The Class Is In

Chuck Zimmerman

ClassroomEven after our immense meal last night at the Angus Barn we all made it in this morning.

Aren’t we a cheerful looking group? According to the schedule we won’t be sitting in a classroom all day.

We have a mostly publication editor group today. I know it’s a busy time for broadcasters. I’m going to post interviews after getting them later today. If you’re a farm broadcaster visiting AgWired, please feel free to download my audio and use it however you want in your broadcasts. Call me if you have questions (573-230-3024).

Agribusiness, Biotech, Media

Syngenta Seed Business Overview

Chuck Zimmerman

Bruce HowisonOur first speaker this morning was Bruce Howison, Head of Marketing.

Bruce gave us an overview of the Syngenta Seeds business. I was very interested to hear about work they’re doing on corn amylase for ethanol production. They’re expecting to launch this product in 2008. I’m going to learn more and conduct interviews on some of these subjects later, so we’ll get more information.

Agribusiness, Biotech

Official Syngenta Welcome

Chuck Zimmerman

Welcome To SyngentaOnce we got checked in this morning and settled down we were greeted by Roger Kemble, Head, Crop Genetics Research.

Roger set the stage for our day and reviewed the agenda which includes morning presentations on Syngenta’s business.

Afterward we’ll break up into groups for a facility tour. Then after lunch we’ll learn about Genomics and Drought Tolerance. Finally we’ll have time for one-on-one interviews.

Agribusiness, Biotech

Checking In At Syngenta

Chuck Zimmerman

Checking In At SyngentaIn order to get in the door of any research facility you have to sign your life away and get your name badge.

Here’s our group getting that done this morning before being escorted to our morning meeting room.

We have close to 20 media representatives here today. I’m just guessing that there’s only one blogger in the group.

Agribusiness, Biotech

The Mary-Dell Chilton Center

Chuck Zimmerman

Mary-Dell Chilton CenterUpon 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.

We’re going to hear from her at lunch today so I’m looking forward to recording her remarks or conducting an interview for you.

Agribusiness, Biotech

Arriving At Syngenta

Chuck Zimmerman

Syngenta Biotechnology, Inc.The first step in our journey today here in Raleigh, NC is moving to the Syngenta offices where they conduct their research and development.

I’m pretty sure there will be things today I can’t take pictures of but that doesn’t mean I’ll have any lack of images for you.

Agribusiness, Biotech

Ready For The Syngenta Media Day

Chuck Zimmerman

Gardner HatchHello 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.

He says it’s a way to provide agricultural reporters with information, especially what’s “in the pipeline” from Syngenta to communicate to our grower audiences. We’ll be able to ask a lot of questions and interview Syngenta researchers and learn more, which helps us do our job better.

Makes sense to me. Listen to what Gardner has to say here: Listen To MP3 Gardner Hatch Interview (2 min MP3)

Before getting started we got to get together for supper this evening at the Angus Barn. If you’re ever in the Raleigh area this is the place to eat. Awesome is all I can say. Make reservations though. Tonight (Wed) if you didn’t have them you faced a 2 hour wait. That ought to tell you something!

Agencies, Agribusiness, Audio, Biotech

Testing Mobile Broadband

Chuck Zimmerman

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!

It’ll be interesting to compare it to how the service works in Raleigh and then in Portland starting this weekend.

Post Update: I’m in Raleigh, NC now and just did the same internet speed test with my mobile broadband connection. I got 468K upload and only 40K download speed. Not as good as St. Louis but still better than normal dialup. It’s what I’m using for my posting here so far. I just saved $10, which is how much the hotel I’m in charges for internet access.

I’m off to Syngenta Biotechnology, Inc. for a day of talks and the opportunity to interview their research representatives. Keep an eye here on AgWired for lots of posts from this event.

Internet

Barbecuing A Healthier Cooking Method

Chuck Zimmerman

Harry SiemensA 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.

Home economics consultant Marlene McDonald says barbecuing, along with baking, grilling, broiling or roasting, is one of the recommended methods for healthy cooking. “When you’re looking at a nutritious cooking method, we’re looking at methods that either minimize the fat in food by limiting the amount that’s added during cooking,” says McDonald. “That would be like frying or deep frying or deep frying where you’re using a lot of fat. On the other hand, if you’re doing something like grilling or broiling or barbecuing, you’re cooking the meat on a grill somehow and the excess fat is dripping away so you don’t have it retained in the meat.” Read More

International

Brisket Sub From Quiznos

Chuck Zimmerman

Ken RahjesAccording 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.

Now it looks like theyr’e coming out with a new one, “Smokehouse Beef Brisket Sub, available in small, regular and large sizes priced from $4.99 to $9.99. The newest offering from the Denver-based quick-service sandwich chain features a double portion of mesquite-smoked brisket that has been slow roasted for seven hours, sliced thin, then topped with cheddar cheese and barbecue sauce.”

Now that’s really what’s for dinner in my opinion!

Beef