An offer to host a holiday meal need not add unnecessary stress to your life. From purchasing the turkey to handling the leftovers, there are some good rules to follow. If you have additional questions that I may not have included please call me at the Extension Office.
It may come as a surprise that the participants at the Buhler-KSU Executive Milling Course at the International Grains Program (IGP) this week are not millers. But, that is exactly the point. The week-long course, underway currently, is designed to provide members of milling operations, who may not be millers themselves, a basic understanding of the milling process.
At this time of year, many producers are starting to make plans to switch from pastures and fields to forage such as prairie hay to keep their livestock healthy through the winter to come. One of the best things that can be done is to have your forage tested. That way you know what its nutritional composition is, and if you will need to add any supplements to their diet to satisfy their requirements. The first step to determine this is sampling the forage. Here are the recommended principles for proper hay sampling to be able to get the best ...
Last week's column dealt with direct changes to foods on the grocery shelf, the end product. This week let's examine changes made out in the field long before food hits the shelf. These are changes due to consumer preferences, food safety, economics, potential environmental damage and in response to the environmental pressures. Naturally there are many more changes than can be listed here.
November 17, 2013|
Dr. Victor L. Martin