The Arkansas Food Innovation Center is helping entrepreneurs turn homemade recipes into big business. The University of Arkansas Division of Ag takes us inside the state-of-the-art facility.
The 45,000 square foot facility offers 24/7 scheduling options, making it accessible to all.
Related Stories
Founder Jon Mollhagen says automation continues playing a larger role in reducing labor demands and animal stress.
Congressman Mark Messmer discusses the Farm Bill, rural investment priorities, Prop 12, and support for farmers facing economic pressure.
The Perrier family says maintaining herd quality has helped keep the operation strong.
Chicago Fed lenders report producers are carrying more operating debt as repayment rates continue weakening across the Midwest.
The award-winning pitmaster discusses choosing the right beef cuts, managing grill heat and building confidence behind the grill.
American Farm Bureau economist Bernt Nelson says consumers are still buying meat despite ongoing price pressures.
