Ag lawmakers and groups want “common-sense” reforms to the H-2A program

Ag labor is another challenge for farmers and ranchers this year, but it is not a new issue.

One ag lawmaker from the Pacific Northwest is calling for “common-sense” reforms to the H-2A program and believes President Trump will deliver.

“The agricultural industry supported President Trump very strongly. He understands the issues of food security and that having a national, American food supply system is of utmost importance. Many of the things that he promised during his campaign line up exactly with the things that we are trying to accomplish as it relates to the workforce in the United States,” said Rep. Dan Newhouse.

For the second year in a row, H-2A visas grew by less than 2 percent across the country during 2024. Sixteen states saw a drop in H-2A workers, including Florida, California, and Michigan. The American Farm Bureau says costs and regulatory burdens are to blame.

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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.”