School lunches are highly regulated by the federal government, but they still need to be tasty to appeal to students. What does that mean your child's actually getting served? Diane Pratt-Heavner joins Kiley Allan. She's a spokesperson for the School Nutrition Association. She's explains the careful considerations and requirements foods must meet before landing on lunchroom trays.

School lunches are highly regulated by the federal government, but they still need to be tasty to appeal to students. What does that mean your child's actually getting served? Diane Pratt-Heavner joins Kiley Allan. She's a spokesperson for the School Nutrition Association. She's explains the careful considerations and requirements foods must meet before landing on lunchroom trays.

Join Pam Jahnke for the latest farm news. Heard daily on WOZN 96.7 FM and 1670 AM in Madison Wisconsin from 5-6am. Also heard on affiliate stations all over Wisconsin.

Join Pam Jahnke for the latest farm news. Heard daily on WOZN 96.7 FM and 1670 AM in Madison Wisconsin from 5-6am. Also heard on affiliate stations all over Wisconsin.

MID-WEST FARM REPORT - MADISON

Daily audio and podcasts from the Mid-West Farm Report Madison!

Daily audio and podcasts from the Mid-West Farm Report Madison!

A Peek Behind The School Lunchroom Counter

There will be a limited number of legislative days when lawmakers return to Washington -- and Congress breaks again -- before the midterm elections. U.S. Senator Tammy Baldwin plans to push for dairy support while keeping an eye on the farm bill and other issues affecting Wisconsin agriculture.

She talked with Teri Barr about the importance of legislation while attending an on-the-farm event and celebration. 

There will be a limited number of legislative days when lawmakers return to Washington -- and Congress breaks again -- before the midterm elections. U.S. Senator Tammy Baldwin plans to push for dairy support while keeping an eye on the farm bill and other issues affecting Wisconsin agriculture.
She talked with Teri Barr about the importance of legislation while attending an on-the-farm event and celebration.&nbsp;

Senator Baldwin will Push for Dairy Support as Lawmakers Return to Washington

As canning and preservation enthusiasts shift from crop to crop, Heather Quackenboss, a UW–Madison Extension Human Development and Relationships Educator, says it's important to make sure you're crossing your t's and dotting your i's when it comes to proper preservation techniques. While there are a plethora of resources online, Heather says they can't all be trusted the same. She tells us about a new tool UW-Madison and Iowa State Extension are bringing to the canning community.

As canning and preservation enthusiasts shift from crop to crop, Heather Quackenboss, a UW&ndash;Madison Extension Human Development and Relationships Educator, says it's important to make sure you're crossing your t's and dotting your i's when it comes to proper preservation techniques. While there are a plethora of resources online, Heather says they can't all be trusted the same. She tells us about a new tool UW-Madison and Iowa State Extension are bringing to the canning community.

What Makes A Safe Canning Recipe?

In order for meat to go from the farm to your dinner plate, there's several steps that need to happen, and they're all important. One of those critical steps the Mid-West Farm Report is talking about is the processing step. While there are many factors that play into getting an appointment at your processor, one that can't be overlooked is the distance and accessibility of that facility to a farm.

According to a new study from the Michael Fields Agricultural Institute, 36% of the state (26 of Wisconsin's 72 counties) have no inspected red meat slaughter facility in their county at all. They site that other producers in the state have to travel up to 80 miles to reach a facility.

While this disconnect isn't a new issue, it seems as though it was amplified after the COVID-19 pandemic. Although producers have been looking for solutions long before that, Kelly Maynard joins me. She's a Cooperative Development Specialist for the UW Center for Cooperatives. She tells Kiley Allan about a unique experience she's had with two groups in different parts of the state who are looking to solve these problems for themselves. These groups, mostly consisting of livestock producers, are looking to open meat processing facilities.

In order for meat to go from the farm to your dinner plate, there's several steps that need to happen, and they're all important. One of those critical steps the Mid-West Farm Report is talking about is the processing step. While there are many factors that play into getting an appointment at your processor, one that can't be overlooked is the distance and accessibility of that facility to a farm.
According to a new study from the Michael Fields Agricultural Institute, 36% of the state (26 of Wisconsin's 72 counties) have no inspected red meat slaughter facility in their county at all. They site that other producers in the state have to travel up to 80 miles to reach a facility.
While this disconnect isn't a new issue, it seems as though it was amplified after the COVID-19 pandemic. Although producers have been looking for solutions long before that, Kelly Maynard joins me. She's a Cooperative Development Specialist for the UW Center for Cooperatives. She tells Kiley Allan about a unique experience she's had with two groups in different parts of the state who are looking to solve these problems for themselves. These groups, mostly consisting of livestock producers, are looking to open meat processing facilities.

A Peek Behind The School Lunchroom Counter

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MID-WEST FARM REPORT - MADISON

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