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Indiana Farm Bureau To Protect Livestock Farmers, Operations

By Amie Sites
 
The director of public policy with the Indiana Farm Bureau says the protection of livestock farmers and their operations is a priority for the organization for the 2018 legislative session.
 
Katrina Hall says the organization invites state legislators to farms so that they can see a farming operation first hand.
 
“So that they could see the modern techniques and the way livestock are humanely treated and cared for in a great way in our confined feeding operations,” she says.
 
She tells Brownfield there is a lot of misunderstanding when it comes to livestock, especially with CAFOs.
 
“Since we are under attack, or at least we certainly feel that way from folks who oppose that kind of farming operation, we have to get our story out and make sure they see it first-hand so that they don’t believe a description from somebody who wouldn’t be telling the accurate story,” she says.
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Seaweed-Based Solutions: Building Natural Performance in Modern Swine Production

Video: Seaweed-Based Solutions: Building Natural Performance in Modern Swine Production

In today’s pork industry, producers are under increasing pressure to do more with fewer inputs—while maintaining performance, improving animal health, and meeting sustainability expectations.

we sit down with Sylvain David and Scott Preston from Olmix to explore how seaweed-based solutions are emerging as a foundational tool in modern swine nutrition.

Rather than acting as simple alternatives, these solutions are designed to support gut health, immune resilience, and overall system consistency—especially during key stress periods like weaning, feed transitions, and disease challenges.

The conversation dives into:

• What seaweed-based solutions actually are and how they work

• Why consistency and standardization matter in “natural” products

• How gut health connects to immune function and performance

• Where producers are seeing real-world impact today

• The role of natural solutions in the future of sustainable pork production