There are some people you meet in life whom you’ll never forget, nor do you ever want to. For me, count Ted and Patsy Hughes in that category...

Webster defines the word unique as “being without a like or equal.”...

Scott Barao oversees Hedgeapple Farm, which markets beef from about 150 grass-fed and finished head per year. Profitability and environmental stewardship drive the farm’s operational model...

The 2009 NCBA president is passionate about his cattle, pastures, and the environment...

Andy Stock believes many farmers could do a better job of planning the long-term future of their businesses...

I meet a lot of people at forage meetings during the course of a year. Never has anyone broached the subject of sericea lespedeza . . . that’s until I met Reed Edwards at a Georgia hay conference...

Perhaps no flowering legume catches the eye more than crimson clover. Native to southern Europe, farmers and ranchers in the southern United States noted its value as a green manure and grazing crop by the mid-1850s...

We’re different in every respect.” The phrase seemed only fitting coming from Steve Carr, owner of 3D Valley Farms in Depauw, Ind., as he tended to the draft horse team he still uses around the farm...

Long-time nutritionist Steve Woodford (left) and Tom Kestell regularly discuss forage quality tests and associated ration adjustments for Kestell’s high-producing dairy herd...

Pasture-finished beef is becoming more popular among consumers. However, finishing beef solely on pasture grasses with no grains requires a very aggressive level of pasture management throughout...