Meeting consumers’ high standard

CM-MR-32-2-Meeting-consurmers2by George Looby, DVM

Consumers today are much better informed when it comes to matters of nutrition and food safety than were preceding generations. This is due in large measure to the work of food scientists whose understanding of food microbiology continues to expand. Despite this ever-expanding body of knowledge, hazards continue to exist in the food chain that pose a potential threat to the consumer. [Read more…]

Moving mountains and the Spartan Races

CN-MR-30-3-Moving-Mountains7920by Laura Rodley

Oftentimes, the amount of work farmers do feels like moving mountains: haying fields, milking cows, managing the bills, the responsibility of securing a farm’s future by diversifying. But for third generation farmer Phillip Stevens of Carter and Stevens Farm in Barre, MA, the mountain he had to move was himself. He had fallen off a roof 14 years ago while repairing the shingles on a barn and shattered both calcaneus bones, an injury commonly referred to as “roofers’ heel”. [Read more…]

Sponsorship efforts produce $7,500 in prizes at Massachusetts Quarter Horse Show

CN-38-3-MQHA-horse-show4508-1copyby Paul Burdziakowski 

The Massachusetts Quarter Horse Association (MQHA) held their annual show May 19-22 at the Eastern States Exposition Fairgrounds in West Springfield, MA. Admission was free to watch the four-day show, which featured competitive riders and their American Quarter Horse breeds competing in a full slate of classes and plenty of prizes up for grabs.

Northampton, MA has been the site of the MQHA spring show since it first started but due to a scheduling conflict this year they had to find a new home and new dates. [Read more…]

Don’t grind up your profit

CM-BF-MR-3-DON'T-GRIND-UP-cop1yby Michael Wren         

SUNY Cobleskill and Cornell University are known for the part they play in educating those willing to learn. This is why Betsy Jensen, Meat Laboratory manager at SUNY Cobleskill and MacKenzie Waro of the Cornell Cooperative Extension program Harvest New York, joined forces and put on their first Beef Cutting Workshop recently. [Read more…]

RI Mushroom Co.: “Growers and purveyors of exotic mushrooms”

CN-MR-57-3-RI-Mushroom2by Kristen M. Castrataro

Growing in a damp forest understory, emerging from the sides of stately trees, or showing up in brilliant colors on the side of a walking trail, mushrooms are a miracle. Their colors, shapes, and sizes are almost as limitless as their flavors. Golden Oysters brighten the palate, tasting as sunny as they look. Blue Oysters are subtle and mild, a mushroom for people who think they dislike mushrooms. For the best in these, and so much more, the RI Mushroom Company in South Kingstown, RI is the place to go. [Read more…]