Six students and two professors on the road from Connecticut to Wyoming in a 12-passenger van for 20 days to learn how grain and livestock are produced. We visited farmers and operators of farm support businesses who cooperate to produce a small piece of the 220 million acres of grain in the US, and a small piece of the beef, pork, milk and chickens. Read the post inserted on June 18 entitled “Introduction” to learn more about this class at the University of Connecticut.
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