NDSU Department of Agribusiness & Applied Economics, 811 2nd Avenue N, Fargo, ND (2026)

03/30/2026

📢 Agribusiness & Applied Economics Spring Seminar

Join us this week as Dr. Xiangwen Kong (Auburn University) shares research on how trade policy impacts prices, wages, and organic vs. conventional dairy markets.

📍 Barry Hall 600
📅 Thursday, April 2
🕒 2:00–3:30 PM

Dr. Kong is an assistant professor whose work focuses on international trade, agricultural marketing, and consumer economics. Don’t miss this look at how global trade impacts agriculture!

03/27/2026

It was a pleasure welcoming Jay Debertin, president and CEO of CHS Inc, to campus to connect with students in the NDSU College of Agriculture, Food Systems, and Natural Resources.

During his visit, Debertin spent time meeting with students, discussing the future of agriculture and the importance of building strong connections between industry and the next generation of agricultural professionals.

We are grateful for CHS’s continued partnership and investment in NDSU students as they prepare to lead and innovate across the agriculture industry.

03/19/2026

Are you on LinkedIn and an alum of NDSU Agribusiness & Applied Economics? Take a moment to update your LinkedIn Education section so your profile is connected to our department’s alumni network.

How to update:
👉 Go to your LinkedIn profile
👉 Edit the Education section
👉 Select “NDSU Agribusiness & Applied Economics”
👉 Save

📲https://www.linkedin.com/school/agae-ndsu/

You can update your existing NDSU entry or add it as a new one; both will link your profile to our department’s alumni network. Thank you for helping us strengthen our community!

03/17/2026

Better late post than never—our last couple of days in France were pretty full!

We wrapped up our time in Lyon, starting with a short bus tour through the city. If you’ve never ridden a coach bus through tiny, winding streets… let’s just say I now have a whole new level of respect for those drivers! 😅

We made our way up the hill to the stunning Basilica of Notre Dame of Fourvière, where we took in breathtaking views of the city and learned about its rich history. Lyon is often considered the gastronomic capital of France, so we were definitely in the right place!

Afterward, we explored one of Lyon’s coolest hidden features, the Traboules. These hidden, covered passageways run through buildings and connect streets, originally used by silk workers to transport their fabrics and still used today by residents to access their homes. Such a unique glimpse into the city’s past and present!
After a light lunch (since we knew we’d be sampling more later!), we headed to our guided tour through Les Halles de Lyon Paul Bocuse, Lyon’s famous indoor food market. Originally opened in 1859 and later renamed in honor of legendary Lyonnais chef Paul Bocuse, the market celebrates the region’s incredible culinary heritage. Many of the vendors supply some of the city’s top restaurants, and it’s a place where locals and chefs alike come for the best meats, cheeses, pastries, and chocolates. We learned about Lyon’s famous chefs and culinary traditions and enjoyed tasting some delicious treats along the way!

The next day, we headed back to Paris with a stop at a cattle farm. It turned out to be such a fun and insightful visit—students learned about the challenges farmers face, many of which are surprisingly similar to what we experience back home.

Overall, what an incredible experience! From iconic landmarks to learning about AOC/AOP classifications (and discovering there’s even more to it than we realized!), to enjoying amazing food, chocolate, and pastries—we made memories we won’t forget anytime soon.

03/14/2026

Today we visited the incredible Hôtel-Dieu of the Hospices Civils de Beaune, a stunning 15th-century hospital that also happens to be deeply connected to wine. Built in 1443 after the devastation of the Hundred Years’ War, it served as a charitable hospital for the poor for more than 500 years.

One question many students had was: Why would a hospital own a winery? In Burgundy, vineyards were often donated to the hospital over the centuries as acts of charity. Those vineyards helped fund the hospital’s work caring for patients. Wine was also historically considered safer to drink than water and was commonly used in hospitals as part of meals and sometimes even for medicinal purposes.

The Hospices still produce wine today, and every year they hold the famous Hospices de Beaune wine auction, one of the most important charity wine auctions in the world. Proceeds continue to support medical facilities and heritage preservation. Wandering through the beautiful Gothic building—with its colorful tiled roof and grand patient ward—was like stepping back in time.

After a relaxing lunch break, we continued our wine journey with a visit to V***e Ambal, a leading producer of Crémant de Bourgogne. Here we learned about the difference between Champagne and Crémant. The production process is essentially the same, the key difference is location. Only sparkling wine produced in the Champagne region can legally be called Champagne, thanks to France’s AOC (Appellation d’Origine Contrôlée) protections.

Another interesting tidbit: while Champagne typically uses Chardonnay, Pinot Noir, and Pinot Meunier, Crémant de Bourgogne often includes Aligoté, Gamay, and Pinot Blanc, giving it its own unique Burgundy character.

Tomorrow, Lyon, Frances Gastronomic capital. I think we are all excited for the food tour we have planned.

03/13/2026

We’re on the move! We said goodbye to Dijon and are now headed to Chalon-sur-Saône for the next couple of nights—but first, a couple of stops along the way.

Our first stop was Vedrenne Cassissium, the only place where the famous Supercassis is produced. So, what exactly is cassis? It’s a rich liqueur made from blackcurrants, a small but mighty berry with a fascinating history. In fact, blackcurrants were once banned in the United States in the early 1900s because they carried a fungus that threatened American white pine forests. The ban lasted for decades before finally being lifted in many states!

At Cassissium we learned that making cassis is quite different from making wine. Instead of fermentation, the berries are macerated in alcohol to extract their deep color and intense flavor. And those little blackcurrants are surprisingly versatile—the shrub is used not just for liqueurs, but also in perfumes, herbal medicines, teas, and syrups.

Our next stop took us to a traditional moutarderie (mustard mill): Edmond Fallot, which has been producing its famous Dijon mustard in the same location since 1840. We followed the process from mustard seed to finished jar. We were surprised that the seeds tasted like wasabi or horseradish once you started to chew them.

The best part? The tasting! Some students were surprised at just how spicy certain varieties could be.

Both stops were fantastic experiences—full of flavor, history, and a deeper appreciation for two of Burgundy’s iconic specialties. Onward to Chalon-sur-Saône!

03/12/2026

We left our hotel in Troyes on Wednesday morning and made our way toward Dijon, with a couple of unforgettable stops along the way.

Our first stop was a lovely fromagerie where they make artisanal Chaource, a soft, creamy white cheese that’s protected by an AOP designation so it's made in a specific way and region. We learned how the cheese is carefully crafted with fresh milk from the Brittany region since Burgundy doesn’t have as many dairy farms as you might think. Of course, the best part was tasting it… and it's as good as you think it's going to be.😋

Our next stop was to Domaine Armelle et Bernard Rion to learn about the winemaking process in Burgundy. From the vineyards to the barrels, it was fascinating to see how much care and tradition goes into every bottle.

After a day of cheese and wine (a pretty perfect French combo), we arrived in Dijon for the evening. While exploring the city, we followed the famous owl trail through the historic streets. Legend says that if you touch the little stone owl with your left hand and make a wish, it brings happiness and good luck. Naturally… we did!

03/10/2026

Monday, we left Paris in morning and made our way toward Troyes for the night, with two unforgettable stops along the way.

First up: Fromagerie Ganot, where we got a behind-the-scenes look at the art of making Brie. While anyone can technically use the word “brie,” only certain cheeses earn protected status under France’s AOC/AOP designation. One of the stars here is Brie de Meaux, a traditional style produced in the region. The creamery we visited even recently won an award for their version! Watching the process gave us a whole new appreciation for this iconic French cheese.

Next stop: Champagne Nicolas Feuillatte. We had an excellent tour and learned the fascinating science and tradition behind real Champagne. True Champagne can only come from the Champagne region of France, and those bubbles form during a second fermentation in the bottle—a process that can take years before the bottle is ready to pop!

From creamy brie to sparkling champagne, it was the perfect start to our journey before settling in for the evening in beautiful Troyes. France continues to spoil us with incredible flavors and traditions!

03/09/2026

Another delicious day in France!

This morning we met up with our wonderful guide Carole again, this time for a savory food tour. This time the focus was on cheeses, meats, and incredible market flavors. Along the way we learned about the AOC (Appellation d’Origine Contrôlée) classification system, which protects traditional French products and guarantees they come from a specific region and follow strict production methods. The AOC system dates back to the 1930s and covers everything from cheese and butter to wine and even lentils!
When we asked a vendor where they purchased the produce, cheese and meat from, they said the legendary Rungis International Market—the largest wholesale food market in the world. That made our 3:00 a.m. wake-up call feel totally worth it! and feeds not just Paris but restaurants and shops all across France. We were able to see the supply chain in action.

After the market adventure, we headed to the iconic Eiffel Tower. We were not able to go to the time, but the the views from the second floor (675 stairs or about 115 meters / 377 feet up!) were still absolutely spectacular. And honestly, seeing Paris spread out in every direction was pretty unforgettable.

Tomorrow the food adventures continues! We’re heading to a fromagerie to dive deep into the world of French cheese (there are said to be over 1,000 varieties in France!), and then we’ll wrap up in the famous Champagne region.

03/09/2026

Saturday felt like quintessential France!

We started the morning at the magnificent Palace of Versailles, wandering through the glittering rooms and sprawling gardens. Fun fact: Versailles has more than 2,300 rooms, and the gardens alone cover about 800 hectares! From gilded ceilings to perfectly manicured hedges, it’s easy to see why this place became the ultimate symbol of French royal luxury.

Next up was a chocolate and pastry tour with our fantastic guide, Carole. Not only did we taste some incredible treats, we also learned a few fun facts. For example, the macaron (that colorful almond meringue sandwich) is actually a relatively modern pastry, less than 100 years old in its current form! Carole also shared how many famous French sweets became iconic not just because of taste, but because of clever packaging and marketing. Pastry shops often link their creations to the world of luxury, borrowing language from fashion like haute couture to make desserts feel just as glamorous as a Paris runway.

And the tasting? Absolutely amazing. Every stop seemed better than the last—silky chocolates, delicate pastries, and flavors that made it very hard to pick a favorite.

We wrapped up the day at the newly renovated Notre-Dame Cathedral. It was busy (no surprise!) since the restoration, but standing inside such an incredible piece of history was still something special. After everything the cathedral has been through, seeing it alive with visitors again felt pretty magical.

History, chocolate, pastries, and a legendary cathedral… not a bad day.

03/07/2026

Today was an unforgettable day exploring some incredible places in France!

We started the morning, early, 3:00 am early, at the famous Rungis International Market, just outside of Paris. It’s the largest wholesale food market in the world, covering over 570 acres and supplying much of the fresh food for the Paris region and beyond. Thousands of tons of fruits, vegetables, seafood, meats, cheeses, and flowers pass through the market every day. It originally replaced the historic Les Halles market in central Paris in 1969 and now operates almost like a small city dedicated entirely to food.

Later, we spent the afternoon at the Louvre. The museum is the most visited museum in the world and is home to more than 35,000 works of art spanning thousands of years of history. The building itself was originally built as a medieval fortress in the 12th century before becoming a royal palace and eventually a public museum during the French Revolution. Of course, it’s also home to some of the most famous artworks in the world, including the Mona Lisa and the Venus de Milo.

It was a long day, but such an incredible experiences!

NDSU Department of Agribusiness & Applied Economics

03/30/2026

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