Can the H-2A program save U.S. farmers?

Planting season is just getting underway in parts of the United States, and that means farm labor will soon be in high demand.

Nationwide, more than 3,000 H-2A positions were certified in the 2024 fiscal year, which is about 6,000 more than the year before.

The Farm Monitor looks at the future of immigration policies, and how the H-2A program helps keep the ag workforce compliant.

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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.”