Bluebonnets not a free pass to trespass
By Jessica Domel It finally feels like spring has officially sprung. The grass is greener, the sun is shining and Texas wildflowers have returned. It’s one of my favorite times of the year. There’s nothing quite like driving down a country road and seeing fields upon fields of vibrant reds, yellows and blues. To me, [...]
Why be an ag grad?
By Shala Watson I didn’t grow up on a farm. I wasn’t active in FFA or 4-H when I was in high school. You could say I’m not your “typical” agricultural student. But I’m about to graduate with a degree in agricultural communication. How did I get there? It’s simple. I grew up in a [...]
Lemon Meringue Pie
By Kelly Bogard Spring has sprung. The trees and flowers are beginning to bloom. Days are getting longer. I'm not sure why, but this time of year I think about lemons. If it's lemon-scented, flavored or colored, you can bet I'm on board with it in the spring. Maybe it's the clean fresh smell or [...]
Grocery Price Watch: Food prices keep dropping
By Julie Tomascik More bang for your buck. That’s exactly what we saw in first quarter grocery prices. Because food prices are falling. Even for proteins. Why? Well, the cow herd is growing. More cattle on ranches means more beef at the meat counter. And less expensive feed and cheaper fuel are helping drive down [...]
Peanut Brittle
By Kelly Bogard Packed with protein and robust flavor, peanuts are one of my favorite midday snacks. March is National Peanut Month, and I'm so excited to celebrate. And with any celebration you need something sweet, right? I've already shown you how to make peanut butter and peanut butter cookies, so I thought this week [...]
Modern-day agriculturalists in the food conversation
By Justin Green Growing up in rural Texas, farmers and ranchers have always had a style that’s all their own. Dusty jeans, worn boots and a sweat-stained hat. They meet for early morning coffee shop talk of weather and markets. Drive away in pickups with their Hooves & Horns calendar stuck to the dash, ready [...]
