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Intensive animal farming, industrial livestock production, and macro-farms, [1] also known as factory farming, [2] is a type of intensive agriculture, specifically an approach to animal husbandry designed to maximize production while minimizing costs. [3]
At the end of five years, the Cherokee Tribal Council put the lease up for bid, hoping to get a better price, and leased it again to the Cherokee Strip Livestock Association for $200,000 annually. The more than 100 members of the Livestock Association divided up the land, erecting fences and corrals and building ranch houses. [16] [17]
The 1931 bond issue of $500,000 provided funds to construct the art deco-style Tulsa Fairgrounds Pavilion and make other necessary improvements, which led to the 1935 legislation that elevated the small local free fair to state fair status. [3] In 1949, the Tulsa State Fair merged with a spring livestock show to bring livestock events to the ...
Intensive agriculture, also known as intensive farming (as opposed to extensive farming), conventional, or industrial agriculture, is a type of agriculture, both of crop plants and of animals, with higher levels of input and output per unit of agricultural land area.
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Highways that run through Tulsa are I-44, I-244, US-412, US-169, OK-66, US-64, US-75, OK-11, OK-51, Creek Turnpike, and Gilcrease Expressway. In 2011, the Oklahoma Department of Transportation reported that Tulsa's busiest freeway was US-169 with about 121,500 vehicles daily between 51st and 61st Streets, and its second busiest freeway was OK ...
The Roman L. Hruska U.S. Meat Animal Research Center (USMARC) is a livestock research facility in Clay Center, Nebraska. The center researches methods for increasing the efficiency of livestock production. The center maintains around 30,000 animals for its experiments, 44 scientists, and 73 technicians. [1]
Lisa Becklund is the chef and co-owner, with Linda Ford, of Living Kitchen Farm & Dairy in Depew, Oklahoma, FarmBar in Tulsa, Oklahoma, and il seme in Tulsa, Oklahoma. Menus at their restaurants are created using produce from their own garden and from other local farms. [ 1 ]
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