PRESSURE CANNING
Local Interest
Baling of soybean residue after harvest has gained popularity again this fall due to higher hay prices and forage shortages following drought. Further, delayed corn harvests are also slowing stalks residue baling and stalks grazing. According to the USDA AMS Nebraska Direct Hay sales report, large round cornstalks bale values are $110 per ton versus $80 per ton for large round soybean residue bales. So, the question arises, do soybean residue bale values justify raking and baling costs, reduced soil protection and nutrient removal?
By Erin Laborie, Beef Systems Extension Educator
In 2017, the Food and Drug Administration (FDA) implemented the Veterinary Feed Directive (VFD), which brought over the counter (OTC) feed additive antibiotics under the oversight of veterinarians. As part of the FDA’s plan to support the judicious use of antibiotics, all remaining medically important OTC antibiotics will require a prescription effective June 11, 2023.
Enjoy this edition of the Center for Grassland Studies’ newsletter … access using the following link, https://grassland.unl.edu/grassland-studies-newsletters
Inside this edition you’ll find articles on …
Benefits of Utilizing Outside Community Fitness Facilities in Nebraska
Maintaining a fit lifestyle by going to the gym is not affordable for everyone. Many communities do not have equal access to gym equipment for all community members. Local and state governments are trying to address this fitness inequity within their community.
CHOOSE THE RIGHT FLOUR WHEN BAKING
The baking aisle at your local supermarket has grown to include a wide variety of flours. Flour is the finely-ground, sifted meal of grains, nuts, seeds, legumes or certain vegetables—each kind of flour has a different nutritional profile. The cooking and baking properties will vary by the type of flour you are using. The most common flours are milled from wheat, a Nebraska agriculture commodity. But today there are so many other choices.
This article will explore the variety of wheat flours to learn how to use them to maximize their nutritional makeup and baking qualities. A future article will delve into non-wheat flours.