October 28, 2025In-personPineville
Spend an evening learning two unique skills with University of Missouri Extension.
The night begins with a Dry Cured Bacon Workshop where participants prepare their own 4–5 pound pork belly to take home and complete the curing process…
October 28, 2025In-personMountain Grove
Baled Late, Fed Smart: Making the Most Out of Low-Quality Hay
Join us for an informative program focused on getting the best value from late-cut or lower-quality hay. Whether you bale your own or purchase hay, this event will provide…
October 30, 2025In-personGainesville
Baled Late, Fed Smart: Making the Most Out of Low-Quality Hay
Join us for an informative program focused on getting the best value from late-cut or lower-quality hay. Whether you bale your own or purchase hay, this event will provide…