The author was the 2020 Hay & Forage Grower summer editorial intern. She currently attends Mississippi State University and is majoring in agricultural education, leadership, and communications.
Oct. 27 2020 Brassicas can be utilized as fall and winter grazing crops, but there are a few things that University of Arkansas (UA) Forage Program Associate Kenny Simon says you should know before turning a herd
Oct. 20 2020 Photo: USDA-ARSAlfalfa is known as the Queen of Forages for its superior quality and versatility of use in the livestock industry. Now, it might just become the Queen of Fish Food, too.United States D
Oct. 13 2020 Many times, you don’t know what you have until it’s gone. If you don’t sample and test hay, this may happen to you as forages get fed this winter. Knowing what’s in your inventory...
Oct. 6 2020 Farmers in the southeastern United States are no stranger to fire ants. Even though we know they will make beds anywhere and everywhere, we are still surprised by some of the places that these pests c
Sept. 29 2020 Fall is a busy time of year for most farmers, but it is also an important time to pay close attention to your forage enterprise. Marc Sulc, Ohio State University Extension forage specialist, recently
Sept. 15 2020 Summer months provide the warm, sunny conditions needed for a great growing season, but without adequate moisture from either precipitation or irrigation, crops can quickly become drought stressed. In
Sept. 8 2020 Lots of hard work goes into making quality hay before first cutting is even swathed, so letting storage conditions degrade the quality, and in some cases, the quantity of the hay you worked so hard to...
Sept. 1 2020 Corn that has been stunted by a lack of rainfall brings some unique challenges for silage harvest. Dairy nutritionist Bill Wiess states in a recent issue of The Ohio State University Extension’
Aug. 24 2020 He wasn't always a farmer. In fact, most of the first half of Jim Munsch’s adult life was pretty far removed from the farm scene, but he has always had a connection with the land and a passion for...
Aug. 11 2020 A team of forage specialists and researchers recently evaluated experimental populations of perennial ryegrass alongside many other popular species of grazing forages. Their goal was to identify culti
Aug. 4 2020 Using so-called cover crops as a forage resource is an ongoing trend in many U.S. regions, but there are some risks to consider when grazing those crops. University of Nebraska-Lincoln (UNL) Beef
Aug. 4 2020 Proper fermentation begins with harvesting at the correct moisture level. However, hitting that moisture sweet spot can be a challenge, according to Joe Lauer, University of Wisconsin Extension corn a
July 28 2020 Photo: Colorado State UniversityAs if it isn’t enough that we have to worry about the blistering heat, now we need to worry about blister beetles — for many reasons, too. Patrick Wagner, an...
July 28 2020 During the first session of the Silage for Beef Cattle Conference, which is sponsored by University of Nebraska-Lincoln (UNL) Extension, Lallemand Animal Nutrition, and Iowa State University (ISU) Ext
July 21 2020 University of Maryland Extension Pasture and Forage Specialist Amanda Grev advises, “The end of summer will be here before we know it, and now is the time to be thinking ahead about plans for pastur
July 21 2020 A common practice for hunters is to transition wooded areas into palatable food plots for wildlife; silvopastoral systems are based on the same idea. Dirk Philipp, University of Arkansas associate pro
July 14 2020 Growing up on a farm raising 4-H livestock projects, my family and local extension agents always told me if I wouldn’t drink the water in the troughs, I shouldn’t expect the livestock to drink...
July 14 2020 In recent weeks, much of the U.S. has experienced high temperatures with little relief from rainfall. David Barker with The Ohio State University states, “Although the experts don’t all agree...
July 7 2020 Methane accounts for only 10% of the greenhouse gases emitted in the United States. Of that, only 3.8% originate from enteric fermentation of dairy cattle. Still, the industry is under pressure to kee
