“Is it really necessary to spray in all cases?” It’s a question posed by Brent Puchalski, a molecular plant pathologist. Up to 75 per cent of all fungicide application is either off target or worse, has no target, he warned.

Given consumers often know little about where food comes from, Medicine Hat area farmer Nichole Neubauer felt she needed to offer agricultural assistance to her local school system. 

At its Stettler station, as many as 24,000 passengers per year board Alberta Prairie Railway train excursions powered by its vintage diesel and steam locomotives. Winter and summer, trips include a stop at Big Valley or the line’s Country Hideaway, an old-time amusement park and meal facility. Not so long ago, the line transported grain as the Central Western Railway.

They would rather munch a pernicious pest than deliver a speech, but beneficial insects may be a valuable public relations ally for farmers.

Karen Tanino, a University of Saskatchewan plant sciences professor, and master’s student Ariana Forand, investigate how plants withstand multiple stresses such as heat, drought, cold and disease. The results of a study they recently completed could be used to help plants better withstand stresses caused by climate change and disease.

University of Missouri plant scientist Ron Mittler has discovered a new way to measure stress in plants using signalling molecules called reactive oxygen species (ROS). His work is especially timely given the challenges farmers face due to variable climates and extreme weather events. The results of Mittler’s work could be used to increase plant resilience in the face of environmental stress.

Does it pass the smell test? In an effort to protect wheat from one of its most virulent pests, researchers are gauging the reactions of the tiny insect to the scent of thousands of varieties. 

With $1.1 million in industry and government funding, the University of Saskatchewan will soon be home to a brand new, high-tech, bio-secure insect research facility. 

Across Canada, the federal government continues its push of the ag industry towards greater sustainability to offset climate change. 

Most bakers will tell you the “starter culture” is the essence of sourdough bread. This includes Jay Cummings, director of bakery and deli operations for Freson Bros., an Alberta-based grocery market chain that sells locally produced food. “Before they hired me, they asked what I would do if I was to run their bakery program,” said Cummings. “I said I would go back to real baking—sourdough baking.” He has developed many starters, but said his one culture, dubbed “Charlie,” which he created for the grocer, is special.