What were some ag market highlights and 2024, and what can we expect in 2025?

From market pressures to policy shifts under a new Administration, there are a number of factors that could impact the ag sector in the year ahead.

StoneX Chief Commodities Economist Arlan Suderman joined RFD-TV’s own Tammi Arender to discuss industry highlights from the past year, what he is keeping an eye on in the new year, and advice for farmers.

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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.”