Sample News
-
Young calves fed starter benefit from supplemental forage
Published on May 18, 2023
The amount of forage needed by young calves consuming starter will vary depending on a variety of nutritional factors. -
Soybean planting depth considerations when planting into dry soil conditions
Published on May 18, 2023
How to identify and achieve the optimum planting depth if you are faced with dry soil conditions. -
Southwest Michigan field crops update – May 18, 2023
Published on May 18, 2023
Near-perfect spring weather has allowed for a continued surge in planting progress…now we just need enough soil moisture to get the crops up and established. -
Planting dates and corn yield in Michigan
Published on May 18, 2023
When do planting delays hurt yield? Exploring USDA data and field trial results. -
Michigan vegetable crop report – May 17, 2023
Published on May 18, 2023
Vegetable planting progress is on or ahead of schedule in most places. -
Checking bulls to see if they are ready for the season
Published on May 17, 2023
Breeding soundness exams can identify bulls that will not make for a successful calf crop next spring. Michigan State University Extension works with farmers and veterinarians to get bulls checked. -
A guide to aphids that feed on garlic mustard in Michigan
Published on May 17, 2023
Can these tiny insects help in the fight against invasive plants? -
West central Michigan small fruit update – May 17, 2023
Published on May 17, 2023
The 2023 blueberry season is already in progress. In Van Buren, Allegan and Ottawa counties, varieties like Wayman, Bluetta, Bluecrop and Elliott are going from full bloom to 75%, 75%, 50% and 25% bloom, respectively. -
Improvements coming to St. Clair County annual 4-H and Youth Fair
Published on May 16, 2023
MSU Extension tourism educators partner with St. Clair County 4-H Fair Board to pilot First Impressions visitor assessment and capture feedback to drive future developments. -
MSU Extension online meat cutter training course available
Published on May 16, 2023
Self-paced online course covering beef and pork cutting along with meat science essentials.