When students walk into Anna Dilger’s classroom, they can expect play dough, cartoons and dancing. But her students aren’t kindergartners; they’re college students. And they’re learning from one of the best.
Beef producers know grazing land is in short supply. With more acres being developed or converted to cropland, cow-calf operations may consider alternatives to traditional pasture management.
Plant-based burgers often promise protein comparable to their animal-based counterparts, but the way protein is expressed on current nutrition labels – a single generic value expressed in grams – can be misleading.
The University of Illinois meat science research group was wrapping up a big project and the meats judging team was preparing to host a regional contest. Then, in the blink of an eye, COVID-19 sent everyone home.
