Tomorrow is National Cheese Day! Over the past decade, one Georgia company has offered some of the highest-quality cheeses. The Farm Monitor‘s Damon Jones reports on how they are doing it with a bit of help from a local college.
Related Stories
The State of Louisiana is known as a major wintering location for North American waterfowl. However, a new visitor — a species of Whistling Ducks hailing from South America — may pose a problem to native species.
The FAO Food Price Index for October 2023 is out. Where do global food prices stand, and which categories saw the largest gains?
Experts: Dairy industry outlook could be improving based on strong butter demand, herd number trends
Falling feed costs and strong demand for butter could be good news for dairy farmers looking to get their finances back on track.
A story that started with hardship ultimately led to a producer impacting the lives of youth involved in sheep showing. The North Carolina Farm Bureau takes us to Haynes Farm in Dobson, N.C., to hear this inspiring story.
Show producer Donna Sanders shares her perspective on filming the latest episode of Where the Food Comes From at Splenda Stevia Farms, a company growing a sweet specialty crop here in the U.S. that is typically imported from overseas.
Splenda’s new stevia farm in Florida is the first of its kind in the United States. Thousands of plants produce millions of leaves that are then turned into plant-based stevia sweetener products. But how do they get the sweet stuff out?
Gov. Sarah Huckabee Sanders spoke with RFD-TV’s own Susan Alexander this Monday morning on the Market Day Report to explain Arkansas’s recently passed giving lawmakers greater authority to sanction foreign ag-land ownership within the state.
What does Splenda have to do with farming? Sweeteners like monk fruit and stevia are plant-based — so they are just not sugar, but are comprised of those other plants also grown on farms.
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.
