The Sheep Farm supports research, teaching and extension missions required of Land Grant Universities. It supports a flock on 25 acres of pasture, with a main barn for teaching and a hay barn for stored feed and equipment. Lambing occurs primarily in the late winter and early spring so that spring forages can be utilized for lactating ewes and growing lambs.
Earlier today, the Grain Bin Entrapment Simulator traveled to the South Carolina Corn & Soybean Association Annual Growers Meeting in Santee, SC. During the event, the program showcased our two new maps that were developed through a grant from the SC Corn Board. pic.twitter.com/lrLnT6W0ix
— Clemson Agricultural Safety Program (@ClemsonAgSafety) December 17, 2025
“Whether it’s chili with beans, barbecued beef or meatballs in marinara sauce, members of the United States military are served up a rotating menu of entrees through meals, ready to eat rations. Packed in individual pouches, these self-contained meals can be eaten during combat operations, humanitarian missions or field trainings, providing nourishment on the go. Yet while MREs were first piloted for U.S. military members during the Vietnam War, it wasn’t until the 1990s that it’s been possible for these meals to be served hot…
…We can thank a University of Cincinatti Professor of Mechanical Engineering for that.” (And transforming the civilian emergency food industry, to boot)
“Standard Root Beer” is typically made using a combination of ingredients that include water, sugar, sassafras root or extract, and various other flavoring agents. Here’s a general overview of the process:
Sassafras Flavoring: In traditional root beer recipes, sassafras root or extract is a key ingredient. However, it’s important to note that sassafras contains safrole, a compound that has been deemed potentially carcinogenic. For this reason, commercial root beers often use a safrole-free sassafras flavoring.
Sweetener: Sugar is commonly used to sweeten root beer, although some recipes may use alternatives like corn syrup or honey. The amount of sweetener can vary based on personal preference.
Water: Root beer typically starts with plain water as its base. The water is heated to dissolve the sweetener and other ingredients.
Flavorings: Besides sassafras flavoring, root beer can include a range of other flavorings to create its distinct taste. These may include wintergreen, vanilla, anise, licorice, molasses, or other herbs and spices. The exact combination of flavors varies among different root beer recipes.
Carbonation: Carbonation gives root beer its characteristic fizz. This can be achieved by using carbonated water or by introducing carbon dioxide gas into the mixture. In commercial production, carbonation is typically added during the bottling process.
Yeast Fermentation (optional): Some traditional homemade root beer recipes involve a fermentation step. Yeast is added to the root beer mixture, which consumes the sugar and produces carbon dioxide as a byproduct. This creates a natural carbonation in the beverage. However, this step can also increase the alcohol content, so it’s important to be mindful of the fermentation duration.
Bottling and Aging: Once the root beer is prepared, it is typically poured into bottles or kegs and sealed. Some recipes may recommend allowing the root beer to age for a certain period to develop the desired flavors.
It’s worth noting that the commercial production of root beer may involve different processes, as well as the use of artificial flavors, stabilizers, and preservatives to ensure consistency and shelf life. The specific recipe and production methods may vary among manufacturers.
The World Soil Museum hosts a range of educational programs and workshops for students, researchers, and other visitors who are interested in learning more about soil science. These programs cover topics such as soil classification, soil management, and soil conservation, and they are designed to help people understand the vital role that soils play in supporting agriculture, ecosystems, and human societies around the world.
Before the commercialization of baby food, parents typically prepared homemade baby food using simple kitchen tools and ingredients. Here’s a general overview of how baby food was made traditionally:
Selection of Ingredients: Parents would select fresh fruits, vegetables, grains, and meats suitable for their baby’s age and dietary needs. These ingredients were chosen based on their nutritional value and ease of digestion.
Cooking: The selected ingredients would be cooked using methods such as boiling, steaming, or baking to soften them and make them easier for the baby to eat. Cooking methods were chosen to preserve as much of the natural nutrients as possible.
Mashing or Pureeing: Once cooked, the ingredients would be mashed or pureed into a smooth consistency suitable for a baby’s developing digestive system. This could be done using tools like a fork, potato masher, food mill, or blender.
Straining (Optional): Some parents might choose to strain the pureed food to remove any seeds, skins, or fibers that could be difficult for a baby to digest or might pose a choking hazard.
Storage: Homemade baby food could be stored in small containers or ice cube trays and frozen for future use. This allowed parents to prepare larger batches of baby food at once and thaw individual portions as needed.
Feeding: When it was time to feed the baby, parents would simply thaw the desired portion of homemade baby food and serve it to their baby using a spoon or by bottle-feeding.
Variety: Parents would typically introduce a variety of flavors and textures to their baby over time, gradually expanding their palate and exposing them to a wide range of nutrients.
Overall, making homemade baby food required time, effort, and attention to detail, but many parents preferred it because they had control over the quality and ingredients used, ensuring that their baby received nutritious and wholesome meals.
Battle of the Bands broke its fundraising record, earning $21,000 this year for the Joe Espy Needs-Based Scholarship! 🤯 This scholarship helps UA students in need of essential financial assistance due to a temporary hardship or emergency. Read more: https://t.co/WbB8jUebbupic.twitter.com/pjmBdV1BHa
Thanks to YOU @ua_babh raised 630,624 pounds of food! 🎉 Huge congrats to @AuburnU for winning the competition this year! Together we raised more than 1.2 million pounds of food! 😱 More details about the competition → https://t.co/agP51r7xXfpic.twitter.com/SOQHVoTctX
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Dogs have been bred for a variety of purposes throughout history, including as working animals to support agriculture. Dogs have been bred for specific traits that make them well-suited to work on farms, such as intelligence, obedience, strength, and endurance*.
Supported by funding from the European Research Council and the Natural Environment Research Council, a large international team of scientists compared genetic data with existing archaeological evidence and show that man’s best friend may have emerged independently from two separate (possibly now extinct) wolf populations that lived on opposite sides of the Eurasian continent.
* Here are a few examples of how dogs were bred to support agriculture:
Herding dogs: Dogs such as the Border Collie, Australian Cattle Dog, and German Shepherd were bred to help farmers manage livestock by herding them from one place to another. These dogs have a natural instinct to gather and control herds of animals, and they can be trained to respond to a farmer’s commands.
Hunting dogs: Many breeds of dogs, such as the Labrador Retriever, were originally bred as hunting dogs to assist farmers with hunting game for food. These dogs have a keen sense of smell and are skilled at tracking and retrieving prey.
Guard dogs:Certain breeds of dogs, such as the Great Pyrenees, were bred to protect livestock from predators such as wolves and bears. These dogs are fiercely protective of their flock and will guard them from any perceived threat.
Draft dogs: Some large breeds of dogs, such as the Bernese Mountain Dog and the Saint Bernard, were bred to pull carts and wagons on farms. These dogs are strong and muscular and can move heavy loads across long distances.
Overall, dogs have been bred for centuries to support agriculture in a variety of ways. Their intelligence, loyalty, and hardworking nature have made them invaluable assets to farmers and have helped to shape the course of human history.
New update alert! The 2022 update to the Trademark Assignment Dataset is now available online. Find 1.29 million trademark assignments, involving 2.28 million unique trademark properties issued by the USPTO between March 1952 and January 2023: https://t.co/njrDAbSpwBpic.twitter.com/GkAXrHoQ9T
