Resources
Younger beginning farmers tend to operate larger farms
It is natural to assume that most beginning farmers--those operating farms on which all operators have 10 years or less experience operating a farm--are relatively young.
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New program focuses on understanding farm workforce issues
"Employee Management Skills for Today: Planning for Success" will be offered twice this month in Minnesota.
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20 square feet per 100 cows: Important surface area on a dairy
That got your attention, didn't it? Learn what 20 square feet Jeffrey Reneau, University of Minnesota Extension dairy specialist, is talking about and why is it so important.
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States move to legalize raw milk sales
Raw milk sales may soon be coming to Arkansas and Montana.
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Analysis: Dairy Security Act increases dairy farm revenue
The benefits of adopting the Dairy Security Act (DSA) as part of the next farm bill will be obvious to farmers and policy makers as Congress begins assembling new agricultural policy this spring.
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Two decades of mycotoxin research
Experts address progress in managing mycotoxins during Alltech summit.
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6 silage sampling mistakes
Do you collect silage with your palm down? It could be influencing the accuracy of your forage testing results. Here are some other common mistakes to avoid when collecting and sending corn silage samples for analysis.
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Heat stress season is coming
Are your lactating and dry cows ready? Here are some feeding and management practices to help you control the impact of heat stress on your cows.
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Need help planning dairy barns?
Then check out the free Technology Tuesdays webinar series from Penn State Extension. This year's theme is "Dairy Systems Planning and Building."
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Establishing a better understanding for 2013 alfalfa productivity
The increasing cost of forages, continuing fear of drought conditions, and extending winter season have many producers wondering about the productivity of their hay fields in 2013.
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Klebsiella fact sheet
Klebsiella is the second most common Gram-negative pathogen in clinical mastitis cases. It also is the subject of a new fact sheet from the University of Wisconsin Milk Quality team.
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