Podcasts about Alfalfa

What's happening when your alfalfa field has been treated but still becomes a weevil buffet?  Brand new guest, Erika Rodbell, PhD, joins hosts Sal Sama and Jeff Jarrett for today's episode of The High Ground powered by Premier Companies.  Dr. Rodbell is the Forage Research Agronomist at Forage Genetics International, and she's here to discuss the dreaded alfalfa weevil.  Dr. Rodbell will share how she went from speaking at a conference to becoming an employee of Forage Genetics International on a podcast discussing weevils.  You'll learn about the different types of weevils across the United States and why the insecticides that used to work 20 years ago are no longer as effective.  If you have resistance to pyrethroids, Dr. Rodbell will discuss the alternatives on the market including indoxacarb and spinosad and the differences between them.  From cultural to mechanical and biological control strategies, you'll learn what people can do outside the application of insecticides.  If you're interested in learning more about the various traits on the market today, visit HarvXtra.com to get some insight on what kind of investment that could be for your operation.

From a potential government takeover of AI labs and the dark philosophy of human extinction to a raw confession on modern burnout…Welcome to the Alfalfa Podcast

In this episode Ed interviews Dr. Deb Samac of the USDA-ARS. They discuss the long-overlooked disease of alfalfa, bacterial stem blight. Additional Resources https://apsjournals.apsnet.org/doi/10.1094/PHYTO-02-23-0059-R?url_ver=Z39.88-2003&rfr_id=ori:rid:crossref.org&rfr_dat=cr_pub%20%200pubmed Time Stamps (0:00) Introductions (4:06) Overview of alfalfa production Skip to the main topic: (16:30) Bacterial stem blight (21:33) The role of frost (25:00) Pathogen differentiation (30:15) Pseudomonas and ice nucleation (39:02) Disease management (49:15) wrap-up How to cite the podcast: Zaworski, E. (Host)  Samac, D.(Interviewee). S4:E38 (Podcast). Blightmare on Stem Street: Alfalfa Bacterial Stem Blight. 10/22/2025. In I See Dead Plants. Crop Protection Network.   Transcript

Become a supporter of this podcast: https://www.spreaker.com/podcast/the-good-morning-portugal-podcast-with-carl-munson--2903992/support.Let us help you find YOUR home in Portugal...Whether you are looking to BUY, RENT or SCOUT, reach out to Carl Munson and connect with the biggest and best network of professionals that have come together through Good Morning Portugal! over the last five years that have seen Portugal's meteoric rise in popularity.Simply contact Carl by phone/WhatsApp on (00 351) 913 590 303, email carl@carlmunson.com or enter your details at www.goodmorningportugal.com And join The Portugal Club FREE here - www.theportugalclub.com

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From walking on literal fire to watching crypto's $19 billion "house of cards" burn to the ground to AI erotica… The guys have a lot to unpack this week as they debate abandoning ship for the AI gold rush and recap their wild experience with Tony Robbins.Welcome to the Alfalfa Podcast

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A six-figure monthly income from options and a business that legally erases your tax liability—that's the playbook our first-ever community guest, Doc, used to quit his job as a frontline physician. In this masterclass, he breaks down his incredible journey from burnout to building real-world wealth.Welcome to the Alfalfa Podcast

10 08 25 Alfalfa Management by Ag PhD

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We're debating if the AI bubble is just getting started, breaking down our NVIDA investment thesis, and searching for the highest ROI purchases on Earth (it's not what you think).Welcome to the Alfalfa Podcast

Broccoli sprouts don't have the food safety risks of alfalfa sprouts.

​Marina Ubaldi Ritter and Lucinda Zoe, members of the Carrot Cake Collective, join Art Throb host Kate Savage to talk about about their efforts to document the history and recipes of the beloved Alfalfa Restaurant in Lexington. The conversation explores the impact of the restaurant's closure during the pandemic, the importance of preserving its legacy, and the community that formed around it. They discuss the challenges of creating a cookbook that reflects the restaurant's unique culture, the significance of sustainability practices, and the role of art and creativity in building community.The episode highlights the collective's mission to share personal stories and recipes while supporting local nonprofits Institute 193 and Moveable Feast through their fundraising efforts for the book.​They share their personal stories, the zeitgeist of Alfalfa, and reflect on a bygone era.The book: EAT YOUR CARROT CAKE - LIFE, ART, COMMUNITY AND COOKERY  is not yet published but expected by the end of 2025-early 2026.For more and to connect with us, visit https://www.artsconnectlex.org/art-throb-podcast.html

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We uncover the dark side of transactional dating, question the "end times" cabal theory, and debate if finding love is a lost cause, all with special guest Farya.Welcome to the Alfalfa Podcast

Worms in Alfalfa Controlling Phragmites Nutrition Program for Gestating Cows   00:01:05 – Worms in Alfalfa: Jeff Whitworth, K-State crop entomologist, begins the show by talking about worms in alfalfa. He shares his recommendations for alfalfa caterpillars, beet armyworms, fall armyworms and garden webworms.    00:12:05 – Controlling Phragmites: K-State weed specialist Sarah Lancaster continues today's show discussing phragmites and how to tell the difference between native and non-native species. Managing Phragmites in Waterways, Wetlands and Roadsides EDD MapS   00:23:05 – Nutrition Program for Gestating Cows: Ending the show is K-State dairy specialist Mike Brouk explaining why it's important for dairy farmers to have a nutrition program specifically designed for gestating cows.       Send comments, questions or requests for copies of past programs to ksrenews@ksu.edu.   Agriculture Today is a daily program featuring Kansas State University agricultural specialists and other experts examining ag issues facing Kansas and the nation. It is hosted by Shelby Varner and distributed to radio stations throughout Kansas and as a daily podcast.   K‑State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well‑being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K‑State campus in Manhattan

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We debate a society that cheers for murder, deconstruct a bizarre assassination confession, and ask if it's smarter to just tune it all out.Welcome to the Alfalfa Podcast

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We debate the rise of political violence, a broken justice system, and whether we can come back from the brink.Welcome to the Alfalfa Podcast

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We go from the depths of human society to the heights of cosmic consciousness. Buckle up.Welcome to the Alfalfa Podcast

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The US government is now a tech investor, Stephen is breaking up with Bitcoin, and Europe has an axe-wielding "anti-Greta."Welcome to the Alfalfa Podcast

Author James Tehrani joins Rick Kogan to talk about his book ‘Alfalfa: The Rascal You Knew, the Character You Never Knew’. James discusses the life of Carl Switzer, who played Alfalfa, and whether it was difficult to get a book published on a childhood actor.

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This one dissects a sales hack too wild to be true and dives deep into the cultural forces creating a new generation of extremists.Welcome to the Alfalfa Podcast

Welcome to the 22nd episode of the 2025 season! Christina Curell, MSU Extension Cover Crops and Soil Health Educator, will host Dr. Kim Cassida, MSU Extension Forage and Cover Crops Specialist. Kim will discuss the importance of Potassium in Forage production.  Also, a weather update from Dr. Jeff Andresen . To learn more and register for the live event, check out the MSUE Virtual Breakfast page.

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Send us a textIn this revisited episode of Fabulously Delicious: The French Food Podcast, we continue our journey through the A to Z of French herbs with a fascinating entry — Alfalfa, or Luzerne as it's known in France. While not technically a herb but rather a legume, alfalfa has long been used in ways similar to herbs, both in the kitchen and in traditional medicine. From its vibrant purple flowers to its deep-reaching roots, alfalfa has a history as rich and layered as French cuisine itself.We'll uncover alfalfa's story, from its origins in South Central Asia to its arrival in Europe with the Ancient Greeks and Romans. You'll learn how this humble plant became a staple crop in France, where it thrives particularly in regions like Champagne-Ardenne. Beyond the fields, we'll also explore how alfalfa sprouts and seeds find their way onto French tables, adding crunch and nutrition to salads, sandwiches, and even dietary supplements.Alfalfa is more than just food — it's medicine too. For centuries, both Western and Chinese traditions have used alfalfa in teas and tonics to support digestion, weight loss, and even asthma. We'll dive into the nutritional benefits of this versatile plant, which is packed with vitamins and minerals, making it a true “superfood” long before the term became trendy.So, pour yourself a glass of wine, break a baguette, and settle in as we revisit the story of alfalfa in France. Whether you know it best as a crunchy sprout, a traditional tonic, or an agricultural powerhouse, this episode will give you a whole new appreciation for the role alfalfa plays in French cuisine and culture.Looking to deepen your culinary journey beyond the podcast? Andrew's latest book, Paris: A Fabulous Food Guide to the World's Most Delicious City, is your passport to gastronomic delights in the City of Lights. Packed with recommendations for boulangeries, patisseries, wine bars, and more, this guide ensures you savor the best of Parisian cuisine. Find Andrew's book Paris: A Fabulous Food Guide to the World's Most Delicious City and explore more at ⁠⁠⁠⁠⁠⁠⁠www.andrewpriorfabulously.com⁠⁠⁠⁠⁠⁠⁠. For a signed and gift-packaged copy of the book, visit ⁠⁠⁠⁠⁠⁠⁠⁠ Support the show If you are planning a trip to France then why not come join me for a cooking experience in Montmorillon or a small group food tour in Lyon and/or Cote D'Azur. Don't want to do a tour or class but want a fabulous holiday here in France, Paris, Nice, Lyon or so many other places then I can help you plan it. Click the link below to book your call now. https://www.buymeacoffee.com/andrewprior/e/123498 Subscribe to my newsletter for updates on new episodes, cooking in France, travel around the French countryside, and recipes from my fab French kitchen via the link here. http://eepurl.com/hj-zFf...

Send us a textIn this episode of Please Don't Spoil The Movie, we're revisiting one of our all-time favorites, the 1994 comedy classic The Little Rascals. A group of mischievous boys face their biggest crisis yet: Alfalfa falling head over heels for Darla, threatening their “No Girls Allowed” club. 

This week, the Alfalfa Pod tackles the WNBA spectacle before diving into the high-stakes reality of AI, the 'surplus human' crisis, and the 3-year window to escape the underclass.Welcome to the Alfalfa Podcast

In this episode, entomologist and forage research agronomist Dr. Erika Rodbell breaks down the hidden power of alfalfa. From pest control and nitrogen fixation to flexible harvest timing and improved forage quality, learn how alfalfa delivers agronomic and nutritional advantages that can boost your bottom line. This episode is sponsored by HarvXtra. Every operation has different goals and priorities. There's no silver bullet that works for everyone. But with the HarvXtra® Alfalfa trait, you have options. It's the first trait of its kind to provide the flexibility to produce higher-quality forage or extend harvest to maximize yield potential, which opens up new ways to optimize the way you grow alfalfa. You could do things the way you've always done them and get the results you've always gotten. Or, you could live life on the cutting edge with HarvXtra® Alfalfa and take your operation to a whole new level. Visit HarvXtra.com to learn more.

Alfalfa is a mainstay in the forage and cover crop world here in Wisconsin, but recent research is looking to provide more options for farmers. Currently there are studies being done to enable Rye and Vetch to be used more widespread in the industry. Dr. Lisa Kissing Kucek a Plant Breeder with the USDA shares what they are looking for out of these plants as a cover crop and for feed. See omnystudio.com/listener for privacy information.

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What starts with a wild Burning Man confession evolves into a deep debate on the fabric of existence.Welcome to the Alfalfa Podcast

Celeste Lewis, longtime manager of the Pam Miller Downtown Arts Center (PMDAC), joins host Kate Savage to reflect on more than a decade of transformation at this Lexington cultural hub. Celeste traces the building's evolution from a retail block to a multi-use arts center, noting key milestones like the closure of beloved venues Alfalfa's and Ann Tower Gallery, changes in gallery spaces, and how the center navigated challenges—including revitalizing underutilized floors through crucial ARPA funding. She details the diversity and purpose of PMDAC's three galleries, the explosion of community engagement in the newly renovated event and rehearsal spaces, and the joys and logistics of programming for both Moondance Amphitheater and the upcoming Phoenix Park amphitheater. Along the way, Celeste and Kate touch on the vital role the arts play in community vitality and share how Lexington's collaborative spirit keeps the arts scene both accessible and ever-evolving.For more and to connect with us, visit https://www.artsconnectlex.org/art-throb-podcast.html

Alfalfa is a known crop that is grown all over Wisconsin for livestock consumption. But it is also a productive cover crop and has many sustainability aspects when its used as a cover crop. Dr. Emily Meccage is the Senior Manger of Research and development for Forage Genetics International. She says farmers look to be more sustainable while also looking towards profit. Alfalfa answers a lot of those problems and questions. In positions like hers researchers look to focus on sustainability to keep farmers going for the next generation. Dr. Emily Meccage also touches on incentives for those that are able to be successful with growing these crops, but also knows in some areas it can be more difficult. See omnystudio.com/listener for privacy information.

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This episode pivots from the "Great Jeans" culture war to the reality of the AI endgame to red flags and pizza... so something for everyone.Welcome to the Alfalfa Podcast

In this episode, Matt Dye discusses the establishment and management of alfalfa as a food plot crop. He emphasizes the importance of proper soil preparation, planting techniques, and weed control strategies to ensure a successful alfalfa stand. The podcast also highlights the nutritional benefits of alfalfa for wildlife, particularly deer, and its versatility throughout the seasons. Matt shares personal experiences and insights to encourage listeners to consider alfalfa as a reliable food source for their properties.

From a six-figure crypto trading disaster to what Hunter Biden's crack addiction can teach us about building good habits, this episode goes completely off the rails.Welcome to the Alfalfa Podcast

This episode was recorded at the 2025 Western Dairy Management Conference in Reno, Nevada.Dr. Kononoff begins with some renewable fuels history. Since the renewable fuels standard in 2007, corn production for ethanol has increased to around 50% of the crop going to ethanol production. With the subsequent increase in fuel has come an increase in distillers grains and the industry has learned how to use them to feed cattle better. Later, the government created additional policy for next-stage renewable fuels, which has spurred biodiesel production. Currently, just under 50% of the soybean crop goes to fuel production. Soybean meal availability has increased and costs have decreased over the past few years. Most of the soybean oil is solvent-extracted.   (5:57)Dr. Lock talks about increased acres of high-oleic soybeans in dairy-soybean crossover states. He summarizes some of the work his group has done on feeding high-oleic roasted whole soybeans as a replacement for soybean meal in the diet, citing the benefits of the oil in the diet as well as increased bypass protein. (15:41)The panel discusses whether canola meal, which is fairly high in oleic acid, would show similar benefits to feeding whole roasted soybeans. They also talk about how tariffs may or may not impact canola meal and canola oil prices. (24:26)Over time, the dairy industry has moved away from alfalfa as a protein source and toward soybean meal. The panel discusses the pros and cons of this change. (26:46)Dr. Kononoff gives his perspective on just how much soybean meal can be fed in dairy cow diets. Nitrogen excretion is an important consideration. He reminds the audience that renewable fuels policy is the reason behind many of the feed ingredient changes we've observed in the past 15-20 years, and that policy can change very rapidly. He emphasizes the industry needs to remain nimble and prepared to adapt. The panel also touches on pricing of feed ingredients in different parts of the country and how distillers grains are currently used in dairy diets. (31:08)Panelists share their take-home thoughts. (40:49)Please subscribe and share with your industry friends to invite more people to join us at the Real Science Exchange virtual pub table.  If you want one of our Real Science Exchange t-shirts, screenshot your rating, review, or subscription, and email a picture to anh.marketing@balchem.com. Include your size and mailing address, and we'll mail you a shirt.

From a $1.5M poker win against Phil Ivey to a front-page war with Mark Zuckerberg, the boys share their unbelievable origin stories. We then dive into the "Microstrategy for Ethereum" playbook and explain why the current crypto bubble could dwarf 2021.Welcome to the Alfalfa Podcast