34 min
Episode #25: Day In The Life Hazelnuts The Cutting Edge Podcast
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- Education
Join hazelnut researcher Jason Fischbach as he traverses the state of Wisconsin to visit hazelnut research trials, farms, and processing facilities.
Heading south from Ashland, his first stop is the Kickapoo Culinary Center in Gays Mills where Pete Lammers describes hazelnut feeding trials in cooperation with Iowa State University. Then Paul Ronsheim, grower and board member of the American Hazelnut Company, talks about roasting the nuts and processing for oil.
Continuing south, Jason visits the Savanna Institute’s North Farm, the new Demonstration and Research Facility in Spring Green dedicated to agroforestry practices.
Then on to UW-Madison’s West Madison Agricultural Research Station, where Jason describes the joint performance trials happening there.
And finally to Stoughton, the site of one of three Wisconsin production trials begun in 2011 to evaluate hazelnut germplasm and conduct performance trials.
Join hazelnut researcher Jason Fischbach as he traverses the state of Wisconsin to visit hazelnut research trials, farms, and processing facilities.
Heading south from Ashland, his first stop is the Kickapoo Culinary Center in Gays Mills where Pete Lammers describes hazelnut feeding trials in cooperation with Iowa State University. Then Paul Ronsheim, grower and board member of the American Hazelnut Company, talks about roasting the nuts and processing for oil.
Continuing south, Jason visits the Savanna Institute’s North Farm, the new Demonstration and Research Facility in Spring Green dedicated to agroforestry practices.
Then on to UW-Madison’s West Madison Agricultural Research Station, where Jason describes the joint performance trials happening there.
And finally to Stoughton, the site of one of three Wisconsin production trials begun in 2011 to evaluate hazelnut germplasm and conduct performance trials.
34 min