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Bench Strength

By Gary Matteson - Friday, August 18, 2017

543,842 Farms with a Beginning Farmer on the Management Team(compiled by the Farm Credit Council from Ag Census data, shown by number of farms per county) Read More »

Transforming Communities

Transforming Communities

By Gary Matteson - Thursday, August 10, 2017

Do investments in local food systems really have the power to transform communities? That's the underlying question addressed by Harvesting Opportunity, a book recently released through a joint USDA/Federal Reserve effort intended to describe the local food landscape, its many components, and the outlook for constructive solutions. Read More »

Independence Day 2017

By Karen Macdonald - Thursday, June 29, 2017

When the United States of America was established more than 240 years ago, 13 colonies held 2.5 million people. In this mostly agrarian society, the most citizens were farmers raising livestock from imported stock or crops introduced by the Native Americans – such as maize, sweet potatoes, tomatoes, pumpkins, gourds, squash, watermelons, beans, grapes, berries, pecans, black walnuts, peanuts and maple sugar. Read More »

Summer 2017

By Karen Macdonald - Wednesday, June 21, 2017

With the arrival of the first day of summer, barbeque season is well underway, with meat, seafood and vegetables sizzling on grills across the country. A 2016 poll found that 75 percent of U.S. adults own a grill or smoker, and they’re using them for more than just dinner – 11 percent of grill owners used it to cook breakfast. Hamburgers rule the grill, though, and here’s a look at where some of the essential ingredients come from, raised by hardworking U.S. producers: Read More »