FarmHER + RanchHER is sponsored by:

Meet Tennessee Produce FarmHER Debra Lockard!

FarmHER Debra Lockard joined us Friday on the Market Day Report to discuss her upcoming show episode, which premieres on Tuesday, October 1 at 9:00 PM ET, only on RFD-TV!

This week on FarmHER, Kirbe and the crew head to West Tennessee to visit third-generation produce grower Debra Lockard on her family’s 94-year-old farm near Memphis — a legacy she hopes to continue.

Deborah is passionate about growing vegetables and greens and wants to share her knowledge. In addition to her role on the farm, Deborah teaches horticulture, hoping to educate her students about sustainable farming.

“Teaching agriculture as a horticultural teacher, I first had to become a master gardener,” she told RFD-TV’s own Suzanne Alexander. “Even though I grew up farming, there was still more to learn and share that information with students, from pre-K to young adult to adult. And it’s just so much to see how they grasp that knowledge, and they want to learn more about how to become sustainable and feed their family.”

Despite recently losing her uncle, she sees her appearance on the show as an opportunity to honor his knowledge and continue the family tradition of feeding families with fresh produce.

Watch this all-new episode of FarmHER featuring Debra Lockard when it premieres on Tuesday, October 1 at 9:00 PM ET, only on RFD-TV! Catch encore airings of the episode on Fridays at 9:30 PM ET and Sundays at 10:00 PM ET.

Binge all episodes and past seasons of FarmHER and RanchHER on-demand at any time with your annual subscription to RFD-TV Now. To subscribe, visit www.watchrfdtv.com/Account/SignUp

Related Stories
Joined by her parents and sisters, we go beyond Kirbe’s job hosting FarmHER + RanchHER to discover the person and story behind the show.
FarmHER Chris Nellis and her daughters navigate loss while carrying on a 300-year farm legacy, milking cows in upstate New York.
Cape Cod FarmHER Chloe Starr dives into the world of shellfish farming at one of the few oyster & clam hatcheries in the U.S.

LATEST STORIES BY THIS AUTHOR:

As I try to catch up on my writing after being on the road for a lengthy time, I have several recurring themes in my legal work. Another potpourri of random ag law and tax issues — that is the topic of today’s Firm to Farm blog post by RFD-TV Agrilegal Expert Roger McEowen.
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?
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.
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.