MDC recommends early blooming native trees for spring landscaping

Trees with white blooms are too common this spring in many Kansas City area fence lines, parks, and meadows, because non-native Callery pear cultivars planted as ornamentals have hybridized and become very invasive. They invade where they’re not wanted and choke out valuable native trees, shrubs, and wildflowers that nurture songbirds and butterflies. The Missouri Department of Conservation (MDC) urges gardeners and landscapers to consider planting native trees with colorful spring blooms as ornamentals.

Missouri 4-H career-readiness programs get $75,000 boost from Healthy Blue's affiliated Foundation

Missouri 4-H has received $75,000 from Healthy Blue’s affiliated Foundation to help young people across the state explore colleges and careers.

Do spring safety check on and off the farm

Planting season brings increased risk of physical injury and mental stress among farmworkers and families, says University of Missouri Extension safety and health specialist Karen Funkenbusch.

Register now for Annie’s Project courses

Are you a woman involved in agriculture? Would you like to learn how to strengthen your farming operation and network with other women in the industry? Join University of Missouri Extension and the Missouri Small Business Development Center (SBDC) for Agriculture, Food and Forestry for our first virtual Annie’s Project course! Annie’s Project provides women with education in production, market, financial, legal and human risk management.

NRCS Missouri announces Conservation Partnership funding opportunities for Fiscal Year 2021

The USDA’s Natural Resources Conservation Service (NRCS) in Missouri is seeking opportunities to partner with, and support the efforts of, likeminded natural resource conservation partners.

When the power goes out, don't be in the dark about food safety

 When the power goes out, the clock starts ticking on the safety of your refrigerated and frozen foods.
Meats, seafood, ice cream, cut produce and even leftover pizza can become susceptible to foodborne contaminants in just a few hours, said Londa Nwadike, food safety extension specialist for the University of Missouri and Kansas State University.