Act Now to Help Pass the USMCA

House to Take First Step Towards Full Ratification of USMCA

Provided by California Farm Bureau Federation

This Thursday, the House will take the first step towards full ratification of the renegotiated NAFTA known as the “US-Mexico-Canada Agreement” (USMCA). California agriculture exports $6.6 billion in goods to Canada and Mexico and supports more than 56,000 jobs.

Since NAFTA was implemented, U.S. agricultural exports to Canada and Mexico quadrupled from $8.9 billion in 1993 to $39 billion in 2017. After President Trump renegotiated NAFTA, the International Trade Commission determined that the USMCA would have a positive impact on the U.S. economy and a positive impact on U.S. agriculture. An additional $2.2 billion in exports is expected once this agreement is ratified.

Congress must pass USMCA to preserve the proven successes of NAFTA while enjoying greater access to dairy, chicken, and eggs. The agreement has positive updates for fruit exports, improvements in biotechnology, protected geographical indications, and strengthened sanitary/phytosanitary measures.

All in all, the USMCA is needed to bring more stability to the volatile trade market. Please reach out today to your U.S. Representative to urge their YES vote on this important agreement.

Click Here: ACT NOW for USMCA House Passage

California Ag Today2019-12-25T14:06:59-08:00December 18th, 2019|

FFA Student Anna Kelly Experimenting with Garlic Eggs

Anna Kelly Feeds Her Chickens Garlic to Flavor Their Eggs with Garlic

By Patrick Cavanaugh, Editor

It’s a very interesting concept, garlic eggs. Flavoring freshly-laid eggs with garlic. How to do it is very simple, according to Anna Kelly with the West Sacramento FFA at River City High School, who is working with a Blue Ameraucana chicken. She had the idea of replicating what your grandparents may have done. They just fed their laying hens some garlic.

Blue Ameraucana Chicken

They wanted to try to change their chickens’ diets cause their chickens were not eating much

And low and behold, the eggs started tasting as if they were seasoned with garlic.

Kelly got the idea of feeding her chicken garlic as a research project.

“I took one garlic clove, and I fed it to my chicken, whose name is Monster, and she loved it,” said Kelly. “And every time when I gave her daily garlic, she would meet me up at her bedding, and it was so cute.”

She found that her chicken wanted the garlic, and sure enough, the eggs had a garlic taste. She asked her culinary arts teacher, Cheryle Sutton to see if she could cook one of her chicken’s garlic eggs. The teacher said okay.

“I cut it up, and I asked several of my teachers to try it,” Kelly said. “And it was amazing; the teachers said it tasted like an actual garlic egg. No salt and pepper, no other additional seasonings.”

“What I’m hoping is to grow my project more. I am incubating more chickens, and I’m going to put them on the same diet. I want to test different varieties of chickens to see which one’s eggs taste more like garlic eggs,” Kelly explained.

Eventually, she may grow the project into a wholesale operation supplying grocery stores with garlic-tasting eggs.

To hear a podcast with Anna Kelly on her garlic eggs experiment, click here.

California Ag Today2021-05-12T11:17:08-07:00May 3rd, 2019|

Livestock Owners Asked to Weigh in on Fire Impact

Livestock Owners Should Participate in Fire Survey

By Pam Kan-Rice, UC Agriculture & Natural Resources

Preparing a farm for wildfire is more complicated when it involves protecting live animals. To assess the impact of wildfire on livestock production, University of California researchers are asking livestock producers to participate in a survey.

People raising cattle, sheep, goats, poultry, swine, horses, llamas, alpacas, aquaculture species or other production-oriented animals in California who have experienced at least one wildfire on their property within the last 10 years are asked to participate in the FIRE survey.

“We will aim to quantify the impact of wildfires in different livestock production systems,” said Beatriz Martinez Lopez, director of the Center for Animal Disease Modeling and Surveillance in the UC Davis School of Veterinary Medicine. “The idea is also to create a risk map showing areas more likely to experience wildfires with high economic impact in California.

“This economic and risk assessment, to the best of our knowledge, has not been done, and we hope to identify potential actions that ranchers can take to reduce or mitigate their losses if their property is hit by wildfire.”

Martínez López, who is also an associate professor in the Department of Medicine & Epidemiology at UC Davis, is teaming up with UC Cooperative Extension livestock and natural resources advisors and wildfire specialists around the state to conduct the study.

“Right now, we have no good estimate of the real cost of wildfire to livestock producers in California,” said Rebecca Ozeran, UC Cooperative Extension livestock and natural resources advisor for Fresno and Madera counties. “Existing UCCE forage loss worksheets cannot account for the many other ways that wildfire affects livestock farms and ranches. As such, we need producers’ input to help us calculate the range of immediate and long-term costs of wildfire.”

Stephanie Larson, UC Cooperative Extension livestock and range management advisor for Sonoma and Marin counties, agreed, saying, “The more producers who participate, the more accurate and useful our results will be.”

“We hope the survey results will be used by producers across the state to prepare for wildfire,” said Matthew Shapero, UC Cooperative Extension livestock and natural resources advisor for Ventura and Santa Barbara counties, “And by federal and private agencies to better allocate funds for postfire programs available to livestock producers.”

The survey is online at http://bit.ly/FIREsurvey. It takes 15 to 30 minutes, depending on the number of properties the participant has that have been affected by wildfire.

“Survey answers are completely confidential and the results will be released only as summaries in which no individual’s answers can be identified,” said Martínez López. “This survey will provide critical information to create the foundation for future fire economic assessments and management decisions.”

California Ag Today2021-05-12T11:17:09-07:00October 18th, 2018|

California Supplies Thanksgiving

California Feeds the Nation on Thanksgiving!

By Patrick Cavanaugh, Farm News Director

California ranks #8 in turkey production in the United States (2016), and we supply most of the western states from our poultry farms located in several areas in the state.

The famous Mrs. Cubbison’s Stuffing or “Dressing” originated from a ç, born in 1890 in the San Marcos area of San Diego County. In short, Cubbison graduated from California Polytechnical University in May 1920 with a degree in Home Economics having paid her way through school with the money she earned feeding the farm workers.

Cubbison created her popular stuffing in 1948 using broken pieces of the popular Melba toast and various seasonings. The factory in Commerce, California churns it out in mass quantities this time of year.

California farmers produce almonds, raisins, walnuts, prunes, figs, dates, apricots, pistachios, and pomegranates, right on up the food line.

These are all celebrated Thanksgiving foods.

Celery from the Oxnard and Ventura area completes the stuffing mix. Nutrient-dense carrots, lettuce and fresh spinach from Salinas now arrive, pre-washed and bagged, in your local produce department. Your Thanksgiving traditional green beans come from California growers.

An ample supply of freshly harvested oranges and kiwi fruit, table grapes, strawberries, and raspberries are shipped from many areas in the state. Seasonal features include sweet potatoes from the Merced, about an hour north of Fresno, plus all kinds and colors of potatoes and tomatoes, parsley, onions, and garlic—all crops are raised in California.

Nearly all the fruits, vegetables and nuts that are part of America’s Thanksgiving are sourced from California.

Don’t forget about the great varieties of wine grapes grown in the No. 1 agricultural state that are deftly crafted into delectable California wines.

Or the thirst-quenching Martinelli sparkling apple or grape cider from Watsonville California, near the Monterey Bay area. Local growers provide the tree-ripened fruit to the award-winning company that is still family-owned after almost 150 years and is managed by the founder’s grandson and great-grandson. Here’s something to discuss at your Thanksgiving meal: the company won its first Gold Medal at the 1890 California State Fair in Sacramento.

How about those heirloom and new apple varieties, plus those small round watermelons that we snack on or toss into a dessert fruit salad, topped with California pomegranate arils?

Of course, we raise poultry, and even California lamb, if you want to go that way. Here is a Did-you-know? challenge for your holiday meal: What are the most recent Presidental Thanksgiving Turkeys from California pardoned by United States presidents? (Answers are below.)

And by the way, you know that food-safety pop-up turkey timer that indicates when the turkey has reached the correct internal temperature? Public relations genius Leo Pearlstein and a turkey producer in Turlock, a small town north of Fresno in Stanislaus County, invented this Thanksgiving fixture.

Back in the 1960s, they were sitting in a room trying to solve the undercooked poultry challenge, when they looked up and noticed ceiling fire sprinklers. The sprinklers sprayed water when the room temperature became hot enough to melt a tiny piece of metal alloy in the mechanism. This innovative team of two applied the same concept to the pop-up timer!

With the exception of cranberries, our national day of giving thanks for a bountiful harvest is really a California Thanksgiving.

Here are some friendly topics for discussion at your Thanksgiving Table:

What is the name of the famous Thanksgiving stuffing that originated in California?
What beverage company that is still operating won its first Gold Medal at the 1890 California State Fair?
How was the pop-up timer invented and by whom?
How does high does California rank in U.S. turkey production?
What are the most recent Presidental Thanksgiving Turkeys from California pardoned by United States presidents?

In 2010, President Obama pardoned Apple, a 45-pound turkey from Modesto, California-based Foster Farms; and alternate bird Cider.

In 2015, President Obama pardoned Apple, a 45-pound turkey and an alternate 43-pound bird named Honest, again from Foster Farms.

The Presidential Turkey flock are Nicholas White turkeys, which originated in California’s Sonoma Valley in 1957. Today, the Nicholas White is the industry standard. (Foster Farms)

California Ag Today2021-05-12T11:17:10-07:00November 20th, 2017|

Meat Consumption Expected to Rise

Lowell Catlett On Ag, Part Three

Meat Consumption Increases as Population Rises

By Jessica Theisman, Associate Editor

Lowell Catlett, who is a Regents Professor emeritus in Agricultural Economics and Agricultural Business and Extension Economics and was the Dean of the College of Agricultural, Consumer and Environmental Sciences at New Mexico State University until he retired in 2015, told California Ag Today that increased income for the lower to middle classes is leading to an increase in meat consumption.

“As their incomes rise and they want to change their diets,” Catlett explained, “the first change they want to make is meat-based proteins. When we [isolate] just the income effect of the world getting more money, we must increase global meat output in the next 20 years by 50 percent. As of 2014, the average adult American consumed approximately 198 pounds of meat annually. By 2024, that number is expected to rise to 207.5 pounds.”

A surge in meat consumption requires increased grazing acreage for those production animals. “If the world grows to 9 billion people,” Catlett said, “we must double meat-based proteins — whatever they may be. I maintain most will come from intensive animal operations that are well-managed, more efficient, have a small impact on the environment, and cater to the overall physical health of the animal.”

“We’ll be doing most of that global meat supply in the United States because we have the infrastructure to provide those intensive animal operations,” Catlett said.

Patrick Cavanaugh2021-05-12T11:17:10-07:00March 28th, 2017|

Avian Flu Risk is High

Protect Poultry from Avian Flu

University of California poultry experts are urging poultry owners to examine biosecurity for their flocks after avian influenza was confirmed in commercial chickens in Tennessee by the USDA Animal and Plant Health Inspection Service on March 5. To protect the birds’ health, UC scientists recommend taking measures to prevent poultry from coming into contact with wild birds.

“Based on the initial sequence of the virus, the source of the virus is thought to be waterfowl,” said Maurice Pitesky, UC Cooperative Extension poultry specialist in the School of Veterinary Medicine at UC Davis. “This is consistent with the current understanding of how avian influenza spreads and evolves. Specifically, juveniles are infected at breeding locations and travel south in the fall carrying virus. As the waterfowl move southward, they are more likely to interact with other species, increasing the risk of interspecies transmission and formation of new varieties of avian influenza.”

The case in Lincoln County, Tenn., is the first report of highly pathogenic H7 avian influenza in commercial poultry in the United States this year. The flock of 73,500 affected chickens is located within the Mississippi Flyway, one of four North American flyways for migratory birds.

“Lincoln County is located in one of the medium-high risk areas that were identified by our risk map, said Beatriz Martínez López, director of the Center for Animal Disease Modeling and Surveillance in the School of Veterinary Medicine at UC Davis.

The UC Agriculture and Natural Resources researcher, who studies risk factors for the spread of avian influenza, noted that California is within atthe Pacific Flyway.

“We need to increase awareness of poultry producers to maximize the biosecurity implemented in their operations, particularly in those located in high-risk areas, mainly farms that are in close proximity to wetlands or other wild bird feeding and resting areas,” Martínez López said.

Poultry owners can identify biosecurity strengths and weaknesses for their own farm or backyard flock by filling out a free survey designed by Martínez López and other poultry experts. People who raise chickens, quail, ducks, turkeys, geese or other birds anywhere in the United States are invited to use the resource. At the end of the survey, participants receive specific research-based recommendations of biosecurity measures they can apply on their own types of farms. The poultry biosecurity survey is available in English http://bit.ly/2kkMycf and Spanish http://bit.ly/2mjO13G. The survey takes 15 to 20 minutes to complete and will be open until June 1.

If you would like UC Cooperative Extension to notify you if there is an avian influenza outbreak in your area, sign up on the California Poultry Census page: http://ucanr.edu/sites/poultry/California_Poultry_Census.

Owners of backyard chickens who observe illness or increased mortality among their birds should call their veterinarian or the California Department of Food Agriculture sick bird hotline at (866) 922-BIRD (2473).

For more information about raising poultry, visit http://ucanr.edu/sites/poultry.

Patrick Cavanaugh2021-05-12T11:17:10-07:00March 15th, 2017|

California Proudly Provides Most of Thanksgiving Feast to America

Enjoy Your Thanksgiving Feast

From California’s Farms to Your Table

By Patrick Cavanaugh, Farm News Director

Turkeys come from several areas of the state, and while California is ranked No. 7 in turkey production, we do supply most of the western United States.

The famous Mrs. Cubbison’s dressing comes from Sophie Cubbison, a California entrepreneur who was born in 1890 in the San Marcos area of San Diego County. A longer fascinating story made short: In May 1920, she graduated from California Polytechnical University with a degree in Home Economics. In 1948, she added seasoning to broken pieces of the popular Melba toast to make stuffing. A factory in Commerce, California churns it out this time of year.

Farmers and farmworkers in California produce almonds, raisins, walnuts, prunes, pistachios, figs and dates, apricots, pumpkins, pecans and pomegranates. . . right on up the food line.

These are all part of the American Thanksgiving feast.

Celery from the Oxnard and Ventura area, and the rest of the ingredients for the stuffing mix, plus carrots, lots of crisp lettuce and fresh spinach from Salinas — all these greens waiting for you, already washed and bagged in the produce department. The green beans in your casserole come from California growers.

You’ve got oranges and kiwi fruit, table grapes, strawberries, raspberries freshly harvested from the Salinas and the San Joaquin Valleys. You’ve got sweet potatoes from Merced County — this is their pinnacle season. You’ve got all kinds, colors and sizes of potatoes and tomatoes, plus parsley, onions and garlic. . . all grown in California.

Practically all the fruits, vegetables and nuts make America’s Thanksgiving celebrations festive, and nearly all of them come from California.

And don’t forget about the great variety of California winegrapes cultivated by California growers and then crafted with great care into great California vintage.

Wait! We grow firm, juicy apples and those small round watermelons that are a great snack or accent to a flavorful dessert fruit salad. And besides poultry, we even have California lamb, beef, rice or pasta—if you want to go that way.

Of course, you’ve got Martinelli’s sparkling apple or grape cider from Watsonville, near the Monterey Bay area. Local growers provide the tree-ripened fruit to the award-winning company, which is still family-owned and is run by the founder’s grandson and great-grandson.

At more than 140 years old, Martinelli’s is merely one century younger than our nation. In fact, the company received a first place award at the California State Fair in 1890.

By the way, do you know that little pop-up turkey timer that indicates when the turkey has reached the correct internal temperature? Food public relations genius Leo Pearlstein¹, along with a turkey producer from Turlock, invented that gizmo. Pearlstein, who handled the promotions for the California Turkey Advisory Board, was contemplating the enduring Thanksgiving conundrum—how long to cook the turkey and how to figure out when it is done?

Pearlstein said he and the turkey rancher were sitting in Pearlstein’s test kitchen mulling over ways consumers could determine when the turkey was done. They noticed the fire sprinkler system overhead. When the kitchen gets too hot, the fire sprinkler turns on. A metal alloy in the sprinkler is activated or melted when subjected to the high temperature of a fire in the room (185 degrees Fahrenheit). They applied that concept to the pop-up timer.

Officially, the National Turkey Federation advises consumers also use a conventional meat thermometer to verify that the cooked turkey’s internal temperature reaches:

165 degrees F to 170 degrees F in the breast or
175 degrees F to 180 degrees F in the thigh and
165 degrees F in the center of the stuffing.

Except for cranberries, it is really a California Thanksgiving.

¹Leo Pearlstein is founder and president of Lee & Associates, Inc., a full-service public relations and advertising firm, which he opened in 1950. According to the company website, he currently runs the company with his partners, two of his sons, Howard and Frank Pearlstein. He is also founder and director of Western Research Kitchens, the food and beverage division of his agency. He is considered a pioneer food consultant and his agency was recently named as one of the top agencies in the country that specializes in food and beverage clients.

For more food safety guidelines, the United States Department of Agriculture (USDA) Food Safety and Inspection Service (FSIS) provides this portal.

California Ag Today2021-05-12T11:17:11-07:00November 23rd, 2016|

Celebrating California Agriculture . . . on World Vegan Day!

Celebrate World Vegan Day!

Peterangelo Vallis, executive director of the Fresno-based San Joaquin Valley Wine Growers Association, has an insightful viewpoint on California agriculture. That’s why California Ag Today considers him to be our Ambassador of Agriculture, and we’re glad he’s on our team.

In Celebration of World Vegan Day, Peterangelo Vallis addressed the need for California farmers to think about and engage with all the people who eat fruits and vegetables, including vegans*, environmentalists and fringe groups:

Well, vegans and environmentalists eat more fruits and vegetables than anybody. Guess what we make?

Look, I love a juicy steak, the same as most people. But frankly, most of my plate is vegetables. If somebody is buying something, they’re buying vegetables, and they want fresh vegetables. Vegans can get those in California, because they’re close enough to us. Let’s face it, these are highly perishable items and they’re going out there. Yet, we tend to vilify the same people that are paying our bills by buying our stuff.

Criticizing vegans is crazy. You don’t see Louis Vuitton making fun of middle-aged women. It’s just not what happens because they want you to buy more bags.

Everybody eats fruits and vegetables. If they don’t, they should, and vegans are just an extra boon to California Agriculture. Look, people eat fruits, vegetables, milk, cheese, meat, everything. Without people eating, we don’t have jobs. The more population growth, the more people who need to eat. These are our customers.

We do a terrific job of turning [vegans] off to us. Look, we should be their favorite people and favorite sub-set of the population. We help keep them alive and healthy, and with shiny hair and good skin, because they’re eating all of our ridiculously safe and clean foods that you really can’t get anywhere else in the hemisphere.

*According to the Loma Linda University School of Public Health, Department of Nutrition’s, “The Vegetarian Food Pyramid,” Vegetarian is a broad term meaning a diet that excludes meat, fish and poultry. Vegans are vegetarians who do not consume any dairy products, eggs or animal flesh.

California Ag Today2016-11-01T14:00:37-07:00November 1st, 2016|

Fresno County Agricultural Value Declines in 2015

Drought, Lower Commodity Prices and Production Issues Drive Report Down

The Fresno County Department of Agriculture’s 2015 Crop and Livestock Report was presented to the Fresno County Board of Supervisors TODAY. Overall, agricultural production in Fresno County totaled $6.61 billion, showing a 6.55 percent decrease from 2014’s $7.04 billion.

“The strength of Fresno County’s agricultural industry is based upon the diversity of crops produced. This year’s report covers nearly 400 commodities, of which, 62 exceed $1 million in value,” said Fresno County Agricultural Commissioner/Sealer of Weights and Measures Les Wright. “The lack of a reliable water supply continues to fallow productive land,” Wright continued.

Les Wright, Fresno County Ag Commissioner

The annual crop report provides a chance to examine changes and trends in crop acreage and yields. Amounts in the report reflect the gross income values only (income before expenses) and does not reflect net return to producers.

According to the released figures, an increase was seen in vegetable crops (4.95% = $59,025,000). Decreases occurred in field crops (41.99% = $134,995,000), seed crops (30.80% = $10,437,000), fruit and nut crops (6.6% = $229,551,000), nursery products (25.65% = $16,088,000), livestock and poultry (9.44% = $118,769,000), livestock and poultry products (31.38% = $199,769,000), apiary (2.39% = $1,735,000) and industrial crops (54.38% = $3,992,000).

“Every day, millions throughout the world are eating food that originated in Fresno County,” said FCFB CEO Ryan Jacobsen. “The magnitude of this industry does not occur by happenstance. Generation upon generation of agricultural infrastructure has been built to feed an unbelievably productive, wholesome and affordable food supply.

Ryan Jacobsen, CEO Fresno County Farm Bureau

“I continue to remind all—eaters; elected officials; local residents who benefit from a healthy, vibrant farm economy; and those whose jobs depend upon agriculture—that we must not take what we have for granted,” continued Jacobsen. “By not addressing our challenges head-on, whether it be water supply reductions, labor issues, governmental red-tape, etc., we are allowing our economy, our food and our people to wilt away. The direction of the Valley’s agricultural industry explicitly determines the direction of the Valley as a whole.”

One popular component of the report is review of the county’s “Top 10 Crops,” which offers a quick glimpse of the diversity of products grown here. In 2015, these crops accounted for three-fourths of the report’s value. Added to this year’s list were mandarins (9) and oranges (10). Mandarin demand continues to push acreage upwards. Dropping out of the Top 10 was pistachios and cotton. Pistachio production was significantly reduced last year due to the “blanking” issue that left many shells without nuts, and cotton acreage continues to be depressed due to reduced water supplies and fallowed land.

For a copy of the full crop report, contact FCFB at 559-237-0263 or info@fcfb.org.

Fresno County Farm Bureau is the county’s largest agricultural advocacy and educational organization, representing members on water, labor, air quality, land use, and major agricultural related issues. Fresno County produces more than 400 commercial crops annually, totaling $6.61 billion in gross production value in 2015. For Fresno County agricultural information, visit www.fcfb.org.

California Ag Today2021-05-12T11:05:49-07:00August 9th, 2016|

Poultry Industry Doing Well, for Now

Poultry Industry Shines, Like a Canary in a Coal Mine

By Patrick Cavanaugh, Farm News Director

Bill Mattos, president of the California Poultry Federation, based in Modesto, reported the state’s poultry industry is doing well despite new regulations and wage increases. “First of all,” he explained, “it looks like chicken has taken over as the [category of] highest meat consumption now in the United States. It’s getting more and more popular, so that’s good,” Mattos noted.

“Also, the best thing is the industry seems to be weathering the Highly Pathogenic Avian Flu (HPAI) A (H5N1) storm,” he continued. “In California, we’re doing our due diligence with biosecurity. We don’t have any Avian Influenza. We’ll knock on wood for that.”

“The industry is also enjoying lower feed costs. That’s 60% of our cost, so that’s good news,” he added.

And, poultry industry employees have job security. “It doesn’t look like there will be fewer employees in the industry over the next few years, and we’d like to have more,” he said.

Notwithstanding the good news, challenges loom on the near horizon. “The Air Quality and Water Quality Control Boards are regulating a lot of different industries,” Mattos observed. “They’re starting to look at the poultry industry now that they have completed the dairy rules. We’re very concerned about those issues, so we are trying to work with the boards to explain to them what we do and how our business runs,” noted Mattos.

The updated minimum wage requirement may hurt the California poultry industry, another big concern of Mattos. “We supply half the chicken consumed in California. The other half comes from out of state. Without the same minimum wage requirements, we’re going to be at a disadvantage. We’re looking into the different possibilities—what we can do—to offset that.”

“You will be seeing some new things coming out from the poultry industry as we look at the ramifications of the new minimum wage,” explained Mattos. “We can’t compete with that. They are going to be taking a lot more percentage away from us, which may cost us some jobs if we don’t work this out.”

“With the minimum wage hike, California lawmakers are trying to appease workers. But it really affects businesses. Ours happen to be mostly in the Central Valley, which is the hardest-pressed area for unemployment. It isn’t a good place to have to follow wage requirements like you’re seeing in San Francisco and Los Angeles. It frankly makes no sense in the Central Valley,” said Mattos.

California Ag Today2021-05-12T11:17:13-07:00July 21st, 2016|

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California Ag News…
At Your Fingertips!

House to Take First Step Towards Full Ratification of USMCA

Provided by California Farm Bureau Federation

Anna Kelly Feeds Her Chickens Garlic to Flavor Their Eggs with Garlic

By Patrick Cavanaugh, Editor

Livestock Owners Should Participate in Fire Survey

By Pam Kan-Rice, UC Agriculture & Natural Resources

California Feeds the Nation on Thanksgiving!

By Patrick Cavanaugh, Farm News Director

Lowell Catlett On Ag, Part Three

Meat Consumption Increases as Population Rises

Protect Poultry from Avian Flu

Enjoy Your Thanksgiving Feast

From California’s Farms to Your Table

By Patrick Cavanaugh, Farm News Director

Except for cranberries, it is really a California Thanksgiving.

Celebrate World Vegan Day!

Peterangelo Vallis, executive director of the Fresno-based San Joaquin Valley Wine Growers Association, has an insightful viewpoint on California agriculture. That’s why California Ag Today considers him to be our Ambassador of Agriculture, and we’re glad he’s on our team.

In Celebration of World Vegan Day, Peterangelo Vallis addressed the need for California farmers to think about and engage with all the people who eat fruits and vegetables, including vegans*, environmentalists and fringe groups:

Fresno County Agricultural Value Declines in 2015

Drought, Lower Commodity Prices and Production Issues Drive Report Down

Poultry Industry Shines, Like a Canary in a Coal Mine

By Patrick Cavanaugh, Farm News Director

Sign Up For Our Newsletter!

California Ag News… At Your Fingertips!

California Ag News…
At Your Fingertips!