FFA Today: Students Gain Skills from Nursery Landscaping to Food Processing

Success requires more than talent — on this week’s FFA Today, agriculture students show us the hard work, dedication, and teamwork required to gain important skills outside of the classroom through the National FFA Organization.

NASHVILLE, Tenn. (RFD NEWS) — On this week’s FFA Today, Lilly Prior introduces viewers to a group of students whose countless hours of preparation helped them reach the national stage. From national championships to real-world agriculture, FFA students are building skills that will serve them well beyond the classroom. Then, we travel to Arkansas to meet a student gaining hands-on experience in food processing. Through her supervised agricultural experience, Adalyn is developing practical skills that will last a lifetime, a reminder of how FFA helps students turn learning into real-world success.

Related Stories
Dr. Jeffrey Gold discussed stroke symptoms, prevention and the importance of seeking treatment quickly.
Five State Star honorees discussed the projects and experiences that earned them statewide recognition.
Wednesday, June 17 at 7:30 PM ET / 6:30 PM CT
Kevin Charleston with Specialty Risk Insurance joins us to discuss evolving insurance needs in the dairy sector and strategies to support dairy producers during National Dairy Month.

LATEST STORIES BY THIS AUTHOR:

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.
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.”