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
Dr. Jeffrey Gold discusses spring allergies and respiratory illnesses on this week’s Rural Health Matters, offering advice on managing symptoms and knowing when to seek professional help.
Farm bill negotiations remain unsettled, leaving producers waiting for updated federal support programs.
The San Antonio Stock Show and Rodeo concluded last night, marking the end of another successful year showcasing youth exhibitors, livestock producers, and the spirit of agriculture.
Jennifer Tirey of the Illinois Pork Producers Association joined us to discuss efforts to bring pork back into Chicago Public Schools, the nutritional benefits for students, and what the decision could mean for pork producers across the state.
Farmer and retired colonial Joe Ricker joined us to highlight Ag Safety Awareness Program Week, share his work supporting veterans and farmers, and offer guidance on making safety a year-round priority on the farm.
Crop value concentration keeps farm income tied closely to commodity price cycles.
