RURAL AMERICA LIVE with Purina

ruralamericalive-headers-purina.png

Monday, March 24, 2014 at 8 pm ET

From our Farm to Yours. Join us as a Purina customer and cattle nutritionists share their story of feeding Purina Cattle Intake Modifying Technology Products.

Related Stories
Dr. Jeffrey Gold explains how springtime brings seasonal changes to agricultural operations and, with them, renewed concerns about safety, allergies, and mental health this week on Rural Health Matters.
Partnership helps power homes while supporting a fifth-generation farm
The massive Morill wildfire left Nebraska ranchers facing major losses, as relief funds and federal aid step in to support recovery efforts.
U.S. pork production is rising slightly, driven by steady domestic demand, prices, and expanding global meat export markets beyond China.
Strong exports and prices are helping offset rising milk supplies.
RealAg Radio’s Shaun Haney discusses the DOJ investigation into U.S. beef packers, concerns about cattle pricing, and ongoing trade and animal health issues affecting producers.

LATEST STORIES BY THIS AUTHOR:

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.