The continuing resolution is now law; what areas got a boost and how do lawmakers feel?

President Trump has signed a measure to continue funding the government through September, with some small increases to ag programs.

The continuing resolution keeps spending largely in line with last year’s levels, but there are increases at USDA for WIC. The resolution also puts overall USDA spending at around $400 million more than last year.

Areas like EPA experienced a $2 billion increase, but ethanol groups were disappointed. The legislation did not include any backings of year-round E15.

Senator Deb Fischer tells AgriPulse she is disappointed about E15 getting left behind, but says it is a good overall bill. She says it had broad support and will prove good for ag producers and consumers alike. The bill will fund the government through September, which is when the current extension of the 2018 Farm Bill expires.

Related Stories
March cold storage data showed generally tighter year-over-year stock levels across several key meat and dairy categories.
Dr. Peter Beetham with Cibus joins us to discuss the Supreme Court review of a case about glyphosate use, its potential impact on Bayer and Roundup, farmers who use the products, and the ag industry as a whole.
Meredith Petersen joined us to discuss the National Swine Health Strategy, how it was developed through industry collaboration, potential challenges ahead, and its expected benefits for pork producers.
Discussions focused on rising costs and the future of farm policy.
U.S. Soybean Export Council CEO Jim Sutter joins us to discuss the impact of new trade development funding for U.S. soy.
Rep. Adrian Smith joins us to discuss the push for nationwide year-round E15 sales and legislative hurdles for getting it into the farm bill.

LATEST STORIES BY THIS AUTHOR:

What does Splenda have to do with farming? Sweeteners like monk fruit and stevia are plant-based — so they are just not sugar, but are comprised of those other plants also grown on farms.
Where the Food Comes From producer Donna Sanders takes us along on a behind-the-scenes look at filming the show’s newest episode, “Clemson Blue,” where university cheesemakers reveal how they put the “blue” in their award-winning blue cheese.
It is in there, the mold — those rich blue veins in creamy blue cheese that make you either love it or loathe it — but how does it get there? This bonus scene from “Clemson Dairy,” Season 4, Episode 4 of Where the Food Comes From, explains how and why that happens.