Award winning Belted Galloway cattle and award-winning sheep’s milk cheese can be found on the same farm in Cazenovia, NY. But there’s no competition on the farm: both the sheep and cattle are thriving, providing milk, meat and superior genetics in a finely-tuned, integrated system. The farm, owned by Marc Shappell and Tom Anderson, is managed by Fiona Harrar and Seth Hanauer. Continue reading
SYRACUSE, NY — If the U.S. Congress really wanted to get its act together, it should take a page from the New York State Farm Bureau playbook.
“This is true democracy at work,” Farm Bureau president Dean Norton commented as he chatted with fellow farmers from upstate New York during the Farm Bureau’s annual statewide conference, which was held at Holiday Inn in Liverpool, on Dec. 3-5.
Norton, a dairy farmer and livestock owner from Elba in western New York, gave his annual address on Dec. 4 to about 400 delegates from all 62 counties. “What makes our organization so strong comes from you,” he said. Continue reading
Although living on a farm is an advantage for young people who are interested in activities such as 4-H and FFA, it’s harder for non-farm youngsters to participate — unless someone provides an opportunity.
John and Pat Clark have provided that opportunity for youth in their area. After raising their two daughters on their Mohawk, NY, farm, they help other youth who are interested in sheep. Continue reading
by Tamara Scully
The University of Maine at Machias recently held a panel discussion on genetically modified foods, as a part of its ongoing “Food and Community” series of events. Panelists for the discussion were: Maine organic farmer Jim Gerritsen, president of the Organic Seed Growers and Trade Association; John Jemison, water quality and soil specialist with University of Maine Cooperative Extension; Eric Jones, assistant professor of plant biology at University of Maine at Machias; and Andrei Alyokhin, professor and graduate coordinator with University of Maine’s School of Biology and Ecology. The panel briefly introduced their views on genetic engineering and its use in our food system, and then answered questions from the audience. Continue reading