It is Women’s History Month, and we want to highlight all the work done by Women in Agribusiness.
The organization is dedicated to growing a professional community of women, including through their annual summit. This year’s Women in Agribusiness Annual Summit is in September in Orlando.
Sharon Beals will be in attendance. She has a decades-long career in the industry serving in a number of roles as she continues to advocate for the food sector.
She spoke with RFD-TV’s own Suzanne Alexander on her ag journey, the importance of women in the farm sector, and her message to other women looking to make a difference.
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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.”
