Did You Know… Prime Is The New Premium Target

The run-up in the fat cattle market surprised virtually everyone in the industry with how quickly it occurred and the magnitude of the jump. In late December, we were trading at $1.30/lb. and by mid-January we were chasing $1.50, and trade at that level was confirmed in Nebraska. Holding prices in this new range all depends on what the consumer is willing to pay for beef relative to the cheaper proteins available.

Deliflor Chrysanten Announces Introduction Of 'Rossano Yellow'

February 7, 2014 Deliflor Chrysanten

Rossano Yellow has been introduced at the Dutch auctions by grower Waalzicht. Rossano is already familiar and popular as a pink disbudded chrysanthemum. Now, it is being joined by this yellow variety. Rossano Yellow bears a splendid large yellow flower with a bright green centre. Rossano Yellow transports very well and has an excellent vase life. Like Rossano Orange and Rossano Dark, Rossano Yellow will also be supplied in a net.

The Thorny Issue Of Valentine's Day Rose Pricing

February 7, 2014 Mitch Lipka, Reuters

If anyone knows a thing or two about buying roses, it's John Sullivan, a man who's given his wife Sally roses on every Valentine's Day for more than 40 years.

Encore Azalea Debuts Four New Varieties For Spring 2014

Encore® Azalea, the world’s best-selling reblooming azalea – with blooms in spring, summer, and fall – has  announced the debut of four new varieties in its collection for spring 2014. With the addition of Autumn Sunburst™, Autumn Lily™, Autumn Ivory™ and Autumn Jewel™, the collection now features 29 varieties offering improved characteristics such as increased cold-hardiness, sun tolerance and lacebug resistance in addition to three seasons of beautiful blooms.

Meet The Silicon Valley-Backed Vegan Cheese That You Might Actually Eat

It was with some skepticism that I sat down for a three-course meal filled with nut milk cheese from Kite Hill, a Bay Area startup that sells non-dairy cheese concocted by chefs and a Stanford University biochemist. Not every cheese tasted exactly like the real thing, but some did. The dairy-free ricotta tasted exactly like regular ricotta, and it was all good enough that I cleaned my plate after every course.