Virginia farmers are fighting back against a venomous pest: fire ants

From venomous bites to anaphylactic shock, fire ants pose a serious threat to Virginia’s livestock and field crops.

The state’s Farm Bureau shows us how farmers are using bait treatments and quarantine protocols to combat this invasive species.

Related Stories
Researchers with the University of Tennessee Institute of Agriculture are studying the clouded plant bug, which causes millions of dollars in damage to crops such as corn, soybeans, and cotton growing across the state.
Experts warn pests could reduce yields and raise costs for producers
Texas Agriculture Commissioner Sid Miller launches Agricultural Defense Program to combat pests, disease, and predators threatening farmers and ranchers statewide.
Ranchers have a lot going on at the moment, but some ‘friendly’ news could be coming with this month’s Cattle-on-Feed Report from the USDA.
Vive’s Art Graves shared insights on the new Phobos FC 360 foliar fungicide, its advantages for Canadian growers, early performance results, and the company’s ongoing commitment to advanced crop protection solutions.
University of Arkansas’ Allen Szalanski discusses a news study on rice stink bugs, what it could mean for farmers, and pest management strategies for the future.

LATEST STORIES BY THIS AUTHOR:

Cooked low and slow with wine, garlic, and just enough cayenne to make ya sweat a little—I gar-on-tee Justin Wilson’s Crawfish Maque Choux recipe will have you comin’ back for seconds (and thirds)!
Stuffed with garlic, peppers, and good ol’ Cajun flavor, this pork roast is so tender it’ll fall off the bone before you can say, “I gar-on-tee!”
Justin Wilson’s Shrimp and Macaroni Casserole features bold, Cajun spice and big flavors—you’ll love this easy, crowd-pleasing dish.
Slow-simmered Cajun beans cooked in corned beef stock for rich, Southern flavor—just like Justin Wilson used to make.
A rich, flavorful stock made by simmering corned beef with Cajun seasonings. Justin Wilson’s Eazy Corned Beef Stock recipe adds depth to beans, stews, and classic Southern dishes.