Meet a Cajun Lawyer
“And while that’s cooking like that, I may just tell you all story. I got a young friend that studied to be a lawyer. You know how that is.
I’ll put this down to medium low, down the low.
And when he when he got finished school, he was so broke. He didn’t have enough money to go running off to anything else. And a fine gentleman will get him and say, ‘Look, I’ve got a place I just finished, and you go use that for a month until you can make enough money to rent you an office.’
And he says, ‘Oh, you see, man. I’d appreciate that. I garontee it, I really do.’
When you say, you just go in there and just that’s that’s your office.
Okay. Thank you, sir.
While he went down, there was a desk there, and a phone sitting on it, and all that, and he’s, ‘man, I’m feeling so good and just got a new concrete walk going up to it.’
And what tickled me is that this story is true.
And he heard somebody coming up the walk. In the region, you got that telephone, put it on his head like that. The man now just says, ‘come in and brought yourself in there.’
Speaking on the phone, says, ‘Yeah. Oh, no. No. We can’t do that. No. Can’t go there. No. That’s not enough. No. No. Not $25,000. It’s got to go for $50,000. No. We’re not gonna do a thing. $50,000. Is that right? Okay.’ And he hung the phone.
He said, ‘What can I do for you?’
Man says: ‘I’m from the phone company. I wanna connect up your telephone.”
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?
October 31, 2023 09:00 AM
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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.
October 26, 2023 09:00 AM
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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.
October 25, 2023 09:00 AM
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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.”
October 24, 2023 11:32 AM
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The machines do all the work at Hickory Hill Milk in South Carolina, and the pampered cows get on-demand service. The team at Where the Food Comes From shares a special, behind-the-scenes account filming the show’s newest episode, Robot Dairy, premiering this Friday, Oct. 20, 2023, at 9:30 p.m. ET on RFD-TV!
October 19, 2023 09:00 AM
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Mon, 10/23/23 - 5 PM ET | 4 PM CT | 3 PM MT | 2 PM PT
October 18, 2023 03:48 PM
