Grabbing a cheeseburger and fries at the drive-through may be fast for us, but it is actually not fast at all.
There is a lot of hard work that goes into “convenience,” and that’s a lesson being taught by the Fast Food Farm from Louisiana Ag In The Classroom.
This Week In Louisiana Ag explains.
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In addition to their amazing show, RFD-TV’s “Where the Food Comes From” team also publishes a digital cookbook with recipes by people featured on the show.
