Search Results for "Squash"
News Results 113 of 209 pages
Summer dreams make me feel fine
Columnist Kymberly Foster Seabolt is looking forward to summer temperatures.
Get your hands on nature
Beaver Creek Wildlife Education Center is home to more than 300 mounts and more than 300 animal skins. They opened a new expansion with youth in mind.
130-year-old barn moves to Carroll County
CARROLLTON, Ohio — As a kid, Alan Walter found old barns simultaneously scary — because of the dust and cobwebs — and interesting — because, even then, he knew there was something special about their construction and size. “I have always loved old barns,” said Walter, who is in the process of saving a barn
Roundup of FFA news for Oct. 19, 2017
Fifteen members of the Southern Local FFA Chapter will attend the 90th National FFA Convention in Indianapolis, Indiana, Oct. 25-28.
Country music star to highlight 2017 Appalachian Grazing Conference
The 2017 conference will feature about 25 breakout sessions for attendees, in addition to a livestock demonstration and vendor show at the hotel.
Planting, harvesting and cooking rhubarb
Rhubarb offers a sour, tangy taste that can be sweetened with other ingredients.
Ithaca Gun Company is still all-American made
Dad never hunted, never wanted to, and never would try it. But he encouraged me to hunt, if I enjoyed it.
Researchers find inexpensive strategy to improve establishment of switchgrass
LEXINGTON, Ky. — Switchgrass is a multipurpose crop native to Kentucky. Once established, switchgrass grows well on marginal land, but it takes several years to produce a significant crop. Researchers in the University of Kentucky College of Agriculture, Food and Environment have investigated methods to improve establishment time, which could make the crop more appealing
County Line Produce Auction opens new facility
New facility brings new opportunity for produce sales.
Yogurt makers (and dairymen) saying ‘I love New York’
Some are touting New York’s yogurt empire as the equivalent to California’s Silicon Valley. Editor Susan Crowell says let’s hope it keeps growing, one spoonful at a time.
