FRONTIER COUNTY, NEBRASKA (RFD News) — Wildfires in Nebraska have left behind significant damage, with ranchers now facing the aftermath.
Collin Thompson, a rancher and Frontier County Farm Bureau member, says about 2,000 acres of his land were scorched as the flames spread.
“I’ve never been to war, but if I could describe a war zone, it would look like what it looks like up here,” Thompson said. “There are areas where you see nothing but tree skeletons, and charred grass and charred hillsides.”
Thompson says the experience was surreal and that the damage could impact his operation moving forward. He does not expect the land to support grazing this year due to a lack of moisture.
Despite the loss, he says support from others in the community has made a difference.
“I guess that’s part of being in ag,” Thompson said. “You have to have an unwavering amount of optimism that the future is going to be better than what it is today.”
Those looking to help can donate to the Nebraska Farm Bureau’s disaster relief fund through its website.
As I try to catch up on my writing after being on the road for a lengthy time, I have several recurring themes in my legal work. Another potpourri of random ag law and tax issues — that is the topic of today’s Firm to Farm blog post by RFD-TV Agrilegal Expert Roger McEowen.
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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.
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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
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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.”
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The machines do all the work at Hickory Hill Milk in South Carolina, and the pampered cows get on-demand service. The team at Where the Food Comes From shares a special, behind-the-scenes account filming the show’s newest episode, Robot Dairy, premiering this Friday, Oct. 20, 2023, at 9:30 p.m. ET on RFD-TV!
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How does a robot milk a cow?
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