The Tennessee Dept. of Economic and Community Development (TNECD) announced the next group of rural communities selected to participate in the Tennessee Main Street program. The state economic initiative provides these towns with the resources needed to revitalize their downtown areas and attract more business growth while maintaining their historical character.
The communities selected for the ninth round of this initiative are Adamsville, Baxter, Byrdstown, Camden, Decatur, Gleason, Jellico, Loudon, McEwen, Munford, Spring City, and Wartrace.
“The investments we make in rural Tennessee benefit all Tennesseans, and the Tennessee Downtowns program allows us to equip some of our most rural communities with the tools needed to better develop and revitalize their downtown districts. I congratulate the 12 communities participating in the latest round of the program and look forward to seeing how their downtowns flourish and attract new growth in the years to come.”
Stuart C. McWhorter, TNECD Commissioner
All 12 Tennessee towns selected have commercial districts that were established at least 50 years ago and have expressed serious interest in readiness for downtown revitalization. According to TNECD, the program involves an extensive and selective application process. Once selected, community leaders participate in a two-year training program to learn the Main Street Four-Point Approach, which includes the four principles of design, economic restructuring, promotion, and organization developed by the National Main Street Center. Each town also gets a $15,000 grant for a community revitalization project.
For more information on the Tennessee Main Street program eligibility requirements, application process, and how to apply, click here. If you live outside of Tennessee and want to learn how to bring Main Street America’s resources to your rural community, visit https://www.mainstreet.org.
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.
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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.
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No, it is not some new college course — Clemson has been making blue cheese since 1941, and the product has developed a worldwide following and won some pretty big awards. With good reason — it is fantastic stuff. It is also fascinating to see how it is made. Check out this sneak peek look at the latest episode of Where the Food Comes From, “Clemson Blue.”
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The machines do all the work at Hickory Hill Milk in South Carolina, and the pampered cows get on-demand service. The team at Where the Food Comes From shares a special, behind-the-scenes account filming the show’s newest episode, Robot Dairy, premiering this Friday, Oct. 20, 2023, at 9:30 p.m. ET on RFD-TV!
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How does a robot milk a cow?
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The machines do all the work at Hickory Hill Milk in South Carolina, where the pampered cows get on-demand service. They make a premium cream line of milk you still have to shake. It is so good it is used to make the world-famous Clemson blue cheese.
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