
Christy Hoepting
Extension Vegetable SpecialistCCE Orleans County
12690 Rt. 31
Albion, NY 14411
cell 585-721-6953
email Christy
Areas of Interest
On-farm Field Research and Pesticide Training
CropsBroccoli, Cabbage, Garlic, Onions
Background
During her bachelor degree studies at the University of Guelph, ON, Canada, Christy Hoepting held several positions focusing on soil quality and muck crop research. Her focus shifted to onions during her master degree studies with her thesis written on Pesticide Interaction in the Management of Onion Maggot and Onion Smut. Christy joined the Cornell Vegetable Program in 2001. Today, much of Christy's time is spent in the field conducting valuable research on onions, cabbage, garlic, and broccoli. She was the 2016 Excellence-in-IPM award winner and recipient of the 2018 Outstanding Accomplishments in Extension/Outreach award from Cornell CALS.
Watch a 2 minute video on Christy's work in our region.

Upcoming Events
Eden Area Winter Vegetable Meeting
February 4, 2026
North Collins, NY
Join us for a mix of industry updates, crop protection talks, pesticide safety programming, and fertility management discussions. This meeting is jointly hosted by the Cornell Vegetable Program and Timac Laing-Gro.
1.25 DEC credits available in CORE plus 1.75 in 1a and 23.
Orleans Regional Winter Vegetable Meeting
February 9, 2026
Albion, NY
Topics include: Breeding and evaluating tomatoes to control disease and improve yield, jar testing and ensuring spray water quality, breaking down organic matter, FSMA updates and Q&A with Ag & Markets, and industry updates. Includes hands-on learning, coffee break, and sponsor booths.
DEC credits available: 1.0 in CORE plus 0.5 in 1a, 10 or 23
Good Agricultural Practices (GAPs) Food Safety Training
March 10, 2026
Newark, NY
Learn about food safety on the farm! This event hosted by the Cornell Vegetable Program, Cornell Lake Ontario Fruit Team, CCE Wayne County, and the NYS Department of Agriculture, will cover good agricultural practices (GAPs) to help reduce the risk of microbial contamination on the farm, keeping food and consumers safe.