In an article published this week by Women in Agribusiness, Raquel Gottsch Koehler, Chief Marketing & Creative Officer of the Rural Media Group, describes the dynamic approach she and her sister, Gatsby Gottsch Solheim, are bringing to their new roles as co-leaders of the rural media company founded by their late father, Patrick Gottsch.
"We’re living in a moment of massive change—in agriculture, in media, and in leadership . . ."
Raquel Gottsch Koehler, Chief Marketing & Creative Officer, Rural Media Group
“We’re living in a moment of massive change—in agriculture, in media, and in leadership,” Raquel writes in the opening line. She goes on to explain: “That’s why we’re leading a full-scale refresh of our company – modernizing our media strategy, expanding into new platforms, and investing in original content that reflects where agriculture and rural culture are headed.”
Read the full article HERE.
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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 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.”
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!
Mon, 10/23/23 - 5 PM ET | 4 PM CT | 3 PM MT | 2 PM PT
The machines do all the work at Hickory Hill Milk in South Carolina, where the pampered cows get on-demand service. They make a premium cream line of milk you still have to shake. It is so good it is used to make the world-famous Clemson blue cheese.
