Sat.Apr 23, 2022 - Fri.Apr 29, 2022

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How Spring Soil Sampling Will Save You Money

Farm QA

The completion of a soil sampling analysis allows for farmers and growers to have thorough information about their soil's overall health. These tests also provide an agribusiness with many environmental and economical benefits.

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FROM REGS TO CHOICE

The Lunatic Farmer

My what a difference a week makes. I flew to Oregon a few days ago and then this week flew to California. Between those two trips, a courageous Florida judge ruled that mask mandates were equivalent to putting on handcuffs without a warrant. Seizing my face with a mask is not okay. Having suffered two years of continuous public address announcements in the airport and on the plane that go something like “you must wear a mask covering your nose and mouth; failure to comply may result in criminal

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More regenerative farming may be a climate solution. But another climate solution is impeding its progress

The Counter

Farmers are giving up much-needed cropland to solar companies, but can the two work in tandem? 02 02 Regenerative agriculture needs a reckoning 03 03 When a Big Ag conglomerate buys an iconic niche meat company, who has to change? 04 04 Regenerative agriculture could save soil, water, and the climate. Here’s how the U.S. government actively discourages it.

Farming 52
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Get to Know the Soil Through Your Stomach – with the Gourmet Farmer

Farming Secrets

Matthew Evans, The Gourmet Farmer, was once Australia’s “most feared restaurant critic.” What he savours most down under nowadays is the soil that grows the food on his family’s Fat Pig Farm. You might think a connoisseur of cuisine turned farmer would be a soil snob. But the Gourmet Farmer speaks with true wonder about […] The post Get to Know the Soil Through Your Stomach – with the Gourmet Farmer appeared first on Farming Secrets.

Food 52
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Happier employees, higher profits: Restaurant owners spend more, and it pays off?

The Counter

Cutbacks have defined the pandemic era restaurant—but when owners invest more in their employees, everybody wins. Like many restaurant operators over the past two years, Greg and Daisy Ryan, co-owners of the French-inspired bistro Bell’s in Los Alamos, California, sweated over how their business would survive a global pandemic. All around them owners were turning to takeout, to retail, or to closing their doors indefinitely.