HARDEMAN COUNTY, TENN. (RFD News) — Tennessee’s bobwhite quail population has declined sharply over the past several decades, falling nearly 90 percent since the 1950s.
Researchers say there are multiple reasons for the quail’s disappearance, noting land development and changes in agricultural practices as prominent factors. Now, researchers are working to reverse that trend.
The University of Tennessee Institute of Agriculture’s Ames AgResearch and Education Center is partnering with Tall Timbers, a research station based in Florida, to restore habitat and bring wild quail back to the region. The effort focuses on rebuilding the type of environment quail need to survive, something experts say will take time and long-term commitment.
Alex Jackson with Tall Timbers says the work is achievable, but not quick.
“Trying to bring birds back here in the Mid-South, it’s 100% achievable, but it’s going to take time, it’s going to take money, it’s going to take effort, and it’s going to take commitment,” Jackson said.
Tall Timbers has already restored more than 100,000 acres of wild quail habitat across Florida, Georgia, Alabama, Texas, and the Carolinas.
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?
October 31, 2023 09:00 AM
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Gov. Sarah Huckabee Sanders spoke with RFD-TV’s own Susan Alexander this Monday morning on the Market Day Report to explain Arkansas’s recently passed giving lawmakers greater authority to sanction foreign ag-land ownership within the state.
October 30, 2023 12:51 PM
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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.
October 30, 2023 09:00 AM
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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.
October 26, 2023 09:00 AM
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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.
October 25, 2023 09:00 AM
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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.”
October 24, 2023 11:32 AM
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