This RanchHER started her career outside ag, later falling back in love with the industry

FarmHer and RanchHer are gearing up for new seasons on RFD-TV.

FarmHER TV Host Kirbe Schnoor spoke with Quincy Atwood, a Specialty Risk Insurance agent, this year at NCBA Cattle Con to learn how she came back to work in the ag industry after starting her professional career outside agriculture.

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Be sure to catch Kim Collingsworth on Gaither Gospel Hour’s new special, “His Gift, My Story,” tonight, Friday, Feb. 27, at 6 p.m. ET, on RFD Network and streaming on RFD+
Farm CPA Paul Neiffer provided insight on updated PLC rate estimates, the role of base acres, and the upcoming enrollment window for ARC and PLC programs.
Three junior heifer exhibitors continue their trek through the Texas Swing at the San Antonio Stock Show, balancing competition, friendship, and life on the road.
The Ranger Road Fire in the Oklahoma Panhandle is now 65% contained after burning nearly 300,000 acres over the past week. Kevin Charleston of Specialty Risk Insurance Agency discusses wildfire recovery, livestock insurance considerations, and the importance of preparedness for producers across the Southern Plains.
Singer-songwriter and RanchHER Clare Dunn reflects on the importance of National FFA Week, her time in FFA, and her commitment to advocating for agriculture and rural issues.
Brooks York of AgriSompo discusses projected prices and how farmers are adapting their crop insurance strategies as the price discovery period comes to a close.

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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.”