Rural Money: USDA is updating ECAP to open up payments for double-cropped acres

USDA is updating the Emergency Commodity Assistance Program, opening up payments for double-cropped acres.

Farm CPA Paul Neiffer joined RFD-TV’s Tammi Arender to discuss the details on the move, an update on the Supplemental Disaster Relief Program for stage two, and if we will get more than the 35 percent original payout.

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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.”