STAFF BLOG AG RIGHT Upset with high meat prices?
I visited some North Dakota livestock producers this week for a future Agweek story, and went out with them when they fed their animals
It was cold. Really cold. The day was raw, and the northwest wi... Posted on 11/11/14 at 12:13 PM
THIS WOMAN WRITES Recipe: Save Money Pork Stew
Theoretically, stew is supposed to be a cheap meal, because it's a conglomeration of inexpensive ingredients -- namely vegetables -- with a little bit of meat. The idea is to stretch out that little... Posted on 3/18/14 at 1:29 PM
EVERYDAY GOURMET Everyday Gourmet Taco Seasoning
Although, burritos are high on my list, one of my all-time favorite foods is the taco. I love all kinds, whether its beef, chicken, or fish, I cant get enough! A taco bar is a great way to feed a crow... Posted on 5/4/13 at 9:42 PM
AMY'S RANCH SLANTS Accurate Source for Meat Safety Information
One of the things about the media that bothers me the most is how much inaccurate information is being shared so freely with peoplemost especially about our livelihood and the industry we work hard fo... Posted on 1/29/12 at 8:00 PM
The amount of corn consumed by the ethanol industry combined with continued demand from overseas has cattle and hog farmers worried that if corn production drops due to drought or another natural disaster, the cost of feed could skyrocket, leaving them little choice but to reduce the size of their herds. A smaller supply could, in turn, mean higher meat prices and less selection at the grocery store.
FARGO, N.D. — Enrollees in the first “BBQ Boot Camp” of the season April 24 in Fargo, N.D., got a heaping helping of advice on how to prepare red meat favorites outdoors.
David Newman, an assistant professor of animal sciences and swine extension specialist at North Dakota State University in Fargo, was one of the coordinators and presenters at the event,
NEBRASKA CITY, Neb. — A Nebraska City meat-processing plant faces a $9,500 fine after being cited by the U.S. Labor Department’s Occupational Safety and Health Administration for alleged safety violations.
It started with 15 head of Galloway cattle he brought up from North Dakota. At the time, Doug McCollum was owner and operator of Delta Concrete. But his heart was in ranching, and he was testing the waters to see if a market existed for locally raised and processed meat.
By Michele Trainor, Delta Wind
October 05, 2009
Forum reporter shares lessons learned from NDSU’s BBQ Boot Camp
When the opportunity to attend the North Dakota State University BBQ Boot Camp presented itself, I was quick to enroll in the meat military.
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