The lone cow housed recently at the Michigan State University food animal clinic illustrates the problem that sparked rumors about the clinic's future. With empty stalls on campus, veterinary students need alternatives to get proper training. Posing with the animal in for treatment are, from left, Dr. Tom Herdt, Dr. Kent Ames and Dr. Lisa Lunn.
MSU animal clinic won't close - period
Despite rumors to the contrary, Michigan State University (MSU) has no plans to close its food animal clinic anytime soon. Click here for full story.A spoonful of sugar: Dick Leach's legacy stirs beets into the future
To say sugar runs through Dick Leach's blood doesn't quite say enough now that his daily spoonful of the industry has dissolved into retirement. Click here for full story.Granholm: Study says ag provides $60 billion and 1 million jobs to state's economy
Governor Jennifer M. Granholm recently said the findings of a study she requested are confirmation that Michigan's investment in agriculture, as well as alternative energy and bio-technology sectors, will be high-yield. The Michigan State University report estimates the current and potential impact of Michigan agriculture on the economy to be $60.1 billion annually and growing. The sector also employs more than 1 million Michigan residents. Click here for full story.Soybean aphids remain long-term threat
Based on fall suction trap data, Michigan soybean growers can expect to wage a less-heated battle against soybean aphids in 2006 than they did in 2005, but researchers are encouraging them not to discount these tiny, sap-sucking pests. Click here for full story.Greenhouse profits go cold over price of heat
In a normal year, Bill Ruhlig would have two or three greenhouses filled with flower plugs by now, seeded for other greenhouses. But this year, he can't justify the expense. Click here for full story.2005: The best vintage ever?
Michigan winemakers can't find enough superlatives to describe the 2005 vintage. Quantity was about average, depending on grape variety, but it was quality that impressed winemakers. Click here for full story.