What would happen to producer profits if Roundup Ready sugar beet technology was no longer available and how facilitators help Wyoming citizens make group decisions received first and second places in the University of Wyoming’s Reflections magazine.
Reflections highlights research in the College of Agriculture and Natural Resources and is a publication of the Wyoming Agricultural Experiment Station (AES). An anonymous group of faculty members and researchers in the college rank the articles.
Scientists in the Departments of Agricultural and Applied Economics and Plant Sciences found that producers who use Roundup Ready sugar beet seed, and assuming a 2-ton per acre increase because of the technology, gain on average $95 per acre more than if low-cost, conventional tillage and seed was used. If a producerutilizes high-cost, conventional production practices, the Roundup Ready system is $107 more profitable without any yield increase and $223.73 more profitable if assuming a 2-ton/acre yield increase for the Roundup Ready system.
Authors are associate professor Chris Bastian, assistant professor John Ritten, and research scientist Brian Lee, who is based at the James C. Hageman Sustainable Agriculture Research and Extension Center, in the agricultural economics department, and assistant professor Andrew Kniss in plant sciences.
Learning about food dehydration techniques and equipment is the focus of two free programs sponsored by the University of Wyoming Extension this June in Cody and Powell.
The Cody program is 12:10-12:50 p.m. Tuesday, June 11, in the EOC room in the basement of the Park County Courthouse. Participants are welcome to bring their lunch.
The Powell program is 5:10-5:50 p.m. in the Powell Library.
Phyllis Lewis, nutrition and food safety educator based in Worland, will lead the programs and share her knowledge of dehydrating fruits, vegetables and meats for jerky.
“Dried foods make healthy, light-weight trail snacks on summer expeditions,” said Sandra Frost, extension educator. “Not all dehydrators are created equal. Come and learn about dehydration efficiency and safety.”
No RSVP is necessary. For moreinformation, contact Frost at 307-754-8836 or firstname.lastname@example.org.
The probate process is slow and can be costly, yet many people do not know how to avoid the process.
To help, UW Extension is offering “Avoiding Wyoming Probate” during its estate planning webinar series. The webinar is 7 p.m. Thursday, June 6, andpresented by attorney Aaron Lyttle of Long Reimer and Winegar.
“Probate can be a complicated, expensive and time-consuming process,” said Bill Taylor, UW Extension educator. “Aaron will share insight on what the process is and describe ways to avoid it, including Wyoming’s new transfer on death deed.”
Afternoon sessions at Sheridan College for producers and for homeowners follow crop variety trial tours in the morning near Wyarno during the Sheridan Research and Extension Center (ShREC) Field Day Saturday, June 15.
Registration begins at 9 a.m. and tours start at 9:30 at the Wyarno site seven miles east of the Sheridan Information Center on 5th street, said Valtcho Jeliazkov, ShREC director.
Tours include reclamation projects, a reclamation project using coal-bed methane water, alfalfa variety and sainfoin trials, a homeowner turfgrass demonstration trial, trials with oilseeds for biodiesel production and organic gardens. Also toured will be high tunnel grape production and the apple orchard.
The venue then switches to the Sheridan College Science Center building for a tour of the Adams Ranch forage trial and vineyard, and also forage, oilseeds, specialty crops and sugar beet trials close to the science building. Lunch will be provided to anyone who registered at Wyarno or who RSVPs in advance, said Jeliazkov. RSVPs are requested by Monday, June 10, by calling 307-737-2415 or by email at email@example.com.
Information about diabetes, gluten-free foods, planning nutritional menus and what children eat in Park County School District No. 1 are topics for a nutrition panel sponsored by University of Wyoming Extension.
The panel is 11:30 a.m.-12:50 p.m. Thursday, June 6, at the Homesteader Museum in Powell.
“You are welcome to bring your lunch and enjoy it while listening,” said Sandra Frost, extension educator.
Those leading discussions include: Katy Asay, a registered dietician and certified diabetes educator from Powell Valley Healthcare, who will discuss nutrition and diabetes; Jill Smith, owner of Gluten Free Oats, who will discuss nutrition and allergies; Phyllis Lewis, extension nutrition and food safety educator, who will describe how to design nutritious meals; and Deb Eckhardt, food service director at Park County School District No. 1, who will discuss the latest in school food policy and selection.
The event is part of programming that revolves around a Smithsonian Institution traveling exhibit called Key Ingredients: America by Food, which will be on display at the Homesteader Museum Aug. 24 through Oct. 25.
“The exhibit examines food in American life and its relationship with our history and culture,” said Frost.