Hosted by Darren and Brian Hefty since 1998, Ag PhD is Information for Agriculture. Around the country and around the world, agriculture producers watch and listen to Ag PhD. For the latest information on how to take your operation from good to great, tune into Ag PhD. The program includes a wide range of agronomic information from how to maximize your fertilizer program & tiling to stopping those yield-robbing insects and crop diseases and more. Plus, enjoy our weekly segments, including Farm Basics, Iron Talk, and the Weed of the Week. Agriculture is the most important industry in the world, and we bring you the information you need to best manage your business.
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Thu, 11/16/23 – 10 PM ET | 9 PM CT | 8 PM MT | 7 PM PT
Show producer Donna Sanders shares her perspective on filming the latest episode of Where the Food Comes From at Splenda Stevia Farms, a company growing a sweet specialty crop here in the U.S. that is typically imported from overseas.
Splenda’s new stevia farm in Florida is the first of its kind in the United States. Thousands of plants produce millions of leaves that are then turned into plant-based stevia sweetener products. But how do they get the sweet stuff out?
What does Splenda have to do with farming? Sweeteners like monk fruit and stevia are plant-based — so they are just not sugar, but are comprised of those other plants also grown on farms.
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.
