Quimby Farm is nestled among the rolling hills of the Hudson Valley. The barn, over a century old, overlooks the lush acreage of the heritage farm, beloved for its berries, grapes and beef. The business, run by the Quimby family for 85 years and counting, is modest but self-sustaining; a way of life...

When a barnyard is partially in concrete and the pasture is little more than holes left by the hooves of beef cattle, what’s the answer? In Craig Alleman’s case, the best solution was more concrete. Alleman’s farm was a mess, with mud and pugging throughout the pastures. Pasture vegetation didn’t st...

Improving soil health starts with analyzing the soil, according to Aaron Breimer, owner of Moose Ag, a private consulting firm in Chatham, Ontario, who works with farmers on increasing profitability through soil health initiatives. Breimer, whose background is in cash crops, has worked in sales, agr...

Summertime is county fair time! All across the region, local folks and youngsters have been hard at work preparing their animals, crops, agricultural goods, baked goods and arts and crafts for the big weekend. The Little World’s Fair takes place the third weekend of August each year in Grahamsville,...

There’s been a lot of discussion around biosecurity, especially around the ever-changing situation with foot-and-mouth disease (FMD) around the world. Lisa Pederson, livestock specialist at the Central Grasslands Research Extension Center in Streeter, ND, describes biosecurity as the combination of ...

Over the last 15 years, I have become a super believer in winter forages. Winter forages – small grains planted during late summer or early autumn – have been selectively bred to go dormant over winter, then spring to life as soon as prolonged cold weather loosens its icy grip in March or April. Wha...