Today is the 20th anniversary of the Renewable Fuel Standard!

The biofuel sector is celebrating a big milestone today with the 20th anniversary of the Renewable Fuel Standard. Over the past two decades, it has created a high-demand market for farmers while boosting American-made renewable fuels.

Geoff Cooper with the Renewable Fuels Association joined RFD-TV’s Suzanne Alexander to discuss an overview of the RFS, the main benefits we have seen from this policy, and its impact it has had on our farmers and rural communities.

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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.
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.”