Center for Regenerative Agriculture

Resources

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  Upper Peninsula farm hosts successful Soil Health Academy

  Published on October 3, 2024
  Gabe Brown and Allen Williams train farmers in regenerative agriculture principles.

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  Monitoring and Data Collection: A Summer Journey Through Regenerative Agriculture

  Published on August 14, 2024
  Monitoring and Data Collection: A Summer Journey Through Regenerative Agriculture

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  Planning for the unexpected

  Published on May 1, 2024
  Knowing your context is important on your farm. But what happens when your context changes unexpectedly? No matter how well you plan, make goals, or manage your farm you will experience unexpected weather events.

• MSU has audacious goal: Cattle production that actually helps water quality

  Published on August 8, 2024
  

• A New Study on Regenerative Grazing Complicates Climate Optimism

  Published on January 6, 2021 by Civil Eats
  

• First cow embryonic stem cells could lead to healthier, more productive livestock

  Published on February 5, 2018
  

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  CANR Unveils Farm Bureau Pavilion at Special Celebration

  Published on July 16, 2025
  Leaders from the College of Agriculture and Natural Resources, MSU and Michigan Farm Bureau gathered on Tuesday, July 15, to unveil the newly re-named Farm Bureau Pavilion.

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  The hidden cost of liver abscesses for the cattle producer

  Published on July 16, 2025
  The cost due to liver abscesses is more than condemned livers.

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  West central Michigan tree fruit update – July 15, 2025

  Published on July 16, 2025
  Cherry harvest is in full swing, and apricots are being harvested.

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  Southeast Michigan fruit update – July 15, 2025

  Published on July 16, 2025
  Blueberry and raspberry harvests continue while early peaches and apples come to market.

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  Scanner data show beef and pork producers capture a larger share of retail sales

  Published on July 16, 2025
  Using retail scanner data in place of publicly available data to calculate farmers’ share of the retail dollar reveals farmers receive, on average, 9.0 and 3.1 percentage points more of retail beef and pork dollars, respectively.