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
“Forks belong on your dinner table, not in your orchard.” Jon Clements, UMass Extension Educator shared his witty rules for pruning fruit trees, especially apples and peaches. Clements led a hands-on pruning demonstration at Sweet Berry Farm in Middletown, RI.
by George Looby, DVM
Food products of all kinds tend to promote strong opinions among consumer groups as to the merits of their particular favorites. For many years there has been a ongoing discussion among those who advocate the consumption of raw milk versus pasteurized. Milk has often been described as nature’s most perfect food and certainly its balance of essential nutrients does much to justify that claim. Continue reading