Curing food was the primary method of preserving meat and fish until the late 19th century. Ruby Schmidt, a past ham and bacon exhibitor at the Missouri State Fair, says the technique played an important role in extending food life. “Going back to when there was no refrigeration (and) to get through the winter, you cured […]
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In this episode of Spotlight on Soybeans, MO Soybean Merchandising Council Board Member, Justin Rohn, discusses the partnership between Missouri soybean
In this episode of Spotlight on Soybeans, learn about the strong partnership between the University of Missouri and the Missouri Soybean
Iowa State University recently released findings from its 2024 foliar fungicide evaluations, which is conducted on an annual basis. Extension plant
