A Livestock Tradition Continues at Big D Ranch

On Big D Ranch near Center Ridge, members of the DeSalvo family have been raising cattle since the 1800s. Today they focus on the development of registered Ultrablack bulls and heifers using artificial insemination, genetic selection and ultrasound data to advance the breed.

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Venison-Pork Belly Breakfast Sausage Patties

A fusion of an old school wild game recipe with new school Momofuku Korean-American influenced cuisine from New York City chef David Chang brightens venison breakfast sausage patties in an unprecedented way.

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Kitchen Tip Tuesday – Simple Venison Dry Aging

Deer hunting is in full swing now. Have you ever wanted to try dry aging venison meat? You can do it. I took a back-strap cut I was given last year and laid it on butcher paper uncovered in the refrigerator, allowing it to dry age in the controlled, chilled environment. I turned it every […]

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From Beer to Brats

A great relationship between two women entrepreneurs gives new meaning to farm-to-table. Rose Schweikhart of Superior Bathhouse Brewery in Hot Springs National Park and Valorie Lee of JV Farms in Bismarck turn waste grain from beer making into food for hogs. And then the hogs are turned into franks and bratwursts and served at the brewery restaurant. Watch their story.

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In the Bee Business

We visited Jeremy Bemis on his family’s tree farm near the southern Pulaski County town of Wrightsville. A brief venture into growing pumpkins and Christmas trees led to development of Bemis Honeybee Farm, which Jeremy and his wife Emily operate.

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A Father-Daughter Farming Story

A little girl who once was terrified of mud, has chosen to follow in her dad’s footsteps and continue the family farm legacy of row-crop farming.

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Not-from-Scratch Apple Dumplings

I guess you would consider it ‘made from scratch’ because it requires some mixing of ingredients. But everything you will need for this one comes straight off the grocery store shelf.

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Kitchen Tip Tuesday

This week’s tip is all about getting that ‘made from scratch’ taste without the time and work.

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The Farming DNA

Jeff Edwards farms in the Sherrill-Pastoria community near Pine Bluff and has for most of his life. Like others in the Arkansas River Valley, he lost cropland to historic flooding earlier this year. He and his family have weathered challenges like this before, though, and Jeff plans to continue farming until, “the Lord calls him home.”

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Sour Cream Banana Nut Bread

Mmm… Banana nut bread. There are a lot of choices out there for this iconic cake-bread hybrid. Most box mixes are OK, I guess, but this scratch-made recipe is sublime.

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