Now that the mystery illness impacting some dairy herds has been revealed as the same strain of Highly Pathogenic Avian Influenza that has been impacting the U.S. poultry flock, pork producers are asking questions.
It’s been assumed to be conventional wisdom that beef should be prepared and served prior to being cooked to the point all flavor’s lost. But Mon Dieu! Some French scientists beg to differ.
Organic farmers lost a battle to restrict USDA’s certification to ‘traditional’ methods of growing crops — that is, planting in soil. Instead, the department will permit hydroponics to go organic.
People in the News keeps you up to speed on additions and changes with the personnel involved in agriculture and the pork industry. Send your news to jalumbaugh@farmjournal.com
There’s something truly satisfying about perusing a cookbook, picking out the perfect recipe, putting it together and having it turn out as planned. And who doesn’t love the compliments? Here's one of my favorites.
The Sustainable Agriculture Summit will bring more than 500 people from across the food supply chain for ongoing conversations about achieving and scaling sustainable production practices.
From deep in the Arkansas hills comes a story ostensibly about the opening of hunting season, but which carries a far more important message about community and the value of sharing.
Southern California still has some meat processing operations, as well as several rendering plants. Thanks to new rules, their operations are going to be less odorous, but more costly.
USMEF trade analyst Jessica Spreitzer presented a detailed overview and comparison of Brazil’s red meat production, consumption, exports and imports with that of the United States.
That phrase is from a Facebook comment that’s likely an unintentional typo. But it captures an idea that applies to everyone who isn’t part of the vocal minority that embraces vegetarianism.
A national restaurant chain’s rollout of a venison sandwich has one group of conservationists up in arms—but not for the reasons you might have suspected.
World food prices fell slightly in October from the previous month, as valuations dropped for all food commodities apart from cereals, the United Nations food agency said on Thursday.
Seeing entire neighborhoods wiped out by California wildfires has renewed the debate over the best fire prevention measures. Here’s one option that ought not to be considered: doing nothing.
Every fall, there’s a dedicated following, looking all over the country for McDonald’s tasty McRib sandwich. But not every McDonald’s has the sandwich on the menu. This map shows you where to go!
Paul Neiffer, a columnist for AgWeb, is hearing chatter from the Senate about not allowing for a full elimination of the estate tax but rather other options. Read about them here.
The Iowa State University College of Agriculture and Life Sciences and the Iowa State University Alumni Association presented awards at the annual Honors and Awards Ceremony on Oct. 27.
Ann Megaro, with the University of California Division of Agriculture and Natural Resources, says people in ag need to hone their communication skills and share the good work they’re doing.
In advance of ‘World Vegan Day’ this week, it’s instructive to examine the many shades, the many versions of vegetarianism, a community so broad it includes plenty of meat-eaters.
When USDA said that it would not implement a regulation allowing famer/contractors to sue meat and poultry companies, it took about six seconds for competing interpretations to surface.
In Africa’s growing cities, demand for more diverse and nutritious food is expected to triple within the next 20 years. Yet in Africa’s rural areas, farmers can barely produce enough food to feed themselves.
Cui Zhenling, a researcher and faculty member at China Agricultural University in Beijing, recently was awarded the Norman Borlaug Award for Field Research and Application.
Eye-catching labels mislead consumers and stigmatize conventional food, implying it isn’t as healthy as the food with those fancy labels like “organic,” “fair-trade” and “cage-free.”
In the swirl of debate over the size and the status of taxpayer-funded research, the public often seizes on specific benefits they like, while rejecting the very process that made them possible.
Lifestyles, communications, and occupations have undergone radical transformations since the dawn of the 20th century. But to see how far diets have evolved, look no further than the Titanic.
After the operation expanded in 2012, the Schillings were able to increase efficiencies, become more competitive and attract better customers and suppliers.
Clare Schilling didn't think she wanted to farm, at least not until the opportunity presented itself. Here's how she and other family members make it work.
Most Americans celebrate innovation when it comes to communication, transportation and medical breakthroughs. But for some reason, agriculture doesn’t enjoy the same acceptance. Here’s why.
Caterpillar is entering the utility-vehicle market, Bobcat offers a new telescopic tool, and Lallemand Animal Nutrition announces its scholarship recipients.