Bradford Research Center ⋅ Page 9

A Taste for Tomatoes

Annual festival draws more than 400

Hundreds of mid-Missourians sampled salsas, tasted and ranked more than 200 tomatoes, tomatillos and peppers and learned how to grow their favorite varieties at Bradford Research Center’s annual tomato festival Thursday evening. Fred Vasey of Harrisburg, Mo. strolled through Bradford’s tomato and pepper patch, where Jim Quinn, regional horticultural specialist for MU Extension, answered questions and diagnosed problems. After a brief…

A Sweet and Nutritious Treat for Missouri Families

Bradford Research Center donates sweet corn to The Food Bank

Sweet corn says summer in Missouri like sultry afternoons, baseball and lemonade stands. This week, hundreds of families in central and northeast Missouri will have fresh sweet corn to enjoy thanks to a partnership between the College of Agriculture Food and Natural Resources (CAFNR) and the Food Bank for Central and Northeast Missouri. A vacation Bible school class from Midway…

Improving Fields and Boosting Yields

Bradford Research Center set to host two events for Missouri producers

COLUMBIA, Mo. – Want to boost yields, improve control of weeds and insects, maintain soil health and see the latest agricultural products and research? Bradford Research Center, near Columbia, Mo. is hosting two events July 12 where attendees can find answers to those questions, connect to experts, explore field trials and see the latest agricultural products. Bradford is part of…

Growing Skills

CAFNR students learn to grow produce at Bradford Research Center

Broccoli, tomatoes, peppers, lettuce and kohlrabi are just a few of the crops grown by students at Bradford Research Center and delivered fresh to MU’s campus.

Making Black Gold

MU students explore best practices for turning dining hall scraps into nutrient-rich compost.

Last November, Tim Reinbott, superintendent at Bradford Research Center, launched an ambitious project to harness a valuable resource that was being trucked to Columbia’s landfill each day — the leftover lasagna, discarded desserts and other pre-and post-consumer food scraps from nine dining halls on MU’s campus. Two-hundred fifty tons of the stuff was going to the dump every year. The…

Black and Gold and Green

Research centers improve efficiency in research and practice

From turning today’s tuna salad into tomorrow’s tomatoes, and improving water quality and conservation through advanced irrigation and drainage techniques, CAFNR’s 17 research centers are improving production efficiency, reducing costs and inputs and working to conserve natural resources. Sometimes the solutions involve working with what nature provides, such as capturing ground source air to maintain consistent temperatures for heating and…

Seeds of Change

Transition research explores best practices for shifting from conventional to organic production

For row crop farmers transitioning from conventional to organic production, the three-year transition period can be daunting. Controlling weeds and improving soil health are the cornerstones to success, but many questions surround the best approaches to accomplish these goals.

Closing the loop

From food waste to compost to fresh vegetables, an innovative recycling program launches at Bradford Research Center

Tim Reinbott, superintendent of Bradford Research Center, is creating a closed-loop system that doesn’t require a single ounce of fossil fuel—once all the components are operational. Reinbott’s “Zero Carbon Footprint Vegetable and Compost Production System” can become a model for other universities, school districts, prisons and even small communities who aspire to turn their waste stream into a productive resource.

From Field to Table, Connecting Students to their Food

Sustainable agriculture major nationally recognized for leadership

Sustainable agriculture major Monica Everett was recognized nationally for her leadership on food policy at Mizzou. She’s created partnerships on and off campus to increase student awareness of where their food comes from, and worked to bring healthy, local food to campus and to area food pantries.