David Geiger
@geigerreports
Iowa Farm Broadcaster
ID: 2462258845
24-04-2014 21:24:40
1,1K Tweet
737 Followers
427 Following
In this episode of the Iowa Ag Podcast, host David Geiger talks with Monte Shaw, Executive Director of Iowa Renewable Fuels Association, about how renewable fuels connect city life with farm life. They explore how biofuel production supports both rural economies and urban consumers. Auto-play
A look at grain quality and storage conditions as harvest wraps up. Dr. Charles Hurburgh of ISU Extension and Outreach joins us to share what type of corn and beans he's seen across the state. open.spotify.com/show/6sLUu6avg…
With U.S. cattle producers in the news over recent weeks, Bryan Whaley with Iowa Cattlemen joins us to find out more of the work ranchers are doing heading into winter and what conversations are going on nationally. apple.co/4j2GRsU
How normal was harvest this year weather-wise? We review Fall 2025 with State Climatologist Justin Glisan who says we saw an abnormally long growing season. open.spotify.com/show/6sLUu6avg…
The first USDA report in months was released on Friday and had a big impact on the market. We chat about that today with Angie Setzer. What was some of the most impactful data? There was also a note posted on one of the reports. apple.co/4j2GRsU
New ways to learn about the climate as a farmer and a look at a soil moisture survey with Madelynn Wuestenberg with ISU Extension and Outreach. open.spotify.com/show/6sLUu6avg…
In this episode of the Iowa Ag Podcast, host David Geiger talks with Mitchell Hora, CEO of Mitchell Hora and a seventh-generation Iowa farmer, about how conservation practices are rapidly expanding across the state and how that might continue to grow. Mitchell shares how data
Thanks for having me on the show David Geiger! #45Z could be absolutely huge for Iowa!
In this episode of the Iowa Ag Podcast, host David Geiger talks with Gretta Irwin and Sheila Larson of the Iowa Turkey Federation about the reality of Iowa’s turkey industry during Thanksgiving. While most of the state’s nearly 12 million turkeys end up as deli or processed meat rather than