What is the tariff impact on Canadian canola?

Producers on both sides of the border are feeling some relief as tariffs against Canada and Mexico have been paused. However, the 30-day window still leaves room for concern over potential ripple effects.

Canola Council of Canada President and CEO Chris Davison joined RFD-TV’s own Suzanne Alexander to discuss what he has been hearing from the industry, the importance of the U.S. market for Canadian canola, and the ripple effects they could have on the Canadian canola industry.

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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.”