• Foods containing GMOs have no safety concerns


    Genetically engineered foods have been available to consumers since the mid- to late-1990s. In fact, most of us have eaten food that contains ingredients from GMO crops without even knowing it.

    So how do you know which foods contain a genetically modified crop as an ingredient?

    Well, that’s not so easy.

  • Nutrient management plan basics aid farmers


    Manure can be a valuable fertilizer if you store and use it correctly on your farm. But just how valuable? A recent University of Kentucky research project studied 10 cattle in a confined area for 200 days.

    In that time period, the animals created an estimated 62 tons of manure. When compared to fertilizer prices the nutrient value of the manure was worth more than $2,100.

    So maybe it’s better to focus on the value rather than seeing manure management as a time-consuming hassle.

  • Reinvent your Thanksgiving feast a day or two later

    Many people would sum up their Thanksgiving experience by saying, “it was a feast.” However, with most feasts there is the potential for leftovers and Thanksgiving is no different.
    Many of us are acquainted with leftover turkey sandwiches, turkey enchiladas and even turkey potpie. The Academy of Nutrition and Dietetics suggests the following as a means of reinventing Thanks-giving leftovers:
    l Prepare turkey soup. Boil the carcass and add diced sweet potatoes, green beans and other vegetables.

  • 2015 Goat and Sheep Webinar Series, Dec. 3

    The University of Kentucky, Kentucky State University and Purdue University are    co-sponsoring the 2015 Goat and Sheep Webinar on Thursday, December 3, 2015 from 7:00 – 9:00 p.m. The webinar will focus on herd health and production.
    The Trimble County Cooperative Extension Service will be hosting this webinar session. Presentation schedule is as follows:

  • Talking turkey: Tips for selecting and preparing your special holiday bird

    To ensure that foodborne illness isn’t a guest at your holiday table, follow these tips from USDA when buying and preparing your turkey.
    When buying a turkey, allow one pound per person. If you buy a fresh turkey, check the “sell by” or “use by” date to make sure that it really is fresh, and buy it only 1 or 2 days before you cook it.

  • Using body condition scores as indicators of herd health

    Early winter is an optimum time to prepare your spring-calving herd for reproductive success. Adequate nutrition from about 50 to 80 days prior to calving is critical to maximizing a cow’s ability to rebreed and maintain a 365-day calving interval according to Les Anderson, University of Kentucky Extension Beef specialist. A cow that gets inadequate nutrition or is thin at calving and breeding will take longer to come into heat and will require more services to conceive.

  • Keep holiday portion sizes in check
  • Holiday travel tips

    With the holiday season quickly approaching, many families are in the process of planning trips to visit family and friends. Unfortunately, the holidays can often be the most expensive time of the year to travel, especially if you are flying. Below are some travel tips that may help you save money during the holiday season:
    Book early. If you have yet to book a hotel room or plane tickets, book soon. Booking airline tickets, rental cars and hotel rooms early is a great way to save money.

  • Trimble Extension agent says Help TCHS FFA this weekend!

    Trimble County High School Vocational Agriculture teacher Courtney Scott is seeking your help in raising funds for their FFA chapter. Courtney has obtained the assistance of Craig and Landreth Chrysler, Dodge, Jeep, Ram dealership for a “Ride and Drive” event this weekend on Saturday October 31st. The event runs from 10:00 AM to 5:00 PM. Supporters of FFA are encouraged to stop by, take a test drive and complete a survey. One hundred test drives will raise $2,000 for our local FFA chapter. The dealership is located at 6424 West Highway 146 in Crestwood, KY 40014.

  • All about pumpkins

    Few things say fall better than pumpkins. Whether you use them to cook, decorate or carve, chances are a pumpkin in some form or fashion will be a part of your seasonal celebrations. In fact, 80 percent of the U.S. pumpkin supply is available in October.
    Here are some interesting facts about the season’s favorite gourd.
    Pumpkins originated in Central America and get their name from the Greek word pepon, which means large melon. Pumpkins are in the same family with cucumbers, squash, zucchini and melons.