Virginia’s food system directly impacts the survival and viability of farms and farmland; the economic development of rural and urban communities; the care, restoration, and resilience of ecological resources such as local waterways; and critical health issues. We use the language of community, local, and regional food systems to broadly define a complex and interconnected set of systems and pathways that comprise sustainable food production, processing, distribution, consumption, and waste management to bring about social, economic, and ecological change that benefits all residents.

Footpad dermatitis refers to a lesion on the footpad and/or toes, characterized by black, necrotic skin and inflammation. This is a widespread condition that can occur in any poultry flock, from mini scale backyard birds to large-scale commercial settings. This publication covers information about the prevalence, causes, methods to keep track, and some potential remedies.

Virginia farmers sell their produce through many venues including on-farm sales, farm stands, and farmers’ markets. Wherever the produce is sold, it must be sold by weight, count, head/bunch, or dry measure. If the produce is sold by weight, the produce will be weighed on scales that have been certified by the Virginia Department of Agriculture and Consumer Services Office of Weights and Measures.

The purpose of this white paper is to convey findings of a large Hard Cider Sensory Project conducted from 2020-2022, with realistic applications for how best to communicate the sensory quality of cider. Recommendations made in this white paper are based on the most current research in the field initiated by researchers at Virginia Tech and Cornell University. These sensory-focused research projects were funded by the United States Department of Agriculture (USDA) and the National Institute of Food and Agriculture (NIFA) to support growth of the hard cider industry particularly in the Northeast and Mid-Atlantic United States.