“The core group of customers who will pay the most for your locally grown produce are those who value local food; want to support the local economy; are looking for the health benefits of buying local; and value their relationship with you, the grower,” according to Dr. Tim Woods. These customers care about value, but are not primarily price shoppers. Continue reading
NASHVILLE, TN — CattleWomen from coast to coast gathered recently for the National Cattle Industry Convention and National Cattlemen’s Beef Association (NCBA) Trade Show. Members of the American National CattleWomen’s Association (ANCW) met to discuss ways to empower their members to make continued contributions to the beef community.
Volunteer CattleWomen are a vital part of the programs managed by ANCW. The country is divided into seven regions and each region works hard to carry out ANCW’s mission to promote beef programs and activities. Continue reading
Every January, students from several New England universities spend a week touring dairy farms on a trip known as the Winter Traveling Dairy Tour. This year was the 17th consecutive year of the tour. Graduate and undergraduate students from the University of Massachusetts, University of Maine, University of Connecticut, and University of New Hampshire traveled to dairy facilities in Connecticut, Massachusetts and New York. This was made possible by the detailed planning of Dr. Shelia Andrews from the University of Connecticut, the support of Dr. Peter Erickson from the University of New Hampshire, Dr. David Marcinkowski from the University of Maine, Dr. Mark Huyler from the University of Massachusetts, and a very generous grant from the Northeast Farm Credit AgEnhancement Program. Continue reading
As a teenager, Laurie Cuevas fell in love with Brown Swiss cows, raising, selling, and showing her Brown Swiss at local fairs and competitions including the Eastern States Exposition in Springfield, MA. It was at a Big E Brown Swiss convention where she met her business partner Bruce Jenks. Their friendship and mutual love for Brown Swiss evolved into their business Maple Valley Ice Cream and Signature Swiss, with a herd of 20. Continue reading