Just like it is a busy time for kids going back to school, it's also a busy time for retailers everywhere.

Mark Farnsworth, Retail Sales Supervisor for Rhodes Bake-N-Serv, talks about how he got into his retail role and how he works to make sure all of their customers feel like they are a part of the Rhodes family. He also shares stories of growing up in the bakery business, and how that feeling of comfort continues today as they prepare for the holidays.

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If you’re finding yourself overwhelmed and busy yet still trying to provide some good meals for your family to come together,  Rhodes BakeNServ has some excellent recipes for you. 

Give a listen to all the ways you use any of the Rhodes BakeNServ products in your busy lifestyle with Amy Hall, the Social Media Coordinator with Rhodes.

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Sammie Brantner of DEKALB, talks about what Smart Corn is and how soon it will be on the market.  Smart Corn provides added protection, accessibility, and greater yield potential.

With feed ingredient prices climbing Drew Johnson, an independent dairy consultant in Western Wisconsin, shares some of the smart swaps and moves he’s seen farmers make. From adjusting ration inclusions based on falling protein prices, updates on some of the possible byproducts out there, and plans for spring planting, he shares what he sees as the best options to better manage feed inputs.

While Christmas may seem far away for many as they are still trying to hold onto what is left of that summer weather, Christmas tree farmers are already working diligently to prepare for the holiday. Greg Hann of Hanns Christmas Farm in Oregon, shares more on what growers are doing to educate others.

Beth Crave of Crave Brothers Cheese in Waterloo talks about their recent win at the Wisconsin State Fair for their chocolate mascarpone cheese. She also explains what goes into making a unique product, such as chocolate cheese. Crave Brothers Cheese is celebrating its 20th anniversary.

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Food waste, food access and food insecurity are all complex issues. Chef Dave Heide of Little John’s Kitchens is taking on those issues, and more on multiple levels. Chef Heide has founded Little John’s Kitchens to funnel excess food from farms and stores and people who want to learn cooking skills, into healthy meals that are “made with love”. He shares more about his “Pay What You Can” restaurant, as well as how the organization he leads is helping those with a variety of needs in the community. 

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Instances of cyber-attacks, ID theft and cyber crimes continue to rise. Last year, the FBI had a record number of complaints with potential losses reaching nearly $7 billion, explains Jen Pino-Gallagher of M3 Insurance. The good news is that more people are becoming aware of their risk, including the agriculture sector.

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Dr. Shelby Ellison, UW-Madison Assistant Professor in the Department of Horticulture, has looked into using hemp for paper, clothing, the value of using it in cattle feed, for bricks, insulation, and much more.

In 10 Wisconsin counties, forestry is the No. 1 employer. Any mill closures or change in markets has a major impact on the economy and the statewide forest industry. Stephanie talks with Chief State Forester Heather Berklund. She says the DNR's role is in all areas of the supply chain -- ensuring industry partners are supported, keeping forests healthy from invasive pests, working with landowners, and recruiting other forestry businesses to the state. 

While some may not think of beer as an agricultural product, it truly is. Brewers depend heavily on farmers for a consistent supply of grains and hops to ensure the production of quality beer. Charitee Caught up with Dan Carey, brewmaster with New Glarus Brewing Company. 

Dr. Matthew Lazzara is a meteorologist that works with the automatic weather stations for the US Antarctic Program. With around 60 weather stations across Antarctica, they are observing surface weather in an area bigger than the US and Mexico combined. He explains that while Antarctica may be a world away, many of the weather tools they use there can also be found on farms here in Wisconsin. 

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With feed ingredient prices climbing Drew Johnson, an independent dairy consultant in Western Wisconsin, shares some of the smart swaps and moves he’s seen farmers make. From adjusting ration inclusions based on falling protein prices, updates on some of the possible byproducts out there, and plans for spring planting, he shares what he sees as the best options to better manage feed inputs. 

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Will interest rates keep rising? Tim Schneider, the senior vice president of ag lending at Nicolet Bank, says the verdict is mixed. The sense is that the Federal Reserve won't be as aggressive in raising rates through the end of the year, and then it will stabilize. Some say inflation will be restrained and interest rates will fall in 2023. Either way, it's influencing purchasing habits.

UW Sheep Unit Director Todd Taylor has a smile on his face discussing plans for this coming year. He's welcoming new and ongoing research projects into the barn. And he's getting ready for the unit's annual sale which starts tomorrow.

A rail strike may negatively impact agriculture. The deadline for an agreement is this evening. Corn growers can nominate three to the Wisconsin Corn Promotion Board by Nov. 1. Edge Co-op got $50M from USDA's $2.8B investment in 'climate-smart' commodities.

ever.ag broker Cody Koster joins us to talk dairy -- primarily the record butter prices we saw on Tuesday. This is due to holiday demand. Buyers may also be reacting to national news headlines questioning a butter shortage.

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Eric Meudt with the Wisconsin Sheep Breeders Cooperative says fall is a critical time for lamb -- grilling season, tailgating and a range of religious holidays increase lamb demand. However, lamb is seeing growing demand in its 'off season' as well -- the spring months leading up to Easter. Producers are working to meet that spring market lamb demand by lambing in the fall. More than three-quarters of lambs are born in spring.

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UW Sheep Unit Director Todd Taylor has a smile on his face discussing plans for this coming year. He's welcoming new and ongoing research projects into the barn. And he's getting ready for the unit's annual sale which starts on Friday at wlivestock.com. Despite higher input costs, Taylor says the unit came out in the black. He also has 29 ewes lambing this fall -- a number he wants to grow to meet the growing year-round demand for lamb. Sheep primarily lamb in the spring. Pictured: Todd Taylor helping clip his children's sheep before a show at the Wisconsin Sheep and Wool Festival.

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