What do you do when life gives you lemons?
For Leroy, a special needs child, a lemonade stand inspired him to create his own recipe, Leroy’s Lipsmack’n Lemonade.
This Week in Louisiana Agriculture introduces us to a Louisiana Certified member.
Related Stories
If you’re a fan of RFD-TV’s Where the Food Comes From, you might recall visiting Larry Smith’s idyllic Christmas Tree farm in rural North Carolina. This year, ahead of the holidays, we are taking a look back at the classic episode from Season 2 with a host of new, behind-the-scenes and bonus content to enjoy!
The State of Louisiana is known as a major wintering location for North American waterfowl. However, a new visitor — a species of Whistling Ducks hailing from South America — may pose a problem to native species.
A story that started with hardship ultimately led to a producer impacting the lives of youth involved in sheep showing. The North Carolina Farm Bureau takes us to Haynes Farm in Dobson, N.C., to hear this inspiring story.
Show producer Donna Sanders shares her perspective on filming the latest episode of Where the Food Comes From at Splenda Stevia Farms, a company growing a sweet specialty crop here in the U.S. that is typically imported from overseas.
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?
Gov. Sarah Huckabee Sanders spoke with RFD-TV’s own Susan Alexander this Monday morning on the Market Day Report to explain Arkansas’s recently passed giving lawmakers greater authority to sanction foreign ag-land ownership within the state.
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.
