Starting at community college, finishing at Penn State
Articulation agreements give Pennsylvania community college students access to Penn State degrees.
Following cows’ carbon footprint from barn to field
University of Wisconsin-Madison Michel Wattiaux is conducting a study to improve herd management practices and potentially reduce cows' carbon footprint.
The beef business: Surviving and thriving
Cattle industry professionals share six tips and insight for good times and bad.
USDA proposes bioengineered labeling rules
The USDA Agricultural Marketing Services seeks comments on the newly released National Bioengineered Food Disclosure Standards, or food label standards.
Exploring the impacts of a world without food animals
What would happen if U.S. farmers stopped producing animals for food and Americans went vegan? Researchers recently explored those questions.
Ohio FFA opens 90th convention
The Ohio FFA State Convention is in its second and final day, with state degrees soon to be presented.
Zaffuto takes on food science industry one brownie at a time
Michael Zaffuto is diving headfirst into the field of food science.
Young and Farming: Ben Klick
Ben Klick is the fifth generation to farm Windy Way Farm in Massillon, Ohio, and he says he wouldn't want to do anything else.
Roundup of 4-H news for May 3, 2018
The Mahoning County Junior Fair Board held its April meeting at the Colonial Inn at the Canfield Fairgrounds.
New apple disease spoils even pasteurized foods
Paecilomyces niveus spoils apple products even after heat pasteurization. The fungus also produces an FDA-regulated toxin called patulin.
