Oct–Dec, 2015

–by Liz Morrison   Southeastern Minnesota could use its abundant wood supply to generate biomass power. That’s one of the messages from a recent meeting of the Minnesota Renewable Energy…

–by Liz Morrison The Minnesota Renewable Energy Roundtable aims to make Minnesota a national and global leader in green energy. First convened in 2006 by AURI, the Roundtable brings people…

–by Luke O’Neill Minnesotans love seafood. While the state is home to the popular walleye, that’s not always what’s on the menu. According to the National Oceanic and Atmospheric Administration…

Listen to a radio segment on Ag Ventures Alliance http://rrfn.com/indepth/091815%20AURI.MP3 –by Liz Morrison A farm cooperative and a high tech company are joining forces to make corn stover a more…

Listen to a radio segment about Heavenly Hunks http://rrfn.com/indepth/100215%20AURI.MP3 –by Dan Lemke Ella Redmond’s cookies have long been a family favorite. She’s been baking them for more than 30 years,…

If given the choice of two comparable food products, one containing butylated hydroxyanisole and butylated hydroxytoluene or one made with cherry powder, which would you choose? If you picked the cherry powder, you’re like an increasing number of your fellow consumers. All three ingredients are used to help preserve food for a longer shelf-life. One just sounds a lot more appealing than the others doesn’t it?

The Agricultural Utilization Research Institute (AURI) is pleased to welcome Shannon M. Schlecht as its new Executive Director. Schlecht, who most recently served as vice president of policy for U.S. Wheat Associates…

Researchers aim to create nonallergenic eggs Researchers in Australia have begun looking at producing chickens that lay eggs without the proteins that cause allergic reactions in humans. The project will…

–by Jonathan Eisenthal Alise Sjostrom realized a longtime dream with the launch in July 2014, of Redhead Creamery, an artisan cheese maker, located on the dairy farm where she grew…