The start of a new year often brings reflection on the challenges and victories of the past 12 months — and renewed focus on the road ahead. That spirit was on full display at the Kansas Soybean Celebration, where growers gathered to look ahead at policy priorities, leadership development, and new market opportunities.

For many students pursuing degrees in agriculture, college is not an exit from the farm — it’s a step toward returning home better prepared than ever.

When it comes to meat spoilage, many of us have a gut reaction: a sour smell, a slimy texture, or even discoloration. But how do we define spoilage, and how much of it is in our minds, rather than a health risk? Kansas State University meat scientist Travis O'Quinn has been digging into the science of meat spoilage and what it really means for consumers and the meat industry.