We talk to Hermitage High School Ag Instructor Joe Don Greenwood, who is also the coach of the school's winning forestry team. He discussed his four decades in agriculture education and introduced us to members of this year's forestry team.
This week, we hear about the annual Thanksgiving Feast survey, which measures the cost of traditional Thanksgiving meal, and we get a complete update on this year’s cotton harvest from cotton agronomist Bill Robertson. We also hear from Col. Nate Todd, Secretary of the Department of Veterans Affairs, about the recent Vets4Ag Summit, and we learn about a recent Young Farmers and Ranchers trip to our nation’s capital to discuss issues critical to farmers and ranchers.
For the second year in a row the average cost of the traditional Thanksgiving meal reflected a modest increase, according to Arkansas Farm Bureau’s 34th annual survey of food items typically included in the holiday feast. This year’s meal will cost $57.75 for a family of 10, up $4.82 from last year’s average of $52.93, but still a relative bargain at less than six dollars per person.
Don't ever downplay the importance of agriculture education in our public school system. As Adolph Vodrazka will tell you, it's absolutely necessary. The influence of this longtime ag education teacher on his students is multi-generational. Watch as the retired 92-year-old Pope County icon tells the farming story through the eyes of an educator.
Farm and ranch leaders from across the state will come together Dec. 4-6 for Arkansas Farm Bureau’s 85th annual convention, set for the Marriott Hotel and the Statehouse Convention Center in Little Rock.
This week, we talk to members of our Arkansas Farm Bureau team about important issues such as high-speed broadband access in rural areas and opportunities for veterans in the agriculture industry. We also learn all about the 85th annual Arkansas Farm Bureau convention, which will be held in Little Rock next month.
Farm-to-table is the foodie rage and, in Hot Springs, there's an example of this trend that highlights how mutually beneficial the relationship between local farms and restaurants can be. In a unique relationship, JV Farms Homestead in Bismarck takes waste brewers grains from Superior Bathhouse Brewery in Hot Springs National Park, feeds their hogs with it, then sells the pork meat back to the brewery where it’s made into sausage for the brewery restaurant.
The week, we talk to Ashley County farmer James Meeks about issues facing specialty crop farmers and we hear from Dustin Cowell of Newton County about conservation and stewardship of land and water in his area. We also learn about a new “Farmer Apprenticeship Program” launching in January through the University of Arkansas.
Before harvest season in Arkansas wraps up, we paid a visit to Jackson County farmer Bubba Sink to follow his pickers in the field. See for yourself how Sink brings in his soybean crop and learn more about soybeans in Arkansas.
