Once we got checked in this morning and settled down we were greeted by Roger Kemble, Head, Crop Genetics Research.
Checking In At Syngenta
In order to get in the door of any research facility you have to sign your life away and get your name badge.
The Mary-Dell Chilton Center
Upon arriving here at Syngenta we entered the Mary-Dell Chilton Center. The center is dedicated to Mary-Dell Chilton, Phd, who was the founding executive director in 1983.
Arriving At Syngenta
The first step in our journey today here in Raleigh, NC is moving to the Syngenta offices where they conduct their research and development.
Ready For The Syngenta Media Day
Hello from Raleigh, NC where we’re about to kick off the Syngenta Media Day. To get things started I interviewed Gardner Hatch, Gibbs & Soell, to find out why we’re here.
Testing Mobile Broadband
I’m in the St. Louis airport on my way to Raleigh, NC and got to test my new Sprint Mobile Broadband card in my computer. According to the test I got 768K download speed and 100k upload speed. Not bad and much better than dialup!
Barbecuing A Healthier Cooking Method
A home economist with Manitoba Pork Council is recommending barbecuing as one of the healthier low fat ways of cooking. With the arrival of the warmer summer temperatures outdoor barbecuing peaks in popularity.
Brisket Sub From Quiznos
According to meatingplace.com, Quiznos is coming out with another beef sub. At last week’s Cattle Industry Summer Conference the media (like Ken Rahjes here, KRVN) were treated to Quiznos beef subs. They were awesome.
Fresh Glue is Sticky
I really wish more advertising and public relations agencies working with agricultural clients had a blog. I haven’t seen much yet. That’s why I got excited about Fresh Glue. One of the words I hear more and more marketing people using lately is “sticky.” Well Fresh Glue is kind of sticky.
Get Your Waygu From Down Under
Pro golfer Greg Norman thinks beef is what’s for dinner. The only problem is he’s Australian and importing it into the United States. It looks like he’s got 2 flavors, “Signature Waygu” and “Premium.” It’s all targeted to upscale restaurants and they point out that, “This range is produced by AAco as a fully DNA trackable farm-to-plate standard. It’s your guarantee of the highest, most consistent quality beef, grain-fed and aged to perfection.”