The Livestock Conservancy is putting the Crevecouer Chicken on top of their endangered list



The Livestock Conservancy aims to promote nearly 200 breeds, preserving ag animals in the United States.

We are taking a look at their conservation priority list, and one animal specifically, the Crevecouer Chicken.

Senior Program Manager Jeannette Beranger, and Reacher, joined RFD-TV’s own Tammi Arender to discss what happens if we lose the breed and how people can save these heritage breeds.

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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.”