Introducing The New GLOBALG.A.P. Non-GM Add-On For Livestock Sector

April 30, 2018 GLOBALG.A.P.

GLOBALG.A.P. has developed a set of modules for a NON-GM Add-on that enables GLOBALG.A.P. certified compound feed producers, livestock and aquaculture producers, and processors to apply for a label on their products with the German standardized VLOG “Ohne GenTechnik” seal.

Union Fleurs Elects Richard Fox (Kenya) As President And A New Board Of Directors

April 30, 2018 Union Fleurs

Union Fleurs, the International Flower Trade Association, has recently elected a new President and Board of Directors on the occasion of its Annual General Meeting held in San Remo, Italy on 14 April 2018. The new Union Fleurs Board of Directors will work for the next two years (2018-2020) under the leadership of Richard Fox (Kenya) as President of Union Fleurs, with the close support of Frank Zeiler (Germany) as Vice-President.

Texas A&M AgriLife’s Novel Winter-Hardy Hibiscus Hybrids Hitting US Market

The 2018 Summer Spice Hardy Hibiscus collection by Texas A&M AgriLife Research debuts this weekend with 11 cultivars commercialized by J. Berry Nursery in Grand Saline.

Problem-Solving Plants

A recent trends report from the American Society of Landscape Architects (ASLA) reiterated the growing popularity of native/adapted drought-tolerant plants, low-maintenance landscapes, and reduced lawn areas. Some plants are better than others to meet these and other gardening challenges. Some plants are overused in specific applications. This year, we encourage you to try new solutions to old problems. Here are our best plants to beat tricky landscape and garden problems.

Are These The 25 Most Important Cheeses In America?

April 30, 2018 Carey Polis, Bon Appetit

The phrase American cheese used to mean only one thing: that floppy, pale orange plastic-wrapped slice of processed perfection. But when I use the phrase American cheese now, that’s not what I’m talking about (save for this great grilled cheese recipe and the occasional hamburger). Instead, I’m referring to the incredible range of cheeses handcrafted in America—from young, tangy goat cheeses in Indiana to aged, nutty cow’s-milk cheese in Wisconsin; dessert-like blue cheeses from Oregon and complex, caramel-y clothbound cheddars from Vermont.