Boom Sprayer Calibration Tables

Rows of peanuts ready to be harvested. Photo taken 08-22-19.

This 13-page publication is meant to make calibration of boom sprayers easier, and therefore more common, by providing a convenient chart that can be kept in barns, tractor cabs, sprayers, and mix-load facilities for quick reference. Written by Michael J. Mulvaney, Pratap Devkota, Ethan Carter, De Broughton, and Mark Mauldin, and published by the UF/IFAS Agronomy Department, November 2020.
https://edis.ifas.ufl.edu/ag446

Ecosystem Services Provided by Grass-Legume Pastures

Perennial peanut ground covering. Legumes, hay, feedstock. UF/IFAS Photo.

Grasslands produce far more than beef and milk. They provide ecosystem services that benefit people and the environment. This new 3-page document discusses how integrating forage legumes into grasslands enhances their capacity to provide ecosystem services, such as C sequestration, habitat for wildlife and pollinators, water catchment and purification, and nutrient cycling. Written by Jose Dubeux, Jr., Lynn Sollenberger, Mark Mauldin, and Liza Garcia, and published by the UF/IFAS Agronomy Department, October 2018.
http://edis.ifas.ufl.edu/ag423

Florida 4-H Tailgate: Smoking and Slow Cooking Meat

Smoked meat at the University of Florida's meat lab.

The Florida 4-H Poultry BBQ program has existed for years, and the program for red meat cookery has been a huge success in Tennessee 4-H. With sponsorship for the winners at the state level, the Florida 4-H Tailgate Contest program will be a success in Florida as well. This program will strive to promote enjoyable outdoor cooking experiences, encourage the incorporation of animal protein in the diet in order to combat childhood obesity, improve youth nutritional knowledge and cooking skills, and impart knowledge about safe handling and proper degree of doneness to produce safe and delicious meat dishes. This 2-page fact sheet is the fourth publication in the Florida 4-H Tailgate series, and it discusses smoking and slow cooking meat. Written by Chad Carr, Brian Estevez, Sonja Crawford, Jason Scheffler, George Baker, Ed Jennings, and Mark Mauldin, and published by the 4-H Youth Development Department, December 2016.
http://edis.ifas.ufl.edu/4h375

Florida 4-H Tailgate: Fire-Building

A goat sausage link being cooked on a charcoal grill. IFAS Annual Research Report 2008. UF/IFAS Photo: Tyler Jones

The Florida 4-H Poultry BBQ program has existed for years, and the program for red meat cookery has been a huge success in Tennessee 4-H. With sponsorship for the winners at the state level, the Florida 4-H Tailgate Contest program will be a success in Florida as well. This program will strive to promote enjoyable outdoor cooking experiences, encourage the incorporation of animal protein in the diet in order to combat childhood obesity, improve youth nutritional knowledge and cooking skills, and impart knowledge about safe handling and proper degree of doneness to produce safe and delicious meat dishes. This 2-page fact sheet is the third publication in the Florida 4-H Tailgate series, and it discusses fire-building. Written by Chad Carr, Brian Estevez, Sonja Crawford, Jason Scheffler, George Baker, Ed Jennings, and Mark Mauldin, and published by the 4-H Youth Development Department, December 2016.
http://edis.ifas.ufl.edu/4h374

Florida 4-H Tailgate: Meat Selection

Steaks being grilled. Barbecue, grilling, meat, meat science, steak, beef, cooking, food, nutrition. UF/IFAS Photo by Tyler Jones.

The Florida 4-H Poultry BBQ program has existed for years, and the program for red meat cookery has been a huge success in Tennessee 4-H. With sponsorship for the winners at the state level, the Florida 4-H Tailgate Contest program will be a success in Florida as well. This program will strive to promote enjoyable outdoor cooking experiences, encourage the incorporation of animal protein in the diet in order to combat childhood obesity, improve youth nutritional knowledge and cooking skills, and impart knowledge about safe handling and proper degree of doneness to produce safe and delicious meat dishes. This 2-page fact sheet is the fifth publication in the Florida 4-H Tailgate series, and it discusses meat selection. Written by Chad Carr, Brian Estevez, Sonja Crawford, Jason Scheffler, George Baker, Ed Jennings, and Mark Mauldin, and published by the 4-H Youth Development Department, December 2016.
http://edis.ifas.ufl.edu/4h376

Florida 4-H Tailgate: Cooking Safety

Seasoned steaks on a platter, ready for the grill. Barbecue, grilling, meat, meat science, steak, beef, cooking, food, nutrition.

The Florida 4-H Poultry BBQ program has existed for years, and the program for red meat cookery has been a huge success in Tennessee 4-H. With sponsorship for the winners at the state level, the Florida 4-H Tailgate Contest program will be a success in Florida as well. This program will strive to promote enjoyable outdoor cooking experiences, encourage the incorporation of animal protein in the diet in order to combat childhood obesity, improve youth nutritional knowledge and cooking skills, and impart knowledge about safe handling and proper degree of doneness to produce safe and delicious meat dishes. This 3-page fact sheet is the second publication in the Florida 4-H Tailgate series, and it addresses cooking safety. Written by Chad Carr, Brian Estevez, Sonja Crawford, Jason Scheffler, George Baker, Ed Jennings, and Mark Mauldin, and published by the 4-H Youth Development Department, December 2016.
http://edis.ifas.ufl.edu/4h373

Florida 4-H Tailgate: Cooking Equipment

Kabobs being cooked on a grill. Photo taken 09-10-16.

The Florida 4-H Poultry BBQ program has existed for years, and the program for red meat cookery has been a huge success in Tennessee 4-H. With sponsorship for the winners at the state level, the Florida 4-H Tailgate Contest program will be a success in Florida as well. This program will strive to promote enjoyable outdoor cooking experiences, encourage the incorporation of animal protein in the diet in order to combat childhood obesity, improve youth nutritional knowledge and cooking skills, and impart knowledge about safe handling and proper degree of doneness to produce safe and delicious meat dishes. This 2-page fact sheet is the first publication in the Florida 4-H Tailgate series, and it discusses cooking equipment. Written by Chad Carr, Brian Estevez, Sonja Crawford, Jason Scheffler, George Baker, Ed Jennings, and Mark Mauldin, and published by the 4-H Youth Development Department, July 2016.
http://edis.ifas.ufl.edu/4h372