Future of Dicamba: What do producers need to know at the dicamba cut off date approaches

Producers are preparing for dicamba cutoff dates, which are just around the corner.

President of the Illinois Fertilizer and Chemical Association, KJ Johnson spoke with RFD-TV’s own Suzanne Alexander on what producers need to know, how they should start preparing, and the future of dicamba.

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The brisket comes from the cattle’s breast, so it can be tougher because it is used for movement. An ideal cut for cooking low and slow on the barbecue or in a slow-cooker.
“It’s been a very interesting year!”