ORLANDO, Fla. (RFD-TV) — The Women in Agribusiness Summit brought more than 700 leaders together in Florida to share ideas and connect.
While there, FarmHER + RanchHER host Kirbe Schnoor spoke with Iowa FarmHER Erin Cumings from Nationwide about their new safety initiative, Every STEP Counts, and how it helps farm and agribusiness owners prioritize safety.
Erin not only runs a diversified farm in Central Iowa with her husband, producing corn, soybeans, hay, and beef, but she also spearheads the Nationwide Sponsor Relations team, building relationships and partnerships with ag organizations across the country.
For more information about “Every STEP Counts,” and more farm safety resources and tips, please visit:
Nationwide Agribusiness’s Ag Insights Center
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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.”
