“You really want to get this taken care of as soon as possible,” commented Midvale Veterinarian Lisa Tobler. She was referring to calf hernia repair surgery and was prepping a two-month-old heifer calf in the field. Assisting Tobler were two other Midvale veterinarians, Jill Greisman, D.V.M. and new comer to the large animal clinic, Jessie Bolster, D.V.M. “You can’t wait until much after four months,” Tobler said. “Two months is good.” [Read more…]
With almost three-dozen member organizations, the Rhode Island Agricultural Council (RIAC) encompasses nearly every aspect of the state’s farming industry. They meet three times a year for dinner, member reports and general business. Their most recent meeting occurred in May at the Richmond Grange. [Read more…]
by Katie Navarra
Imagine harvesting a wheat field that yields more than 200 bushels per acre. Chances are you’d need additional equipment and ample storage. It’s not a wild dream, it’s a reality. In 2015, a farmer in England harvested 245 bushels per acre on his farm in Lincolnshire Wolds. The new record beat the previous record from 2010 by 5 percent.
“It takes a lot of inputs like fertilizer, fungicide and foliar nutrients along with near ideal weather conditions to achieve that kind of yield,” said Aaron Gabriel, senior extension resource educator, agronomy for Cornell Cooperative Extension, during a workshop held May 26. [Read more…]
The Dairy Industry Professional Roundtable met at the Lancaster Farm and Home Center last month to discuss the title topic. Jayne Sebright, the Communications Director at Center for Dairy Excellence for 10 years, served on this occasion as Executive Director. She has since been officially named as the permanent replacement. “The recent transition at the center has provided the opportunity to reaffirm our charge to support individual dairy farm businesses and empower the broader dairy industry,” she said. “We are looking forward to sharing an update on the center’s strengthened partnerships while learning from those who attend how our resources can provide the most value to the industry.” [Read more…]
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…]