Union and dock owners are expected to ratify a six-year contract this week

The shipping industry expects the Longshoremen’s Association to ratify their new contract this week, putting an end to months of uncertainty for farmers looking to move their grain.

“Hopefully, by the end of February, early March, there will be a new six-year contract, which, again, that’s very important to us, because that provides predictability, additional predictability when it comes to our supply chain,” said Soy Transportation Coalition’s Mike Steenhoek.

That vote could come as soon as tomorrow. Steenhoek expects both parties to pass the contract, which will be in effect until 2030.

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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.”