Skip to main content
Inside the Bullseye

Inside the Bullseye

By Amy Pflugshaupt
What's in my meat? Can I feed GMOs to my kids? How was that animal raised? All great questions! Your host, Amy Pflugshaupt, spent 15 years as a broadcast journalist. Now, this farmgirl is helping you feel connected to all of those products you bring into your home every day that originated on the farm and understand why farmers do what they do. This one-of-a-kind podcast is designed especially for you, the consumer. You have questions - ASK! Trust us, this isn't your grandfather's way of farming.
Where to listen
Google Podcasts Logo

Google Podcasts

Pocket Casts Logo

Pocket Casts

RadioPublic Logo

RadioPublic

Spotify Logo

Spotify

Playing with FIRE Ep. 40
Just as every parent has their own parenting style, farmers and ranchers have their own unique way of doing things as well. There is no “one-size fits all.” We’ve explored many different practices through our conversations many of which are used in the Midwest. Today, we’re taking you to Oklahoma – where we look at some unique land management practices that are allowing you to enjoy some of the best beef products while keeping Mother Nature intact.  Fire is actually a tool used by the Gourleys. Adam and Blayr share their wildlife management background and raising cattle and kids on their Oklahoma Ranch. . . Follow Open Range Angus on Facebook -- @openrangeangus  Check out their awesome selection of beef products HERE! (https://openrangeangus.com/?fbclid=IwAR2N8SVXY3yXSNiNL-qpzmIfOCAo22_kywwsb6rxsBhgdIZsMYX0bZtIV_E) . . We’re talking about a whole lot more on social media – things we aren’t necessarily talking about here on the podcast. Be sure to join the conversation on Facebook and Instagram! Get special recipes your family will love, learn more about what happens on the farm, and get alerts of upcoming topics on the podcast – so you don’t miss a conversation! Follow along: @insidethebullseye
29:59
July 14, 2022
Cows can’t see the color red Ep. 39
All you need are 5 minutes to hear these 5 answers that could help you win a million dollar prize in a trivia contest. (I even learned something new while researching this episode) We’ll explore how cows vision differs from ours, how their teeth compared to ours, and how many bones a cow has compared to us (this answer may not be as obvious as you think). Cows are interesting creatures and provide a lot to our families.  If you learn something new, please be sure to share this with a friend. . . Want to learn more? Here are the sources used to create this episode: https://thedairyalliance.com/ https://www.cabotcheese.coop/blog/facts-dairy-cows/ https://datcp.wi.gov/Pages/AgDevelopment/DairyDevelopment.aspx . . We talk about a lot on the podcast, but we’re talking about other great topics on the Inside the Bullseye social media pages as well. If you want to keep the conversation going, be sure to follow along on Facebook and Instagram -- @insidethebullseye
07:29
June 30, 2022
What do your favorite pair of jeans and stale donuts and a cows diet have in common? Ep. 38
What do your favorite pair of jeans and stale donuts and a cows diet have in common? It’s the topic of discussion today as we continue to learn more during June Dairy Month -- it's less than a 10 min. episode. There’s a big myth out there that cows are taking food away from humans, but really they are making use of things that would could never eat or choose not to eat and would otherwise end up in the landfill. We’ve said it before and we’ll say it again for the people in the back – “Cows are excellent UPCYCLERS!” In today’s conversation, you’ll be shocked to learn all of the things that are included in a cow’s diet. . . Tour Hinchley’s Dairy Farm in Cambridge, Wisconsin just like Amy! The farm milks about 240 cows throughout the day with the latest milking technology. See it for yourself by signing up for a tour TODAY. I want to TOUR Hinchley’s Dairy Farm. . . Do you have a question about where your food comes from? ASK! Email your question to insidethebullseye@genusplc.com Send a DM to Inside the Bullseye on Facebook or Instagram Visit www.abs.link/podcast/and leave a one minute voice message asking your question Your question will be answered in a future episode!
09:50
June 16, 2022
Where is my milk from? Ep. 37
Where is your milk from? I’m going to let you in on a little secret – it’s printed right on the packaging, but you have to know where to look and how to decode it. Take 5 mins. to learn the simple easy way to feel a little more connected to this grocery stable we bring into our homes every week (sometimes more if you drink milk like my family). Plus, it’s a fun activity to do with your kids and help them learn where their food comes from. . . June is Dairy Month! All month long on Inside the Bullseye’s podcast and social media pages, we’ll explore how your favorite dairy products are made, where they come from and meet the people behind the process. Follow along on social media on Facebook and Instagram -- @InsidetheBullseye. . . Links mentioned in this podcast: State milk codes: https://blogs.cornell.edu/agnewscenter/2018/03/20/where-is-your-milk-from/ Where is my milk from: http://whereismymilkfrom.com/
08:05
June 09, 2022
The Miracle of Life on the Farm – Calving Season Ep. 36
It’s spring time and that means babies on the farm! In today’s conversation, Brady Zuck, a beef producer from Northern Wisconsin, is back to talk about the miracle of life (you can catch our previous conversation - Cows: More than meat and milk Ep. 12). Right now on his farm, he’s getting about 15+ calves a day – let’s just say it’s keeping him very busy. He explains how this process compares to human pregnancy and birth, the recordkeeping farmers use to make sure you’re getting the best quality and consistency in your favorite beef products and just how quickly these new little babies will be up and walking after birth – it’s truly just minutes. . . Amy HERE - Calving season is truly my favorite time of year of the farm.  I have so many wonderful memories growing up on my family’s beef farm in Northern Indiana. I can also say now that I’m a mom myself, I have a new appreciation for what these animals can do. I’m so excited to take you on this journey today! . . May is Beef Month and as it comes to a close we look ahead to June which is Dairy Month. Throughout the month of June, we will be taking you to dairy farms and exploring how all of our favorite dairy products make it to our grocery store shelves.   We’ll even explore some fun facts about your favorite products.  You can see more of this by following along in our extended conversations on social media. Follow @InsidetheBullseye on both Facebook and Instagram.
27:34
June 01, 2022
Buying Beef Directly from a Farmer Ep. 35
Do you know the difference between a Porter House steak and a T-bone steak? Get your questions answered by meeting the people who raise your food! Grace Link joins the conversation today. She’s the owner of Bosben Rd Beef Company, a commercial cow-calf and registered Angus Operation in Deerfield, Wisconsin. She sells beef directly to consumers just like you. She also works off the farm at the Wisconsin Beef Council.   We talk about: - What’s driving the cost of beef - What you should consider if you want to buy beef in bulk - How to pick that “perfect cut” of beef at the grocery store meat counter Plus, she shares what a “typical day” on the farm is like – she had a wild morning before she jumped on for this conversation. . . May is Beef Month and all month long we’re talking with those raising the beef you put on your family’s dinner plates. . . Follow Grace on Instagram – @GraceMLink. You can also check out her website or order directly from her at www.bosbenrdbeefco.com. . . Don’t forget – the conversation continues on social media! Follow up on Facebook and Instagram @InsidetheBullseye. Learn more about our guests and get a look at our host’s, Amy Pflugshaupt, crazy life as a working mom. PLUS – it’s a great place to ask your questions! What do you want to know about the food you bring into your home or the people who have a hand in making it. ASK! We’ll find the best expert to answer your question and feature it in an upcoming episode.
36:48
May 20, 2022
Why is my ground beef red on the outside but more gray in the middle? Is it spoiled? Ep. 34
May is Beef Month and we’re answering 5 of your questions! - Why is my ground beef red on the outside and more gray in the middle? - What is driving the price of beef? Why is it so expensive? - How do I pick the “right” piece of meat when I’m standing at the meat counter? - How long does ground beef last in the freezer? - Why does my meat have an iridescent color? . . USDA was a great, trusted resource when putting this episode together.  https://ask.usda.gov/ . . Mentioned in this episode: Beef for Every Price Point Ep. 22 - LISTEN HERE - https://bit.ly/3lcf6CC - Angie Horkan with the Wisconsin Beef Council talks more about what drives the price of beef and some budget friendly swaps you can make at the meat counter.  She helps make sure your family is happy and fed! . . Have you followed the conversation on social media yet? If not, we’d love to have you!! The conversation is just a click away - @insidethebullseye – We’re on both Facebook and Instagram.
12:07
May 14, 2022
Wait... an avocado is a berry? Ep. 33
Whether it's Cinco de Mayo or a random Saturday, who doesn't love chips & guac and a margarita?  You may eat them in guacamole, in salads, or maybe you use them as a baking substitute -- but my guess is there's a lot you don't know about this little green fruit.  Yes, it's a fruit.  And if we really want to get technical it's a berry!  (What?  I know, I was shocked too!)  In this quick 8 min. conversation we discover the best ways to keep a cut avocado from turning brown, how to pick the best ones out at the grocery store and how to properly cut an avocado. (If you're like me - you're probably doing it all wrong). . . How to properly cut an avocado thanks to the experts at California Avocados - https://californiaavocado.com/how-to/how-to-cut-an-avocado-without-cutting-your-hand/ . . Sources: https://www.britannica.com/summary/avocado https://californiaavocado.com/ https://vric.ucdavis.edu/main/faqs.htm Forbes
07:38
May 05, 2022
Meet the people who will be feeding your kids Ep. 32
There’s no shortage of hot topics in this episode: GMOs Organic Food Labels Technology Animal Welfare What does the future of agriculture look like? If only we could look into a crystal ball and know how we are going to efficiently and sustainably feed the growing world population. While you may not be a farmer or maybe have never even stepped foot on a farm – it’s important to follow this topic as this is the industry that will feed your kids – and even your grandkids and great-grandkids. In this conversation, we talk with two inspiring, young people who are the future leaders – the ones that will be making those decisions that will allow your kids to have access to safe, nutritional, and affordable foods and products. Cortney Zimmerman and Jackson Sylvester both hold leadership positions in the National FFA. With in the first 10 minutes we hit the hot topic of GMOs.  Did you know, there are only 10 crops currently available in the United States that are GMOs (source: USDA)? We explore why they exist and why we don’t have to be scared of them. (Jackson makes a really great comparison using corn!). We also talk about the biggest obstacle facing the industry – how are we going to feed this growing population? And explore how you can help – without being a farmer, there is something you could be doing “LESS” of. If you learned something new or just enjoyed the conversation – Please share this episode with a friend! We appreciate your support! . . Article mentioned in the podcast: Member Advocates for Agriculture from Outside the Industry (https://www.ffa.org/ffa-new-horizons/member-advocates-for-agriculture-from-outside-the-industry/) . . Want to learn more about the goals and values of the National FFA Organization? Find it here: https://www.ffa.org/ . . There’s so much more to our conversations here at Inside the Bullseye  – follow along on social media – Instagram and Facebook, just search @InsidetheBullseye
43:58
April 28, 2022
Will we run out of food? The impact the conflict in Ukraine has on our food supply Ep. 31
When Russia invaded Ukraine in February 2022, the impacts could be felt all around the world almost immediately at the pump, at the grocery store checkout, and by farmers who were trying to get the supplies they need for their spring planting season.  "While we're all feeling the pinch at the grocery store, please know farmers aren't getting rich as a result of it," says Veronica Nigh, a senior economist for American Farm Bureau Federation. Then who is?  What's driving the prices?  With the conflict still unfolding in Ukraine, what happens now that more than $27 billion in agricultural exports from Ukraine alone will be taken out of circulation? That's not even factoring in Russia and it's exports - including food & energy. Does this mean we will we run out of food if we continue to drain our world food supply?  Nigh helps to answer ALL these questions and the fear many farmers have as they look to the end of the year in this 30 min. conversation.   Will we run out food? While it may be a while before this is a concern in the U.S. (thanks to our farmers efficiently producing high yielding crops and exporting a lot of the excess to help feed other countries), the reality is it’s more pressing at the moment for other areas of the world (she explains who could suffer the worst).  Also, this could become a bigger concern for the U.S. pending the timeline of this conflict as U.S. farmers rely on my products from Ukraine and Russia including fertilizers. That means if farmers can't get the products they need, this will have a direct impact on prices and availability to our favorite items. . . Nigh wrote an article titled Ukraine, Russia, Volatile Ag Markets. It dives a bit deeper into some of the topics we discuss in this episode. Also in this episode, we reference the crop calendar for Ukraine – you can get a look at it HERE. . . This is an awful humanitarian crisis that has left many of us wanting to help.  Inside the Bullseye Host, Amy Pflugshaupt is a former journalist who wants to caution you to be careful who you donate to as there are many out there that use situations like this to unfairly take advantage of those that want to help. So please - do your research before donating. Inside the Bullseye is made possible by ABS Global. And ABS’ parent company – Genus – has informed its team that the company will be donating to the Ukrainian Red Cross to help its vital humanitarian work. It has also shared some other organizations that its employees could consider donating to – links below: UNICEF’s Ukraine Appeal GlobalGiving’s Ukraine Crisis Relief Fund The United Nations Ukraine Humanitarian Fund *There are a number of great organizations to donate to, but again please just do your research first. . . Stay informed and join the conversation! Be sure to subscribe to Inside the Bullseye wherever you like to list to podcasts. Also – follow along on social media @insidethebullseye. We are on Facebook and Instagram.
37:00
April 14, 2022
COVID-19 - the impacts on the supply chain and your buying habits – Ep. 30
The COVID-19 pandemic has changed the world as we know it leaving a large impact on our food system and our buying habits.  In today’s conversation, Roxi Beck with the Center for Food Integrity dives into the psychology behind it all. And yes to put it in simple terms – we are still in “survival mode.”  When will this end? She shares her thoughts. Beck talks Mom-to-Mom with host, Amy Pflugshaupt on how buyers habits shifted from “let’s buy those items that ‘do the right thing’” – like fair trade, ethically sourced, or farm raised – to a NEW focus of importance.  She also explains the “kinks” in the supply chain and why there isn't a simple fix. PLUS, Beck shares the secret of where to look on your food packaging to get the “real facts” about the product. Here’s a hint – it’s not right out on the front like so many of us think!  All you need is 20 minutes to feel informed!  Beck was also featured in Ep. 27 - “Excuse me? My broccoli has hormones, and my pork doesn’t?” CLICK HERE to listen now. Want to explore this topic more? https://foodintegrity.org/ https://www.bestfoodfacts.org/ Inside the Bullseye is on both Facebook and Instagram. There you’ll find videos from the podcast, little nuggets of information to feel better informed about what’s really happening on farms and it’s a great way for you to ask your agricultural related questions and get answers from our team.   You can also email us! Send us your agricultural-related questions to insidethebullseye@genusplc.com. We certainly appreciate having you along in these conversations. If you learned something new – please share this episode with a friend. Remember – this isn’t your grandfathers way of farming.
24:19
April 07, 2022
What are you pouring on your pancakes? Not all maple syrups are created equal Ep. 29
Not all syrups we drizzle over pancakes, waffles, French toast are created equal. One is not better than the other by any means (they all use ingredients that are produced by farmers), but if you are looking for items that are minimally processed then Pure Maple Syrup is your option. In this episode, Abigail Martin with the Farm Wisconsin Discovery Center joins us again to explore how it’s produced, how you can tap a tree in your own backyard, and some of the other maple products out there other than syrup. Plus, don't make the same mistake Amy, Inside the Bullseye's host, did when it comes to trying to for the first time - you'll get a laugh out of this one. We also dig into some fun facts including: Did you know it takes 40 gallons of maple sap to make 1 gallon of maple syrup? . . Inside the Bullseyes is proud to announce a partnership with Farm Wisconsin Discovery Center. Throughout the year, Abigail will join us to talk about “what’s in season.” . . Farm Wisconsin Discover Center: Explore the wonders of Wisconsin agriculture at the Farm Wisconsin Discovery Center. Named among Time for Kids’ 50 Coolest Places of 2019, Farm Wisconsin will engage visitors of all ages. Dig into what makes farming fascinating with dozens of hands-on exhibits, a tour – virtual or in person – of a local dairy farm, and a visit to their awe-inspiring birthing barn for the chance to witness the birth of a calf. Complete the farm-to-table experience with a visit to the Farm House Store and the Wisconsin Café – serving breakfast, lunch, and 16 flavors of Cedar Crest ice cream. Address: 7001 Gass Lake Road Manitowoc, WI 54220 Want to get a closer look at Farm Wisconsin: Website: farmwisconsin.org Facebook: Farm Wisconsin Discovery Center LinkedIn: Farm Wisconsin Discovery Center Instagram: @farmwisconsin Twitter: @FarmWisconsin . . Don’t forget to follow us on social media @insidethebullseye – both on Instagram and Facebook. There you can see highlight videos from the podcast, informational nuggets that helps connect you to the farm, and it’s a great way to ask your agricultural questions. We’ll find the best expert to answer it and feature it in an upcoming episode!
28:39
March 24, 2022
The 10 things you use before stepping out the door that are tied to the farm – and no, we’re not talking food. Ep. 28
The 10 things you use before stepping out the door that are tied to the farm – and no, we’re not talking food. This episode is a quick 10 minutes! In honor of National Ag Day on March 22, we are talking about the items we use every day that we don’t always think about having ties back to the farm. From your tooth paste to your cold medicine, get ready to see how agriculture plays a role in your every day life. Plus, get a sneak peak at some conversations that are coming up. . . We Want to Know What YOU Think – Click here and share your thoughts so we can make sure we are making the most of your time. It will take less than a minute – and yes, we designed it that way! Help us help you!! . . Follow Inside the Bullseye on Facebook and Instagram.
10:57
March 17, 2022
“Excuse me? My broccoli has hormones, and my pork doesn’t?” Ep. 27
“Excuse me? My broccoli has hormones, and my pork doesn’t?”  Is your head spinning right now trying to make sense of that? Roxi Beck is the consumer engagement director for the Center for Food Integrity and the vice president at Look East Consulting. That’s not the only thing she says in this conversation that will leave you wondering, “How much do I really know about my food and the marketing claims printed on the packaging.” She’s setting the record straight and helping consumers just like you cut through the noise of all those buzz words (Natural, Hormone-Free, Plant-Based, etc.) that try to influence where we spend our money.   Beck talks Mom-to-Mom with host, Amy Pflugshaupt on how to educate yourself so you don’t get caught up in buzz word labels, the importance of figuring out what your non-negotiables are (i.e.: sustainability, animal welfare, fare trade, buying local), and why eliminating options like animal-protein is not the answer for a more sustainable food system. She really digs into this (listen at the 24 min mark) and uses a great analogy surrounding eggs. . . Links referenced in the conversation: Want a trusted source for food-related questions? -- Best Food Facts Take a look at the research the Center for Food Integrity is working on to build consumer trust in the food supply chain -- Click here  Farming now best viewed of 25 U.S. business and industry sectors - See the FULL Gallup Poll now . . Beck will be back very soon to join the conversation on Inside the Bullseye talking about the impacts COVID has had on the food supply chain. Be sure to follow along on social media – Facebook and Instagram – to get alerted about this conversation and more behind-the-scenes content.
51:51
March 10, 2022
Why are dairy calves taken away from their mothers? Cow Fitbits? Your questions answered by Farm Wisconsin Discovery Center Ep. 26
Why are dairy calves taken away from their mothers? Cow Fitbits? Really, that’s a thing? (As we’ve said before, this isn’t your grandfather’s way of farming). Have your kids ever asked you some off the wall question like – “Mom, how long is a cow’s tongue?” We’re answering these and so much more thanks to the help of Farm Wisconsin Discovery Center. It’s a one-of-a-kind, hands-on learning facility based in Northeastern Wisconsin where the wonders of agriculture are on full display. Abigail Martin is the program manager at the Farm Wisconsin Discovery Center, supporting their educational mission by bringing new, creative programs and activities to the Farm Wisconsin experience. She answers some of the most common questions people ask when visiting (some I’m sure you’re thinking about right now) and helps us plan our trip to this 10,000 sq. foot facility that will leave you and your kids intrigued and informed. . . Farm Wisconsin Discover Center: Explore the wonders of Wisconsin agriculture at the Farm Wisconsin Discovery Center. Named among Time for Kids’ 50 Coolest Places of 2019, Farm Wisconsin will engage visitors of all ages. Dig into what makes farming fascinating with dozens of hands-on exhibits, a tour – virtual or in person – of a local dairy farm, and a visit to their awe-inspiring birthing barn for the chance to witness the birth of a calf. Complete the farm-to-table experience with a visit to the Farm House Store and the Wisconsin Café – serving breakfast, lunch, and 16 flavors of Cedar Crest ice cream. Address: 7001 Gass Lake Road Manitowoc, WI 54220 . . Want to get a closer look at Farm Wisconsin: Website: farmwisconsin.org Facebook: Farm Wisconsin Discovery Center LinkedIn: Farm Wisconsin Discovery Center Instagram: @farmwisconsin Twitter: @FarmWisconsin . . Don’t forget to follow us on social media @insidethebullseye – both on Instagram and Facebook. There you can see highlight videos from the podcast, informational nuggets that helps connect you to the farm, and it’s a great way to ask your agricultural questions. We’ll find the best expert to answer it and feature it in an upcoming episode!
36:13
March 03, 2022
Climate Change & Cows: Gen Z’s impact on the food you put on your table Ep. 25
Climate Change & Cows is controversial on many levels.  Farmers now, but more importantly the next generation of leaders, are having to find ways to feed the world.  Gen Z is the first generation to grow up completely online. They don’t know a world without social media and are passionate about social change. In this conversation, we meet Kinzie Burtrum. She’s a 21-year-old rancher who was recently featured on time.com as part of the 30 in 2030: Planning for the Future video. She shares a very open view of what farmers are doing now and what some of the biggest topics facing the next generation will look like when it comes to putting food on your table. She also shares her future plans and the hopes she has of leaving her mark on the industry. . . Watch Kinzie in the 30 in 2030: Planning for the Future – click here (https://time.com/6111227/30-in-2030-climate-change/) This video looks at those who are members of Gen Z and will turn 30 in 2030. The reason that’s significant is that’s the year that much of the world is targeting to have a plan in place to reduce the impacts of climate change. . . Don’t forget to follow us on social media @insidethebullseye – both on Instagram and Facebook. There you can see highlight videos from the podcast, informational nuggets that helps connect you to the farm, and it’s a great way to ask your agricultural questions. We’ll find the best expert to answer it and feature it in an upcoming episode!
28:33
February 24, 2022
Animal Abuse, Cold Cows & Antibiotics in Milk – Nothing is off limits with Annaliese Wegner, a Wisconsin dairy farmer & social media influencer. Ep. 24
With more than 29,000 followers on Instagram, Annaliese Wegner (@ModFarmChick) is sharing her family’s farm story to connect people just like you to where your food is coming from. She’s a born and raised dairy farmer in Wisconsin. In this conversation, she answers some of the most common consumer questions about farm life including: the perfect temperature for cows to be happy, animal abuse (she even goes into an incident that happened on her farm), and why her cows aren’t out on pasture like some other dairy cows. She shares what it’s like as a woman working in a “man’s world,” why she’s so transparent in her social media posts and what it’s like being a mom to twin toddlers. She’s proving “farmers don’t have to fit a mold.” . . Follow Annaliese on social media: Instagram (@ModFarmChick) and Facebook (Modern-Day Farm Chick). If you want to ask her your own questions, be sure to reach to her on Insta. She says that’s her “jam.” . . Don’t forget to follow us on social media @insidethebullseye – both on Instagram and Facebook. There you can see highlight videos from the podcast, informational nuggets that helps connect you to the farm, and it’s a great way to ask your agricultural questions. We’ll find the best expert to answer it and feature it in an upcoming episode!
33:44
February 17, 2022
"Around the Farm Table" with Inga Witscher Ep. 23
Inga Witscher is fourth-generation farmer who is also the host of the PBS show, “Around the Farm Table.” This is a show that introduces you to the people who are growing your food. Inga then takes it back to her farm kitchen and show you how to prepare these farm fresh ingredients for your family. Here’s the twist in all of this -- she didn’t always want to be a farmer. In this conversation, she shares what brought her back to the farm and inspired her to launch the PBS series that brings consumers, just like you, a little closer to where all of those items you bring into your home every day originated. She swaps farm life stories with Inside the Bullseye’s host, Amy Pflugshaupt, she gives you a sneak peek of Season 8 of “Around the Farm Table,” and shares a great story about how the hardest part of farming is getting up early to “put the makeup on her Jersey cows’ eyes.” (It’s a great laugh you wont want to miss). Inga was recently awarded the 2021 Storyteller Award from Slow Food USA. Slow Food USA’s vision is to create a world where all people can enjoy food that is good for them, good for the people who grow it and good for the planet. She was on of 20 to receive this honor across 10 categories. All of us here at Inside the Bullseye are excited our last episode to end 2021 is with Inga. We certainly hope you enjoy it! . . To see full episodes of the PBS Series, “Around the Farm Table,” click here (https://video.pbswisconsin.org/show/around-farm-table/). Inga also can make an appearance at your next gathering and sharing a cooking demonstration. To learn more email today: rick@aroundthefarmtable.com. . . This is our final episode of Season 1 of Inside the Bullseye. We are so honored that you have made us a small part of your week. We love having the opportunity to bring you a little closer to the farm. We will be taking some time in January to prepare for Season 2. So, if you have a question you want our team to answer, ASK! Email us at insidethebullseye@genusplc.com. Or send us a message on social media: @insidethebullseye (Facebook and Instagram). We can’t wait to get back to the conversation in February 2022, but until then you can catch up on the 2 dozen episode that are streaming now. You can also catch some great video clips, behind the scenes of some of our interviews and learn great nuggets of information that will connect you to the farm. Thank you for an amazing first season! We can’t wait to catch up with you in February 2022!
38:14
December 30, 2021
Beef for EVERY Price Point – Ep. 22
Sticker shock is something we’re all experiencing at the grocery store. According to the Consumer Price Index all grocery items are up any where from 3% to 15% - with beef seeing the largest increase from last year with a 20% jump in prices. There are several things driving up the cost, including demand. Angie Horkan from the Wisconsin Beef Council digs into to a few of the factors driving this increase. She also offers some great budget-friendly ideas so you can still put a delicious, flavorful beef dish on your holiday table. If you can’t afford prime rib or a tenderloin, she has some great “swap” options and ideas on how to prepare it. Also, if you’d like to pair a nice wine or beer with your holiday feast, she offers some great ideas as well. . . You can learn more about economical cuts of beef, recipes, pairings and more by visiting beeftips.com/beef-up-the-holidays (https://www.beeftips.com/cooking/beef-up-the-holidays) . . Cooking prime rib? Check out this link (https://www.beefitswhatsfordinner.com/cooking/prime-rib) for recommend oven temps, cook time and internal temperatures for the size of roast you have. Also, there’s a great tutorial on how to carve it. REMEMBER – it’s important to let your roast rest so you don’t loose all the juices. Angie shares some great tips in this episode of Inside the Bullseye! . . For more great holiday ideas, be sure to follow along with the conversation at @insidethebullseye on both Facebook and Instagram. . . From all of us at Inside the Bullseye and ABS Global, we hope you and your family have a wonderful holiday season!! Thanks for making us a small part of your week!!
27:05
December 23, 2021
Benefits of Buying a REAL Christmas Tree Ep. 21
Scotch Pine, Frasier Fir, Balsam Fir, Blue Spruce – Whatever kind of evergreen you bring into your home, there’s a lot of work that goes into it.  There’s also a lot of great benefits to buying a REAL Christmas tree. We get to the root of it all with the help of the reigning Alice in Dairyland, Julia Nunes. . . What to see what Amy’s Christmas tree looks like?  Click here or visit @InsidetheBullseye on Facebook and Instagram. . . With more than 20 episodes now available, be sure to get caught up while you’re traveling this holiday season. Then, let us know what you think! Which episodes were your favorite? What do you want to learn more about? Send us a DM on social media or email us at insidethebullseye@genusplc.com. We’d LOVE to hear from you!
08:34
December 16, 2021
From Cow to Cheese - Here’s the backstory of Crave Brothers Farmstead Cheese Ep. 20
It only takes hours for fresh milk to be turned into delicious cheese at Crave Brothers Farmstead Cheese in Waterloo, WI – yes, literally just a few hours! This 3-generation farm family has a great story to tell. It’s one that’s been featured many times on national platforms like Good Morning America, Nightly News and now Inside the Bullseye. George and Debbie Crave pull back the curtain and give us a look at how this farm is run, the process of making cheese, the “old world” techniques they are still using, the sustainability efforts to preserve the land and something that might be shocking to you – the amount of technology that makes it all happen. . . Learn more about the Crave Brothers Farmstead Cheese by clicking here - https://www.cravecheese.com/ You can order cheese online from here! . . Don’t forget there’s still time to enter the Wisconsin Cheese Board Awards presented by Dairy Farmers of Wisconsin. You could win FREE Cheese for a year for you, a friend and a food pantry of your choice. If you missed the previous episode, “You Gouda Brie Kidding! Free Cheese for a Year??? Ep. 19,” be sure to listen for 3 easy ways to build your cheese board and the one tool you should invest in. . . Are you following Inside the Bullseye on social media? Stay up to date on the latest episodes, share your feedback, ask your questions and learn something new that will connect you back to the farm. Inside the Bullseye is on both Facebook and Instagram (@insidethebullseye).
41:31
December 09, 2021
You Gouda Brie Kidding! Free Cheese for a Year??? Ep. 19
Want FREE Wisconsin cheese for a year??? In this “gouda” episode, Lizzie Duffey with Dairy Farmers of Wisconsin explains how you, a friend and a food pantry of your choice can savor all the goodness - all you have to do is snap a photo! Just note, the deadline for the Wisconsin Cheese Board Awards is Dec. 16, 2021 – so you better listen today! 😊She’s also talking about 3 simple steps to make your cheese board “Instagram-worthy,” the one knife you should invest in for all your cheese needs (trust me – it’s totally worth it and the best part – it’s affordable!), and she connects us back to the farm as we explore how our favorite cheeses are made. . . Learn more about Dairy Farmers of Wisconsin – https://www.wisconsincheese.com/ Buy Wisconsin Cheese online and have it delivered to your door - https://www.wisconsincheese.com/our-cheese/order-online Enter to win FREE Wisconsin Cheese for a YEAR - https://www.wisconsincheese.com/cheese-board-awards-submission . . Lizzie’s Favorite cheese: Uplands Cheese - Rush Creek Reserve - https://uplandscheese.com/product/rush-creek-reserve/ Amy’s Favorite cheese: Carr Balley Cheese – Bread Cheese - https://carrvalleycheese.com/product/bread-cheese/ . . Want some inspiration for your next cheese board? Visit Inside the Bullseye on Facebook or Instagram for some great photos courtesy of Dairy Farmers of Wisconsin. Plus – you can see Amy Pflugshaupt – host of Inside the Bullseye - make a few different ones.
44:23
December 02, 2021
“Time to get Basted!” Fun Turkey Facts thanks to the National Turkey Federation Ep. 18
Is it the tryptophan that’s making you tired after your Thanksgiving feast? No! You’d be surprised what other food has the same amount of tryptophan and doesn’t get a bad rap like our holiday bird (pay attention at the 20 min mark). Beth Breeding with the National Turkey Federation sets the record straight on some common consumer questions: 1. Are turkeys raised in cages? 2. What’s driving the price increases this year at your local meat counter? 3. Are hormones and steroids used in turkey production? She also shares some great ideas to mix up your traditional turkey recipes for your next dinner party and shares some great insight on why commercial turkeys have white feathers, even though they are depicted in so many images to have brown feathers – think about the turkey emoji on your phone. . . Want to check out some of the great recipes we chatted about or just want to learn more about the turkey you put on your family’s dinner plate: https://www.eatturkey.org/ . . Follow the National Turkey Federation on social media: http://www.facebook.com/natlturkeyfed http://www.twitter.com/natlturkeyfed http://www.instagram.com/natlturkeyfed https://www.linkedin.com/company/national-turkey-federation . . Follow Inside the Bullseye on Facebook and Instagram! @InsidetheBullseye
24:11
November 25, 2021
BONUS: Turkey Talk
10 minutes – that’s all you need to set the tone for the holidays! We’re talking about the star of our holiday feasts – TURKEY! Fun facts (Do you know why commercial turkeys are bred to have white feathers?), preparing poultry and Amy shares a great recipe to give you the taste of Thanksgiving without having to prepare a whole bird. (It takes 5 mins. to prep and only uses 6 ingredients!) . . “Oh no, it’s Thanksgiving Day and my turkey is still frozen? What do I do???” First of all, don’t panic – here’s what food experts recommend – Click Here. . . Countdown to a Food Safe Thanksgiving – foodsafety.gov Food Safety Tips for Your Holiday Turkey – cdc.gov . . Want the recipe for the Crockpot Cranberry Turkey?? Check out Inside the Bullseye on Facebook or Instagram – Just search Inside the Bullseye. . . Join us on Thanksgiving – Our Turkey Talk continues! Episode 18 will be streaming Nov. 25, 2021. We’re chatting with the National Turkey Federation talking: - Are turkeys raised in cages? - Are they given hormones or steroids? - What about antibiotics? - The growing demand for turkey – it’s more than just the whole bird - Tips to prepare turkey for your next meal
11:46
November 20, 2021
“You want to do the man’s job?” Meet Amber Bristow a 5th generation cranberry farmer Ep. 17
As a kid, Amber Bristow watched as her dad “groomed” her older brother to be the next generation to lead the family’s century old cranberry farm. But, it’s Amber who’s came back on the farm breaking those traditional gender-roles in rural America. She’s a wife, new mom, farmer and she has a following of more than 10,000 on Instagram. She’s an advocate for the agricultural industry on social media where she details what it like working in the marsh, shares farm facts and adds a splash of color with fun recipes and family life. She shares what started out as a small idea has boomed into this massive social media following. . . Follow Amber on Instagram – CranberryChats . . Want to try Amy’s Great-Grandmother’s Cranberry Sauce recipe? Check it out on the Inside the Bullseye social media pages on Friday, Nov. 19 – Facebook and Instagram. If you end up making it – let us know what you think! While you’re there, don’t forget to give the pages a follow! Thanks! . . If you like what you heard, be sure to share this podcast with a friend! And don’t forget, leave us a review wherever you like to listen to podcasts.
49:09
November 19, 2021
Pulse Check – Where we’ve been and where we are going Ep. 16
This podcast is designed for YOU, the consumer. It’s time to weigh in and help drive the conversation. In Ep. 16, we take a second to look back, find out what you want to talk about and give a sneak peak as the conversations that are in the works now. Submit your agricultural questions today: 1) Send an email:  INSIDETHEBULLSEYE@GENUSPLC.COM 2) Send a direct message on Facebook or Instagram – just search @InsidetheBullseye (while you’re there be sure to follow us – thanks!) 3) Leave a comment on one of the @insidethebullseye posts 4) Visit Inside the Bullseye on Anchor.fm – click here. At the top of the page, there’s a button that’s labeled “message.” Click that and you can leave a one minute voice message asking your agricultural question. If you like what you’ve heard, let us know by leaving a review wherever you listen to podcasts. Also, it would be great if you could share Inside the Bullseye with a friend. Thanks for your support over the past three months! We are excited for many more conversations.
09:28
November 12, 2021
A City Girl’s Journey to the Farm: Aliza Eliazarov Ep. 15
A single chicken nestled into the heart of New York City sends this city girl on an adventure out to the country. Aliza Eliazarov is an award-winning author and photographer. Her book, “On the Farm: Heritage and Heralded Animals Breeds in Portraits and Stories” is an elegant book filled with photos and nuggets of information that details her journey. In her words it was “A desperate need to educate myself and connect and get closer to the natural world.” Over the next several years, Eliazarov researched, talked to farmers, and photographed heritage and heralded breeds of animals – capturing images like you’ve never seen livestock before. In Episode 15, she talks about finding that “connection to the farm,” what inspired this portrait-style book and what you can do if you feel that disconnect like she did. Plus, there’s a surprise guest that pops into the conversation at the 30-minute mark – it will no doubt put a smile on your face. . . “On the Farm: Heritage and Heralded Animals Breeds in Portraits and Stories” is available for order on www.alizaeliazarov.com or wherever you like to buy books. . . You can follow Aliza on Instagram: @aliza.eliazarov . . The goal of Inside the Bullseye is to help you feel that connection back to the farm – just as Aliza described. It’s a journey that will look a bit different for everyone. If you have an agricultural questions – ASK! It could be featured in a future episode. Click here to leave a one-minute voice message.  You can also send an email to insidethebullseye@genusplc.comor reach out on social media (Facebook & Instagram = @insidethebullseye).
38:01
November 04, 2021
From the Eyes of a Farmer on the Road Ep. 14
How many combines have you passed this fall? I bet it’s at least a couple. Sharing the road – we hear the perspective from the farmer up in that piece of heavy machinery. What they can see or can't see, their concerns and the close calls. Kevin Heeg is a farmer from Marshfield, WI. He was born and raised on the farm and shares his experience driving farm implements on the road and the dangers that many drivers may not realize. This is a continuation of our conversation in Ep. 11, Slow Down and Share the Road. It seems like a simple concept, but it’s on that could save your life. . . Thank you to the National Farm Medicine Center in Marshfield, WI for connecting Inside the Bullseye with Kevin. . . Do you have an agricultural question? Something you’ve always wondered about? Send it to Inside the Bullseye at insidethebullseye@genusplc.comor on social media (Facebook and Instagram). Your question could be answered in our next episode. . . Inside the Bullseye’s goal is to connect you back to the farm and help you understand why farmers do what they do.
22:38
October 29, 2021
Shake up your dinner plans with the help of a beef producer who just happens to be a first-generation farmer Ep. 13
Looking to shake up your dinner plans tonight? That chuck roast you have in the fridge doesn’t have to automatically mean pot roast.  Sarah Wells is a first-generation farmer living in Rio, Wisconsin. During our conversation, she shares her secrets for spicing up dinner and how cooking a traditional chuck roast can serve as the base for several different recipes throughout the week. She also talks about ordering custom meat to fill your freezer – what cuts, the price, and when’s the best time to order. Also, how building connections with your local producers at the farmers market can ease a lot of concerns when it comes to all the “buzz words” we find on food labels – like “grass-fed beef” or “organic.” But honestly, what makes this conversation is what her daughter said when it comes to the life cycle of farm animals – she is wise beyond her years answering a question many consumers have (Don't miss it - it's at the 16 min. mark). . . Want to know about Sarah’s story? Click here for a link to wellsfarmsbeef.com . . The conversation continues on Facebook and Instagram – just search Inside the Bullseye. If you like what you heard, please leave us a review and share this episode with a friend.
42:33
October 21, 2021
BONUS: Why farmers use artificial insemination
We had so much fun talking with Brady Zuck, a fifth-generation beef producer from Ladysmith, WI, that we wanted to keep the conversation going. In Ep. 12, we touched on the idea that he uses artificial insemination on his farm. In this BONUS episode, he explains why he uses this practice and how it impacts the products you bring into your home. . . To see more of Brady’s story as a producer you can visit the Wisconsin Beef Council’s website. . . If you enjoyed your time listening or learned something new, please share this episode with a friend. If this sparked some questions for you, PLEASE ASK! At Inside the Bullseye, the goal is to help you feel connected to those farmers that allow you to bring all of your favorite items into home.  Submit your questions at insidethebullseye@genusplc.comor send us a message on social media (Facebook & Instagram).
15:12
October 15, 2021
Cows: More than meat and milk Ep. 12
Perfume, shaving cream, deodorant, anti-aging cream and even chewing gum – they come from what?!?! Before you step out the door, there are dozens of items you use that can be traced back to cattle – and we’re talking more than just meat and milk. Brady Zuck, a fifth-generation beef producer, takes us on a tour of his family’s cow-calf operation in Ladysmith, Wisconsin. He talks about the magical superpower cattle possess known as “upcycling,” as well as some of those items used by your family that you may be surprised to know that have a connection to cattle herds just like his. The conversation gets pretty candid, but it’s all important as you explore your own personal connections to the farm. . . To see more of Brady’s story as a producer you can visit the Wisconsin Beef Council’s website. . . If you enjoyed your time listening or learned something new, please share this episode with a friend. If this sparked some questions for you, PLEASE ASK! At Inside the Bullseye, the goal is to help you feel connected to those farmers that allow you to bring all of your favorite items into home.  Submit your questions at insidethebullseye@genusplc.comor send us a message on social media (Facebook & Instagram).
35:28
October 14, 2021
Slow Down and Share the Road - Ep. 11
Give this episode 60 seconds and you’ll understand why we’re talking about sharing the road with farm implements. The next 30 minutes that follow, Cheryl Skjolaas, a senior outreach specialist with the UW Center for Agricultural Safety and Health breaks down the rules of the road, the two most common types of crashes that happen during harvest season and why all farm equipment isn’t created equally when it comes to safety standards. I was honestly blown away to learn just how long it takes safety features to become standard for farm implements – it’s 5 to 6 times longer than it does for a standard car! . . . If you want to learn more about what’s legal road practices and how you can keep you and your family safe while out on the road this harvest season, Skjolaas share some extra resources here. . . . If you learned something from our conversation, please share it with a friend. Invite them to follow us here and over our social media pages: Inside the Bullseye.
36:47
October 07, 2021
What's for dinner? The common mistakes you're making when buying and preparing meat Ep. 10
A chef turned butcher is educating consumers on "all the things" when it comes to meat. From best cuts, non-traditional cuts (yes, we are talking beef tongue and pigs feet -- before you say "ewwwww" you have to hear us out), what's trending, what are economical options and going as far as connecting the consumer to where and how that animal was raised.  Judson and Monique Branch opened a meat and specialty store in Windsor, WI (a small town outside of Madison), called Branch + Daughter in July 2021.  In our conversation, we talk about a huge trend in meat (that's even resulting in people tailgating outside their store to get a bite), secrets of the trade when it comes to prepping and storing, and how tacos are the 'gateway' to expanding our palates and being more sustainable. We even get as deep as to how to live a long and healthy life. To follow the story of Branch + Daughter and to find out more about the local farmers they are partnering with, visit branchanddaughter.com.  They are also on social media - just search Branch + Daughter. See inside the store and a look at some of their menu items by checking out Inside the Bullseye on Instagram or Facebook.
40:17
September 30, 2021
Keep or Toss?? Settling the debate over food label dates Ep. 9
“Use before,” “Sell by,” “Expires on,” “Best if used by” -- What do they all mean? And if you pass that date printed on the label, do you have to throw it out immediately? These labels may be doing more harm than good as American are throwing out a third of our food. That's about $161 billion worth each year. Joining the conversation is Kevin Smith, a Senior Advisor in the FDA's Office of Food Safety. He explains what these labels mean, how they are determined and what you can do to cut down on food waste in your home. If you learned something - share this with a friend! And give us a shoutout on social media - @InsidetheBullseye Helpful resources from the FDA: FoodKeeper App Refrigerator and Freezer Storage Chart FDA’s Tips to Avoid Food Waste For more great ideas to reduce food waste follow Inside the Bullseye on Facebook and Instagram. 
27:49
September 23, 2021
Get lost in a corn maze Ep. 8
If you’re looking to get lost this fall in a corn maze, you are in good company. Agri-tourism is just one of the ways family farms are making ends meet. In this episode, we explore one of the top 10 corn mazes in the country as named by USA Today. What makes the Treinen corn maze so unique – no GPS equipment is used to create it. It’s all staked out by hand. One of the owners of this Lodi, WI farm, Angie Treinen, talks family farm history, physics, and the creative outlet she’s had over the last 21 years designing not just corn mazes – but works of art. Want to follow along with Treinen Farm story? LIKE them on Facebook at @treinenfarm or visit their website: https://treinenfarm.com. To see the rest of the Top 10 corn mazes as named by USA Today: www.10best.com If you have an agricultural question – ASK!  Email us at insidethebullseye@genusplc.com or visit us on Facebook and Instagram @InsideTheBullseye
44:50
September 16, 2021
A new kind of class pet Ep. 7
Calling all teachers, educators or organization advisors!  Sign-up today for a FREE program that brings the farm to your kids - Adopt a Cow (not to be confused with Adopt a Dairy Cow featured in Ep. 2).  This program is carefully crafted curriculum that allows kids to get to know a local farmer and a calf.  Each class is paired with a newborn calf.  They then receive progress about her growth and exciting updates – including photos of the cow, live chats from the farm, activity sheets and more.  In this episode, we explore the program with Kaila Fitzl a teacher in Loyal, WI and Karen Doster, the director of youth and school programs for Dairy Farmers of Wisconsin.  This program saw a "boom" in success due to the pandemic.   Want to sign-up your classroom? Visit discoverdairy.com BEFORE Sept. 15, 2021 to enroll for this school year. See photos from Kaila Fitzl's class by visiting Inside the Bullseye on Facebook and Instagram -- @insidethebullseye If you are a farmer who would like to get involved and use one of your calves in the program, reach out to discoverdairy.com.  If you are in Wisconsin, you can contact Karen Doster at wisconsindairy.org. Do you have more questions surrounding the farm to table movement and what farmers do on the farm? ASK! Send a message at Inside The Bullseye or insidethebullseye@genusplc.com.
23:07
September 09, 2021
First-of-its-kind, newest breast milk alternative Ep. 6
The first-of-its-kind baby formula made from goats milk is giving families another option to feed their babies while also building a new market for dairy farmers.  Dr. Nikos Linardakis shares how he's leveraging his Greek upbringing and knowledge to work with dairy farmers and create Bêne Baby Toddler Formula.   Bene Baby Formula was a semi-finalist in the Farm Bureau Ag Innovation Challenge -- a national business competition that showcases U.S. startups developing innovative solutions to challenges facing America’s farmers, ranchers and rural communities. The company's mission: "When you shop with us, you are supporting local communities and providing healthy food for your baby. We’re located in the heart of Wisconsin’s dairyland and only source our products from American farmers and manufacturers." Want to learn more about the formula or try it for yourself, Click Here. Follow Bêne Baby Toddler Formula on Instagram at benebaby_formula. Do you have more questions surrounding the farm to table movement and what farmers do on the farm? ASK! Send a message at Inside The Bullseye or insidethebullseye@genusplc.com.
35:55
September 02, 2021
Online Farmers Market: Bringing the farm to YOU! Ep. 5
"We are one failed corn crop away from mass starvation." -Nick Carter, Co-Founder and CEO MarketWagon In our candid conversation, Carter talks about growing up on his family's farm in Indiana, leaving it behind and then eventually returning and starting an online farmers market.  Market Wagon's goal is to connect you back to where your food comes from and gives local farmers the opportunity to "thrive in their local markets."   He explains why he felt he had to create this link between the farmer and consumer. To learn more about the mission of Market Wagon and if it's available in your area, click here.  Market Wagon is also available on Facebook, Instagram, Pinterest, Linkedin and Twitter. Do you have more questions surrounding the farm to table movement and what farmers do on the farm? ASK! Send a message at Inside The Bullseye or insidethebullseye@genusplc.com.
29:55
August 26, 2021
BONUS: Witness life on the farm first-hand
There's no better way to learn than by learning hands-on.  Here's your chance to visit 9 different types of farms and see first-hand what they are doing to protect the environment and still deliver the best products you love to use.  It's all part of Wisconsin Farm Bureau Federation's Leaders of the Land: A State Sustainability Series.  Rachel Gerbitz, the Director of Sustainability Communications and Partnerships with Wisconsin Farm Bureau Federation, explains just some of what these individual farms are doing to be more environmentally-friendly.  Some of these farms send their goods to popular companies like Frito-Lay and Ocean Spray. Sign-up here for the Leaders of the Land Series - a tour of 9 Wisconsin farms.  Check with your local Farm Bureau chapter to see what tours are offered in your area. Do you have more questions surrounding sustainability and what farmers do on the farm? ASK! Send a message at Inside The Bullseye or insidethebullseye@genusplc.com.
20:56
August 19, 2021
Sorry, sustainable farming isn't a new idea Ep. 4
Protecting those valuable natural resources all while delivering your favorite products. Sustainable farming isn't a new idea.  Farmers have been doing it for generations and are always coming up with new ways to do it better.  Rachel Gerbitz, the Director of Sustainability Communications and Partnerships with Wisconsin Farm Bureau Federation, starts the conversation of sustainability on the farm and why consumers should care.  This episode just scratches the surface of this topic that will be a recurring one for Inside the Bullseye. CLICK HERE for a more in depth look at some of the sustainability efforts happening on farms in your community.  Sign-up here for the Leaders of the Land Series - a tour of 9 Wisconsin farms.  You can learn more about this in the BONUS episode. Do you have more questions surrounding sustainability and what farmers do on the farm? ASK! Send a message at Inside The Bullseye or insidethebullseye@genusplc.com.
19:15
August 19, 2021
What's in my meat? Ep. 3
It's a common concern among consumers, "Is my meat antibiotic- free?"  Consumers also want to know where and how that animal was raised and what did that animal eat.  Tammy Vaassen, the executive director of the Wisconsin Beef Council, explains all of the regulations in place for farmers who's animals end up in the food chain and on your plate. CLICK HERE for new recipes for beef or learn more about how farmers are producing healthy & nutritional products for you and your family through the Beef Quality Assurance Program. Follow the Wisconsin Beef Council on social media: Facebook and Instagram Do you have more questions surrounding the safety regulations in the meat you service your family? ASK! Send a message at Inside The Bullseye or insidethebullseye@genusplc.com
26:52
August 12, 2021
Adopt a Dairy Cow Ep. 2
Milk! For many of us, it's how we start and end our day.  A cold splash on our cereal or a big glass at night to dunk our favorite cookie for that midnight snack.  However, for the thousands of people battling hunger, it's not always available.  In Ep. 2 of Inside the Bullseye, how adopting a dairy cow not only helps put this item on the table, but encourages philanthropy and supports local farmers.  It's a WIN-WIN-WIN! CLICK HERE to donate, see the cows up for adoption, and learn more on how you can start a similar program. Social Media: @secondharvestsw  email: info@secondharvestmadison.org
29:05
August 03, 2021
Watching your favorite sports team - Why you can thank a farmer for that! Ep. 1
What’s in my meat? How was that animal raised? Is pleather better than leather? What are GMOs? Should I feed them to my kids? Whatever your question may be – Ask us! Here at Inside the Bullseye, we want to educate you so you feel confident about those daily decisions and you can rest assured that your family is happy and healthy. Agriculture plays so many different roles in our daily lives.  Some of them are obvious, while others you probably never imagined.  So come with us on this journey – Inside the Bullseye host, Amy Pflugshaupt, is happy to be your tour guide and find you the answers to all of your questions. Inside the Bullseye Launches Aug. 12, 2021!  Join us on Facebook and Instagram starting Aug. 2, 2021.
07:23
July 26, 2021