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Author: uweagnews

Ripe peach fruit with slice isolated on white background

High-Altitude Countless Creative Muffins with Peaches

Countless Creative Muffins can be made with just about any add-in you have. For National Peach month, try them with peaches. Fresh, frozen or canned will work! 

For more high-altitude baking recipes, see our High-Altitude Baking book at https://bit.ly/high-altitude-baking (free …

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hand holding soil corer with soil sample

Testing Your Soil

This year, fertilizer prices have increased by as much as 230 percent compared to last year (Fike, 2022). Testing your soil is inexpensive and essential to making good management decisions about fertilizer, manure, and lime application rates. Studies performed by …

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scattered clumps of sheep grazing in a green pasture at the base of mountains

Managing the Barber’s Pole Worm in the Intermountain West

At this time of year I typically receive many inquiries regarding internal parasite issues in lambs and ewes, especially those managed on irrigated pastures. If grazing irrigated pastures, it’s not if, but when, you will need to implement a management …

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Rows of young soybean plants

Biological Products: The New Tool of Agriculture

Just mentioning the word biologicals in an agriculture conversation can invoke various responses that range from silence to enthusiasm and anything in between. To be clear, a biological is a product that contains beneficial, naturally occurring microorganisms or microbial derivatives …

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5 streusel topped muffins with vanilla icing drizzle in a yellow towel

High-Altitude Fruit Oatmeal Streusel Muffins with Peaches

Try peaches, rhubarb, mango, cranberries, raspberries, blueberries,  blackberries, or a combination of fruit.

Prep: 30 minutes

Bake: 18–20 minutes

Total: 50 minutes

Servings: 12–15 muffins

Ingredients

Crumb Topping

¼ cup (57 g) unsalted butter, melted

1/3 cup (71 g) light …

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small round breads with chopped garlic on metal plate

High-altitude baking: Garlic Naan

Prep: 20 minutes

Inactive: 1 hour

Cook: 5 minutes

Total: 1 hour 25 minutes

Servings: 6 to 8 breads

Ingredients

  • ½ cup (114 g) warm water (105°F–115°F)
  • 1 teaspoon sugar
  • 2¼ teaspoons or one ¼‑ounce packet active dry yeast
  • ½ 
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green hay wagon loaded with square bales

The Importance of Testing Hay Quality

With hay season in full swing, now is the time to consider the quality and quantity of your inventory. When preparing to feed hay in the winter, it is critical to understand the quality of the hay being fed and …

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Cows and calves in green field behind barb wire fence.

Beef Cattle Management

As branding and breeding season approaches, there are a few considerations to keep in mind to increase the overall health of our animals. Profitability for the cow-calf producer is dependent on healthy calves and on high conception rates.

Herd Health

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two sheep in snowy pasture

Small flock marketing considerations

At the start of the COVID-19 pandemic (April 2020) prices for all classes of sheep experienced drastic declines due to disruptions in lamb processing plants and traditional marketing outlets. However, a dramatic rebound and continued strength in sheep prices has …

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Worland Community Garden

Growing for Sharing

Worland Community Garden

The success of the Worland community garden inspired the Grow a Little Extra program (part of the Wyoming Hunger Initiative) and influenced the crops and varieties selected for the seed packets it distributes. The Wyoming Hunger Initiative had great success

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rangeland drone demonstration with people watching

UW Students, Faculty Win Western Society of Weed Science Honors

University of Wyoming students won a bevy of research honors during the recent Western Society of Weed Science (WSWS) meeting in Newport Beach, Calif.

Additionally, UW Professor Andrew Kniss, head of the Department of Plant Sciences, was honored as a …

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Student standing near sheep discussing sheep shearing with professional sheep shearer.

University of Wyoming Sheep Program Certified AWA Level III

The University of Wyoming Sheep Program has become the first operation to reach Level III (Certified) status in the American Sheep Industry Association’s American Wool Assurance Program.

“We have a 400 head commercial Rambouillet flock and we felt like the …

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