Kansas RanchHER Brandi Buzzard Helps Farmers and Consumers Find Common Ground

Buzzard discusses her upcoming appearance on the Dirt Diaries podcast with host Kirbe Schnoor and the importance of sharing authentic stories about agriculture.

GREELEY, Kan. (RFD-TV) — Brandi Buzzard, a Kansas RanchHER and creator of Buzzard’s Beat, is working to bridge the gap between consumers and farmers. What began as a blog aimed at correcting misconceptions about the beef industry has since grown into a full media platform spotlighting agriculture. We welcomed Brandi Buzzard, creator of Buzzard’s Beat, to the program.

In her interview with RFD-TV News, Buzzard shared her background in agriculture and the journey that led her to become a voice for the industry. She also explained why she wanted to create Buzzard’s Beat, and walked us through the range of topics she covers on the platform for her audiences both inside and outside of agriculture.

Buzzard also discussed her recent appearance on the Dirt Diaries podcast with host Kirbe Schnoor and previewed what listeners can expect from that episode. She emphasized the importance of sharing authentic stories from agriculture—especially with consumers who may be unfamiliar with how their food is produced.

Related Stories
Premieres Tue, 9/3/24 – 9 PM ET | 8 PM CT | 7 PM MT | 6 PM PT
Taste the heat and heart of country music in every mouthful!
In Texas, there are about 800 contract broiler and turkey farms. RFD NEWS Correspondent Tammi Arender had the chance to meet with Jerry Moody, who has been in the chicken business all of his life.

Marion is a digital content manager for RFD News and FarmHER + RanchHER. She started working for Rural Media Group in May 2022, bringing a decade of digital experience in broadcast media and some cooking experience to the team.

LATEST STORIES BY THIS AUTHOR:

A rich, old-fashioned bread pudding made with brandy, raisins, and vanilla—baked until golden and full of warm Southern flavor, just like Justin liked it!
While trying to find the sweetest watermelon is always difficult, experts do have a few recommendations.
Tender beef shanks slow-baked with carrots, potatoes, and onions in a wine-spiked Cajun sauce—sealed in a cooking bag to lock in every bit of bold, savory flavor.