National Farmers’ Market Week in Maryland

Jul 28, 2015

Will take place August 2nd – 8th

In conjunction with the United States Department of Agriculture’s declaration that Sunday, August 2^nd to Saturday, August 8^th be recognized as National Farmers’ Market Week, the state of Maryland is doing the same.

“NOW, THEREFORE, I, LAWRENCE J. HOGAN JR., GOVERNOR OF THE STATE OF MARYLAND, do hereby proclaim AUGUST 2 – 8, 2015 as MARYLAND FARMERS’ MARKET WEEK in Maryland, to call special and deserved attention to the many farmers’ markets in Maryland and their many benefits to local farmers and consumers, and do commend this observance to all of our citizens,” says Governor Hogan’s declaration.

There are currently 143 recognized farmers’ markers across Maryland; 12 of which are year round and 46 that are involved with the Supplemental Nutritional Assistance Program.

“Maryland’s farmers are now offering their freshest products at farmers’ markets across the state. These markets provide an important source of income for farmers as more and more consumers seek the freshness, quality, and wide selection of locally grown produce, meats, dairy, and more,” said Agriculture Secretary Joe Bartenfelder. “They also serve as integral links between urban, suburban and rural communities. By talking one-on-one with farmers, consumers can learn where their food comes from, how to best prepare it, and useful storage and handling tips.”

According to the National Agricultural Statistics Service, corn is Maryland’s most successful crop, followed by soybeans and wheat.

People interested in attending a farmers’ market can find one in their area by visiting Maryland’s Best.

Video: Dr. David Rosero: Fat Quality in Swine Diets

In this episode of The Swine Nutrition Blackbelt Podcast, Dr. David Rosero from Iowa State University explores the critical aspects of fat quality and oxidation in swine diets. He discusses how different types of lipids affect pig performance and provides actionable insights on managing lipid oxidation in feed mills. Don’t miss this episode—available on all major platforms.

Highlight quote: "Increasing levels of oxidized fats in swine diets reduced the efficiency of feed utilization, increased mortality, and led to more pigs being classified as culls, reducing the number of full-value pigs entering the finishing barns."

Meet the guest: Dr. David Rosero / davidrosero is an assistant professor of animal science at Iowa State University. His research program focuses on conducting applied research on swine nutrition and the practical application of smart farming. He previously served as the technical officer for The Hanor Company, overseeing nutrition, research, and innovation efforts.