Turning Fish Waste into Plant-Safe Compost

ARS collaborators are working with the U.S. aquaculture industry to convert fish waste into compost that is nontoxic to plants. Aquaculture waste has very few uses outside of disposal. If it is discharged untreated, fish waste can cause water quality issues such as algal blooms. The aquaculture industry, including farmers using recirculating aquaculture systems (RAS), needs research and new technologies that can convert fish waste into marketable products. 

In an effort to jumpstart this research, ARS collaborators in Shepherdstown, WV, developed protocols to convert aquaculture solid waste into compost. These protocols demonstrated that compost derived from aquaculture solid waste was not toxic to plants, had very low concentrations of heavy metals and human pathogens (significantly below EPA limits), and contained little to no per- and polyfluoroalkyl substances (forever chemicals). Converting waste solids into compost products can provide farmers with additional revenue, reduce fish waste, and prevent waste from potentially impacting our waters. 

Safe Feed, Less Waste: Crickets Clean Up Contaminated Corn

Corn is a cornerstone of livestock feed across the United States because it is affordable and rich in essential fiber, vitamins, and minerals. But fungal mycotoxins above FDA regulatory limits can pose serious health risks to animals, making contaminated corn unsafe for feed. To protect livestock, mycotoxin contaminated grain is often diverted from the feed supply chain, an important safety step, but one that often results in the loss of valuable product for farmers and grain processors.

ARS researchers in Peoria, IL, and Stoneville, MS, explored a novel solution: using crickets to safely consume mycotoxin‑contaminated corn and converting those crickets into a high‑protein feed ingredient. Their research showed that crickets raised on contaminated corn and processed into insect meal contained nearly three times the protein of corn while reducing mycotoxin levels in the resulting insect meal by 96%. This innovative approach turns what would have been a financial loss into a new, safe, high‑value coproduct. By upcycling contaminated grain through insect rearing, farmers and processors can recover value from unusable/devalued corn while keeping livestock safe and reducing agricultural waste. 

Keeping Pumpkin Season on Track

As autumn arrives and Thanksgiving draws near, pumpkins become the season’s highlight. Researchers from the Agricultural Research Service (ARS) and the University of Illinois are working together to protect pumpkins from pests and weather challenges. In Illinois, the country’s canned‑pumpkin champion, new foes like cucumber beetles and squash bugs are challenging farmers just as the season hits full swing. Researchers are tracking pollinators, pests, and plant growth to help farmers keep Illinois’s pumpkin tradition strong. Click here to learn more.

Transforming Beef, One Bite at a Time

Imagine biting into a steak that’s always tender, juicy, and delicious—no matter the cut. Thanks to groundbreaking research at the USDA-ARS U.S. Meat Animal Research Center, in Clay Center, NE, researchers are cracking the code on beef tenderness, helping farmers, meat producers, and your favorite restaurants deliver consistently mouthwatering beef. Their discoveries reveal a fascinating web of factors that work together to make every bite unforgettable. With these new insights, the beef industry is closer than ever to ensuring every steak is a tender treat. Learn more about how science is transforming your dinner plate and making beef better for everyone! Click here to learn more.

Field Science for Families: Observe, Identify, Explore

Explore your local farm or market and watch science come to life as sun‑soaked fruits and veggies reach peak flavor and nutrition. Wander the stands with an adult, observe the colors, shapes, and scents around you, and track how many seasonal stars—like peaches, peppers, tomatoes, and zucchini—you can spot. Every find is a chance to learn how sunlight, soil, and weather work together to grow the foods we love. It’s a quick, curiosity‑powered adventure in real‑world plant science! Click here to learn more.

Little Lady Beetles, Big Aloha Energy

ARS researchers are actively working to establish beneficial lady beetle species in Hawaii to improve biological pest control. Since Hawaii lacks native lady beetles, all present species have been introduced from other regions. ARS scientists have already identified 50 helpful lady beetles on the islands and are researching two potential new species. Their goal is to provide agricultural professionals, pest managers, and horticulturalists with up-to-date information on which species are confirmed and established in Hawaii, supporting sustainable pest management. Click here to learn more.

Fruit‑Filled Sips of Summer

Staying hydrated is essential for everyone—whether you’re working in the fields or spending time outdoors. Summer heat pulls water from the body quickly, making fluids even more important. Water‑rich foods like cucumbers, tomatoes, strawberries, and watermelon offer a simple way to replace what you lose to the sun. For a fun boost, freeze chopped fruit into ice cubes and add them to your water for extra flavor and quick refreshment during long, hot days. Click here to learn more.

When Wastewater Brings More Than Water

Drought is pushing farmers to use more treated wastewater for irrigation, but researchers from Agricultural Research Service’s (ARS) Water Management and Conservation Research unit in Maricopa, AZ warn that microplastics in that water can carry antibiotics into soils and possibly into crops. These plastics can accumulate around roots, release pharmaceuticals, and even promote antimicrobial‑resistant microbes. Because treatment plants don’t remove such tiny contaminants, scientists are studying how big the risk is. If microplastics are shown to boost antibiotic uptake in crops, removing them from recycled water may become necessary. Click here to learn more. 

Protect, Don’t Regret!

ARS researchers at the ARS Bioproducts Research Unity (BRU) in Albany, CA, have found that chemical sunscreens, especially for children, can seep into the bloodstream and potentially disrupt hormones. They recommend mineral-based sunscreens, like those with zinc oxide or titanium dioxide, that offer effective protection without such risks. 

Beyond conventional options, ARS scientists are developing plant oil-based sunscreens from coconut and soybean oil, which break down in nature much faster than typical formulas, making them a win for both your skin and the planet. As you browse the sunscreen aisle, think about not just shielding yourself from harmful UV rays, but also making eco-friendly choices that support a healthier environment. Choosing smarter sunscreens means looking out for yourself, your loved ones, and the world around you. Click here to learn more.

Make S'mores from a Solar Oven

About the Experiment

Solar ovens are used around the world as an economical and efficient way to cook food. Solar ovens do not need electricity or gas, and they can be mobile for easy transportation. A solar oven works by capturing the sun’s light and turning it into heat. The shiny foil reflects extra sunlight into the box, increasing the amount of energy that enters. The black paper absorbs that energy and warms up because dark colors soak up more light. The clear cover acts like a greenhouse: it lets sunlight in but slows down how fast the heat can escape. Together, these parts create a sun-powered heating system that shows how solar energy can be collected and used to cook food.

Details

Ages: 6+ | Time: 1 hour  | Difficulty: Easy

What You Will Need

• 1 clean, medium to large pizza box or shallow cardboard box with a lid

• Aluminum foil

• Black construction paper

• Scissors and tape

• A stick or pencil, to hold the lid open

• Clear glass panel or a large clear bowl (to trap heat)

• Ingredients for S’mores

Safety Note: This experiment must be done with the assistance of a parent or adult.

Let's Do This!

1. Prepare the Box

   • Open the pizza box.

   • Line the bottom of the box with black construction paper.

   • Tape it down flat.
      

2. Make the Reflector

   • Cover the inside of the lid with aluminum foil.

   • Keep the shiny side facing out.

   • Tape the foil so it's smooth.
      

3. Add the Window

   • Since we are not using plastic wrap, place a clear glass panel or a clear bowl over the food inside the box.

   • This works like the “window” to trap heat.
      

4. Set Up the Oven

   

   • Build your S’mores and put them in the center of the black paper or make and wrap them in foil.

   • Close the lid gently.

   • Prop open the lid using a stick or pencil so sunlight reflects inside.
      

5. Cook with the Sun

   • Set the oven in direct sunlight.

   • Adjust the foil reflector to shine light inside the box.

   • Check every 10 minutes. S’mores usually take 10–20 minutes!

   • Be careful when removing the S’mores from the oven.

   • Use oven mitts if necessary.

Observations

• Add a temperature gauge and determine how hot the oven got inside. How hot did the oven get?

• What would happen if you tried the experiment on a cloudy day?

• What time of day did you try this experiment? Would it matter if you did the experiment in the morning versus later in the day?

• What did you notice about how the marshmallow changed during the experiment?

• Why do you think the chocolate melted in the solar oven?

• What other food items would be ideal for cooking in a solar oven?

Download the printable "Make S'mores from a Solar Oven" project PDF: https://www.ars.usda.gov/ARSUserFiles/oc/AgLab/projects/SolarOven/Make%20Smores%20from%20a%20Solar%20Oven.pdf