Remember that picture I posted last week of all the flooding near my house. Well, here’s a new one. From this week:
I can tell you one thing: the farmers I work with are ready for the rain to stop. But, at least we still have our sense of humor:
But enough with water. Let’s move on to this week’s Weekly Round Up!
- In the interest of full disclosure, I’m a judger. No, not a judgey person — at least I hope not — a judger. As in dairy and horse judger. I spent much of my youth at a horse or dairy judging contest, placing rings of four animals and then prepping for reasons. And those judging days, filled with reasons and rings of animals, helped me develop my public speaking, confidence and decision-making skills. Oh, and everything else on this list, too. I mean, the pacing. Oh, the pacing. SO. TRUE.
- This, because truer words were never spoken.
- This post, from Fitness Reloaded, about the safety of conventionally-produced food vs. organic food. Did you know that organic doesn’t necessarily mean safer?
- And speaking of chemicals, did you know this?
- This post, from Raised Right in a Barn, which just couldn’t be more true. Those blue ribbons were great, but I learned more, especially initially, from the red, yellow and green ones. And for you parents out there, regardless of whether your kids grow up on a farm or not, this is still true. It’s okay to let them lose from time to time. It builds character. And determination.
- This one, because it’s pretty awesome. And true.
- And finally, this from Southeast Ag Net, by way of the University of Florida. For those of you not familiar with beef cattle, Angus are arguably the most popular breed. They’re easy to keep, easy to breed, and easy to sell. Up until recently, you could only get Angus in one of two colors: red, or the more popular, black (ever seen the ‘Certified Black Angus’ label on those steaks you buy?) However, through selective breeding over the last 20 years, researchers at the University of Florida have developed a black hide, white hair Angus that they feel will bring new depth to the beef industry. Check it out for more information on why they think so.