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Hazard a guess at this Farm Science Review mystery machine
This item has been stumping visitors at the Farm Science Review for over ten years. Can you be the one to identify this mystery machine?
Go ahead, let the fox in the henhouse
In this week’s commentary, Editor Susan Crowell writes about the advantages of cooperation across traditional ideological and economic barriers.
Whatever happened to red Jell-O (and the mealtimes of my youth)?
One of the single biggest differences I have observed between the childhood of the older generation and the youth of today has to do with food.
Dairy Excel: What’s your milk quality mind set?
Research has shown that attitude is a key component in the continuous improvement process. Extension Ag Agent Chris Zoller explores the connection between management attitude and farm quality and profitability.
Lynd, Buurma honored; growers create scholarships to thank OSU professors
The Ohio Fruit and Vegetable Growers and Ohio Roadside Marketing held an awards breakfast at their combined conference Feb. 8 in Toledo.
Guernsey County Fair sale sets new record
Wal-Mart of Cambridge, as a new buyer at the Junior Fair Livestock Sale, took a deep plunge and purchased the grand champion market hog for $14 per pound.
Cost of a summer cookout down slightly from 2022
Celebrating the 4th of July with a cookout will cost significantly more than two years ago, although prices have fallen slightly from record highs in 2022.
A roundup of 4-H news for the week of Oct. 16, 2008
PATTERSONVILLE, Ohio — Brown Frame Round-Up 4-H club met Oct. 4 at the Brown Frame Building with 12 members attending. The club had a Halloween party with a bonfire, hayride and candy grab. The club discussed past frozen food sales and the upcoming cookie dough sale. Members also brought items to be sent to soldiers
Cornell chefs using foods grown at university
ITHACA, N.Y. — Cornell Dining has purchased food from local sources for years, but this fall it is taking the “local foods” concept to a whole new level by buying corn, potatoes, squash and ornamental gourds directly from Cornell’s farms. University farms As part of the Farms-to-Dining Initiative, Cornell chefs are now using produce grown
Keep the streak alive! Hazard a guess on this mystery antique tool
Will this 13-inch metal antique tool remain a mystery or do you know what it is? Hazard your guess in the comments!
