“Marketing should be as painless and as labor efficient as possible,” Matt LeRoux, Ag Marketing Specialist, Cornell Cooperative Extension stated. He proceeded to elaborate by explaining that effort put towards marketing should result in something. Furthermore, he insisted marketing shouldn’t be complicated. [Read more…]
by Jane Primerano
The saying is “small is beautiful,” but it could be “small is profitable.”
Jean-Martin Fortier, owner-operator of Broadfork Farm in Quebec, is a firm believer in that.
Fortier was keynote speaker at the 27th Annual Winter Conference of the Northeast Organic Farming Association – New Jersey. He spoke about his success with the 10-acre farm he has been running for several years. [Read more…]
by Tamara Scully
Success depends upon good management in every aspect of the dairy. The 2017 Operations Managers Conference, presented by Cornell University’s PRO-DAIRY program, and the Northeast Dairy Producers Association, focused on the topic “Precision Management: Merging People, Cows, Crops, and Technology,” with extensive presentations, panel discussions and keynote speakers addressing the many facets of management needed to make a dairy successful. [Read more…]
Young people who are exposed to livestock often have desire to raise animals later in life. That’s the case with Steve and Tina Anderson, of Boiling Springs, PA. Steve grew up in 4-H and FFA, and spent summers working on a cousin’s dairy farm. He recalls knowing that he always wanted to raise livestock. [Read more…]
“I tell folks, ‘Look, I’m human. I’m just like you. Some of us try to work and farm at the same time,’” says Dwane Miller, Penn State Education Extension Instructor. “The year 2015 was a challenging year for us to make hay. I tried to make people guess what date I finished making first-cutting hay on our farm. That was July 24. And I marketed that as mixed hay. Anybody know why?” [Read more…]
In today’s age consumers are highly interested in the quality of the products they eat. This is especially true when it comes to meat such as mutton.
Quality meat is generally defined by its compositional quality and palatability. Signs of quality meat are good conformation, a bright red color and some marbling or fat. Poor quality meat will have indicators as well. [Read more…]
In late fall, Matt Bomgardner walked to the pasture where his dairy herd was grazing and moved a wire that allowed the group access to a lush mix of turnips, radishes, oats and mustard. The herd put their heads down and went to work, and nearly finished the entire section in just about an hour. [Read more…]
HOT SPRINGS, VA — In January, the 18th annual conference of the Virginia Association for Biological Farming (VABF) attracted 400 people from across the Old Dominion and beyond to Bath County’s historic The Homestead Resort. [Read more…]