In pre-refrigeration days, hogs were harvested in the fall and cured for six to seven months, just in time for Easter dinner. That’s how ham came to be the traditional Easter favorite.
Q: Do dairy farmers use sustainable practices on their farms?
A: Producing a gallon of milk today requires 90 percent less cropland, 65 percent less water, and has a 63 percent lower carbon footprint compared to 1944. Dairy farmers recycle and reuse resources to reduce their environmental impact.
