RanchHER encourages open-mindedness when choosing a career path: “Don’t Pigeonhole Yourself”

RanchHER is gearing up for a season on RFD-TV, and host FarmHER TV Kirbe Schnoor is helping spread the news from NCBA Cattle Con!

FarmHER and RanchHER are gearing up for new seasons on RFD-TV, and FarmHER TV host Kirbe Schnoor is helping spread the news.

She talks with Traci Rodemeyer of CaseIH as she describes her career journey as well as advice for young women trying to get their foot in the door.

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LATEST STORIES BY THIS AUTHOR:

As I try to catch up on my writing after being on the road for a lengthy time, I have several recurring themes in my legal work. Another potpourri of random ag law and tax issues — that is the topic of today’s Firm to Farm blog post by RFD-TV Agrilegal Expert Roger McEowen.
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?
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.
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.