Have you ever wondered what State Fair judges look for in a blue ribbon winner? The University of Tennessee Institute of Agriculture (UTIA) judges these contests, often before the fair gates open. UTIA reporter Charles Denney offers a behind-the-scenes look at how achievements are awarded in each category so that you can snag a coveted blue ribbon next summer.
If you’re interested in entering some categories at next year’s Tennessee State Fair, contact the extension in your county.
Related Stories
The “farm products rule,” and the 1985 Farm Bill modification and its application – that is the topic of today’s blog post from Agri-Legal Expert Roger McEowen.
A recent news story involving a group of farmers in Mississippi reveals the potential downside of selling grain under a deferred payment contract. The risk of deferred payment ag commodity sales and what can be done for protection—that is the topic of today’s blog post.
To mark the end of National Chicken Month, we take a look at how the U.S. poultry industry is making a slow and steady recovery following the widespread outbreak of High-Path Avian Flu (HPAI) in 2022 that devastated commercial flocks across the country.
In celebration of Hank’s 100th birthday, we’ve attempted to distill his mammoth legacy down to the ten most influential songs.
The legendary Pat Boone is returning to RFD-TV to discuss his latest album, “Country Jubilee,” on Wednesday, Sept. 6! In honor of his visit, we went back through the illustrious singer, composer, actor, author and television host’s impressive catalog of hits to select just a few of our favorites!
Chefs Chris Carter and James Peisker believe we have the power to make the world a better place with every meal. Through Porter Road butcher, they are now turning this belief into reality.
RFD-TV’s own Marlin Bohling proved he is more than “just Ken” with his yummy “BarBieQuacamole Taco Burgers.” Get the recipe here — it’s a 10!
Researchers at the Boyce Thompson Institute have constructed the perfect watermelon—returning “lost” genes from the domesticated fruit’s wild relatives that improve both taste and resilience during the growing process.
