Mar 27, 2017
With farmers making up only 2 percent of the population, James Lamb believes it’s more important than ever for them to let the public know about agriculture. That’s just one of the reasons he devoted 50 days over two years to a program aimed at preparing agricultural leaders for North Carolina.
Mar 17, 2017
Rob Dunn's newest book, "Never Out of Season," examines the risks of a lack of biodiversity in our food supply. Dunn is a professor in the Department of Applied Ecology.
Mar 15, 2017
A national television debut, an NC State award and the funding to expand her work across the southeast – NC State Extension Research Specialist April Shaeffer is having a pretty good year.
Mar 7, 2017
Where are North Carolinians buying local foods? How much are they spending? These are just some of the questions being answered through a collaboration of the NC 10% Campaign and RTI International.
Feb 24, 2017
What does it take to make your own bacon? Associate professor and extension specialist Dana Hanson leads a four-week class out of Schaub Hall to educate the public on how to create their own bacon, sausage and more.
Feb 16, 2017
Jennifer Standish, former recreation program supervisor for Worcester County, Md., became director of North Carolina's Eastern 4-H Center Feb. 1.
Feb 9, 2017
Dr. Mike Walden discussed some of the key economic goals of the new administration, while Dr. Blake Brown focused on the outlook for North Carolina’s farmers.
Jan 6, 2017
NC State University's Upper Piedmont Research Station has two main data quests: genetically identifying cows that eat less and gain more weight, and a new project seeking to identify cows impervious to a physiologically damaging Fescue endophyte.
Dec 23, 2016
Ever wonder how to make your own egg nog at home? NC State University's Dr. Ben Chapman has a few tips for how to safely prepare this holiday staple on your own.
Dec 20, 2016
When it comes to producing hops the South Atlantic is maturing – so much so that an annual conference focused on the industry will be much more “homegrown” than ever.