The Third Act: Talya Tate Boerner takes us inside her new novel; Know Your Food; Recipes from the Arkansas Farm Trail

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Ryn, a new farm-to-table restaurant, is led by chef Matthew Cooper, whose rural Arkansas roots fuel his passion to create a unique on-farm dining experience in Northwest Arkansas. Ingredients from the on-site Sun Painted Farm allow chef Cooper and his team to directly connect the consumer to the farm.

On this week’s Arkansas AgCast, we cover challenges facing Mid-South farmers. We start with the Mississippi River, where current low water levels could again disrupt barge traffic, raising transportation costs, and widening basis levels that cut into farm income. Next, we look at how extreme weather last spring is impacting yields during harvest, with rice producers facing some of the steepest declines in decades. We also cover comments from USDA Deputy Secretary Stephen Vaden, hinting at possible short-term relief for farmers until new safety net programs take effect. Finally, we provide the latest update on the New World screwworm, as U.S. officials confirm the first travel-related human case and expand surveillance to protect livestock.

Read the latest issue of the Farm Bureau Press.

Read the latest market report.

Harvest is underway at JAM Farms, where fourth-generation farmer Jordan Maier reflects on this year’s growing season challenges and the reward of harvest.

At Good Life Farms, Grant Mason is redefining how greens are grown. Inside a 9,000 square-foot greenhouse, Mason uses vertical aeroponic towers to maximize space and sustainability while providing fresh, healthy produce to schools and families across northwest Arkansas.

Carrying on his father’s legacy, Laird High has taken the reins at The Cabot Patch, a go-to spot for local produce. From strawberries and peaches to watermelons, the farm offers an array of seasonal crops. Planning a visit for your ArFB Arkansas Farm Trail passport stamp? Before you go, check their Facebook page for the latest hours and availability.