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Unsure what to make for dinner, you check your kitchen. A loaf of bread. A bag of baby carrots. A can of pumpkin puree. A package of chicken broth. You can’t think of any recipes, but it could turn into a delicious meal with a little...
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I’ve been writing this column once a month for 25 years. Last month marked the 300th column. Let’s do one more, number 301. And let’s look back. What was I writing about, that first year, in 2001 and 2002?
Communities rely on farmers to produce the food that sits on their dinner table, and farmers rely on consumers to provide a market for their harvest. When farmers need to know which providers to go to for the best seed, fertilizers and tractors, they most often turn to one another and to scientists for advice. The community that forms across research, production and supply chains is a key piece of what makes agriculture a backbone of the American economy and culture. Some Hoosier farmers have also been experimenting outside of standard agricultural practices.
WEST LAFAYETTE, Ind. — Assistive technologies are critical for the success of farmers with disabilities and other functional limitations. As the average age of farmers increases, more producers can benefit from these tools. However, many people are unaware of the technologies available, and few people have experience using them.
Purdue Extension’s Rooted and Resilient Homesteading Conference will return to Kendallville on Nov. 7-8 for its second year. The event brings together Purdue educators, local experts and passionate homesteaders to share the practical skills and knowledge needed to build a thriving, self-sufficient homestead.
As tree leaves flourish into bright fall colors, home gardens are fading into collections of brown leaves and stems. Just because the growing season is ending, however, doesn’t mean that the work is over. Karen Mitchell, consumer horticulture Extension specialist, offers a few tips to set your garden and lawn up for another successful year.
Purdue Extension is hosting a MarketReady training session from 9 a.m. to 2:30 p.m. CT Nov. 20 in Evansville, Indiana. As the state’s local food producers look to expand into new marketing channels, this program provides the tools and resources necessary to thrive in today’s marketplace.
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