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CARROLLTON, Ohio — The Appalachian Staple Foods Collaborative is hosting a field day on Friday, Sept. 30 in Carrollton to share information about North Central SARE grant research to develop a culinary chestnut flour. Learn about the SARE-funded grant project to develop value-added products made from Grade B chestnuts, tour the nut processing facility, sample chestnut products, and more! The Appalachian Staple Foods […]
NEW BRUNSWICK, N.J. — When it comes to producing peaches, New Jersey, with help from Rutgers scientists, does its part in keeping up with the competition. The round, slightly furry tree fruit is commercially produced in roughly 20 states. New Jersey sits among the top five peach producers alongside California, South Carolina, Pennsylvania and Georgia. […]
UNIVERSITY PARK, Pa. — A new genomic study of the rarest pine tree in the world, the Torrey pine, aimed at bolstering the case for a genetic rescue of the species barely surviving in the western U.S., revealed the complexity and risk associated with the endeavor. However, a tree geneticist at Penn State who oversaw […]
DENVER, Colo. — The American Lamb Board (ALB) has sponsored several activities with the American Culinary Federation (ACF) throughout the years to grow awareness and expand usage of American Lamb among chefs. This month, American Lamb information and bites of Vindaloo Lamb Salami were shared with catering and fine dining chefs as well as culinary […]