The world is changing rapidly, and new technologies are reshaping how we approach forage systems. The new generation of thinkers was born into an internet-connected world, where technology is a vital tool for monitoring and making quicker decisions in forage-livestock systems. Investing time and effort in working with the younger generation is crucial to ensure the next wave of Extension professionals can understand traditional methods while also bringing fresh ideas. By blending the old with the new, the future of forage-livestock systems looks promising.

This summer, the UT Beef & Forage Center had the pleasure of hosting Jonah Hillard as an intern through a partnership with the Agriculture and Natural Resources Tennessee Extension Internship Program. This 10-week summer program gives undergraduate students the chance to work with us and learn about everything we do in Extension. Jonah gained hands-on experience in laboratory procedures by preparing, grinding, and drying hay samples from producers. This work is part of an essential service offered by the UT Soil, Plant, and Pest Center, where the Forage Lab tests forage samples. Jonah now understands how crucial this service is and how much it can impact a producer’s operation by enabling better decisions based on hay quality. He also played a role in developing the “What’s in Your Bale?” campaign. Soon, all Extension offices in Tennessee will receive the new and improved forage sample bags, making the testing process even easier. Keep an eye out!

Jonah also had the opportunity to plant and harvest variety trials across Tennessee, learning the importance of testing new varieties in the state. This helps producers choose the best options for yield and quality in their livestock operations. Additionally, Jonah worked on developing a Tennessee Agriculture (with a strong focus on beef and forage) Summary, which will soon be available among our Extension materials. He also assisted with the UTIA Smoking School, engaging with our community members who came to the University of Tennessee to learn the art of smoking a brisket!

I’m thrilled to have spent the summer working with Jonah. He’s a great guy, and I’m confident he now sees beef and forage Extension work from a new perspective. I look forward to seeing what the future holds for him.