We live in a mire of bacteria and viruses. Every day, we are exposed to pathogens and microbes that could make us sick. Fortunately, our immune systems can handle that, says Jim Lowe, DVM. What makes COVID-19 different?
Jim Morris understands setbacks and dashed dreams. Morris joined Chip Flory on AgriTalk to talk about his journey to the mound, but more importantly to share how his experiences can help America through a trying time.
40% of the pork packing capacity is currently idled, and even with the President's Executive Order, increased safety measures and social distancing at plants means processing capacity won't be back to 100% anytime soon.
Texas Beef Team members have been challenged to help out communities statewide by volunteering their time or donating food to their local food banks. The “Texas Beef Team Gives Back" initiative runs through August 31.
Meatpacking facilities have resumed operations this week following the President's Executive Order directing facilities to implement CDC and OSHA guidelines created for the meat sector response to COVID-19.
The COVID-19 outbreak created challenges for the food industry in Asia, with in-restaurant dining suspended in some countries for several weeks. But, demand for pork and beef has proven resilient at the retail level.
The market animal show in Augusta County, Va. was one of the first to move their livestock show online. The decision blossomed into a show of support and gratitude by both the community and 4-H, FFA members.