Growth Energy on EPA’s RVO proposal: “Huge win for rural America and biofuel producers”

The biofuel sector has received some welcome news as the EPA proposes major increases to renewable fuel volume requirements through 2027, exceeding what the industry had expected.

Growth Energy General Counsel Joe Kakesh joined RFD-TV’s Tammi Arender to discuss his big takeaways from the proposal, how this benefits both farmers and ethanol producers, and the next steps in the RVO process.

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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.”