Year: 2026

15 May 2026

Stewarding Healthy Ecosystems: Principles for Herbicide Use at Greenacres

Stewarding Healthy Ecosystems: Principles for Herbicide Use at Greenacres

At Greenacres Foundation, the management of natural areas is rooted in a commitment to ecological stewardship, biodiversity, and immersive educational experiences in nature. Healthy ecosystems depend on a diversity of native plants, and one of the greatest threats to plant diversity in southwest Ohio is invasive plant species.

Less than a decade ago, many forested areas across Greenacres properties were heavily impacted by invasive plants including Amur honeysuckle (Lonicera maackii), privet (Ligustrum spp.), and Multiflora rose (Rosa multiflora). These aggressive species outcompete native vegetation, reduce habitat quality for wildlife, and limit the diversity that healthy ecosystems require to thrive.

Since 2018, Greenacres has committed significant resources to invasive plant management across all campuses. Through this ongoing work, invasive plant densities have been greatly reduced while native plant diversity and groundcover have steadily increased. These improvements support healthier forests, more resilient ecosystems, and richer educational opportunities for visitors and students alike.

2019 - Before Management, dense honeysuckle
2023 - After Management, understory is more open

An Integrated Pest Management Approach

Greenacres manages invasive species using an Integrated Pest Management (IPM) approach, which is widely recognized as a best practice in land stewardship. IPM combines multiple management techniques rather than relying on a single method.

These tools may include:

      • Mechanical controls: hand pulling, cutting, mowing
      • Chemical controls: targeted herbicide application
      • Cultural controls: equipment, boot cleaning, prescribed fire, and grazing

Herbicides are one tool within this broader management strategy. In many cases, herbicide applications provide the most effective long-term control of invasive perennial and woody plants. Mechanical methods alone, such as cutting or mowing, often only suppress growth temporarily and can stimulate vigorous regrowth. When carefully and selectively applied, herbicides can permanently eliminate targeted invasive plants, allowing native species to recover.

How Herbicides Are Used at Greenacres

Herbicide use at Greenacres is primarily limited to natural areas for invasive plant management. Minimal use may occur in select research areas when necessary. Herbicides are never used in existing pastures or crop production areas.

When new pastures are established, soils and forages are tested for herbicide presence before livestock grazing is permitted.

All herbicides used at Greenacres are applied by trained staff members or licensed contractors using methods designed to minimize risk to visitors, livestock, applicators, and surrounding ecological systems.

Applications in natural areas are targeted rather than broadcast treatments. This means herbicides are applied to individual plants or small groups of plants instead of being sprayed broadly across an area.

Application methods used at Greenacres include:

      • Foliar treatment: applying herbicide directly to plant leaves
      • Cut stump treatment: applying herbicide to a freshly cut stump to prevent regrowth
      • Basal bark treatment: applying herbicide to the lower bark of woody stems
      • Stem injection methods such as “hack and squirt” or girdle-and-spray treatments, which place herbicide directly into the plant’s vascular system

These methods allow staff to target invasive plants precisely while minimizing impacts to surrounding native vegetation.

Herbicides Used at Greenacres

Common herbicides used at Greenacres include glyphosate and triclopyr.

Glyphosate is particularly effective in controlling invasive shrubs such as Amur honeysuckle and privet. Triclopyr is commonly used for species including Asian bittersweet (Celastrus orbiculatus) and Autumn olive (Elaeagnus umbellata). Both herbicides may also be used in cut stump treatments.

Additional herbicides may occasionally be used for research projects or to manage particularly difficult invasive species when appropriate.

Spot foliar treatment of Asian bittersweet (Celastrus orbiculatus)
Cut stump treatment of callery pear (Pyrus calleryana)

Precautions Taken When Using Herbicides

Greenacres takes extensive precautions to ensure herbicide applications are both safe and effective.

Applications are only conducted under appropriate weather conditions to reduce drift and improve treatment accuracy. Staff carefully consider plant biology, growth stage, and seasonal timing to determine the most effective treatment approach while minimizing the amount of herbicide needed.

Whenever possible, herbicide treatments are paired with mechanical management practices to increase effectiveness and reduce overall chemical use.

Staff also use marking dye during applications to prevent overtreatment and improve visibility and safety. All applications are documented, including:

      • Date and time
      • Location
      • Weather conditions
      • Product information
      • Application method

When necessary, relevant staff members are notified before applications occur, including any temporary re-entry restrictions for treated areas.

Other Land Management Tools

Herbicides are only one component of Greenacres’ broader land stewardship strategy. Maintaining resilient ecosystems requires a diverse set of management tools and long-term ecological planning.

In addition to chemical controls, Greenacres utilizes:

      • Mechanical management techniques
      • Prescribed grazing
      • Prescribed fire
      • Competitive native plantings
      • Habitat restoration practices

These approaches work together to improve ecosystem health, increase biodiversity, and create landscapes that can sustain both wildlife and meaningful educational experiences for future generations.

Learn More

For more information about our research projects studying best practices in effective invasive plant controls, explore the downloads below.

29 Apr 2026

Grilled Chuck Roast

Grilled Chuck Roast

This grilled chuck roast is marinated in a simple blend of garlic, balsamic vinegar, olive oil, and spices, then cooked over high heat for a flavorful, tender result. Sliced thin against the grain and finished with flaky sea salt, it’s a straightforward way to prepare a hearty cut of beef with rich, balanced flavor.

Ingredients
  

  • 4 Cloves of Garlic
  • 1/2 cup Balsamic Vinegar
  • 1/4 cup Extra Virgin Olive Oil
  • 1 Tbsp Kosher Salt
  • 1 Tbsp Fresh Ground Black Pepper
  • Chuck Roast approx. 2 lbs. about 1 1/2" thick
  • Flaky Sea Salt

Instructions
 

  • Whisk together in a large bowl: garlic, vinegar, oil, Kosher salt, and black pepper.
  • Add chuck roast and turn to coat. Refrigerate in the marinade. Turn the roast halfway through marinading. The roast should be marinaded between 12-24 hours.
  • Preheat grill for medium-high heat. Allow to heat for 5 minutes before adding roast. Grill the chuck roast, turning every 5 minutes, until an instant-read thermometer reads 120°F for rare, 125°F for medium-rare, and 135-140°F for medium. The cooking time should be approximately 20-30 minutes.
  • Transfer meat to a cutting board. Allow the roast to rest for 10 minutes. Thinly slice against the grain. Season with flaky sea salt before serving.
17 Apr 2026

Grounded: Student Filmmakers Explore Agriculture Through Collaboration with Greenacres

Grounded: Student Filmmakers Explore Agriculture Through Collaboration with Greenacres

Produced in partnership with Interlochen Arts Academy and Greenacres Foundation, Grounded highlights hands-on learning in agriculture, connecting students directly with working farms, research, and the broader systems that shape food and land stewardship.

From Idea to Completion: Greenacres and Interlochen’s Documentary Grounded

In 2022, Greenacres Foundation partnered with Interlochen Center for the Arts on an ambitious documentary project exploring regenerative agriculture and its connection to land, food systems, and human experience. What began as an idea between Interlochen Film & New Media leadership and Greenacres has now become a completed feature-length documentary titled Grounded.

The film, created by Interlochen Arts Academy students alongside faculty and guest artists, will premiere at the RiverRun International Film Festival in Winston-Salem, North Carolina, with additional screenings taking place on April 19 and April 23, 2026.

Greenacres as a Living Classroom

Greenacres was an active supporter of the project from the very beginning. With a focus on educating young people, encouraging future farmers, and building a deeper understanding of food systems, the foundation first pitched the idea of a film to Interlochen and ultimately funded the project.

Once production was underway, Greenacres welcomed student filmmakers and faculty onto its farms in Indiana and Ohio. There, students observed and documented agricultural practices while learning directly from Greenacres staff and researchers.

These visits gave students hands-on exposure to soil health, pasture management, livestock systems, and the broader ecological relationships that shape agricultural decision-making. For many, it was their first opportunity to engage with agriculture in a working research and education setting.

Greenacres staff also provided context on regenerative farming systems and the foundation’s ongoing work in education, conservation, and land stewardship, helping ground the film’s narrative in real-world practice.

A Collaboration Rooted in Learning

Throughout production, Grounded evolved into a student-led exploration of food systems, sustainability, and the complexities within agricultural language and practice. According to Interlochen, the project involved nearly 170 students, faculty, and guest artists over multiple years of production.

Co-director Claire Collins reflected on the meaning behind the film’s title, noting its layered significance:

“It uses the word ‘grounded’ to describe both the journey of teenagers as they are becoming young adults, as well as a deeper connection to the earth through soil regeneration.”

Director of Film & New Media Michael Mittelstaedt emphasized the importance of student-driven storytelling and lived experience in shaping the project:

“The film aspires to tell a human, accessible story that will emotionally connect with, inspire and educate audiences, empowering them with knowledge to act.”

The documentary reflects not only what students learned through research and interviews, but also what they discovered through direct experience on farms and in agricultural learning environments like Greenacres.

Looking Ahead

With production now complete, Grounded is beginning its festival run, with its world premiere at RiverRun International Film Festival in April 2026. Additional viewing opportunities, including local screenings, are expected later this year.

Greenacres is proud to have supported a project that connects students to working agricultural systems and encourages deeper understanding of where food comes from and how land is cared for over time.

More information about the film and screenings can be found here:

More information about the original announcement can be found here:
https://green-acres.org/arts-and-agriculture-in-new-documentary-film/

Stay tuned for future updates on additional viewing opportunities for Grounded later in the summer or fall of 2026.

About Interlochen Center for the Arts

The nonprofit Interlochen Center for the Arts is a recipient of the National Medal of Arts and the only organization in the world that brings together a 3,000-student summer camp program; a 500-student fine arts boarding high school; opportunities for hundreds of adults to engage in fulfilling artistic and creative programs; two 24-hour listener-supported public radio services (classical music and news); more than 600 arts presentations annually by students, faculty and world-renowned guest artists; and a global alumni base spanning nine decades, including leaders in the arts and all other endeavors. For information, visit Interlochen online at www.interlochen.org.

About Greenacres Foundation

Greenacres Foundation is an Ohio-based nonprofit and underwriter of the project. The foundation’s work focuses on education, conservation and generative agriculture with an emphasis on encouraging appreciation of nature by providing the public, particularly children, opportunities to study plant and animal life in their natural settings. For more information, visit Greenacres online at www.green-acres.org.

31 Mar 2026

Osso Buco

Osso Buco

This traditional osso buco brings out the full richness of beef shank through slow braising and layered flavors. The meat is seared, then simmered with vegetables, red wine, tomatoes, and fresh herbs until fork-tender. The result is a deeply savory, comforting dish with a rich sauce, perfect for serving over pasta, mashed potatoes, or rice.

Ingredients
  

  • 3 Tbsp vegetable oil
  • 1 Tbsp all-purpose flour
  • 2 lbs beef shank
  • 2 carrots, diced
  • 1 onion diced
  • 2 to 3 stalks celery, sliced
  • 3 cloves garlic
  • 2 Tbsp tomato paste
  • 14 oz crushed tomatoes
  • 2 cups red wine
  • 1 cup beef broth or water
  • 2 to 3 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 2 bay leaves
  • 1 tsp dried oregano
  • Sea salt and black pepper

Instructions
 

  • Remove the thawed shank from the refrigerator about one hour before cooking. Pat dry and cut small slits in the outer membrane. Season generously with salt and pepper.
  • Prepare the vegetables by dicing the carrots, onion, and celery. Lightly coat the shank with flour. Heat oil in a heavy pot or Dutch oven over medium-high heat and sear the beef until browned on all sides. Set aside.
  • In the same pot, add remaining oil and cook the vegetables over medium heat until browned and softened. Stir in garlic and tomato paste and cook briefly. Add red wine to deglaze the pot, allowing it to reduce.
  • Tie the herbs together and add them to the pot along with bay leaves, crushed tomatoes, and broth. Return the beef to the pot, ensuring it is mostly submerged in liquid.
  • Bring to a boil, then reduce to a gentle simmer. Cover and braise for 3 to 3.5 hours, checking occasionally and adding liquid if needed. The dish is ready when the meat is fork tender. Serve over pasta, mashed potatoes, or rice.