CT agriculture: New crops, new technologies, (many) old farm

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. 

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