Why familiarise?

Becoming familiar with the field location is a topic within anthropology that has been widely discussed over the years and is thought to aid the quality of ethnographic outputs. Components of familiarisation are also at times used as good practice within other research strategies. This update will explore how familiarisation can aid a range of research strategies to enhance the quality of data that are collected.</p

Effect of barley preservation method on milk production and milk quality in organic farming

The effect of dried vs. ensiled barley (cv. Arve) on feed intake, milk yield and quality in organic production was tested in two experiments in Northern Norway. In the first experiment, two groups were given either 40% or 10% concentrated feed (barley) per cow and year, calculated on energy basis. Grass silage was fed ad. lib. Both drying and ensiling preserved barley properly and resulted in approximately the same feed intake and milk production. Cows in the group with 10% barley had lower milk protein concentration than cows in the group with 40% barley. The palatability of barley was in general low, and several cows refused parts of their allowances throughout the experiment. The second experiment had a cross over design with three treatments. The trial was designed to evaluate the effect of preservation method for barley on sensoric milk quality. The cows were fed well-preserved grass silage ad lib. and supplemented with 5.8 kg DM of either dried barley, barley ensiled with molasses, or barley ensiled with a propionic acid-containing additive. All types of barley were well preserved and no negative effect of ensiled barley was observed

Winter Barley Variety Trial

With the revival of the small grains industry in the Northeast and the strength of the localvore movement, craft breweries and distilleries have expressed an interest in sourcing local barley for malting. Malting barley must meet specific quality characteristics such as low protein content and high germination. Many farmers are also interested in barley as a concentrated, high-energy feed source for livestock. Depending on the variety, barley can be planted in either the spring or fall, and both two- and six-row barley can be used for malting. In 2012-2013, UVM Extension conducted a winter barley trial to evaluate the yield and quality of publicly available malting and feed barley varieties

The New Crafts: On the Technization of the Workforce and the Occupationalization of Firms

[Excerpt] In the late 1960s and early 1970s American students were told that the value of a college education was declining (see Freeman 1976). Although liberal arts students were particularly discouraged by reports of recent graduates driving taxicabs, even the demand for engineers and other technical specialists seemed bleak. Two decades later, the headlines have reversed. Study after study proclaims that American children are performing more poorly on achievement tests than the children of most other industrialized nations. Employers complain of a shortage of skilled workers: young people are said to be ill-prepared for the demands of the workplace and older workers are said to lack the educational background requisite for retraining (Johnson and Packer 1987). Studies by labor economists have largely confirmed the employers\u27 contentions and foretell of even greater shortages of skilled labor in the near future (Bishop and Carter 1991)

Organic Spring Barley Variety Trial

With the revival of the small grains industry in the Northeast and the strength of the locavore movement, craft breweries and distilleries have expressed an interest in sourcing local barley for malting. Malting barley must meet specific quality characteristics such as low protein content and high germination. Depending on the variety, barley can be planted in either the spring or fall, and both two- and six-row barley can be used for malting. In 2015, UVM Extension in collaboration with the Uniform Eastern Spring Malting Barley Nursery (UESMBN), conducted a spring malting barley trial to evaluate yield and quality of 20 varieties

Organic Spring Barley Variety Trial

With the revival of the small grains industry in the Northeast and the strength of the locavore movement, craft breweries and distilleries have expressed an interest in sourcing local barley for malting. Malting barley must meet specific quality characteristics such as low protein content and high germination. Many farmers are also interested in barley as a concentrated, high-energy feed source for livestock. Depending on the variety, barley can be planted in either the spring or fall, and both two- and six-row barley can be used for malting. In 2012-2014, UVM Extension conducted a spring barley trial to evaluate the yield and quality of publicly available malting and feed barley varieties

Spring Barley Variety Trial

With the revival of the small grains industry in the Northeast and the strength of the localvore movement, craft breweries and distilleries have expressed an interest in sourcing local barley for malting. Malting barley must meet specific quality characteristics such as low protein content and high germination. Many farmers are also interested in barley as a concentrated, high-energy feed source for livestock. Depending on the variety, barley can be planted in either the spring or fall, and both two- and six-row barley can be used for malting. In 2012-2013, UVM Extension conducted a spring barley trial to evaluate the yield and quality of publicly available malting and feed barley varieties

Winter Barley Variety Trial

With the revival of the small grains industry in the Northeast and the strength of the localvore movement, craft breweries and distilleries have expressed an interest in local barley for malting. Malting barley must meet specific quality characteristics such as low protein content and high germination. Many farmers are also interested in barley as a high-energy concentrate source for their livestock. Depending on the variety, barley can be planted in either the spring or fall, and both two- and six-row barley can be used for malting. In 2011-2012, UVM Extension conducted a winter barley trial to evaluate the yield and quality of publicly available malting and feed barley varieties

Organic Spring Barley Variety Trial

With the revival of the small grains industry in the Northeast and the strength of the locavore movement, craft breweries and distilleries have expressed an interest in sourcing local barley for malting. Malting barley must meet specific quality characteristics such as low protein content and high germination. Depending on the variety, barley can be planted in either the spring or fall, and both two- and six-row barley can be used for malting. In 2017, UVM Extension in collaboration with the Eastern Spring Malting Barley Nursery (ESBN) testing network conducted a spring malting barley trial to evaluate yield and quality of 25 varieties

Winter Barley Seeding Rate, Cover Crop and Variety Trial

With the revival of the small grains industry in the Northeast and the strength of the locavore movement, craft breweries and distilleries have expressed an interest in sourcing local barley for malting. Malting barley must meet specific quality characteristics such as low protein content and high germination. Many farmers are also interested in barley as a concentrated, high-energy feed source for livestock. Depending on the variety, barley can be planted in either the spring or fall, and both two- and six-row barley can be used for malting and livestock feed. Winter barley has not been traditionally grown in the Northeast due to severe winterkill. However, newly developed varieties and a changing climate have encouraged our team to investigate this crop for the area. In 2015, we undertook this project in coordination with the University of Massachusetts to evaluate the effects of winter barley variety, seeding rate, and nitrogen (N) fixing cover crops on barley yields and quality