Morgan & Scotlyn Flitner – RanchHER Season 2, Ep. 2

Premieres Tue, 5/7/24 – 9 PM ET | 8 PM CT | 7 PM MT | 6 PM PT

RanchHER TV Host Janie Johnson enjoys a rip-roaring time with Morgan & Scotty Flitner, tenacious sisters working the family ranch, raising horses & cattle on 300,000 acres of Wyoming badlands.

The Flitner Ranch, founded in 1906 by Arthur Flitner, started as 160 acres. Today it spreads from the top of the Big Horn Mountains, across Big Horn Basin, to the McCullough Peaks near Cody, covering 300,000 acres. Horses and cattle are the cornerstones of the operation, which boasts some of the best riding horses in the country. Sisters Morgan and Scotlyn have big hearts, and bigger personalities. Cowgirls since day one, they play an instrumental role in breeding, raising, halter-breaking and riding horses all year round. Among many other things.

Watch RanchHER Season 2, Episode 2 featuring Morgan & Scotlyn Flitner when it premieres on Tuesday, April 30 at 9 pm ET only on RFD-TV and RFD-TV Now!

You can also catch encore airings of the episode on Fridays at 9:30 pm ET and Saturdays at 11:30 am ET, or stream any episode of RanchHER and FarmHER any time with your RFD-TV Now subscription.

Related Stories
On this week’s episode of FarmHER + RanchHER, host Kirbe Schnoor travels to Wilson’s ranch to see how she blends tradition and technology to raise elite Red Angus cattle.
Mother-daughter RanchHER duo, Lyn and Sherrie Ray, joined us on Wednesday’s Market Day Report for a sneak peek at tonight’s brand new episode of FarmHER + RanchHER.
The Wild Ride of Raising Ranch Kids, Writing Books, and Traveling the Rodeo Trail with Paige Murray

LATEST STORIES BY THIS AUTHOR:

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.
No, it is not some new college course — Clemson has been making blue cheese since 1941, and the product has developed a worldwide following and won some pretty big awards. With good reason — it is fantastic stuff. It is also fascinating to see how it is made. Check out this sneak peek look at the latest episode of Where the Food Comes From, “Clemson Blue.”