Radio Page

USDA recently awarded its latest round of Market Access Program and Foreign Market Development Program awards to assist organizations in opening and expanding global ag export markets. (Rod Bain and Chris Jacquette of the Foreign Agricultural Service)

Chris Jacquette of the Foreign Agricultural Service provides an example of how the Market Access Program works to gain and expand ag export markets for U.S. commodities.

Beef markets are eagerly awaiting two upcoming USDA cattle reports. (Gary Crawford and USDA livestock analyst, Shayle Shagam)

Shayle Shagam, USDA livestock analyst, saying that at the end of this month we'll get a cattle inventory report which may have clues as to what to expect in the beef cattle market over the next year.

One expert says don't take USDA's new trade forecast for the upcoming fiscal year too seriously. There are too many unknowns. (Gary Crawford and USDA Chief Economist Seth Meyer)

New USDA loans and grants are being used to rescue old and inadequate water and sewer systems in West Virginia. (Gary Crawford and Agriculture Secretary Tom Vilsack)

The latest national topsoil moisture condition report shows no changes in categories, despite some significant changes on state and regional levels. (Rod Bain and USDA meteorologist, Brad Rippey)

USDA meteorologist, Brad Rippey, provides the summary of the latest U.S. Pastures and Rangeland Condition report for the period ending August 28th.

Here are a couple of ways to turn your Labor Day weekend cookout into a sickout. (Gary Crawford and Meredith Carothers, with USDA's Meat and Poultry Hotline) ****Broadcasters: The USDA's Meat and Poultry Hotline number is 888-MPHOTLINE(888-674-6854) Listeners can also go online to Ask.usda.gov

Meredith Carothers, food safety expert with the USDA's Meat and Poultry Hotline, outlining several ways you can get cookout food safety questions answered live by real experts. ****Broadcasters: The USDA's Meat and Poultry Hotline number is 888-MPHOTLINE(888-674-6854) Listeners can also go online to...