The ever-popular casserole began losing its appeal during the 1970s, when working women looked for cooking shortcuts. At the same time, processed foods became favorites and the casserole trended toward becoming an outdated relic. Read more

Even as the recognitions, awards and exciting experiences of the 2019 National FFA Convention continue to shine bright in the forefront of many students’ memories, both junior and senior members from FFA chapters across the region converged on Appomattox Community Park on Nov. 13 to participate in the Southeast Area Forestry Career Development Event. Read more

Two hay growing workshops will cover the challenges producers faced last season and provide instruction on ways to consistently produce a high-quality product. Read more

Pennsylvania producers have many tools available to minimize nutrient contamination of our surface waters. I imagine that everyone has some low-lying fruit on their farm that could be easily changed and would help improve issues related to nutrient loads, nuisances, manure storage or application. Read more

Sadness tugged at me, because the growing season for all things tender was finished. At the same time, I’m filled with gratitude for the bounty that the season produced. Read more

Pennsylvania has one of the highest incidences of car crashes involving deer of any state in the nation. That might come as a surprise to hunters, who always seem to lament that “there just aren’t as many deer around as there used to be.” Read more

The Wild Farm Alliance, based in Watsonville, California, recently presented a webinar on the subject, “Supporting Beneficial Birds and Managing Pest Birds,” featuring information from Jo Ann Baumgartner, executive director of the Wild Farm Alliance; ornithologist Dr. Sacha Heath of the Living Earth Collaborative; and Columbia University’s Dr. Sara Kross. Read more

BALLSTON SPA, N.Y. — The U.S. arguably has the world’s safest food supply, but an estimated 48 million Americans annually are still impacted by foodborne illness from biological, chemical and physical hazards. Read more

Sometimes it seems that, no matter how carefully you plot out intentions and strategies to deal with some new enterprise or challenge, something will throw the proverbial “monkey wrench” into the midst of whatever activity you are about to undertake. Read more

Overnight there had been a rare serenade of noisy mooing coming from our pasture. It was so loud, even Dennis was awakened, and I could only imagine what the neighbors might be thinking. Read more

Major health organizations and leading nutrition researchers have long recommended limiting red and processed meat consumption to reduce risk of these diseases. Why the controversy? Let’s assess how the new study was conducted and see where the differences arise. Read more

A gigantic, fuzzy, fake spider — a long-ago gift from a dear friend, who cringes at the eight-legged spinners — hangs on our front porch, designed to scare anyone with the slightest trepidation about spiders. Read more

Mackenzie Fish walks into her bait shop and appreciates the sound of the aeration system bubbling away in a nearby minnow tank.

For the 19-year-old Columbia County resident, the sound is a daily reminder of a growing business that began as an FFA project. Read more

With plenty of non-stick cookware options and microwave ovens out there these days, perhaps you feel the idea of cooking with cast iron is too demanding, but cooking instructor Debbie Hartman, makes a good case for bringing your cast iron out of storage and putting it to use on your range. Read more

More than 7,000 creatively carved pumpkins comprise an amazing display called The Great Jack O’Lantern Blaze at historic Van Cortlandt Manor, a Colonial stone and brick house built prior to 1732 that’s been declared a National Historic Landmark. Read more

The answer to this question is: “It’s complicated!” When serving food to guests, family or even preparing food for yourself, it is important to make sure that the food will not make anyone sick. One easy thing that can be done to prevent illness is to store food at the proper temperature. Read more

The Keystone International Livestock Exposition (KILE) brought not only visitors to the multi-day event — Sept. 27 through Oct. 6 — but also drew competitors from 27 states and Canada. Read more

A new breed of redheads debuted at this year’s Keystone International Livestock Exposition. Red Devon USA held its national show at the Harrisburg event for the first time last week. Read more

Mickinzi Ferguson of Walkersville, Maryland, took champion barrow on-foot in the Oct. 6 Barrow On-Foot Swine Show at the Keystone International Livestock Exposition in Harrisburg. Read more

PEARL is located on the Patuxent River, which is part of the Chesapeake Bay watershed. Research conducted at the state-of-the art facility is designed to increase the understanding of coastal ecosystems so that they may be properly managed and protected. Read more

Dreary skies from the previous day, which had brought a welcome quarter-inch of moisture, had cleared, and heavy dew on the grass sparkled in the bright sunshine. Read more

Children are experiential learners; they learn about their world using all of their senses. The more often they are exposed to foods in a calm, low-pressure environment, the more likely they are to try and enjoy them. Read more

For the past four years, we’ve invited the neighbors surrounding our cattle pasture, as well as others involved with our beef operation, to join us at the farm for a “Pasture Pals Party.” Read more

The source of the plopping sounds was obvious: fat, black walnuts were dropping all over. Another “plop” sounded toward the little creek, and then a “plink” rang out, when one of the plentiful nuts plummeted onto a piece of equipment parked at the edge of the trees. Read more