“A lot of unease here": Canadian farmers’ reaction to President Trump’s 25% tariff plan

All of agriculture is keeping a close eye on trade, as President Trump plans to impose 25 percent tariffs on imports from Canada and Mexico starting February 1st. Many now are left speculating over the impact for agriculture on both sides of the border.

Canadian Federation of Agriculture’s Keith Currie joined RFD-TV’s own Suzanne Alexander to discuss how farmer are feeling, if he thinks the tariffs are set in stone, and what kind of impact it would cause to ag production.

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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.
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.”