This vegetable production course is designed to benefit beginner vegetable producers who have 0-3 years of vegetable growing experience or no formal training in agriculture. The participants will learn answers to the basic questions about farm business planning, planning and preparing for vegetable farm, warm and cool-season vegetable production techniques, season extension, identification of biotic and abiotic issues, and marketing.
The UConn Extension RMA program has offered one-on-one advising sessions for several years. Due to the popularity of this program, we are offering 3 days this winter for you to meet in a private session with an advisor. We are offering a wide array of topics to choose from. The brochure has the full schedule.
Contact MacKenzie White at email@example.com or at 860-875-3331 to register.
Farmers of all experience are encouraged to join the Connecticut Department of Agriculture, University of Connecticut, and the American Farmland Trust on Thursday, January 9, 2020 from 9 AM to 1 PM at the Tolland Agricultural Center in Vernon, Connecticut to hear the latest in IPM/biocontrol, soil management, and water programs.
Aaron Ristow of the American Farmland Trust will discuss his findings on the economic and environmental impacts of soil health practices. This is a free program and pesticide credits will be offered.
The UConn College of Agriculture, Health and Natural Resources has an Agriculture Advocacy Club, and they recently published their first newsletter. You can read the issue at http://bit.ly/AgAdvocateVol1
Preparations are underway in many homes for the Thanksgiving holiday. Governor Ned Lamont and Connecticut Department of Agriculture Commissioner Bryan P. Hurlburt would like to recognize the many hands that play a role in putting food on your table, including the more than 5,500 farm families in Connecticut.
“Connecticut farmers are an essential segment of our state’s economy—but also a critical component to the wonderful food that many of us gather around each Thanksgiving,” Governor Lamont said. “That is why, when preparing for this year’s Thanksgiving dinner, consider using Connecticut Grown products–from delicious turkey to incredible deserts and other beverages, Connecticut farmers provide families with affordable and nutritious food options. Make this year a true Connecticut Thanksgiving with Connecticut Grown.”
According to the National Turkey Federation, 46 million turkeys are eaten each Thanksgiving. Now is the time to place your order for a Connecticut Grown turkey. More than a dozen Connecticut turkey producers can be found at www.ctgrown.gov offering fresh or frozen, heritage or grass-fed, pastured raised birds. Nearly all of the ingredients for your appetizers, sides, beverages, and desserts can be found by stopping by a holiday farmers’ market, farm stand, farm winery, brewery, or your local grocery store that features products from neighboring farms.
“From a Connecticut Grown turkey to potatoes, winter squash, Brussel sprouts, root vegetables, cranberries, greens, cheese, milk, beer and wine, we can, and do, produce it here,” says Department of Agriculture Commissioner Bryan P. Hurlburt. “Farmers are the backbone of our nation and we are fortunate to have a diverse array of agriculture in Connecticut creating a bountiful harvest.”
If you are looking for ways to prepare your Connecticut Grown food, there are hundreds of recipes on our Pinterest board for you to try. We have you covered with traditional dishes, modern twists on a long-time favorites, and ideas for using up leftovers. Find those recipes, and more, by clicking here: https://www.pinterest.com/GrowCTAg/boards/
As you sit down with family and friends to celebrate all that you are thankful for, remember to thank a farmer.
The College of Agriculture, Health and Natural Resources (CAHNR) at the University of Connecticut contributes to a sustainable future through scientific discovery, innovation, and community engagement. CAHNR’s accomplishments result in safe, sustainable and secure plant and animal production systems, healthier individuals and communities, greater protection and conservation of our environment and natural resources, balanced growth of the economy, and resilient local and global communities. We epitomize the role of a land-grant university, which is to develop knowledge and disseminate it through the three academic functions of teaching, research, and outreach. In so doing, we improve the lives of citizens of our state, region and country.
The Department of Extension is seeking applicants for a full-time, non-tenure track Assistant/Associate Extension Educator, primarily based at the Windham County Extension Office in Brooklyn, CT (75% Extension), with teaching responsibilities (25%) at the UConn Storrs Campus. Position level/rank will be commensurate with experience working with Extension and/or teaching livestock production. Anticipated start date is July 2020.
This is a joint appointment between the Department of Extension and Department of Animal Science with administrative responsibility in the Department of Extension. The successful candidate is expected to establish an externally funded Extension program that meets critical needs and builds the knowledge base with multidisciplinary, collaborative opportunities in livestock production. Livestock species shall include but are not limited to beef, sheep, swine, goats and poultry. Faculty member will assess clientele problems and needs for Extension programs, and is expected to partner with other disciplines, programs, agencies, organizations and groups. Integrated programs may address basic and/or applied issues relative to livestock production including but not limited to animal health and nutrition, food safety and nutrient management. This position will extend the reach of UConn Extension by integrating distance learning technology into program delivery through computer applications, web pages, electronic mailings, multimedia, and emerging technologies. This will be accomplished by utilizing innovative approaches to deliver timely, evidence-based solutions for livestock-related issues to diverse clientele.
The candidate will also teach one course per semester in the Department of Animal Science (e.g. Livestock Management and Livestock and Carcass Evaluation). The incumbent is expected to effectively support and work across Extension and Animal Science teams, especially in applied research in the candidate’s area of expertise. The successful candidate is expected to work with other faculty members in a multidisciplinary team environment, develop a diverse portfolio of educational materials for Extension clients and scholarly materials for professional peers. To fulfill the extension mission, the successful candidate will perform other appropriate duties as needed or assigned.
This is a full-time position with generous benefits package. For more information on benefits, go to: http://www.hr.uconn.edu/benefits/index.html. Starting salary for this position will be commensurate with training and experience. This is an 11-month per year non-tenure track faculty position.
Select “Apply Now” to be redirected to Academic Jobs Online to complete your application. Applicants should submit a letter of application that addresses qualifications identified in the advertisement, a resume, writing sample, and a list of three references with contact information. Please demonstrate through your application materials how you meet the minimum qualifications and any preferred qualifications for this position.
Please reference Search #2020237 in your application submittal. Screening will begin immediately and will continue until a suitable candidate is found. Preference will be given to candidates that apply within the first three weeks.
Employment of the successful candidate will be contingent upon the successful completion of a pre-employment criminal background check. (Search # 2020237)
This position will be filled subject to budgetary approval.
All employees are subject to adherence to the State Code of Ethics, which may be found at http://www.ct.gov/ethics/site/default.asp.
The University of Connecticut is committed to building and supporting a multicultural and diverse community of students, faculty and staff. The diversity of students, faculty and staff continues to increase, as does the number of honors students, valedictorians and salutatorians who consistently make UConn their top choice. More than 100 research centers and institutes serve the University’s teaching, research, diversity, and outreach missions, leading to UConn’s ranking as one of the nation’s top research universities. UConn’s faculty and staff are the critical link to fostering and expanding our vibrant, multicultural and diverse University community. As an Affirmative Action/Equal Employment Opportunity employer, UConn encourages applications from women, veterans, people with disabilities and members of traditionally underrepresented populations.
Full details and information on how to apply is available at: http://web2.uconn.edu/uconnjobs/faculty/schools_colleges/cahnr.php
Stress has many causes and is a serious problem for those involved in agriculture. Unfortunately many folks try to deal with this quietly, showing a stiff upper lip, and by themselves – not the healthiest route to take. Join us in learning more about how to identify stressors, understanding ways to help yourself, and equally important, how to identify signs so you may be able to help your friends and colleagues.
This FREE one day “CT Ag Wellness Summit: Helping You to Help Others” is for farmers, producers, and ag service providers. Download the flyer and registration information. This important summit is a collaboration between the UConn Dept. of Extension and Dept. of Plant Science & LA, CT Department of Agriculture, CT Farm Bureau, Farm Credit East, CT Veterinary Medical Association, Tufts Veterinary Medical Center, CT NOFA, USDA-Risk Management Agency and CT Department of Mental Health & Addiction Services.
Date: Thursday, December 5, 2019
Time: 8:30 am – 3:30 pm
Where: Maneeley’s Conference Center, South Windsor
Colder weather is setting in, and that means that livestock owners will be feeding increased amounts of hay. How is the price consumers pay for hay set? The Zwick Center for Food and Resource Policy has a report, the Financial Analysis of Hay Production in Connecticut that is available for review at http://bit.ly/CostOfHay. It explains the cost of producing hay.
“Hay and grasses have lost their importance in commercial livestock operations because of substitution by various grains and oil crops like corn, sorghum, and soy. However, hay remains a primary feedstock for horses. The hay considered in this analysis is defined as dry hay in the form of small square bales. Furthermore, although hay can be made from a variety of grasses and legumes, this paper focuses on hay made from an orchard or timothy grass mix. This specific mix is a common choice among Connecticut hay producers and consumers because it is palatable for horses and is suitable for the growing conditions prevailing in much of the State.
From a broader policy perspective, hay could present an attractive option for land that is currently, or might potentially be, a part of the Connecticut Farmland Preservation Program (Connecticut Farmland Trust, 2015) but not used for farming. Therefore, understanding the financial returns associated with hay farming can provide valuable information to farmers, extension personnel, and policy makers.
The general objective of this report is to present a financial analysis for horse hay production in Connecticut using a representative farm model. The remainder of this report is organized into 5 sections. Section II provides a background concerning hay production. Section III explains the methodology used followed by the results in Section IV. The report ends with a summary and conclusion in Section V.”