320) 589-1711,

Family relations (talking with children about the flood): Ellie McCann, (218) 236-2009,

Horticulture: Terry Nennich, (218) 281-8690,

Turfgrass: Sam Bauer, (763) 767-3836,

Trees: Gary Johnson, (612) 625-3765, 

Agricultural business management: Bill Craig, (218) 281-8692,


Phil Glagoza (regional crops educator in Moorhead) (218) 236-2008,

Jeff Coulter (corn), (612) 625-8700,

Seth Naeve (soybeans), (612) 625-4298,
Jochum Wiersma (small grains), (218) 281-8629,

Mohamed Khan (sugarbeets), (701) 231-8596,

Dan Kaiser (soils), (612) 624-3482,


Allen Bridges (swine and beef), (218) 327-4615,

Lee Johnston (swine), (320) 589-1711,

Mark Whitney (swine), (507) 389-5541,

Marcia Endres (dairy), (612) 624-5391, 

Jim Salfer (dairy), (320) 203-6093,

Video resources that may be shared via media include:

How to clean your home after a flood:

Cleaning your well and septic system after a flood:

Also available are Extension's toll-free phone services, the Flood Information Line (1-800-232-9077) and the AnswerLine (1-800-854-1678). Extension's Flood Information Line is a resource for questions about water, crops, horticulture and climatology issues. Extension's AnswerLine provides answers to household and family-oriented questions, such as cleaning, mildew and food safety issues.

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