On an early fall day in 2014, more than 300 guests convened at the University of Connecticut to celebrate the 100th anniversary of the UConn Extension, the program that brings agricultural research, education and other services to the state’s farmers and gardeners.
The festivities included a dinner in which all the food vegetables, herbs, seafood, poultry, wine, cheese, fruit, and even a special “Centennial Crunch” ice cream was grown and produced in Connecticut.
Agriculture is changing in Connecticut, a revolution about more than marijuana. Connecticut farmers are growing choi, forming co-ops and hosting weddings.
WSHU’s Ebong Udoma spoke with CT Mirror’s Tom Condon to discuss his article, \“CT agriculture: New crops, new technologies, (many) old farmers,\” as part of the collaborative podcast Long Story Short.