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 …
Laughter—Is it the Best Medicine?
We often hear the phrase Laughter is the Best Medicine. Whether it is the best medicine or not it does have benefits for everyone. Laughter enhances your intake of oxygen-rich air, stimulates your heart, lungs and muscles, and increases the endorphins that are released by your brain according to the Mayo Clinic.
The Laughter Prescription states “Laughter” and “humor” though often used interchangeably, have different definitions. Humor refers to the stimulus, such as a joke, which evokes a response. Laughter however refers to a physical reaction characterized by a distinct repetitive vocal sound, certain facial expressions, and contraction of various muscle groups, reports Nebraska Extension Educator Rhonda Herrick.
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.