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Bexar County Beef Cattle Short Course set Jan. 11

published: December 28th 2021
by: Susan Himes
source: Texas AgriLife Today

The Bexar County Beef Cattle Short Course will be Jan. 11 in the Ozuna Library at Palo Alto College, 1400 Villaret Blvd. in San Antonio. The event may be attended in person or watched via livestream.

The course is free but advance registration is required by calling the Texas A&M AgriLife Extension Service office in Bexar County at 210-631-0400. Sarah Nichols, AgriLife Extension administrative assistant for Bexar County, will also accept registration by email to sarah.nichols@ag.tamu.edu. Nichols can also provide livestream information.

There are two Texas Department of Agriculture continuing education units available, one general and one laws and regulations.

Onsite registration starts at 4 p.m. with the program following from 5-8 p.m. In-person attendees will be served a dinner compliments of Fratello’s Deli and Market and be entered for door prizes.

“Attendees will learn the latest regarding key hot button issues affecting beef producers and the cattle industry,” said Sam Womble, AgriLife Extension agriculture and natural resources agent for Bexar County.

Rangeland herbicide research work will be highlighted as well, he said.

“New research and products are being introduced, affording clientele safer and more practical options for managing pastures and rangeland,” Womble said.

Topics and speakers

The event will begin with an overview and welcome from David Janszen, chairman, Bexar Agriculture/Natural Resources Committee, San Antonio.

Topics and speakers will include:

— Future Challenges of the Beef Industry—What’s on the Horizon? Joe Paschal, Ph.D., AgriLife Extension livestock specialist, Corpus Christi.

— Pesticide Laws and Regulations, Vick Alexander, TDA assistant regional director of pesticides, San Antonio.

— Range Herbicide Update and Research News, Bob Lyons, Ph.D., AgriLife Extension range specialist, Uvalde.

There will be opportunities to visit with vendors and sponsors before and after the event, as well as during the meal break.


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