by Stephen Wagner
“Being that there’s always going to be bacteria on the food we get, the question arises as to what happens to some of those bacteria when they carry resistance genes,” said Dr. Lowell Midla, veterinary technical
Ed. Note: This article was first printed in Country Folks on Feb. 12, 2018. With some large slaughter facilities either closed or operating with minimal employees, more consumers are looking for locally raised beef and we felt republishing it
In the March 2020 issue of the NODPA (Northeast Organic Dairy Producers Alliance) News, Ed Maltby (NODPA’s executive director) answered the question: “How will organic production’s positive contribution to (abating) climate change be recognized?” Early in his answer, Maltby
by Deborah Jeanne Sergeant
Food hubs can provide producers with a means of moving more produce.
Mariel Borgman, MSU Extension community food systems educator, recently presented “Food Hubs: A Distribution Solution.”
Borgman explained the various tiers of the food
by Catie Joyce-Bulay
For fourth-generation farmers Mark and Sally Bernard, soil health is the primary concern in decision-making on their 550-acre organic farm in Freetown, Prince Edward Island, Canada. It is front-and-center in their values statement: “Barnyard Organics is
by Troy Bishopp
MORRISVILLE, NY – There’s an old saying: “Never doubt that a small group of thoughtful, committed citizens can change the world; indeed, it’s the only thing that ever has.” It aptly describes Ashley Marshall, Sarah Mazza,
by Jane Primerano
MARKSBORO, NJ – Some Warren County farmers are growing artisanal grain and arranging to control the processing themselves.
Warren County was once known for its dairy farms and is still one of the most agricultural counties
The coronavirus (COVID-19) pandemic will long be remembered as a time which upended people’s lives and livelihoods and caused too many family tragedies to count. Each day, there is more depressing news about more cases and more deaths. It
