Here’s a twist on a tried and true breakfast or brunch favorite the whole family will enjoy. Prepare ahead: it needs to be refrigerated overnight before baking.
January/February 2020 Our Ohio
Bringing the farm to the classroom
Surrounded by a herd of black Angus cattle in the feedlot of the family farm, Erin Stickel is all business as she details the intricacies of raising beef for an Ohio high school class studying animal and plant science. And…
Flower farm blossoming
A galaxy of small, white Edison bulbs sparkled overhead. Bowls of roses, dahlias and other blossoms made a low, flowery hedge down the center of the long table. As if on cue, the early October moon rose in a cloudless…
Amy Beth Graves - Jan. 8
A collaboration with Ohio cattlemen
A sense of dread overcame Bill Wickerham as he walked around the corner of the barn. Worried about two newborn calves, he’d left work early to check on them. Lined up on the fence posts were several black vultures watching…
Board is passionate about direction of Ohio Farm Bureau Foundation
Bobby Moser has been around agriculture his entire life. The former dean of the Ohio State University College of Food, Agricultural, and Environmental Sciences has seen a lot of change over the years, but it is the advancement of ag…
Student chefs hone their craft with Farm Bureau
Brittnee Rourke, Mia Hackney and Jasmine Miranda may not be household names (yet), but they have brought to life the recipes Our Ohio readers are going to make in their own households in 2020. The student chefs at Lorain County…